A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Miso Glazed Sea Bass March 8, 2012

Filed under: Fish,Japanese,Recipes — chocolatekrinkles @ 4:07 am
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Eeep, this is my third miso-related recipe in a row! This is because a) now that I have miso sitting around, I just want to keep using it and b) what’s NOT to like about miso?!

This recipe is inspired by the Nobu’s Black Cod but unfortunately, I couldn’t find black cod in my area so I substituted it with another buttery, flaky fish: sea bass.

Anywhoo, here goes nothing:

Yum yum in my tum!

Miso Glazed Sea Bass


  • 2-3 Sea Bass (or black cod) filets *
  • 1/4 cup sake
  • 1/4 cup mirin
  • 4 tablespoons white miso
  • 3 tablespoons sugar


  1. Mix all ingredients (except the fish) thoroughly in a plastic lidded container. Set aside some for plating purposes.
  2. Pat fish fillets dry with paper towels and place into the plastic container. Cover the lid and marinate over or for 24 hours.
  3. Preheat oven to 400 degrees F.
  4. Preheat pan or grill at the same time.
  5. Lightly wipe off (with fingers) any excess marinade clinging to the fillets but don’t rinse it off. Place fish into pan or onto the grill and brown until both surfaces are a nice light brown.
  6. Transfer fillets to oven and bake for 10-15 minutes.
  7. Add some extra marinade ** onto plate and serve hot


* 2 fillets is about 1/2 a pound

** The marinade will be a bit watery and if you want to use it for plating purposes, you’ll need to reduce it for a little bit.


I maintain that this is probablythe best dish I’ve ever cooked in my kitchen. It’s flavorful, delicious, and easy to make. I will need to make this again and again and again! I’m curious to see what a good side dish to this will be — that’s going to be one of my next hurdles next month so tune in!

Source: Rasa Malaysia


Flank Steak with Ponzu and Miso Butter March 6, 2012

Filed under: Japanese,Meat,Recipes — chocolatekrinkles @ 4:32 am
Tags: , , ,

I love steak. Places like Fogo de Chao are just meant for people like me: total and complete carnivores. Having said that, I usually don’t try to cook steak at home. It’s partly fear that it’ll taste funny or I’ll over or under cook it. But when I happened upon this recipe, I realized that not only had I not had steak in a while but also that I had most of the ingredients, I knew twas meant to be!

Ah, a medium rare steak. Just how I like it!

Flank Steak with Ponzu and Miso Butter


  • 2 lbs flank steak cut into 4 pieces *
  • 1 tbsp Ponzu
  • 2 tbsp Mirin
  • 3 tbsp Shiro miso (or white miso)
  • 4 tbsp butter, melted
  • 2 tbsp Japanese cooking sake
  • 2 tsp sugar
  • 1/8 tsp cayenne pepper
  • 3 dashes black pepper


  1. Mix all ingredients (except for the steak) for the glaze in a pan. Bring to a boil and let cool.
  2. In a plastic bag, marinate the steaks with 1/2 of the glaze for 1 hr. Heat grill over medium to medium-high heat. Scrape off any glaze on the steak, then add to pan.
  3. Grill for 3-4 minutes per side then flip over carefully, letting it grill on the other side for another 3-4 minutes**. Brush on some glaze and let grill again for 1 min per side.
  4. Remove steak from grill and let it cool for about 10 minutes.
  5. Serve with some glaze drizzled on top or to the side.


* I only got a lb of flank steak and divided that into four smaller steaks.

** let it grill for about 4-5 minutes to get the steak somewhere between medium-rare to medium.


All in all, delicious! The steak was flavorful and cooked just perfectly. I ate this with some brown rice and veggies but I think this steak would also taste great with a salad. I think I just found my go-to steak recipe!

Source: Rasa Malaysia


Omelet-ya in on a recipe! September 16, 2011

Filed under: Breakfast,Recipes — chocolatekrinkles @ 2:01 am
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I am so proud to say it only took me 5 minutes to come up with my dorky title… on that note, I promised you guys a recipe, so here goes!

Spinach-tomato omelet recipe

1 egg
Handful of baby spinach
1/8 tsp of milk *
Dash of salt and pepper
Handful of cherry tomatoes
Shredded cheese **

1. Combine egg, milk, and salt & pepper in a bowl. Beat with a whisk for about 2 minutes in an upward motion (to make the omelet fluffy — who doesn’t like fluffy eggs?!)

2. Prepare skillet by spraying with olive oil spray. Heat skillet while adding a handful of baby spinach to the egg mixture.

3. Add egg mixture to heated skillet. Fry for about 2 minutes. Flip omelet. Fry other side.

4. Slice up cherry tomatoes in half. Add tomatoes to omelet with your choice of shredded cheese (amount of your choice too!). Fold omelet over and cook for a little bit longer (until the cheese melts).

*I ended up using unsweetened almond milk. I was scared the omelet wouldn’t get fluffy but it was still pretty fluffy!

** I used low-fat mozzarella cheese.


Now I wish I could say I came up with this all on my own, but I actually used a recipe posted on Lauren Conrad’s website (yes, I was a fan of The Hills — what can I say? I have an affinity for train wrecks!). The 1/8 tsp of milk? That’s from an article I found called: Perfect Scrambled Eggs.

All in all, the omelet was fine. But I think in the future I’ll probably use a sharper cheese and egg substitute instead.

Anyway, off to work out. I took the day off yesterday (Grey’s Anatomy DVDs + jammies + chicken tikka masala won out over cardio… imagine that!) so today’s catch-up day. Eep!


Mini Meatloaves June 30, 2011

Filed under: Comfort Food,Meat,Recipes — chocolatekrinkles @ 5:27 pm

The first time I had meatloaf, it was at a friend’s potluck. Last semester. I know, how did I live 23-ish years without eating meatloaf? Well honestly, the idea of meatloaves just never sounded that appetizing to me. But the one I had at my friend’s potluck was delicious, moist, and just divine. When I found out what ingredients were used to make it, I realized, I really need to find a healthier version of this.

And along came the All-Recipes version. Healthier, without sacrificing quality!


  • 1 egg
  • 3/4 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup quick cooking oats
  • 1 teaspoon salt
  • 1 pound ground beef **
  • 2/3 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons prepared mustard
  • Olive oil spray (something to lightly coat muffin pan)

* Used skim — it’s going to be baked so you won’t be able to tell the diff between skim v whole milk anyway!
** Used 90/10 or leaner — I’ve tried 92/8 and 96/4 and I didn’t notice any difference.


  1. Preheat oven at 350 degrees.
  2. Combine egg, milk, cheese, cooking oats, and salt in a large bowl. Add in ground beef and mix well.
  3. Add beef mixture into pre-oiled muffin pan.
  4. Combine ketchup, brown sugar, and mustard in a separate bowl. Stir thoroughly and brush on top of every meatloaf.
  5. Bake uncovered for 45 minutes.

Makes 8 servings. 255 calories per serving.


I try to stretch out this recipe to 12 servings but only because my pan has 12 muffin molds so I fig, why not?

Random note: the recipe makes a ton of sauce and I only ever use a fraction of it. Despite this, definitely still make it because otherwise, your meatloaves will taste a weebits bland!

Source: All Recipes