Notes about Recipes in this book

• Pandan tres leches with kaya drizzle

  • dmdmdmmm on April 15, 2026

    I liked the cake tho mine shrunk and pulled away from the sides a bit. Also took almost 40mns to bake it. The milk was great when I tasted it at first but when it soaked the cake, it now has that bitter-ish extract taste that im not a huge fan of. the sweet cream did help out masking that. Overall tho, this was a pretty quick cake to make!

• Blistered yuzu shoyu shishito peppers

  • takemori on July 17, 2024

    Delicious, works great with premade (I used Mizkan) yuzu shoyu.

• Fish fragrant Sichuan braised eggplants

  • ShayLRoss on January 11, 2026

    I enjoyed this a lot! I loved the kick of the spice, which was not overwhelming. For this first time, I ended up using red miso paste instead of furu. I would like to get furu on hand to make this again properly.

• Shanghai rice cakes (Chao nian gao)

  • eclairea on July 07, 2025

    Used baby bok choy, would easily double or even triple the amount! Used ground pork, but next time would try half pork and half shrimp. Would also love to add some chunky chopped king oyster mushrooms for more texture. Easily adding this recipe to my regular dinner rotation, endlessly adaptable!

• Gochujang chocolate mochi cake

  • ShayLRoss on January 24, 2026

    I needed a recipe to use up some condensed milk and this was great! The recipe was clear and easy to follow. This is the first time I've tried chocolate with gochujang!