• Latin American,  Quick & Easy,  Vegetarian

    Instant Pot Arroz con Gandules

    Hi guys! Some of you have been asking me for veggie-friendly recipes, and you ought to know you’ve been heard! I have a lot of delicious rice, bean, and curry recipes that I can’t wait to share with you. Here’s an Arroz con Gandules (rice with pigeon peas) recipe that’s a Latin American classic, adapted from Ambitious Kitchen. You should be able to find pigeon peas in cans. Be on the lookout for the Goya brand. You will also need Sazon seasoning, which you can get either on Amazon, your latino grocer, or the ethnic aisle of your grocery store. Some brands contain MSG, but I got mine off Amazon,…

  • Meat,  Quick & Easy,  Vietnamese

    Grilled Lemongrass Chicken

    This dish is my go-to easy meal prep recipe. You can make this in large batches and it’s extremely versatile. With this simple protein, you can make rice plates, vermicelli bowl, spring rolls, fried rice… the possibilities are endless. Give it a shot and let me know what you think!    Ingredients 2 pounds boneless chicken thighs 3 stalks lemongrass (~3 tablespoons prepared) 3 cloves garlic 2 tablespoons shallots -OR- any onion, minced 2 tablespoons fish sauce 1 tablespoons soy sauce 1 tablespoon sugar Ground black pepper, to taste 2 tablespoon neutral oil (canola, grape-seed, etc) Scallion, sliced for garnish, optional Fried garlic, for garnish, optional (You can buy these at…

  • Chinese/Taiwanese,  Quick & Easy

    Sichuan Mapo Tofu

    I’ve grown up eating mapo tofu. My dad always made his own Cantonese version, which I would happily gobble up with my rice. Despite the fond memories, I was not satisfied with the mapo tofu I’ve come to know. It was too much like soybean, too mild in spice, and totally lacking the iconic numbing peppercorn. It didn’t have that robust flavor I was craving.  So what makes the flavor robust? Good question! Pixian doubanjiang has actually been fermented for much longer than the Hong Kong brand, giving it a much darker color and earthy flavor. If I had to draw a parallel, it would be similar to a smokier…

  • Chinese/Taiwanese,  Quick & Easy

    Caramel Plum Spareribs

    After at least an hour of agonizing over dinner, I dragged my heels to my local supermarket and decided on pork spareribs. I debated between Vietnamese caramel ribs and my dad’s plum sauce steamed ribs. That was a no-brainer. Sticky, gooey ribs always wins, but why not have the best of both worlds? For this recipe, you will need fish sauce, plum sauce, and sugar. I typically use Koon Chun brand plum sauce, which I’ve been able to find it in most Chinese super markets.  If you love sweet, sticky and tender pork ribs, then you’ll love this recipe. Give it a try!