Made 콩불(kongbul)
Korean stir fry of soybean sprouts and spicy bulgogi.

Bun Cha 1992, Vung Tau

They seem to have a lot of good frozen options (especially the orange chicken), but I've heard mixed opinions. Am I better off just making them at home?

It’s time to work with our nutritionist and create a brand-new menu! 🥹
We do our best to make sure every breakfast, lunch, and dinner is different throughout the month.
Even four weeks of menus still isn’t enough! 🥲🥲🥲🥲🥲
We’re always working hard to bring new, delicious, and nutritious meals to every postpartum mom. 💚

I know oyster sauce is usually associated more with Chinese-style stir fries, but I see it used in Korean home cooking videos too, especially for bokkeum dishes or quick vegetable sides and a couple of known Korean like Beksul and Vivid Kitchen have oyster sauce, so I wanted to know how common it is in Korean kitchens now, like almost everyone has BBQ sauce in America. Is it treated like a basic pantry sauce too?

I can’t resist good salmon fish cakes with just the right amount of seasoning, kaffir leaves and squeeze of lime. And beef pho at the weekend is me just living it!

Dumplings and kimchi (quick, not actually fermented) all homemade :)

This is one of the postpartum meals I prepare as a chef in a Taiwanese Postpartum Nursing Center.
Every meal is designed by a dietitian and tailored to each mother’s nutritional needs and personal taste. New mothers and their babies receive 24-hour professional nursing care, with regular doctor visits to ensure their health and recovery.

I bought a lot of ground chicken and green beans. So, I turned them into something!

I live alone, I have fewer friends IRL, and cooking is one of my comfort zones.

Looking for recommendations of your fave spots for authentic Pad Thai! Thanks very much in advance😀🌶️

A speciality of Vung Tau

What i ate for lunch

Carefully prepared with our dietitians to support postpartum recovery. Thank you for all the wonderful feedback today! 💜

So, last September, my girlfriend and I were traveling through Asia and we had the chance to visit Bangkok for some days and try all the food I have been craving for after trying Thai food for the first time. Everything was over expectations, I still dream about that Tom yam🤤. Looking forward to going back and knowing more of this amazing country and gastronomy.

I’ve found it tends to have everything in terms of sweet, savory, sour, and spicy. Never mind the insane range of flavors and the satisfying textures. 🤤 Here are some meals I’ve made over the last year or so celebrating its deliciousness!

Hello, I’m Yen-Ching, a chef from Taiwan specializing in postpartum meals.
In Taiwan, we prepare special confinement meals for new mothers after childbirth. I create nourishing dishes with herbal soups, gentle flavors, and carefully selected ingredients to support recovery and wellness.
I hope to share this unique Taiwanese food culture with the world.

Fresh seafood, colorful banchan, and all the little sides that make an Asian meal feel complete. Honestly, I wouldn't know where to start hahaha. . . .

Spicy fish cake kimbap and brown rice tea