Cooking with the Ancestors
Alyssa ChuaA peek into my journey of home-cooked meals featuring different dishes from around the world.
| Platform |  | Pricing | Only free issues | Publishes | Infrequently |
|---|---|---|---|---|---|
| Issues | 6 | Subscribers | Read | cookingwiththeancestors.substack.co... |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Everything we had for the Mid-Autumn Festival
Whenever we host our cultural celebrations, I like taking a little food from various countries and serving them together. Take, for example, our Lunar New Year celebration earlier this year. We had a mix of Korean, Japanese, and Chinese. It...
Ramyeon à la Kwon Yul
One of the best things about ramyeon is that there are hundreds of ways to cook it to make it unique. You can add an ingredient (e.g. green onions or minced garlic) or cook it in a new way and it will taste like a totally different dish.
Everything we had for Lunar New Year 2024
I’ve been AWOL since last year when I said I’d try to become more active — how ironic, really! A lot has happened since then. Such as having to cook meals for my sister’s family when she struggled with her pregnancy in the last month of 202...
The quest for a healthier lifestyle
Since I started Cooking with the Ancestors, I’ve been doing a lot of cooking and thinking in between. Recently, the subject of healthy food and diet has become an important conversation in our household. And it has led me to think more abou...
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Authors
The writers behind this newsletter.
Event planner by day, dreamer by night. Traveler exploring the whole world, once culture at a time. Writer embodying Gustave Flaubert’s mindset to “write of ordinary life as if one were writing history.”
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