Perfect White Rice on Stove for Korean/Japanese Cuisine


Hi guys!

I’ve received so many questions about cooking white rice Korean/Japanese style.

Which is using medium/short grain rice and the result is kinda sticky – not as sticky as the sticky rice(sweet rice), but it consider a type of sticky rice. 

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To be honest with you, it was kind of surprised to me that so many people want to know how to make this rice properly. 

So, finally I’m sharing my tips to how to cook the perfect (every time!) white rice on the stove at home.

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If you have rice cooker, you can definitely use this recipe it by following same ingredients, preparations. Not the cooking method, because your rice cooker will do all the job for you after you click a button. 

So, hopefully you can enjoy all other delicious Asian at Home Recipes with this perfect white rice! :-D



5 from 1 reviews
Perfect White Rice on the Stove for Korean/Japanese Cuisine
  • 1½ cup White rice (Medium/short grain rice)
  • 2 cups cold water
  1. In a thick bottom pot, add rice; wet rice with enough cold water and drain. Rubbing rice with your hand and you will see water turns into white milky color. Rinse off milky water and drain. Repeat this process 4 to 5 times or until when you add water, it doesn’t cloudy or milky anymore.
  2. At last rinse, drain water as much as possible.
  3. Add 2 cups water and cover. Bring it to boil over high heat; as soon as it starts boil, stir with a spoon. Put lid back on, reduce heat to medium low and simmer for 10 to 12 minutes.
  4. Remove from heat and let it rest for 10 minutes. Don’t open lid right now, so rice will observe steam and finish cooking. Mix rice bottom to top with a spoon. Enjoy!


Smoked Salmon Salad with Miso Dressing

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Hi guys!

Today I’m going to share one of  my favorite, favorite salad recipe with you!

I must really love you a lot to share this recipe! lol 

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I came up and finalized this recipe 4 years ago, and shared on my blog. But back then, I just started blog and didn’t have a lot of followers, so seems like no one actually tried this recipe.

What a shame, because this recipe is something I’d pay to eat every day!

If I open my own restaurant sometime, this will be definitely on my menu. ;-)

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Let’s talk about the dressing.

THE. Miso dressing.

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When I made this as first time 4 years ago, I couldn’t believe myself that I made this! lol

Sometimes I really surprise myself with my own flavor profile. lol

It is so flavorful yet, very, I meant very controlled to balance all the flavor together. Nothing pops out, every flavors just melt in your mouth and all you can tell is it is freaking. delicious.

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You can use this miso dressing to other salad as well.

It will be great with chicken, beef or pork too! :-)

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5 from 1 reviews
Smoked Salmon Salad with Miso Dressing
For Miso Dressing
  • 1 Organic or cage free a, fresh as possible
  • 1 Clove garlic, grated (Approximately ½ tsp.)
  • 1 Tbs. White miso
  • 1 Tbs. Mirin
  • 1½ Tbs. Rice vinegar
  • 2 tsp. Honey
  • ⅛ tsp. Black pepper
  • 3 Tbs. Vegetable oil
For Salad
  • 2 oz. Baby arugula
  • 1 oz. Baby kale
  • 1 Avocado, de-sotone, peeled, cut into cubes
  • 3 oz. Smoked salmon
  • 2 Medium boiled eggs, sliced ½” pieces
  • Radish Sprouts
  • Sesame seeds
  • Red pepper flakes
  1. First, let’s make miso dressing. Combine all ingredients for dressing in a mixing bowl and whisk until smooth, set aside.
  2. In a serving plate, gently combine arugula and kale with your hand. Top with cubed avocado here and there and then smoked salmon. I like to tare up salmon pieces so it’s easy to eat with a fork. Place sliced eggs then sprinkle sesame seeds and red pepper flakes right on top.
  3. Serve immediately with miso dressing.

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Lychee Bellini : Lychee Recipe

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5 from 1 reviews
Lychee Bellini
  1. Pour lychee with syrup in a blender and puree until it’s very smooth. Keep it in a refrigerator if you are not serving right away.
  2. ]
  3. When you are ready to serve, pour 3 Tablespoons of lychee puree in a champagne glass and fill up with sparkling wine. Add more or less of lychee puree for your taste.

