H I Y A Y A K K O 

Ahh..another excruciatingly simple recipe for those who crave the most flavor!  If you haven't tried soft (silken) tofu yet this to me is the perfect first date :D  The tofu is cold & has a texture similar to flan.  I love how the flavor though really shines through despite being drenched in a crazily savory sauce..ready to make this in about 4 minutes?

Ingredients:
1 package Soft/Silken Tofu
1 tsp Sesame oil
1 tsp Chili oil
2 tbsp Soy sauce
1 tsp Rice wine vinegar

Toppings:
Fried Shallots
Chives/ Scallions
Sesame seeds
Togarashi

Directions:
1. Cut open package of tofu and place on a paper napkin over cutting board.  Cut into squares.
2. Make the sauce by whisking all liquid ingredients and pour over tofu!
3. Chop up the chives or scallions & sprinkle on your toppings!
4. Garnish with a thai chili pepper for those who like extra fuego in life.

DONE!  How. Freaking. Easy.

P O R K
B E L L Y
B A O S

Ahhh..the infamous bao (bun) that is perfectly paired with pork belly: undeniable.  How does a foodie resist such a heartwarming & sexy sammie?!  You. Can't.  I made these for a super bowl party this past weekend.. & despite being partially drunk while making them they came out so good!  This is a really quick & easy recipe but it won't disappoint; you'll definitely be everyone's fav friend of the night!

Ingredients:
Package/slab pork belly
2 bags frozen bao buns
English cucumbers
Parsley
Rice vinegar
Sugar
Sesame oil
Soy sauce
Hoisin sauce

Directions:

1. Boil water & simmer the pork belly for 30 minutes (or try roasting the pork covered in aluminum foil).  Drain water and rinse with cold water, pat dry.  Cut into even pieces.
2. Slice cucumbers and add about 1/4 cup rice vinegar along with 1 tbsp of sugar.  Pickle!
3. Rinse & cut parsley into 2in pieces to fit the bao.  Refrigerate with cucumbers.
4. Heat up a wok with sesame oil & brown the pieces of pork belly (2 mins on each side). Once brown add soy sauce & stirfry for another minute.
5. Keep all cooked pork belly pieces in a covered pot and once all has been browned add a little hoisin sauce to the pot and mix.
6. Place a paper napkin on a plate and layer 4 bao buns with damp paper napkin on top.  Microwave the bao for about 2 minutes while flipping to make sure bottom is warm.  
7. Add hoisin to the inside of the bao, lay a piece of pork belly down & top with your pickled cucumbers, parsley (& if you'd like crushed peanuts)! BOOM.

Go out & make them :D

W I N T E R S A L A D

This is the start to my little e-cookbook! I know there are some friends that ask for recipes from time to time (when I post too many food pictures on ig)..hope you guys make some dishes & let me know!

Ingredients

1 Butternut Squash

1 Bag of kale 

1 Pomegranate

1 cup Sunflower seeds

Feta cheese or goat cheese

Olive oil

Salt & Pepper

Vinaigrette:

2 Juiced Lemon or limes

Squeeze of Honey

4 tbsp Olive oil

Salt & Pepper

Directions

1. Wash, peel & cut butternut squash into chunks.  Coat with olive oil, salt & pepper then roast for 30-40 minutes at 400°F.
2. Cut & deseed pomegranate using a bowl of cold water.  
3. Whisk together all ingredients for vinaigrette & adjust to taste.  
4. Combine kale, half of cheese, pomegranate seeds and sunflower seeds into a large salad bowl and toss with half of vinaigrette.
5. When the butternut squash is done let cool for another 10 minutes.  Add into salad bowl and toss again.
6. Plate with remaining pieces of cheese and extra sunflower seeds drizzled with remaining vinaigrette &  fresh cracked pepper.