To Asia, With Love: Everyday Asian Recipes and Stories From the Heart

I was excited to finally own a Chinese cookbook when To Asia, With Love arrived. After perusing the entire book, I was a little disappointed that it’s a vegetarian cookbook because I didn’t realize the entire book would be devoid of meat. However, I brushed my disappointment aside and picked my recipes to try.

First, I tried the Matcha Chia Seed Pudding because I love all things matcha. I didn’t make the chia seed pudding with vanilla ice cream, but I did add yogurt to it as a suggested alternative. The chia seed pudding was very thick––too thick! And the matcha flavor was very subtle so you can barely taste the matcha flavor at all. For the second recipe, I tried the Soy Sauce Chow Mein with a Fried Egg. I didn’t have bean sprouts on hand so I substituted them with shredded broccoli and carrots. My chow mein recipe usually has sucanat to add some sweetness to the salty soy sauce, but I like her recipe better. It wasn’t as salty as I thought it would be.

This isn’t your classic Asian cookbook, but if you are looking for an Asian fusion cookbook with a contemporary twist, then look no further.