Homemade Black Sesame Soy Milk (黑芝麻豆浆)

There’s something about black sesame that always feels a little nostalgic, even if you didn’t grow up with it.

It’s not loud or showy. No bright colours, no sweetness that hits you right away. Instead, it’s deep, toasty, almost quietly rich. The kind you appreciate more with each spoonful such as in Chinese black sesame paste dessert. My mom has been urging me to eat more black sesames as it supports youthfulness and less grey hairs such as sprinkling a tablespoon into my granola, yogurt or eat it straight up. I've started making soy milk recently and thought what if I added sesames and made it sippable? For me, black sesame soy milk sits somewhere between comfort and ritual. Not quite breakfast, not quite dessert. Just… something in between that I can enjoy while reading or watching my favourite dramas.

If you’ve had fresh soy milk before, you already know it’s a completely different experience from the boxed versions. It’s softer, fuller, and just a little bit nutty. And store-bought Chinese jugs are with preservatives- either too sweet or unsweetened (and I'll have to add sugar to it). Making it from scratch is simple, but it does ask for a bit of patience. Soaking, blending, simmering, straining. Nothing complicated, just a rhythm you fall into. And once you add black sesame into the mix, everything deepens. That gentle roasted fragrance starts to come through, almost like warm tahini but more delicate. Then the colour, turning from pale ivory to a soft grey-black. It’s not the most photogenic drink, but it more than makes up for it in flavour. 

Black sesame is packed with healthy fats, calcium, and antioxidants that support heart, bone, and overall wellness. Soy milk brings in smooth, high-quality plant protein along with heart-friendly compounds and a naturally lactose-free base. Together, they create a balanced drink that’s both nourishing and satisfying, combining richness with lightness in a way that feels easy on the body but still sustaining.

Aren't these palmiers gifted from my cousin in HK gorgeous?

What I like about this version is that it stays very close to the traditional soy milk method, just with black sesame folded in. Just simple ingredients, treated with a bit of care.

Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres

1 cup dried soybeans
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt

Ice cubes, for a cold drink

Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space.

The next day, rinse them well. At this point, you can remove some of the skins if you like a cleaner taste, but I usually don’t bother. A little texture is fine.

In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.

In a large pot, add the water, soybeans and toasted sesame seeds. Cover, bring to a boil and reduce to medium, cooking between 15 to 30 minutes until soften, depending on the soybean brand. Remove from heat and let cool slightly. Blend in two batches, until everything is completely smooth. It should look creamy and slightly grey at this stage.

Pour the mixture back into the pot and bring it up to a gentle boil, then lower to a simmer. This step matters more than it seems. Proper cooking helps remove the raw, beany taste and makes the soy milk safe and pleasant to drink.

Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more. 

Optional: Strain and squeeze well through a cheesecloth or nut milk bag into a clean pot or bowl. What you’re left with should be smooth, lightly thick, and silky.

Once cooled, carefully pour into jars and refrigerate. Soy milk can spoil quickly without preservatives. Drink within 5 days max.

I've made this several times now. And I never strain the pulp because that is super protein and fibre that could benefit your body. If the soybean cooks up mealier I just add some water before drinking it for palatability. It may not be smooth like store-bought but I like it this way.

I love this warm, especially right after it’s made. But it’s just as good chilled the next day, when the flavours have settled a little more. Just pour into a glass and add ice cubes. Enjoy!

There’s a quiet kind of rewarding feeling making something like this from scratch. Maybe it’s the simplicity of it, or the way the kitchen smells while it simmers. Or maybe it’s just knowing exactly what went into your cup, and never having to buy commercial brands again :).

Either way, this is one of those recipes that doesn’t try too hard. And somehow, that’s exactly why it works.

Full Recipe:

Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres

1 cup dried soybeans
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt

Ice cubes, for a cold drink

Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space. The next day, rinse them well. 

In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.

In a large pot, add the water, soybeans and toasted sesame seeds. Cover, bring to a boil and reduce to medium, cooking between 15 to 30 minutes until soften, depending on the soybean brand. Remove from heat and let cool slightly. Blend in two batches, until everything is completely smooth. It should look creamy and slightly grey at this stage.

Pour the mixture back into the pot and bring it up to a gentle boil, then lower to a simmer. This step matters more than it seems. Proper cooking helps remove the raw, beany taste and makes the soy milk safe and pleasant to drink.

Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more.

Optional: Strain and squeeze well through a cheesecloth or nut milk bag into a clean pot or bowl. What you’re left with should be smooth, lightly thick, and silky.

Once cooled, carefully pour into jars and refrigerate. Soy milk can spoil quickly without preservatives. Drink within 5 days max.

Hong Kong is Where My Heart Belongs...

 

Going back where my heart feels at home 香港💓

A year ago, after my first visit to Hong Kong, I made a bold promise that I would return as soon as now. And here I go again 🛪… this time with my twin teens in tow ✌. Their very first journey to Asia, a chance to experience the flavours, energy, and culture that connect them to their roots. And to plant the seed for future opportunities and becomings 😀

Don Don Donki in Hong Kong is a wildly popular Japanese discount chain featuring massive, 24-hour, or late-night, multi-level stores. Known for its maze-like, crowded aisles, it offers a wide range of products including Japanese snacks, fresh seafood, produce, cosmetics, and household goods at competitive, budget-friendly prices.

