Brown Sugar Coconut Bubble Tea

I have an unadulterated love for chewy things. Chewy bread is my first love. Chewy desserts are second up and probably the reason why I navigate myself towards tapioca pearls and mochi cake.
I saw this recipe and I made it immediately, mostly for the fact that it reminds me of one of my favorite Vietnamese dessert/ drinks called "Suong Sa." It's basically a lightly sweetened coconut milk based drink filled with grass jelly and tapioca pearls. That's probably why I love tapioca pearls so much, because a LOT of Vietnamese desserts use tapioca pearls and I grew up chewing on the stuff and now it's my crack!

See how pretty they are? Glassy, gelatinous and chewy. This drink was really good, and almost exactly like my favorite Vietnamese drink! I really loved it. Next time, I'll probably add some grass jelly to complete it. The coconut milk makes it really smooth and rich, so the fact that it's lightly sweetened is smart, because it could get very heavy, very easily.

Mmmm, rich & refreshing!

Brown Sugar Coconut Bubble Tea

Yields: 2 servings

Adapted from here.

1/2 cup large pearl tapioca

1 tbsn. honey

2 tbsn. brown sugar

1 cup black tea, cold

1 cup ice

1/2 cup coconut milk

1/2 cup almond milk, or regular milk

Cook the tapioca pearls according to the directions on the package, drain, then stir in the brown sugar and honey. To make the bubble tea, combine the black tea, coconut milk and almond milk. Divide the ice and tapioca pearls (along with the syrup) among two tall glasses, then top with the tea. Add more sugar if desired.

Vietnamese Green Mango Salad/ Goi Xoai

I'm Vietnamese and I love Vietnamese food. It's my ultimate fave. I love almost all kinds of ethnic foods but even if I wasn't Vietnamese, I think it would still be my favorite. Most people who aren't Vietnamese don't have a clue about what real Vietnamese food is. People tend to think all Vietnamese food is beef noodle soup aka Pho, fried rice or spring rolls. But it's so much more than that - I can testify!

I think this dish is the epitome of why I love Vietnamese food. Our food can be so light and refreshing and often highlights seasonal ingredients. Since it's so damn hot in Southern California right now, this meal is the perfect solution to ending your day with a meal that can be made without slaving over the stove (just the grill for a few minutes). 

Mango is my favorite, so it's probably obvious that I adore this green mango salad. Since the mango is green, it's not too sweet, but delightfully tangy. To freshen it all up, a bunch of fresh herbs are thrown in and the salad gets a bit of bite from some onions. The dressing adds the sweetness that is missing from the mangos and takes it to this whole other dimension. I just love this salad, simply.

Vietnamese Green Mango Salad/ Goi Xoai
Yields: 4 - 6 servings


For the salad:
3 green mangoes, cut into matchsticks
1/4 cup dried shallots, fried
1/2 cup vietnamese coriander (rau ram), chopped
1/4 cup sliced onions
1/2 cup peanuts, toasted and roughly chopped
20 medium shrimp, shelled and de-veined


For the sauce: (makes much more than needed for the salad)
5 cloves garlic, minced
1/4 cup vegetable oil
1/2 cup fish sauce
1/4 cup sugar
1/3 cup lime juice


In a large bowl, toss together all of the ingredients for the salad. To make the sauce, heat the oil over medium heat. Add the garlic and fry until golden. Lower the heat to medium-low and add the fish sauce, sugar. Boil until the sugar is dissolved, let cool slightly, then add the lime juice. Add more sugar if needed. Heat a grill over medium-high heat. Season the shrimp with some salt, pepper and olive oil. When the grill is hot, add the shrimp and cook on both sides until done, about 3 minutes each side. When ready to eat, divide the salad among the serving dishes and top with shrimp. Drizzle each serving with 1 - 2 tsp. of the dressing.

Matcha & Chocolate Swirl Milk Bread + The Original Milk Bread + Other Variations

If there is one thing I love, it's chewy, dense, soft bread. Crusty works for me, but it just doesn't have that, let's say, oomph that chewy-soft bread has. When I eat baguettes, I usually just tunnel my way through the center and leave the crusts all lonesome on my barren plate. 

I've had my fair share of yeast ordeals, which you can read about here. I had to take a long break before dealing with yeast again; a person can only handle so many failures. I've over risen, over baked... I was just over it all! This? Well this is my yeasty salvation. I love this bread, so much so, that I've already made four loaves of the soft-chewy-dense deliciousness. It uses a special method called the 'Tangzhong' method which employs the use of a bread-water mixture that is cooked to 150 F, then mixed into the bread dough. It is simply amazing. It makes the bread stay soft for days on end and gives it the ultimate chewy-dense texture that I love so, so much.

If you're wondering what I'm referring to when I say soft-chewy-dense texture, just think of Hawaiian sweet bread. It has almost the same texture and is a bit sweet too. I made two version here, the original milk version and a green tea-chocolate swirl bread. 

