ingredients:

1/4 cup shredded cabbage

1/4 cup shredded carrot

1/4 onion, thinly sliced

2 - 3 eggs

salt and pepper

2 tsp sugar

1 tbsp butter

3 slices protein, I used ham

sharp cheddar cheese

bread of choice

butter

kewpie mayo

sriracha

ketchup

procedure:

Starting with the cabbage omelette, mix together the veggies and egg and season to taste.

Melt some butter to a pan on medium heat and add in the omelette mixture. Use a spatula to carefully shape your mixture to a square to match the toast.

Sprinkle on the sugar to the cooked pancake(optional but highly recommended), and set aside.

Butter up your toast of choice and toast until golden brown, then layer on the omelette, ham, and cheeses.

Top with condiments of choice and enjoy!

Tomato cold noodles: serves 1

For the components:

• 1 serving of noodles of choice- I used somen but any thin and chewy noodle would work fantastic!

• pickled cucumbers or fresh cucumbers (pickled recipe is below and optional)

• 1 jammy egg (I airfried mine for 11 mins at 275F! no need to preheat the airfryer, just put 2 cold eggs into a cold airfryer and airfry for desired time. after the timer is up, throw them immediately into a very cold ice bath!)

• torn thai basil or any fresh herbs you have!

• the tomato sauce

  • 2 medium sized tomatoes, frozen (I froze mine for only an hour but if you have completely frozen ones it’ll grate like a snow-ice!! even better for cold noodles!)

  • 2 tbsp Tsuyu sauce (optional but it makes it soooo good!) OR 1 tbsp soy sauce

  • 1 small clove garlic, grated

  • 1 tbsp mirin

  • 1 tbsp white sugar

  • 1 tsp lemon juice or rice vinegar

  • 1 green onion, thinly sliced

  • 1 tsp sesame oil

  • a fresh crack of black pepper

Procedure:

1. Prep your toppings like boiling the noodles, cooking the eggs, flash pickling the cucumbers, etc

   1. to flash pickle the cucumbers, just slice 1 whole cuke super thin and add to a tupperware with a lid. add 1/4 cup apple cider vinegar + 2 tbsp white sugar. Close the lid and shake it until everything is combined. Let set in this liquid in the fridge until you finish your sauce!

2. Prep the sauce by grating 2 tomatoes into a bowl and adding all the sauce ingredients. Mix!

3. & that’s it! serve over noodles and adjust the lemon/tsuyu or soy sauce for saltiness levels. enjoy!

this recipe is super flexible and I’m leaving it up to you to season to your taste buds :)

makes one pancake*

Recipe:

• 2 chicken thighs, deboned. you can keep or remove skin, to your preference

• 1 tsp fish sauce

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tablespoon water (+ more if needed)

• 1 tablespoon starch (potato or corn starch is fine!)

glaze:

• 2 tablespoons fish sauce

• 2 tablespoons white sugar

• 3 tbsp water

• 1-2 tbsp lime juice or vinegar

• minced garlic and chilis for spice and flavor :)

1. Start by cubing your chicken into small pieces, I did about 2 cm thick pieces. The smaller the easier to pancake!

2. Season with fish sauce, black pepper, and garlic powder, mix, then add in water and potato starch. Feel free to add more water or starch (1 tsp at a time) and mix until the mixture is paste-like. This step is forgiving, the more potato starch you use the crispier the batter will be, because there’s more batter… you know?

3. In a small bowl on the side, mix together the fish sauce glaze mixture. Taste and add more of whichever ingredient to get the balance you like!

4. In a medium sized pan over medium high heat, add some neutral oil and add your chicken. Immediately use a spoon or fork to flatten the pancake into one cohesive pancake shape.

5. Pan fry for 4-5 mins undisturbed, then flip. Lower the heat to low, and glaze the chicken on the top side.

6. Wait another 4-5 minutes until the bottom is golden brown, flip, and repeat.

7. By now your chicken should be fully cooked through, glazed, and ready to enjoy!

This one is a classic and one of the more well known flavors- banana and coconut! It’s easy to DIY, mininmal ingredients, and completely dairy free.

Shaping these popsicles is truly up to the chef, I like to use ziplock bags but I’ve seen people make whole layered banana cakes and

Recipe: makes about 10 popsicles

Ingredients:

• 10 asian saba bananas (or 5 regular bananas, halved)

• 1/2 cup unsalted roasted peanuts (bonus points if you roast them yourself!)

• 1/4 cup toasted coconut flakes

• 1/4 cup shredded coconut flakes

• 1/4 cup dried coconut slices

For the coconut custard

• 1 400ml can of coconut milk

• 1/3 cup coconut condensed milk, or more or less to your taste (regular condensed milk works great here too, if you’re not concerned about being dairy free!)

