I know you are going to freak out seeing this loooooong list of ingredients in the recipe. But let me tell you

I did not realized the last time I made congee with century eggs was almost 6 years ago. I've had it at the re

This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. This s

What I'm missing the most about home is street food carts that are lining up the street at night. It's unbelie

As much as I love to be in the kitchen tinkering with ingredients, brainstorming weekly meal plans, trying out

Pot-sticker carrots with bay leaves are made by caramelizing the carrots (without any added sugar, naturally f

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Homemade garlic naan that is so soft, stretchy, and garlicky that you will love tearing and can't stop eating

Chicken and rice are cooked in seasoning and then steamed in a bowl and then inverted into a plate for its dom

Made famous by Momofuku in NYC now you can easily make this flat steamed buns folded in half at your very own

I always have a soft spot for noodle, no secret about that by now. I've been craving for a ramen noodle AND ki

It never ceases to amaze me why little people (aka my kids) seem to have soooo many things when it comes to pa

When Fiorina sees me getting out flour, sugar, and eggs, she knows it's BAKING TIME! It's her favorite time. T

I remember 6.5 years ago when I just moved to Minnesota, so shocked by the subzero looonngggg winter. Being ho

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Pick

I love stuffing meat/seafood into vegetables :) In fact, this is fairly common thing to do in Asian cooking. W

My love for noodles definitely comes from my mom. My dad loved his rice. We have this term "rice bucket" in Ch

My dad once had a dream of owning a bakery shop. He was a die-hard bakery and pastry lover. He was a tradition

Super simple spicy and tangy noodles is really so very simple that I made this so often. It's spicy, savory, a

A while ago I made Ha Gow/Shrimp dumplings and I'm very pleased by the result of the thin transparent skins. T

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I can't believe today is the first day of summer. How quickly time passes. We are in the middle of the year...

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The moment I feel that stickiness on the tiled floor at the kitchen, I know the air is humid (and probably the

How many of you enjoy eating street food ? Something always appeal about street food to me. Perhaps it's the p

Pancakes are one ones of those things that I tried to "master" once I have kids. For some reasons, pancakes an

One of the top reasons why I wanted so bad to make this hasselback roasted potatoes was, they look so elegant

"Making flaky, buttery and soft croissants at home is no longer just a dream. You will be so addicted to make

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Rice porridge is cooked with ground black sesame seeds and can be served with savory or sweet toppings. This K

"Who would have thought candied orange peels dipped in dark chocolate could be so addicting! "   You know

"Noodles served with thick shrimp gravy, slices of potatoes, hard-boiled eggs, and dried shrimp is pure Indone

Vietnamese banh mi is one of my most favorite sandwiches. I'm not really a sandwich person and the only explan

Artichoke sure looked like an unidentified foreign object to me when I first saw it at the grocery store decad

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When it comes to the topic of Satay (we call it Sate in Indonesia), there are probably hundreds of varieties o