Make the Cutest Valentine’s Day Treats With These Video Tutorials

Smell that? Can it be the smell of love in the air? Nope, it’s something even better: freshly baked cookies.

Valentine’s Day is just a few days away and if you’re still looking for some last minute gift ideas for your friends or that special someone, we have just the thing. Even if you’re not enthusiastic about Valentine’s Day itself, we’re going to go ahead and bet that you’re enthusiastic about adorable food. We certainly are.

This is where Eugenie comes in. Eugenie, the creator of the popular blog Eugenie Kitchen, is a talented food blogger and vlogger who is known for her creative dishes. With over 2,000 followers on Twitter, nearly 25k followers on Instagram, over 100k likes on Facebook and nearly 300k subscribers on YouTube, you can bet we came to the right person for Valentine’s Day food ideas.

Sure enough, Eugenie has a number of easy-to-follow tutorials for Valentine’s Day treats that are so adorable, how can we not make them?

Check out our favorites below:



Heart Pancakes
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We can’t get over how cute this pancake is! It certainly looks complicated, but the step-by-step tutorial makes it easy enough for anyone to follow along. For these heart pancakes, you will need the following ingredients:

2 cups all-purpose flour (250g)
1 tablespoon baking powder (7g)
1/2 cup granulated sugar (100g)
2 eggs
2 teaspoons pure vanilla extract (10ml)
1/4 cup unsalted butter, melted (55g)
1 cup whole milk (240ml)
Food color – red

Note: Eugenie also uses squeeze bottles to perfect her pancake’s design. Here’s the video tutorial below.



Valentine’s Day Brunch
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Next, Eugenie shows us how to turn simple breakfast food, like toast and eggs, into cute Valentine’s Day treats. In this case, toast gets turned into a love letter and eggs are shaped into fried egg hearts. For this, you will simply need:

1 egg
Cooking oil
Sandwich bread

Note: These dishes also require a metal, heart-shaped cookie cutter. Check out it out below.



Rainbow Heart Cake
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If you’re looking to try something a little more intricate, how about this 22-layer rainbow heart cake? You’ll be sure to impress the ones you love with this sweet dessert! It may look a little complicated, but this crepe cakes gets easier once you get the hang of it. The ingredients are:

3 eggs
3 tablespoons sugar (45g)
1 tablespoon vegetable oil (15ml)
1/2 stick unsalted butter melted (55g)
1 1/2 cups milk (380ml)
1 1/2 cups all-purpose flour (185g)
Whipped Cream Filling: (or use your favorite crepe cake filling.)
2 cups whipping cream (480ml)
3 tablespoons sugar (45g)
1 teaspoon pure vanilla extract (5ml)
Food colors of red, orange, yellow, green, blue, violet

Note: This cake requires the use of templates. Luckily, Eugenie has provided them here on her blog. Check out the video tutorial below.



Rainbow Heart Cookies
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Not in the mood for cake? Well you can’t go wrong with cookies. These rainbow cookies are sure to impress any Valentine. The best part? They’re not hard to make! The ingredients needed are:

¾ cup unsalted butter (170g) at room temperature
1 1/4 cups confectioners’ sugar (155g)
1 teaspoon pure vanilla extract
Pinch of salt
3 egg yolks
2 ½ cups cake flour (310g)
Food colors (Wilton or AmeriColor)
Egg wash: 1 egg white & 1 teaspoon water

Note: Just like the Valentine’s Day brunch, these cookies will require a heart-shaped cookie cutter. Check it out below.



Image of the Day: Baymax, Your Personal Curry Companion

Let’s be honest here. Who didn’t fall in love with Baymax after watching Disney’s Big Hero 6? Even the few who criticized the film admitted that they wanted their very own personal healthcare companion. And the movie is only getting more and more popular by the minute. Big Hero 6 was nominated for a Golden Globe as well as an Academy Award in the animated feature film category. I’m sure if there was an award for most huggable robot, Baymax would get nominated too.

As a way to express their love for the squishy robot, many fans are now eating Baymax.

…Yeah, I probably should’ve phrased that better, but it’s true! Fans really are finding creative ways to combine their favorite food with their favorite robot. Social media has been blowing up with Baymax-inspired soups, Baymax curry bowls and even Baymax riceballs.

Some are claiming that this trend was made popular by Japanese idol Haruna Kojima, who is a member of AKB48. Two weeks ago, the 26-year-old singer and actress posted a picture of her curry on her Instgram. But what made this dish so special was the rice which was shaped into an adorable Baymax lounging in the curry. With nearly 700k followers, you can bet Kojima’s picture went viral.

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The trend picked up like wildfire and soon fans were showing off some impressive skills using everything from rice to pork buns to make Baymax’s huggable body.


