K’s Kitchen – Sour chicken and eggplant

Ever feel like you are too hot and tired to do anything during the summer?  In Japan, we call this  “Natsubate” (夏バテ). “Natsu” (夏) means summer , and “bate” comes from the word “bateru” (バテる), which means “I’m about to collapse from exhaustion”.  Natsubate is a real issue in Japan, and there are many traditional strategies on how to combat it.Everyone knows that you need to eat in order to have energy to do anything, but many people lose their appetites in the heat.  You could eat light foods all day long, but many of these are lacking in protein and vitamins.  One traditional way of making food more appetizing is to use vinegar to give it a light taste.

(adapted from Cookpad)
2 Japanese eggplants
300g chicken thigh meat
salt & pepper to taste
corn or potato starch
sesame seed oil

For the sauce:
100ml rice vinegar
1.5 tablespoons soy sauce
1.5 tablespoons sugar
1.5 tablespoons mirin

1. Chop the eggplants in “rangiri” style.  This is a very typical way to cut up vegetables in Japan, and increases surface area to ensure even cooking. Also, it is supposed to look random although it definitely isn’t.
Here is a video by the Japanese food company Ajinomoto.

2. Keep the cut eggplants under water to prevent discoloration.  Cut the chicken into bite sized pieces, and sprinkle with salt and pepper

3. Drain the water from the eggplant.  Lightly coat the eggplant and chicken with starch.  Saute in a frying pan with sesame seed oil.

4. Once the chicken is browned and cooked through, mix the sauce ingredients together and add to the frying pan.  Simmer until reduced.

Although this recipe includes some sugar, it is much less sweet than your typical sweet and sour dish.  The sweetness cuts through the acidity a little, but the dish is meant to taste sour.

Hope you enjoyed this recipe!

xoxo, K

Moving from a custom domain on Blogger to WordPress – Purchasing a new web host

I started blogging in March 2009 on a total whim. At that point, many of the beauty bloggers who I read were on Blogger, so I made my blog on Blogger as well.  As time went by, I started noticing that some blogs had features that I didn’t have.  When I googled the feature, I kept finding that it was something supported on WordPress but not on Blogger.


To make things more complicated,  this blog has been on a custom domain since 2010. I googled “Moving from blogger to wordpress with a custom domain” and came to this walkthrough: Moving from Blogger to WordPress by Nosegraze


This blog post is my experience of moving from Blogger to WordPress with a custom domain.  I am NOT an expert – in fact, I am really not very knowledgable on this topic, and so there may be technical mistakes in this blog post.  This is just to share the struggles and mistakes that I experienced.   The walkthrough I linked to above is VERY good, so please take a look there first!


Step 1: Buy web hosting

Read More →

Review: Rimmel Stay Matte Primer

During the summer, I often go without wearing foundation since I only sweat it off. For the times when I want to look really nice, I like to wear a primer to keep the shine to a minimum.  Although I usually wear a silicone-based primer, I picked up the Rimmel Stay Matte Primer while I was in the US.
What it does: (from the Rimmel US website) Ultra lightweight formula that minimizes the appearance of pores. Controls shine for up to 8 hours creating a soft, perfectly matte complexion. Won’t feel heavy or greasy.

Price:  As with all US drugstore products, the price will vary depending on where you buy this product. Walgreens.com lists this product for $7. Scent:  I did not notice any scent while applying this product.

This product comes out white, but spreads well and does not leave any noticeable color on my face.

Availability:  This and other Rimmel products are widely available in US drugstores (Walgreens, CVS, etc) and supermarkets (Walmart, Target, etc)


  • For the most part, I think this product lived up to its claims.
  • This product does not claim to help your foundation last longer, but my makeup did last fairly well.
  • This product blurred my pores and made them less noticeable
  • This product is lightweight and does not make my skin feel greasy
  • This product did a good job of controlling the shine on my face


  • During the summer, sweating tends to be a bigger issue for my makeup than oil control. Unfortunately, this product is not waterproof (but then again, it does not claim to be)
Would I repurchase?  Yes, but I would use it in the spring and fall since my biggest problem in the middle of summer is sweat. I have reviewed other Rimmel primers before, and if oil control is your focus, I recommend you try this product.
Hope you enjoyed this review!
xoxo, K

Weekly Reads #164: July 27, 2014

weekly reads

You may have noticed that my blog looks a little different.  I’ve successfully moved over to WordPress!  I ran into a few snags on the way because I moved a custom domain as well.  I am really liking my new blog so far.

On to my Weekly Reads!

What were your favorite posts this week? 


Connect with me! I love chatting and connecting with people, and sharing interesting stuff around the web!

You can also subscribe to Cosmeddicted through the feedemail, or Bloglovin!

xoxo, K

K’s Kitchen – Peanut Butter Ice Cream

The greatest part of making your own ice cream is that you can make flavors that aren’t available in stores!  I got an urge recently to eat peanut butter ice cream, which is not a flavor I can find easily where I live.  That problem was easily fixed – I just looked around some blogs until I found an ice cream recipe that sounded yummy!

I tend to make only custard-based ice creams. After experimenting with several recipes, I have found that I like making a custard-based ice cream with either milk or soy milk instead of heavy cream.

(adapted from Brown Eyed Baker. Makes around 500ml, or 1 pint)
240 ml  + 120 ml soy milk
70g sugar
45g peanut butter
pinch of salt
3 egg yolks
1 teaspoon vanilla extract

- This recipe has been halved from the original recipe
- The original recipe uses milk and cream, which I substituted with soy milk
- The original recipe specifically uses creamy peanut butter. I used chunky peanut butter because it was what I had on hand, and it worked perfectly well.  If bits of peanuts bother you, use creamy peanut butter.

1. Warm the soy milk (240 ml), sugar, peanut butter, and salt in a saucepan over medium-low heat until the sugar is dissolved and the peanut butter has melted.

2. Whisk the egg yolks.  Add  60 ml of the warmed milk to the egg yolks in a thin stream, whisking constantly.

3. Pour this mixture back into the saucepan, stir well.  Turn on the stove top to medium heat and stir constantly, scraping the bottom of the pan.

4. When the mixture coats the back of a wooden spoon, pour the custard through a sieve and stir into the remaining milk. Stir in the vanilla essence and cool the mixture over an ice bath.

5. When the mixture is cool, cover and put int he refrigerator until completely chilled, at least 8 hours.

6. Freeze the mixture in an ice cream maker, transfer to a freezer-safe container, and chill until completely solid.

This recipe made a very rich and creamy ice cream.  Brown Eyed Baker has also recently posted a recipe for Peanut Butter and Jelly ice cream, which also sounds delicious.

What kind of ice cream are you loving this summer?  Please let me know in the comments section!

xoxo, K