Posts

Butter mochi is becoming popular these days. It originates from Hawaii, and fuses traditional Japanese mochi with Western ingredients. Unlike Japanese mochi, it's baked, and can be cut into bars. This gives it a different texture -- a little bit crispy, and more fluffy.

This is a pretty awesome mac and cheese recipe. It's got tons of flavor, and it uses shell pasta instead of elbow macaroni because shells are the superior shape (I will die on this hill). It's extra saucy, because the saucier the better. It's salty, cheesy, and has a bit of a kick (adjustable levels!) Peak comfort food right here.

While round cheesecakes are impressive when you do get them right, I prefer to hedge my bets by making cheesecake bars. I prefer their taste over regular cheesecake because they have a higher crust to filling ratio, so they're more balanced. And they are much easier to make!

I conquered my fear of salads with this peach and burrata caprese. I made it for my parents’ anniversary dinner, and they loved it. Since it’s peach season, I threw in peaches with the classic tomato and basil caprese salad. I also replaced the traditional mozzarella with burrata, because I think it makes the salad more cohesive. It’s a super simple salad, dressed with just a drizzle of good balsamic vinegar.

Roasted broccoli is simple, healthy, and versatile. It’s a quick recipe, easy to customize, and surprisingly addictive. I made a batch of roasted broccoli a few days ago, and my family snacked on it before dinner until half of it was gone!

Peanut butter cookies are usually a big disappointment for me. Peanut butter cookies tend to bake up very dry because of the way that the peanut butter affects the cookie texture. And that's a huge shame, because peanut butter is so delicious on its own!

Fried rice is one of my favorite meals to make. It’s the perfect clean-out-the-fridge dinner, and it’s quick and so easy to cook. Growing up, my grandparents would make egg fried rice with leftover pork or even ham and frozen mixed vegetables.

When I was young, we used to get takeout from this one place in Chinatown (I don’t know the name, sadly.) I specifically remember this one dish I loved: their stir-fried shrimp and eggs.

Unlike chives, which you’d normally think of as an aromatic, garlic chives are treated like a vegetable and used in stir-fries, dumpling fillings, and more. My favorite way to cook them is very simple, just quickly stir-fried with some scrambled eggs. The chives bring a refreshing, delicious flavor to the dish, and it’s absolutely delicious! It’s also so quick to whip up for dinner on a busy day.

Banana bread is a classic bake, and it definitely got more popular during lockdown! My dad makes an awesome banana bread that I'll always love, but I was looking for a moister banana bread. I combined this banana bread recipe with a recipe for coffee cake (because who doesn't love streusel?) and the combination was stellar!

Creamy, spicy, savory, coconutty…this soup is possibly one of the best things I’ve ever made. My family definitely agrees – whenever I make this, it’s gone in a day! It’s a great comfort food for winter and also great to make in the summer, since I always crave spicy food in the summer. I love this soup so much!

Mooncakes are a symbolic dessert traditionally eaten on the Mid Autumn Festival. They are decorated with elaborate stamped designs and characters on top. Mooncakes are traditionally baked pastries with a rich filling. The pastry layer is akin to a soft cookie, while the filling can be savory or sweet. Traditional fillings include lotus seed paste with salted egg yolk, red bean paste, mixed nutes, and jujube or date paste.