Re-branding? Re-Vlogging?

I don’t know if anyone is reading this, or I might as well address my future self if in case I go back and read these blogs. I have decided to re-brand, or may be just change my content. Simply because I hardly or do not cook anymore. After moving to a small crummy apartment in the city, with cheap sushi easily accessible for me, I do not feel any more motivation to cook.

Sometimes, I still do though, like this jjolmyeon that I have made a last month.


Well, that was not the point of this, the point of this is that I have started to vlog all my travels, and I will make compilations of pictures of my past travels. Unfortunately, I did not take as much video before as I do now. I make them, edit them and share them with the world. I will talk about them, and write about them and just fill up my days by documenting past travels and planning future ones. That is what this is about. Without further ado, this is one of the road trips we did here in Australia. I will be sharing content like this more often, and well, let me know what you think!


Subscribe to My channel!

Or Follow me on the instagram:



Salut Chocolate Soufflé

Oh chocolate soufflé why are you so pricey? Ever wonder about that? Or are there other better things to wonder about? Like why did Breaking Bad end so soon? Or what the hell am I talking about? Anyway, in one boring afternoon I was able to ponder on the enigma that is Chocolate soufflé. I checked out the recipe and the ingredients were easy to find that I can get them out of my kitchen in a jiff. It’s just a bit of cocoa, melted choco and egg whites.

The idea is to have the chocolate soufflé light fluffy and airy. That just sounded like the same thing, but it’s true the recipe sounded super simple I couldn’t help but try it out myself. I took another page from the Giallo Saferano Ipad App. And began my long awaited journey into cloud 9 soufflé

Ingredients: powdered 40g sugar, 150ml milk, eggs separated, 140g chocolate, 10g cornstarch.
Method: heat up the milk, melt the chocolate, mix in the yolks, beat the whites, fold everything together! And then pour it into those nice soufflé ceramic cups, just like shown in the picture.

Sounds simple JA?

After baking the soufflé, I realized why it is what it is. (what?) First of all, the light airy thing is not that easy to achieve. In order to get that light and fluffy thing going on is to fold the mixture on the egg whites gently. You always hear these in recipes where they tell you to make sure that you leave the air in or something. Well this time you really have to MAKE SURE, cause it matters. It’s all the matters! Haha. Nothing else matters but the air!

I didn’t bother to troubleshoot it properly, but I made it twice before I got the soufflé-like look. Also, the airiness of the soufflé puffs out within seconds! Like really quickly! I’m not even kidding. So if you wanna brag about your recipe and wanna post it on the world wide web like I do, move fast. The picture below was a tad too late. It was a bit puffier when it first came out of the oven. And as said in the recipe, soufflé does don’t store AT ALL. So you have to eat it as soon as you take it out of the oven, like right now! NOW!

It was quite nice actually, but I don’t think I’ll do it again cause I have to finish everything in one go. It’s something I just had to try for myself. Despite the simple ingredients it’s not that simple to make. I think I kind of get now why they charge so much on this sucre dessert. Au revoir for now! 🙂

When You Wish Upon A Star-Shaped Pancake

Star shaped pancakes

I made some pancakes from a typical pancake mix batter. You know those regular just-add-water boxes that you see in the supermarket. It’s really better to use milk  and add that egg to make the batter better. Of course, frying it in butter will even sweeten the deal.


I just made my pancakes star shaped for that added effect. And I literally placed a cherry  on top to represent the proverbial cherry. The reason I ended up making this pancake is because I found a really cute pancake molder in the store.  It’s a bit tricky to use because you have to put the molder in the pan, then pour the batter inside the star. It’s hard to flip it over. It probably would have been easier to just make the normal round shaped pancakes and cut the sides.

I also poured a generous amount of chocolate syrup on this, but it looked bad so I’m not gonna show it.

There will be no recipe today. But I am working on a delish pancake batter. So watch out for that soon!

Japasta Spinach and Salmon

I honestly do not remember where I got this recipe from, so I won’t be able to give credit. Good thing I still kind of remember how to make it. This post is a little bit late so, I’m really just going to rack my brain and hope that I stored this dish in my non-volatile memory

I can vaguely remember why I might have wanted to make this. I probably had spinach and salmon in my fridge, and I just crawled the web for a good recipe for it. And was I in luck! Cause this dish is so simple and sooo delightfully good.  It’s just like stir frying the spinach and salmon then adding up the pasta in the end. I added nori and leek to make it more tasty. It’s one of the best pasta dishes that’s not Italian. The key here is to cook the pasta aldente then just stir fry it quickly. Okay let’s now go to the recipe:


Grated garlic — or use a garlic crusher. I’m lazy like that.

Grated ginger

2 tbsps of soy sauce




Olive oil



1. First of all boil the pasta. I usually boil mine for about 5 minutes so that it’s still super aldente even after I stir fry the thing. There’s nothing worst that soggy pasta you can’t fit in your mouth.