Both were delicious and came out perfectly! I couldn't believe my eyes when I saw a golden, perfectly risen loaf come out of the oven - it was a serious celebration. Next time, for the green tea-chocolate loaf, I might add a bit more sugar and flavorings. Though you could taste the distinct chocolate and green tea flavors, I could have done with a stronger flavor. I think adding a bit more sugar would make the flavors stand out a bit more too, so if you intend on making this bread (which I highly recommend you do), you should up the sugar!

Matcha & Chocolate Swirl Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour, split

3 tbsn. + 2 tsp. sugar, split

1/2 tsp. salt, split

2 tsp. instant yeast, split

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

1 tbsn. matcha powder

1/6 cup unsweetened cocoa powder

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

Grab two medium bowls and divide the flour, sugar, salt and yeast evenly among them. To one bowl add the matcha powder and to the other add the unsweetened cocoa powder and mix well. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Add one of the dry ingredients to the bowl of a stand mixer and make a well in the center. Look at your wet ingredient mixture and look at the volume as indicated by the measuring cup, then pour exactly half of the mixture into the center of the well. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the ball and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. With a clean mixer, repeat the process with the other dry and remaining wet ingredients. Place the dough into a greased bowl and let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the doughs have doubled in size, transfer the doughs to a clean surface. For each ball of dough, roll out each portion with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the doughs over with the folds facing down and flatten with a rolling pin. Roll out the doughs until they form thin rectangles - make sure they are about the same size. Place one rectangle on top of the other and begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place the swirled roll into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Milk Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour

3 tbsn. + 2 tsp. sugar

1/2 tsp. salt

2 tsp. instant yeast

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

In the bowl of a stand up mixer, combine the flour, salt, sugar and yeast and mix. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Other Variations I've Tried:

(1) Matcha Green Tea Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1/2 cup chopped white chocolate

1 1/2 tbsn. matcha powder

To make the filling, whisk the pudding mix and matcha powder together until well combined. Whisk in the milk until smooth and slightly thickened. Allow this mixture to thicken some more in the refrigerator for about 15 minutes.

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the matcha custard all over, leaving a 1cm border around the whole perimeter. Sprinkle with the white chocolate, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(2) Raisin-Coconut Custard Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1 tbsn. brown sugar

1/2 cup raisins

1/2 cup shredded coconut

To make the filling, whisk together the pudding mix and milk until smooth and slightly thickened. Whisk in the brown sugar and shredded coconut. Allow this mixture to thicken some more in the refrigerator for about 15 minutes. 

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the custard mixture all over, leaving a 1cm border around the whole perimeter. Sprinkle with the raisins, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(3) Raisin with Cinnamon-Sugar Swirl (this one was the best, in my opinion)

For the dough: 

1 cup raisins

1 cup hot water

For the filling:

1/4 cup sugar

1 1/2 tbsn. cinnamon

To make the filling, mix the two ingredients until well combined. Soak the raisins in the hot water to allow them to plump up. Drain well, set aside. While preparing the original milk bread, during the kneading of the dough, add the plumped raisins so that they get kneaded in as well. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Sprinkle the enire surface with the cinnamon-sugar mixture, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Matcha Green Tea Slushie with Boba

Lord knows, I love matcha. I drink tea almost every day of my life. It starts my day and when I'm feeling a bit droopy, it invigorates me. I try to mix it up though, which probably explains why I have 20+ boxes and canisters of tea in my cupboard. I know, it's a bit excessive. Till the end of time, though, my heart will always have a deeper, special spot for matcha. 

When I saw this recipe, I immediately knew I had to make it. It was a simple recipe which I happened to have all of the ingredients for, score! I love when that happens. Anyways, this slushie was exactly like any other matcha green tea slushie you'd get from a tea house! It was perfect: icy, smooth, filled to the brim with matcha flavor and just perfectly sweet. Of course, those little chewy balls of starchy goodness are always welcome too. One ounce of sweetener is the perfect amount - it was just enough to balance out the bitterness of the matcha. 

Matcha Green Tea Slushie with Boba

Yields: 18 oz. (1 - 2 servings)

Original recipe here.

16 oz. cup filled with crushed ice

milk, soy milk or almond milk

1 1/2 tbsn. matcha green tea powder (such as these: Enzo USDA organic matcha powder)

1 oz. Ghiradelli white chocolate syrup (or 1 oz. 1:1 simple syrup)

1/4 cup boba, cooked per package directions

Pour the milk over the ice in the glass until full. Empty the contents into a blender, add the matcha powder and white chocolate syrup. Blend everything until it looks like slushie. Place the boba in the bottom of the glass and top it with the slushie.

Uh oh, it's all gone!!

Crispy Kimchi Fried Rice

Short post - just a simple, delicious and incredibly satisfying meal. One of my favorite things to make when I want something quick!

Kimchi + Crispy Rice + Bacon + Perfectly Fried Egg = NOM.

