“Fusion” is a genre of food dishes in which ingredients and recipes from multiple cultures are merged to form a uniquely-flavored piece. While some are created intentionally, it can also occur naturally through the moving of communities into places with different ingredients. Due to rapid globalization, fusion foods have long enjoyed mainstream popularity and can be found everywhere from street corners to high-end Michelin restaurants. EnVi has compiled the following list of some of the most famous Asian fusion dishes and the unexpectedly deep histories behind them!

Sushi Burritos

Contrary to popular assumptions, sushi burritos were not created by a Japanese-American chef. Rather, the man behind it was Peter Yen, the founder of Sushirrito, a Bay Area restaurant.

“Food, like language, music, and culture, is constantly evolving. To deem something as merely traditional is to shortchange continuous human creativity and innovation,” Yen stated on the Sushirrito website. 

Just as the name suggests, Yen combined two of his favorite dishes – sushi and burritos – to infuse the traditional Asian fare with Latin flavors. An avid sushi enjoyer, Yen often found himself between two polarizing sushi options: pre-made grocery that was cheap but low-quality, or full-service sit-down sushi meals that were high-quality but expensive and time-consuming. Sushi burritos hence became the perfect midpoint solution: an efficient wrap of fresh ingredients, just right for a lunch break. 

“What would happen if you made a really large sushi roll, operationalized it for speed, and also modernized it by infusing Latin flavors?” Yen posed in an interview with The Manual. The seemingly fun, passing idea soon bloomed into a business — and sushi burritos are now commonly seen near universities and corporate buildings. 

California Rolls 

The second dish on EnVi’s list also originated from Japanese sushi. This time, however, it was actually created by Japanese-American chefs in Los Angeles during the 1970s. Many Japanese chefs who just arrived in the United States found that the American taste buds of the past were more averse to consuming raw fish. The taste of imitation crab coupled with the buttery texture of avocado, proved to be a great substitute for – and stepping stone to – raw fish. Now, the roll is often seen as a common American Japanese starter dish to ease diners into more ambitious sushi options. 

The California Roll was also the first sushi with a “reverse-roll,” where the rice is wrapped around the nori (seaweed). This creative advent was a response to many Americans removing the nori when first introduced to sushi because they thought it was inedible. 

Orange Chicken

Perhaps the most iconic and famous Chinese-American dish, orange chicken was first cooked up by Andy Kao after helping launch Panda Express in Hawaii in 1987. Kao was inspired by the islands’ tropical flavors and decided to lather a citrus-infused glaze on top of the all-American classic fried chicken. The original dish also used bone-in chicken, but was soon altered into boneless bite-sized pieces to better satisfy the American palate. 

Orange chicken’s success is not without controversy for its cultural roots, especially among the Chinese-American community. Though inspired by Chinese cuisine, the dish itself is native to America and designed for the American taste buds. For Chinese-American cookbook author Grace Young, the greasy and sweet dish, noticeably produced for a white-American audience and commonly found in fast food chains, reinforces the stereotype that “Chinese food is perceived as cheap food.”  From guilty pleasure to just plain guilty, the culture of shame surrounding American Chinese individuals enjoying the dish is familiar to many. 

“American Chinese cuisine is a separate cuisine from traditional Chinese food, but it is authentic to the immigrant experience, Asian American experience and the Chinese food experience in the U.S,” Jimmy Wang, Panda Express’ Head Chef of Culinary Innovation, said in an interview with NBC News.

Báhn mì

Taking a bite through the simultaneously crispy and fluffy baguette, you are introduced to an explosion of flavors from herbs, pickled vegetables, and aromatic protein. This is Báhn mì (“bun-mee”), a Vietnamese dish born during the tumultuous times of the Vietnam war. It started when the baguette was introduced to the Vietnamese during French colonialism. To “Vietnamize” the bread, the Vietnamese sliced it in half and stuffed it with traditionally Vietnamese flavors. Eventually, Viet chefs learned how to make their own bread, solidifying the Báhn mì as part of Vietnamese food culture.

“They would modify the bread with more yeast and water to make it lighter, for Vietnamese tastes,” Peter Cuong Franklin, Viet-American chef and owner of multiple restaurants across Hong Kong and Vietnam, said in an interview with South China Morning Post.

Years later, the dish is now a symbol of reclamation and national pride, despite its colonial origins. The Báhn mì also followed the many Vietnamese immigrants who sought refuge in the coasts of America after the Vietnam war, and quickly saw success in those American communities as a cheap, easy-to-make, and delicious meal.

According to food journalist Sarah Nguyen in their Medium article, “Bánh mì adds an exotic Asian element to the familiarity of the American diet.” Just like the many other foods mentioned in this list, it’s a stepping stone to Asian dishes with a safety net. Once the Bánh mì arrived in America, the crunchy baguette turned into a softer ciabatta and the Viet mayo was replaced with American mayo.

From being the “Vietnamization” of a french dish to now being an “Americanized” delicacy, the journey of the Bánh mì is an amalgamation of cultural collisions. Though it’s flavors may no longer reflect its origins — depending on the country you are in — the colonial history and immigrant narratives behind the dish should not be forgotten. 

Hungry for more food-inspired content? Read more about four women chefs and food content creators here!

The post EnVi Eatery: Four AAPI Fusion Dishes to Take Your Taste Buds Across Time and Space appeared first on EnVi Media.

What’s a celebration without food? Food plays a big role in festivities, such as in Eid Al-Fitr, symbolizing the joyful feeling of the gala. Muslims all over the world celebrate the end of Ramadan, a whole month where Muslims pray, fast, and spiritually reflect. Ramadan is –more than just giving up food and drink in a day. Muslims observe self-thoughts, exercise self-restraints, and do community service. 

