Learn how to make Indonesian tempeh with my complete step-by-step guide, with a detailed explanation to culture tempeh, and tricks to dehull soybean skins.
Rice flour, sugar, and instant yeast are the only three ingredients you need to prepare this classic Chinese steamed rice cake (bai tang gao), and a steamer!
Learn how to prepare taro paste with three ingredients: taro, coconut milk, and sugar. Taro paste is a great filling for bread, mooncake, mochi, or pastry.
Learn how to prepare wajik (Indonesian sticky rice cakes) with only 4 ingredients: white sticky rice, coconut milk, palm sugar, and pandan leaves. Vegan and gluten-free.
How to cook chwee kueh (water cakes) at home with a steamer or a microwave. These cakes are delicious with the generous amount of preserved radish topping.
Five ingredients are all you need to prepare Chinese preserved radish omelette (chai po neng) at home. Use vegetable stock for a vegetarian friendly dish.
An easy recipe to prepare Chinese longan and snow fungus sweet soup (Cheng Teng), with jujube/red dates and lotus seeds. Vegan, gluten-free, and sugar-free.
How to create silky smooth Chinese savory steamed egg custard with only eggs, stock, and salt. With topping ideas to go with the steamed egg custard.
Hot and spicy terong balado (eggplants with chili sauce) just like the one you get in a decent Padang restaurant.
How to cook bakwan sayur (Indonesian vegetable fritters) at home, choosing the vegetable mix, and tips to get crispy bakwan.
Pretty deep ruby red jelly from Chinese red dates (jujube), goji berries, longan, and pandan leaves. Use agar powder or konnyaku jelly powder to make this vegan friendly and gluten-free dessert.
Make hawker-style mochi coated with sesame seeds and sugar just like the one sold in many Asian countries.