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[Watch] This is What Happens When You Bring Asian Food to School For Lunch


Chow mein. Pork buns. Dumplings. Fried rice. Eggrolls. Adobo. Hungry yet?

This is just a small sample of all the Asian food that I grew up with and deeply love. However, as a child, despite how often I ate Asian food (everyday) and how much I enjoyed Asian food (I wanted it everyday), you’d be hard-pressed to ever find rice and tocino in my lunch pail. Instead, my Hello Kitty lunch pail was home to PB&J sandwiches, go-gurts and of course, lunchables.

Early on, I learned to associate my beloved Asian food with home and (as 11-year-old Eddie Huang says in Fresh off the Boat after making the mistake of bringing noodles for lunch) I associated “white people food” with school.

This is probably why I laughed out loud to the Domics short animation “Asian Food.” The animator of Domics very humorously (and accurately) describes the struggle of bringing Asian food to school for lunch around non-Asian classmates.



With our grade school lunch days long behind us, it’s easy to laugh this situation off as children being children. But who am I kidding? We’ve seen adults overreact to Asian food too. Admittedly, many of our delicious dishes (like blood sausages and century eggs) look absolutely horrifying to people who are unfamiliar. But like the other kids in this animation, they just don’t know what they’re missing.

Now excuse me while I go get my hands on some sweet corn.


Video of the Day: Are Curry Noodles The Next Great Instant Noodle?


The typical college student meal must be cheap, quick and easy to whip up. This is probably why instant noodles are always associated with them. Sure, you can spruce things up by mixing in eggs or vegetable, but sometimes I get tired of the typical chicken Maruchan or the spicy Shin Ramyun. Although they are tasty, I know there are other types of instant noodle flavors out there that is worth a try.

Behold, the newest addition to the instant noodle family: Penang White Curry Mee. This is a recent creation by Ibumie, a company based in Malaysia that brings Indonesian and Thai influences into their products. What makes the Penang White Curry Mee so special? According to the Fung Brothers, it’s instant curry noodles with restaurant-worthy taste. In their lastest video, they even show you five different ways to use Penang White Curry Mee at home, including revamping those unappetizing leftovers! Heads up, they even teach you how to make curry fries.

Did Ibumie really create the next great instant noodle flavor? If you’re a fan of your instant noodles with a spicy kick, give it a try and let us know!

Feature image courtesy of FungBrosComedy on YouTube.



Dessert Must-Have: Iceskimo Serves Up Snow in San Diego


It seems as though more and more of my friends have become self-proclaimed “foodies” (yes, by “friends” I also mean me) and have been instagramming every new food experience. More recently, my hometown friends have been frequenting a local shop called Iceskimo. I don’t know if it was the hype or the adorable round logo that attracted me, but I had to check it out.


After some research, I found out that this Taiwanese dessert was originally called xue hua bing, which translates into “snow flower.” Fittingly, the dessert is now commonly called “snow.” Using the same ingredients for ice cream, the mixture is frozen into large cylindrical blocks. The blocks are then put on a rotating machine that shaves the block down into super fine ribbons of snow–the perfect melt-in-your-mouth texture.


Once entering the building, I was welcomed by vibrant colors and a buffet of sweet toppings. My excitement was building up like I was my 7-year-old sugar-loving self again.


The secret to Iceskimo’s success is their modern approach to the Snow which allows the customer to customize their dessert however they please. With snow flavors like Lychee and Black Sesame, and toppings like red bean and almond jelly, this place is definitely a level up from your typical frozen yogurt spot.

Not to mention their hospitality! Thank you to the worker who was generous enough to add more condensed milk to my cup.


Snow needs to be added to Audrey’s list of mouth-watering desserts stat! I highly recommend you try out Iceskimo if you’re ever in San Diego, especially during those summer days.

Who am I kidding? It’s good any time of of the year.


All photos courtesy of Iceskimo.



Video of the Day: Korean Girls React to American Snacks


While there are many, many, many, many, many videos of Americans reacting to Asian food and pop culture, the reversal is less common. Now a new YouTube series called “Korean Girls React” flips the Americans-react-to-Asian-culture video trend on its head.

In this video, Korean girls taste American snacks for the very first time and give their honest opinion of it. The snacks include goldfish, poptarts, rice krispies, salt and vinegar chips, twizzlers, cheez-itz and warheads.

While there were obviously many different opinions, a couple of interesting trends emerged. Most of the girls agreed that the poptarts tasted too artificial. One girl even complained that “it tastes like a candle.” Rice krispies seemed to be a favorite amongst most of the girls whereas the twizzlers and warheads were very, very unpopular.

