Ponzu Fried Cod Recipe

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Serves 2 -3 people
Original recipe from COOKPAD


  • Black Cod – 2-3 pieces
  • Green Onions for Garnish – 2 -3 sticks
  • Flour – 2 tablespoon
  • Sesame oil – 1 teaspoon
  • Salt and pepper – to taste
  • Ponzu – to taste


  1. Season the cod with salt and pepper. Thoroughly coat the fillets with flour.
  2. Spread sesame oil in a pan. Fry the coated salmon fillets.
  3. When the cod is cooking, finely chop the green onion.
  4. Serve the grilled cod on a plate and top with the chopped green onions. Sprinkle on a little bit of ponzu to taste.

I don’t know how to steam fish, just bake and pan fry recipes.  Was really glad to stumble on this recipe as it was a different taste I could include in my recipes on Cod!  If you haven’t check out my tasty recipe on Japanese Black Cod – make sure you do!  It’s the best 🙂

Salmon with Japanese Cream Sauce Recipe





Serves 4
Original recipe from COOKPAD


  • Raw Salmon – 4 pieces
  • Mushrooms – 8-10 large ones
  • Garlic – 1 clove
  • Milk – 2 tablespoon
  • Cream – 100 ml
  • Soy sauce – 2 teaspoon
  • White flour – 2 tablespoon
  • Vegetable oil & Butter – 1 tablespoon each
  • Salt & Pepper – to taste


  1. Season the salmon with salt and pepper. Slice the mushrooms thinly. Chop the garlic into small pieces.
  2. Wipe out the salmon moisture with a paper towel, and coat with flour lightly.
  3. Heat a frying pan with oil and butter. Cook the salmon skin side down. When the skin is crispy, turn it over, and cook on medium to low heat.
  4. To make the sauce, put 2 teaspoon of butter (not listed), garlic and mushroom into a frying pan, and cook them on medium heat. Add RED ingredients, and simmer lightly.
  5. Season with salt and pepper. Pour the sauce on the served salmon or serve on the side. That’s it!

Delicious recipe and the salmon cooked beautifully!  My family was impressed with this dish and gobbled up the cream sauce with their rice.  A must try ! 🙂 

Healthy living to stay beautiful – inside and out!

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I recently participated in the Scotiabank Run for a Cure Fundraiser (5km) and it was my first time ever participating in such a thing.

Over the past few years, I decided to become more healthy. Health is something alot of people take for granted – WHICH you should really reconsider.  I have been doing zumba, walks, and sculpting classes 3 -4 days a week.  I drink lots of water everyday and make it a habit to eat lots of fruits and vegetables.  OH! And something I have been doing alot is cooking at home more.  When you eat out, you just never know what goes into the food, and also how much oil is put in.

My dad recently recieved a liver transplant and my dearest best friend, Kaila, her father passed away from liver cancer so yes!  We decided to run for liver diseases.  It was a great day and I felt so empowered after completing the little 5 km.  LOL – i say little because there were people doing 21 k?!?!  Oh gosh.  It felt amazing to see so many people there supporting different causes and hopefully with all the money raised, some of those illnesses will find a cure and end such suffering 😦  Everyone was so happy and enthusiastic – LOVED IT!

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Looking forward to the next run!

Marutama Ra-men (Downtown Vancouver)…YAY!

Marutama Ra-men on Urbanspoon

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DELICIOUS.  I don’t eat pork almost ever…just because of personal choice.  Yes…i don’t even eat shui mai.  And hardly ever eat pork dumplings 😦  I think it’s just the idea of a pig that I can thrown off with.  But yes…sometimes, my family are like WTF – you are asian!!!  But okay…enough with this blah blah blah pork stuff.  The reason why I bring up pork is because Ramen is just so delicious, but always made with pork. booooooo…..so yes, sometimes, I go to ramen restaurants and eat just the noodle and soup (soup with pork broth is okay)…but no pork slices for me la!~

I WAS SO THRILLED THAT THIS PLACE IS FAMOUS FOR THEIR CHICKEN BROTH.  CHICKEN!!!!!!!  WOO HOO!!!!! Thank you Marutama!  Now I can enjoy ramen fully and drink the soup without having to think about pork bones.  🙂  Yes, it does come with pork meat, but yah – just give it to husband.  LOL  Makes me wonder why they can’t serve it with chicken now.  But who cares.

The soup is just delicious and rich in chicken flavor.  They must’ve boiled the chickens forever until nothing is left.  I also like their noodles versus the yellowy ones.  Also love how they understand how tight the space is, so they give you bins to throw your purse/jackets under the chairs/table.

