Recipes

If you’ve seen adaptogens popping up on social media or in health magazines, you might be wondering what these magical ingredients are and do they work? Adaptogens are healing herbs that can aid in everything from boosting energy to balancing moods. Read on to learn about the benefits of adaptogens.These supplements are often consumed as a powder, capsule, or tonic, and can even be mixed into smoothies and soup recipes. Adaptogen herbs have been used throughout the world for thousands of years — and the benefits of adaptogens are vast.  If you’re considering adding adaptogens to your health regimen, this...

Tempura Udon is a popular Japanese noodle soup with thick wheat noodles. It is topped with crunchy prawn tempura, fish cake and chopped shallots/scallions. Dashi-based broth has saltiness and a hint of sweetness that goes so well with tempura. I can’t believe I haven’t posted Tempura Udon before now! I was focussing on ramen so much that I forgot one of the most traditional noodle dishes, udon noodle soup. I posted 6 ramen recipes – Easy Japanese Ramen Noodles, Home-made Ramen Broth Recipe, Home-made Miso Ramen, Home-made Shio Ramen, Okinawa Soba (Sōki Soba), Hiyashi Chūka (Cold Ramen). But I only posted one...

Chinese Spare Ribs are one of the Chinese Restaurant Take Out favorites. Armed with a couple of ingredients from the Asian section of your local grocery store you won’t have to go to the restaurant for these anymore. Chinese Spare Ribs is a classic Chinese take-out dish we all love to eat, but few people attempt to cook by themselves. It can seem a bit too intimidating for those without experience cooking Asian food. The good news is besides using a few unfamiliar ingredients, Chinese Spare Ribs are just Chinese BBQ ribs. They’re as easy-to-make at home as any other...

It’s cold and rainy here in NYC. This weather gives me an instant urge for soup, and nothing does it for me like some ramen. There is nothing better than having my head bent over, slurping noodles from a bowl of hot, steaming broth. I mean, who doesn’t like to be fed while getting a facial. I cannot contain myself. I think I was probably supposed to be of East Asian or South Asian descent, because I looooove almost all Asian food—based on what I have tried. Maybe in my next life. I love Thai, Vietnamese, Korean, Indian, Chinese (Sichuan)...

Of all the traditional Malay Kuehs in Singapore, the Nonya Kueh Lapis, not to be confused with Prune Kueh Lapis, is a great childhood favourite because of its colourful layers and chewy texture. Also known as Kuih Lapis or 9 layer kueh in Malaysia and Indonesia, there are two ways to eat it: layer by layer or by biting right into it. The former is a more playful method of eating the kueh which most children and even some adults love to do! But whether you are a layer-eater or regular biter, enjoying the Rainbow Kueh Lapis always comes with...