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    CiCiLicious! Blog

    How to Make Youtiao, Chinese Doughnuts, the Fried Breadsticks Recipe

    Today let’s learn to cook youtiao! Youtiao (said yo-tee-ow) are also called Chinese doughnuts or fried breadsticks. The ingredients are fairly simple—flour, baking powder, baking soda, sugar, salt, and water—but the process is quite time consuming. It can take up to 9 hours. But regardless, the results are priceless.

    There’s an


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    Chinese Egg Omelet with Tomatoes in a Mug, 2 Minutes Recipe in Microwave


    Don’t have time for breakfast? Try this super quick & easy egg omelet with tomatoes in a mug recipe. You can cook this within 2 minutes in a microwave and eat it on the run. Cool right?! This recipe is inspired by my mother’s home cooking, Chinese Stir Fry Egg

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    Guilt-Free Fresh Fruit Popsicles


    Of the sounds etched into the record of childhood, for occasional retrieval from memory and playback for nostalgia, most of us can remember the ice cream truck jingle. Or in my case, growing up in Thailand, the sound of my beloved pedal-powered popsicle bike cart.


    Pardon my off-key warble, but I

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    Doing Justice to the Palate With Korean Spicy Tofu Stew

    A lot of things in life aren’t fair, but food is—any love and energy that you invest will yield the same return.” So says Hooni Kim, the executive chef of Hanjan restaurant in New York City’s Flatiron District. That’s also one of the reasons why he so loves to cook.



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    Fond Memories of Chawanmushi, Steamed Egg—From a Picky Eater!


    Steamed egg—it’s a dish I couldn’t be more familiar with. My mother has been cooking it for me ever since I was a toddler. Not only is steamed egg simply delicious, it was one of the few dishes I approved of as a child. In fact my mother said I

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    【美食天堂 Food Paradise】紐約最好吃的香濃起司蛋糕 Juniors|綿密的口感畢生難忘!


    已經開店超過半個世紀的Junior’s Cheesecake起司蛋糕,幾乎是觀光客必吃的甜點了! 不過這樣濃在嘴裡,融化你心的起司蛋糕,連紐約客自己也是超愛吃der~ CiCi和Mike這次帶大家吃遍Junior’s裡的Cheesecake­!

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    Thai Red Curry Like Mom Used to Make

    “I cook Thai food like a mother would,” said Thongphoon Pandher, the executive chef of Viv Bar & Restaurant in Hell’s Kitchen. “With love.” And the league of loyal customers—Thongphoon’s extended family of Thai food aficionados—agree.


    “So many of your daughters and sons work here?!” I asked, with a pinch of

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