August 2017: Cheesecake and Salad rolls with Cooking Buddies


In the last July weekend,  I spent the entire Saturday cooking with my friends Jo, Phung and Rita (thank you very much for hosting).

I always learn something new from this trio and under their “supervision”, moi the novice baker completed the measuring and most of the mixing/whisking tasks, we successfully made a really fabulous Japanese cheesecake, based on Ms. Namiko Chen’s recipe from Just One Cookbook.

One important note: you must prepare and weigh all the ingredients, have everything organized and follow each step carefully.  I find the most difficult part is folding the egg whites into the cream cheese mixture.

We actually skipped the glaze and the cake is still very tasty.

I posted the picture on Instagram and got a very nice reply from Ms. Nami.  Thank you to my friends who supervised me through this process, and thank you Ms. Nami for sharing a wonderful recipe.

Try making it and you will love it !

For her recipe, please check Ms. Namiko Chen’s website:

We did it!! Under “supervision”, moi the novice baker managed to complete most of the complicated tasks ….Beautiful group effort, fabulous result !

Below you can see the fixings we prepared for our Vietnamese salad roll DIY dinner: fresh shiso, basil, mint and lettuce, rice noodle, dry rice paper, shredded chicken (from Costco to save time) and prawns, and Fried Egg, which is not seen commonly when you order the salad rolls in store.  Our dear friend Phung made her own peanut dipping sauce (hoisin, peanut butter, water, vinegar); I haven’t had this much fun at a DIY dinner party for such a long time!    My hubby came by afterwards and it was equally fun to watch him prepare his own salad rolls, I told him now we know we can purchase and use a salad roll wrapper tray (it is made of plastic, place rice paper on top), it makes it so much easier to prepare this at home!   Another great tip from Phung: Dip the rice paper in hot water instead of cold to rehydrate the rice paper.

I found the rice roll wrapper tray at 88 Supermarket (in East Vancouver on Victoria Drive).

Rice Paper!
All the Fixings on the Table….and Sparkling is perfect for this light summer dinner
My first DIY salad roll loaded with vegetables and herbs (Shiso!)

RECIPE: Wafu Whole Tomato Rice

Wafu Whole Tomato Rice with Fried Egg


As soon as I saw Hong Kong food blogger “Foods Sensei”‘s  (also on Facebook) Wafu Tomato rice posting, I wanted to make it immediately! Apparently the original Japanese Whole Tomato Rice recipe by “Ochikeron” is a huge internet sensation on YouTube (her page also on Facebook).  

It is nutritious and easy to make: using only the rice cooker, this is the Japanese version of rice pilaf. There’s only one catch: you must account for the water content from the tomato and reduce the quantity of cooking liquid (whether you are using water or dashi) by approximately 20% (it all depends on what type of rice or tomato variety you use, there are no set rules).  I have used even less liquid because I added an onion.

My version is a combination of both recipes; I have used a white+brown rice mix and added the onion; my garnishes are green scallions and seaweed. I had the rice for lunch with a sunny side up fried egg, the egg yolk oozed and blended so well with the rice, it was a very satisfying and delicious meal.

Thank you very much to Foods Sensei and Ochikeron for your wonderful original recipes! (OO)

Ingredients: (serves 2)

1 large tomato, 1/2 small yellow onion, 1/2 cup long grain jasmine rice, 1/2 cup long grain brown rice, 1 Tablespoon olive oil, 1 cup Japanese dashi broth, 2 teaspoons organic soy sauce, 2 teaspoons Japanese mirin, 1 fried egg (optional), nori and chopped green scallions for garnish.

*As usual I used my own homemade dashi, you can get dashi powder at Japanese food stores.


– Wash the jasmine rice grains and brown rice grains thoroughly

– Using the pot from your rice cooker, measure the dashi up to the mixed rice setting level (in this case it’s for 1 cup mixed rice); I then poured the dashi broth into a measuring cup and remove approximately 25% (or up to 30%) of the liquid; then pour the rest back into the rice pot.

– Add the rice grains, stir in olive oil, soy sauce, mirin and black pepper, mix very well.

– Wash the tomato and remove the stem; peel and slice the onion, then place them into the pot

Place the ingredients!



– Put the pot back into the rice cooker, you must choose the right setting (mixed rice) and start to cook

– When rice is ready, using the rice paddle, “slice” through the tomato and onions, toss and mix the ingredients with the rice lightly.

Rice is ready!


– When rice is almost done, prepared the sunny side up fried egg **this is optional.

– Serve the rice in dish or bowl, garnish with nori and chopped green scallions.


Here are the links to the original recipes; Foods Sensei is a Chinese food blog. Enjoy (OO)