Chinese Sausage Steamed Bun

When I was visiting my mother-in-law for Thanksgiving, she made me steamed buns with Chinese sausage. I thought it was a fun play on the hot dog buns that can be found in Chinese bakeries and I was surprised at how tasty the combo is given its simplicity! Here is a remake! This recipe is…

Kinako Sugar Cookies – Quick and Easy Cookie Recipe

Kinako is roasted soybean flour. It is very nutty and I would say tastes close to peanut butter. Kinako is most commonly used to dust and flavor mochi so it doesn’t stick, but you can also find it used in other Asian desserts, specifically Japanese, and snacks (like ice cream!). You can find Kinako at…

Candied Pomelo Scones

I have been enjoying making different kinds of citrus peels. It a refreshing light and sweet snack AND it preserves the peels for several months. I posted the basic recipe for Candied Orange Peels, which I have been using for them. For this recipe, I am using candied pomelo peels I’ve made with the above…

Rustic Sourdough Pita Crisps

These layered sourdough crackers reminds me a lot of Pita, hence, instead of just calling them Rustic Sourdough Crackers, I thought it was more fitting to go with Rustic Sourdough Pita Crisps. I love making these since they are so easy and quick to make. Two of my favorite ways to eat them: with hummus,…

Easy White Kimchi

Vegan. Gluten-Free. Keto. Low Carb. Healthy Gut Bacteria (Probiotics). You may have seen my Easy Classic Kimchi recipe that I posted back in April. It is one of the very first recipe I posted and I am happy to end the year with the non-spicy version of it: White Kimchi. This post is short and…

Honeycomb Peanut Brittle

I love peanut brittles but they have always a bit to much candy and a bit too hard for my liking. This variation leverages the light, airy, and crunchy honeycomb candy base for peanut brittles making it a delight to bite into. The honeycomb melts in your mouth and is full of honey and toffee…

Quick and Easy Sourdough Crisps with just Sourdough Discard and Spices

These Sourdough Discard Crisps are made with JUST sourdough discard, seasoning, and spices. It is the best way to use up your sourdough discard and easily and quickly transform into something delicious. The one thing that bothers me about making sourdough discard crackers is that I have to use extra flour. And personally, with a…

Mexican Hot Chocolate & Walnut Cantuccini

Cantuccini is an Italian twice-baked cookie aka biscotti that is traditionally made with no fat. They are harder than most biscotti and are made to be eaten dunked in hot coffee, tea or wine. Because of their hardness and dryness, they are shelf-stable and are perfect for gifting. Hot Chocolate is a beverage that originated…

Chili Oil Sourdough Focaccia

You may have seen my Easy Overnight Sourdough Focaccia recipe. It is an 85% hydration focaccia and it makes the softest, chewy focaccia. This Chili Oil version leverages the same process, replacing the olive oil used with Chinese Chili Oil, giving the focaccia a smokiness and firey heat. The spiciness of the focaccia is really…

Candied Orange Peels

These candied orange peels are super easy to make and requires only 3 ingredients: orange peels, sugar and water. Its a great way to reduce kitchen waste waste and as a bonus, you get some orange simple syrup to use for your teas and coffee. Enjoy these candied orange peels as as a post meal…

Szechuan Peppercorn and Chili Scallion Pancake (Pajeon)

This Sourdough Sezhuan Peppercorn and Chili Scallion Pancake is a derivative of the Korean scallion pancake: pajeon. It is chewy and savory and much softer than the Chinese-style scallion pancake. If you have tried and liked my Sourdough Discard Pajeon (Korean Scallion Pancake), Sourdough Discard Kimchi-Jeon: Kimchi Pancakes or Sourdough Haemul Pajeon: Seafood Scallion Pancake and you…

Adzuki Red Bean Mochi Bar

I love adzuki beans as an ingredient in sweets and pastries and grew up eating a lot of it. Nutty, sweet and complex– it reminds me fondly of chocolate. I’ve also had a lot of mochi, in its many forms, growing up. Most often I’ve had the shelf-stable boxed version at the asian grocers, which…

Black Sesame Banana Bread

I bought some organic bananas two weeks ago and completely forgot about them in the pantry! Next thing you know, they were ultra ripe and brown. A gift in disguise since that makes it purrrfect for banana bread. This Black Sesame Banana Bread is a nutty twist on the classic banana bread. It is inspired…

Sourdough Ube Crumble Sweet Rolls

These Sourdough Ube Sweet Rolls are soft, nutty and sweet. The ube halaya filling keeps the dough soft and tender and the cookie crumble on top adds a textural contrast. It is super easy to make and best part? You mix the dough the night before and you’ll have soft rolls ready in the morning!…

Adzuki Red Bean Rugelach

This Jewish-Asian cookie pays homage to the crispy, buttery and sweet Jewish pastry: the rugelach and the widely popular Asian dessert filling: adzuki red bean paste. The pastry dough and red bean paste are rolled together and tossed in turbinado sugar and baked, creating a cookie that is nutty, sweet, buttery and crispy. The Idea…

