Ginger Chicken Congee with Preserved Egg · 皮蛋鸡肉粥
When I was growing up, if I ever came down with a bout of food poisoning, or wasn’t feel well, my parents would make me a bowl of congee to help settle my system. Plain rice congee is a common breakfast in China, but my favorite has always been either chicken porridge, or preserved egg…
Read More >> Ginger Chicken Congee with Preserved Egg · 皮蛋鸡肉粥
Dry-Fried String Beans · 干煸四季豆
When I was living in China, my roommate Lili and I had staple dishes that we’d order at any restaurant. Dry-fried string beans were one dish that always made that list. The kick of heat from the chilis, the umami from the 芽菜, and the sumptuously blistered texture of the green beans was simply irresistible.
Steamed Whole Seabass · 蒸全鱼
Fish is commonly prepared whole in a lot of Chinese seafood dishes. The striking appearance, along with the flavors of the different parts of the fish, is a delicate, but impressionable, way to prepare whole fish. While this dish looks complicated, preparation is so easy and simple, and always satisfying!
Authentic Sichuan Mapo Tofu · 麻婆豆腐
Mapo tofu is a Chinese dish that is now ubiquitous throughout the world, but it originated centuries ago from the Sichuan province, in my hometown of Chengdu. So it should come as no surprise that the version nearest and dearest to my heart is the original, numbingly-spicy version of the dish, one that I grew…
Savory Stir-Fried Tomato Egg · 番茄炒鸡蛋
Growing up, one of my favorite dishes was stir-fried tomato and egg. It was one of the first recipes I learned to cook from my parents, and is one of my go-tos when I want to cook something comforting, healthy, and easy. In high school, I’d often stay up late studying, and my mom would…
Sesame Furikake Avocado Toast
Furikake and sesame come together in this fragrant, crunchy rendition of avocado toast. Furikake is a mix of dried seaweed and seasonings that can be found at most Asian supermarkets, but if you don’t have any on hand, any dried seaweed will do.
Honey Prosciutto Avocado Toast
The inspiration for honey prosciutto avocado toast came from a leftover charcuterie board. I found myself with scraps of leftover prosciutto, herbs, and honey, and decided to combine them on top of avocado toast. What I ended up with was a decadent combination of sweet and salty, fresh and rustic. This is a variation I…
Lemon Herb Avocado Toast
This recipe for avocado toast is one that I find myself making most often, because I usually have the ingredients required in my fridge and pantry already. The lemon and cilantro brighten and balance out the creaminess of the avocado, and the smoked paprika.
Curried Tumeric Avocado Toast
Curry and tumeric are some of my favorite spices to give a dish a flavorful zing. The fresh garlic in this recipe (as opposed to powdered garlic), gives it a surprising kick of spice. Since this recipe includes a poached egg, olive oil, and fresh avocado, it’s best enjoyed right away.
Vegan, GF 担担面: Mala Sichuan Sesame Noodles
Since I was a little kid, 担担面 (dan dan noodles) have been a staple when my family orders at Chinese restaurants. The first time I went back to visit Chengdu, my hometown, I’d beg my mom to let me eat them every day. My flavor of choice for most Chinese foods is 麻辣 (mala), the…
Blueberry Banana Protein Pancakes
Have you ever had a bad day when it starts with pancakes for breakfast? I haven’t either! Protein pancakes have always come out dense and dry for me. Thanks to the dalgona craze that’s been taking over the Internet lately, I’ve developed an interest in egg whites and what they can do to combat dry…
Mochi Muffins Three Ways: Black Sesame, Matcha, Original
The first time I encountered the magical mochi muffin was 2 years ago at Contraband Cafe in San Francisco. It was a muffin that had a crispy exterior, and firm, but chewy, on the inside. The muffin had a buttery, toffee-like taste to it, but the best part about it was that it wasn’t too…
Read More >> Mochi Muffins Three Ways: Black Sesame, Matcha, Original
Curried Tumeric Scrambled Eggs on Toast
When your roommate looks at your breakfast and remarks, “Wow, how did you make some veggies on eggs and toast look so delicious?”, you figure it’s a good recipe to document on your blog that no one reads 🙂 Elevated eggs and toast falls into the grey area between “I’m lazy” and “I’m a princess”,…
Gado Gado with Spicy Almond Sauce
About a month ago, I happened upon this delicious hole-in-the-wall Indonesian restaurant in LA called Borneo Kalimantan Cuisine. I tried gado gado for the first time, which is one of Indonesia’s five national dishes. My favorite thing about this recipe is how customizable it is; it’s a solid way to use up veggies that you…
Charred Shishito Peppers (GF, Vegan, Paleo)
Some days I feel painfully lazy when it comes to cooking dinner. Though I usually see the kitchen as as place of solace, and my time to relax, there are evenings where I’m either working late, or want to do something else, which prompts me to look for a quick, easy recipe. Shishito peppers are…
Herb and Garlic Sweet Potato Mash (GF, NF, Vegan, Paleo)
It’s been a long time since my last post, hasn’t it? Since my last post back in November, a handful of other priorities have surfaced in other areas of my life that brought about a wave of reflection on how often I wanted to post new recipes and commit to sharing new culinary experiments. At…
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Spiced Persimmon and Fig Muffins (GF, NF, Paleo)
Fall is in full swing, and it’s my favorite season for several reasons. Not only do the leaves change color and introduce stunning shades of yellow, orange, and red to the scenery outside, but the produce available in supermarkets now includes fun, seasonable items: different types of squashes, pumpkin, and fall fruits inspiring bursts of…
Read More >> Spiced Persimmon and Fig Muffins (GF, NF, Paleo)
Honey Rose Pistachio Cheesecake
Welcome to the first recipe on the blog! It’s an exciting endeavor to sharing the results of my kitchen therapy—one I think I’ve put off for far too many years. Better late than never, right? (more…)