A delicious inspired take on the iconic Korean Corn Dog. There have been so many viral videos of people trying out the Korean corn dog and having that iconic cheese pull. I’ve tested and tried out so many recipes and the one below is by far the best recipe ratio to achieve a perfect, crunchy, and delicious Korean inspired corn dog. For this recipe I was inspired by one of my favourite ramen noodles- Buldak Spicy Cheese. That sauce is FIRE but absolutely delicious. Decided to incorporate it as a sauce and it is so good! What is the Korean Corn Dog? It’s a delicious take on the Western corndog.…
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Beef Bulgogi Dumplings (3 Ways)
An easy and delicious beef bulgogi dumpling recipe that allows you to say “no” to frozen store-bought dumplings forever! Dumplings are filled with Big Batch Beef, scallion, fresh napa cabbage, sweet carrots, ginger, onions, and garlic. Dumplings are quick to prepare especially when using Big Batch Beef and can be cooked in several different ways. Making these dumplings are fun, quick, and so much better than frozen store-bought dumplings. 3 ways to cook them: Steamed: 2. Pan-fried 3. Dumpling Soup An easy anddelicious beef bulgogi dumpling recipe that allows you to say “no” to frozenstore-bought dumplings forever! Dumplings are filled with Big Batch Beef,scallion, fresh napa cabbage, sweet carrots, ginger,…
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Taiwanese Popcorn Chicken Pizza
Recently KFC and Pizza Hut partnered together to create “Popcorn Chicken Pizza”. I’m sure you’ve seen the foodies all over this. In case you haven’t- well here’s another one talking about it but this time… we’re going to make it at home BUT better. That’s right you heard it here first. This recipe below is 1000% better than the Popcorn Chicken Pizza. Let me tell you why. We’re going to do a Taiwanese Popcorn Chicken Pizza featuring a spicy gochujang tomato sauce, crispy Taiwanese popcorn chicken, charred sweet corn, cheesy mozzarella, Japanese mayo, drizzle of honey, and some crispy Thai basil. Trust me when I say this recipe below is…
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Vietnamese Rare Beef Salad | Bò Tái Chanh
A delicious Vietnamese appetizer featuring sliced rare beef marinated in lime juice and fish sauce, topped with fresh basil, pickled onions, scallions, chilies, garlic chips, and peanuts!
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Easy Japanese Onigiri (rice balls) | Tuna, Salmon, Corn filling
Making onigiri brings me back evident memories when I spent 1 month in Japan travelling and exploring. I absolutely fell in love with the culture and more importantly the food. My morning routine included walking across my hostel to the 7-11. Purchasing an onigiri with the Lipton Milk Tea drink (iykyk). And then off I went to enjoy my day. This recipe is a super way to create onigiri in the comfort of your own home. What is Onigiri? Onigiri is an original Japanese snack. They are rice balls (often triangle shaped) made from seasoned sushi rice, filled with your choice of topping, and then wrapped with nori (seaweed). Onigiris…
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Blueberry Lemon Muffins with a Crumble Topping
A delicious take on the classic blueberry muffin. This is one of my favourite recipes ever. I will warn you that these are super delicious and extremely addicting (as I just ate 3 in 1 sitting). Juicy plump blueberries with tart spring of lemon zest. Topped with a delicious and crunchy crumble. Mmmmm. A recipe that isn’t too sweet, is fluffy, extremely moist, and super inviting. A perfect recipe when having guests over and wanting to have your house smelling absolutely delicious. A delicious version on the classic blueberry muffins. Trust me when I say these will be gone so quickly leaving your kitchen smelling absolutely delicious! Let me know…
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Sesame Tang Yuan | Glutinous Rice Balls
Tang Yuan or “Tong Yuen” in Cantonese which is a glutinous rice ball served plain or filled with sesame or peanuts. It is then served with a ginger syrup, it is absolutely delicious. This is typically served on the last day of the festival (Lantern Festival) as it looks smooth and round like the moon to symbolize harmony and reunion. This was one of my favourite desserts to eat growing up, I hope you enjoy it as well! A classic Chinese dessert with glutinous rice balls wrapped in sesame balls served with a ginger syrup. So delicious. Let me know how you enjoy this recipe in the comments below! Stay…
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Hainanese Chicken Rice
This is absolutely one of my favourite ways to cook and eat chicken. I had fond memories eating this as a child growing up. Hainanese Chicken Rice is a poached chicken that is served with chicken stock infused rice with garlic and shallot oil. It is then paired with three different types of sauces: soy garlic, chilli garlic, and ginger scallion. The reason I absolutely love this dish is because of the fact that every part of the chicken is used in the cooking process! The broth from the chicken is used to create the chicken rice along with the 3 sauces! I’ve tried and tested this recipe over ~20…
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Taiwanese Tapioca Ball Dessert | Sweet Potato and Ube Balls
The first time I had this was in Jiufen, Taiwan and I fell absolutely in love with the chewiness and texture with the tapioca balls. Traditionally they are made with taro but I love ube and sweet potato so that is what I’ve recreated it with. This bowl also highlights nodes of Cantonese cuisine in it with the coconut milk sago inspired by my other love- taro sago dessert (recipe on the blog). Basically it’s a big bowl of all my inspirations and things that I love: Chewy Ube & Sweet Potato balls, refreshing Grass Jelly, sweet Red Bean, rich Ginger infused Coconut Milk with Sago, fresh Mango, and a…
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Chinese Steamed Garlic Shrimp with Vermicelli Noodles
This classic Cantonese Style Shrimp is one of my favourite ways to cook shrimp. It is packed full of flavour from the sautéed ginger and garlic with the shrimp juices all soaked into the warm and chewy vermicelli noodles. You can use live or frozen shrimp for this recipe, it will end up tasting absolutely delicious! This is a classic Cantonese dish with delicious steamed prawns packed with ginger, garlic on a bed of vermicelli noodles. Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes! xx, CWC
