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Welcome to the Recipe Index! Here you can find the four most recent recipes recipes. You can also browse recipes by category (using a drop-down menu), course (ex: side dishes or desserts), or cuisine (ex: Chinese or Japanese). Simply click on the image or the label below it to navigate the different pages. If you rather scroll through recipes by date, simply click here to view all recipes by date. Happy exploring!

Recent Posts

Raspberry Lychee Muffins, Easy Raspberry Muffins Recipe Square

Raspberry Lychee Muffins (One-Bowl)

Portobello mushroom fries, baked portobello fries square

Portobello Mushroom Fries

Taiwanese Sesame Oil Chicken Soup, ma you ji square

Taiwanese Sesame Oil Chicken Soup (麻油雞湯)

Chinese red date walnut candy, jujube walnut candy square

Chinese Date Walnut Candy (南棗核桃糕)

sesame ginger salad dressing. asian sesame salad dressing square

Sesame Ginger Salad Dressing

Macau almond cookies recipe, mung bean cookies square

Macau Almond Cookies (澳門杏仁餅)

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Recent Recipes

Raspberry Lychee Muffins (One-Bowl)
Portobello Mushroom Fries
Taiwanese Sesame Oil Chicken Soup (麻油雞湯)
Chinese Date Walnut Candy (南棗核桃糕)

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One-Bowl Raspberry Lychee Muffins 🧁 Raspberries

One-Bowl Raspberry Lychee Muffins 🧁 Raspberries are currently in their peak season, so what better time to make these raspberry lychee muffins than now? They are soft, moist, and only need one bowl to make! Plus, the canned lychee juice adds extra ✨ flavor ✨ to the muffins and pairs really well with the slightly tart raspberries.

Even if raspberries are out of season or unavailable, this is a great muffin base recipe to add your own fruits to.

Ingredients
2 eggs
1/2 cup sugar
3/4 cup canned lychee juice
1/2 cup oil
2 tsp baking powder
2 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour or whole wheat flour
3/4 cup canned lychee, drained and cut in half
3/4 cup raspberries, cut in half

Directions
1. Preheat the oven to 400°. Lightly grease the cups and top of a 12-cup nonstick muffin pan, or line with cupcake liners.
2. In a bowl, whisk the eggs and sugar.
3. Mix in the lychee juice, oil, baking powder, and salt until well combined.
4. Fold in the flour. A few lumps are okay.
5. Fold in the raspberries and lychee to the batter. Optional: reserve a few pieces to add on top later.
6. Spoon the batter into the muffin cups.
7. If reserved, top the muffins with the remaining raspberry/lychee pieces.
8. Bake for 16-18 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
9. Remove the muffins from the muffin pan and let them cool slightly before serving.

Full written recipe also at: https://www.assortedeats.com/raspberry-lychee-muffins/ (linked in bio/story!)

Crispy portobello mushroom fries 🍄 They are so

Crispy portobello mushroom fries 🍄 They are so simple to make with only a few required ingredients. Enjoy them on their own or with your favorite dipping sauce for an amazing appetizer/side dish!

Portobello fries have a light, crispy exterior due to the panko breadcrumbs and a slightly “meaty” interior due to the portobello mushroom. Plus, the option of doing oven-fried mushrooms creates a much lighter end product that is perfect for snacking on. :D

Ingredients
5-6 portobello mushrooms
3/4 cup all-purpose flour
3/4 cup ice-cold water
1/2 tsp salt, adjust to taste
1/4 tsp black pepper, adjust to taste
2 cups panko breadcrumbs
oil spray
Optional: dipping sauce of choice (I used sriracha mayo)

Instructions
1. Give the mushrooms a quick rinse and wipe clean. Remove the stems. Scrap the black gills with a spoon.
2. Cut the mushroom into roughly 1/2″ thick slices.
3. Add the panko breadcrumbs to a bowl.
4. Mix the flour, salt, black pepper, and ice water together in a separate bowl until smooth. It should be just thick enough to stick onto a mushroom slice.
5. Dip the mushroom slices in the batter. Let the excess drip off.
6. Then dip into the panko. Pack the panko onto the mushrooms well and shake off the excess.
7. Cook via your desired method (bake/air fry/deep fry). Enjoy alone or with a dipping sauce.
Baking (Oven)
1. Spray both sides of the fries with cooking spray.
2. Evenly space fries apart on a baking sheet and bake at 425F for 15-20 minutes, or until golden brown and crispy. Flip over halfway through baking.
Baking (Air Fryer)
1. Spray both sides of the fries with cooking spray.
2. Evenly space fries apart in the air fryer and bake at 425F for 8-10 minutes, or until golden brown and crispy. Flip fries over halfway through.
Frying
1. Heat a large pot of oil to 350F.
2. Fry batches of fries for 3-4 minutes, or until golden brown and crispy.
3. Place on paper towels to remove excess oil before serving.

