Hey we’re Sarah & Laura - here to inspire you with hundreds of recipes from our favourite Japanese, Asian and Australian cuisines. For over 10 years we’ve been travelling, tasting and developing recipes from around the world that are easy to make, delicious to savour, and made with accessible ingredients and substitutes. All this so you can cook up a storm no matter where you live!
Each of our recipes is filled with handy tips, detailed step by step instructions, photos and videos so you can master each new dish in your own kitchen. Our goal is to empower you to easily recreate every single recipe while having fun exploring a world full of different cuisines, delicious ingredients and fun flavours.
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Onigiri dates back to Japan over 2000 years ago, super similar to Korean Samgak-gimbap which was actually introduced from Japan to Korea in 90s in the iconic triangle form. 😁 Either way they're delish! What's your favourite flavour?
Whether it's extra salt or MSG, we just prefer to be in control of the amounts we put in. If you prefer to put MSG we won't stop you. I (Sarah) am unfortunately sensitive to it, so like to be able to make the sauces without. 😊
Plum syrup is a popular Korean ingredient , you can sub with ½ tbsp brown sugar and ½ tsp lemon juice. Omit the vinegar if you prefer, this is just how we make it 👍
Yeah, we explain that in our post on our blog. This is our quick version we make, not the traditional recipe with salted shrimp and pear etc but good to let others know they can sub! We use the paste for a milder result hehe
Lot of sugar how can I cut it back maybe use half the condensed milk or powdered sugar without it getting soupy but in general lovely treat. I’ve seen chocolate using chocolate flavor nesquick and strawberry using strawberry nesquick . for holidays
You can experiment but unfortunately at the end of the day it is a very sweet treat. It might be better to try a dessert like our Jelly slice where you can use diet jelly for the pink layer and yoghurt for the white layer. Check it out on Wandercooks - www.wandercooks.com/jelly-slice/
Cool tip! We've never tried it with nutmeg before. We'll usually throw in cinnamon and a little nutmeg into our white sauce though. We'll try this next round 😁👍
Oooh I'm from France and it really looks like a meal called "Tartiflette" (which is quite the same as this but you put reblochon instead of cream and a lot of chopped bacon)
Oh nice! We hadn't heard of that variation. We'd seen potatoes au gratin before which is without the bacon. Though you can definitely put bacon in this! 😁
You've got us curious about this. How do you think it should be? This is the way we were taught in Istanbul from our friends. They said karniyarik means split belly, which is why you slice them down the middle, then open it up and pop the meat sauce in. Haven't seen it done another way. 🤔
Thanks y'all for educating us on the benefits of cooking from scratch (microplastics, msg and all that stuff). Also, I had to hear you say Worcestershire sauce twice. <3
There can be variations from household to household, region to region. This is just the way we were taught on our travels through Scotland and the people we met. Make it however you prefer.
Ok I don't want you to think im hating but ok no way you cook the noodles and then made the soup base then top it with spring onion, bonito flakes and japanese chilli powder then ate it all in twenty seconds
😂😂😂 all good! It's meant to be tongue in cheek - don't take it too seriously. If your noodles were cooked and you had your ingredients out, you could definitely put the dish together in the 20 seconds. Realistically if we have it for lunch, it'll usually take us 5-10 minutes, it's one of the quickest recipes for a full meal on our site. Also we def don't recommend eating it in 20 secs - savour that flavour! 😁
Technically you *can* use your hands but it's a very tough dough. Using feet is way easier and nice to follow in the traditional footsteps...literally haha
Hey guys, and ladies! Sorry this question is random, but i was attempting to mix the last of my rice flour to just use for dango. But i unfortunately ended up adding too much water. Is it ok to add a small amount of wheat flour to the mix? Will i still be able to cook them ok? By the way, those you made in the video look incredible! That is going to be my next recipe attempt 😊
Howdy, if it's only a little flour it should hopefully be okay! We haven't tested it ourselves, but it's what we'd do in the same situation. Unless you had potato flour or glutinous rice flour? I'd use those in the first instance. Let us know how they turned out! Also thanks for the vid feedback. Happy cooking! :D
Thank you for getting back to me. So I did end up trying that route and I was surprised it really had no negative effect on texture or taste, was super similar to the first time I made them, yay! And I'll have to remember next time I hit the local international store to grab a bigger bag of glutinous rice flour and some potato flour for back up. There's also a amazing desert recipe, I want to say it was a Korean dish, which reminds me slightly of dangos, with rice flour base same way of cooking but you use coconut milk I believe and coconut flakes. So good if you all haven't tried it already! I'll have to look up the name again I'm dying to make it for the family. Happy cooking, thanks!
Was something sorta similar to Karioka I think it's spelled? Delish though you guys should try it with coconut milk and fried with coconut flakes coated on the outside 😊 I didn't love coconut much as a kid, but it's grown on me a lot
Same! Mum had it when she was a kid and NEVER made it for me haha so it was exciting for Laura to introduce it to me (Sarah). Keen to see what you think!
