Rain man

Right in the middle of bustling Taipei City hides a French looking boulangerie called; Rain Man. Rain Man is a charming little place where you can sit down and try all the breads, pastries, sandwiches and home-made jams (!) made by the owners. The place is run by a brother and sister duo, who've traveled all over Europe to find inspiration in pastry and bread making. 

I loved the selection of jams made by Joe; strawberry/rhubarb, pineapple/apricot, macha/milk, figs/red wine, vanilla/milk and raspberry. And do try the soft shell crab burger with ultra crunchy fries. You won't regret it.

Rain Man Boulangerie Bistro
No. 3, Alley 2, Lane 553, Section 4 
Zhongxiao East Road, Xinyi District
Taipei City

Donabe Ginger Chicken

About a month ago I bought a Donabe. I've been seeing these Japanese earthenware pots all over town and always loved the look of them. But when I finally brought one home, I still didn't cook with it. I placed it in a prominent place in my office and occasionally looked at the pot. (I know: weird). I kind of felt intimidated (by a pot, haha!) because I didn't knew how and what I could cook with it. But yesterday I decided to start using my Donabe. 

After some searching on the web I found a website called 'Toiro Kitchen', completely dedicated to the Donabe. It's run by Naoko Moore and she listed a dozen Donabe recipe's on her site (she sells authentic Japanese Donabe's in her online store if you're interested). This is where I found the ginger chicken recipe. 

The recipe is so easy to make; basically it's a lot of chopping and waiting, some stirring but most of all eating! We finished the complete dish yesterday (combined with a simple salad on the side and some light green tea), which means; success! 

Donabe ginger chicken

recipe adapted from Toiro Kitchen

serves 4/5 persons


8 oz (240 g) chicken thigh (boneless and skinless), cut into small cubes
2 tablespoons sake
1.5 tablespoons light-color soy sauce (“usukuchi shoyu”)
1/2 tablespoons fish sauce (“nampla”)

2 rice-cups (360 ml) short grain rice, rinsed and drained
1 1/4 cups (300 ml) dashi stock (can be substituted with chicken stock or vegetable stock)
1 teaspoon sesame oil
1 oz (30 g) peeled ginger, sliced into needle thin (1″ long)

1 scallion, thinly-sliced crosswise
some toasted white sesame seeds

In a bowl, combine the chicken, sake, soy sauce, and fish sauce. mix well by hand. Cover tightly and let the chicken marinade in the refrigerator for 30 minutes.

Meanwhile, in the Donabe, combine the rice, dash stock, and sesame oil. Let the rice soak for 20-30 minutes.

Spread the ginger over the rice. Add the chicken with the marinade liquid and spread on the top.

Cover the Donabe with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid. If you want the nice crust (“okoge”) on the bottom cook for extra 1-2 minutes.

Turn off the heat and let Donabe rest (with both lids on) for 20-30 minutes.

Uncover and fluff the rice. Garnish with some scallion and sesame seeds.



Seoul | Mafia Dessert

On the last day of our Seoul trip we kind of walked around without a plan. Which was a good thing, because this is how we found this fun little place called Mafia Dessert. It was a challenge to figure out how to open the door, since there is no door handle ;-) But once we got in, we immediately ended up in the kitchen, which was a nice surprise.

Mafia Dessert serves simple, French inspired desserts and if you go upstairs you can enjoy a nice view all over Seoul. The coffee (Dutch coffee!) is very nice too, although I got it served with a fork. 

The space is decorated with all kinds of European looking vintage furniture. It's a great place to take a break from walking around the city.

Mafia Dessert
409-383 Mok 5(o)-dong
Yangcheon-gu, Seoul
South Korea