Full written recipe also at: https://www.assortedeats.com/portobello-mushroom-fries/ (linked in bio/story!)

Cold and refreshing shaved ice ✨🍧 With the we

Cold and refreshing shaved ice ✨🍧 With the weather getting warmer, what better way to combat the heat with some refreshing shaved ice? This Chinese/Taiwanese style shaved ice features a generous amount of toppings with endless flavor combos!

It features a wide variety of classic flavors such as sweetened red bean and taro. So, this recipe is very flexible and you can choose your favorite toppings!

Ingredients
- shaved ice
- condensed milk
Sweetened Red Bean
- 1/2 cup adzuki beans
- 2 cups water
- 2 tbsp sugar
Sweetened Mung Bean
- 1/2 cup dried mung beans
- 2 cups water
- 2 tbsp sugar
Other Toppings (more in blog post)
- grass jelly
- taro and sweet potato balls
- boba pearls

Instructions
Prepare the Sweetened Red Bean and Mung Bean
1. Wash the adzuki beans and mung beans.
2. Instant Pot: Add the washed beans and 2 cups of water to the Instant Pot. First, cook adzuki beans on high for 25 minutes and wait 10 minutes before natural releasing. Pressure cook mung beans on high for 8 minutes and natural release for 10. Stir in the sugar while the beans are still hot.
3. Stovetop: Soak the beans in separate bowls overnight. Drain the soaked beans, transfer them to separate pots, and add the water. Bring to a boil, reduce the heat and simmer until the beans are tender (roughly 1 hour for adzuki beans and 20-30 minutes for mung beans). Mix in the sugar and set aside to cool.
Assemble
1. Cook the tapioca pearls/boba/taro and sweet potato balls according to packaging instructions.
2. Prepare other desired toppings, such as cut fruit.
3. Use a shaved ice machine (manual or electric) to make shaved ice. Or, blend ice cubes in a food processor/high-speed blender for a few min until soft and fluffy.
4. Place the shaved ice into a large bowl. Add the prepared toppings, drizzle the condensed milk on top, and serve immediately.

Full written recipe: https://www.assortedeats.com/chinese-shaved-ice-bao-bing/ (linked in bio/story!)

6-ingredient sesame oil chicken soup 🍲 Sesame o

6-ingredient sesame oil chicken soup 🍲
Sesame oil chicken soup is a traditional Taiwanese dish featuring sesame oil, ginger, and rice wine. The nutty, warming and bright flavors from these few ingredients give this easy dish great depth of flavor. The warm ginger and sesame oil flavors also make this the perfect dish to enjoy when you are feeling under the weather!

It's super simple to make, so it's one of my staples at home 😌

Ingredients
2 lbs bone-in skin-on chicken thigh or drumsticks
2 tbsp black sesame oil or toasted sesame oil, plus more to taste
2 inches ginger in large thinly sliced pieces
1 cup rice wine
3 cups boiling water plus more as needed
salt to taste

Instructions
1. Heat a large pan (or pot/wok) over medium heat.
2. Add the sesame oil and ginger. Fry the ginger slices until they reach a deep golden brown, around 7-10 minutes. Remove and set aside for later.
3. Turn the heat up to medium-high and sear the chicken until browned on all sides.
4. Add the ginger from before, rice wine, boiling water, and salt to the pan. The water amount should be enough to cover most of the chicken. (If not, add more.)
5. Bring the soup up to a boil then lower it to a simmer.
6. Cover and simmer for around 15-20 minutes, or until the chicken is cooked completely and the wine flavor has mellowed out.
7. Taste and add more salt and sesame oil as needed.

Written recipe with more details: https://www.assortedeats.com/taiwanese-sesame-oil-chicken-soup/ (linked in bio/story!)

