Recent Posts

Rabokki (ramen + tteokbokki)

Rabokki (ramen + tteokbokki)

Rabokki is a Korean dish that combines two of my favorite things – ramen + tteokbokki! Other times I’ve made this, I’ve started off with a traditional Korean anchovy stock as the base and wouldn’t use the ramen seasoning packet at all. Then, I saw Read More

Spring Rolls with Chinese Sausage, Jicama, and Egg

Spring Rolls with Chinese Sausage, Jicama, and Egg

These spring rolls aren’t exactly traditional Bo Bia rolls (which usually don’t have vermicelli) but draw inspiration from Bo Bia as well as Singaporean/Malaysian Popiah rolls. This is a rough recipe for how I like to make them! For ~10 spring rolls: 1 baby jicama, Read More

Tangy Loopy Cukes

Tangy Loopy Cukes

I am obsessed with these loopy cucumber cuts that I first saw from Okonomi Kitchen! They yield such a great bite. I married it with one of my go-to tangy Chinese salad dressings and it was *chef’s kiss*. You’ll need: 4 Persian cucumbers 3 tbsp Read More

Muah Chee

Muah Chee

Muahchee is a popular snack in  Southeast Asia, including in Singapore, where it can often be found in hawker stalls. This glutinous rice flour dessert is similar to Japanese mochi and is originally from Fujian. It’s commonly coated with a mixture of roasted peanuts, sesame Read More

Hainanese Chicken

Hainanese Chicken

One of the things that makes Hainanese Chicken so freaking good is the aspic. This is the little jelly layer that forms underneath the skin as a result of the chicken cooking process and treatment. The ingredients are simple, the technique here is everything. Thank Read More

Party Gyoza (Crispy Skirt Dumplings)

Party Gyoza (Crispy Skirt Dumplings)

Someone on TikTok commented on my video saying that this restaurant in Japan called dumplings with crispy skirts party gyoza and I ABSOLUTELY LOVE IT. Party gyoza ftw. This is an easy trick to make your frozen dumplings a little fancy and get extra crisp!! Read More