à propos —

The cook behind the recipes

Philia lives in Australia. She still loves the Taiwanese food she grew up with, and she loves desserts too.

I used to work in an office, and the kitchen always felt unfamiliar and a little scary to me. Recently I have had more time for myself, so I started making simple snacks and desserts for my family. To my surprise, making them became a very calming time for me. Time seems to slow down, and I really love that feeling! If you would like to try, you are welcome to use my recipes.

Illustration of a bamboo steamer, a teapot and spring onions

How to use these recipes

mode d'emploi

Weights in grams

Flour, sugar and oil are weighed — more accurate than cups.
Liquids are in ml, temperatures in °C.

Mistakes are written down

When something goes wrong for me, I note it under “Where I went wrong”.
Have a quick look before you start.

Why the French names?

I love French pastries, and I love their names too.
So the Taiwanese recipes get one as well — just for fun.