Bright. Cooling. Botanical. This Lemongrass Sage Green Tea Sparkler is a multi-sensory throwback and a globally inspired refreshment all in one. It brings together Chinese green tea, Filipino lemongrass (tanglad), and Western sage; creating a drink that’s aromatic, lightly sweet, and just the right amount of fizzy. The idea for this sparkler came from two… Continue reading Lemongrass Sage Green Tea Sparkler
Author: Jen Lou
Jen Lou is currently absorbed in blogging about her discoveries in her multicultural kitchen; she finds her day job as an Accountant. She dreams to be able to work with her favorite cookbook authors to create tasty works of art. In her spare time, she also enjoys crafting and spending time outdoors. She resides in the Pacific Northwest with her husband and two children.
Double Adobo Sopes
Yield: 8 sopesPrep Time: 15 minutesCook Time: 45 minutesTotal Time: 1 hour Crispy, golden masa sopes topped with refried beans, tender shredded Filipino adobo, and a drizzle of smoky Mexican adobo salsa—this recipe brings a flavorful double adobo twist to your table. It’s a playful cross-cultural fusion where two distinct uses of “adobo” come together… Continue reading Double Adobo Sopes
Double Mochiko Chicken and Wheel Cakes served with Fiery Honey
A playful, double-mochiko fusion dish that brings Taiwanese-style wheel cakes and Southern fried chicken & waffles into one bite-sized handheld delight. Sweet red bean cakes meet crispy, mochiko-battered chicken—tied together with a drizzle of hot honey. Born from a sweet discovery of wheel cakes while in Vancouver and reinvented in your kitchen. 🍽 Why You’ll… Continue reading Double Mochiko Chicken and Wheel Cakes served with Fiery Honey
Saturday Night 18-Hour Ramen (Using Your Crock Pot!)
🍜If you’ve ever wanted to make an extra cozy, deeply savory ramen that simmers all night and rewards your weekend with bowlfuls of comfort—this one’s for you. A brothy love letter to slow food: made Friday night, devoured Saturday. No fancy ramen equipment here—just your trusty crock pot and a bit of patience. ✨ Why… Continue reading Saturday Night 18-Hour Ramen (Using Your Crock Pot!)
Hojicha Yuzu Palmers
🫖✨An East-meets-West take on the classic Arnold Palmer We’re still deep in our series exploring Japanese flavors, and today’s recipe is a refreshing twist on one of my favorite drinks: the Arnold Palmer. If you’ve been following along, you might remember my Cozy Arnold Palmer—a cold-weather version of the iconic iced tea and calamansi combo… Continue reading Hojicha Yuzu Palmers
Vegan Curry Musubis
🌱✨ Savory, handheld, and perfect for sharing! Picnics are kind of my thing—especially when they involve rice balls in all shapes and forms. For the past few years, I’ve been making an ever-rotating assortment inspired by this hanami-style picnic spread from Constellation Inspiration. These Vegan Curry Musubis are one of my go-tos: easy to prepare… Continue reading Vegan Curry Musubis
Crunchy Taiyaki Sammies
A fish-shaped breakfast that’s big on flavor and fun. We’re keeping the Japanese food adventure going—and this time, we’re taking it to the breakfast table. Taiyaki might traditionally be filled with red bean paste, but today, we’re flipping the script: meet the Crunchy Taiyaki Sammies, stuffed with crispy bacon, melty cheddar, and a sunny-side-up egg.… Continue reading Crunchy Taiyaki Sammies
Yuzu Saketini
A citrusy, color-changing cocktail for when science meets celebration We’re diving into Japanese flavors this week, and what better way to kick things off than with a little kitchen magic? My sister-in-law, who adores all things Japanese (and Korean!), came up for a visit recently. Since it was also her birthday, we threw her a… Continue reading Yuzu Saketini
Coconut Panna Cotta with Honeyed Peach Gum
Creamy, refreshing, and just the right amount of fancy—this coconut panna cotta is a beautiful fusion of flavors and textures. Perfect for make-ahead entertaining or an elegant treat to share with family. ✨ Why You’ll Love This Recipe 🥥 Ingredient Spotlight Peach Gum (桃胶) Peach gum is a natural resin from wild peach trees, often… Continue reading Coconut Panna Cotta with Honeyed Peach Gum
Calamansi Bars with Sesame Crust
Ah, Calamansi. The “lemon of the Philippines.” These small, green, sour-turned-sweet citrus gems are a staple in Filipino cuisine. Also known as Calamondin, they thrive in the heat of the tropics, but surprisingly, both my aunt and my folks have managed to grow them in California. As for me? I have a tall, skinny bush… Continue reading Calamansi Bars with Sesame Crust
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