Sticky Miso Toffee Pudding with Cardamom Ice Cream

Sticky toffee or sticky date pudding is one of those desserts I grew to appreciate during my time in Boston. I once ordered this gingerbread sticky toffee pudding with brown butter, apples, and sage, and it was absolutely delicious! The combination of super soft, fluffy, brown sugary cake drowned in a rich butterscotch sauce was…

Vegan Tea Scones

The first important factor is the thickness of your dough. You need to roll out the dough, keeping in mind that the height(thickness of the dough) to width(size of your cookie cutters) ratio needs to be pretty close to 1:2 for the scones to rise appropriately and proportionately. My first batch, I went 2:3 for…

Vegan Scones with Strawberry-Basil Jam

This recipe came about because I had an opened can of coconut milk, a pint of strawberries, and a large amount of Thai basil that I needed to get rid of. So I figured, why not try my hand at making vegan scones? And serving them with a strawberry-basil jam? Worst comes to worst, I’ve…

Snom Wagashi

Ever since I saw Snom when Sword and Shield came out, I was a fan. They are these cute little worm-caterpillar-larvae bugs-things with a layer of ice spikes around their bodies. And they are hilariously adorable, namely because of their super simplistic design! For those unfamiliar with what wagashi are, it is an umbrella term…

Confit Garlic Knots with Chili-Lemon Crema

Back in the tail end of 2017, a freshly-minted 23-year Fred was forced to go to a department outing at his first job, on his birthday. Because his boss at the time decided it would be a great idea to plan a department outing on his birthday without telling him. So beyond the fact that…

Ghost Mochi

For Halloween, I absolutely had to make something ghost-themed. I wanted to use tonic water in this recipe as well, just because it contains quinine, a fancy way of saying that it will glow under black light. It has admittedly been a minute since I last made a dessert using tonic water(mostly because tonic water…

Trio of Onigiri

This recipe in a lot of ways is my play on a charcuterie board, but featuring onigiri. I wanted to make three different kinds of rice balls, featuring pork belly, salmon, and mushrooms, two sauces, one that was creamy and garlicky and another that is sweet-sour-smoky, and some Japanese-style pickles to garnish with. When I…

Shiso Mint Chip Ice Cream

I grew up on mint chip ice cream. For some reason, it was the only ice cream we would get whenever we went to Baskin Robbins, so it became a nostalgic flavor profile for me. That coupled with me eating a lot of thin mints as a kid. One random day when I was working…

Baby Seal Mochi

One trend that I remember seeing a lot of were these little mochi that were shaped into baby seals. They were adorable to look at, and that was enough of a motivation for me to attempt making these. I have seen different fillings being used in these, ranging from strawberry daifuku(strawberry and red bean stuffed…

Rowlet Inarizushi

When I was a kid who did not like raw fish yet, I found myself ordering only three things whenever we would go out for sushi: cucumber rolls, tamagoyaki(Japanese omelet), and inarizushi. Inari refers to these puffed tofu skins that are based in a sweet soy mixture, giving them a sweet, smoky, and almost salty…

Milky Way Yokan

I love Tanabata. For those unfamiliar with it, Tanabata is a Japanese holiday where they have a star festival, celebrating all things wishes! It is held to commemorate the one day in the year(July 7th) where two lovers, Orihime and Hikoboshi, who were separated by the Milky Way can see each other. Tags with wishes…

Sourdough Socca

Since I have a lot of sourdough starter leftover from the pita recipe, I wanted to test out some more flatbreads that I could make with it. So that’s when I decided on socca. Also called farinata, socca is a European flatbread made from chickpea flour(also called garbonzo bean flour!). Because of that, it is…

POG Jelly with Passionfruit

I was inspired by Taiwanese grass jelly when making this dessert. Grass jelly is an Asian dessert that consists of these dark brown cubes of jelly that are flavored with mesona chinensis leaves(the jelly basically tastes like a pleasant black tea with grassier notes). Usually grass jelly is topped with sweet braised peanuts and tang…

Coconut Sago with Yuzu and Milk Jellies

One of my earliest childhood memories was eating at this Chinese restaurant with my parents and being served a bowl of sago pudding for dessert. The tapioca pearls were swimming in this sweet coconut milk-based dessert soup-type of thing, which had bits of seaweed in there as well! That was the baseline inspiration for this…

Chrysanthemum Douhua

One of my earliest food memories was going to dim sum with my parents on Sundays. We would be served chrysanthemum tea with everything we ate and we would usually finish off a meal of spareribs, sticky rice, and dumplings and fried radish cakes with egg tarts and a sweet tofu called douhua. Douhua, which…

Pandan-coconut sticky rice balls

So I was watching the latest season of Top Chef with my friend Amanda, and a contestant named Monique made this really intriguing Filipino dessert called biko. Biko is a Filipino sticky rice cake made with caramelized coconut milk and brown sugar, just to give it this super hearty and rich texture and flavor. As…

Vegan and gluten-free pecan praline brownie sundae

I came up with this recipe because I wanted to see how challenging it would be to make a dessert that is both gluten-free and vegan. I wanted to take the most decadent, self-indulgent dessert, being a brownie sundae, and make it 100% free of animal products and gluten. Truthfully, making a vegan and gluten-free…

Gooey lemon curd-stuffed olive oil cakes

So it might be a surprise to anyone reading this, but I am actually dieting right now. Mostly because I have to go to a wedding in Hawaii, and I am not trying to look photogenic for that. That being said, dieting sucks. Majorly. Many, many meals spent on weight-loss smoothies and near-bland chicken breast…

Vegan Devil’s food cake with Biscoff and sesame

This cake was loosely inspired by the EatDomi chocolate, salted caramel, and sesame cake. I wanted to make it vegan, as it was a birthday cake order for a friend of a friend, and that person’s boyfriend was vegan. Yeah, I know, that was a really long string of words there. Anyways, while I could…

Vegan “Oreo” macarons

Randomly enough, one of my earliest childhood memories in Taiwan was actually buying Oreos from the 7-11 at the first floor of our Linkuo apartment, and dipping them into Taiwanese milk. Besides the fact that Taiwanese milk is absolutely delicious(it’s something in the grass those cows eat, I swear, but it’s naturally a lot sweeter…