Chia seeds are a hit-or-miss at my house. I have one kiddo who absolutely adores chia pudding and those chia squeeze pouches. I also have another child who despises them. Either way, we continue to keep them around because I accidentally ordered them in bulk and now we have too much. Just kidding. Well despite… Continue reading Suan Mei Tang (酸梅汤) Chia Fresca
Tag: recipes
Taiwanese Pineapple Cakes (凤梨酥) with 2-Ingredient Pineapple Jam
I’ve been making Taiwanese Pineapple Cakes (凤梨酥) for a few years now, and everytime I make it, my family is the first to gobble them up. This year, I decided to package them up nicely to give away to family and friends, so I picked up a pineapple shaped mooncake press and some cellophane bags… Continue reading Taiwanese Pineapple Cakes (凤梨酥) with 2-Ingredient Pineapple Jam
Longganisa Breakfast Sandwiches in 馍 (Mó)
If you’ve seen my post Longganisa Chao Fan, you would probably be familiar with my fascination with Foxy Folksy’s Longganisa recipe. In one of my shorts, you’ll see that this is a staple meal prep item I have in my freezer. I typically make two shapes: the log- shaped ones for my Chao Fan (or… Continue reading Longganisa Breakfast Sandwiches in 馍 (Mó)
Egg Salad on 馍 (Mó) with Chili Crisp
My sister- in- law introduced us to this dish for breakfast on our recent trip to Colorado. While egg salad initially reminds me of Easter, I quickly became a convert after a generous helping of chili crisp (which a friend of hers makes from scratch). It was so good, I was convinced that I had… Continue reading Egg Salad on 馍 (Mó) with Chili Crisp
Vegan Mollete on Whole Wheat 馍 (Mó)
This is an ode to my mother-in-law’s beans. I learned how to make this just before my husband and I got married, and have been making it ever since. They’re simple and delicious, and they are freezer friendly! So don’t shy away from putting the entire bag of beans in that crockpot! These vegan molletes… Continue reading Vegan Mollete on Whole Wheat 馍 (Mó)
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
Fortune Cookies, Four (Five) Flavors
Chinese New Year is coming early this year! To kick off celebrations, I decided to make fortune cookies, but with a Filipino (Ube and Pandan) and Mexican (Cacao and Churro) twist. Ironically, the origins of fortune cookies are blurry at best, and riddled with politics. Since my blog is about food and not about politics,… Continue reading Fortune Cookies, Four (Five) Flavors
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
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