Soft Chinese Red Date Walnut Candy 🍬 I'm back w

Soft Chinese Red Date Walnut Candy 🍬
I'm back with a homemade version of a classic Chinese treat :D The candy's light sweetness and nuttiness make for a wonderful bite-sized snack. It is soft and chewy because of the jujubes yet crunchy from the toasted walnuts! Plus, it's a healthier snack due to the natural sweetness/ nutrients from the jujubes and walnuts. 😌

It just needs a little bit of patience for everything to cook down :)

Ingredients
200 g Chinese red dates (jujubes) with seeds
240 g water, plus more as needed
120 g maltose
25 g vegetable oil
30 g tapioca starch or potato starch
60 g water
150 g walnuts

Instructions
1. Bake the walnuts at 350°F or cook over the stovetop until toasty, 7-10 minutes.
2. Cut around and remove jujube pits with a knife or scissors.
3. Blend the jujubes with 240 grams of water (or more as needed) into a smooth paste.
4. Pour the blended dates into a large non-stick pan. Stir in maltose and oil.
5. Cook on medium-low/medium heat until thickened, about 25 minutes. Stir with a silicone spatula periodically to prevent burning/sticking.
6. Mix tapioca starch with 60 g of water until smooth. Pour into the jujube mixture and stir to combine.
7. Continue cooking, stirring periodically, until the mixture thickens into a dough-like consistency and no longer sticks to your pan (up to another 20 minutes).
8. Mix in the toasted walnuts.
9. Transfer the dough onto parchment paper/a silicone mat. Use the paper/mat to shape the candy into a rectangle. Flatten to ~1/2-inch thick with a rolling pin.
10. Optional: Refrigerate for ~2 hours to harden.
11. Use an oiled knife to cut candy into desired size.
12. Optional but recommended: Use parchment paper/wax paper/edible glutinous rice paper wrappers to wrap the candies (prevents sticking). Store in the fridge to prevent candy from softening too much.

Written recipe with full details: https://www.assortedeats.com/chinese-date-walnut-candy/ (linked in bio/story!)

Sesame Ginger Salad Dressing 🥗 This quick and e

Sesame Ginger Salad Dressing 🥗
This quick and easy sesame ginger salad dressing is a delicious addition to any salad and is perfect for the summer season! All you need to do is mix all the ingredients together before adding them to your vegetables of choice. It is pretty healthy too, thanks to the addition of the healthy fats from the sesame seeds.

Like most salad dressing recipes, this one is very versatile and can be tweaked to match your desired flavor or your current ingredients available. :)

Ingredients
3 tbsp tahini or sesame paste
2 tbsp brown sugar
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp ginger, minced
2 tbsp water, or as needed

Instructions
1. Add all of the ingredients except for water to a bowl/jar and mix/shake to combine well.
2. Add around 2 tablespoons of water or your desired amount to thin out the dressing to your desired consistency.
3. Pour the dressing over your salad, toss, and serve.

Written recipe with substitution notes: https://www.assortedeats.com/sesame-ginger-salad-dressing/ (linked in bio/story!)

Kimchi, the easy way ✨😌 Mak kimchi (literally

Kimchi, the easy way ✨😌
Mak kimchi (literally easy kimchi) is one of the most fail-safe and delicious fermented foods you can make. Unlike many fermentation recipes that have several technicalities, this is super simple to make! It’s also easier than the traditional method which requires a thorough application of the kimchi paste to whole napa cabbage leaves.

Once you make it, it’s an amazing addition to a wide variety of dishes (such as fried rice, stews, and Korean pancakes)!

Ingredients
1 large napa cabbage, 3-4 lbs
1/3 cup salt
6 green onions, julienned
1 cup julienned daikon
1/4 cup julienned carrot

Porridge
1 cup water
2 tbsp glutinous rice flour
1 tbsp sugar

Kimchi Paste
9 garlic cloves
2 inches ginger
1/2 Asian pear or apple, optional
1/4 cup minced onion (about 1/4 medium onion)
1/4 cup fish sauce
1/3 cup gochugaru, Korean red pepper flakes

Instructions
Prep the Cabbage
1. Discard the discolored outer leaves of napa cabbage.
2. Cut the cabbage lengthwise into quarters and remove the core. Chop it up into roughly one-inch chunks.
3. Place the cabbage into a large bowl and toss with 1/3 cup of salt and 1 cup of water.
4. Every 45 minutes or so, turn the cabbage over to salt evenly.
5. After 2 hours, the cabbage pieces should be flexible and bendy. Rinse the cabbage at least 3 times to clean it thoroughly and remove excess salt.
6. Drain and set aside.

