Make it Mild or Spicy Mapo tofu— mild for the kids (unless they love spicy) and add toppings to make it spicy for the adults (sesame chili oil, Szechuan peppercorns, broad bean paste) — just as good as the restaurant, except not too greasy or salty
View More Make it Mild or Spicy Mapo Tofu from Scratch
A Simple and Versatile Sauce to make 5 Different Salads: Garlicky Kelp Seaweed, Cucumber, Celery, Beansprout and Jellyfish
A Simple and Versatile Sauce to make 5 Different Salads: Garlicky Kelp Seaweed, Cucumber, Celery, Beansprout and Jellyfish Salad! Since I prefer it when recipes are easy to remember, I tried to come up with a ratio of measurements that is easy to remember. Well, it doesn’t get easier than this: 1 tsp of each component of the sauce! Great for summer time hot weather when you don’t really want hot food.
View More A Simple and Versatile Sauce to make 5 Different Salads: Garlicky Kelp Seaweed, Cucumber, Celery, Beansprout and JellyfishAmazing Dairyfree Blueberry Pie Chia Pudding with Stonewall Maine Blueberry Jam and Graham Cracker Topping
Easy Dairyfree Blueberry Pie Chia Pudding with Graham Cracker And Blueberry Jam Topping. Easy and delicious! You’ll want to make this over again and again. Add teddy grahams for the kids!
View More Amazing Dairyfree Blueberry Pie Chia Pudding with Stonewall Maine Blueberry Jam and Graham Cracker Topping
Easy Dairyfree Overnight Coconut Chia Pudding with Dried Mango
A really tasty and easy dairy Free Overnight Coconut Chia Pudding with Dried Mango. Great to grab for a quick breakfast or snack; a refreshing pick me up. Also, see recommendations for 8oz mason jars and cool flip top lids for easy open and close; and storage in the fridge. You simply flip the top and eat right out if it.
View More Easy Dairyfree Overnight Coconut Chia Pudding with Dried Mango
2 Step Easy Chinese Braised Pork Belly and 2 Ways to Eat it
Two step way to make pork belly and 2 ways to serve it! You literally just combine all the ingredients and cook on low for 2-3 hours. This version is almost the same as my soy sauce chicken. I opted to use rock sugar and it gives it a stickier and almost honey like flavor- and somehow, I feel it tenderizes the meat as it cooks too. I served it with congee for the kids and my husband and I had it Korean style in a lettuce wrap and Ssamjang , a Korean soybean paste condiment. Sooo tasty!
View More 2 Step Easy Chinese Braised Pork Belly and 2 Ways to Eat it
Salmon Yakizuke (Japanese Grilled Salmon marinated with sake, soy sauce, mirin and lemon) with Buckwheat Soba Cold Dipping Noodles
A delightful Salmon Yakizuke (Salmon that is first grilled, then marinated with sake, soy sauce, mirin and lemon) recipe served with Cold Soba Buckwheat Dipping Noodles— a perfectly refreshing summer meal- and an eating experience in itself.
View More Salmon Yakizuke (Japanese Grilled Salmon marinated with sake, soy sauce, mirin and lemon) with Buckwheat Soba Cold Dipping Noodles
Blanched Romaine Lettuce with Oyster Sauce
Blanched lettuce with oyster sauce is a simple side dish my mother used to make growing up. Three ingredients only: lettuce, sesame oil and oyster sauce. It took little to no time to make, but was really delicious!
View More Blanched Romaine Lettuce with Oyster Sauce
Easy No fuss Chicken Pho
Easiest No Fuss Pho! Put in chicken thighs, quartered onion, star anise, cinnamon and kaffir like leaf and 7 cups of water and bring to boil. Turn heat to medium low/low and cook for 45min to 1 hour. Add cooked noodles. Serve with raw bean sprouts, cilantro and lemon or lime wedges.
View More Easy No fuss Chicken PhoDashi TTEOKBOKKI or Spicy Korean Rice Cakes
Dashi Crab Tteobokki or Spicy Korean Rice Cake- instead of using anchovies and kelp for the stock base, I opted to use dashi! I used frozen jumbo crab meat to throw in at the end, instead of fish cake this time. Super delicious, quick, easy and delicious!
View More Dashi TTEOKBOKKI or Spicy Korean Rice Cakes
Beef Chili with Whatever Canned Goods You’ve Got
Chilli to me is a full sensational experience in a bowl: the spices of cumin, garlic and Chilli seasoning warm you; the aromatics from beginning to end stages slowly build up your craving for it. The raw onions, garlic and peppers wake you up the minute you start cutting them up. Then when you hear it sizzling, and bubbling, you await the moment it is done cooking and ready for tasting. Then when you taste it, you feel comforted and happy, yet excited from the kick from the jalapeños!
View More Beef Chili with Whatever Canned Goods You’ve Got