Final verdict?  I WILL BE BACK FOR SURE!  Oh, and funny thing was I was battling a cold, and I swear, after eating this…but cold felt SOOOOoooOOO much better!  Beats chicken noodle soup anyday 🙂

Nero Belgian Waffle Bar (Downtown Vancouver)…YAY!!

Nero Belgian Waffle Bar on Urbanspoon

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So my husband and I went to check out Nero’s after many friends and relatives said how much they liked this place.  Awesome and friendly service from the counter guys.  It was nice to smell and see them make it fresh too.  The only waffles I really ever had was those lego my eggos one.  LOL.  Still remember those commercials.

My husband and I had a huge dinner so we shared one together and it was actually just right for a dessert.  The fruits were pretty fresh and the whipped cream and fresh hot waffle tasted great together.  So simple, but yet so yummy.  I wouldn’t say the waffles were like out of this world and unique – but I think because it came out freshly hot and made – it made it extra tasty.


Final verdict?  Will be back !  This would go yummy with a coffee or hot tea 🙂  and a girl friend to have long girl chats with!

. Com Pop Hair Salon (Aberdeen Square, Richmond) Review


.Com Pop Hair Salon
(604) 285-6855
4000 No. 3 Rd, #3350/
Richmond, British Columbia V6X 0J8

One of my girlfriends wanted to digital perm her hair, and I wanted to dye my hair to something more new and fresh so we decided to check out her friend’s new hair salon!  The manager Peter there is AWESOME, patient, and funny.

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My hair is every hair stylist nightmare…

  • thick
  • long
  • super long
  • too long
  • and colored many, many, infinity times…


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after bleaching it several times, it finally got blonde.

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Peter did a recolor on the top half of my head of a slight ash brown- which looks more orange in this picture…  look at next few posts and hopefully the color/lighting will be better. 😛

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Then the bottom half, a nice summer blonde with a high ombre so when it grows out, it will look like i did it on purpose.

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LOVE IT!  I feel so mod with a new and bold color without looking too crazy or out there.

While I was sitting there for FOUR HOURS (poor peter…), I noticed the other staff were really, really nice and gave lots of options and thoughtful insights on their techniques and why they are doing what they are doing for their hair.  Such a refreshing change from the quiet japanese/korean hair salons!  I will be back for more color changes in the future and probably try a real hair cut next time there 🙂  (just got a trim and layers this time)

Moncton Cafe (Steveston/Richmond)…YAY!!!

Moncton Cafe on Urbanspoon




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This place is SOOOooooOOo yummy!  I am a fan of Japanese -western style cooking.  And okay, I would say this is just as good as the other ones (29th Ave Cafe that is close now…. L’Orangerrie).  They also have more selections than other Japanese cafes.  The service is also very good and the ladies are friendly.  The place is quite busy as it is located in busy Steveston.  And even better – close to the screamers stall which I love going during the summer time!

The drinks were simple but yet so good. I’m not sure if it’s because of the “japanese touch” or I was just super thirsty.  We didn’t get to try dessert unfortunately because we were in a rush to go to Trapped Vancouver (pretty fun place!).

Final verdict?  Will be back!  And good luck on finding parking during the weekends…oh my gosh…  and PS.  This place takes reservations  – highly recommend doing that if you have a group because its a small place.

For more info, check out their website http://monctoncafe.ca

Japanese Cheesecake (Souffle Cheesecake) Recipe

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Original Recipe from Just One Cookbook
Serves: 9-inch cake
  • 400 g (14.1 oz) cream cheese, at room temperature
  • 60 g (6 Tbsp.) granulated sugar
  • 60 g (4 Tbsp.) unsalted butter, cut into ½” (1 cm) slices, at room temperature
  • 6 large egg yolks, beaten, at room temperature
  • 200 ml heavy whipping cream, at room temperature
  • 10 ml (2 tsp.) lemon juice
  • 1 Tbsp. rum (optional)
  • 80 g (8 Tbsp.) all-purpose flour
  • 3 Tbsp. Apricot jam + 1 tsp. water
For Meringue
  • 6 egg whites, refrigerated
  • 100g (10 Tbsp.) granulated sugar for meringue



