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
Tag: Fusion
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
Chinese White Mulled Wine
We are currently spending time with my husband’s family for the holidays and it’s significantly colder in Boulder than it is in Seattle. Our original plan to travel with empty carry on luggages so we can transport the presents back, are out the window, as our snow gear has taken up space, but I made… Continue reading Chinese White Mulled Wine
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
Ube Coco- nog Cocktail
Christmas was my favorite holiday growing up. As a kid, I got my hands dirty making rum balls for my mom’s friends, assisted wrapping the presents and helped trim the tree. When my grandma got older and no one was longer interested in the rigor of the rituals, I started orchestrating the festivities myself. Inevitably,… Continue reading Ube Coco- nog Cocktail
Pili Tangyuan with Mexican Hot Chocolate Creme Anglaise
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
Arrachera Tacos with Asian Salsa
I’ve been making this type of sauce one way or another to go with our grilled dishes for years. Sometimes I put pineapple, other times, I use a different chili; I never had a “standard recipe”. But for the arrachera, I wanted to make a sauce that compliments the Mexican seasonings, while still staying true… Continue reading Arrachera Tacos with Asian Salsa
Strawberries and Cream or Matcha Polvoron
This isn’t the first polvoron recipe on this blog. But it’s a week until Christmas and I needed to make more presents for our Girl Scout troop, plus I couldn’t turn down an opportunity to make holiday- colored polvoron. I had my youngest help me with these, and she was eager to help with the… Continue reading Strawberries and Cream or Matcha Polvoron
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!)
Hey It's Jen Lou 