The Gastronomy Gal

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High Protein Spinach Artichoke Flatbread

  • Posted on May 17, 2023

Pork & Chives Pan-Fried Buns

  • Posted on May 4, 2023May 3, 2023

Shrimp Tacos with Mango Avocado Salsa

  • Posted on May 2, 2023May 1, 2023

Eggslut-Inspired Breakfast Sandwich

  • Posted on April 27, 2023

Cheesy Beef Yaki Onigiri

  • Posted on April 20, 2023

Vegan Stuffed Mushrooms

  • Posted on March 7, 2023March 6, 2023

Rice Paper Cheese Sotteok Sotteok

  • Posted on February 28, 2023

Ahi Tuna Hand Roll (Temaki)

  • Posted on February 21, 2023February 21, 2023

Honey Butter Gochujang Salmon Bites

  • Posted on February 16, 2023February 16, 2023

Breakfast Spam Musubi

  • Posted on February 9, 2023February 9, 2023

Black Sesame Lava Cheese Tart

  • Posted on January 29, 2023February 12, 2023

Vegetarian Taiwan Mazesoba

  • Posted on January 19, 2023
  • by Jamie Lin
  • Posted on January 11, 2023January 10, 2023

Japanese Hot Pot

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  • by Jamie Lin
  • Posted on January 8, 2023

Seared Ahi Tuna Bowl

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  • by Jamie Lin
  • Posted on December 27, 2022December 27, 2022

Onsen Egg and Beef Rice Bowl

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  • by Jamie Lin
  • Posted on December 20, 2022

Spicy Korean Chicken Alfredo Pasta

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  • by Jamie Lin
  • Posted on December 2, 2022December 1, 2022

Easy Blueberry Phyllo Pastries

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  • by Jamie Lin
  • Posted on November 14, 2022November 14, 2022

Taro “Rotiboy” Buns

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  • by Jamie Lin
  • Posted on November 9, 2022November 8, 2022

Colorful Cobb-Inspired Salad

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  • by Jamie Lin
  • Posted on October 27, 2022

Meat and Tofu Cabbage Rolls

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  • by Jamie Lin
  • Posted on October 22, 2022

Cherry Tomato Avocado Toast

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  • by Jamie Lin
  • Posted on October 11, 2022October 22, 2022

Loaded Vegan Breakfast Burritos

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TUNA OVER RICE
5-INGREDIENT CHICKEN TERIYAKI WONTONS
Playing around with funky designs for my homemade ravioli. These were the BEST raviolis I have ever made because I used “00 type flour” and the mushroom filling was too freaking good! Filling recipe will be posted soon (my secret ingredient is mascarpone). 00 flour is a high-protein, extra fine flour that gives your pasta extra chew. It is pricier than all-purpose flour, but you can really taste the difference.
Here’s a fun way to eat an egg! Cook the egg white first, turn off the heat and add the runny yolk. Fold all four sides in and place on top of rice or toast. Finish it off with soy sauce, chili oil, and chives for a quick and yummy snack or breakfast.
HIGH PROTEIN SPINACH ARTICHOKE FLATBREAD
PAN-FRIED BUNS (Sheng Jian Bao)

Recent Comments

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Recent Posts

High Protein Spinach Artichoke Flatbread

Pork & Chives Pan-Fried Buns

Shrimp Tacos with Mango Avocado Salsa

Eggslut-Inspired Breakfast Sandwich

Cheesy Beef Yaki Onigiri

Vegan Stuffed Mushrooms

Rice Paper Cheese Sotteok Sotteok

Ahi Tuna Hand Roll (Temaki)

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