The MOTHER of all Asian compliments, “not too sweet” 🙂↕️🤏
Mango pomelo sago
2 cups honey mangoes, cubed
1/4 cup sago
1/4 cup coconut milk
1/4 pomelo
Mango:
Cube up the mangoes and freeze for 2hrs
Then puree most of the mangoes until smooth, leave some cubed mangoes on the side for topping
Pomelo:
Use a kitchen knife to score or completely cut the thick skin off
Peel the white skin off and keep only the pale pink flesh
Sago:
Put 3 cups of water to boil and toss in the sago
Cook for 10 minutes until pearls outer layer is translucent then cover with lid and turn off the heat, rest for 10 min until its all clear
Strain and rinse with cold water and set aside
Assemble with a layer of sago, coconut milk, mango puree, and garnish with pomelo & cubed mangoes
#mangosago #asiandessert #asianrecipes #mangoseason #easyrecipeideas
The voiceover actor quit halfway🥴 but he’s adorable so 10/10 would work with him again
#wholesomefood #purplesweetpotato #wholefoodrecipes @flybyjing@ourplace@mariannesharvest
Recipe in caption🐰🌸
Mix 1/4 cup full fat greek yogurt with 1 egg yolk, 1tsp bourbon vanilla bean paste, and 1 tbsp sugar until super smooth
Use the back of a spoon to press down on a slice of brioche and scoop in the brulee mixture
Bake at 350°F for 15min, then sprinkle sugar on top and torch — admittedly i went a little hard but it was still 🔥
#easter2026 #easterbunnies #brulee #strawberrybread
Use food coloring instead of soy sauce to create pastel dinosaur eggs for Easter!
Ingredients:
1/2 dozen of large eggs
1 bay leaf
2tbsp dark soy sauce
1tbsp light soy sauce
Sprinkle of sugar
1 black tea bag
Bring 4 cups of water to boil
Gently place eggs in and cook for 7min
Crack the shells with the back of a spatula
Put them back in the boiled water and add in the soy sauces, tea bag, bay leaf, and sugar
Simmer for 5min & let the eggs sit in the marinade for 1hr room temp
Peel & enjoy this perfect protein snack.
#teaegg #taiwanesefood #chinesestreetfood #eggrecipe #easterrecipes
Save this for your weekly rotation!
Ingredients
1.5-2lbs of pork belly (skin-on)
1 bunch of green onion
½ large organic Fuji apple
1 whole brown onion
6 garlic cloves
1 knob of garlic (thumb size)
3 tbsp doenjang (soy bean paste)
1 tsp whole black peppercorn
1 slice bay leaf
Steps
Flash boil the pork belly and drain, just so it goes from pink to white
In a 5.5qt stock pot add all the ingredients in and cold water covering all the ingredients
Turn the heat on to high and let it boil for 15min, skim off the residue accordingly
Then reduce to low and cover with lid to cook for an hour (if the water seem to be running low, add boiled water to retain the temperature. If you add cold water to hot meat, it will “shock” the meat and cause it to be hard and rubbery instead of tender and soft)
Simmer for an hour then remove the pork belly from the stock pot
Immediately dunk the pork bellies in ice bath for a few minutes so its easier to slice
Enjoy with rice, jalapeno, garlic slices, radish kimchi, or any other side dishes
For the dipping sauce mix 1 tbsp of doenjang (soy bean paste) with 1 tbsp gochujang (red pepper paste), 1 minced garlic and just a dash of sesame oil to mix everything together
5.5qrt pot from @ourplace and ingredients from @hmartofficial
#bossam #koreanfoods #asiancooking
