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by Jamie Lin
Posted on July 18, 2018

Fluffy Chinese Bakery Bread (Sweet & Savory Fillings)

by Jamie Lin
Posted on July 15, 2018

Low Fat Lemon Poppyseed Cake (Vegan)

by Jamie Lin
Posted on July 8, 2018February 16, 2020

Tri-Colored Egg (A Taiwanese Specialty)

by Jamie Lin
Posted on July 6, 2018

Handmade Ravioli (No machine)

by Jamie Lin
Posted on June 4, 2018

My Foolproof Cream Puff Recipe (Red Bean and Sesame Flavor)

by Jamie Lin
Posted on May 16, 2018

Green Goddess Salad (Vegan)

by Jamie Lin
Posted on April 30, 2018May 1, 2018

Short Film: A Winter Wonderland in Germany & Switzerland

by Jamie Lin
Posted on April 22, 2018

Europe Day 1: Welcome to Frankfurt on Christmas Eve

by Jamie Lin
Posted on April 14, 2018August 27, 2020

10 Days in Germany & Switzerland

by Jamie Lin
Posted on March 16, 2018

Matcha Mochi Donut Holes (GF + Vegan)

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To warm myself up on cold days, I prepare Cantonese-style congee which is seasoned with some spices and included century egg and meat of choice (I used chicken). I often eat it as is but today I added chili oil for a bit of a kick!

Happy Thanksgiving week! It is time for me to bring back this colorful apple tart because this is what I’ll be making for dessert on Thursday. I use 3 types of apples and arrange them on top of a homemade frangipane. The tart is delicious and super aromatic. BTW the beans are used as pie weight and there are no beans in the recipe! Also, the apples do unfortunately lose some of their color after baking, but it’s still a lovely tart to bake! To make this, you will need:

TARO BUNS: MADE WITH HOMEGROWN TARO!

COLORFUL “COBB” SALAD

STEAMED CABBAGE ROLLS!

LOADED VEGAN BREAKFAST BURRITO!!

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Easy Blueberry Phyllo Pastries

Taro “Rotiboy” Buns

Colorful Cobb-Inspired Salad

Meat and Tofu Cabbage Rolls

Cherry Tomato Avocado Toast

Loaded Vegan Breakfast Burritos

Chicken & Veggie Yakisoba (from Package)

Simple Unagi Don (Roasted Eel Rice Bowl)

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