Orange Chorizo Meatballs is a dish that brings together bold and contrasting flavors—the deep, spiced savoriness of chorizo, balanced by the subtle sweetness and bright acidity of orange. The fruit’s tang cuts through the richness of the meat, while the silky sauce clings just enough to each meatball, creating a tantalizing visual and an even… Continue reading Orange Chorizo Meatballs
Category: Entree
Giniling Fàntuán (饭团)
We love our rice. This fact is even more obvious after deliberating at COSTCO with my oldest daughter as to how many sacks of rice we should get. I said one will be enough, but she said, two because “we eat a lot of rice”, inviting chuckles from a nearby couple who overheard us and… Continue reading Giniling Fàntuán (饭团)
Xi’an Lamb Shepherd’s Pie
The first time I made a Shepherd’s Pie, it was just after my oldest daughter turned one. We hosted a party, had a ton of wonderful Carribean food, and ended up with two bags of Yuca Fries that I ended up stashing in the freezer. Those fries ended up mashed and topped my Shepherd’s Pie.… Continue reading Xi’an Lamb Shepherd’s Pie
Pepita Tang Yuan with Honey and Jasmine Tea
Tangyuan holds a dear place in my heart because I am always able to fuse it with both Mexican and Filipino elements. Even more so this year, as I noticed that both my kids started to really appreciate tangyuan, whether or not they are store bought! A little bit of a backstory: every year, it… Continue reading Pepita Tang Yuan with Honey and Jasmine Tea
Mole Pasta with Chipotle Cream Sauce
This has been one of the toughest recipes I’ve ever worked with. For six weeks, my family had to eat batches of this pasta until I was satisfied with the look on their faces. The reality of recipe development is that we have more days of trial and error versus days that we get it… Continue reading Mole Pasta with Chipotle Cream Sauce
Instant Whole Wheat Mo (Made with Sourdough Discard!)
Ever since I’ve made Kristina Cho’s Mó (from her cookbook Mooncakes and Milk Bread), we have been addicted. I usually double up the recipe and make a large batch every week or so and freeze them, so we could have them for breakfast. But making them requires careful planning around my routine. I have to… Continue reading Instant Whole Wheat Mo (Made with Sourdough Discard!)
Sinigang Salmon Dumplings
The temperatures have dropped in Seattle for a week now, and I’ve been living in my full length down coat. I look ridiculous and frumpy, but at this point, I care more about my comfort than style. It’s hard to imagine that Spring Festival is arriving soon with the weather we’re having. So today, I… Continue reading Sinigang Salmon Dumplings
Longganisa Chao Fan
I make your very basic Chao Fan (Fried Rice) at least once a week. It’s easy, balanced and only requires one pan to cook everything in it. The kids always look forward to it, and so do I. But growing up, longsilog along with bangsilog, dangsilog and tok-si-log were my breakfasts of choice. The components… Continue reading Longganisa Chao Fan
Char Siu Tamales Oaxaquenos
Belated 3 Kings Post! In years past, I’ve always made a Rosca de Reyes (funny story: In Mexico, COSTCO sells this traditional sweet bread for much cheaper than other places, so scalpers have hoarded them, eventually reselling them for profit. Many of them ended up with a ton of inventory that, of course, could not… Continue reading Char Siu Tamales Oaxaquenos
Buñuelos with Chestnut Sauce
Buñuelos is a classic Mexican holiday treat, I couldn’t resist making them for Christmas Eve! Another bonus is that you need minimal equipment and can make (at least, the donuts, which is a treat in itself) with ingredients you likely have in your pantry. Since we were in Colorado using my in-laws’ kitchen, I wanted… Continue reading Buñuelos with Chestnut Sauce
Hey It's Jen Lou 