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)
Authentic Taiwanese cold sesame noodles, ready in 10 minutes! 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)
What better way to cool off from the summer heat than to have these soft, pillowy ice cream delivery packages? Upgrade your store-bought (or in my case, homemade) dairy-free ice cream by enveloping it in mochi. Although mochi ice cream… Read More »Vegan Mochi Ice Cream
My 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. No-machine, only requiring 15 minutes of active hand-churning time. Any matcha lover knows that sweet red (azuki) bean paste is an essential side to matcha ice cream.… Read More »Vegan Matcha Red Bean Ice Cream
Egg Custard Buns (Nai Wong Bao / Liu Sha Bao) is 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… Read More »Vegan Egg Custard Buns (奶黄包)