When the weather starts to get a little chilly, I feel the urge to cozy up to a bowl of congee. I find so much comfort in a warm bowl of savory rice porridge. In Chinese, congee is called 粥, and it’s ...
Sweet rice cakes with red bean paste filling are something that Mama Lin makes often for gatherings. They are flat “cakes” with a chewy mochi-like exterior and smooth red bean paste in the center. In ...
After publishing my spicy eggplant stir fry recipe, quite a few people asked if there was a way to prepare the eggplant with less oil. In that recipe, I shallow fry eggplant in 3/4 cup of oil, which ...
Several years ago, Mama Lin visited my aunt in Oregon, who made delicious mung bean cakes (綠豆糕). In Chinese, 綠豆糕 means “green bean cake” and is pronounced look dau go in Cantonese and lü dou gao in ...
Red bean paste, 豆沙 in Chinese, is a sweetened bean paste that is often used as a filling in Asian pastries, such as mooncakes, mochi, or baked breads. In Cantonese, 豆沙 is pronounced dau saa; in ...
The other day, I had the sudden inspiration to try making a compound butter with fermented bean curd (fuyu). I make miso butter often because it has so many layers of flavor that make the butter ...
Written by Lisa Lin & Diann-Leo Omine
Fresh corn is one of summer’s many produce offerings. Corn can be added to pretty much everything, from soup to salads. Some supermarkets sell corn on the ...
HOW TO SAY TARO CAKE IN CHINESE
Taro Cake is 芋頭糕 in traditional Chinese characters and 芋头糕 in simplified characters. The Cantonese pronunciation is woo tau go and the Mandarin pronunciation is yu ...
I have been meaning to create a purple sweet potato version of my mango tapioca pudding (aka mango sago) for a long time. The inspiration struck when my mom was showing me how to make tapioca ...
Written by Diann Leo-Omine & Lisa Lin, Photos by Lisa Lin. This post was originally published in 2016 and has been updated to include produce-picking tips and more photos.
The heat quickly ...
Written by Lisa Lin and Diann Leo-Omine. Photos by Lisa Lin.
Dried scallops are a key ingredient of what I’ve dubbed as Mama Lin’s “flavoring bits,” which often includes dried shrimp, Chinese ...
What I love about tofu is its versatility. Whether tofu is pan fried, shallow fried, baked, or simmered in a sauce, tofu can be manipulated into a variety of textures and take on any flavors. One ...