Make the Porridge
1. Whisk the porridge ingredients together in a small saucepan until smooth.
2. Cook over medium/medium-high heat and stir constantly until the porridge begins to bubble. It should be thickened and slightly translucent. Set aside to cool.

Kimchi Paste
1. Blend the garlic, ginger, onion, and optional pear/apple in a food processor.
2. Mix the purree with the porridge, fish sauce, and gochugaru.

Mix everything together
1. Mix the kimchi paste, green onions, daikon, carrot, and cabbage together.
2. Taste and adjust the seasoning to taste.
3. Put the kimchi into an air-tight plastic container or glass jar. You can eat it immediately or wait until it’s fermented!

Full recipe with more details about fermentation: https://www.assortedeats.com/mak-kimchi/ (linked in bio/story!)

🍪Macau almond cookies🍪 These easy cookies ar

🍪Macau almond cookies🍪
These easy cookies are one of the most famous treats from Macau! Unlike the Chinese almond cookies with the more common buttery, soft cookie texture, these are savorier, nuttier, and have a uniquely crumbly and tender texture. If you haven’t tried this type of almond cookie before, I highly recommend that you do!😌

Ingredients
150 g mung bean flour
100 g almond flour
60 g powdered sugar
pinch of salt
50 g vegetable oil or coconut oil
1-2 tbsp water
30 g almonds roughly chopped

Instructions
1. Preheat the oven to 300 F.
2. Mix all ingredients, except for water, together.
3. Add 1 teaspoon of water at a time. To test if the mixture is wet enough, grab a handful and compress it in your palm. It should hold together. Then, when you press the clump, it should break off into chunks.
4. Scoop roughly 2 tbsp of the mixture into the mooncake mold and tightly pack it. Press the cookie out onto a baking sheet.
5. Repeat with the remaining cookie mixture.
6. Bake the cookies for 20 minutes.
7. Remove from the oven and let them cool down completely before eating/storing. (The cookies need to cool to harden and become less crumbly).

Full recipe with more details & non-metric measurements: https://www.assortedeats.com/macau-almond-cookies/ (linked in bio/story!)

Cold and refreshing mung bean jelly ✨ Liang fen

Cold and refreshing mung bean jelly ✨
Liang fen (涼粉) is one of many unique cold Chinese dishes and is a popular choice during hot summer days. These mung bean jelly noodles are made of just two ingredients! Simply cook/cut the jelly, mix in the salty, spicy sauce, and garnish for a light and refreshing meal. :D

Ingredients
Mung Bean Jelly
65 g mung bean starch, 1/2 cup (or potato/pea starch)
120 mL water, 1/2 cup
600 mL water, 2.5 cups
Sauce
2 cloves garlic, finely minced
2 tbsp soy sauce
1 tbsp black rice vinegar
1 tbsp sesame oil
chili oil to taste
Toppings
sesame seeds
cilantro, chopped
green onion, sliced
toasted peanuts, chopped

Instructions
1. Bring the 2.5 cups of water to just under a simmer in a large pot.
2. Mix the starch and 1/2 cup of water together in a separate bowl until completely smooth.
3. Gradually add the starch water to the pot, mixing swiftly to combine.
4. Continue to gently stir and cook the mixture on medium-low until thickened and translucent (a few minutes).
5. Transfer to a container to cool. Refrigerate for a few hours to solidify completely.
6. Unmold jelly and cut into your desired shape.
7. Top with sauce and garnish(es). Serve immediately!

Full recipe with more details: https://www.assortedeats.com/liang-fen-mung-bean-jelly/ (linked in bio/story!)

🍜Mi Fen, Taiwanese Rice Noodle Stir-Fry🍜 Mi

🍜Mi Fen, Taiwanese Rice Noodle Stir-Fry🍜
Mi fen/mee fun is a classic Taiwanese dish! It features springy and chewy rice noodles that are packed with flavor! It also includes a generous amount of meat and vegetables for a light yet filling meal.

