Cambodia: Fresh lotus seeds – A tasty snack from the market

by Mitzie Mee - Sanne

One day, Linda brought a bag of fresh lotus seeds from the market. She showed me how to peel off the thin, rubbery skin to reveal the firm, white core inside. In the middle sits a small green sprout, which tastes bitter, so you remove it, but it’s actually used to make lotus tea. The rest of the seed has a mild, mealy flavor, a bit like a mix between a nut, a pea, and a chestnut.

In much of Southeast Asia, fresh lotus seeds are a seasonal snack that shows up at markets when the seed pods are ripe. You’ll find them in Cambodia and Vietnam, but also in Thailand and China. In Cambodia, people often buy the entire seed pod to take home, then sit and pop the seeds out of the little holes, one by one.

Lotus seeds come from Nelumbo nucifera, the sacred lotus, which grows in shallow, still water. You can eat the seeds fresh straight from the plant, boil them lightly, or dry them for later use. Dried lotus seeds are often used to make lotus paste, which is a smooth, sweet filling for pastries such as mooncakes and steamed buns. The seeds are boiled until soft, blended into a purée, and slowly cooked with sugar and oil until they turn glossy and thick. The flavor is mild and slightly nutty, and when done right, the texture becomes luxuriously creamy.

Whenever I’m in Cambodia I always make sure to visit Linda and her family at Meas Family Homestay. It’s such a wonderful, peaceful place.

Read my blog post about Meas Family Homestay

October 14, 2025 0 comments

NYC: Hay Hay Roasted in Chinatown

by Mitzie Mee - Sanne

Hay Hay Roasted in Chinatown, New York City

On one of our food adventures in Chinatown, we passed by Hay Hay Roasted. It looked so good that even though we were already full, we decided to go in. In the window, there were all kinds of grilled meats hanging. Pork, chicken, and whole ducks, and outside stood a giant golden plastic duck, a clear hint that roast duck is what Hay Hay is famous for.

They serve both traditional roast duck and what’s called pipa or “guitar” duck. Pipa duck is a special way of preparing and presenting roast duck that’s common at Chinese barbecue restaurants like Hay Hay Roasted. The name comes from the pipa, a traditional Chinese string instrument shaped like a pear, similar to a mandolin or guitar. To make pipa duck, the bird is split down the back so it can lie flat, almost like a butterfly, and shaped to resemble the silhouette of a pipa. This allows the entire surface of the skin to crisp up evenly under the heat, giving it that perfect golden crackle.

We ordered the regular roast duck and some roast pork, which came neatly packed in a plastic box with rice and a few different sauces on the side. Behind the counter, a guy was chopping the meat with a massive cleaver, a traditional Chinese chef’s knife. It was fascinating to watch how precise and fast he worked, turning those glossy, crispy pieces of meat into perfect slices and cubes.

Hay Hay is a classic Chinese barbecue spot, mainly focused on takeout. When we arrived, there was already a small line at the counter, and while we waited to order, the line kept growing. By the time we left, it stretched all the way to the golden duck outside.

At home, we couldn’t resist trying a few bites before putting the rest in the fridge for the next day’s lunch. The meat was juicy and flavorful, with that perfect balance of sweetness and saltiness that makes Chinese barbecue so irresistibly good.

Hay Hay Roasted, 81 Mott St, New York, NY 10013

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October 11, 2025 0 comments

Breakfast at Taqueria Bahia in San Rafael

by Mitzie Mee - Sanne

Last month we went to a wedding in San Rafael, which is a charming little town about 30 minutes north of San Francisco. We stayed at the AC Hotel, which is right in the middle of town within easy walking distance of most places. After a good night’s sleep, we set out on Saturday morning to find breakfast. The plan was to try TuTu Lounge, which had excellent reviews online, but just around the corner from the hotel was a Mexican restaurant called Taqueria Bahia, tempting us with Mexican breakfast dishes. We ended up eating there instead.

