Coconut macaroons and chocolate eggs, two of my favourite treats, are coming together because Easter is just around the corner. These coconut macaroons are quick and easy to make with a crispy and chewy texture. The hardest part of this recipe might be shaping the nests. If you’re a quasi-perfectionist like me, you will end up spending more time getting the nests to look perfect than the time it takes to bake them.
Braised beef brisket in chu hou sauce (柱侯蘿蔔炆牛腩) is a popular dish found in many Chinese restaurants in Hong Kong, such as cha chaan teng (HK style cafes) and open-air food stalls (dai pai dong). Brisket is a tough cut of meat and requires cooking over a long period of time to become tender. If you have an Instant Pot or pressure cooker, you can make Chinese braised beef brisket at home in just over an hour!
Have you tried a strawberry sorbet float? Normally, a float consists of ice cream and soda. I decided to substitute ice cream with sorbet and soda with regular club soda. The result is a light and refreshing drink! Here’s how to make a simple strawberry sorbet float!
After seeing a post about Book And Bed Tokyo on Instagram, we decided to stay there for a night before continuing to Kusatsu Onsen. Originally we thought it’d be an interesting experience to stay the night at a capsule hotel, however, Book And Bed Tokyo Asakusa location won us over. This unique hostel in Tokyo is not only conveniently located, it also has an interesting concept where they want you to doze off from a good read! Here’s a look at our experience and my review on Book And Bed Tokyo Asakusa.
Hey there, I’m Jan, a food and travel enthusiast based in Burnaby, BC. I enjoy cooking because I believe food brings people together. Plus, I think the best way to experience different cultures is through the belly! Here you’ll find easy to make and hubby approved recipes, with a side of my travel and dine out adventures.