Seasoned sushi rice with lightly seared Spam and coated with Edo Japan’s delicious Teriyaki Sauce makes this musubi a delicious quick and easy snack.
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Lemon Dill Orzo with Sausage and Peas
Easy, simple, summer inspired pasta ready in less than 30 minutes. You know I love easy pasta recipes, this one is one of those. This is what I consider my “clear-out-the-fridge” pasta because it utilizes ingredients that are always stocked in my fridge/pantry. Butter, Italian sausage, onion, garlic, tomatoes, zucchini, lemon, dill, parmesan… mmm. It’s super light and I promise it’ll become a new favourite in your household. What is Orzo? Orzo? Risoni? It’s a versatile short-cut pasta shaped like the grain of rice. It’s made with semolina flour (durum wheat). It’s easy to cook, pairs well with pasta sauce, or in a simple pasta salad! It’s quickly become of…
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Pork Katsu Sando
Travelling through Japan, this was one of my favourite quick snack items to grab from the convenience store or local street vendors prior to hopping on the bullet train. Katsu Sandos is short for Katsu Sandwiches. They originated from Japan and they are typically filled with Pork Katsu or Ebi Katsu- they are super delicious and easy to eat. What is a Katsu Sando? Katsu Sando is short for Katsu Sandwich. It involves pork cutlets that are tenderized, marinated in salt and pepper, then coated in flour, dipped in egg, and covered with panko. Then it’s deep fried until golden brown, then sandwiched between shokupan (thick cut white bread), spread…
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Japanese Takoyaki | Octopus Balls
Takoyaki “octopus balls” are one of my favourite Japanese street food items. They originated from Osaka, Japan. Classic ingredients involve octopus, scallion, and ginger. For this recipe, I’ve modified it slightly by adding my favourite toppings: octopus, imitation crab meat, scallion. We then finish it with Japanese Kewpie mayo, homemade Takoyaki sauce, scallion, nori, and bonito flakes. Super delicious and easy to make at home! What is a Takoyaki? Takoyaki is a famous Japanese street food item that originated from Osaka, Japan. Takoyaki is usually sold by street vendors, supermarkets, and restaurants in Japan. As it originated in Osaka, there are famous street vendors there that sell world-class takoyaki. “Tako”…
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Brown Sugar Boba Mille Crepe Cake
Brown sugar boba mille crepe cake? Say what? This idea came about when I was eating a mille crepe cake while enjoying a brown sugar boba tea. I thought to myself, why not both? So I took my favourite mille crepe cake recipe and added my favourite brown sugar boba tea recipe to create… *magic*. What is a Boba Mille Crepe Cake? A mille crepe cake is a French cake made of multiple layers. The word “mille” means “a thousand”, so it is implying the many layers of the cake. The cake is formed by layering individual layers of crepe with cream continuously until it’s formed. It’s then set in…
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Braised Pork Belly Bao Buns | Gua Bao
Introducing a soft, pillowy, fluffy steamed bao buns that are filled with Chinese braised pork belly. Then topped with kimchi, pickled daikon, and fresh scallion. Deliciousness in 3 or maybe 2 bites? So good you’ll want to eat them all. I’ve included all my tricks and secrets below. https://youtu.be/yORoyG4YWs0 What is a Bao Bun? Bao is a steamed, fluffy, white plain bun. It is very similar to a Chinese “mantou”. Gua bao is said to have been originated from Fujian, China however it is now known as a popular street food item in Taiwan. Typically it is served with braised pork belly, pickled mustard greens, peanuts, and cilantro. Chinese braised…
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The BEST Chinese Beef & Broccoli Stir fry
Beef and broccoli is an iconic stir-fry duo- some would even dare say probably the best. I’ve grown up eating Chinese beef and broccoli stir-fry pretty much my whole life. I have vivid memories of pairing this dish with rice at the dinner table. You pair succulent and soft strip loin beef with crisp broccoli, then it’s topped with a soy sauce slurry. This combination is like no other and I’ve included all my tricks and tips to help create the BEST beef and broccoli stir-fry ever! Secret Ingredient Whenever you have beef and broccoli from Chinese takeout, the beef is always super tender. Some restaurants use meat tenderizer but…
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Pad Thai
Pad Thai us a stir-fried rice noodle dish that is commonly sold as street food in Thailand. It has an iconic flavour profile and is loved by those that have had it. It’s created with various ingredients but typically made with rice noodle, chicken, beef, tofu, shrimp, bean sprouts, peanuts, and egg. The ingredients are sautéed together in a wok, it is then tossed with the iconic Paid Thai sauce that features tamarind paste to give the iconic sourness to it. I’ve tested and tried many recipes and the recipe below is a combination of my trials and tribulations. Inspired by the famous iconic Thai street food- Pad Thai. Sautéed…
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Chinese Pork and Shiitake Stuffed Zucchini
This is one of my favourite Chinese dishes ever. It’s comforting, healthy, delicious, and super easy to make. Steamed Pork Stuffed Zucchini is a must-try recipe! Zucchinis are one of my favourite vegetables to steam with, they are neutral in flavour and have great soft texture to them. That’s why they’re such a great canvas for soaking up the delicious juices from the pork and shiitake filling. Once steamed, top with soy sauce slurry for optimal umami flavours. A Chinese-inspired Zucchini stuffed with minced pork and shiitake mushrooms. Steamed and then served with a Chinese slurry. Let me know how you enjoy this recipe in the comments below! Stay tuned…
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Vegan Kimchi Stew (Kimchi Jjigae)
Introducing the Vegan version to the classic Kimchi Stew (Kimchi Jjigae). This is one of my favourite Korean inspired recipes ever. This is absolutely delicious, packed with spice and umami flavour. A classic dish I promise will also become a staple in your household. A vegan version of the classic Korean inspired Kimchi Stew. It is packed full of flavour, includes kimchi, mushrooms, noodles, tofu, scallion. Such an amazing and hearty stew. Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes! xx, CWC