The day of Eid Al-Fitr is all about peace and joy. People will gather at Mosque to pray, visit relatives, donate to charity, and indulge in delicious meals. With Ramadan coming up, EnVi digs into various meals consumed on Eid Al-Fitr, the community that surrounds it, and the deep cultural value that lies within.

Ketupat – Indonesia

The annual rice cake dish called Ketupat symbolizes the day of Eid in Indonesia. It is made up of steamed white rice cake that is carefully tucked inside intricately woven coconut leaves to form a unique diamond shape. Ketupat is typically consumed with a variety of tasty side dishes and accompaniments, such as rendang (beef curry), satay, opor (coconut milk chicken stew), and sambal goreng kentang (spicy beef liver with potatoes), all of which add flavor to the festive Eid menu. 

Always associated with familial bond, nothing signifies ketupat more than the communal gathering on Eid. After the Eid prayer, families would gather to indulge in this dish over warm conversations at the dinner table. “Avoid wearing white clothes, the dish stains!” is a famous line recited during the joyous day, usually by mothers and grandmothers to their children. 

Maamoul – Middle East

A staple for the festa, maamoul is enjoyed during the day of Eid Al-Fitr. This is a cookie with origins in the Middle East. What’s special about maamoul is that every piece is stuffed with dates paste or chopped walnuts or pistachios, topped with powdered sugar. The heavenly aroma of maamoul spreads across houses just a few days before Eid. 

Sheer Khurma – India

An elevated dates dessert that is cherished during Eid in India, Sheer Khurma symbolizes new beginnings in Ramadan and Eid. Given that dates have a long history of being an important food in the life of Prophet Muhammad, the fruit has always been an essential component of Ramadan traditions. 

Sheer Khurma literally translates to “milk with dates.” The dessert is made of rich vermicelli pudding accompanied by milk, dates, sugar, and tons of nuts. What’s heartwarming about Sheer Khurma is that this dish is delivered to relatives during Eid. It’s like saying “I hope you have a sweet Eid, as sweet as this Sheer Khurma”. 

Doro Wat – Ethiopia

What’s a better way to end a thirty-day fast than ending it with spicy foods? Doro Wat is a spicy chicken stew from Ethiopia. Doro Wat is made of chicken and curry, usually eaten by dipping Injera bread into the broth. The chicken in the stew is cooked in a thick, flavorful sauce composed of garlic, onions, ginger, and berbere spice blend. It’s a time-consuming dish to make, because it needs to be cooked slowly to achieve an authentic flavor. 

Doro Wat is typically served on communal plates, emphasizing the social aspect of sharing food with others. In Ethiopian tradition, the dish stands for harmony and love, just like the day of Eid Al-Fitr.

Food breaks down language barriers, allowing us to establish deeper connections with others. On the special occasion of Eid Al-Fitr, food is a hub for family and relatives to connect and reconnect. Through shared laughs and conversations, whether it’s in the kitchen or at the dining table, recipes are shared and compliments are given.

To those who celebrate, have a pleasant Eid Al-Fitr!

Want to know more about Asian food? Check out EnVi’s favorite not-too-sweet Asian snacks here!

The post EnVi Eatery: Eid Al-Fitr Cuisines and Communal Feels for the Soul appeared first on EnVi Media.

Welcome to EnVi Eatery! In this edition, we are taking a trip to Woodside, Queens in New York, exploring a renowned area called Little Manila. Nestled between 70th and 62nd street along Roosevelt Boulevard, Little Manila is known for its dense Filipino population and is a hotspot for Filipino restaurants, food marts, and small businesses. To kick off your first visit, EnVi presents a rundown of Filipino snacks to find throughout Little Manila.

Red Ribbon’s Mamons

First stop in Little Manila is Red Ribbon Bakeshop on 65th street, where you can try their mamons. This popular franchise originated in the Philippines in 1979 and made its way to the US in 2001. Their Filipino sponge cakes come in four different flavors– butter, ube, mocha, and cheese. This soft and buoyant treat can be perfectly paired with an order of coffee for a light breakfast.

Barbeque Skewers (Inihaw) 

For a more hearty snack doubling as a meal, Ihawan, a hole in the wall eatery right off 70th street, is home of “the best barbeque in town.” These barbeque skewers, also known as “inihaw,” typically feature roasted or grilled pork and chicken. This is a popular street food in the Philippines shared among family and friends. The smoky flavors and seasoning of the meat are what make Filipino barbecue stand out. Iwahan offers chicken and pork barbeque meals as well as other Filipino meals.

For more diverse options of skewers, try out Dollar Hits, only a block away from Red Ribbon Bakeshop. Their skewers range from pork skin to beef intestines.

Purple Dough’s Specialty– Ube Flavored Anything!

A perfect spot for a sweet treat is Purple Dough, located just right around the corner from Dollar Hits. Best known for their FIlipino specialty desserts, they offer a range of sweet cakey confections such as their popular ube-flavored items. A flavor mentioned previously, ube is a purple yam hailing from the Philippines and is widely known for its use in desserts. Ube has an earthy yet sweet vanilla taste. For those interested in trying, start off with Purple Dough’s ube cupcakes and make your way to their ube leche flan. 

Buttery, Warm Bibingka 

Bibingka is a Filipino coconut rice cake that is typically baked in banana leaves. This buttery and moist cake is best eaten when warm, right out of the oven or heated in a toaster. Bibingka is another versatile sweet treat that can be eaten for both breakfast or dessert. Another popular version of the recipe includes sprinkling cheese on top. 

