This Turmeric Spiced Quinoa is lightly pan fried with spices and mixed with green peas and grape tomatoes. It is deliciously nutty and flavorful!
Homemade Fah Sung Thong (Peanut and Sesame Brittle) lightly spiced with chili flakes and five-spice powder. They are fresh, light, and crunchy.
This light and fluffy Kabocha Cranberry Brown Rice Couscous is gluten free and vegan. It is delicious served with a stew or as a stand-alone dish.
Gluten Free Baked Avocado Fritters coated with rice puffs or gluten free rice Krispies. They are crunchy on the outside and soft on the inside.
Golden Pumpkin Pakoras coated with chickpea flour, garam masala, chili powder, ground turmeric, and cumin seeds. They are crispy crunchy and gluten free.
Traditional Baked Mooncakes are a real treat for the Mooncake Festival. These delicious pastries are filled with lotus seed and black sesame paste filling.
Delightful gluten free Snowskin Mooncake Piggies with lotus seed and red bean paste filling for the Mid-Autumn or Mooncake Festival.
These fragrant and delicious Coconut Candy flavored with pandan paste are sure to delight. Can be made ahead for all your parties and gatherings.
Ulundhu Vadai is a popular South Indian snack. It is made of urad dhal combined with chilies and spices, eaten on its own or with coconut chutney.
These Gluten-Free Ham and Cheese Breakfast Quesadillas are so easy to prepare. The addition of tomatoes and eggs make them even more tasty.
This Vegan Gado-gado Salad with a no-cook peanut butter dressing is a simplified version of a popular Indonesian dish. It is deliciously meaty and crunchy.
We had our first snowfall this past weekend. It was only about an inch but it covered the place and stayed around as the temperature was below freezing. The lakes have a very thin sheet of ice on them but that will soon melt as the weather warms up a little this week. I sure…
Pumpkin Muffins with Cinnamon Chips and Walnuts, perfect for breakfast or snack time. Recipe includes gluten free and traditional versions.
Life has many surprises and I was stumped last weekend while grocery shopping with Ro-Ri San. As we entered the store, he said it would be nice to have some of the Baked Mac and Cheese I made the last time. “Seriously? With bacon bits?”, I asked. He said, “Yes, and some parsley, please!”. If…
These Pumpkin Streusel Cheesecake Bars are a combination of pumpkin pie and cheesecake. Just the kind of food for the season! Recipe includes gluten free and traditional versions.
These balls of Ondeh-Ondeh are so fun to eat. Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside.
These soft and moist Muah Chee (Fujianese Mochi) coated with chopped peanuts make a great tea time treat or snack. Only 5 ingredients needed.
Tapioca Cake (Kuih Bingka), a Malaysian tea time favorite. Very easy to prepare with commercially available grated tapioca. Just mix and bake.
Buckwheat and brown rice flours give these speckled, fragrant, and fluffy Buckwheat Waffles a distinctly nutty and earthy flavor. A must-try!
Nothing beats a glass of this cool refreshing Honeydew Sago Dessert with coconut milk on a warm summer’s day. Big on taste and very easy to prepare.
Madeleines are very small sponge cakes with a distinctive shell shape. These delightful mini cakes are immortalized by Marcel Proust in his novel Remembrance of Things Past, Volume 1: Swann’s Way. Though I have not read the book, the renown Madeleine episode has been well quoted and his description of these scalloped cakes dipped in…