Sourdough Discard Pork Sung & Furikake Crisps

Pork Sung and Furikake (specifically nori furikake) are two of my favorite rice toppings. Have you tried them? Pork Sung, also known as “pork floss”, is dried, crispy finely shredded pork. It’s salty, savory and slightly sweet. You can often find them in bread at Chinese bakeries. They look like this. Furikake is a seaweed…

Sourdough Discard Raisin Biscuit Crackers

The excess of raisins in the apartment led me thinking about about raisin biscuits, also known as sultanas, a buttery fruit cracker snack from my childhood. It closely resembles pie crust with raisins sandwiched between and rolled in sugar. Crawford’s is the well known brand, and I can’t recall if that was the brand I…

Quick & Easy Microwave Honey Sesame Mochi

This sweet, nutty and chewy Honey Sesame Mochi is inspired by the sesame brittles I’ve eaten so much in my childhood. It requires just 4 simple ingredients and comes together under 5 minutes! All you need is a microwave safe bowl, glutinous rice flour, water, honey, sesame seeds and a microwave. If you have tried…

Sweet & Spicy Turmeric Pickled Onions

Last week, I dined at Thomas Keller’s Ad Hoc. The first course was a simple arugula and cabbage salad. The salad has some cucumbers, watermelon radish and… yellow pickled onions! I love the brightness and pop of color the onions added to the salad so that evening when I got home, I made my version….

Orange Marmalade & Almond Bostock

Making bostock is one of my favorite ways to transform stale enriched bread into a sweet treat. It is like a cross between toast and almond croissant and is super easy to make. I posted the Black Sesame Bostock recipe a few weeks ago, which is a yummy milky, sweet and nutty treat. It hits…

Soft & Toasty Scallion Rotilla (Flatbread)

Inspired by scallion pancakes and a cross between a tortilla and chapati/roti. I nickname this, “Rotilla“. Toasted on the outside but soft and layered, this flatbread is meant to be teared and eaten, roti style, rather than in a wrap. Instead of being made with whole wheat flour typical of most rotis, they are made…

Sourdough Discard Spinach Tortillas

Best way to eat veggies? Sneak them into carbs! Now you can get double your dose of veggies in one meal. Or if you decide to skip the veggies, you don’t have to feel bad because well, you actually didn’t skip it ?. These Spinach Tortillas are made using sourdough discard and fresh spinach. To…

Road to Hana Banana Bread

By now everyone has probably made banana bread, right? I mean, what else have you been doing during covid? I’ve been making banana bread from scratch for years and dabbled with many different variations (vegan, gluten free, oil free… you name it– the absolute worse ones I made are those I made with coconut flour…

Flakey Sourdough Discard Biscuits

I never liked biscuits growing up. They were this white, bland, dry, gummy and sad looking thing that came with breakfast meals. A few years ago, I drove across the country and tried some better biscuits at a cafe called Happy Gillis in Kansas City and Lucile’s Creole Café in Denver, and enjoyed them for…

Quick & Easy Microwave Mochi

Satisfy your sweet tooth in minutes with this Quick & Easy Microwave Mochi recipe! The mochi is ready in about 5 minutes– from raw ingredients to a soft chewy treat that you can pop in your moth. My favorite way to eat mochi is rather simple: mochi dough cut into bite size cubes and dusted…

Sourdough Discard Jian Bing: Scallion Egg Crepe Roll

I’m fan of savory pancakes and crepes, favoring them over their sweet counterparts. Why they are not more popular over here in the US, I’ll never know. I mean, bacon cheddar & chive pancakes? #signmeup! Jian Bing is a popular Taiwanese street breakfast food. It comes with a wide range of filling– pork floss, fan…

Black Sesame Paste

Black sesame paste is a very common ingredient in Asian sweets and pastries. It is often used as a filling and to the sweets it adds sweetness and an awesome nuttiness. It is very easy to make and takes less than 15 minutes. Here are some examples of recipes that uses black sesame paste for…

Sourdough Discard Kimchi-Jeon: Kimchi Pancakes

Pajeon is a must get appetizer for me at Korean restaurants. My favorite is haemul panjeon or seafood pancake. These day, where I spend 95% of my time on my ass, having protein as an appetizer is just #toomuch, so the simpler sibling, kimchi-panjeon, is what I now opt for. This kimchi-jeon is made using…

Brown Sugar Boba Milk Tea Mochi Bars

Check out the remake: 2 Layer Brown Sugar Boba Milk Tea Mochi Bars! These tea infused brown sugar boba mochi bars are milky, sweet, chewy and fun– they’re easy to make and are sure to delight. They are gluten free and by swapping out the milk for milk alternative, you can make them vegan! The…