This microwavable brown rice recipe will close the gap in any stigmas you might have making this nutty and healthy rice variety. While you can use a rice cooker or cook brown rice on a stove, using a microwave is super quick and you won’t need to watch it closely. Since all microwaves have different strengths and settings, it’s worth…
Chewy and sweet boba is such a treat whenever I drink jasmine milk tea or any other bubble tea. After years of buying premade boba, I finally have a recipe to make boba at home anytime I feel a craving coming on. With just three ingredients, dark brown sugar, water, and tapioca starch, you can learn how to make boba…
Stock and broth are often used interchangeably in making soups and sauces, but they have slight differences. Stock is made from simmering roasted bones with vegetables. Broth is made from simmering roasted or raw meaty bones and vegetables with added meat. Both stock and broth need to simmer for three to four hours. Bone broth is made just with roasted…
Layers of ultra crispiness and browned to a golden perfection–spring roll wrappers are one of the most important (and favorite) parts of spring rolls and lumpia. These homemade spring roll wrappers will give you a new type of appreciation for that extra crunchy outer layer of spring rolls. Spring rolls historically came from ancient China and should not be confused…
While there are many ways to cook rice, using a microwave is a practically hands-off technique to make rice and sometimes it takes a shorter amount of time than a cooking in a rice cooker or on the stove. It’s also a good option if you don’t have a rice cooker at home and you’re not too keen on cooking…
Green onions, otherwise known as scallions, have a nice sweet, crisp, and mild flavor compared to their bulbous cousins the onion, which have a stronger and spicier flavor when eaten raw, and they are also in the same family as chives, leeks, and shallots. You can eat green onions raw, add them as a garnish, or cook with them in…
I love the sweet aroma of mangoes filling the room anytime I bring home a case. Surprisingly, mangoes are actually part of the cashew family and are classified as stone fruit. Originally, they came from India and have traversed many culinary cultures from then. The different varieties of mangoes range from Kent, which are sweet with sour hints of flavor,…
In most parts of Asia, pandan is a well-known aromatic ingredient in dishes ranging from savory to sweet. Pandan leaves have a unique sweet and The pandan plant is a type of screwpine plant that is native to South and Southeast Asia. These leaves are similar in appearance to palm leaves for it’s long and narrow size and green color.…
What is oyster sauce? My very first introduction to oyster sauce was Chinese Broccoli at a dim sum restaurant. Oyster sauce coats these substantial stems like a shimmery viscous blanket, balancing its steamy neutralness with a blend of umami and sweet. Not only is it the cosmically perfect accompaniment to Kai-lan (aka Chinese Broccoli), oyster sauce is often used for…
What is vinegar? Many of us are familiar with vinegar and its status as a fundamental ingredient in the kitchen, but have you ever questioned what exactly it is? Quite simply, the term “vinegar” is from the French term “vin aigre,” which means sour wine. Vinegar is made when you take a food source with sugar (think grapes, honey, or…