• 1/2 teaspoon vanilla extract

• 1 teaspoon pandan extract

• pinch of kosher salt

• for the thickener: 1 teaspoon rice or corn starch + 2 teaspoons water , mixed

• 10 ziplock bags :)

Procedure:

1. Start by preparing the toppings-

   1. I roasted my own peanuts to have maximum flavor and toastiness, but feel free to buy some storebought roasted peanuts! After I roasted them I crush them with a rolling pin to mix with the coconut bits

   2. Combine the coconut bits in a bowl and set aside

2. Make the coconut custard:

   1. Start by adding the coconut milk and coconut condensed milk to a medium saucer over medium heat. Bring the mixture to a very light simmer, whisking every so often so the condensed milk combine with the coconut milk.

   2. Once the mixture is combined and lightly simmering, add in the salt, pandan extract, and vanilla extract. Stir, then while stirring add in the thickener slurry (starch + water). Remove from heat.

   3. The custard should thicken slightly, and allow the mixture to fully cool either in the fridge or on the counter :)

3. Smashing the bananas:

   1. Start by adding the peeled banana to a ziplock bag. Place a flat surface wider than the ziplock over the banana and press until the banana is “smashed” or flattened to about 1/4 cm thick.

   2. Repeat for all 10 bags.

   3. You can store these in the freezer until your custard is cool if it isn’t already!

4. ASSEMBLY:

   1. Time to assemble! For every banana ziplock, carefully open the ziplock and layer over coconut custard, about 3-4 tablespoons per bag, and add in the toppings. I like to have mine assembled in a layered look but some people like the banana chunks mixed in the cream. this step is purely up to you and doesn’t have to look a certain way!

   2. Close the ziplock and use a flat edge (like top of a knife) to scrape the cream and shape it to the shape you like. I use tape to fold the ziplock in place!

5. Freeze the banana ice cream, and enjoy once frozen!!! :)))

People like to add banana caramel, coconut caramel, or even dip these in chocolate so have fun and enjoy this healthy-ish dessert :)

This soup is incredibly delicious, nourishing, and tastes like a hug from a grandmother. it’s easy to make and will heal you from the inside out <3

This recipe yields 4-5 bowls.

Ingredients:

• 1 lb pork ribs (you can use the whole rib, or I like to use riblets so it’s smaller and easier to eat. any cut will do, even if it doesn’t have any bones!

• 1 large carrot, cut into 1 inch pieces

• 1 daikon, the same size as the carrot, cut into 1 inch pieces

• 1 russet potato, cut into 1 inch sized pieces

• 1 cup chopped cabbage, cauliflower, or any softer veg of choice

• 1 onion, quartered

• lots of water

• fish sauce, sugar, salt, and black pepper for sesasoning

• optional but msg or chicken bouillon is also so tasty here!

1. Start by parboiling your pork ribs. This makes sure your soup is clear and clean of impurities! To parboil:

   1. Start by adding about 4-5 cups of water to a large pot and bringing it to a boil.

   2. Add the pork ribs and allow the ribs to boil for 10 minutes uncovered.

   3. After 10 mins, stain the pork and discard the water. The pork won’t be cooked yet, but this is just part of the process. Rinse the pork & bones to remove any excess gunk and now we’re ready to make soup!!

2. LET’S MAKE SOUP! Start by adding the pork bones back to the large pot and filling it with water. You can add as much water as you’d like, but I like to add enough to cover the pork bones and then another 2 inches of water.

3. Bring the soup to a simmer, then add in the onion.

4. After 5 minutes of simmering, add in the hard veggies (carrot, daikon, potato), and cover the pot and simmer for another 20-30 minutes.

5. Periodically skim the fat layer that comes on top, alongside the impurities, and discard. this step will make sure you have a super clear soup!

6. After the veggies have softened and you can piece the potato with a fork, add in the softer veg like the cabbage.

7. Simmer for another 5 mins, then season with 2-3 tsp fish sauce, and a bit of salt sugar and LOTS of pepper. Taste and adjust, the sweetness from the carrot and daikon should really carry the flavor!

8. Finish with herbs and a huge bowl of cooked rice :))

Here’s a little tip to make your rice paper get extra crunch and STAY crunchy, and that is to literally double it. Double the rice paper and you'll double (or even triple) the crunch- it’s that easy!

I made a quick scallion shrimp pancake filling (recipe below), and paired with rice paper it’s a quick and easy snack that satisfies you with a lower health impact :)

Shrimp Scallion Filling:

• roughly 1 cup shrimp, shelled and deveined and chopped into bite sized pieces

• 2 scallions, sliced thinly

• seasonings of choice, I used:

  • pinch of salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

  • sprinkle of MSG

• 1 tbsp water

• 1-2 tbsp potato starch or corn starch

Mix it all together in a bowl and start with 1 tbsp of starch. If the mixture is too liquidy, add more starch until it’s more pasty and NOT liquidy! This is key to having a crispy pancake!

RICE PAPER METHOD:

Super easy, just lightly wet one side of one sheet of rice paper (make sure the edges are all wet) and place another sheet directly on top. use your hands to smooth it all together and allow about 30 seconds for the paper to really glue together! Voila! Repeat this again then you’ll have the two pieces you need for your pancake :)

Pan fry or deep fry your pancake! If you pan fry, be a bit generous with the oil and keep the heat to be medium high at the max. Rice paper will burn!

Enjoy cuties! <3 Thanks for being here!