While it’s hard to find pre-made bibingka,  the box mix is sold throughout all Filipino grocery stores, including Phil-Am Food Mart on 70th street. This grocery store is renowned for serving the Filipino community of Woodside since 1976. To make Bibingka at home, you can substitute banana leaves for cupcake molds to get its signature round shape.

Filipino Pork Chicharron Snacks 

Another Phil-Am Food Mart find is chicharrones, a beloved Filipino classic consisting of pork rinds fried with a bit of fat. These puffy and crunchy snacks are more on the salty yet savory side. Phil-Am Food Mart offers a variety of options, ranging from chicharron strips to salt and vinegar chicharrones.

Polvoron Shortbread Cookies

Polvoron is another sweet treat waiting to be added to your palate. These shortbread cookies will melt right in your mouth. They come in a plethora of flavors including cookies and cream, ube, pinipig, and more. Polvoron can be gifted as a “pasalubong,” or souvenirs from the Philippines, perfect to share among loved ones.

For multiple varieties of these snacks, you can find them in both Kabayan (Turo-Turo, Kakanin) and Sariling Atin Grocery stores. Consider picking some up in Little Manila to share with your dearest. 

*This snack contains nuts.

Boy Bawang

While visiting Sariling Atin Grocery store, in an aisle full of Filipino snacks, you can find “Boy Bawang Cornick,” or Garlic Boy in English. This snack is made of corn kernels soaked in water then deep fried to become crunchy corn nuts. Typically garlic flavored, they also offer alternatives like chili cheese, barbeque, and more to choose from.

Premade Gelatinous Kutsinta

If you like the taste of tapioca pearls, you might also enjoy “kutsinta” (cuchinta). This chewy snack is a steamed sticky rice cake made from simple ingredients: flour, tapioca flour, brown sugar, lye water, and annatto. It’s a snack that is not too sweet but is enough to satisfy a slight sugar craving. Kutsinta is best served and eaten with grated coconut.

This treat is not an easy find but can be bought from Filipino grocery stores like the ones in Little Manila. Sariling Atin Grocery is a good place to find premade kutsinta.

Halo Halo 

A perfect summer snack or simply something sweet to enjoy, Halo Halo is a beloved cold dessert in the Philippines. Halo Halo, meaning “mix-mix” in Tagalog, is quite literally a mix of sweet ingredients. This dessert typically consists of sweet fruits, red mung beans, condensed milk, shaved ice, and topped off with ube ice cream and leche flan. 

Halo Halo is a menu item that can be found in most Filipino restaurants in Little Manila. Each Filipino eatery has their own version, switching up the fruits or adding elements such as a nut garnish. One place you can find Halo Halo is Kalye Bistro on 64th street. It’s a perfect dessert to have after treating yourself to lunch or dinner!

*This snack may contain nuts.

That wraps up our snack tour in Little Manila! This edition only scratched the surface of the world of Filipino snacks. If you’re a foodie, there’s plenty of more snack options to explore, along with a plethora of restaurants for you to try out.

Looking to travel to Tokyo? Check out our Tokyo weekend activities guide here!

The post EnVi Eatery: 10 Filipino Treats to Look For in Little Manila appeared first on EnVi Media.

Welcome to EnVi Eatery! There are classic flavors like chocolate, vanilla, and strawberry, but there are also flavors like mungbean, pandan, and durian that may be more unconventional to the taste palate. With this edition of EnVi Eatery, let’s delve into the deeper stories of Asian culture beyond desserts and explore the ingredients behind the ultimate compliment: “not too sweet.”

Pandan – Kaya Toast 

Often described to taste like a mixture of coconut and vanilla, pandan is a plant abundant in Southeast Asia. Its cheap price and versatile textures (e.g. paste, powder, extract) makes it a popular and accessible flavor that defines Southeast Asian desserts with a unique green tint. 

The most famous pandan dish is Kaya toast, a traditional breakfast meal in Singapore. The key ingredient, Kaya jam, is a paste made of pandan, coconut, and egg; the rich jam is slathered on burnt toast with a block of butter and served alongside kopi (coffee) and boiled eggs, making it the perfect start to a crisp Singaporean morning or afternoon tea. The dish is believed to be an adaptation of British fruit jams. During colonial times, Hainanese cooks who worked on British ships settled in Singapore, eventually adding a green twist to the jam spread.

Mungbean – Luk Chup 

Mungbeans, a seemingly insignificant and unlikely-to-be-sweet bean, make up a major flavor in Asian desserts. Commonly cultivated in areas of Asia, they are often mashed into a creamy paste to infuse snacks with the ultimate “sweet, but not too sweet” profile. 

One dish that balances taste with aesthetics is the signature Thai street food Luk Chup. The dish was derived from marzipan when the people of Thailand replaced almond with the more commonly found mungbean. Molded by hand and painted with vibrancy, the finishing touch of agar gives Luk Chup a juicy, glass-like hue. The artistry it takes to make this dessert initially limited it to the royal family, but now, the delicacy sits comfortably in woven baskets in unassuming corners of street markets. 

Hawthorne – Tanghulu 

Characterized as ruby spheres of sweet and sour, hawthorns are one of the stronger flavors in this list. Hawthorn trees are relatively easy to grow, making hawthorns an easy ingredient for snacks in northern China. 

The most notable hawthorne snack is tanghulu, a fruit skewer dipped into boiling brown sugar that hardens into a sweet shell. Though modern adaptations have made tanghulu more versatile in terms of the fruits offered, the classic interpretation has always used hawthornes. 

Just like Luk Chup, tanghulu has a royal past with the Chinese imperial family, but with a medicinal twist. When one of the emperor’s concubines fell sick, the tanghulu recipe was proposed to her as a cure. Word spread about this simple recipe with supposed medicinal properties, and it soon became a hit in street markets thanks to its addictive crisp and crunch. 

