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All three of my peanut butter recipes are originally from my mom. I tested them in my own kitchen before illustrating them to make sure I include my own variation to it along with all the tips and tricks. My illustration principle is that it helps make Chinese cooking less intimidating and more like child's play. Plus, of course it has to be pretty too. This particular recipe is one of the most requested desserts for potluck. And believe it or not, it is a traditional Chinese dessert, we just don't call it peanut butter in the past, but "mushy peanut". :) There is also a variation that serves the rice balls in a light syrup or simply in the water that cooks the rice balls. But I prefer this as it's easier to eat and last a few days in the fridge.
Patoleo are traditionally prepared in the western coast of India, on the day of Naag Panchami ( worship of snakes ). These steamed cakes are made in turmeric leaves because of they impart a distinct smell and flavour to the sweet.
Dragon Boat Festival also called Duanwu Festival (端午節, the fifth day of the fifth Lunar month) is one of three important festival in Chinese. We eat Zongzi on very day. Zongzi is a traditional Chinese food made of glutinous rice stuffed with different fillings (Salted eggs, Pork, Chestnuts, Shiitake mushrooms, Cooked peanuts, Dried shrimps, etc. ) and wrapped in bamboo leaves. served with chili sauce or sweet chili sauce.
This recipe is my another final works of the recipe illustration class taught by Liv Wan.
Saffron and rosewater rice pudding is an aromatic and flavorful traditional Iranian dessert that can be made all year round and it's one of my favorite desserts. This recipe takes a little bit of time and patience to prepare but it is well worth the effort.