2 recipes converted from their YouTube cooking videos.

A quick‑and‑easy twist on traditional Vietnamese cured pork using leftover cooked ham and pork skin. The ham soaks in a tangy vinegar‑sugar brine, is combined with blanched pork skin, cooked briefly, pressed into a pan, and chilled into a firm slice. Served as bite‑size squares or rolled logs, it’s a flavorful appetizer that makes great snacks, rice‑noodle toppings, or salad add‑ins.

A light, airy Japanese cotton cheesecake that’s a perfect blend of sponge cake and cheesecake. Moist, fluffy, and only mildly sweet, this baked dessert uses a water bath and gently folded egg whites for a cloud‑like texture.