Durian – Es Durian 

Nicknamed the “king of fruits,” but also banned from public transportation, the durian announces its spiky appearance miles away with its (in)famous scent. Another tropical fruit that grows in tropical Southeast Asia, durians are unlike any fruit on this list — they require much care and expertise to develop into their optimal form. 

One durian dessert is the Indonesian street food Es durian, a durian ice cream made with a mix of durian pulp, coconut milk, and shaved ice. It’s a perfect composition, juxtaposing the thick creaminess of the durian fruit with thin slices of ice that mask the durian’s scent without taking away the fruit’s rich taste. Es durian is a more beginner-friendly approach to this unpopular, yet essential, Southeast Asian fruit. 

Taro – Taro Balls

Another low maintenance plant is taro, which is common to most Asian regions as one of the earliest cultivated crops. Taro is healthy, creamy, and leaves the perfect mellow lavender hue for an aesthetic Instagram story post.

With flexibility in texture, taste, and shape, taro has claimed a special status in Taiwan’s famed night markets among a plethora of desserts. One of its most commonly-iterated forms is the taro ball, or yù yuán. Its chewy and starchy texture is concocted with a mixture of mashed taro, sweet potato flour, and water, adding a magical crystal hue to the outer layer of each ball. Though you can eat them alone, taro balls are usually found alongside red beans, shaved ice, and sweet syrup. A place to enjoy taro balls is Meet Fresh, a large dessert chain found throughout Asia, North America, and Europe. 

Want to cook up some Filipino comfort foods for the chilly weather? Try out five of our favorite recipes here!

The post EnVi Eatery: Our Favorite Not-Too-Sweet Asian Snacks appeared first on EnVi Media.

Welcome to EnVi Eatery! Shield yourself from the cold this winter by trying something new. In this edition, we list some staple Filipino comfort foods that are perfect for winter. Whether you’re feeling sick or craving something to warm you up, this list provides you with everything you need to know about each Filipino dish. This edition of EnVi Eatery is coming in hot with a small side of history.

Sinigang

Starting the list off with the Philippines’ unofficial national dish, we have Sinigang. This hearty soup is known for its distinctive sourness created by tamarind. This dish is believed to be indigenous to the country, predating colonization because all of the ingredients can be found in every region of the Philippines. Sinigang is a versatile dish you can make with whatever is available to you. This recipe follows how to make pork sinigang, but you can use a protein of choice, like beef or fish.

Ingredients (for 6 servings):

• String beans (typically 8-12 pieces or to your liking)
• 1.5 lb pork belly
• 3 small tomatoes
• Bunch of kang kong (chinese spinach) or spinach (bok choy as a substitute)
• 2 pieces of taro cut in quarters (or diced potatoes as a substitute)
• 1-3 pieces of chili (to your liking)
• 1 tablespoon of cooking oil
• 2 quarts of water
• 1 piece of onion sliced
• 3 tablespoons of fish sauce
• 1 pack of sinigang mix
• Cooked white rice

Directions: 

1. Heat the pot then put in 1 tbsp of cooking oil. Sauté the onion until its layers separate.
2. Add in the pork belly and cook until light brown.
3. Mix in 3 tbsp of fish sauce.
4. Pour in the water to the mix and bring to a boil. 
5. Mix in the taro and tomatoes and let it simmer until the pork is tender.
6. Put in the sinigang mix and chili.
7. Add in the string beans and let it simmer for 5 to 8 minutes.
8. Turn off the heat, add in the spinach, then cover the pot. Allow the spinach to cook in the leftover heat of the pot.
9. Serve hot with a side of rice and enjoy!
10. (Optional) Can also be enjoyed with a side saucer of fish sauce to amplify the taste!

Arroz Caldo

This lugaw, or “porridge,” is a soothing remedy for when you’re feeling sick but also delivers a spicy kick without burning your tongue too much! Arroz caldo is an adaptation of congee, which was introduced by Chinese tradesmen in pre-colonial times. The dish was later named arroz caldo, translated to “rice broth,” by the Spanish, who were not interested in learning its Chinese name. This recipe is a classic, and one that can become a staple in your winter comfort food rotation.

Ingredients (For 6 servings):

• 1 ½ lbs chicken cut into serving pieces
• 1 ½ cups uncooked rice
• 34 ounces water
• 2 tablespoons of fish sauce
• 1 teaspoon garlic
• 1/4 teaspoon ground black pepper
• 1 cup minced onion
• 2 knobs ginger 
• 3 tablespoons safflower kasubha
• 1 chicken cube bouillon
• 1 lemon or 4 pieces calamansi (if preferred)
• 2 tablespoons of cooking oil
• 1 cup scallions, minced
• 2 hard boiled eggs cut into halves (optional)

Directions:

1. Pour in and heat the cooking oil in a pot. Then put in and sauté the garlic, onion, and ginger.
2. Add a dash of ground black pepper. Then add in the chicken bouillon cube and cook until melted.  
3. Put in the chicken and cook until golden brown.
4. Pour in the fish sauce and uncooked rice then mix and let it cook for a few minutes.
5. Pour in the water and bring to a boil. 
6. Stir occasionally until rice is fully cooked.
7. Add in a pinch of safflower for color. 
8. Optional step: add in the hard boiled eggs.
9. Serve with garlic, minced scallions, and sliced lemons. Enjoy!

Note: The last three steps can be done to your liking. 

