I grew up on this comfort soup so I’m happy to recreate this recipe after my cousin Carol reminded me of it. For whatever reason, this Ukrainian soup was wildly popular in Hong Kong, so my recipe is likely not the traditional way to make the soup but it is delicious nonetheless. Borscht Soup (羅… Continue reading Borscht Soup (羅 宋 湯)
This is my favorite winter comfort food growing up, but I love to eat it year around. This recipe is a cheat version that anyone can make in their rice cooker. I like to serve this with a side of chinese veggies. Chicken and Mushroom Clay Pot Rice (in rice cooker) Serves 1-2 Ingredients: Rice… Continue reading Chicken Mushroom Clay Pot Rice
Noodle soup is such a comfort food. This is a quick DIY version that comes pretty close to the restaurant version (and healthier!). You can play around with the ingredients as you wish. Also, I have tried many different brands of these items and are very specific with what I think is best! Hong Kong… Continue reading Hong Kong Style Fish Ball Noodle Soup (魚蛋麵)
This is so easy it barely counts as a recipe, but I like it so much I want to include it anyway. The only trick here is to boil the tea bags instead of letting it steep, extracting much more flavor so that the condensed milk doesn’t overpower it. Milk Tea single serving Ingredients: Lipton… Continue reading Milk Tea
After many years of resistance, I am finally warming up to using the oven, all for this dish that my friend Paula introduced me to. It’s a great dinner protein, but also a great snack if you cut up the chicken into bite size pieces. I love pairing this dish with a side of apple… Continue reading Oven Roasted Chicken Shawarma
Home Made 