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…
Bánh canh giò heo tôm might be a lesser known Vietnamese soup compared to the highly popularized phở, but its hearty flavor paired with springy tapioca noodles, and a load of meat and shrimp makes it just as delicious. This dish can seem similar to bún bò Huế, but it uses different noodles, is less spicy and quite a bit…
Hot and crispy fried spring rolls filled with seasoned ground pork and dipped into a sweet and sour sauce–lumpiang Shanghai, or lumpia, is my go to snack at any Filipino party and it never disappoints. What is lumpia? My girlfriend’s family throws a lot of parties (par for the course with many Filipino families though) and lumpia is always the…
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…
Also known as cassava bibingka, this cassava cake has a thick, but tender layer of fresh cassava root, condensed milk, evaporated milk, sugar, and coconut cream with an extra topping of silky custard. And it’s allllmost flourless, except for two tbsp for the topping! After eating cassava cakes at many Filipino restaurants and family parties throughout the years, I’ve come…
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…
Rich coconut sauce drizzled over a bed of warm sticky rice and chilled, perfectly ripened mangoes is an amazing way to end a meal. Mango sticky rice originated from Thailand and is understandably one of its most famous desserts that you can find at many Thai restaurants in America. Now, this easy to follow recipe allows you to make it…
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,…
Miso-marinated black cod is an ultra buttery and flakey dish with sweet hints of miso, mirin, and sake. Yes, it’s a three day marinade, but it’s incredibly easy, and this recipe is worth trying to get a taste of this melt-in-your-mouth experience. Where’d miso black cod originate? Black cod miso is most popularly known because of Nobu and his namesake…
When you want extra texture in your desserts or drinks, white tapioca pearls are a great way to get that extra chewy bite without introducing additional flavors. These plain white balls of tapioca starch are ever popular in Asian cuisine and this recipe shows you an easier way to cook them. After testing and cooking out about seven different types…