  1. Before you start prepping, remember to keep cream cheese, butter, egg yolks, and heavy cream at room temperature.
  2. Lightly grease the bottom and sides of a 9″ (23 cm) spring-form pan with cooking spray and line with parchment paper. Wrap the base of the cake pan with aluminum foil (preferably with extra-large heavy duty foil) to prevent seepage. If you use regular size aluminum foil, make sure to seal the two sheets of foil very tightly by folding two edges and make one big foil.
  3. Preheat oven to 320F (160C) degree. Start boiling water.
  4. In the bowl of the electric mixer, beat cream cheese and sugar on medium-high speed until smooth.
  5. Add the butter and mix until thoroughly incorporated.
  6. Add the egg yolk and heavy cream and mix well.
  7. Add lemon juice and rum and mix until the batter is very smooth.
  8. Sift the flour twice.
  9. Add the flour all at once and mix well.
  10. Transfer the batter to a large bowl. Wash the mixer bowl and dry completely. Make sure there is no oil or water in the bowl.
  11. To make meringue, beat the egg whites until stiff peaks form. In the bowl of electric mixer, whip the egg whites on medium low speed (speed 4) till opaque and foamy and bubbly. Then add ⅓ of the sugar at a time as the mixer runs. Once all of the sugar has been added, increase the mixer speed to high (speed 10) and whip for approximately 4 minutes, until the meringue has doubled in volume and is thick and glossy.
  12. To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. If the meringue has not reached the desired consistency, continue whipping at high speed for another 30 seconds, then stop and test again. Once the egg whites are over beaten, they can’t be used for the recipe.
  13. Add ⅓ of the meringue to the batter and mix well first.
  14. Then add the rest of the meringue all at once and fold it in (not mix this time).
  15. Pour the batter in the cake pan and then drop the pan from 2-3″ (5-7 cm) high to the countertop to remove any air bubbles.
  16. Place the cake pan in a large roasting pan and pour 1″ (2.5 cm) of boiling water in the roasting pan. Place the baking pan in the middle rack of the oven. (The reason why we put hot water in the pan is that steam will help making cake soft and moist and hot water around the cake will gradually cook inside the cake while baking in the oven.)
  17. Bake at 320F (160C) for 60 minutes or until light golden brown. Then reduce temperature to 300F (150C) and bake for another 30 minutes.
  18. When a wooden skewer inserted in the center of the cake comes out clean without wet batter, turn off the oven. Let the cake sit in the oven with the door slightly ajar for 15 minutes. Remove from the oven. Take out the cake pan from the roasting pan, and let it cool on a wire rack.
  19. In a small bowl, heat apricot jam and water in microwave for 30 seconds and spread the jam on top of the cake. When the cake is completely cool, take it out from the pan and refrigerate for a few hours before serving. Cut the cake with a fishing line or a warm knife (run a knife under hot water and wipe off completely before each cut).
  • Leave the oven door ajar because sudden temperature change will result in collapse of the cake.
  • It should be consumed within 3 days if it’s kept in refrigerator.
  • You can also freeze and keep it up to 2 months. Defrost at room temperature while covered.


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Lovely and successful recipe once again by Nami!  I made this twice already and guests have raved that it tastes store bought 🙂  The texture is very light but has a rich and fresh taste to it.  I can’t explain how yummy this is!!! Must try !!! 

Empire Seafood Restaurant (Richmond, across Richmond Center)…YAY!

Empire Seafood Restaurant 帝苑皇宴海鮮酒家 on Urbanspoon

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I am sooooooOOOOoooooooOOOO stuffed.  Never again do i want to eat lobster for another …..6 months.  LOL!  I went with my parents and MAN OH MAN…..ate all this with just us 3.  Had to throw in the towel and pack some of it back.  I was so impressed with all the dishes and quality and speed.  And also, very thankful they put us in a “private room” of maybe just around 3 tables so it was VERY quiet and peaceful.  Different from the loud and busy dim sum places which makes talking almost impossible.  I think if I have to say a con, it would be that the soup was slightly too salty – just a bit.

Final verdict? I definitely will be back AGAIN!  But just for…dim sum!!!  @@


PS.  All the above cost only around $115 dollars?!

Etude House’s Pomegranate Mask Review





“This mask sheet contains pomegranate extract (Punica Granatum fruit Extract) full of Estrogen and various minerals, providing smoothing and firming care to dull and lifeless skin.”


  1. Apply toner to skin after cleansing
  2. Remove mask from pouch and apply to face, placing mask to fit eye and lip area
  3. Remove mask after 15 – 20 minutes and lightly massage remaining solution into skin with hands.

My thoughts?
If you have read my blog, you will know I am a big fan of Etude House.  I love their packaging and how cute and pretty their products always look.  When opening the packet, it wasn’t as drenched with goodness compared to other masks.  After removing the mask, my face is VERY MOIST.  But…not soft. It’s like…kinda sticky…..which yes, I know will go away when I go to sleep and wake up the next morning.  Ew…i don’t like the feeling.  Hoping the other masks will not be the same as the pomegranate one!  Woke up with no more sticky face, but hydrated and soft skin.   For me – not worth sleeping with sticky skin when there are other masks that don’t have this effect!


Stay tuned for MORE reviews 🙂