With Halloween and Thanksgiving right around the corner, I thought I would post one of my favorite (easy) recipes to make Pumpkin Pie Turnovers.  This recipe is pretty universal – you can actually use any kind of filling you want… apple pie filling, cherry pie filling, jam, nutella, custard… even sweetened red bean paste!  Just [...]

Earlier this week, I posted a recipe for Liu Sa Bao (Chinese Salted Egg Custard Buns).  One of the main ingredients in this recipe is Chinese Salted Duck Eggs.  But what do you do when you don’t have salted duck eggs?  If you have a Chinese Grocery store nearby, you can buy them easily.  If [...]

When we were visiting Taiwan, I found myself incredibly car-sick.  I’m not sure what it was… I think a combination of jet lag, being really hungry, and being stuck in a car that was swerving side to side constantly while stopping and going abruptly (*cough* Uncle’s driving *cough*).  Well, after being stuck in the car [...]

It’s officially fall!  The 100 degree summer weather has finally left – and it actually rained yesterday.  I closed the windows, ditched my summer comforter, put away the fan… and the crisp smell of leaves is in the air.  Nothing says “fall” to me more than the scent of warm cinnamon and pumpkin.  And with [...]

Okara is the strained & pureed pulp of soy beans, leftover from making soy milk.  A few days ago, I made soy milk and mentioned that you can use the leftover okara in various recipes.  This  pulp is basically “pureed bean” – and can be used as a nutritious meat extender, or high fiber addition [...]

Last week, I posted a recipe for Dan Bing (a savory pancake filled with egg), which is a popular Taiwanese breakfast food – often served with a bowl of hot soy milk.  (In the summer, people tend to prefer a glass of ice cold soymilk with their breakfast.)   In that post, I mentioned making [...]