Smashed cucumbers tossed in a fragrant, tangy garlic chili oil dressing. Refreshingly crunchy, spicy yet cooling — the perfect hot day dish as summer nears. A classic method in many regions of China and Taiwan alike. Each vendor, each household seems to do it a little differently — this is my take. I love how the cucumbers take on a completely different texture once they’re smashed; all those craggy bits and crevices are perfect for soaking up that incredible sauce.  Pin Print Smashed Cucumbers (拍黃瓜) 5 from 4 votes Recipe by George L. Course: SidesCuisine: Chinese, TaiwaneseDifficulty ..read more

A Korean-inspired vegan fried chicken sandwich: crispy, flavorful fried oyster mushrooms, spicy gochujang mayo, tangy radish kimchi all sandwiched between soft buttered buns. Fried chicken sandwiches will always have a special place in my heart — it has always been one of my go-to comfort foods. It’s one of those sandwiches that you bite into and suddenly lose the ability to speak. Simple, but just so incredible! For this recipe, I also love to use homemade seitan in place of oyster mushrooms. To prepare, I like to make incisions with a knife and pull the portions apart with my hands to achi ..read more

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 Tangzhong (湯種) method, and instead utilizes a lesser-known method known as Yudane (ゆだね). It involves scalding the flour with boiling water instead of making a roux to achieve softness/springiness. As in both Yudane and Tangzhong, you are essentially pre-cooking a portion of the flour, thereby increasing water-holding capacity and partially inhibiting gluten ..read more

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. These are the kinds of pancakes you’ll find sold by old ladies at street vendors that are tucked behind busy streets, in the alleyways. They are always warm, made fresh to order; sometimes it even takes an hour of wait. But after one bite, it becomes clear why the line always extends around the block. STEP BY STEP GUIDE #1: Start with the Dough. The dough ..read more

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 (紅豆湯) is a ubiquitous one amongst East Asian cuisine – you’ll find the dessert enjoyed in China, Korea, Taiwan, and Japan alike. Growing up in Taiwan, I’ve certainly had my fair share of red bean soup. To me, the perfect bowl is thick and sweet; each red bean is intact and distinct, but falls apart in your mouth like puree. Pin Print Sweet Red Bean Soup (with Tang Yuan) 5 from 2 votes Recipe by George L. Course: DessertCuisine: Taiwane ..read more

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 that it only really requires one pan from start to finish: you use the same pan to fry the shallots, then the tofu, and finally the sauce and noodles. It’s the perfect lunch for when you are extremely busy but also feel like treating yourself a little. The fragrance and aroma of shallots is infused into every element of the dish — truly a chance to shine for the h ..read more

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 the starch of choice. In Taiwan, these are so commonplace you’ll find them packaged in 7-Eleven. And oddly enough, it’s some of the best sweet potatoes you’ve ever had. As a bonus, frozen baked sweet potatoes like this is known to contain less calories, as well as a number of health benefits. The freezing process creates an abundanc ..read more

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 stews — you might be familiar with its elongated brother, shirataki (“miracle”) noodles. Yep, perhaps the most “miracle” part of konnyaku is that it is 97% water. This makes it a favorite amongst dieters and vegetarians in Japan, because its soluble fibers give satiation while containing almost 0 calories. Given our culinary agenda, its high water content also means that it will soak ..read more

A classic vegan version of Sichuan-style Kung Pao Chicken (宮保雞丁) made with okara “soy curls.” Knowing that a dish like this can come from a waste product makes it that much more special. This vegan kung pao chicken recipe features homemade “soy curls” made from okara, or the leftover soybean pulp from processing soy milk / tofu. A homemade textured soy protein (tsp) like product is something I’ve been trying to create for a long time now, and I think I’ve nailed it. Given that industrial processes such as extrusion is needed to make “soy meat” products fibrous, it is basically impossible to r ..read more

Homemade hand-pulled noodles and crispy fried tofu tossed in a cumin-based chili oil sauce. This one is made to impress. This dish is my plant-based take on “Cumin Lamb Noodles” served at the New York City sensation Xi’an Famous Foods. And I have to say: cumin and chili oil is seriously such an incredible and under-used combination. These hand-pulled noodles are chewy and springy unlike anything you’ve ever had. Owing roots to China, these are also known as La Mian (拉麵). Making these kind of noodles is an art-form on its own, and can take on very complex methods. Today I’m showing you perhap ..read more