Recipes for you, your family, or your book club.
Stir Fried Shrimp with Nyonya Sauce
Use spicy-sweet Nyonya Garlic Chili Sauce to make this simple head-on shrimp stir fry, perfect to pair with rice.
Hot Grass Jelly 燒仙草
Perfect for winter, this hot grass jelly embodies old-fashioned flavor 古早味 when served with fen yuan, red bean, job’s tears, and nuts.
Hot Ai Yu Jelly 燒愛玉
Although usually served cold, Ai Yu Jelly is also excellent warm, in a bath of oolong tea with brown sugar syrup and creamer.
Sesame and Peanut Tang Yuan 芝麻花生湯圓
These traditional sweet glutinous rice balls are stuffed with black sesame paste or toasted crushed peanuts.
Fried Yuba Pockets with Camellia Oil
In this recipe from TCM practitioner Zoey Xinyi Gong, camellia oil pairs with black wood ear and goji to lower high blood cholesterol.
Mesona Pimm's Cup
The refreshing Pimm's Cup gets a clever twist by incorporating Mesona, or Grass Jelly Herb, which has a rooibos-like flavor.
Black Sesame Russian
This recipe is a twist on the White Russian. made with Kahlua, vodka, cream, and rich black sesame paste.
White Sesame Mocktail
This drink contains a balance of sesame fragrance with lively citrus and a subtle kick from the peppercorns.
How To Make Grass Jelly
This is our ratio for this popular herbal tea, with the option to either drink it in its tea form or set it into a jelly.
How to Make Ai Yu Jelly
This is our perfect ratio for bouncy, jiggly Ai Yu Jelly, the golden child of Taiwanese summer desserts made from fig seeds.
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