Hi, I'm Mira!
What started as a little project to save my Yai's recipes has turned into my passion.
Spring n' Summer perfectly capture what I love about Asian cooking: the fresh start of spring herbs and the bright, abundant flavors of summer.
It all comes back to what my Yai taught me: make good food, make it with love, and always make enough to share.
About Spring n' Summer
Every recipe here is something I’ve made, tested, and genuinely love. This is my kitchen diary, and I’m so glad you’re here to be part of it.
Quick Facts About Mira
- I’m Thai-American and grew up in LA.
- While I love Asian cuisine, I love to bake more.
- I learned to cook by watching my Yai, who never measured anything but somehow made everything perfect.
Professional Philosophy
Cooking should never feel intimidating. My recipes are designed for real home kitchens with real ingredients you can actually find. I test everything multiple times to make sure it works, and I’m always here to help troubleshoot if something goes wrong.
I believe in honoring tradition while leaving room for creativity. Some recipes stay true to their roots because that’s how they’re meant to be enjoyed.
Others I adapt and play with, combining techniques and flavors in ways that feel exciting and new.
Frequently Asked Questions
Got questions? I've got answers! Here are some of the most common things readers ask me about my recipes, ingredients, and kitchen setup.
I’m assuming you mean Thai “stuff.” For fish sauce, I rotate between Red Boat (the absolute best, 100% first-press), Squid Brand (a classic Thai staple), and Three Crabs (great everyday option with a touch of sweetness).
My coconut milk is always Aroy-D in the UHT cartons. They’re far superior to canned versions in both flavor and consistency.
For soy sauce, I use Healthy Boy Mushroom Soy Sauce in most Thai recipes, Golden Mountain Seasoning Sauce for richer dishes, and Healthy Boy Black Soy Sauce when I need extra color and depth.
I keep Maekrua Oyster Sauce, Mae Pranom Thai Chili Paste, and palm sugar (either Dragonfly pucks or Eastland spoonable) stocked at all times.
For noodles, Mama Instant Noodles (especially Tom Yum flavor) and Pine Brand glass noodles are my go-tos. These brands make a real difference in getting authentic Thai flavors!
My absolute essentials are: a Zojirushi rice cooker (worth every penny for perfect rice every time), a KitchenAid stand mixer (can’t bake without it), an Instant Pot (amazing for curries, soups, and pressure cooking), and a Yosukata Carbon Steel Wok (proper high heat is everything for stir-fries).
Beyond those, I rely on a good chef’s knife, a kitchen scale for accurate baking measurements, offset spatulas for cake decorating, and quality sheet pans. I also love my mortar and pestle for making curry pastes from scratch.
Thai and it’s not even close.
Jokes aside I love all Asian cuisine and baking equally! Each one brings something unique to the table. Thai food is in my blood, but I’m just as excited to make Japanese ramen, Chinese dumplings, or Vietnamese pho.