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.
Recreate the world's most delicious food (beef rendang) in your kitchen. Now you don't have to visit Indonesia or Malaysia to sample authentic rendang.
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!
Tori misoyaki is Japanese grilled chicken with a miso-mirin glaze. Don't forget to prepare the onion miso soy sauce to serve with the grilled chicken.
Learn how to cook Malaysian assam fish curry that tastes just like the one served in Malaysian Mamak stalls. Don't forget to serve this with steamed rice.
Greet Chinese New Year (or any holiday) with homemade hup toh soh (Chinese walnut cookies), and my recipe uses walnut and sesame seed for extra nuttiness.
Indonesian semur ayam is a delicious way to prepare bone-in chicken pieces and potatoes in a blend of spices, nutmeg, and kecap manis (sweet soy sauce).
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.
Master this easy Chinese steamed chicken with red dates, then take it up a notch by adding even more ingredients such as ginger, shiitake, and goji berries.
Learn how to prepare delicious and healthy Chinese bean curd and shiitake pork ribs soup using pork ribs, shiitake, bean curd, and jujube/red dates.
Learn to bake Indonesian bingka labu (a kabocha pumpkin cake), where one batter splits into a softer custard filling and a firm outer crust, an instant pie.
Learn how to cook simple three ingredients no mi fan (Chinese savory sticky rice) in a rice cooker, essentially an easy version of bak cang, or lo mai gai.