You might be wondering why this post is named Muffins de Mochi con Misugaru. WELL, let me tell you why… Apparently, I’m not supposed to…
I have a total backlog of recipes I want to share with you and this one is top on the list. I have made this…
From one of my favorite sites, Two Plaid Aprons, a vegetarian version of Unagi Don! Eel grilled with a sweet and savory sauce or “tare”…
He needs to stop. I would like to dive into Eric Kim’s cookbook, Korean-American but have not been able to and it is all his…
My weekly trip to the farmer’s market starts with lining up at the P&K Strawberry stand 30 minutes before the market even opens. Yep, the…
As a kid, I spent a lot of time running the streets of Chinatown in San Francisco. After school, I headed to Chinatown to attend…
Waat Dan Fan (滑蛋飯) is one of my absolute all-time favorite down-home Cantonese dishes. The literal translation is Slippery Egg Rice. This version includes beef…
The flavor of the day is toasted black sesame seeds. They’re delicious-earthy, nutty, and bolder than white sesame seeds. They add texture, color, and zing…
I had been looking for a dessert/cookie recipe using Ube for a while when I came across a recipe for Butter and Ube Bibingka/Mochi on…