Crab and chive pancakes :

• 1/2 cup flour

• 1/4 cup corn starch or potato starch

• 2-3 cups chopped asian chives (chopped about 3 inches long), or you can use any thinly shredded veg!!! I love cabbage and carrots here too!

• 1/2 cup shredded imitation crab

• 9 fluid oz of unflavored soda or beer, chilled

• 2 tsp fish sauce

• 1 pinch salt

• oil to fry

Method:

1. Shred your imitation crab and chop your chives.

2. In a large bowl, mmix together the flour, starch, bubbly, fish sauce, and salt with a whisk or fork until fully mixed.

3. Add in the chives and crab, then fold toegther until everything is coated with the thin batter.

4. Heat a large pan over medium high heat with about 2-4 tbsp of oil. The more oil you add, the crispier it gets so choose your decision wisely!!

5. Add about half of the chive mixture and use your hands or a spatula to press the chive mixture down until it forms an even flat surface on the pan. Fry until the bottom is crispy, then flip and crisp up the other side.

6. enjoy with a side of jeon sauce, which is soy sauce, rice vinegar, sugar, sesame oil, sesame seeds!

Method for jeon sauce is

1 tbsp soy sauce

1 tbsp water

1 tbsp rice vinegar

1 tsp sugar

1 tsp sesame oil

sesame seeds

For visual peeps, linked HERE is the video for these babies!

The Tomato Jam— easy, less marinara-y and more candied tomatoe-y!

ingredients:

• 16oz pack of ripe cherry tomatoes

  • you can use roma or beefsteak tomatoes and dice them, but I like cherries because they have a more concentrated sweet tomato flavor!

• 1/4 cup light brown sugar

• 1 tbsp honey

• 2 tbsp of vinegar of choice

  • I used rice vinegar but apple cider or balsamic would be GREAT!

• 1/2 tsp salt

• a bunch of fresh basil, add as much or little as you’d want :)

procedure:

1. Start by adding the tomatoes, sugar, honey, vinegar, and salt into a cold medium sized pot and turning on the heat to medium.

2. Stir frequently to prevent the bottom from burning and allow the tomatoes to soften until they break down to release their juices.

3. Reduce the heat to low and allow the mixture to reduce to a jam like consistency, about 4-5 mins!

4. Once it’s jammy to your desired consistency, remove from heat and allow it to cool for about 5 mins

5. Hand tear your bunch of basil and mix it into the cooled jam.

6. Allow to cool completely before storing in an air tight container! If not using immediately, keep it in the fridge for up to 12 days :)

The Scones — scones are one of my favorite things to throw together for parties or for gifting because they’re homemade from scratch, gorgeously impressive to gift, and yet take sooo much effort than any other savory baked pastry (in my opinion!). You can add any toppings you’d like to this mix, but I went with the tomato jam, white cheddar, sun dried tomatoes, and scallions!

Scone recipe:

• 2 1/2 cups all purpose flour

• 2 tbsp brown sugar

• 1 tbsp baking powder

• 1 tsp kosher salt

• 3/4 cup cubed salted butter

• 1 1/4 cup shredded white cheddar cheese

• 1/4 cup sun dried tomatoes

• 1/4 cup chopped scallions (about 3 scallions, sliced)

• 1/2 cup heavy cream

• 1 egg

• heavy cream

• everything bagel seasoning

• smoked flakey salt (regular is fine too)

Procedure:

1. Preheat your oven to 400F and line a baking sheet with parchment paper.

2. Start by cubing your salted butter into small 1/2 inch cubes.

3. Combine flour, brown sugar, baking powder, and kosher salt in a large bowl. Use your hands or a whisk to stir and evenly mix everything.

4. Add in the cubed butter and use your hand to toss the butter into the flour mixture until all the butter is coated. Then, use your hands to gently squeeze the butter into the flour until all the butter has crumpled and broken apart to pea sized pieces.

5. Add in the shredded cheese, sun dried tomatoes, and scallions, use your hands to mix and evenly distribute the contents.

6. In a separate small bowl, add heavy cream and egg and whisk with a fork until fully combined.

7. Pour the liquid mixture all over the dough, then use a spatula to fold the liquid into the dough until a rough ball comes together. This may take some elbow grease and don’t be afraid to get a lil dirty!

8. Once a rough dough has come together, dump the contents onto a large clean work surface. Use your hands to continue pressing/kneading everything together until a solid dough forms. If you need a little more liquid, feel free to add up to 3 tbsp of heavy cream, one tbsp at a time, until you get a dough round about 6-8 inches in diameter.

9. THIS STEP ESSENTIAL TO A FLAKEY SCONE: every scone, it doesn’t matter what flavor, needs to be cut and stacked, over and over. This creates those beautiful flakey layers when we bake— cut your disk diagonally, then take a heaping spoonful of tomato jam and layer it on top of one of the half rounds. The more you add, the messier the folding can get (but it’ll still be delish!). I added about 2-3 tbsp total.

10. Use the other half round that doesn’t have the jam on it and stack it right on top, matching the shape of the bottom round. You should have a half round disk “sandwich”: tomato jam, and another half round disk on top.

