Ochikeron’s Japanese cooking how-to is one of my favourite cooking playlist. Her style is simple and cute!
Frankly, I am not a fan of wasabi but she managed to convince me that, “hey, it’s not bad after all”.
So please try this recipe. It is a very simple flavoured dish, hassle free in preparation and requires minimal cleaning of the kitchen after cooking because there is no frying involved.
This image was taken from Source: http://www.youtube.com/Ochikeron
KFC Malaysia had recently launched a new product called, the KFC Spicy Korean Crunch.
This image was taken from Source: https://www.facebook.com/KFCMalaysia
In line with this trend, Buurps.com wishes to share a video from a Korean, Maangchi on how to recreate this dish.
In Korea, this recipe is called Yangnyeom tongdak, meaning “seasoned fried chicken”.
Like always, Buurps.com is always curious about anything related to food. Today’s highlight is on making your own essence of chicken as we found it in the world wide web.
All it takes is just a few simple steps and requires little effort in the kitchen.
In comparison, there are many types of essence of chicken available in the market and they are not cheap.
This image was taken from Source: http://www.jewelpie.com/
Funny as it may seem, the restaurant is indeed called Restoran Sup Pedas Kajang found in Puchong.
I must say, this place was a “surprise HIT” in my book. It was quite late in the evening and my friend and I wanted to have dinner. Looking around, we saw this brightly lit shop with quite some crowd in there and thought to give it a try.
Our recent outing was at this authentic Hong Kong roasted meat shop called UK Four Seasons Chinese Restaurant, located at a humble corner of Capital Square Center in Kuala Lumpur.
We were in fact blown away, or should I say “roasted away” by the foodilicious encounter of the 3rd kind. 
