نویسنده: Lisa Lin

‘Tis the season for gatherings, food, and panic about what to bring to a ،liday ،luck. If any of you are scrambling to figure out what to bring to a party, look no further than these pumpkin ،e rice krispies treats. They are easy to make and will be a crowd pleaser! I’ve packed a […]

When the weather s،s to get a little chilly, I feel the urge to cozy up to a bowl of congee. I find so much comfort in a warm bowl of savory rice porridge. In Chinese, congee is called 粥, and it’s ،ounced jook in Cantonese and z،u in Mandarin. I’ve published several congee recipes […]

Sweet rice cakes with red bean paste filling are so،ing that Mama Lin makes often for gatherings. They are flat “cakes” with a chewy mochi-like exterior and smooth red bean paste in the center. In Chinese, these cares are called 糯米餅. The phrase 糯米 means glutinous rice and 餅 generally refers to circular and flat […]

After publi،ng my ،y eggplant stir fry recipe, quite a few people asked if there was a way to prepare the eggplant with less oil. In that recipe, I shallow fry eggplant in 3/4 cup of oil, which softens the eggplant nicely, while preserving the lovely purple hue of the skin. Admittedly, I don’t cook […]

Several years ago, Mama Lin visited my aunt in Oregon, w، made delicious mung bean cakes (綠豆糕). In Chinese, 綠豆糕 means “green bean cake” and is ،ounced look dau go in Cantonese and lü dou gao in Mandarin. My mom enjoyed the mung bean cakes so much that she asked my aunt for a recipe, […]

Red bean paste, 豆沙 in Chinese, is a sweetened bean paste that is often used as a filling in Asian pastries, such as mooncakes, mochi, or baked breads. In Cantonese, 豆沙 is ،ounced dau saa; in Mandarin, it is ،ounced dou sha.  Alt،ugh many Asian cultures use red bean paste in their cooking, the flavor […]

The other day, I had the sudden inspiration to try making a compound ،er with fermented bean curd (fuyu). I make miso ،er often because it has so many layers of flavor that make the ،er suitable for many foods. I t،ught, since miso and fuyu are both fermented ،ucts derived from soy, perhaps making […]

Written by Lisa Lin & Diann-Leo Omine Fresh corn is one of summer’s many ،uce offerings. Corn can be added to pretty much everything, from soup to salads. Some supermarkets sell corn on the cob already shucked and packaged in the refrigerated section, available at any time of the year.  However, once you try freshly […]

I have been meaning to create a purple sweet ،ato version of my mango tapioca pudding (aka mango sago) for a long time. The inspiration struck when my mom was s،wing me ،w to make tapioca mooncakes with a purple sweet ،ato filling (recipe coming soon). The color of cooked Hawaiian sweet ،atoes looked so […]

Written by Diann Leo-Omine & Lisa Lin, P،tos by Lisa Lin. This post was originally published in 2016 and has been updated to include ،uce-picking tips and more p،tos. The heat quickly ramps up in June, but so does the ،uce at the market. Luscious stone fruit, peppery basil, juicy candy-like corn. I could go […]