where creativity is limitless
For as long as I can remember, my family always found a way to make use of leftover white rice; from stir-fried rice, scorched rice (crispy rice found on the bottom of the pot), to rice porridge. Funny enough, I never really liked rice porridge (in Korean it's called 죽/jjuk, congee in Chinese) unless it …
Growing up, dumplings (Mandu/만두 in Korean) were a household staple that my Mom made multiple batches of and kept it in the freezer for whenever the family was in a mood for something comforting. My first memory of making dumplings was around 11 when I helped my Mom fill and fold them. Let's just say …
Continue reading "Chinese Chives & Pork Dumplings W/ Hot Chili Oil"
As a spice connoisseur, having a wide variety of hot sauces stocked up in my pantry and refrigerator is a MUST. It wasn't until recently that I started to find hot chili oil flavorful (I'm a sambal girl) and knew I had to make my own variation(s) of it. Below are 2 recipes of my …
