The Gastronomy Gal

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Tag: blogging

by Jamie Lin
Posted on March 30, 2019March 30, 2019

Savory Hotteok (Korean Stuffed Pancake)

by Jamie Lin
Posted on March 22, 2019July 18, 2019

Low-Fat Mandarin Orange Yogurt Cake

by Jamie Lin
Posted on March 21, 2019

Cheesy Cream & Onion Pinwheels

by Jamie Lin
Posted on May 24, 2018

3 Ingredient Vegan Chinese Turnip Cake

by Jamie Lin
Posted on January 15, 2018January 15, 2018
Gallery

To Germany and Back pt. 1

Oberammergau

Oberammergau

Meersburg

Meersburg

Seems like heaven

Seems like heaven

Lost in the Alps

Lost in the Alps

Sunset days

Sunset days

In Rococo

In Rococo

Mother Earth

Mother Earth

Lorelei behind

Lorelei behind

3:15 PM

3:15 PM

Schloss Nesuchwanstein

Schloss Nesuchwanstein

by Jamie Lin
Posted on January 10, 2018

Soft Maple Cookies (Oil-Free, GF, Vegan, Refined Sugar Free)

by Jamie Lin
Posted on August 26, 2017August 26, 2017

Matcha Energy Bites (Vegan + GF)

by Jamie Lin
Posted on July 3, 2017August 21, 2017

Taiwan Day 11: The Traditions of Paper-Making

by Jamie Lin
Posted on June 26, 2017August 21, 2017

Taiwan Day 8: Spectacular Drum Village and Performance

by Jamie Lin
Posted on June 22, 2017August 21, 2017

Taiwan Day 7: Lihpao Land and My Bikini Tale

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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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Recent Posts

Homemade Striped Pappardelle Pasta (Video)

Inari Sushi with 6 Savory Toppings (Video) (GF)

Apple Frangipane Tart (Video)

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)

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