Chicken Sotanghon Soup

The simplicity of this classic Filipino chicken noodle soup will have you craving it when you’re lacking appetite or simply wanting something warm to eat. One of its distinct ingredients is mung bean noodles, also known as glass noodles or cellophane noodles. These noodles were brought over from China and swiftly integrated into daily Filipino cuisine. 

Ingredients (for 6 servings):

• 6 oz mung bean thread noodles 
• 1 ½ tablespoon of grape seed oil 
• 4 minced garlic cloves 
• 1 tablespoon of minced fresh ginger
• 1 medium onion chopped (about 1 ½ cups)
• 1 lb of skinless chicken breast cutlets
• 1 ½ cup of thinly sliced shiitake mushrooms 
• 10 cups homemade chicken broth (use store bought for convenience)
• 1 teaspoon of kosher salt
• Freshly ground black pepper
• Chopped green onions 

Directions: 

• Here is a separate recipe on how to prepare homemade chicken stock.

1. In a separate bowl, soak the mung bean thread noodles in warm water for 10-15 minutes.
2. Heat oil in a large pot over medium high heat. Once the oil is heated, add in garlic and ginger and stir. After about 30 seconds, mix in the onions.
3. After about 2 minutes of stirring, add in the raw chicken to cook. Turn chicken as needed.
4. Put in the mushrooms and let them cook for 2 minutes. Continue to stir.
5. Pour in the chicken broth. Remove cooked chicken from the broth and place onto a cutting board to shred the chicken or dice it if you prefer. Let the broth boil for 2 minutes then let it simmer.
6. Add shredded or cut chicken back into the pot. Season with salt, as needed.
7. Drain soaked noodles, add to the pot, and stir. Start to boil the soup for about 2 minutes. Reduce heat to let the soup simmer for 3-5 minutes. 
8. Season with some black pepper and salt to your liking, and serve with chopped green onions. Done!

Bulalo

Bulalo is a beef soup well known for its collagen properties, which comes from the bone of the beef. This dish originates from Southern Luzon in the Philippines, a region known for its cattle farms. Despite the lengthy preparation and cooking time, the savory soup allows you to enjoy the rewards of your efforts! To balance the tanginess of the meat and broth, this dish is often paired with soup. 

Ingredients (for 4 servings):

• 3 lbs beef shank
• 1 onion cut into quarters
• 2 tablespoons fish sauce
• 1 tablespoon peppercorns
• 2 ears of corn cut into halves
• 1 bunch of pechay (chinese cabbage) with the leaves separated
• 2 green onions cut into halves
• Salt, to your discretion

Directions:

1. In a large pot, put the beef shanks and pour in cold water enough to cover. Heat water to a boil. 
2. To remove impurities, drain the pot and rinse beef in cold water. Discard liquid and wash pot. 
3. Put the beef back into the pot and fill with cold water. Bring to a boil again for about 3 hours. Skim and remove the fat that floats to the top periodically. 
4. After the broth has cleared, mix in onions, fish sauce, and peppercorns.
5. Cover the pot and lower the heat to let the soup simmer for 1 ½ to 2 hours until the meat is tender but not falling apart.
6. Add corn and let it simmer for 10 to 15 minutes until the corn is tender. Then add the pechay and green onions and cook for another 3 minutes.
7. Season with salt to your liking. Serve hot with a side of rice and fish sauce. Enjoy!

Champorado

If you’re craving something sweet, this dish is perfect to warm you up on a cold day. Different from the previous soups, champorado is a sweet porridge, made with chocolate and glutinous rice. “Champurrado,” a hot chocolate drink indigenous to Mexico, was first introduced through trade during the Spanish colonial era. Eventually, this hot chocolate beverage transformed into the Filipino dish known as “champorado,” incorporating glutinous rice to form a porridge. Over time, the addition of evaporated milk further enhanced its sweetness. This is a fast and easy dish to make and is typically served for breakfast or as a snack. 

Ingredients (for 3 servings):

• About 2.5 cups of water
• ½ cup of glutinous rice
• 2 pieces tablea chocolate (about ½ cup of cocoa powder unsweetened as a substitute)
• ¼ cup of sugar (optional)
• ¼ cup of evaporated milk

Directions 

1. Pour water into a deep pot and bring to a boil on medium heat. 
2. Lower the heat and add the rice. Stir until rice expands.
3. Add in the tablea (or cocoa powder) and continue to stir until the chocolate mixes in. Continue to cook and stir until desired consistency is reached. This is typically when the rice becomes soft and the liquid reduces.
4. To adjust the sweetness to your liking, add sugar and stir until it’s completely absorbed.
5. Pour into separate bowls, drizzle the evaporated milk on top and you’re finished!

Try out one of these delicious dishes to combat the cold and stay cozy this winter! 

Interested in quick and easy recipes? Check out four vegetarian bean recipes here!

The post EnVi Eatery: Top 5 Filipino Comfort Foods for the Winter appeared first on EnVi Media.

Welcome to EnVi Eatery! With more people being conscious about their spending, finding substantial meals to prepare might be challenging. Beans and legumes are simple, yet inexpensive sources of protein that are also versatile. Here are four bean-centered meals that will keep you full and are easy to meal prep throughout the week.

For easy meal prep:

1.  Do your mise en place (set up) at the beginning of your week.
2.  Most of the ingredients are consistent in each recipe.

Also, to prepare your dry beans, soak your beans for 2 hours in cold water.

