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Cook With Dana

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Strawberries & Cream Mochi

September 30, 2021

Soondubu Jjigae- Spicy Soft Tofu Soup

September 30, 2021

Karaage – Japanese Fried Chicken

September 29, 2021

Honey Glazed Sea Bass

September 29, 2021

Lemongrass Chicken Vermicelli Bowl

September 28, 2021

Omurice Sauce (Demi-Glace)

September 28, 2021

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About Me

Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

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Chinese Egg Tarts 蛋挞

Easy Udon Soup (20 minute meal)

Latest ‘Grams

What do you eat when you miss your family and home

What do you eat when you miss your family and home? Mine is hot rice, sauteed vegetables and my dad’s steamed pork ribs! I’m sad I won’t have a Thanksgiving feast with my parents this year (it’s ok because I will see them in a few weeks!), but happy I can make my family’s recipes any time with our cookbook!

If you’re missing some homecooked chinese food (like these spareribs) for the holidays, check out our family cookbook, Homecooked! Homecooked includes 15+ Chinese recipes (& video tutorials!) that will definitely remind you of your parents/grandparents cooking and the recipes will make the best Chinese feast! For the holidays only, you can take 25% off the cookbooks using ‘HOME25’ !!

You can shop at the link in my bio or go to this link - cookwithdana.com/shop 🥰💖
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#chinesefood #asianrecipes #pork #soup #easydinner

When I travel, I love going to the grocery store t

When I travel, I love going to the grocery store to see what delicious foods locals like to eat! Also it’s the best place to get souvenirs 🤣

I loved the passion fruit chocolate, super unique and smooth chocolate. I didn’t try the poke here, but it looks super yum too. Foodland poke is also very good 😌Next time you visit Maui, make sure you visit the Napili market to get some local Hawaiian goodies❤️
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#snacks #grocery #hawaii #deliciousfood

Win the hearts of your loved ones with this cha si

Win the hearts of your loved ones with this cha siu (Chinese BBQ Pork) for the holidays! In case you’ve missed this delicious cha siu video I posted earlier this year, here is my dad’s cha siu recipe loved by many (but most importantly by my mom). The cha siu is VERY tender and the sweet and savory marinade will have you asking for more!

If you’re interested in how to make this ‘sold out’ cha siu for the holidays, the recipe is in our family cookbook, Homecooked! Homecooked includes 15+ chinese recipes (& video tutorials!) that will definitely remind you of your parents/grandparents cooking and make you feel at home ◡̈ For the holidays only, you can take 25% off the cookbooks using ‘HOME25’ !!

You can shop at the link in my bio or go to this link - cookwithdana.com/shop 🥰💖

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More background story of my dad making cha siu if you’re interested:

As some of you may already know, my parents are retired. Once a week my dad goes out and helps out his family in their grocery store by making bbq pork (called cha siu in chinese) for them to sell! Before retirement, my parents used to own a Chinese-American restaurant when I was younger. My dad would make a huge batch of cha siu every month to use for the other cha siu dishes (bbq pork fried rice, stir fries, etc.). He’s using the same recipe as he was using 20 years ago!

He would use an industrial oven at the store/restaurant by roasting the pork (pork shoulder is often used). The pork is skewered at the top so it can get roasted in the open fire to get a nice char. Since, a lot of us don’t have that at home, my dad created this air-fryer bbq pork version for those that want to eat delicious cha siu at home using the same marinade from the grocery store/restaurant!
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#chinesefood #chineserecipes #deliciousfood #easyrecipes #cantonese #pork

No need to go to the Korean restaurant anymore to

No need to go to the Korean restaurant anymore to get soon dubu (spicy soft tofu soup). This recipe is super easy to make and goes well with hot rice and Korean side dishes.

The base of soon dubu jjigae is anchovy stock (made from dried shrimp, kombu, anchovies), which makes the soup savory and sweet. Thinly sliced meat (beef or pork) is added along with onion, garlic, zucchini, and super soft tofu to make the famous soon dubu jjigae. I highly recommend adding more seafood like mussels and shrimp to make the soup taste more savory and umami!

You can find this recipe on the blog (search ‘soft tofu soup’) or click link in bio💕🍜🍲

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#souprecipe #koreanfood #easyrecipes #asianfood #easydinner

Did you know that you can buy egg tart shells? My

Did you know that you can buy egg tart shells? My cousin introduced these to me and now I can’t stop making fresh egg tarts at home. Full recipe on blog or link in biooo 🍳🥧

These egg tarts are for my non-baking girlies (aka me). I am still learning to bake but these egg tarts are a good start for me while I learn how to make the tart shell in my baking class. Also, they take less than 10 minutes to prepare. All you gotta do is whisk eggs then sift your egg mixture and pour the egg mixture in the egg tart shells. SO EASY and not to mention, very delicious!

Shout out to @vanessa.wookiee for the recipe request! thank u for supporting the channel <3
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#chinesefood #desserts #tart #asianfood #easyrecipe

Have you tried zongzi 粽子 or *joong (*in Canto

Have you tried zongzi 粽子 or *joong (*in Cantonese)? Most joong is filled with chinese sausage, pork belly, shiitake mushrooms, peanuts, mung beans, salted yolks and sweet sticky rice wrapped in bamboo leaves. The joong is usually eaten during dragon boat festival but also for breakfast or lunch. Many Chinese families make dozens of homemade joong and freeze the rest to eat for a quick meal. Chinese families make dozens at once because the wrapping is laborious and takes 1-2 days to finish. The joong is hard to master as you need lots of practice to wrap it tightly and you have to gently boil them for 7-8 hours. When I see my aunt, I’m going to learn how to make it and share with y’all.

Every Chinese family fills the inside differently depending on their own preferences. For me, my aunt made this joong just the way I like it with chinese 5 spice pork belly, mung beans, dried scallop, shiitake mushrooms, and egg yolk (I’m not a fan of peanuts inside sadly). I receive them frozen and boil them for 10 minutes until the center is hot (since they come already cooked!). I top it with soy sauce and chili oil for a super savory bite.

Directions for pan-frying your zongzi: after boiling, set the zongzi to cool. Then, cut in slices with the string and cool down more to ensure that there is no steam. Then, dip in your egg mixture and fry on medium heat 2-3 minutes on each side.

Fun fact: My family always calls me ‘Si Yao Wong (鼓油王)’ which means soy sauce king in cantonese because I love adding soy sauce to everything. I actually got this habit from my dad 😂

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#chinesefood #chinesechildhoodfoods #homecooked #zhongzi #rice #asianfood

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