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Filipino Adobo Recipe : Filipino Adobo with Baby Back Ribs

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Hi guys,

I’m super duper excited today to share my Filipino Adobo Recipe with you all!! It is one of my “OMG, is this recipe really came out from my head?” kinda recipe, so definitely blow everyone’s mind deliciousness!! 

When I made it last week, I just felt like sharing with you all, so I did on Instagram and Facebook- 15sec quick video and the final product picture. And EVERY ONE OF YOU wanted to see this recipe! Which made me a super happy girl~!

My Filipino Adobo is proved with my dear Filipino friend when I made this recipe very first time(like a couple years ago) and he said he couldn’t stop eating. ;-)

Hmmmm……. I wonder why? lol 

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I’ve shared Filipino Adobo Recipe a long long time ago on YouTube with chicken. But the video’s quality is very low and time is too long to watch. 

So since all of you want the recipe and I make whole lot better quality videos now days, why not share again? 
Down below is the old video I’m talking about. ;-)



Recipe is almost same, except I used pork ribs instead chicken and reduced soy sauce. 

You can definitely use any kind of different types of meat you want to use! Chicken(I highly recommend to use bone in and skin on chicken thighs), pork belly and more! 

I cooked my Filipino adobo in oven, but you can definitely cook on crock pot or slow cooker. 

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The sauce is perfectly sticky on ribs, the meat is falling off from the bones…..

Oh, man….


Need I say more?

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I don’t see anything else you can ask for a super delicious pork ribs. 

I just can. not. wait. till you guys give this recipe a try.

Hope this filipino recipe makes you and your loved ones happy as it did to me and my loved ones. 



5 from 1 reviews
Filipino Adobo with Baby Back Ribs
Prep time
Cook time
Total time
Serves: 4
  • ½ cup Light soy sauce
  • ½ cup Rice vinegar
  • ½ cup Rice wine
  • 1 Tbs. Fish sauce
  • 3 Tbs. Brown sugar
  • ⅓ cup Chopped garlic (approximately 18 to 20 cloves)
  • 4 Bay leaves
  • ¼ tsp. black pepper
  • 2 Tbs. Cooking oil
  • 1 Rack of baby back ribs (approximately 3½ lb.), cut into single pieces
  • 3 Green onions, chopped
  • Fresh lime juice from 1 lime
  • 6 Lime wedges to serve
  1. Combine soy sauce and next 7 ingredients(until black pepper) and whisk to dissolve sugar into sauce, set aside.
  2. preheat oven over 350 degrees.
  3. Heat a braising pan or deep skillet (I recommend to use oven-safe pan such as dutch oven or cast iron pan) over high heat; add oil. Sear pork ribs 3 minutes each side or until golden brown. It doesn't need to be cooked- we just want nice sear on each ribs. Do 2 batches if that’s necessary for really nice golden brown seared ribs.
  4. Tap excess oil on pan with kitchen paper towel and place seared pork ribs all back into pan or roasting pan if you are using. Pour sauce we made earlier. Cover with aluminum foil first then cover with lid. If not, you might ruin your lid from splashing soy sauce and sugar mixture. Place into preheated oven, braise for 1 hour 30 minutes.
  5. Remove pan from oven and bring back to stove. Uncover and cook for additional 10 minutes until meat has a nice caramelization and liquid reduced- as sticky glaze on ribs.
  6. Transfer ribs on a serving plate and spoon out most fat out from pan. Add in green onion and lime juice to sauce and mix.
  7. Pour sauce over ribs and serve warm. Enjoy with a warm cooked jasmine rice! :-D

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Cha Siu Bao (叉烧包) : Chinese Steamed BBQ Pork Buns

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Hi guys!

Today I’m going to share Cha Siu Bao (叉烧包) Chinese Steamed BBQ Pork Buns recipe with you! :-)

I’ve never had this food in Korea, though I love steamed buns filled up with vegetables or sweet red bean paste, which you can find easily in Korea during winter time,. :-) 

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I had this recipe request and had so much fun creating it. 

