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*Inspired by the Starbucks Matcha & Espresso Fusion I had in Asia!


  • Matcha Powder


  1. Make a matcha latte first by first emulsifying the matcha powder in some hot water, add your choice of sweetener, and mix till completely combined

3. Brew your shot of coffee using instant coffee or your espresso maker

4. Pour it into the matcha latte and add ice!


For the Salad

  • Cucumbers

For the Dressing/Sauce

  • A few dashes of Oyster Sauce

Ingredients (makes 3 small bowls)

  • 105g water


  1. Melt the brown sugar and water together on medium heat until melted, remove from heat


  • However much Okra you want!

For the Brine (make enough to cover the amount of Okra)

Read more about this typical Korean brine at Korean Bapsang

  • About 1/2 cup of water

The chicken congee I’ve had growing up is a very simple and flexible recipe, there are no specified measurements or absolute ingredients and we always make it to taste with eyeballed measurements! Just test the recipe a few times to find your desired consistency, flavour, and texture.


For the congee

  • 1 part Uncooked white rice (any kind, jasmine, short-grain, etc.)

For the chicken

  • Chicken (cut is up to you, any cut works)

If you want…

  • Minced garlic, onion, and egg white…


For the Base Ingredients

  • Dried Rice Noodles or Fresh Rice Noodles (flat or vermicelli)

For the Toppings

  • Crushed Peanuts (optional)


For the Base Ingredients

  1. If you have dried rice noodles, soak those in water for 1–2 hours before cooking


For the Base Ingredients

  • Rice Paper (Bánh Tráng)

For the Optional Ingredients

  • Bean Sprouts


  1. Boil both the shrimp and pork slices to cook them


For the Croissant

  • 1–2 packages of pre-made puff pastry

(I used Pillsbury croissant dough the first time but turns out their croissants aren’t flaky at all- I forgot- so I used puff pastry the second time, and they are perfect. They’re buttery, flaky, and allow you to taste the almond flavour unlike the croissant dough which was too salty)

For the Matcha Frangipane (I followed the frangipane recipe from The Cafe Sacre Farine)

  • 3 TB of softened butter

For the Topping

  • Sliced Almonds


detailed recipes for posts from @calicoeats instagram cathy

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