11. Use your hands to condense and press the half round disk “Sandwich” down and mold it into a rounded disk, then slice in half and fold again. This is creating layers of tomato jam and scone!

12. Feel free to repeat step 11 once more, or if it’s getting too messy feel free to skip!

13. Slice the disk into 8 equal triangular pieces, then place them equal distance on the parchment lined baking sheet.

14. Use a brush (or your finger) to brush on some more heavy cream on top of the scones, then top with your seasoning of choice! I used everything bagel seasoning just to get a variety, and of course flakey salt.

15. Bake for 18-22 mins until the tops are golden brown.

16. While they’re baking, make a quick hot honey by adding 1/2 tsp chili flakes and 4 tbsp honey in a microwave safe bowl/mug and microwave for 30 seconds. Stir, and repeat again.

17. Once they’re out of the oven, brush some hot honey over the the tops of the scones to seal in all the delicious flavors.

18. Let cool for at least 10 mins, then serve with more honey, chive cream cheese, or enjoy alone!!

***Sorry guys this recipe is kinda intensive which is why I kept putting it up then editing LOL but please ask any questions!!!! You can completely add/sub any of the flavoring ingredients but I HIGHLY suggest you keep the cheese and the hot honey at the end :)

Recipe:

Ingredients:

Chicken + marinade:

-2 lbs chicken thighs or drumsticks, deboned and cubed

-3 tbsp rice vinegar (for tendarizing)

-2 tbsp dark soy sauce

-3 tbsp soy sauce

-1 tbsp mirin

-1 tsp black pepper

-2 tbsp corn starch

For the Nanban sauce:

-2 tbsp soy sauce

-1 tbsp mirin

-1 tbsp sugar

-1 tbsp rice vinegar

For the pickles:

-1 small english cucumber

-2 tbsp marukan rice vinegar

-2 tbsp water

-1 tsp salt

-1 tsp sugar

For the tartar sauce:

-4 hard boiled eggs

-2 tbsp mayo

Salt

Black pepper

-1-2 tbsp rice vinegar

-pickles, onion

Serve with rice and cabbage!

Procedure:

1. Make a quick pickle by slicing the cucumber to 1 cm thick slices, then adding it to an airtight container with rice vinegar, water, sugar, and salt. Let sit for ~30 minutes.

2. Start the chicken by slicing and cubing your chicken into bite sized pieces, then adding 3 tbsp of rice vinegar to tenderize. Mix well and allow to sit in the fridge for ~10 minutes.

3. After 10 minutes, add the rest of the marinade ingredients and mix thoroughly. Allow to marinade for 10-30 minutes in the fridge.

4. While the chicken is marinating, make the quick egg salad/ tartar sauce by chopping the cooked egg whites, pickles, and onion into equal sized small pieces, and creaming the egg yolk and mayo together by using a fork. Fold in the black pepper, salt, and rice vinegar, then the onions, pickles, and egg whites. Season to taste by adding a touch of sugar and more rice vinegar if desired!

5. Now time to cook: In a ripping hot pan over medium high heat, add 3 tbsp neutral oil then the chicken. Allow to cook on each side for at least 4 minutes, flipping once a crust has developed and allowing the other side to cook.

6. After the flip, lower the heat to medium and mix together the nanban sauce in a separate bowl (soy sauce, mirin, sugar, rice vinegar). Once the chicken is 90% cooked, pour over the sauce and allow it to bubble and reduce over medium low heat.

7. Once the chicken is cooked remove from heat and enjoy over rice, cabbage, and with a heaping spoon of tartar sauce!

Kolaches are a czech texan pastry that are sweet and/or savory, sort of like a european bao bun. My mom has a bakery starring kolaches, hence why we decided to pleat it this way :)

My mom is a master baker and runs one of the best bakeries in her town, so I really wanted to make bao buns with her to have her do the hard part- the pleating. You can pleat it any way you want, but this recipe will show you how to do it the kolache way.

Makes 8:

Ingredients:

Filling (to be mixed all in a bowl):

• 1lb ground pork

• 1/2 cup chopped soaked wood ear mushrooms

• 1/2 cup diced onion

• 4 scallion stalks, sliced

• 4 cloves garlic, minced

• 2 tbsp oyster sauce

• 1 tsp black pepper

• 1 tsp salt

• 1 tsp msg or chicken bouillon

• 1 tbsp sugar

filling but NOT to be mixed:

• 3 Chinese sausages, boiled for about 1-3 minutes to soften

• 2 eggs, hard boile then quartered

Bao bun:

• I used a bao bun mix because I really wanted to make the dough right for my mom, but… lol.. that didn’t happen. but regardless there’s loads of great recipes online or try a mix!

Procedure:

1. Make your bao buns! My recipe called for an hour rest after kneading, so read carefully before you make your dough :)

2. After the dough is proofed: mix all filling in a bowl! you WILL have extras but I just freeze mine to use for soups, future baos, future dumplings, or just scramble the rest for meal prep :)

3. Slice your eggs and sausages, then let’s get to folding.

4. My bao mix said it made 8 baos, so I divided my baos into eights according to weight.

5. Portion about 2-3 tbsp of filling per bao alongside 4 slices of chinese sausage and a quarter of an egg. Traditionally, recipes will call for you to pleat and pinch at the top to create a crown, but mine is much more simple!

