AFTERNOON TEATIME --- porto
DINNER --- tonghao porridge with rasted peanuts | stir-fried fresh peas with bean curd | tonkatsu ( pan-fried pork cutlet )
- panko flaky breadcrumbs is the key to make it Japanese style
Wednesday, November 25, 2020
tonkatsu
11-25-2020 Wed.
Labels:
japanese cooking
Blog Archive
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2020
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November
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- silk gourd, flat leaf chives
- chicken and chestnut stew
- a long day cooking of daikon nabe
- lamb stew with root vegetables
- cooked and baked for Thanksgiving
- tonkatsu
- a collection of Chinese vegetables
- Italian fare
- chicken meat ball soup with tofu, mushroom and ta...
- taro root, louts root, king mushroom
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- grilled bell pepper stuffed with minced chicken
- an autopilot meal
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- porto with sweet fall vegetables
- wandering the world with a paper boat in a picture...
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- bittersweet of bitter melon
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- Nordic open face sandwich
- colorful display of berries and leaves
- best colors of the autumn
- soba dumpling soup
- tree counting in US National Arboretum
- Korean-style short ribs
- french lentils
- oats porridge and pomegranate
- kimchi and Korean rice cake stew
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- chicken and chestnut stew
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