Watermelon Margarita


We were introduced to watermelon margarita at Sol Cocina, one of our favorite happy hour hang out. It’s a warm spring day in Scottsdale and calls for a nice cocktail! I followed the bar tender’s suggestion and used El Jimador tequila and strained the watermelon juice to make sure it is pulp free. Cool and refreshing! Took the dog on Read More

Durian Spring Rolls


My cravings for durian struck again. I wanted to make durian puffs but decided to go easy and picked up a pack of spring roll skin instead. Indeed this recipe takes much less work than durian puffs. When you are short on time and feeling dessert, this is a go to recipe if you have the ingredients on hand. Creamy Read More

Asian Sesame Chicken


I love three cup chicken, but Hanna always complain that it is too oily.  I have resorted to this alternative recipe when I want to cook Chinese stewed chicken instead. Lots of ginger, no sugar👍, and still very flavorful with the reduced sesame oil. Ingredients 1 lb boneless, skinless chicken thigh Chicken marinade 2 Tbsp light soy sauce 1 Tbsp Read More

Crispy Pork Belly Taco


I’ve been craving pork belly lately and saw some nice cuts in H-Mart last weekend. I picked them up, made one serving for crispy pork belly rice, and saved the other for a fusion taco. What so fusion about it? crispy pork belly marinade with Chinese five spice powder and Asian sriracha mayo slaw served on Mexican tortilla skin. EK Read More

Apple Carrot Muffins


With a whole box of leftover shredded carrots sitting in the refrigerator, I decided to make carrot muffins for this week’s breakfast. Hanna did most of the work assembling the ingredients, mixing and dividing the batter into the muffin cups. These muffins turned out beautifully. She did a great job dotting the muffins with walnut chips. Top it with cream Read More

Ushering in the Year of the Ox


How time flies! So glad we finally sent off the dreadful Year of the Rat. Hope that we will truly turn the corner with the pandemic in the Year of the Ox. There are so many Chinese New Year traditions that we observed when I was growing up. The girls cannot experience the holiday the same way we did in Read More

Bak Kut Teh (肉骨茶)


Bak Kut Teh is the Teochew/Hokkien pronunciation of pork bone tea (肉骨茶), though there is no tea in the ingredients 😁. Preparation of this dish involves hours of simmering the pork ribs in spices. When it’s ready, the broth is full of flavors and … fat. That’s why we need to pair it with Chinese tea to cut the grease. Read More

Soon Kueh


Soon kueh is one of the Teochew delicacies that I wanted to master. I love the chewy skin and the complex texture of the savory filling. Top it with sweet soy sauce and fried shallots, Yum! I spent 5 hours in the kitchen, painstakingly wrapping, pinching and pleating the edges of each dumpling. Well worth the effort. The filling in Read More

Hot and Sour Soup


With the pandemic still raging, it’s been one year since I step foot in a Chinese restaurant. Many of the Chinese restaurants do not offer outdoor dining and we did not want to take any risk with indoor dining. I decided to prepare Hot and Sour Soup at home, it is one of our favorite items on the Chinese restaurant Read More

Paloma


My newfound tequila cocktail.  Margarita with fizzzz…. Ingredients .5 oz (1 part) fresh lime juice .5 oz (1 part) simple syrup 1.5 oz (3 parts)tequila 2.5 oz (5 parts) fresh grapefruit juice 1 oz (2 parts) sparkling water Chilli lime salt for rimming Mint leaves, lime and grapefruit wedges for garnish Directions Rim the glasses with chilli lime salt. Fill Read More

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