   1. to fold: roll out the bao dough to about the size of your hand— the dough should gradually thin out to the very edge so the edge is about half the thickness as the center. This will prevent there being a thick ball of dough at the bottom.

   2. Place the filling in the middle, stacking the egg on top and one by one use your fingers to grab the edge of the dough and pinch to the center.

   3. Once you’ve bundled all the dough in the center, pinch hard to seal and optionally remove any extra dough.

   4. Flip the bao over so the pinches are at the bottom!

6. Steam your bao covered for 10 minutes on high, then remove the lid of the steamer, wipe off the water condensation, then place it back on the steamer and steam for another 10 minutes.

7. Enjoy immediately!

Recipe:

Ingredients:

Marinade ingredients:

• 1 large chicken breast ~8oz or equivalent amount of chicken thighs or drumstick meat , skin is optional

• 1 tsp kosher salt

• 1 tsp fresh cracked black pepper

• 2 tsp mirin

• (you can add more to this like 1 tsp garlic powder, paprika, 1 tbsp oyster sauce, 2 tsp soy sauce, etc but the basics above is how my korean friend’s mom makes it!)

Batter:

***if you like a thicker pancake, consider adding less water! the more water = the looser the batter = the thinner and crispier it gets***

• 1/2 cup water

• 1/4 cup potato starch

• 1/4 cup corn starch

• 4 scallion stalks, whites and greens separated

• 1/4 yellow onion, sliced thinly

Dipping sauce (mix all in a bowl) :

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sugar or honey

• 1 tsp sesame oil

• 1–2 tsp water (to mellow it out)

• 1 tsp sesame seeds

• 1 small scallion, finely sliced

• Optional: pinch of gochugaru or sliced chili for heat

• Optional: tiny bit of minced garlic (¼ clove)

Method:

1. Start by slicing your chicken and marinating with the marinade ingredients. Let marinate for 15 mins

   1. if using chicken breast: slice against the grain thinly, yielding thin strips then cut those smaller into thirds.

   2. if using thighs or drumsticks: cube almost mince the meat into 1-2cm sized chunks!

2. Prepare the green onions by slicing the greens very thinly lengthwise, and roughly chop the whites. Add the greens to a bowl of ice water to remove the green pungency, and reserve the whites aside.

3. After the chicken is done marinating, mix 1/4 cup corn starch and 1/4 cup potato starch, and 1/2 cup water. Mix until everything is smooth, then add it to the chicken. Also add in the whites of the scallions and the thinly sliced yellow onion. Fold together.

4. In a large nonstick skillet, add about 3-4 tbsp avocado or neutral oil. Allow it to heat up until shiny over medium high heat, then pour in the chicken mixture.

5. use a spoon or spatula to spread it thinly, then after about 4-5 minutes of frying flip and repeat on the other side.

6. serve with a mountain of scallions and dipping sauce, then enjoy!!

Meatballs:

• 1 lb ground pork (20–30% fat preferred)

• 1/4 -1/2 cup jicama, finely minced or I like to grate it when I’m lazy haha (add more or less to your preference)

• 1/4 cup panko breadcrumbs

• 1 egg

• 2 tbsp shallots, minced

• 2 scallions, whites and greens separated and sliced

• 2 cloves garlic, minced

• 1 tbsp fish sauce

• 1 tbsp brown sugar

• 1 tsp cornstarch

• ½ tsp black pepper

• 1 tsp msg or chicken bouillon (optional)

Tomato Sauce:

• 4 ripe roma tomatoes, chopped (or 1 can crushed tomatoes)

• 1/2 yellow onion, chopped

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 2 thai red chilis

• ½ cup water

• 1 tbsp fish sauce

• 1 tbsp sugar (adjust to taste)

• 1 tbsp oil

Method:

1. Start by making the meatballs by combining all the meatball ingredients (except the green parts of the sliced scallions) and mix in a large bowl. Mix until slightly sticky and cohesive (don’t overwork), then roll out into golf ball sized balls.

2. Next, Viet aunties would steam these meatballs in a steamer until they’re soft and succulent, but I like to pan sear all sides in a heavy bottomed pot with about 3 tbsp oil. Sear on all sides, the center WONT be cooked but that’s key to keep it from overcooking in the sauce! I had to sear in 2-3 batches so the meatballs don’t overcrowd the pot.

3. After all the meatballs are seared and set aside, use the same pot to make the sauce.

4. To make the sauce: first saute the diced onion and garlic in the rendered pork fat until they’ve softened, then add the tomatoes and cook down until soft and jammy (5–7 mins). If you have tomato paste, add it in and mix to combine, then add in the 1/2 cup of water. Simmer until slightly thickened.

5. Add the meatballs to the sauce, and simmer for another 10-15 minutes or until the meatballs are cooked through and have absorbed the tomato flavor.

6. Optionally, if you want the sauce to be thicker, you can make a corn starch slurry on the side by mixing together 2 tbsp of corn starch with 2 tbsp of hot water in a small bowl. Pour the mixture into the sauce and gently stir around your meatballs until the sauce thickens.

