Smashed Cucumbers (拍黃瓜) – Chez Jorge
Smashed cucumbers tossed in a fragrant, tangy garlic chili oil dressing. Refreshingly crunchy, spicy yet cooling — the perfect hot day dish as summer nears. A classic method in many regions of Chin…| Chez Jorge
Smashed cucumbers tossed in a fragrant, tangy garlic chili oil dressing. Refreshingly crunchy, spicy yet cooling — the perfect hot day dish as summer nears. A classic method in many regions of Chin…| Chez Jorge
A Korean-inspired vegan fried chicken sandwich: crispy, flavorful fried oyster mushrooms, spicy gochujang mayo, tangy radish kimchi all sandwiched between soft buttered buns. Fried chicken sandwiches will always have a special place in my heart — it has always been one of my go-to comfort foods. It’s one of those sandwiches that you bite into… Read More »Vegan Korean Fried Chicken Sandwich| Chez Jorge
Plant-based milk bread buns that are tender with a tight but soft crumb and hints of buttery sweetness. Perfect for burgers and sandwiches, as well as a stand-alone snack. The milk bread I’m showing today does not utilize the Chinese-style Tangzhong (湯種) method, and instead utilizes a lesser-known method known as Yudane (ゆだね). It involves… Read More »Vegan Milk Bread Buns| Chez Jorge
A popular Taiwanese street-style scallion pancake that is ultra crispy and fall-apart flaky. As opposed to the ubiquitous 蔥油餅 (Cong You Bing), these are known as 蔥抓餅 (Cong Zhua Bing), which conveys how easily you can pull apart its layers. These are the kinds of pancakes you’ll find sold by old ladies at street vendors… Read More »Flaky Scallion Pancakes (蔥抓餅)| Chez Jorge
Thick and glossy sweet red bean soup (紅豆湯) with soft, chewy tang yuan (湯圓). A heavenly pairing! One of my favorite traditional desserts. Sweet red bean soup is a ubiquitous one amongst East Asian cuisine – you’ll find the dessert enjoyed in China, Korea, Taiwan, and Japan alike. Growing up in Taiwan, I’ve certainly had… Read More »Sweet Red Bean Soup (with Tang Yuan)| Chez Jorge
A slight twist on Shanghai Scallion Oil Noodles (葱油拌面): these noodles are tossed in dark soy sauce and shallot-infused oil, and paired with tender fried tofu. Simple & humble yet packed full of flavor. The beauty of this dish is that it only really requires one pan from start to finish: you use the same… Read More »Shallot Oil Noodles| Chez Jorge
An oxymoron-sounding name, but a real Taiwanese classic: Frozen Baked Sweet Potatoes. These are baked to caramel-sweet perfection, then frozen to achieve an almost popsicle-like texture. Sweet potatoes are a staple in Taiwanese cuisine: they are second to rice as the starch of choice. In Taiwan, these are so commonplace you’ll find them packaged in… Read More »Frozen Baked Sweet Potato (冰烤地瓜)| Chez Jorge
Vegan konjac “steak” that is meaty and chewy similar to a fatty cut of beef. Seared and glazed with a savory, umami sauce. Konjac (Konnyaku) is a type of Japanese yam cake that is typically eaten in hot pots and stews — you might be familiar with its elongated brother, shirataki (“miracle”) noodles. Yep, perhaps… Read More »Vegan Konjac Steak| Chez Jorge
A classic vegan version of Sichuan-style Kung Pao Chicken (宮保雞丁) made with okara “soy curls.” Knowing that a dish like this can come from a waste product makes it that much more special…| Chez Jorge
Homemade hand-pulled noodles and crispy fried tofu tossed in a cumin-based chili oil sauce. This dish is my plant-based take on “Cumin Lamb Noodles” served at the New York City sensation Xi’an Famous Foods. And I have to say: cumin and chili oil is seriously such an incredible and under-used combination. These hand-pulled noodles are… Read More »Cumin Tofu Noodles (Vegan)| Chez Jorge
