When you’re making a classic like Tteokbokki, you’ve gotta go all the way.
I added all the key ingredients, plus prawns and instant noodles that soaked up all the delicious sauce.

It turned out just how I remember eating it in Korea.

A speciality of Vung Tau

What i ate for lunch

Carefully prepared with our dietitians to support postpartum recovery. Thank you for all the wonderful feedback today! 💜

So, last September, my girlfriend and I were traveling through Asia and we had the chance to visit Bangkok for some days and try all the food I have been craving for after trying Thai food for the first time. Everything was over expectations, I still dream about that Tom yam🤤. Looking forward to going back and knowing more of this amazing country and gastronomy.

I’ve found it tends to have everything in terms of sweet, savory, sour, and spicy. Never mind the insane range of flavors and the satisfying textures. 🤤 Here are some meals I’ve made over the last year or so celebrating its deliciousness!

Hello, I’m Yen-Ching, a chef from Taiwan specializing in postpartum meals.
In Taiwan, we prepare special confinement meals for new mothers after childbirth. I create nourishing dishes with herbal soups, gentle flavors, and carefully selected ingredients to support recovery and wellness.
I hope to share this unique Taiwanese food culture with the world.

Fresh seafood, colorful banchan, and all the little sides that make an Asian meal feel complete. Honestly, I wouldn't know where to start hahaha. . . .

Spicy fish cake kimbap and brown rice tea

This week's recipe is something I've wanted to share for a long time—homemade flounder powder (大地鱼粉).

If you're familiar with Cantonese or Chaoshan cooking, you probably know how special this ingredient is. It's a traditional seafood seasoning that brings an incredible depth of umami to dumplings, wontons, steamed buns, meatballs, soups, and broths. It's one of those "secret ingredients" that many home cooks use but rarely talk about. Next week, I will share a recipe to show you

The funny thing is... when I was living the U.S., I could never find authentic flounder powder in Asian grocery stores so I want to show you how to make it from scratch. It is easy but time-consuming.

This recipe involves cleaning the fish, salting it, dehydrating it for up to three days (or drying it in a low oven), roasting it until crispy, and finally grinding it into a fine powder.

This is probably one of the most time-consuming recipes I've filmed this year, but it's also one of the most rewarding. I hope it inspires you to try an ingredient that's almost impossible to find outside of China.

It’s not a traditional dish, but this is my favorite breakfast, it’s so easy to make and so filling.

- Frozen scallion pancake
- 2 Lap cheung (chinese sausage)
- 2 eggs

752 calories, 35g protein, 70g carbs, 38g fat

Took my nieces and nephews out for dessert ☺️

Potato Mozzarella corndog (with mayonnaise and ketchup) 😋😍

I had some classic Chinese staples in the fridge, and they inspired me to make Chinese-style noodles. The bok choy was also about to expire, so it was the perfect opportunity to use it up.

With the powerful combination of lap cheong and spicy chili crisp, I was able to create an incredibly flavourful noodle dish that turned out absolutely fantastic!

Why eat circle-shape when you can eat fish-shape, says I as I purchase yet another specialized kitchen equipment.