Classic Cha Siu Bao made with Cha Siu which is Chinese BBQ meat. But Asian at Home is all about easy and fun, so I made same(over better! lol) taste without using Cha Siu. Because not everyone has leftover Cha Siu in their refrigerator. 

But if you have Cha Siu in your hand, please use in this recipe, yet you need to reduce the sauce though. Because I created this sauce recipe based on plain pork.

IMG_0986 copyHonestly, this is the best Cha Siu Bao Chinese Steamed BBQ Pork Buns I’ve ever had! I’ve been lots of famous dim sum restaurants but never fell in love with this- until I made it myself! lol 

Ok, I stop bragging my recipe now. 

It’s really delicious though.

Ok, really I will stop and here is the recipe!






5 from 1 reviews
Chinese Steamed BBQ Pork Buns (Cha Siu Bao 叉烧包)
Serves: 14 pork buns
  • Steamed bun dough (Click HERE for the recipe)
  • ½ cup Chicken stock
  • 1 Tbs. Corn starch
  • 2 Tbs. Oyster sauce
  • 2 Tbs. Hoisin sauce
  • 2 Tbs. Dark soy sauce
  • 2 Tbs. Sugar
  • 1 Tbs. Shaoxing wine, Chinese cooking wine (Can be substitute with dry sherry or water)
  • Small pinch of Chinese five spice
  • ⅛ tsp. black pepper
  • 2 Tbs. Cooking oil
  • 1 Medium size onion, small diced (Approximately 1 cup)
  • 1 Clove garlic, minced
  • 10 oz. Small chopped or ground pork. (You can use pork loin, shoulder or belly)
  • 14 pieces 2x2” cut parchment paper, cupcake paper cup or coffee filter
  1. Make steamed bun dough recipe first before start the filling unless you are making the filling a day ahead.
  2. While dough’s rising let’s make BBQ Pork Filling. 
In a mixing bowl, combine first 9 ingredients(until black pepper), and whisk until sugar has dissolved. Set aside.
  3. Heat a large skillet or wok over high heat; add oil and swirl to coat. Add diced onion and garlic; stir fry for 2 to 3 minutes or until onion is soften and transparent.
  4. Add pork into wok and stir fry for 5 minutes or until pork pieces are slightly browned.
  5. Add sauce we made earlier; bring it to boil and reduce heat to medium then simmer for 5 minutes or until it thickens. Stirling frequently.
  6. Transfer to a bowl and cover. Let it cool in a refrigerator for 1 to 2 hours or in a freezer for 30 minutes.
  7. While filling is cooling, divide dough into 2 oz. of 14 equal portions. Roll each piece on your palm. Place them on a parchment paper/coffee filter lined baking sheet or a flat surface and cover with plastic wrap or a towel; let it rest for additional 20 minutes.
  8. When your dough and filling is ready, let’s make porks buns.
Bring one dough at a time to work surface, slightly flatten it with your palm. Using a rolling pin, flatten dough into 3” circle, but make sure center is slightly thicker then its edge.
  9. Put 1 Tablespoon of pork filling into center and bring edge to top with your index finger and thumb to seal while your left thumb is pushing filling inside. Place sealed bun on a parchment paper, cupcake paper cup or coffee filleter.
  10. Arrange pork buns back to a baking sheet or a flat surface and cover with plastic wrap or a towel; let it rest for additional 20 minutes.
  11. When your pork buns are well rested and all cute looking, it’s ready to steam.
Fill a wok or steamer pot with water and bring it to boil over high heat.
  12. Place pork buns into a steamer rack with paper underneath. Make sure they are too close to each other, at least 1” apart. Bring a steamer rack with pork buns to boiling steamer. Make sure water is not touching pork buns. Cover and steam for 12 to 14 minutes or until pork buns are fluffy and fully cooked.
  13. Tilt lid tiny bit for a slow air circulation for 2 to 3 minutes before open lid. If you open lid right away, nice fluffy buns will sink down on you and you don't want that happen.
  14. Serve hot, enjoy!

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