This is a traditional Chinese Cantonese dessert that you might have tried at dim sum places. It tastes a bit like coconut panna cotta with a more solid texture, a bit like pudding + jello, not too sweet and light enough to consume after a big dinner. Ok, it’s hard to describe so just try… Continue reading Split Pea Coconut Pudding (馬豆糕)
This is one of my favorite Korean dishes: it’s spicy and hearty but not too heavy. I’m drooling just thinking about it! Turns out, this isn’t so hard to make – but you do need to be home for a 2-3 hour stretch because it takes at least 2 hours of total cooking time (even… Continue reading Korean Spicy Beef Soup (Yuk Gae Jang 육개장)
I ordered the this soup at a Tex Mex joint in Houston and totally fell in love. Determined to recreate it in my teeny NYC kitchen and think I got pretty close. This is quickly becoming one of my favorites and I will likely be making this a lot, especially if the winter stays this… Continue reading Mexico City Chicken Soup
Finally got around to trying my hand at one of my favorite desserts and was pleasantly surprised by how easy it was! Only thing is the overnight wait time for the gelatin to set, so plan ahead. Otherwise, prep time is only about 10 minutes. Panna Cotta with Balsamic Reduction Serves 4 Ingredients: For Panna Cotta:… Continue reading Panna Cotta with Balsamic Reduction
Eggs are one of the most versatile ingredients in your fridge so I love to have a few handy recipes. This is one of my favorite appetizer dishes at Japanese restaurants. Though skill-wise is probably one of the harder dishes, ingredient-wise it’s pretty simple. With some patience and practice, you too can perfect this dish,… Continue reading Tamagoyaki (Japanese Omelette)
One of my favorite side dishes to order, prepared in my very own kitchen. Two different recipes below – both equally easy! Roasted Brussels Sprouts (on pan) Serves: 1-2 Ingredients: Brussels Sprouts – half pound Bacon – 2 slices, cut into bite size pieces Honey Mustard – 1/2 tbsp Balsamic Vinegar – splash Optional: grated parmesan… Continue reading Roasted Brussels Sprouts
For me, the highlight of a Korean meal is all the little banchan dishes you get at the beginning. So when I cook Korean at home, this is the missing piece of the puzzle. I gave it a half shot at replicating some of these dishes, but honestly this recipe can use some perfecting.… Continue reading Korean Banchan Dishes
While trying to find the best off-the-shelf pasta sauce, I realize that nothing beats a homemade recipe. This recipe takes time but is pretty simple. Make a large batch and freeze the rest, it’s good for pasta and pizza, or wherever your creativity takes you. I got this recipe from my friend Jenn O., who is… Continue reading Homemade Tomato Meat Sauce
Oxtail stew is one of my favorite meat dishes, so I have set out to perfect it. Actually, the meat is such a perfect marble of tendon and fat, and the bones add so much flavor to the sauce, one can hardly mess up. A tip on cooking with wine: the general rule of thumb… Continue reading Oxtail Stew with Red Wine & Tomatoes
I love this dish as an appetizer from Korean restaurants, so I spent a week perfecting the recipe, with varying time and stove setting. Every stove top and cookware is slightly different so I would suggest giving this one a few go until you perfect it for your particular kitchen. Enjoy! A handy tip: use… Continue reading Korean Steamed Egg (Gyeran Jjim 계란찜)
Home Made 