Can't wait for my boys to get the Don Donki experience.

Nathan Road in Hong Kong is famously known as the "Golden Mile," a bustling, neon-lit thoroughfare in Kowloon that serves as a premier shopping and dining destination. It stretches from Tsim Sha Tsui to Mong Kok, featuring a dense mix of hotels, tailor shops, electronics stores, and Temple Night Markets.

The famous Nathan Road

Mak Man Kee Noodle Shop in Jordan, Hong Kong, is a renowned Michelin Bib Gourmand-recognized, family-run institution established in 1945. Known for its authentic Cantonese, it serves 900-1,000 bowls daily, featuring thin, springy duck egg noodles and large, succulent shrimp wontons in a clear, flavourful, dried-flounder-based broth.

YUMMM! Such comfort bowls!

Victoria Harbour by day

At night... Exquisite!

Thrilled to be also crossing into Shenzhen, a first for me too. The timing feels almost serendipitous with China opening visa-free just as I have wishfully planned🤞🔥🐎. From the neon streets and dai pai dong eating in Hong Kong to the vibrant pulse of Shenzhen, China’s electrifying tech haven, I cannot wait to explore it all together through curious eyes, hungry bellies, and full hearts. In Operation Asia, we are the Trio Dragon Squad 🐲😀Let's Go 💨

Mechado Filipino Beef Stew

Mechado is the kind of dish that tells a story the moment it hits the table. This beloved Filipino beef stew traces its roots to Spanish influence, taking its name from mecha, or “wick,” a nod to the old technique of threading pork fat through lean beef to keep it juicy during a long, slow braise. While modern versions skip the larding, the spirit of the dish remains the same. A rich tomato base, savoury soy sauce, bright pops of calamansi, and hearty potatoes and carrots come together in a deeply comforting one-pot stew that’s as soulful as it is satisfying. 

Once the beef is browned, everything else is wonderfully hands-off. It’s a true one-pot stew where simple pantry staples do the heavy lifting, and time becomes the most important ingredient. No fussy techniques, no constant stirring, just a slow simmer that rewards patience with depth and richness.

That ease is exactly what makes mechado such a natural cold-weather weeknight-friendly comfort dish. The kitchen fills with the gentle aroma of tomatoes, garlic, bay leaf, and soy sauce bubbling away, the kind of scent that feels like a warm hug for the senses. The beef turns meltingly tender, the sauce thickens into something spoon-clinging and savoury, and suddenly you have a meal that begs to be ladled over hot rice on a dark, chilly evening.

Mechado Filipino Beef Stew (adapted by Kitchn)

Serves 6

1 Tbsp. neutral oil, such as canola
3-pounds boneless beef chuck roast/stewing beef, trimmed and cut into 1 1/2-inch pieces
1 medium yellow onion, thinly sliced 
5 cloves garlic, minced
3 cups water
1-3/4 cups prepared tomato sauce
1/3 cup soy sauce 
1 Tbsp. brown sugar
3 dried bay leaves
1/4 tsp. ground black pepper
1 lb. Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces 

lime or calamansi, juice for splashing (optional)

Steamed rice for serving

sliced green onions, red onions and hot sauce at the table

Note: This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.

Note: I made 1-1/2 times recipe for a big batch with leftovers!

Heat 1 Tbsp. oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until hot. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over about six to eight mins. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Reduce the heat to medium. Add onions and garlic to the pot. Cook until the onion is softened, 4 to 5 minutes. Stir in water, tomato sauce, soy sauce, sugar, dried bay leaves, and ground black pepper. Scrape up any browned bits from the bottom of the pot.

Return the beef pieces and their juices to the pot and stir to combine. Bring to a boil over medium-high heat.

Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes. Stir in potatoes and carrots. Scatter the chopped bell pepper over the top.

Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about an hour more.

Remove and discard the bay leaves. Brighten with a splash of citrus (optional)

Serve hot with steamed rice. Sumptious!

Mechado is the kind of stew that develops even better overnight, when the flavours have had time to deepen and mingle. So make a large batch- double the recipe and enjoy it with effortless pleasure the next day!  It’s unfussy, deeply satisfying, and quietly generous, the sort of dish that makes winter cooking feel less like a chore and more like self-care.

Leftover mash potatoes and steamed rice make a great duo base.
I love serving this with Rude Mama's hot sauce 🌶

Full Recipe:

Mechado Filipino Beef Stew (adapted by Kitchn)

Serves 6

1 Tbsp. neutral oil, such as canola
3-pounds boneless beef chuck roast/stewing beef, trimmed and cut into 1 1/2-inch pieces
1 medium yellow onion, thinly sliced 
5 cloves garlic, minced
3 cups water
1-3/4 cups prepared tomato sauce
1/3 cup soy sauce 
1 Tbsp. brown sugar
3 dried bay leaves
1/4 tsp. ground black pepper
1 lb. Yukon Gold potatoes (about 2 large or 4 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut crosswise into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces 

lime or calamansi, juice for splashing (optional)

Steamed rice for serving

sliced green onions, red onions and hot sauce at the table

Note: This recipe can be made entirely on the stovetop, or you can do Steps 5 and 7 in the oven. If using the oven, arrange a rack in the lower third of the oven and heat the oven to 325°F; make sure your pot is oven-safe.

