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by Jamie Lin
Posted on May 17, 2023

High Protein Spinach Artichoke Flatbread

by Jamie Lin
Posted on May 4, 2023May 3, 2023

Pork & Chives Pan-Fried Buns

by Jamie Lin
Posted on May 2, 2023May 1, 2023

Shrimp Tacos with Mango Avocado Salsa

by Jamie Lin
Posted on April 27, 2023

Eggslut-Inspired Breakfast Sandwich

by Jamie Lin
Posted on April 20, 2023

Cheesy Beef Yaki Onigiri

by Jamie Lin
Posted on March 7, 2023March 6, 2023

Vegan Stuffed Mushrooms

by Jamie Lin
Posted on February 28, 2023

Rice Paper Cheese Sotteok Sotteok

by Jamie Lin
Posted on February 21, 2023February 21, 2023

Ahi Tuna Hand Roll (Temaki)

by Jamie Lin
Posted on February 16, 2023February 16, 2023

Honey Butter Gochujang Salmon Bites

by Jamie Lin
Posted on January 29, 2023February 12, 2023

Black Sesame Lava Cheese Tart

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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)

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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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