Ube halaya is a Philippine bread/pastry spread with a naturally pretty purple color. It can be enjoyed as is as dessert, but I prefer to treat it as spread for my morning toasts, or as filling for my bread rolls. Ube halaya is my second most favorite Asian spread, right after srikaya (egg and coconut milk […]
Vegetarian Recipes
15 Minutes Mushroom Teriyaki
I feel sluggish in summer and I tend to cook really simple dishes, like this 15 minutes mushroom teriyaki, so I can be in and out from the kitchen as fast as possible. Although we are making a teriyaki dish, there is no need to buy a bottle of teriyaki sauce. As long as you […]
Taro Swirl Bread
Today, I am sharing a recipe to make taro swirl bread. I use taro paste from my previous taro paste recipe, so if you want to make this bread, please refer to my previous recipe to make taro paste before hand. Or, if you want, you can use red bean paste too to make this […]
Taro Paste
Have you ever visited Asian bakery and look at the pretty purple color from their taro baked goods? Actually, you can make taro paste easily at home, just with a handful of ingredients: taro root, coconut milk, and sugar. You won’t get the shocking bright purple color though (I suspect the ones from bakery are most […]
Purple Sweet Potato Rose Steamed Buns
How can anyone resist freshly steamed Chinese steamed buns, let alone one shaped in rose, and come in light purple and bordering pinkish hue? After saving so many of these recipes for a long long while in my Pinterest board, I finally took the plunge and make these babies. Verdict: taste really good, soft fluffy […]
Almond Tofu
One of my readers ask me about how to make almond tofu that is ever present in Chinese buffet in United States. Well, the easiest way would be to buy almond tofu mix, but that feels a bit like cheating, but it works if you want to go the simplest route.
Broccoli and Tofu Stir Fry
Someone in your house is hungry and demand to be fed in less than 15 minutes. Does this sound familiar? Well, if you have one pound of broccoli and one block of firm tofu, you can make this tasty and healthy dish under 15 minutes, thus problem solved. Also, have I told you that this dish is […]
Orek Tahu Tauco – Tofu in Spicy Soy Bean Sauce
You want to know what’s the most time consuming this in this tofu dish? It’s frying the tofu actually, so if you can buy already fried tofu cubes from your nearby grocery, or better yet, if you live in Indonesia, and your street food seller is selling fried tofu, go grab some to make this […]
Tahu Goreng Bumbu Kuning – Turmeric and Spiced Fried Tofu
There are so many delicious tofu dishes in Indonesia, and this tahu goreng bumbu kuning (turmeric and spiced fried tofu) is one of our favorite. First, tofu is braised in spiced broth until the liquid is dry. At this stage, the tofu is very flavorful and if you wish, you can consume it straight away. But, […]
Brussels Sprouts and Garlic Stir Fry
Today I have a super easy and delicious side dish for you, brussels sprouts and garlic stir fry. Brussels sprouts look like miniature cabbage, and the taste is very similar to cabbage as well. They grow in a stalk, and sometime if I visit farmers market, I can find some sellers selling them in stalks! […]
Oven Baked Tofu
In many Asian dishes, you will find that we use a lot of fried tofu cubes. The most traditional way to make fried tofu cubes is of course by deep frying. You can also pan fry, but please make sure you have a non-stick pan or it will end up a horrible mess of tofu sticking on […]
Bakwan Jamur – Mushroom Fritters
Bakwan (fritters) is among the most popular snacks and side dish consumed in Indonesia. The most basic one is made with a mixture of cabbage and carrot, though shrimp and corn are also popular choices. For this recipe, I am choosing to use white button mushrooms to make my fritters. It is a very unusual […]
Perkedel Panggang – Oven Baked Potato Fritters
I am a huge fan of perkedel but I don’t make them often enough since I kind of hate deep frying. So I tried to come up with a way to bypass deep frying. In the past, I have successfully make Japanese croquette with an oven, so I applied the same principle in this recipe […]
Osmanthus and Goji Berry Agar
For your next visit to an Asian grocery market, I would suggest hunting down for a packet of dried osmanthus flower, usually found in the tea aisle. The flower has such a nice fragrant, though I guess one might need getting used to. The first time I had a taste of this flower was when I […]
Puding Gula Merah – Palm Sugar Agar
One of standard oldies but good to know dessert recipe, this agar is very close to agar srikaya, but with an addition of egg, which makes it so much richer. Of course, if you or your loved ones are vegan, you will want to exclude the egg, which is fine, and you will end up […]
Nagasari – Coconut and Rice Flour Cake Stuffed with Saba Banana
Among the many traditional Indonesian kue basah with banana, nagasari is probably the most widely known and most popular across the archipelago. It has come to the point where if you somehow forget the name of the cake and just ask for kue pisang (i.e. banana cake), you are almost guaranteed to get this cake. Nagasari is […]
- 1
- 2
- 3
- …
- 9
- Next Page »