Plant-based milk bread buns that are tender with a tight but soft crumb and hints of buttery sweetness. Perfect for burgers and sandwiches, as well as a stand-alone snack. The milk bread I’m showing today does not utilize the Chinese-style… Read More »Vegan Milk Bread Buns
A popular Taiwanese street-style scallion pancake that is ultra crispy and fall-apart flaky. As opposed to the ubiquitous 蔥油餅 (Cong You Bing), these are known as 蔥抓餅 (Cong Zhua Bing), which conveys how easily you can pull apart its layers.… Read More »Flaky Scallion Pancakes (蔥抓餅)
Thick and glossy sweet red bean soup (紅豆湯) with soft, chewy tang yuan (湯圓). A heavenly pairing! One of my favorite traditional desserts. Sweet red bean soup is a ubiquitous one amongst East Asian cuisine – you’ll find the dessert… Read More »Sweet Red Bean Soup (with Tang Yuan)
A slight twist on Shanghai Scallion Oil Noodles (葱油拌面): these noodles are tossed in dark soy sauce and shallot-infused oil, and paired with tender fried tofu. Simple & humble yet packed full of flavor. The beauty of this dish is… Read More »Shallot Oil Noodles
An oxymoron-sounding name, but a real Taiwanese classic: Frozen Baked Sweet Potatoes. These are baked to caramel-sweet perfection, then frozen to achieve an almost popsicle-like texture. Sweet potatoes are a staple in Taiwanese cuisine: they are second to rice as… Read More »Frozen Baked Sweet Potato (冰烤地瓜)
Vegan konjac “steak” that is meaty and chewy similar to a fatty cut of beef. Seared and glazed with a savory, umami sauce. Konjac (Konnyaku) is a type of Japanese yam cake that is typically eaten in hot pots and… Read More »Vegan Konjac Steak