7. Enjoy with loads of green scallions, fried shallots/garlic, and eat with a fresh banh mi or over rice!

• 10 bone in, skin on chicken thighs

• 1/3 cup regular soy sauce

• 1/4 cup dark soy sauce

• 3 tbsp oyster sauce

• 2 small lemons (about 4 tbsp lemon juice)

• 3 tbsp light brown sugar

• 2 tbsp onion powder

• 2 tbsp garlic powder

• if you have fresh aromatics (onion, garlic, scallions, or chilis), feel free to slice them thinly and add them!

• Optional: 1 small lemon, washed and sliced thin with the skin on

Procedure:

1. Prepare your chicken. If you prefer boneless, remove the bone and then trim the excess skin and fat.

   1. I’m lazy so I keep it bone in, but trimming the fat and skin is definitely a must!

2. Mix all the marinade ingredients in a large bowl then add in the chicken. For best results, let it marinate overnight in the fridge but if you’re in a pinch, 1 hour should suffice.

3. Procedure:

   1. RICE COOKER (for best results, use boneless chicken)

      1. In a rice cooker pot, add 1 cup rice + 1 cup liquid of choice, then season with 1 tbsp soy sauce. Mix to combine.

      2. Layer the rice with 1/2 cup of sliced snap peas (or veg of choice). Do NOT mix this, just let it layer on top!

      3. Add on the chicken thighs, being careful not to stir up the rice, and finish off with a lemon slice for added flavor.

      4. Cook on regular white rice, or for 45mins.

      5. Once it’s done, add in some fresh chili crisp, fresh sliced scallions, and enjoy!

   2. AIR FRYER (bone-in or boneless works!)

      1. Preheat the airfryer for 400F.

      2. Once preheated, add a thin layer of organic wax paper. This keeps the liquid on the chicken and allows the chicken to cook in its juices for a more tender and juicy chicken.

      3. Spray the wax paper with a bit of cooking oil, then layer on the chicken thighs (whatever amount fits, mine fits 4) SKIN DOWN.

      4. Air-fry at 400F for 15 minutes, then once done, flip the chicken and airfry for another 10-12 minutes or until the skin is golden and crispy. The internal temp should read 165F.

      5. Enjoy over rice or as is!

   3. STOVE TOP (bone-in or boneless)

      ***This method is best done over medium heat so the sugar in the marinade doesn’t burn!

      1. Start by preheating a pan over medium heat with about 1 tbsp of neutral cooking oil.

      2. Once the oil is hot, add the chicken in skin side down and allow the chicken to cook on this side for about 4 minutes, being sure not to let the skin burn.

      3. Flip and allow the other side to cook for about 3-4 minutes, then add in about 3-6 tbsp of the marinade sauce to the pan.

      4. Let the sauce reduce and simmer for at least 3 minutes then glaze the chicken with the sauce.

      5. Once the chicken reaches 165F enjoy as desired!

I like to make this recipe a few hours ahead of serving time because it is delicious hot or cooled. It’s easy to transport too, and enjoy it almost like a pizza!

Ingredients:

• Premade pie crust

• 1 tbsp olive oil

• 1 onion, sliced

• 2 tsp red peppers

• 4 cloves garlic, minced

• 1 sprig rosemary finely minced

• 8 oz mushrooms, sliced

• 1 tbsp butter

• 4 leaves sage sliced

• 1 tsp sesame oil

• 1 tsp red pepper flakes

• 1 tsp kosher salt

• 1 tsp black pepper

• 1/2 cup flavored cream cheese or any creamy cheese (I like sourcream and onion!)

• 1/2 cup Parmesan cheese

• 1 egg

• sesame seeds to coat the crust

1. Start by heating a pan and adding 1 tbsp of oil, then sautéing the onions until translucent and soft (about 5 minutes).

2. Add in the minced garlic and red peppers, then the chopped rosemary. Season with any extra seasonings you’d like!

3. Keep sauteeing the onions until lightly browned and very soft, then remove from the pan and set aside.

4. In the same pan, add in 1 tbsp of butter then the sliced mushrooms. Sautee the mushrooms until soft, then add in the red pepper flakes, sliced sage, seasonings (salt and pepper), then 1 tsp sesame oil.

5. After the mushrooms are soft, remove and set aside to cool.

6. Preheat the oven to 400F and line a baking tray with some parchment paper.

7. Take out the pie crust and place it onto a sheet of parchment paper. Optionally you can use a hand roller to stretch out the crust a liittlllle more to make it bigger (if desired).

8. Smear the cream cheese or cheese of choice on the face of the crust, leaving about 1-2 inches of space from the edges.

9. Next layer on the sautéed onions, then mushrooms, making sure to add the filling over to the edge of the cheese circle. Finish off with a thick layer of Parmesan cheese (As much or as little as you want), and top it with sage leaves.

10. Using your fingers, gently fold over the edges of the crust inward about 1-2 inches, or until it starts to over the outter edge of the filling. Repeat this in 2 inch segments around the galette, allowing some crust to fold over each other to get a pretty pattern.

