This recipe uses the Pan de Muerto bread base we’ve been making for years. It’s a solid recipe, and we started making them because when my youngest was little, she had an egg allergy. Instead of skipping any kind of tradition because of her allergies, we decided to start making egg- free baked goods at… Continue reading Mexican Orange Chocolate Pull- Apart Buns
Tag: Fusion
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
No Waste Turkey Noodle Soup
“物尽其用” (make full use of everything) is something I grew up hearing in Chinese households. And truly, nothing embodies that philosophy better than this No Waste Turkey Noodle Soup. Roast turkey is a dish ever present on our Thanksgiving table, a symbol of a life made in the US. Though the traditional turkey has never… Continue reading No Waste Turkey Noodle Soup
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
Pandan Mochi Pancakes with Coconut Syrup
Several months ago, we used up the last of our Ube Mochi Pancake Mix from Trader Joe’s. My husband, who was a fan of all things mochi, was so disappointed to hear that Trader Joe’s stopped carrying it (at least for now). None of the other pancakes I’ve made for our weekend “special breakfasts” did… Continue reading Pandan Mochi Pancakes with Coconut Syrup
Adobo Sliders with Banana BBQ Sauce
Happy Filipino Heritage month! To celebrate, I present to you: Adobo Sliders with Banana BBQ Sauce Adobo is one of the Philippines’ most recognized dishes, besides pancit (Filipino noodles) and lumpia (egg rolls). Every family has their own recipe for adobo, but the basic ingredients are: garlic, vinegar and soy sauce. I’ve uplifted our family… Continue reading Adobo Sliders with Banana BBQ Sauce
Cozy Arnold Palmer
If you can’t quite choose between a sweet tea and a lemonade, an Arnold Palmer is for you. This fun summertime drink is usually served over ice and is a great beverage accompaniment to your bbq menu. But we’re mid-way through autumn, and the weather is only about to get colder. Along with low temperatures,… Continue reading Cozy Arnold Palmer
Hey It's Jen Lou 