On my first visit to Seoul, one of my favourite street foods was the rice cake and sausage skewer. The exterior is fried to a crisp, while alternating chewy rice cake and juicy sausage glazed with a sweet and spicy pepper sauce was just about perfection. Continue reading Sotteok Sotteok
Almost five years ago, I started writing down notes on how to make my own Thai iced tea… only to get completely and utterly stuck. The exact mix of ingredients for making your own Thai tea mix varies widely, and many of them are not easily tracked down in my part of the world. The pre-made leaves mix was also difficult to locate, so I relegated myself to ordering the drink at Thai restaurants. Continue reading Simplifying Thai Iced Tea
I recently returned from my first visit to Iqaluit, and as my vacation coincided with a dry and hot summer in the height of blueberry season, I spent many hours picking these little blue orbs.
Continue reading With wild berries
I first came across ttukbaegi bulgogi while dining at a soondubu place. I have a love for the sweeter side of life, so I instantly took to what is essentially bulgogi soup, though the imagery those words conjure do not do justice to this soul-warming dish.
Continue reading Ttukbaegi Bulgogi
I have to admit, I’m not particularly fond of French toast. However, my sister told me about a stuffed French toast she had at a restaurant once, and the idea intrigued me. Hungry after class, I made a peanut butter & jelly stuffed French Toast, complete with video instructions. Continue reading Peanut Butter & Jelly Stuffed French Toast
How to make an iced matcha rose latte in one minute:
Matcha chocolate chip cookies. I have been hunting for a good recipe, and have been playing with tweaking the recipe. I’m terrible with recipe testing, but I’m trying to slowly improve. Continue reading Matcha Chocolate Chip Cookies
Name a better feeling than shedding your winter jacket and rolling down the windows. Spring has sprung, and I have been feeling the effects of warm sunshine, extended daylight, and a renewed interest in kitchen things. Continue reading Embracing spring
When I was young, we used to go to a sushi restaurant as a treat. I didn’t eat raw fish (or many other things), so my default order was the yakiniku beef lunch set.
The majority of the Japanese restaurants were owned by Koreans in our area, so after time, when the owners changed hands, the menu changed the yakiniku to bulgogi.
I loved the thin, tender beef, so soft that it was almost fluffy, but filled with so much flavour. Back then, onions and carrots fell under vegetables that I ate without fuss, but I might have picked out the peppers if I saw them. Continue reading My Favourite Bulgogi
There is a certain charm about a rose latte. I don’t usually gravitate towards floral flavoured items, but the rarity of a rose latte always convinces me to order them.
When my rose drink comes out, sometimes looking decidedly not rosy, I do feel a tinge of disappointment. This disappointment was only magnified when I too, failed to create a pink latte made of roses. As most rose-coloured and flavoured drinks were done through unnatural means, I decided to take it upon myself to create a latte appeal to the tastebuds in my
eyes and mouth. Continue reading Rose Pink Latte