Soft and fluffy Hokkaido milk bread

Holy Moly, if I had just known about Tangzhong earlier, I would have used this method when baking sweet buns a long time ago, worst of all I lived in Asia during the 1990s when this japanese technique got popularized through the book The 65° Bread Doctor. Using this method allows bread to stay fresh longer without needing…

Tonkatsu, Japanese schnitzel or Dongas in Korean

Exploring some of my Japanese heritage, funny thing though, I was 14 when I first ate at a Japanese reataurant. My great great grandfather was Japanese, unfortunately I do not know his name, but my great grand father was Pedro Nakamura y Gonzales. There can’t be that many Filipinos back then with that name so…

Mung bean and coconut stew with centella

The past few weeks I have posted a couple of mung bean stews, one that I grew up with(see recipe HERE) and one with lechon leftovers(see recipe HERE), this time I am making an all vegan mung bean caserolle with coconut milk. In the traditional filipino dish you use malunggay leaves for this dish, but this time I…

Banh xeo, Vietnamese sizzling crepes

I have been wanting to try this crepe at a Vietnamese restaurant in Oslo, but each time I have been there I have been too late, either they have been out or that they have stopped making them for the day. I saw the pan cake on instagram @kokofoodie, now I really had to try…

Munggo with lechon

  My cousine have never made mung bean stew when I come over for a bite to eat, because she knew that I used to hate it, but last time I went to visit her she hade made a pot of the stew. I read on your blog that you like munggo now, so I…

Tom Yum Goong

I have no knowlege of Thai food exept that I love eating it, and of course I have to try to make some of the dishes I have eaten. This time I am trying to make Tom Yum Goong a spicy sour soup commonly eaten in Thailand and Laos. Tom Yum Goong is the most well-known variety…

Mussles in coconut milk, Ginataang tahong

I was visiting my mum and she made Ginataang Tahong or Mussels cooked in Coconut Milk for dinner, this dish is a common Filipino dish. I understand that mussels are abundant and cheap in coastal areas so a dish like this is a regular feature on the dining table. I usually eat mussels with bread or fries, but since…

Colorful Thai coleslaw

This salad is based on a Thai green papaya salad, but in this one I only use green papaya,red cabbage and carrots. So that is why I called it a slaw. This salad is nice with a lot of different Asian dishes. 4 tbsp fresh lime juice 2 tbsp palm sugar 3 tbsp fish sauce 4…

Ike’s Vietnamese Fish Sauce Wings

I got very curious when I read about these wings on this Blog  I had to try to make it so I googled the recipe, I have never been to the Restaurant in Portland Oregon that serves them and never had them roadside from a stall in Saigon, so I do not know if they…

Pancit Palabok

“Come over for dinner Analiza I’ll make you some Pancit Palabok” my cousin texted me, she is along with my mum one of my sources for Filipino food. Pancit palabok is another example of Filipino’s love of noodles. This noodle dish though comes covered with a thick red shrimp-flavored sauce, and a mishmash of toppings such as…

Light and airy chinese fold-over buns

Steamed buns is a snack that I have grown up with, my dad used to make siopao a Filipino version of the chinese buns. These fold-over buns is something that I have gotten to know in the recent years, quite an ingenious way to make them, this way you can fill them with what you want to put in…

Pancit Canton

Pancit Canton is a Filipino Noodle dish with chinese heritage. Pancit has Hokkien origines, pian i sit  which literally means “convenient food. For me and most other Filipinos pancit means noodles In the Philippines this dish is usually served at birthday and other celebrations, the noodles represent long life and good health, but the noodles used must not…