Crispy Kimchi Fried Rice

Yields: 2 servings

1 tsp. sesame oil

1 tbsn. olive oil

1 tbsn. gochujang

2 slices of bacon, cooked and crumbled

2 cloves garlic, minced

3 green onions, sliced

2 tsp. soy sauce

3/4 cup chopped kimchi

3 cups leftover rice

1/2 cup frozen peas (optional)

2 large eggs, fried (optional)

In a medium bowl, combine the rice and gochujang. Mix until the rice is evenly covered in the sauce, set aside. In a large fry pan or wok, heat the olive oil over medium-high heat. Add the garlic and green onions until fragrant, about 2 minutes. Add the rice and mix everything together well. Use a spatula to flatten the rice against the pan, and keep still for about 3 - 5 minutes to let the rice get crispy. Repeat until the rice is evenly crispy. Next, add the soy sauce and sesame oil, adding more to taste, stir well. Mix in the crumbled bacon, chopped kimchi and frozen peas (if using). Continue stir frying until everything is well mixed and the peas have thawed. Portion evenly onto two plates, then top with the fried eggs and enjoy!

Ooey, gooey yolk all over my rice!

Cháo/ Vietnamese Rice Porridge

Cháo is the Vietnamese version of rice porridge, if you're unfamiliar, you might recognize it as congee or jook. Some people think rice porridge is boring, but I happen to think it's comforting. It's warm, creamy and delicious. Oh, and the best part? It's e-a-s-y, which probably is the most comforting thing about it.

Usually, I eat mine with some shredded chicken, maybe some shredded pork and some fried Chinese cruton-like things. I recently saw someone eat it with a poached egg and in my head, an alarm went off, and I knew I had to try it immediately. I love all things egg and this just sounded too good to ignore!

This porridge is as simple as can be. Simply simmer some rice and chicken stock together and it's all done. This is best with homemade chicken stock, but canned or even simply water will do! Let me just say, the poached egg is a fantabulous addition! It adds this extra layer of unbelievable creaminess, mmmm creamy yolk all up in my porridge. Yum yum yum!

Cháo or Vietnamese Rice Porridge

Yields: 1 servings

For the porridge:

1 cup cooked jasmine rice

2 cups chicken stock, homemade is best!

1" piece of ginger

fish sauce, to taste

To serve:

1 green onion, sliced

1/4 cup of cilantro, chopped

black pepper, to taste

1 large egg, poached (instructions below)

lemon wedges

In a large saucepan, bring the chicken stock and ginger to a boil over medium heat. Add the rice and lower the heat to medium-low and allow the mixture to simmer until the rice is soft and the liquid has thickened. Once thickened to your preference, remove the ginger. Taste the porridge, if it is already salted enough from the broth, skip the fish sauce, if it is not, add the fish sauce to your taste. To serve, divide among two bowls. Top each with a poached egg, then garnish with black pepper, green onions and cilantro. Drizzle with the lemon wedge and enjoy!

1. Bring a sauce pot filled with water to just under a boil.

2. If your water has already started to boil, lower the heat until the water is no longer boiling.

3. Crack an egg into a small bowl.

4. Add 1 tbsn. of white vinegar to the water.

5. Slowly drop the egg into the water.

6. Use a spoon to push back the egg whites onto the egg, so that it can form together.

7. Turn off the heat.

8. Cover the pot.

9. Let sit for 4 minutes, then remove the egg with a slotted spoon.

Thai Style Corn Fritters with Sweet Chili Sauce

I had some unbelievable sweet and tender corn on hand, and though it was simply perfect as it was, I wanted to try something fun and new with it, and this certainly was both of those things!

Kevin from Closet Cooking always has the most adventurous and creative recipes I've ever seen for almost every season and every ingredient imaginable. He dabbles in cuisines from all over the world but makes it simple for the home cook to recreate it at home, which I love. Anyways, these Thai style corn fritters were delightful. They didn't have too much filler, so the sweet corn was still highlighted and I especially loved the crispy outer bits. These are super fresh tasting and have quite a bit of kick from the sweet chili sauce as well!

Thai Style Corn Fritters with Sweet Chili Sauce

Yields: 2 - 4 servings

Original recipe here and here.

For the corn fritters:

2 cups corn

1/4 cup cornmeal

1/4 cup flour

1 egg

1 tbsn. green curry paste (or red curry paste)

1 green onion, chopped

1 handful cilantro, chopped

1 birds eye chili, thinly sliced

1 tbsn. fish sauce

1 tbsn. lime juice

2 tbsn. oil

For the sweet chili sauce:

2 red chilies

2 birds eye chilies

2 cloves garlic

3/4 cup water

1/4 cup rice wine or white vinegar

1/2 cup sugar

1/2 tbsn. salt

1 tbsn. cornstarch

2 tbsn. water

To make the corn fritters, mix the corn, corn meal, flour, egg, curry paste, green onion, cilantro, chili, fish sauce and lime juice in a bowl. Heat the oil in a pan, when hot, spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 2 - 4 minutes per side. To make the sauce, puree or finely chop the chilies and garlic in a food processor or by hand. Bring the water, vinegar, sugar, salt, and pureed chilies and garlic to a boil and simmer for about 3 - 5 minutes, or until the chilies and garlic are tender. Mix the cornstarch and 2 tbsn. of water together until smooth. Mix into the garlic-chili mixture and heat until the sauce thickens, about one minute. Let cool slightly and enjoy with the corn fritters!