Hapanese Cuisine

In my Filipino-Style Beef Lumpia post, I mentioned the idea of putting banana and chocolate inside the crispy wrappers. Banana lumpia in itself is a classic Filipino dessert (and one that I grew up having as a special treat!). However, when you add some melted chocolate to the mix, that’s when you get the Indonesian… Continue reading Indonesian Pisang Coklat (Banana Chocolate Lumpia)

So, um… I might have forgotten that today was St. Patrick’s Day. 🙃 This might not be your typical Irish-American fare, but matcha is definitely green enough to put you in the spirit of the day! If you haven’t had matcha before, it’s a Japanese green tea powder that’s traditionally used in Japanese tea ceremonies.… Continue reading Matcha Peach Smoothie

Welcome to my first Tip Tuesday article! These are going to be quick reference guides for a wide variety of cooking and baking topics, and this week’s edition is going to be how to make a perfect naked cake. I get it—if you haven’t heard the term before, it might throw you off a little… Continue reading Tip Tuesday: How To Make A Perfect Naked Cake

Nira-tama is one of the best Japanese dishes that you’ll probably never eat in a restaurant. This combination of scrambled eggs and Chinese garlic chives (also known as nira chives) is a classic example of Japanese home cooking, often served as a donburi (a rice bowl dish) that’s perfect for any meal of the day.… Continue reading Nira-Tama Donburi

Being a certifiable city kid, I’ve always loved the vibe of bistros. I love the atmosphere, the fancy coffee drinks, and the meals that always seem to have just the right creative twist. That’s precisely what inspired these brisket melts. With the rich cheese, smoky brisket, and spicy Romesco sauce, these melts feel a little… Continue reading Bistro-Style Brisket Melts

Remember when I said that Char Siu Pork Tenderloins could go with pretty much anything? This quick-cooking Cantonese-Japanese fusion dish is vibrant proof of that. 😋 Japan actually does have its own spin on char siu pork, called chashu (チャーシュー). It does keep a lot of the sweet notes in the flavor profile, but that’s… Continue reading Char Siu Yakisoba

“How do I love pho? Let me count the ways~” In all seriousness, pho (pronounced like the “fa” in “fa-la-la”) is an amazing treat! This national dish of Vietnam consists of rice noodles and thinly sliced meat (typically fresh cuts of beef, but chicken and Vietnamese meatballs can also be used) served in a clear… Continue reading BBQ Brisket Pho

I know, it might seem a little bit extra to make your own broth from scratch. It seems a lot easier to buy the cans or the cartons from the store, but there are so many perks to making your own! First, if you use a lot of mirepoix vegetables (carrots, celery, and onions) in… Continue reading Slow Cooker Ginger Beef Broth

Char Siu is one of my favorite things to come out of Cantonese cooking. Literally translating to “fork roasting,” this method of cooking involves marinating a cut of meat (typically pork) in a complex sweet-and-savory barbecue sauce before roasting to caramelized perfection. You can use this method on any cut of pork, from the fattier… Continue reading Char Siu Pork Tenderloins

If you haven’t had much Thai food, Pad See Ew might not be the most familiar name. Literally translating to “fried soy sauce,” this quick-cooking dish highlights Chinese-inspired flavors of soy sauce and vibrant greens in a uniquely Thai way. When you’re shopping for this dish, look for the widest rice noodles you can find.… Continue reading Beef Pad See Ew