We ordered chilaquiles with pork and frijoles refritos. Chilaquiles is a classic Mexican breakfast dish made with crispy tortilla chips tossed in either red or green salsa, often topped with eggs, cheese, and sometimes meat. It’s one of those hearty, tasty dishes that keep you full and happy for hours. Frijoles refritos literally means fried beans, but that doesn’t quite capture how good they are. Traditionally, pinto (or sometimes black) beans are cooked, mashed, and then slowly fried in fat until thick and creamy. They’re often made with pork lard (manteca), though many places today use oil or butter instead. The result is a rich, flavorful bean purée that’s perfect alongside tacos or, as in our case, chilaquiles.

We also shared two tacos: one with lengua (beef tongue) and one with grilled chicken. Lengua tacos are usually my favorite, but at Taqueria Bahia, I liked the chicken taco better. By the counter there was a small bar with different kinds of salsa and toppings, so we helped ourselves to a red one and a green one, both excellent. A solid spot for a Mexican-style breakfast and some great tacos.

Taqueria Bahia, 1013 B St #2905, San Rafael, CA 94901

October 9, 2025 0 comments

Recipe: Hot and Sour Soup – my take on the Chinese takeout classic

by Mitzie Mee - Sanne

I love a good Hot & Sour Soup and almost always order it when I get Chinese takeout, so I figured it was time to try making my own. It turned out surprisingly tasty, and if you ask me, it’s even better than many of the restaurant versions. This soup is warming and filling, with just the right balance between sour and spicy.

My recipe stays close to the traditional Chinese version with pork, mushrooms, and lily buds, but I like a soup with a bit more substance, so I’ve added a little extra of everything.

If you want to make it vegetarian, you can skip the pork and use a good vegetable stock instead of chicken. It will still have plenty of flavor from the shiitake and wood ear mushrooms. As it is, this soup makes a great lunch on its own, but with a bowl of rice on the side, it also works as a satisfying dinner.

Recipe: Hot and Sour Soup – my take on the Chinese takeout classic

Servings

servings as a main course, 4 as a starter or a side dish

Cook Mode

Keep the screen of your device on

Ingredients

4 cups chicken stock
4 dried shiitake mushrooms
1 small handful dried wood ear mushrooms
1 small handful dried lily buds
½ cup bamboo shoots, cut into thin strips
3 ½ oz pressed tofu
¼ cup white vinegar
Oil for frying
3 ½ oz (100g) ground pork
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 teaspoon sesame oil
½ -1 teaspoon white pepper depending on how spicy you want it
1 tablespoon chili oil
1-2 tablespoons cornstarch
1 scallion, finely sliced

Directions

Preparation
Soak the shiitake mushrooms, wood ear mushrooms, and lily buds in hot water for 20–30 minutes, or until soft.
Remove any hard stems from the shiitakes and slice them thinly. Cut the wood ear mushrooms into smaller pieces.
Cut the tofu in small cubes. If the bamboo shoots aren’t pre-cut, slice them into thin strips.
Trim off any tough ends of the lily buds and set everything aside.
Make the soup
Heat a little oil in a pot and brown the ground pork until it changes color.
Pour in the chicken stock and bring it to a boil.
Add the shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily buds. Let simmer for 5 minutes.
Stir in the vinegar, light soy sauce, dark soy sauce, sesame oil, white pepper, and chili oil. Taste and adjust. The soup should be both tangy and mildly spicy. If you’re using unsalted stock, add salt to taste.
Dissolve the cornstarch in a bit of cold water and stir it into the soup. Simmer briefly until it becomes glossy and slightly thickened.
Add the tofu at the end and heat gently for a few minutes without stirring too much, so it doesn’t break apart.
Taste once more and adjust with a little extra white pepper or vinegar if needed. Sprinkle with sliced scallions just before serving.