Black Bean Tacos

Ingredients 

• 2 cans black beans or 2 cups dried beans
• 1 cup vegetable broth 
• 4 cloves garlic 
• ½ red onion 
• ½  packet taco seasoning (chili powder, onion powder, garlic powder, oregano, and smoked paprika 
• 4 tortillas (corn or flour) 
• 1 cup of your choice of cheese 
• Extra virgin olive oil 
• Salt and pepper to taste 

Directions 

1. Rinse and drain black beans, dice onion and garlic. Set both aside.
2. Heat a medium-sized sauté pan, add oil. Once the pan is hot, sauté onion until translucent. Add garlic and mix. 
3. Add drained black beans and the seasoning mix. Slowly stir in ½ cup of your vegetable broth. Turn the heat down to medium-low and let the beans simmer for 5 minutes. While your beans are simmering, preheat your oven to 350 degrees.
4. Taste your beans. If you need more flavor, use more of your taco seasoning and add salt and pepper to taste.
5. Use a fork or potato masher to mash your beans. They should have a semi-smooth consistency. Place your tortillas in the oven to warm for 5 minutes. 
6. Once you are happy with your beans’ consistency and flavor, turn off the heat and set them aside. 
7. Once warm, take your tortillas out of the oven and place them on a plate. 
8. Fill your tortilla with your bean mixture, add your cheese of choice, and enjoy!

Lentil Spaghetti 

Ingredients 

• 2 can lentils beans or 2 cups dried beans
• ½ red onion 
• 4 garlic cloves 
• 1 bunch of leafy green (kale or spinach) 
• 1 bottle of your choice of tomato/pasta sauce 
• 1 box of your choice of pasta 
• ¼ cup of feta cheese 
• Parmesan cheese
• Seasonings (garlic powder, onion powder, basil, oregano, rosemary)
• Salt and pepper to taste 
• Extra virgin olive oil 

Directions 

1. Boil a pot of water on medium heat for your pasta. Add a sprinkle of salt to flavor your pasta and help the water boil quicker. 
2. Rinse and drain your lentils, dice your onion and garlic. Wash your leafy green and chop into a manageable size. Set aside.
3. Heat a medium-sized sauté pan and add oil. Once hot, add onion and garlic and adjust the heat to medium-low. Once fragrant, add your chopped kale, stir, and let cook for 5-6 minutes. Check your pan to make sure it cooks evenly.
4. Once your pasta water reaches rapid boil, add your pasta and cook for 5-7 minutes. 
5. Season your kale to taste, add your lentils, and stir. Add your pasta sauce and simmer on medium-low until kale is tender. 
6. Drain your pasta and combine with lentil and kale mixture. Turn off the heat. 
7. Take a bowl and add your mixture, add a sprinkle of feta and parmesan cheese, and enjoy!

Crispy Mediterranean Tacos

Ingredients

• 2 cans Canilleni or 2 cups dried white beans
• 1 yellow onion 
• 4 garlic cloves 
• 2 tablespoons tomato paste  
• ½ cup dill 
• ¼ cup feta cheese
• ½  jalapeño 
• 1 bunch of lettuce 
• 1 lemon
• Za’atar or Green Goddess seasoning 
• 4 flour tortilla 
• Greek salad dressing

Directions

1. Rinse and drain your beans, then dice your onion and garlic and jalapeño. Wash and chop lettuce and dill. Cut lemon in half and set aside. 
2. Heat a medium-sized sauté pan and add oil. Once hot, add onion, garlic, and jalapeño and cook until fragrant.
3. Add your beans to the pan along with your seasoning and stir. Preheat your oven to 350 degrees. 
4. Turn the pan down to medium-low. Use a fork or potato masher to mash the beans slightly. Add tomato paste and mash beans until semi-smooth. Add your tortillas to the oven to warm.
5. Take the beans off the heat, add dill and juice of half lemon. Take your tortilla out of the oven. Fill your tortilla with your beans and cheese. Put the assembled tacos back in the oven for 2 minutes. 
6. Take tacos out the oven, add lettuce, drizzle greek salad dressing, and enjoy!

Chickpea Salad 

Ingredients 

• 2 can chickpeas or 2 cups dried chickpeas 
• ½ red onion 
• 1 pack grape tomatoes
• 1 avocado 
• ½ lemon 
• ½ bunch dill 
• ¼ cup oil oil 
• Za’atar or Green Goddess seasoning 

Directions

1. Rinse and drain your beans, dice your onion, tomato, and avocado. Wash and chop dill. Cut lemon in half and set aside. 
2. Combine all the diced ingredients with the beans in a bowl. Squeeze juice of the lemon, olive oil, and seasoning of choice in the bowl. Stir to ensure everything is coated evenly
3. Let sit in the refrigerator until chilled and enjoy! 

Although these are vegetarian meals, you can add your choice of meat protein that fits your diet. These meals are perfect to make quickly after a long day, or can be prepped at the beginning of the week to make everything easier. 

Want more 15-minute meals ? Check out our guide on easy and quick meals using store bought kits here!

The post EnVi Eatery: 4 Vegetarian Bean Recipes in 20 Minutes or Less appeared first on EnVi Media.

Welcome to EnVi Eatery! It can be hard to find the time to prepare a full meal when you’re preoccupied with school or work. However, putting together a meal for yourself can be rewarding in various ways. Not only will you save money from eating out or ordering delivery, but it also provides a small break from your busy day to do something fun. For those who want to cook but don’t have the time to prepare ingredients or put something complex together, EnVi has created a list of quick, easy meal ideas using store-bought kits that you can personalize with ingredients from home!

BCD Soon Tofu Soup Kit

Created by BCD Tofu House, a restaurant that specializes in soondubu jjigae (Korean soft tofu stew), the BCD Soon Tofu Soup Kit allows you to make a warm bowl of tofu stew in just minutes. The soup kit is available in three different spice levels or plain flavoring. Included in the kit are a sauce packet and a tray of soft tofu. You can add any ingredients you have at home, such as meat, seafood, vegetables, or eggs. 