Ingredients
Pork
1/2 lb pork ~225 grams, thinly sliced (or beef/chicken)
1 tsp soy sauce
1 tsp Shaoxing wine, optional
1 tsp cooking oil
1 tsp cornstarch
Noodles
6 dried shiitake mushrooms
2 shallots or 1/2 an onion, thinly sliced
2 carrots, julienned
1/2 lb cabbage, thinly sliced
1/4 cup soy sauce
1 tsp white pepper, adjust to taste
2 green onions, thinly sliced
cilantro, optional

Instructions
1. Pork: Marinate the pork with the soy sauce, wine, oil, and cornstarch to the sliced pork.
2. Mushroom: Reconstitute the dried shiitake in hot water. Drain and reserve the soaking water. Slice the mushroom into thin strips.
3. Noodles: Blanch the noodles in boiling water for about a minute then drain. Place them in a bowl and cover to let the residual heat cook the noodles through.
4. In a large pan or wok, heat some oil over medium-high heat. Add the sliced mushroom and dried shrimp. Stir fry until fragrant and lightly browned.
5. Add the shallot/onion and cook until wilted.
6. Add the pork and stir-fry until it is completely cooked.
7. Add the cabbage, carrot, soy sauce, and white pepper. Stir fry until wilted and tender.
8. Add soaked vermicelli noodles and 1 cup of the shiitake mushroom soaking water/any stock.
9. Reduce the heat to medium. Toss/mix the noodles well.
10. Stir-fry until all of the liquid is absorbed, adding more mushroom water/stock as necessary.
11. Turn off the heat and mix in the spring onions and cilantro. Adjust seasoning to taste and serve.

Full recipe with more details: https://www.assortedeats.com/mi-fen-taiwanese-rice-vermicelli/ (linked in bio/story)

🍞 Black sesame milk bread buns 🍞 These soft

🍞 Black sesame milk bread buns 🍞
These soft and fluffy sesame milk bread buns are filled with nutty black sesame paste. They are tender, not overwhelmingly sweet, and stay fresh for several days!

Ingredients
Tang Zhong
88 g water, 6 tbsp
14 g bread flour, 2 tbsp

Dough
115 g whole milk, 1/2 cup
1 large egg
1 tsp salt
38 g sugar, 3 tbsp
330 g bread flour, around 2 3/4 cups
2 tsp instant yeast
42 g unsalted butter, 3 tbsp

Black Sesame Paste (or substitute with store-bought)
150 g black sesame seeds
75 g sugar

Instructions (condensed version)
Sesame Paste
Add the black sesame seeds and sugar into a blender/food processor. Blend into a runny paste-like consistency.
Tang Zhong
Whisk all ingredients in a small saucepan until smooth. Place over medium-high heat. Whisk constantly until thick and pasty. Set aside to cool.
Make the Dough
Combine the tangzhong with the remaining dough ingredients, except for the butter. Knead together until a tacky dough forms.
Knead in the butter one tablespoon at a time until incorporated.
Continue kneading until the dough becomes smooth, elastic, yet tacky.
Place the dough in a bowl and cover with a damp towel. Proof for 1 – 1.5 hours until roughly doubled in volume.
Punch the dough down and divide into 8 portions.
On a lightly floured surface, roll one dough into a 6" square. Spread 1 tablespoon of the sesame paste in a thin, even layer, leaving a border around the edge.
Fold the dough in half and pinch the edges together to seal.
Use a knife or dough scraper to cut 4-5 slits lengthwise. Twist the dough on a diagonal to create the swirl pattern.
Then, bring the two ends of the dough together to form a circle and pinch to seal.
Place the finished bun on a baking tray. Repeat with the remaining buns.
Cover the buns with a damp towel and let them rise for 40-50 minutes.
Optionally brush with egg wash or milk before baking.
Bake at 350 F for 20-25 minutes, until golden brown.
Let them cool slightly before serving.

Full recipe with more deets: https://www.assortedeats.com/black-sesame-milk-bread-buns/ (linked in bio/story)

This simple and refreshing tofu skin salad is savo

This simple and refreshing tofu skin salad is savory, zingy, and nutty. It also takes very minimal time to make and is perfect for warm weather!
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The crunchy vegetables pair really well with the springy tofu sheets. Simply chop, blanch, and mix your ingredients for an easy side dish!
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Ingredients
1/2 lb tofu skin/beancurd sheets
1 carrot
2 stalks celery
Sauce
2 cloves garlic
2 tbsp soy sauce
1 tbsp black vinegar
1 tbsp of sesame oil
1/2 tsp sugar
1/2 tsp white pepper
Salt to taste
Garnishes (optional)
Cilantro
Green onion
Sesame Seeds

Full recipe: https://www.assortedeats.com/tofu-skin-salad/ (linked in story/bio!)

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