The Gastronomy Gal

simplicity in food and travel

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  • by Jamie Lin
  • Posted on January 28, 2021

Vegan Chocolate Pomegranate Tart

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  • by Jamie Lin
  • Posted on January 16, 2021

Matcha Green Tea Strawberry Cake

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  • by Jamie Lin
  • Posted on January 4, 2021January 4, 2021

Steamed Pork & Cabbage Dumplings (Video)

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  • by Jamie Lin
  • Posted on December 22, 2020December 22, 2020

Blueberry Cream Buns (Video)

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  • by Jamie Lin
  • Posted on December 18, 2020

Scallion Dinner Rolls (w/ Vegan Option)

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  • by Jamie Lin
  • Posted on December 9, 2020December 9, 2020

Double Layer Butterfly Pea Cheesecake (Video)

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  • by Jamie Lin
  • Posted on December 5, 2020

Brie, Fig, and Balsamic Toasts

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  • by Jamie Lin
  • Posted on November 22, 2020

Beef Curry Puffs (Video)

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  • by Jamie Lin
  • Posted on November 15, 2020

Vegan Chewy Coconut Cashew Granola (GF)

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  • by Jamie Lin
  • Posted on November 7, 2020November 12, 2021

Coconut & Raspberry Curd Cake (Video)

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Celebrated my dog’s birthday with a homemade cake, made with all-natural ingredients! My dog loved it, but I did not (since the frosting is made from potatoes!). This recipe is from @recipe_tin
Spent some free time today to make a double-layered Japanese chiffon cake. The bottom is made from @suncorefoods purple sweet potato powder and the top is original flavor. Working with meringue can be tough, but the outcome is a light and fluffy cake that tastes soo good, and even better with some fresh whipped cream!
Mid-Autumn Festival is tomorrow and I always munch on store-bought moon cakes but I’ll be eating homemade ones this time around! I loved seeing other people’s moon cake creations and decided to make the Teochew style ones. Lard would have yield a flakier crust but I used butter to make them vegetarian. Used a bit of pea powder and stuffed them with red bean paste and pecans. They’re pretty addicting and I’m looking forward to the full moon tomorrow 🌚
This nutritious soba noodle bowl is topped with a variety of colorful vegetables and drizzled with a flavorful dashi-based sauce! The dashi sauce is extremely flavorful with great umami flavor. This dish is also gluten-free since the noodles are made 100% from buckwheat, a grain high in fiber which is good for digestion. Recipe is linked in bio and below:
Made this incredibly delicious Panko shrimp burger with homemade tartar sauce and it’s full of flavors and perfect for Summer! The thicc patty exterior is crispy and the inside is so meaty. The cooking process is simple, and took only 20 min. This is a good burger option for anyone who wants to eat less red meat. Recipe video is linked in bio and below:
These flaky sausage rolls filled with pepper pork and green onions are a twist on the popular Taiwanese street food, pork pepper buns or Hujiao bing (胡椒餅). I wrapped a peppery sausage mix into puff pastry, resulting in a pepper bun and English sausage roll fusion. The inside is juicy and flavorful, and the outside is crispy and flaky. It’s delicious and simple!

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Top Posts & Pages

Baked Mochi Donuts (GF)
Matcha Green Tea Strawberry Cake
Coffee French Macarons
Double Layer Butterfly Pea Cheesecake (Video)
6 Vegetarian Toast Recipes (Video)
Earl Grey Basque Cheesecake (Video) (GF)
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Recent Posts

Chinese Chive Pocket Pies (Jiu Cai He Zi)

Doggie Birthday Cake (Video)

Lox Bagel-Inspired Avocado Toast

Teochew Red Bean Spiral Mooncake (Video)

Veggie Soba Noodle Bowl (GF)

Panko Shrimp Burger (Video)

Lighter Greek Yogurt Tiramisu

Taiwanese Pepper Sausage Roll (Video)

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