Directions

1. If you’re adding meat or vegetables to your soup, sauté in a small pot or a hot-stone pot.
2. Add sauce packet to the pot and stir.
3. In the same pot, add 150 ml of water and bring to a boil. The amount of water can be adjusted to your preferences. Since soft tofu has more water content than firm tofu, you can even use less water to start.
4. Add additional toppings/ingredients, such as enoki mushrooms or eggs. 
5. Break up tofu into smaller pieces and add to soup, stir thoroughly. 
6. Serve and enjoy with a bowl of rice.

Charoen Pokphand’s Authentic Asia Shrimp Wonton

Wonton soup is a popular soup dish from Chinese cuisine. For those who may not have the time to prepare the wonton filling or wrap every individual wonton, Charoen Pokphand’s Authentic Asia’s Shrimp Wonton Soup conveniently brings the taste and comfort of wonton soup in just minutes. The Shrimp Wonton kit includes 50 pre-wrapped shrimp wontons (10 servings) with six packages of soup powder, saving you time preparing the wontons and putting together the broth. While the wonton soup itself is a delicious, comforting dish on its own, you can also add wonton noodles and other ingredients to elevate the meal. 

Because the instructions listed on the packaging are for five servings, EnVi has adjusted the portions of the recipe into single servings for anyone looking to make a quick lunch for themself, but feel free to make further adjustments suited to you!

Directions

1. If you’d like to add wonton noodles to your meal, add noodles into boiling water until al dente, then strain, and transfer to a bowl. 
2. Add 1 packet of soup powder to 220 ml of boiling water and stir to dissolve to make soup broth.
3. In another pot, add 8-9 frozen wontons to 720 ml of boiling water. Boil for 4 minutes.
4. Remove wontons from water and place in broth. You can also add other ingredients to the soup, such as bok choy.
5. Transfer all the cooked ingredients into a bowl. Garnish with green onions and enjoy with chili oil!

Pulmuone Vietnamese-Style Pho

Pho, a popular noodle soup in Vietnamese cuisine, has a broth that is both savory and refreshing. Typically, it takes hours to prepare the broth, so if you decided to make pho at home, you would have to plan time to prepare and cook. However, Pulmuone’s Vietnamese-Style Pho gives you the option of making a bowl of pho straight from your fridge! Each package contains two servings with two packets of rice noodles, soup base, dried vegetable topping, and herb-flavored oil. It is encouraged to add any toppings or vegetables according to your preference to emulate a restaurant-quality dish!

Directions

1. Boil the rice noodles for 1 minute and 30 seconds. Strain noodles and transfer them into a bowl.
2. Boil 500 ml of water with the soup base packet.
3. Add additional ingredients of your choice, such as thinly sliced meat or meatballs.
4. Transfer soup into a bowl, then add the herb-flavored oil and dried vegetable toppings.
5. Serve with bean sprouts, chili peppers, cilantro, basil, or lime.

Surasang 88 Seoul Topokki

Tteokbokki is a popular Korean street-food item that is perfect for a meal or a filling snack during your busy day. These chewy rice cakes are eaten in a sweet, savory, and spicy sauce and are commonly topped with cheese, fish cakes, and boiled eggs. Surasang 88 Seoul Topokki offers a variety of tteokbokki kits with varying spice levels and inclusions. The kits include rice cakes, fish cakes, and sauce – everything you need to make a dish of tteokbokki at home!

Directions

1. Soak rice cakes and fish cakes in water for about 10-20 minutes, or until gently loosened.
2. Heat 300 ml of water in a wok or pan. 
3. When the water starts to boil, add wheat pasta, noodles, fish cake, and sauce to cook for 4-5 minutes. Stir constantly to prevent sticking.
4. Optional: add green onions, fried dumplings, boiled eggs, or cheese, depending on your preference.

Myojo Yakisoba

Stir-fried noodles and rice dishes are the perfect quick, easy meals to put together when you’re low on time but want something filling. These dishes are convenient and can be customized in many different ways using any ingredients you have in your fridge. Myojo’s Premium Original Yakisoba brings the sweet and savory taste of the classic Japanese stir-fried noodle dish to your table in minutes. The product includes two servings of chewy, thick noodles and a classic yakisoba, Worcester flavor sauce that goes great with any choice of vegetables or meat!

Directions

1. In a pan or wok, heat 2 tsp of oil and cook meat. Add vegetables, then stir fry until soft. 
2. Add defrosted noodles to the same pan and stir fry for 30 seconds.
3. Add ¼ cup of water to loosen the noodles, then stir fry everything for 2-3 minutes until the water evaporates. If the noodles are sticking, add more oil as needed.
4. Lower heat and add sauce. Stir fry together for 30 seconds and mix well, then serve.

From soup to snacks, these quick, easy meals are the perfect option for a busy day or a late-night comfort meal. These meal kits include everything you need to make the base of each dish, making it convenient to start cooking right away. The kits can also be customized in a number of ways using any ingredients you conveniently have at home. With these meal kits, cooking can be convenient and quick, so keep an eye out for these kits the next time you visit the grocery store or your local Asian market!

Interested in more recipes? Check out EnVi’s 2023 winter recipes here!

The post EnVi Eatery: Quick, Easy Meal Ideas Using Store-Bought Kits appeared first on EnVi Media.

Welcome to EnVi Eatery! Winter is upon us and it is undeniable that one of the best companions during this season is good food. In this edition, we round up some of our favorite winter recipes from different countries. Ranging from breakfast dishes to desserts, try out these easy recipes to explore local specialties around the world and enjoy your cold winter days.

