SIA Around the World

I love myself a good European citrus cake. Okay, maybe borderline obsessed but they are just SO GOOD. Not too sweet, perfect crumb, and suitable at any time of the day. The Portuguese bolo de laranja is no exception. I made this for a party and if you’re looking to feed a crowd, look no further. A breeze to make and a cake that stays moist for days… I don’t think you need anymore excuses to not make this cake.

One of my favourite street foods I had eaten when I was in South Korea was rabokki. Tender and chewy rice cakes, savoury fish cakes and instant noodles - what?! Of course, I had to learn how to make this for myself. Surprisingly, the whole recipe can take less than 15 minute of cooking. Try it - you’ll understand why I was so hooked!

The weather might finally be warming up in Vancouver but that doesn’t mean I’m not craving some real stick-to-your-bones meals! Feijoada, the hearty pork and bean Portuguese stew, is easily prepared in your slow cooker for those busy days when you’re pressed on time. Let the aroma of slow cooked pork, kidney beans and cabbage soothe your soul - a vey satisfying meal that will leave a ton to be indulged in later in the week.

My favourite recipe have to be the ones where I can easily throw all the ingredients in my fridge is and be done with it. This is certainly the case with egg foo young, a Chinese Canadian recipe that may probably be found in all those old school restaurants that I grew up with. Quick, easy and suitable for breakfast, lunch or dinner, this recipe can be whipped up in a pinch.

Pasta + sauce + protein + veg. This is my usual equation for a quick weeknight meal. This time around? I doubled up on the sauce and combined béchamel and pesto to make this incredible cream sauce. Palate pleaser and great to pack up for lunch the next day. Success!

If you can jazz up canned food and luncheon meats, you can do anything. One of my favourite Korean foods, bud jjigae, is up on the blog today! It’s a red hot spicy stew packed with Spam, Vienna sausages, ramen noodles, cheese, tofu and more. It’s a recipe that originated during the Korean War, hence all the canned goods. Don’t let that turn you off that - you’ll instantly become hooked as I was!

Can this title be any longer!? Like any Momofuku Milk Bar recipe, the title is as long as the list of ingredients and components it has. This classic Milk Bar recipe is pretty much foolproof. I followed the recipe to almost a complete tee and it was to die for. A bit too sweet for me but satisfies all my needs when I’m missing NYC.

Ahhhh… Momofuku Milk Bar. How many years was I obsessed with you!? And how long has it been since I’ve made something from the cookbook!? 6 years. It’s been 6 years since I’ve made this exact cake except this time I’ve veganized it. Yes - I was able to veganize Milk Bar’s famous apple pie layer cake with wondrous results. I would make this again in a heartbeat.

Never thought in a million years that I’d be traveling to Wellington but of course, life trajectories happen and have lead me to this beautiful city. Wellington was the highlight of this trip to the Pacific Islands and I am glad I made the trek out there. Wellington, although small, is completely doable in a day or two. Its best enjoyed starting off the day at one of the many artisanal coffee shops, people watching by the bays and ending with a cocktail or two. One of the most hipster cities I’ve seen as a whole and I loved it all. Read on to find out why!

I have a new blog, hooray! After a long year of thinking about making this blog, I've finally taken the leap and just did it. This blog is centred around my two of my biggest loves: travel + food.