recipes that teach you how to cook without recipes

Asian Food

Kimbap/Budget Sushi

Kimbap/Budget Sushi

The title of this recipe is perhaps misleading because this is neither a recipe for “authentic” kimbap and it is certainly not sushi. Technically sushi is sushi because of the vinegared rice and the rice in kimpab uses sesame oil and salt for seasoning. I […]

Thai Green Curry Noodles

Thai Green Curry Noodles

A one pan meal that comes together in under 30 minutes. Authentically Thai – no. But you can get adventurous and make you own curry paste if you like which will up the authenticity factor. Delicious, easy and perfect for one, two or a crowd […]

Folding Bao

Folding Bao

Folding bao looks complicated but really you just need to practice a few times and you’ll get the hang of it. Of course you don’t have to fold bao this way; you can just pinch the dough together tat the top and the bao will […]

(Taiwanese) Braised Pork

(Taiwanese) Braised Pork

The dish this is based on is called Lou Rou Fan but I will refrain from calling this recipe by that name because I probably don’t make it the way it’s made in Taiwan with all the ingredients that are supposed to be in the […]

Five Spice Chicken Bao

Five Spice Chicken Bao

If I make a lot of any kind of roasted/braised/baked meat, I usually have leftovers and since I’ve perfected the fluffiest, softest most delicious bao dough, I’ve been making bao with all my leftovers. These bao were particularly delicious; the main flavours of this filling (five […]

Five Spice Roasted Chicken

Five Spice Roasted Chicken

A creation that came about when I was craving something like Taiwanese 3-cup chicken but didn’t have rice wine. Although, this turned out quite different as the star of the show is Chinese five-spice powder, it still hit the spot. This recipe is very customizable […]

Spicy Korean Stew

Spicy Korean Stew

I don’t call this by any actual Korean stew name (kimchi-jjigae or dwaejigogi-jjigae or sundubu-jjigae, for example) because I don’t always have all the ingredients that go into any specific Korean stew. I do always have Gochujang, though and just Gochujang, garlic and ginger are […]

Bao (Steamed Buns)

Bao (Steamed Buns)

This recipe is more about making the dough for the bao rather than the filling. You can fill bao with almost anything you like, sweet or savoury. I’ve used a pork, mushroom and chive mixture, similar to the filling used for the Dumplings recipe and store-bought anko […]

Dumplings

Dumplings

As with most of the cooking I do, this is not a “recipe” per say but some general guidelines on how to make some kick-ass dumplings. As you’ll see there are no ingredients amounts, just ingredient suggestions. It’s really up to you what ingredients and […]

Korean Fried Chicken

Korean Fried Chicken

I’ve had many versions of Korean Fried Chicken including in Korea and this recipe is entirely tailored to my tastes – particularly the sauce. I prefer a spicier and less sweet sauce but you can and should tweak the amounts and ingredients to your tastes. […]