Longganisa is a type of Filipino sausage distinct for its sweet and garlicky flavors. It’s a very popular breakfast food in the Philippines, but can be enjoy any time of the day.  I grew up eating what we’d call ‘Longsilong’ which was basically Longganisa (for the ‘long’), garlic fried rice or ‘sinangag’ (for ‘si’), and an egg (itlog, for ‘log’). It’s very popular and is easily one of my favorite comfort foods.  LONGGANISA OR FILIPINO SAUSAGES Longganisa is usually made of pork and seasoned with different spices. Different regions in the Philippines have different takes on longgan ..read more

There are days when I crave thick chewy udon noodles and rich, thick sauce so this Easy Saucy Udon Noodles recipe was born. The udon noodles are cooked in this thick, flavorful sauce packed with vegetables and protein of your choice. The sauce is inspired by thick Chinese birthday noodle sauces we make at home and is thickened with some corn starch for more body to better coat the noodles. INGREDIENTS YOU’LL NEED UDON 2 servings frozen sanuki udon SAUCE 1.5 cup room temperature water 1 tbsp dark soy sauce 3 tbsp soy sauce 1 tbsp vegetarian ..read more

Different flavors and textures make this Miso Orzo with Gochujang Chickpeas and Teriyaki Mushrooms a really satisfying meal. You get a hearty umami-packed miso orzo paired with sweet and spicy chickpeas plus savory oyster mushrooms that also gives this recipe an extra bite and meaty texture. This recipe is easy to put together and requires 1 pan (or pot) plus an oven or air fryer to cook the chickpeas! 3 COMPONENTS TO THIS DISH Miso orzo – so simple but with a kick of umami and hint of acidity from a squeeze of lemon juice! Gochujang chickpeas – sweet and spicy with a slight crunch! Teriyaki ..read more

If Chinese Hot and Sour Soup and Mapo Tofu had a baby, this Spicy Silken Tofu would be it. The sauce is a delicate balance of savory, spicy, a bit of acidity, and a hint of sweetness. You can enjoy this as a saucy tofu dish and serve it over a bowl of rice. THIS SPICY SILKEN TOFU IS Easy to make – you’ll only need 1 pot! Great with rice for a hearty meal A good use of silken tofu and mushrooms – you get many different textures! Really flavorful and satisfying INGREDIENTS YOU’LL NEED TO MAKE THIS SPICY SILKEN TOFU MUSHROOMS 5 small dried shiitake mushrooms rehydrated (you can als ..read more

A versatile Korean Dipping Sauce that’s perfect with anything and everything – steamed dumplings, savory pancakes, pan-fried mandu, air-fried tofu, noodles, rice, and more! This is my take on the delicious sipping sauces they’d serve at Korean restaurants to pair with certain dishes. This recipe is of course easy to customize depending on your preference. Feel free to add more or less of everything to achieve the perfect balance for your taste.  THIS DIPPING SAUCE IS GREAT WITH: Steamed dumplings or Korean mandu Pajeon or Korean green onion pancakes Yachaejeon or Korean vegetable panca ..read more

This is a homestyle braised beancurd skin with mushrooms recipe in a flavorful sauce perfect paired with a bowl of steamed rice. The beancurd rolls or skin are cooked down with a mix of shiitake, shimeji, and wood ear mushrooms with carrots, garlic, and ginger.  THIS BRAISED BEANCURD SKIN WITH MUSHROOMS RECIPE IS: Packed with earthy flavors and different textures Easy to prepare with a few key ingredients Great for batch cooking and meal prep Perfect with a bowl of steamed rice WHAT IS BEANCURD SKIN? Beancurd skin is made of soy beans – it’s from the process of boiling soy milk where ..read more

These Miso Garlic King Oyster Mushrooms are inspired by the grilled king oyster mushrooms at Taiwanese night markets. I sliced the mushrooms into 2-inch thick pieces that made the mushrooms pieces appear like scallops. I then seared these to release excess moisture before cooking down the mushroom “scallop” pieces in an umami sweet-savory sauce with white miso paste, sake, mirin, soy sauce, and sugar. I then finished the mushrooms with vegan butter and garlic. Topped these with furikake and chives then served it over rice. KING OYSTER MUSHROOM “SCALLOPS” I sliced the mushrooms into 2-inch t ..read more

This Spicy Hoisin Ginger Tofu served over rice is packed with spicy, savory flavors from the sauce and the earthy aroma from ginger. The tofu has a meaty texture from using a mix of shredded and crumbled tofu, that were cooked until chewier and “meatier” in consistency before being cooked down with the aromatics and tasty sauce. WHAT KIND OF TOFU IS BEST TO USE?  For this recipe, using extra firm or super firm tofu is the key. For my Filipino friends, tokwa or extra firm tofu is a must! Firm might work too but can easily crumble. Silken or soft tofu will most definitely not work since i ..read more

This Chinese Hot Pot Sauce is an integral part of the hot pot experience. A lot of Chinese hot pot or shabu-shabu places offer sauce stations where you can prepare your own dipping sauce. HOT POT OR SHABU-SHABU SAUCE My easy homemade sauce is a rich mix of Chinese sesame paste, Chinese black vinegar, soy sauce, veg oyster sauce, sugar, chili oil, garlic, green onions, and a few other ingredients that make this sauce incredibly fragrant and tasty. Dipping pieces of cooked vegetables or tofu into this sauce is makes it so addicting. Check out my other post on Chinese Hot Pot at home! INGREDIENT ..read more

Chinese hot pot or Shabu-Shabu is one of my favorite meals not only because it’s warm, comforting, and really easy to put together but it’s also great to share with a big group of friends or family. This one is of course a vegan hot pot for one since I like to make small batches to enjoy myself from time to time. You can easily scale this by preparing more of the soup base and ingredients to cook, so it’s totally up to you! HOT POT SAUCE The sauce is also an integral part of hot pot. A lot of Chinese hot pot or shabu-shabu places offer sauce stations where you can prepare your own dipping sau ..read more