Tag Archives: Quick & Easy Recipe

Chocolate Chips Banana Pancake

This banana pancake has a creamier texture than regular pancakes.  It’s moist and fluffy and very easy to make.  The combination of molten chocolate and banana is absolutely delicious and makes it good for both breakfast, dessert, or maybe even a late night snack!

Wet Ingredients:

  • 1 large egg
  • 1/2 cup soymilk
  • 1 tablespoon oil
  • 1 ripe banana mashed
  • 1/2 teaspoon vanilla extract

Dry Ingredients:

  • 1/2 cup flour
  • 1/2 tablespoon brown sugar
  • 1 teaspoon baking powder
  • pinch of salt and cinnamon
  • 2 tablespoons of semisweet chocolate chips

Directions: (makes 6 pancakes)

  1. Mix the wet and dry ingredients separately.
  2. Combine flour mixture into banana mixture; batter will be slightly lumpy.
  3. Stir in chocolate chips into the batter.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.


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Baked Sea Bass with Walnut Breadcrumb Dijon Mustard Crust

Baked Sea Bass with Walnut Breadcrumb Dijon Mustard Crust

This is one of the tastiest and easiest fish recipe I’ve ever enjoyed.  I love the flavor of the walnut-breadcrumb crust.  You can replace sea bass with other white fish and use different kind of nuts to adapt to your own preferences and what you have at hand.


  • 4 4-ounce sea bass fillets
  • 1/4 cup breadcrumbs
  • 3 tablespoons walnuts, or other nuts
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon whole grain Dijon mustard
  • 3 tablespoons finely grated Parmesan cheese
  • 2 tablespoons minced fresh cilantro or parsley
  • 2 teaspoons olive oil or butter
  • 1/4 lemon


  1. In a bowl, mix breadcrumbs, walnuts, cheese and cilantro.
  2. Apply 1 teaspoon of oil on a non-stick pan and place fillets on top.
  3. Spread dijon mustard thinly onto fillets.  Then press crumb mixture on top.  Drizzle 1 teaspoon olive oil over the fillets.
  4. Bake at 350 degree for 15 minutes or until cooked through.
  5. Drizzle a few drops of lemon juice on each fillet.


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Spicy Mentaiko (Spicy Cod Roe) Spaghetti with onsen egg

In NY, there are a few Japanese Italian restaurant that serve Spicy Mentaiko Pasta, but I love to make this at home so I can add extra mentaiko with an extra large onsen egg.  My favorite pasta of all time  and it’s so easy to make!!



Spicy Mentaiko Spaghetti


  • 1/2 box of spaghetti
  • 2 sacks of spicy cod roe
  • 1 onion, diced
  • 1 Tablespoon of butter
  • 1/4 sheet of Nori (dried seaweed), cut into thin strips


  1. Cook the pasta in a large pot of boiling salted water, until al dente.  Drain well.
  2. Cook and stir onion in saucepan until cooked through
  3. Using a spoon, scrap out the roe.
  4. Heat butter in microwave until melted and let it cool down.
  5. In a bowl,  mix butter with spicy roe and onions.
  6. Add the spagetti to the bowl and mix with roe.
  7. Sprinkle nori and add onsen egg on top!

For the Onsen Tamago/Hotspring Egg:

The standard recipe would be to boil the egg at 158 to 167  degree F for 30 to 45 minute with dashi and other ingredients.  But here is a simpler way to do this in 9 minutes.


  1. Place extra large egg with cold tap water in pot, with enough water covering the entire egg if you’re using a smaller pot, or covering half the egg if using a larger pot.
  2. High heat for 9 minutes

Note:   This requires experimentation due to the variables  – strength of the stove, pot size, egg size, temperature of tap water.  Basically you want to keep everything constant except the cooking time until you get it right.  Have fun!!


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