11. In a small bowl, beat an egg until thoroughly combined, then use a brush to brush the egg wash onto the edge crust of the folded pie crust.

12. Sprinkle on sesame seeds to coat.

13. Bake in the oven at 400F for about 35-45 minutes or until the crust is golden brown.

14. Serve with extra parm, honey, and enjoy!

I’m not sure if I’m formatting my substacks correctly yet, but here’s a quick ping to make one of my favorite cakes. It’s impressively easy to perfect, and only requires a bit of patience!

Ingredient

s:

½ cup sugar

4 eggs

1 can condensed milk

1 12oz can evaporated milk

1 tbsp vanilla extract

Betty Crocker Devils Food Cake mix

1 cup milk or water

½ cup oil

3 eggs

Method:

Step 1

Make the caramel by adding 1/2 cup sugar to a pan and letting it melt. Remove when the caramel deepens and immediately pour into cake pan.

Step 2

While the caramel cools, whisk together the flan ingredients.

Step 3

Pour the flan mixture into the pan with the caramel, about halfway up your cake pan. Place the cake pan into a larger pan and make a water bath by filling the larger pan up with water, about halfway up the cake pan.

Step 4

Cover with aluminum and bake in a 350F oven for 45 minutes.

Step 5

While it’s baking, prepare your cake mixture. Mix the box cake with necessary ingredients

Step 6

After the flan is done in the oven, uncover the foil and add in the cake mix. Cover again, and bake at 350F for another 45 minutes.

Step 7

Once it’s done baking, remove from the oven and take the smaller cake pan (containing the chocoflan) out of the water bath. Set the cake on the counter to cool for about 2 hours. After cooling, place the chocoflan into the fridge, covered, overnight. (this step takes hella patience, so be strong!!!)

Step 8

The next day, set the cake on the counter about 15 minutes before you want to consume. Use a knife and run it around the edge of the cake pan. Flip on a larger plate, and enjoy!!! :)

Ingredients:

• 3lbs carrots, optionally peeled an cut into 1.5 inch in length

Glaze:

• 3tbsp olive oil

• 1/4 cup honey

• 3 tbsp fish sauce

• 1 lemon

• 2 large cloves of garlic, minced

• 1 tbsp dried parsley

• 1 tbsp red pepper flakes

• 2 tsp garlic powder

• 1 tsp paprika

• 1/2 tsp msg

• 1 tsp kosher salt

• 1/4 tsp fresh cracked black pepper

Panko crisp:

• 2 tbsp olive oil

• 1/2 cup panko bread crumbs

• 1 tbsp lemon zest (used from lemon in the marinade)

• pinch of salt

Procedure:

1. Start by preheating your oven to 425 F and lightly greasing a tray big enough to hold all your carrots.

2. Next, use a grater to grate the yellow rind of the lemon and place the zest in a small bowl and set side- this will be used for the panko.

3. Combine all of the sauce ingredients in a bowl, juice the lemon, and mix everything to combine. You can taste test to see if you want more savory/umami notes (add another 1tsp of fish sauce), or add more honey if it’s too strong for you.

4. Peel and prepare your carrots, then add them to a roasting try WITHOUT parchment paper. The paper will get too soft from the wet glaze and end up tearing when you mix the carrots.

5. After the carrots are in the pan, pour over all of the glaze onto the carrots and give them a good massage/mix until all of the carrots are coated in the fish sauce glaze.

6. Place the pan into the 425F preheated oven and bake for 25 minutes.

7. After 15 minutes, remove the tray from the oven and use a spatula or chopstick to stir the carrots around, ensuring the carrots get coated in the glaze, then put the tray back in the oven for another 10 minutes or until the glaze has darkened and become thick and sticky.

8. Optionally, you can lightly broil your carrots for another 3-4 minutes to really get a nice color on your carrots, but I liked the way mine looked after the initial 25 minutes.

9. While the carrots are roasting, let’s make the panko topping! In a small pan, heat up the 2 tbsp of olive oil for about 1 minute on medium heat. Add in the 1/2 cup of panko and immediately start stirring. Keep stirring the panko for antoher 2-3 minutes so all of the sides of the panko get crispy and golden, then season with kosher salt. Once your panko is golden and crispy to your preference, remove the pan from heat and pour your panko into a bowl.

10. Add the lemon zest from earlier (step 2) to the panko bowl and uses your fingers to lightly massage the lemon zest into the panko.

11. Once your carrots are done, add them to a serving tray and top the carrots with all of the panko mixture, as much parmesan as you want, and scallions!

12. Enjoy! :)

    
    

Facts aside, you can also use this for chicken drumsticks, thighs, and even breasts (skin on is preferred)! Recipe below, I hope you guys enjoy :3

Recipe ~~ serves about 4-6 people for a side!

Chicken & seasonings:

• 2lbs chicken wings

• 3 tbsp soy sauce

• 2 tbsp dark soy sauce

• 2 tbsp sugar

• 1/2 tbsp kosher salt

• 1 tsp freshly cracked black pepper

• 1/2 tsp msg

• 1 inch knob ginger, julienned (this is optional, but the ginger fries up soooo nicely!)

