A Food and Travel Blog about cooking, restaurants reviews, and my favourite places in other cities
On my second stop for Dine Out Vancouver Festival, I went to Fufu Café with my family. It was my first time trying the Japanese Souffle Pancake in Vancouver, and I am excited especially with such an amazing deal in the Dine Out menu.
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We often pair Tang Yuan with black sesame or peanut fillings, and I got to admit these classic flavors are my all-time favorite. But this year, I decided to make a filling using the leftover ingredients from Airy Nama Chocolate – Tang Yuan with Matcha Lava Filling. I made numerous attempts to get the perfect water-power ratio, so you don’t have to do all the hard work. It is fun and easy to make!
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Are you looking for a last-minute Valentine’s Day gift? If yes, this recipe would just be perfect for you. Airy Nama Chocolate is my new favourite chocolate, and it uses 3 simple ingredients and takes less than 20 minutes to prepare. It was a pleasure to collaborate with MUJI Canada and Paragon Tea Room to host a virtual workshop via Zoom. And in case you missed this workshop, I included our video, recipe, and some frequently asked questions below.
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Oden is a heartwarming one-pot Japanese dish and also my kind of comfort food. Some of the typical toppings include fish cakes, daikon, konjac, and boiled eggs. But to be honest, you can add anything you like in the pot because the broth is what it matters the most here.
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Caramel Pudding Cake (焦糖布丁燒) has been a popular dessert in both Taiwan and Japan for a while now. It comprised three layers – caramel, egg pudding, and chiffon cake. It is best served fresh from the oven. And you can taste the silky smooth texture from the pudding, as well as the airy chiffon cake all in one bite.
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