Home-style Scallion Pancakes (蔥油餅), just like how you would find them at restaurants and homes in Taipei, Taiwan. Crispy, flaky, and chewy at the same time — a perfect balance. Scallion Pancakes: there seems to be a million ways to… Read More »Taiwanese Scallion Pancakes (台式蔥油餅)
Incredibly meaty, store-quality plant-based hamburger patties made with a few simple ingredients. Served alone with sauce as with classic Japanese Hamburger Steak (Hambagu ハンバーグ). Equally delicious between hamburger buns as well. Why opt for processed store-bought vegan burger patties when… Read More »Vegan Hamburger Steak (Hambagu)
Chilled noodles tossed in a tangy, nutty sesame sauce. Cool and refreshing, perfect on a hot summer’s day. Cold Noodles (Liang Mian 涼麵) is a traditional Taiwanese dish that consists of chilled noodles tossed in a tangy, nutty sesame sauce.… Read More »Taiwanese Cold Noodles (涼麵)
My interpretation of the traditionally vegan Thai dessert: mango sticky rice. Simplified as much as possible! Perfect for a hot, lazy summer’s day. I love this dessert because it’s such an ingenious use of simple ingredients and techniques. The sticky… Read More »Mango Sticky Rice (Vegan)
Dairy-free ice cream enveloped in soft, pillowy mochi. Although mochi ice cream is a ubiquitous item in grocery stores, I found that vegan mochi ice cream is relatively rare. But that’s okay, because we can make them at home! They… Read More »Vegan Mochi Ice Cream
A simplified, plant-based take on the Taiwanese classic: Sweet & Sour Pork (糖醋里肌). Made vegan with crispy baked tofu and sweet, juicy lychee. The dish is typically made with the addition of pineapple (if any fruit is added), but I… Read More »Sweet & Sour Lychee Tofu
A vegan version of the Malaysian national dish, Nasi Lemak. Fragrant coconut rice, spicy & briny sambal, roasted peanuts, and fresh cucumbers come together to create a flavor explosion. Nasi Lemak (“creamy rice”) is traditionally served and/or cooked with anchovies,… Read More »Vegan Nasi Lemak
What keeps me up at night… making a vegan version of Tomato Egg Stir-Fry (番茄炒蛋) that does the original dish justice. Tomato Egg Stir-Fry is the quintessential Taiwanese comfort food. As a Taiwanese boy, I practically grew up eating this… Read More »Vegan Tomato Egg Stir-Fry (番茄炒蛋)
Creamy, decadent vegan matcha ice cream flecked with bits of sweetened red bean. Any matcha lover knows that sweet red (azuki) bean paste is an essential side to matcha ice cream. But what if the red bean was mixed in… Read More »Vegan Matcha Red Bean Ice Cream
Egg Custard Buns are a popular Cantonese dim sum marked by ultra-smooth, soft bun with luscious, creamy salted egg yolk filling. Turns out, butternut squash is an excellent substitute for egg yolks, making these vegan-friendly and taste just as good!… Read More »Vegan Egg Custard Buns (奶黄包)