One thing that viewers all over the world should be able to relate to are the complaints that the snacks were too unhealthy or fattening, followed by later admissions that the snacks are too addicting to be left uneaten. Ah, the power of junk food!

Food Trend Alert: What’s Hawaiian Poke And Why Does Everyone Love It?


Do you cringe at the thought of eating raw fish or skip out on sashimi at a sushi restaurant? Well, you may soon be warming up to the idea because Hawaiian poke is becoming increasingly popular in Southern California. Perhaps locals are taking more Hawaiian vacations and the demand to bring those island flavors home are high. Or maybe more of our island neighbors are moving to the mainland. Whatever the reason is, Hawaiian poke is welcome to make its tasty mark.

In Hawaiian, “poke” means “to slice or cut.” Traditionally, the dish consisted simply of fresh cut fish with sea salt, candlenut, seaweed and limu (algae). It wasn’t until the 19th century that other vegetables, such as the Maui onion, were incorporated. According to food historian Rachel Laudan, the poke we are familiar with today did not become popular until the 1970s. Although it is only recently that food fanatics are feasting on this tasty yet healthy dish, poke is not new to the food industry. It has been quietly waiting in various American restaurants, served only as an appetizer and waiting to be discovered as a main dish.

Northshore Poke Company's tuna mixed with their Waimea sauce, which is similar to spicy mayo.

Northshore Poke Company’s tuna mixed with their Waimea sauce, which is similar to spicy mayo.

Modern poke is a salad typically made with cubed raw fish (usually tuna), sea salt, seaweed, tomatoes, onions and soy sauce. However, with its growing popularity and poke restaurants slowly popping up, there are now several variations of this dish. At some restaurants, such as Northshore Poke Company, patrons may customize their food by selecting their type of fish, flavor, spice level and whether they would like their fish served as a salad or in a rice bowl. If you’re feeling a bit more adventurous, there are also poke nachos and poke tacos.

Raw fish isn’t always the most appetizing term, but Hawaiian poke is packed with so much flavor, it certainly won’t leave you with a bad taste in your mouth.

Feature image courtesy of Northshore Poke Company.



Three Chinese Medicinal Herbs to Get You Through Winter Aches and Pains


Dried seahorse is for asthma. Deer antlers for circulation. Ginseng promotes energy. What does lingzhi do again?

With winter around the corner, I thought it best to find out. So I visited a Chinese herbalist shop to see exactly what I would needin preparation for the season.

Traditional Chinese medicine (TCM) is actually quite unique in that it treats your body rather than the specific disease. There is a very famous saying in Chinese medicine — Tong bing yi zhi, yi bing tong zhi — meaning, “one disease can have different treatments; different diseases can have the same treatment.” Let me explain. Chinese medicine is really about regulating balance in the body and letting your “qi” — the energy of the body — flow freely. Sometimes you get forces, either internal or external, that put the body out of balance, and that is why you get sick. Some of these forces include coldness, hotness, dampness and dryness. TCM tries to counteract imbalances in the body with herbal medicine, thus bringing the body back into balance. Keep in mind that two people can have the same disease (e.g., a cold) for different reasons. Maybe one has a dry liver and the other has too much heat in his or her body. TCM is treating those reasons, those “imbalances,” in the body rather than the actual disease itself.

It can get quite complicated, but for now, all you need to know are these three Chinese herbs that I think are absolutely essential for the winter season. They’re not too hard to find — most Asian grocery stores carry them — and all three are very affordable.



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Astragalus Root
This root is used to strengthen the immune system and is often prescribed to treat colds and respiratory issues. Astragalus root can be consumed as a tea or as an addition to something like chicken soup. For tea, add some red dates or jujubes for a sweet and natural flavor.



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Dong Quai (Angelica Root)
Dong quai, or Angelica root, is used to promote circulation in cold hands and feet during wintertime. This root helps with fatigue and anemia, and is also a great herb for alleviating cramps. It is usually consumed in the form of a concentrated soup or elixir. (See recipe.)



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Tremela is a fungus that functions as an antioxidant for the skin. Given winter’s dry weather and rampant indoor heating, tremela can help the skin retain moisture. It is used quite often as a beauty supplement in Asia. Tremela can also be consumed in soups. (See recipe.)



Keep in mind that Chinese herbal medi- cines usually need to be mixed with other complementing herbs for it to take full effect. Usually these “medicines” are taken in the form of herbal soups or elixirs. Here are some easy soups for you to try.


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This story was originally published in our Winter 2014-15 issue. Get your copy here!



Healthy Asian Food to Start Your New Year Off Right

It’s that time of year again. January means everyone is excited and determined to fulfill their New Year’s resolutions. We’re going to go ahead and guess that one of your 2015 resolutions is to eat healthier. Well have no fear! We’re here to help you tackle that goal while still eating yummy Asian food. Here are five flavorful and healthy Asian foods that can be incorporated into anyone’s diet.



