Tom Kha is a spicy, coconut-based Thai soup. It’s a classic Thai soup with all the quintessential Thai flavors, but unfortunately, it’s quite difficult to make at home unless you have time for a lot of trial runs. We’ve attempted this soup at home a few times, but we were never able to produce anything close to what we’d get at our favorite Thai eateries. So, we were happy to stumble upon a can of Amy’s Organic Tom Kha at our local grocery store and picked up a few to try. Continue reading
Mmmm pad thai. We hit up the Thai place down the street at least a couple times a week for pad thai, so we decided to finally learn how to make it. Continue reading
Considering how much rice and kimchi we have in the house, we don’t make kimchi fried rice nearly as often as we should. It’s definitely one of our favorite fried rice recipes! Fried rice is a dish that seems exotic, but it’s actually really easy to make at home. Today, when we found some nice broccolini at the farmer’s market, we decided to make a simple vegetarian kimchi fried rice. Continue reading
I really wanted to post this recipe closer to St Patrick’s Day, but since there’s always a green-loving holiday around the corner, I thought I’d dedicate this recipe to Earth Day coming up on April 22.
Compared to other desserts, Rice Krispies treats are relatively low in calories, and these green tea rice krispies treats are no different, although they boast numerous other health benefits like a metabolism boost and loads of antioxidants. Many people have caught on to the health benefits of drinking green tea, but matcha green tea powder has a higher concentration of green tea and can be added into many desserts or smoothies. If you want dessert without a lot of calories, I’d suggest these matcha green tea rice krispies!
You’re probably most familiar with miso soup from sushi restaurants that serve up a small bowl of the delicious soup before you indulge in sushi, but miso and miso soup (which is fermented soybean paste) plays a big part in Korean cuisine as well. Koreans call their miso soup “doenjang” (pronounced den-johng), and it’s a true nutritional powerhouse. When I was a kid, my mom made doenjang miso soup almost every morning for breakfast, because it’s incredibly nutritious and healthy. It’s much bolder than Japanese miso, kind of like the difference between ketchup and a bold barbecue sauce, although both miso soups retain all the wonderful health benefits of the fermented soybeans. Continue reading
Been away from the blog for a bit because we were in the middle of a move (hello Santa Cruz!) but we’ll be posting more frequently now that we’re settled. Starting with this recipe post on one of my all-time favorite Korean meals – sullungtang! Sullungtang is the Korean version of beef soup, it’s also a hangover cure!
Rabokki (combination of ramen and dukbokki) is the ultimate Korean college/bachelor food. It’s everything that’s wonderful about dukbokki, with the addition of fried ramen noodles. Everyone loves dukbokki, and it’s classic street food in Korea. Rabokki is doubly great because in true bachelor fashion, you simply throw everything into a pot and crank the heat. Continue reading
We’ve wanted to post a recipe for Korean tacos for a long time. If you’re at all familiar with trendy foods in California, you’ll know that Korean taco trucks (sometimes called Kogi or Gogi Tacos)have been making their rounds around these parts for years. The Bay Area has a few Korean taco trucks, but the best ones are apparently in L.A. so we decided to have a few friends over (thanks Clay and Kelly!) and try making some fusion Korean tacos ourselves. Continue reading
Homemade soy milk wasn’t something we planned on getting into, but soymilk is expensive. Even with our Costco bulk discount, we noticed we were spending about $40/month on the stuff, but we were willing to pay the premium because we thought homemade soy milk would take days and produce a crappy version of the store-bought stuff. But much to our surprise, Hags was recently browsing amazon for some kitchen goodies and stumbled upon a $99 soy milk maker that advertised a 15 minute finishing time to spit out a half-gallon of homemade soy milk. So, we took a chance and ordered the Joyoung Automatic soy milk maker and will never go back to the store-bought stuff. We spent some time on google and finally found a soy milk recipe we were excited to try! Homemade soy milk is just so much better.
How can you cook healthy asian cuisine if you don’t have the money (or time) to prepare authentic meals? If you’re cooking on a budget, which ingredients should you use? What are some healthy and cheap recipes?