This creamy mushroom cauliflower gnocchi is the perfect recipe to whip up if you’re short on time, if you’re craving something hearty and delicious. It’s creamy, and every bite of the well-flavored, well-seasoned sauce pairs perfectly with the chewy gnocchi. Your kitchen will be smelling like heavenly mushrooms for a good few hours afterwards, though (not a problem, of course).
Ma lai gao (马拉糕) is a popular dim sum dessert, alongside the ever-popular salted-egg yolk custard bao. It’s essentially a sponge cake with a beautiful caramel color due to the brown sugar, and because it’s steamed, ma lai gao is a fluffy, soft and gorgeous cake (it will literally spring back if you push down on it!).
Red-braised pork belly (Chinese: 红烧肉) has been a staple of my childhood diet — and now that I’ve moved out of Texas, it was the first thing that I was determined to learn how to make.
It’s made with a wonderful mix of spices, cooking wine, a soy sauce power duo, and more. What you end up with is soft, melt-in-your mouth pork belly from a two-hour long braising process, and a thick, subtly sweet sauce that’s perfect for drizzling over white rice.
Here’s an extremely simple yet delicious lil’ recipe for Amber Walnuts to add a bit of spice and edge to your life! 🙂
My mom loves to bake, and she’s frequently sending me photos of her latest creations as I stay in my dorm eating ramen and mac & cheese. *cries* Anyways, this time, she made Zebra Stripe Japanese Cotton Cheesecake, which looks amazingly good, so I thought I’d share it with y’all too!
As with everyone else this quarantine, I have definitely on a baking rampage this weekend (more like, every weekend): after buying some on-sale cookie butter, I figured I’d try one of the many recipes that involved cookie butter.
The easiest? These cookie butter brown sugar cookies!
Although the brunt of summer has passed us, it’s always fun to have an indoor activity to take me away from the extreme Texas heat (that lasts until mid-December…). One of my favorite things to do is to explore new and easy recipes for healthy snacks that I can snack on the rest of the day or after a sweaty workout — and not feel guilty!
Wontons are a classic Chinese dumpling variation: instead of like their semi-circle cousins, wontons are made from a square wrapper and usually have less filling (but of course, this just means you can eat more of them in one sitting). They’re literally a soul-warming meal, especially if you eat them alongside the hot soup, with a generous dollop of spicy chili crisps and green onions.
This recipe is one of my favorites: it’s my attempt to replicate the famous Auntie Anne’s softest cinnamon sugar pretzels. It’s a pretty simple recipe too — and hopefully will satisfy your cinnamon sugar pretzel needs.
Goat cheese in eggs – now that just sounds like heresy, doesn’t it? And I’m not gonna lie – this dish is odd at first bite; however, this is a good first impression. Each bite invites you further into the food and you accelerate your curiosity until you’ve destroyed the dish and feel satisfied beyond any initial wonderment.
Blueberry scones are the pinnacle of afternoon dessert — soft, crumbly, buttery and just the right amount of sweet.
They’re my favorite to grab at coffee or tea shops, and even better: they’re so simple to make yourself at home!
This fun little recipe is perfect for making eight large scones for a quick breakfast item to go alongside your coffee, or 16 smaller scones to stave off that mid-day hunger.
Welcome to another HMHS installment of high-speed breakfast foods. If you’re new here, quick but nutritious breakfast items are a favorite of ours. Because for the person who just doesn’t have time for morning sustenance, they can finally get it. So without further ado, we have the one and only HMHS Breakfast Smoothie!
Happy Dragon Boat Festival! As the occasion calls for, today we celebrate with zongzi!
Zongzi (also called Chinese sticky rice dumplings) are a traditional Chinese dish, consisting of various fillings wrapped in glutinous rice and cooked in bamboo leaves. As a native Texan, here’s my best analogy: think tamales, except the Chinese version.
Overnight oats are an awesome and easy make-ahead breakfast that takes only about five minutes to make. Moreover, it’s packed with fiber and protein to give you not only a tasty meal but also a nutritious breakfast! While this is our favorite recipe, don’t feel pressured to copy it exactly! There are tons of variations for you to try, and we’re looking for some new ones to make as well!
In Chinese, 盒子 (hézi) literally translates into box — an edible box, of course. A typical “box” that you’ll see sold as a quick street food item consists of chopped chives and eggs (or some other variation of that) stuffed into a dough “box,” although that box is shaped more like a crescent moon. I like to think of them as the older cousin of dumplings. Both are like savory pocket pies, but hézi usually are larger, have more filling, and a crisper skin.
Pad see ew translates into “fried with soy sauce,” and that’s basically the foundation for this popular Thai dish. It’s made with a combination of light and dark soy sauce (one for the color, one for the flavor), and is topped with eggs, protein, and Chinese broccoli. As for the star of the show: flat, broad rice noodles.
Crunchy on the outside and chewy on the inside: meet these amazing Brazilian cheese balls.
Turnip cakes are a classic at dim-sum restaurants, and have always been my favorite item (I save room for an entire serving for it each time…) While the more appropriate name is radish cake, they are an incredibly savory dish featuring veggies, sausages and rice flour. They’re a bit of a time commitment, but nothing too extreme — block out an hour and a half-ish, and you’ve got yourself some turnip cakes. And paired with some hoisin sauce and Lao Gan Ma chili crisp sauce…well, that’s as good as life gets.
Chiffon cakes are extremely light and fluffy, combining the texture of angel food cake and the richness of butter cakes. Meringue is folded into the batter to give it that unique texture, and a dash of lemon for the right amount of zest. They make for fun cakes to eat during afternoon tea, so without further ado:
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