1. Japchae


Image courtesy of Maangchi

Love noodles but want to eliminate carbs from your diet? Try japchae, which is made from Korean sweet potato noodles called dangmyeon. Topped with healthy veggies and occasionally fried eggs, japchae is usually served as “banchan” or an appetizer to a meal. Eat up!



2. Bok Choy

Image courtesy of daily hiit

Image courtesy of daily hiit

Bok choy is essentially Chinese cabbage. With only nine calories per serving and 0.1 grams of fat, bok choy is great for when you are ready to eat lots of tasty, flavorful greens veggies.



3. Kimchi


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Now, it’s time for Korean cabbage. If you can handle the spiciness, load up on the kimchi. Low in calories but high in fiber and antioxidants, kimchi helps regulate the cardiovascular and digestive system while providing vitamins that help reduce aging effects and blood sugar levels. Like japchae, kimchi is a quintessential Korean banchan dish.



4. Dal

Image courtesy of The Wanderer

Image courtesy of The Wanderer

Dal is quite simply spiced Indian lentils. Lentils themselves are one of the healthiest foods out there: lentils help lower cholesterol, regulate blood sugar and have a lot of protein without a lot of the fat. There are many different ways to make dal but all add flavor and comfort to the superfood that is lentils.



5. Sriracha


Yes, really. The cult of sriracha has practically taken a life on it’s own and it’s all for the better. The red pepper chili sauce boosts metabolism and endorphins (which make you feel happier) while lowering blood sugar levels and cholesterol levels. Pour it up!


10 Asian Soups to Keep You Warm Over the Holidays


On a blistering cold night, a steaming hot bowl of soup is the tastiest cure to the shivers and well, almost everything else right? Now that winter is full steam (sorry) ahead, here are ten different Asian soups, from the popular to the underrated, that you should try eating and possibly try making this winter!



1. Kuy Teav

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A Cambodian delicacy, kuy teav is a Camobidan Chinese pork noodle soup made from a clear broth and flat rice noodles. Kuy teav is usually enjoyed as a breakfast dish from street vendors, but we feel that it’s comforts will last throughout the day!



2. Soba

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Unlike the popular ramen, soba noodles are made from buckwheat flour. Soba can be a year round dish and is typically served either hot and in a soup for winter or chilled with a dipping sauce for summer. Also, soba differs from udon in that soba noodles are thin while udon noodles are genuinely thicker.



3. Laksa


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A spicy Malayasian-Chinese fusion dish. There are three main types of laksa: curry laksa, asam laksa and sarawak laksa. Curry laksa has a coconut curry base, while asam laksa has a sourfish soup base, and sarawak has a sambal belacan base. No matter which type of laksa you choose, it’s sure to give you a kick!



4. Taiwanese Beef Noodle Soup

Image Courtesy of S.O.F.A.T BLOG

Image Courtesy of

There are many different types of beef noodle soups out there. However, the red-braised beef noodle soup was invented by Chinese refugees in Taiwan during the Chinese Civil War. Today, Taiwan considers this red-braised beef noodle soup a national dish. With it’s tender beef and spicy broth, it is sure to be a comfort during those chilly months.



5. Tong Sui


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Tong Sui literally means “sugar water” in Cantonese and is a soup dessert that is a Cantonese delicacy.




6. Bakmi Ayam


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Bakmi ayam, or often shortened to mei ayam, is an Indonesian noodle soup that is very simple but delicious. The main ingredients are wheat noodles, chinese bok choy (cabbage), and slices of chicken and mushroom. Eaten separately or together with the broth, the soup is delicious either way!



7. Sinigang

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Sinigiang is a Filipino dish. A tamarind-based soup, Sinigiang is usually sour because of ingredients such as guava and ripe mango.



8. Soondobu Jjigae

Image courtesy of LTHforum

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Soondubu jjigae is a spicy Korean tofu soup. It’s typically served in a hot stone pot with other dishes such as rice, meat, or banchan on the side.



9. Milagu Rasam


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Milagu Rasam is a pepper tamarind-based South Indian soup. Supposedly, both the black pepper and tamarind are natural heat-inducing ingredients for the body. Either way, milagu rasam is a tasty method to staying warm!



10. Bun Mang Vit

Image courtesy of PhamVo's Kitchen

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Pho is probably the most famous Vietnamese soups, but Bun Mang Vit, a duck and noodle soup, is also another tasty option! The main ingredients here are duck, bamboo shoots and vermicelli noodles, but the lemongrass, ginger and chili give this soup a nice kick.



What soups will you be eating this winter?