Miso Soup

Basic Congee

Stay warm and cozy with this easy-to-cook rice porridge meal. Congee, which comes from the Tamil word kanjī (“boilings”), is a comforting rice-based meal that is popular in different Asian countries. Due to its simple base, it is a versatile dish that can be served with different toppings, be it savory or sweet. This staple meal is often eaten as breakfast. It is also known as a “healing soup” as its soft and smooth texture is the perfect go-to meal to comfort a sick person.

Ingredients:

• 1 cup jasmine white rice
• 8 cups water (or chicken stock, for flavor)
• 1 boiled egg (optional)
• Chili oil, sesame oil, soy sauce (optional)
• Chopped scallions and sesame seed for garnish (optional)
• Salt and pepper to taste

Directions:

1. In a large pot, boil your chosen liquid base (water or chicken stock) on medium heat then add your rice.
2. Let it boil. Stir, then lower the heat.
3. Simmer with a lid on the pot. Make sure that the water is not overflowing the pot.
4. Let it cook for 30 to 45 minutes. Stir every once in a while.
5. Once it has a thick and velvety texture, turn off the heat. Add salt and pepper.
6. Serve immediately with your chosen garnish.

Kimchi Jjigae

Winter Horchata

Beat the cold with this favorite summer refresher. The Mexican variety of horchata is creamy and best paired with your favorite flavorful and spicy dishes. Commonly served ice cold, this traditional Mexican drink can also be enjoyed hot, making it a good companion during summer as well as winter. It is fairly easy to make and keeps fresh for up to five days when refrigerated.

Ingredients:

• 2 cups uncooked rice
• 1 cup toasted almonds
• 2 cinnamon sticks
• 7 cups water
• 1 tablespoon vanilla extract
• 1 cup evaporated milk
• 1 cup condensed milk
• 2 teaspoons cinnamon powder

Directions:

1. Wash the rice, then soak overnight with the cinnamon sticks in 3 cups of water.
2. Pour all the ingredients in a blender, then add the almonds and puree until you get a very smooth mixture.
3. Strain it using a cheesecloth or fine mesh strainer. Then, add the vanilla extract, evaporated milk, condensed milk, and 4 cups of water. Stir well.
4. Pour the horchata into a pan and heat it carefully on medium low heat.
5. Garnish with cinnamon powder and serve while hot.

Mango Graham Float

Liked these recipes? Check out our recap of 2021’s most viral recipes on TikTok here.

The post EnVi Eatery: 2023 Winter Recipes appeared first on EnVi Media.

Welcome to EnVi Eatery! In this special holiday edition, we are visiting the aesthetically-pleasing  @stuti_homecafe, who serves homemade feel-good drinks. Whether you prefer it warm or cool, stimulating or calming, there’s always a drink that suits your personal taste! Here are two holiday-themed, cinnamon-flavored recipes that Stuti Homecafe have shared with us. Give them a try this holiday and share with us how it goes!

Cinnamon Vanilla Bean Simple Syrup

What are the ingredients needed?

– 2 cups water

– 1.5 cups sugar (white granulated)

– 1 vanilla bean pod

– 5 to 6 cinnamon sticks

What are the steps of making the drink?

• Submerge cinnamon sticks in water and bring water to a boil.
• In the meantime, start extracting the vanilla beans from its pod. Make a slice with the knife along the pod and peel open the pod. Using the back of the knife, scrape the vanilla beans out and keep to the side. 
• Simmer the sticks on low heat for around 5 more minutes and then take them out of the water pot. The cinnamon-infused water should be a warm brown shade. 
• Add 1.5 cups of sugar into the water, and constantly mix to dissolve the sugar. 
• Add the vanilla beans and the vanilla bean pod to the mixture. 
• Mix until sugar dissolves completely, and then set aside to cool.
• Store in a glass container and use in any drink or recipe for a festive twist!

How is this dish related to the holiday season and what was the inspiration behind this dish?

I’ve always made vanilla simple syrup with vanilla extract to add to my drinks, but this season I wanted a little bit of holiday spice. Rather than using cinnamon powder, I decided to use cinnamon sticks, and instead of vanilla extracts, I wanted to add real vanilla beans to the syrup. The result was a richer, properly infused syrup flavor. I love it!

What is the best holiday activity to do while enjoying this drink? 

For me, I just love putting on a Christmas music playlist and making anything in the kitchen.  The best part is taste-testing it with my family; it makes me happy that my creations put a smile on their face! 

Cinnamon Matcha Latte

What are the ingredients needed?

-1 tablespoon cinnamon vanilla bean simple syrup 

-1 teaspoon matcha powder

– ¾ cup milk

-ice

What are the steps of making the drink?

• In a bowl, sift 1 teaspoon of matcha with a sieve to separate out any clumps. 
• Add around 2 oz of hot water to the bowl. Whisk vigorously (either with a bamboo whisk, handheld milk frother or an electric mixer). 
• In a cup, add your preferred amount of ice and 3/4 cup of your milk choice. 
• Add 1 tablespoon of cinnamon vanilla bean simple syrup 
• Slowly pour over your matcha. 
• Sprinkle a little bit of cinnamon on top of the drink for taste.
• Enjoy!

How is this dish related to the holiday season and what was the inspiration behind this dish?

I’ve always been a matcha lover and for this holiday season I wanted to add some holiday cheer to this! 

What is the best holiday activity to do while enjoying this drink? 

Sitting by the fire with a nice glass of homemade matcha with your family or friends! 

Want more recipes? Check out our recipes based off of NCT 127’s STICKER album here.

The post EnVi Eatery – Cinnamon, Spice, and Everything Nice appeared first on EnVi Media.