Sweet Potato Abacus Beads
Have you ever tried Hakka Chinese abacus seeds (suanpanzi, 算盘子), also known as abacus beads? This classic Hakka Chinese dish features bite-sized dumplings made with steamed, mashed taro and tapioca […]
Category Archives: Cooking
No-Churn Raspberry Rosé Sherbet
Since it’s World Cup time again, the past month has been all about football! It’s always an exciting tournament, but even more so this year with Vancouver being one of […]
Lamb and Chickpea Patties
These Lamb and Chickpea Patties came about during one of my pantry clean-outs. I discovered a few cans of chickpeas tucked away and started thinking of more exciting ways to […]
Cauliflower Potato Salad
Potato salad… but without the potatoes. Yup, you heard that right! I decided to give this classic a little twist by swapping the potatoes for one of my all-time favourite […]
Fried Pork and Mushroom Rice Paper Spring Rolls
A few years ago, I discovered that rice paper—the kind used for Vietnamese fresh spring rolls—can also be pan-fried. It was a total game changer. I had originally planned to […]
Xinjiang-Inspired Cumin Lamb Skewers
Don’t we all agree there’s just something about meat on a stick that makes it taste better? Whether it’s satay, kebabs, souvlaki or mishkaki — I love them all. These […]
Orange Cardamom Pistachio Shortbread Cookies
Who doesn’t love buttery, melt-in-your-mouth shortbread cookies? Especially at this time of year, when it’s all about holiday baking and cookies galore! I’ve made lemon rosemary shortbread before and they […]
Stuffed Anaheim Peppers
I love anything stuffed with a good filling — whether it’s veggies like bell peppers, eggplant, tomatoes, cabbage rolls, or any kind of dumpling (boiled, steamed, fried). So when my […]
Pumpkin Mochi Waffles
After making a batch of Pumpkin Butter Mochi, I was left with a bit of pumpkin purée. Sticking with the pumpkin-and-mochi theme, I decided to finally put my Dash mini […]
Pumpkin Butter Mochi
Traditional Polynesian food in Hawaii has been shaped by many cuisines over the years: Japanese, Chinese, Filipino, Portuguese and of course, American. So it’s no surprise that butter mochi—a baked […]
