The Gastronomy Gal

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Tag: love

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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Har gow, shrimp dumplings with a translucent wrapper, is a classic Cantonese dish often served at dim sum restaurants. Well, what exactly is dim sum? Dim sum is a Cantonese-style cuisine where small-portioned dishes are pushed around on a cart, and guests select which dishes they want from the cart. Each dish is appetizer-sized so that people can share a variety of different dishes with others. Traditionally, the dishes are served with hot tea.

This spicy Buldak cheesy tteokbokki is so comforting but also lowkey hurts my weak stomach at the same time. So worth it though!! Tteokbokki is a Korean rice cake dish that is typically cooked in a spicy stew with fish cakes and onions. The rice cakes are chewy, fun to eat, and super easy to cook. I added the @samyangfoods Buldak ramen noodle sauce to give the dish an extra kick of spice and flavor and it’s SO good!! I also add cheese because the cheese helps neutralize the spiciness while also adding an extra creamy texture. The cheese is a total game changer so I highly recommend it. Full recipe is linked in bio and here:

I just love all-in-one dishes that are quick and easy to make. This beef Soboro Donburi (beef rice bowl) is a colorful, flavorful Japanese entree that requires just 30 minutes to cook! Most Soboro bowls contain just 3 toppings, but I added a fourth one to add more color. You can serve the dish in a bowl or a bento box. This was one of my meal-prepped meals for the week so I made it in a bento box!

Make creamy miso udon with shrimp and mushrooms in just 20 minutes! This is a Japanese and Italian(ish) fusion dish packed with umami flavors. The dish contains chewy udon noodles, thick noodles made from wheat flour, a miso alfredo sauce, brown mushrooms, and shrimp. In a way, it’s basically an alfredo pasta with miso and spaghetti substituted with udon noodles. Udon noodles are one of my favorite noodles because of their chewy texture and ability to hold on to more sauce.

Enjoy these salted egg yolk custard buns that are inspired by two dim sum classics, custard bun and runny egg yolk bun! I love biting into the soft and fluffy dough and tasting the sweet and savory creamy custard filling. Salted egg yolks are commonly used in Chinese cooking, stuffed into sticky rice, mooncakes, and more! Adding salted egg yolks to dishes adds a rich, buttery, salty flavor. Don’t dismiss salted egg yolks without trying them. Recipe is posted here and in bio:

This sticky rice roll or fantuan is a popular Taiwanese and Chinese breakfast food item that typically includes egg, fried cruller, and salty and sour condiments. It is particularly convenient for people who need a quick grab-and-go breakfast at while on the way to work. Whenever I go back to Taiwan, I eat so many because it’s not only delicious, but also incredible cheap (~$1.50)! Pairing it with soy milk is just *chef’s kiss*.

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Recent Posts

Crystal Shrimp Dumpling (Har Gow)

Buldak Cheesy Tteokbokki (Spicy Korean Rice Cakes)

Beef Soboro Donburi (Beef Rice Bowl)

Creamy Miso Udon with Shrimp and Mushrooms

Salted Caramel Macarons

Salted Egg Yolk Custard Buns

Sticky Rice Roll (Fan Tuan)

Marbled Butterfly Pea Mochi Donuts (GF)

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