To dredge:

• 1/2 cup potato starch

• 1/2 cup tapioca starch

• 1 tsp kosher salt

Pan sauce:

• 3 tbsp unsalted butter

• 2 whole garlic cloves peeled and minced

• 1 tbsp chili oil

• 1/4 cup soy sauce

• 2 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 2 tbsp brown sugar

• 2 tbsp honey

• 2 tbsp water

• 1 tbsp rice wine vinegar

Garnish:

• Sliced green onions

• Toasted seeds

• Red Chili peppers

Procedure:

1. Marinate the chicken by combining all of the ingredients under “chicken and seasonings”, then into the fridge to marinate for a minimum of 30 mins or for best flavor, 4 hours (or until you lose patience).

2. Next, in a bowl or plate, mix together the potato starch, tapioca starch and 1 tsp kosher salt until thoroughly combined.

3. Place a large pan over medium high heat and add 2 tbsp vegetable oil, allow to preheat for a few minutes while you dredge the chicken.

4. Dredge the marinated chicken into the flour mixture by placing the chicken in to the flour mix, giving it a gently but firm press on both sides to allow the flour to form a light crust.

5. Place the chicken into the preheated pan, and add as much as you can without overcrowding the pan. Allow each piece of chicken to have full contact with hot oil and pan. Let fry undisturbed for at least 1-2 minutes, you’ll have to batch fry, fyi!

6. Once one side turns golden and crunchy, flip to the other and repeat the cooking process until all the chicken has been fried on both sides.

7. Now, remove the residual oil from the pan and let’s make the pan sauce!

8. To make the pan sauce, first melt the butter and add 1 tbsp chili oil.

9. Add in the garlic, the more the merrier, then add the rest of the sauce ingredients. Mix until combined and let the sauce bubble and thicken slightly.

10. After the sauce is thick, add the chicken in and toss to coat all of the sides. Garnish with loads of scallions, sesame seeds, and fresh chili peppers (if you can handle it :P) , and enjoy!

1 pound peeled raw medium-sized shrimp, minced

1 cup shredded and chopped imitation crabmeat (½-inch pieces)

4 scallions, sliced

1/2 a white onion, diced

4 garlic cloves, minced

½ cup mayonnaise

1 tablespoon chicken bouillon powder

1 tablespoon toasted white sesame seeds

1 teaspoon soy sauce

1 teaspoon toasted sesame oil

1 teaspoon dried red pepper flakes

1 teaspoon kosher salt

1 teaspoon black pepper

2 (8-ounce) French baguettes

PREPARATION

1. Preheat the oven to 350°F (180°C).

2. You can skip this step, but if you’re feeling extra you can saute the aromatics (scallions, garlic, onion) in a pan until they’re translucent for a softer taste! Most of the time I skip this step and just mix it with the rest of the ingredients in step 3 :)

3. Stir together the shrimp, imitation crab, scallions, onion, garlic, and mayonnaise in a large bowl until thoroughly combined. Stir in the bouillon, sesame seeds, soy sauce, sesame oil, red pepper flakes, salt, and pepper.

4. Slice the baguettes into 1-inch thick pieces. Using a spoon, smear 2–3 tablespoons of the shrimp filling over 1 side of each baguette slice.

5. Arrange the slices on a parchment-lined baking sheet. Bake for about 15 minutes, or until the filling is opaque and the bread is toasty.

6. Enjoy!

Can bake, airfry or pan fry.

I first posted this recipe years ago during my first few months of content creation and I’ve had THOUSANDS of you guys recreate this banger (insane) and I’m here to give you an even easier, pan method.

You can use any chicken of choice, but I prefer to use chicken thighs or chicken drumsticks. deboning is optional

Recipe (serves 4)

• 2lbs chicken, skin on is preferred. bone in or out is fine.

Marinade:

• 1 tsp five spice powder

• 1/4 tsp white pepper

• 1 1/2 tbsp oyster sauce

• 1 tbsp Shaoxing wine or sake

• 2 tsp soy sauce

• 2 tbsp dark soy sauce

• 1/2 tsp sesme oil

• 3 garlic cloves, grated

• 1 inch knob ginger, grated

• 1 tbsp honey

• 2 tbsp dark brown sugar, we need the molasses.

• 1 tsp kosher salt

• 3 drops of red food coloring, optional

1. Mix together all of the marinade ingredients in a bowl, then combine it to the chicken. This is best done in a ziplock bag!

2. Let it marinate until you lose patience, ideally 1-4 hours or even overnight.

3. Once ready to eat, preheat a pan with 1 tsp oil, then add the chicken skin side down.

4. Let the chicken skin crisp up a bit, about 3 mins, then flip and add the rest of the marinade sauce.

5. Simmer the chicken and the sauce until the chicken has cooked through fully and the sauce starts to reduce, about 10-15 minutes.

6. Allow the chicken to rest for 10 mins then slice and enjoy!

Love you guys, thank you for letting me be who I am and do what I do! I’m really excited to explore the idea of a cookbook, any thoughts on what it should be about? :)