2. Set your pasta aside. And prepare the frying pan. Drizzle with oil.

3. Begin frying the garlic and ginger.

4. When it gets a bit brown and the aroma fills your kitchen, put in the salmon.

5. This is a very quick dish. When the salmon becomes pale, put in your spinach.

6. Constantly stir the dish, and pour in the soy sauce.

7. Now add in your pasta. You can put more olive oil at this point if you want.

8. Continue to fry for about 15seconds or less. And voila!

9. Plate your dish and garnish with leaks and nori

Was that quick or what? You’ll have to work fast cause you don’t want to over cook anything. And as you probably have noticed most of the ingredients cook really quickly. This is a good weeknight dinner cause it’s super easy to make and healthy to an extent as well. This goes without saying but please wash all the veggies and fish in this dish. Cause that’s just gonna cancel out the healthy part.

After typing this out, I think I wanna make it myself now! Try it! Itadakimasu!

PB&J – Pear, Brie and Jambon


This is gonna be a quick one.   PBJ – I got this idea from Modern Family when Cameron mentioned this sandwich. And I go like, hey! That sounds like a really yummy combination. Pear, Brie and Jambon! – Jambon stands for ham. But the thing that made this sandwich go from yummy to sandwich-heaven? The key was Dijon mustard. I really don’t have to make a recipe but here goes.





Ham (I used Turkey Ham)

Dijon Mustard

Baguette (French bread, or any white bread will do.


  1. Slice the pear and brie thinly.
  2. Slice the baguette in half.
  3. Place the brie and pear on one side.
  4. Spread the Dijon mustard on the other side.
  5. Close the sandwich
  6. BITE and enjoy the sweet-salty-tangy flavor in your mouth.


Bonjour Croque Monsieur!

Okay here I am, taking baby steps into the vast and daunting world of French cuisine. I know what you’re thinking.. good luck with THAT! Honestly, I hear a lot of talk about how the best cooks in the world are from France. Or if you want to really study from the best culinary ekspeRR (experts) go to PaRRRiie. (Paris)  But growing up for me, even now, I don’t feel that I’ve even tapped the surface of French food. And I’m only talking about eating here. I feel like I would only know the food is French if I look at the menu say my order to the waiter, then the waiter would  repeat my order to me, and it’d sound COMPLETELY DIFFERENT from what I had just said. So I’d double back, and just say, that’s the one with the mushrooms right? Okay. We’re cool. THEN I would know it’s French! Hahaha.

Kidding aside though, I seriously wanna learn more about this intimidating gastronomic annomaly. But I think I should start with the basics. Off the top of my head, the only food I’d probably associate with the French are, croissants onion soup, and foies gras. But there are so so much more than that, the basics, or the base of most recipes may even be French!!  Let’s see, there’s Omelette, mayonnaise, béchamel sauce, pastries, and well, a gazillion cheeses! J  Even the words hors d’ouvres and Entrée are French! Haha. But this I blog entry is not about learning French food or even French words. It’s about trying to make a really really simple French Toast. J

So I decided to look around the web for a nice and easy French dish. Well, it’s not really a dish, more of a sandwich.  I decided to make the Croque Monsieur! (A fancy French Toast) It’s a simple sandwich the only main and not-so-difficult part of it is making the béchamel sauce.  I took the béchamel sauce recipe from Mark Bittman’s iphone app: How to Cook Everything. As usual.


So assembling the croque monsieur is slightly easier than assembling a lasagna: start with a nice white and soft sandwich bread, a layer of sliced turkey ham (you can use any kind of ham), spread on that white thick béchamel  sauce and  top it with a good  helping of grated gruyere cheese, close the sandwich with another slice of bread, béchamel and more grated gruyere! Then pop it in the oven for a few mins. And VOILA! you have a nice rich delicious French sandwich! – and if you wanna sound a bit more sophisticated call it Croque Monsieur.croq1

The only thing expensive about this dish is the Gruyere cheese. I know it’s so good that’s why I really got the right cheese for this, but you can substitute it with grated Gouda or grated Emmental.


Here’s my Gouda version, it’s not grated though, I just had them sliced. But it did the trick nonetheless. Kept me satisfied! Bon appetite! 🙂

croq gouda


Oh and I got the recipe from GialloSafferano Ipad App. Check it out! 🙂

Oh Crepe! It’s So Thin!

Oh lala, crepe is one of the Paris’ most famous snacks. You’ll often see these sweet or savory little things along the crowded areas of the city. Tourists love them. I love them, so might as well try making them. They can be enjoyed as a snack while touring the city and watching those random street performers Or as a nice sit-down dessert. I’ll only show the batter here, cause I didn’t really have anything on my fridge when I decided to make em.

I got my recipe from a Japanese video blogger on youtube: here’s the link.

Okay I know what you’re thinking, after giving us all that frenchy spiel on crepe you, go and take your recipe from a Japanese dude!! What can I say, I also like Japanese crepe. And besides I checked other recipe sites, it’s also the same as the French version. I’m just following this video. And if I may add, I like it really really thin!

The main ingredients are: butter, flour and eggs.  It’s quite simple to make actually. It’s best enjoyed with whipped cream, chocolate syrup and fruits of your choice!


Bon Appetite! Salut!