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11/22/2025 07:01 pm GMT
Dried Woodear Mushrooms, 2 oz, 56.7 g

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11/22/2025 07:01 pm GMT
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11/22/2025 07:00 pm GMT
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11/22/2025 07:00 pm GMT
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11/23/2025 02:00 pm GMT

November 12, 2025 0 comments

Starbucks Pumpkin Spice Creamer – My latest PSL Crush

by Mitzie Mee - Sanne

I’d actually taken a break from Pumpkin Spice Lattes for a while. The standard Starbucks version had just become way too sweet for me, and these days, I prefer my coffee without sugar or syrup. But a few weeks ago, I spotted Starbucks Pumpkin Spice Creamer at ACME and decided to give it a try, mostly out of curiosity and a bit of nostalgia. Turns out, it’s really really good, and yikes, now I’m hooked.

It has that same warm, spiced flavor as the classic PSL, but since you can adjust how much you add, the sweetness is entirely up to you. I make mine on the Nespresso with Starbucks Blonde capsules and 2% milk. The milk goes in the frother with a teaspoon of the creamer, and the result is so delicious. Honestly, I think it tastes even better than the original PSL.

The Pumpkin Spice Creamer is a seasonal product, and I found mine at ACME, so if you see it in stores, grab it while it’s available. You can also make your own version with pumpkin spice syrup, just add a few drops to your latte. If you go that route, I’d recommend using whole milk to get that same creamy, café-style texture.

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11/22/2025 07:00 pm GMT

November 11, 2025 0 comments

New York City: Gospel Brunch at Red Rooster in Harlem

by Mitzie Mee - Sanne

There was a time when Gospel Brunch was at the top of every New York visitor’s to-do list, but in recent years, it seems to have slipped off the radar. I started wondering if gospel brunches were still a thing, and if they were still worth experiencing. There was only one way to find out, so Steve and I headed up to Harlem and Red Rooster, which is said to be one of the best places in the city to experience a true Gospel Brunch.

Red Rooster is celebrity chef Marcus Samuelsson’s restaurant in Harlem. The place has a strong local following, and weekends are especially lively. Samuelsson, who was adopted from Ethiopia and raised in Sweden, is one of the few Scandinavian chefs to have achieved true celebrity chef status in the US. He’s known for his creative dishes that often blend Scandinavian and African influences, but at Red Rooster, the focus is mainly on classic American comfort food with a Harlem twist.

Gospel Brunch takes place downstairs at Ginny’s Supper Club, which is Red Rooster’s cozy lounge with red walls, small tables, and a little stage. The food is served buffet-style, and before you roll your eyes and swipe left, let me just say that this is one of the best buffets I’ve ever had.

I tried a little bit of everything and ended up finishing it all. Everything on my plate ranged from really good to downright amazing. My favorites were the fried catfish, biscuits and gravy, but honestly, there wasn’t a single thing that didn’t taste great.

You serve yourself from the buffet before the show starts, and you can go back for seconds if you want. Coffee and tea are included in the ticket price, which also covers the buffet, the show, and service charges so aside from cocktails or other drinks, there’s nothing else to worry about once you’re seated.

The gospel choir performing at Ginny’s is Sing Harlem!, an award-winning artist collective and one of the most respected and influential groups on New York’s gospel scene. Sing Harlem! is both a social impact initiative for young people who have graduated from Mama Foundation’s music and artist development programs and a professional choir that performs across the United States. All proceeds from their shows go toward the Mama Foundation’s tuition-free music education programs in Harlem, which aim to preserve and promote the traditions of gospel, jazz, and R&B for future generations.

When the choir took the stage, the music filled the room completely. Their energy was incredible as they moved effortlessly between classic gospel songs and surprising gospel versions of popular hits. Everything was delivered with contagious joy, and it was impossible not to tap your foot, clap along, or even sing a little.

Even though most of the audience were tourists, the experience didn’t feel touristy at all. The atmosphere was warm and welcoming, and it felt like being part of something truly special, a glimpse into Harlem’s soul and musical heritage.

So let’s make this clear: Yes, gospel brunch is still a thing, and yes, if you’re in New York City on a Sunday, gospel brunch at Red Rooster should be on the top of your list. It’s an unforgettable experience with great food, incredible music, and a vibrant atmosphere and a feeling of joy that stays with you long after you’ve left.

Red Rooster, 310 Lenox Ave, New York, NY 10027