Notes about Recipes in this book

• Quick chicken Kiev

  • kbrooks on March 14, 2026

    A winner! I've made Kiev before in the traditional pound it and roll it up with the compound butter inside and inevitably the melted butter always leaked out. This method works perfectly. All the butter stayed inside the pocket. It's also much easier to prepare this way. And it's delicious!

• Late-night Japanese noodles

  • Rinshin on January 13, 2014

    I used frozen ramen noodles without the ramen packets. Perhaps because I used fresh noodle when I added the broth it became gunky and noodles more or less stuck together. I would recommend the use of dry ramen or Japanese style thin yakisoba for this and avoid the thicker fresh ramen noodles. The taste was really mild and not to my liking. I've made and love Sapporo style chilled ramen salad which is made with some mayo based sauce and because this recipe used mayo I thought it would be tasty too but if I do this recipe again, I would do it differently adding acid taste such as citrus squeeze or vinegar to the mayo sauce. Perhaps even some chili or tobandjan chile sauce. Use of shiso really did not do anything to this dish and I felt it was wasted effort and cost. Nori is a good addition though.

• Coconut-tapioca pudding with mango and lime

  • TrishaCP on November 23, 2014

    I really loved the lime zest here, it was fragrant and definitely awoke the palate. The coconut wasn't discernible. The picture shown also reverses the amount of pudding v. mango, there was a lot of pudding for not so much mango, and the pudding definitely could have been sweeter (3 tablespoons isn't enough, you need at least 1/3 cup for a minimally sweet pudding in my opinion). Still with all that said it definitely has potential and is worth making again with tweaks.