During a trip to Japan, Mr. Chau and I took a home cooking class and learned how to make pork and cabbage gyoza or Japanese dumplings. When I looked up comparisons between the pan-fried Chinese dumplings (鍋貼 or guoti) and the pan-fried Japanese dumplings (餃子 or gyoza), the difference seems to be in the dumpling skin and the filling. While both types of dumplings usually contain meat and veggies, I find the ratio of veggies to meat is higher for the Japanese gyoza. I’m not sure if that’s true but both types of dumplings are super yummy. Plus dumplings are so freezer friendly that I’d always make a batch to keep in my freezer for a quick meal or snack.
Kimchi fried rice has become one of my favourite seasoned rice dishes to make at home. It’s so simple to make. Much easier than Chinese style fried rice. You don’t even need to cook the rice a day ahead. This means you can prepare kimchi fried ride the same day you plan on serving it!
The first time I tried pork belly with chili garlic sauce (蒜泥白肉) I was surprised to find that it was not fatty. When I think of pork belly, I usually think it’s greasy and coats your mouth with oil. However, this cold appetizer features moist and tender pork belly slices with a spicy and garlic-y sauce. After trying this dish at the restaurant a few times, I am recreating pork belly with chili garlic sauce at home.
When I invite people over for breakfast, my go-to dish is usually a nice stack of fluffy buttermilk pancakes. They are quick to make and are so versatile. Serve them savoury with pulled pork or crispy fried chicken, or sweet with fruits, jams or whatever you fancy. In this recipe, I’m topping my stack of fluffy buttermilk pancakes with cinnamon apples and crispy oats.
During our first visit to Kyushu, Japan, we tried Karashi Renkon, a mustard filled lotus root, which is a specialty of Kumamoto. We also tried lotus root chips which I really liked and regretted that we didn’t buy more to bring home. So when I saw lotus roots on sale at the Asian grocery market, I decided to recreate the chips at home. In this recipe, I use simply seasoned the lotus root chips with salt and pepper. However, I’m sure they’ll taste great with other spices and seasonings so experiment with your own flavours!
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.