Influenced by French cuisine, bò lúc lắc (or Vietnamese Shaking Beef) is a common dish in Vietnam, that is easily assembled and perfect for a hot day.

This Cambodian hot and sour soup consists of a tantalizing flavor combination: tartness from the tamarind, sweetness from the pineapple, heat from the chilies, savoriness from the fish and a one-of-a-kind fragrance from the wild lime leaves.

It’s almost here!! If you still don’t know what to make for the holiday, don’t worry - it’s a 15-day long event, so you gots time. Here are some of my favorite LNY foods to make for the big day(s?).

汤圆 translates directly to "soup ball," and is a classic Chinese dessert comprising of chewy glutinous rice balls served in a ginger syrup.

Lo Hon Jai (罗汉斋) is a traditional Chinese dish made with loads of plant ingredients, sauces, and seasonings, and is commonly served during the Chinese New Year. Traditionally, this dish contains 18 plant ingredients to represent the 18 Arhats of Buddhism. However, the recipe varies greatly across different families, cultures, and regions.

#tbt to the days when we could go to dim sum in a bustling hall and salivate at all the goodies rolled around in carts until they arrived at our table. LUCKILY making your own sticky fried rice isn’t as hard as it may seem! You could dump everything into a rice/pressure cooker OR whip it up on the stove top for a deeper flavor.

This recipe is a little different in that I like to just cook everything at once while japchae is traditionally a combination of individually prepared ingredients. Instead of doing that, I sort of layer the ingredients into one skillet and combine the flavors that way.

While larb is traditionally served with sticky rice, green beans, and raw cabbage, I decided to swap those ingredients out for lettuce, cucumbers, and basil to make for easier digestion. If you don’t have an issues with digestion, I highly encourage you to try this dish the traditional way. If you typically get gassy after eating, these modifications might be easier on your gut.

Adding Omsom’s Lemongrass BBQ pack to some fresh oyster mushrooms served atop spaghetti squash

Espinacas con garbanzos is a tapa traditionally served during the cooler months of southern Spain, though I make this year round because it's just so easy and flavorful.

Sambal is a southeast Asian chili paste typically made from chili peppers, shrimp, garlic, shallots, and ginger. This recipe for a dried paste has great versatility for stir-frys, noodles, fried rice, or just about any type of dish.

Sukju namul is a refreshing and popular Korean side dish that helps to mellow out the kicks we usually get from the spicy dishes I make.

Growing up, Cambodian influences and culture were pretty much non-existent around me unless we visited my dad’s family in Michigan (of all places, I know). My aunts mainly cooked katievs, Vietnamese dishes, and Southeast Asian desserts. I never had something like kroeung.

Kroeung is a Cambodian term for a paste that involves various spices, and it is used as the base flavor for many dishes in this culture.

In Chinese cuisine, bitter melon is rather popular due to the belief that it provides a "cooling" effect on the body.