Heat 1 Tbsp. oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until hot. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over about six to eight mins. Transfer to a large plate. Add the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.

Reduce the heat to medium. Add onions and garlic to the pot. Cook until the onion is softened. Stir in water, tomato sauce, soy sauce, sugar, dried bay leaves, and ground black pepper. Scrape up any browned bits from the bottom of the pot.

Return the beef chuck roast pieces and their juices to the pot and stir to combine. Bring to a boil over medium-high heat.

Cover and transfer the pot to the oven, or cover and reduce the heat to maintain a simmer. Cook for 1 hour and 20 minutes.

Stir in potatoes and carrots. Scatter the chopped bell pepper over the top.

Cover and return to the oven, or bring back to a simmer and cover again. Cook until the beef is very tender, about an hour more.

Remove and discard the bay leaves. Brighten flavour with a splash of citrus.

Serve hot with steamed rice and condiments at the table.

Best Ever New England Clam Chowder

There are certain dishes that feel like instant comfort, and for me New England Clam Chowder sits firmly at the top of that list especially during winter. I am a super fan of this classic for good reason. It delivers all the C elements of soup heaven in one bowl: creamy, clammy, and chunky in the best possible way. Each spoonful feels nostalgic and indulgent at the same time, with tender clams, soft potatoes, and a rich, velvety base that never goes out of style. And then there is the bacon. That smoky, savoury note weaves through the chowder and quietly takes it from excellent to unforgettable.

A great casual chowder to complement a weeknight meal (my boys' classmates go ga ga over this 😋) or as an elegant dinner prelude to entertain guests.

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings. Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. 

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedge and chopped bacon.

New England Clam Chowder is more than just a soup. It is a reminder of why simple, well balanced ingredients endure for generations. When made with care, it is deeply satisfying without being fussy, hearty without being heavy. The creaminess comforts, the clams bring the sea, the chunks give it substance, and the bacon adds that divine smoky touch that keeps you coming back for another bowl. Serve it with good sour dough bread for an instant classic combo!

Does anyone still cook out of their instant pot in Dec 2025??? Here is a Instant Pot Clam Chowder recipe from my former post that worked super deliciously. Check it out, scroll down to mid section.

Instant Pot Clam Chowder

Full Recipe:

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings.
Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedges and chopped bacon.

Celebrating Home, Heritage, and the Cookies That Connect Us

Reunited, and it feels so good 🎵🎶🎼🤗

We hadn’t seen some of these incredible women in so long, and gathering together again felt like coming home. There was something especially moving about celebrating in this setting- at One of A Kind’s 50th anniversary- scheduled on the brand-new Flavours Demo stage, a space built for sharing food, culture, and creativity.

Yes, I have been quietly working behind the scenes rebuilding and reimagining a new future at Newcomer Kitchen after a break, and it has not been anything short of exciting with the great little team we have- small but mighty 💪 and our leader who is a masterful storyteller and exudes passion from her heart 💗. Such honour to be part of this together!

Today, we offered something simple yet profoundly meaningful: cookies that carry our stories. Each alumna from Newcomer Kitchen brought forward a favourite cookie- one that reminded her of home, of the people she loves, and of the path that brought her to Canada.

These aren’t just recipes. They are memories held in dough, courage passed down through generations, and community formed one bite at a time. As each woman spoke, the room filled with nostalgia, laughter, and that unmistakable feeling of belonging. Their stories- of arrival, resilience, and renewal- reminded us why food is such a powerful connector.

Our storytellers were extraordinary. They shared their journeys with honesty and heart, and we were honoured to witness how Newcomer Kitchen has woven into their new beginnings.

The cookie map began as a playful idea and quickly became a beautiful way to show how far our flavours travel. We invited guests to share their favourite cookie and where it originated on the map (what a fun "science project" it was for me piecing it together with a panel for cookie hashtags on one side #bakeabetterworld #cookieconversations #thepowerofcookies, and Cookie Wishes on the other- May your cookies bring you connections! 

With Cookie Monster as our mascot 🍪🤗

Together, the map shows a world of traditions, memories, and journeys that now meet here in Canada. It is a reminder that a simple cookie can carry home with it, and when we share these treats, we also share pieces of who we are.

Now we invite you to be part of the Great Canadian Cookie Exchange. Share your cookie stories, your family favourites, and the treats that bring you comfort. Let’s keep these cookie conversations going and pass a little sweetness forward. 🍪🍪🍪

 Stay tuned for more exciting news from Newcomer Kitchen as we break for the holidays and emerge new and improved in 2026 🥳🎊!