This is a feat for me, as I typically do a fusion of two, rather than three, but hey, there’s a first time for everything! Today is the winter solstice and many Chinese families celebrate 冬至 (dongzhi) by eating dumplings and 团圆 (tangyuan) which is typically a sweet dish made with glutinous rice flour dumplings… Continue reading Pili Tangyuan with Mexican Hot Chocolate Creme Anglaise
Tag: Chinese
Salted Cheese Mousse Tart with Persimmons
We’re in the middle of December and I am still seeing the last shipments of persimmons at our local stores, tucked in between loads of different citrus fruits. (Imagination soaring…) But before I get ahead of myself, I wanted to post my last persimmon recipe so I can leave 2024 without regrets. I’m not sure… Continue reading Salted Cheese Mousse Tart with Persimmons
Leftover Turkey Bao (Peking-Duck Inspired, Super Fast!)
UPDATED: 11/2025 If you’re like me, the real Thanksgiving leftovers aren’t the dark meat… it’s that untouched slab of turkey breast sitting pretty in the fridge. And honestly? That’s perfect. Because turkey breast transforms beautifully when you slice it thin, fry it in its own drippings (or a little gravy or oil), and tuck it… Continue reading Leftover Turkey Bao (Peking-Duck Inspired, Super Fast!)
Tequila Ginger Mules
Ahh, tequila. Just the thought of it transports me to the little town of Tequila in Jalisco, forty five minutes west of Guadalajara, my husband’s hometown. I’ve been to the charming town of Tequila twice; both while pregnant, so the closest I got to trying anything was a whiff of the tastings my husband and… Continue reading Tequila Ginger Mules
Red Bean and Black Sesame Polvoron
Polvoron is a shortbread made primarily with flour, milk and sugar. It originates from Spain, “polvo” being the word for powder or dust. The Philippines and Mexico were both colonies of Spain for hundreds of years, and so, it’s not surprising that this tradition has been integrated into our cuisine. Making polvoron brings me back… Continue reading Red Bean and Black Sesame Polvoron
Clam Pasta with Huang Doujiang
Two thanksgivings ago, deep into the pandemic, we decided to celebrate Thanksgiving at the coast of Washington. Westport was a small town, with friendly locals and not much to do. But the sight of the waves were spectacular, enough to make you feel small (but in a good way) and wildlife was abundant. We saw… Continue reading Clam Pasta with Huang Doujiang
No- Bake Persimmon Bites
Since September, I’ve been dreaming up all the ways I can consume persimmons that aren’t just eating them raw. What sparked me was an episode in The Longest Day in Chang’an where the main character, Zhang Xiaojing just got out of prison and went straight to your corner shop, enjoyed his bowl of Mutton Soup… Continue reading No- Bake Persimmon Bites
Chinese Style Turkey with Hoisin Gravy
I was never a turkey person. Growing up in Manila, I didn’t eat turkey and neither did we celebrate Thanksgiving. When September hits, the official “-ber” months start. The cooler weather settles in and signals everyone to put up Christmas decorations and blast Jose Mari Chan’s classic: “Christmas in our Hearts”. After I moved to… Continue reading Chinese Style Turkey with Hoisin Gravy
Black Sesame Crumb Ube Loaf
Ah, for the love of playdates. My mom’s side of the family lives here in the Seattle area, though admittedly we only periodically get to see one of my cousins and her kids, who are similar in age to mine. Seeing them two weeks in a row is a gift, especially for my children, who… Continue reading Black Sesame Crumb Ube Loaf
Chinese Five Spice Gnocchi with Lap Cheong
Fall is my favorite time of year. Cooler weather, autumn colors, and the aroma of cozy spices surround our home. It also means plenty of squash. While I love squash, my family doesn’t particularly care for them. So when I presented roasted spaghetti squash with kale, pesto and garbanzos to them the other day, they… Continue reading Chinese Five Spice Gnocchi with Lap Cheong
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