Apple brandy krempita

This dessert was an evolution of a previous post I made. Krempita is a Montenegrin dessert that consists of layers of phyllo dough and custard. It is similar to a napoleon, a mille feuille, or Greek galaktoboureko in that sense of being flaky pastry with a custard-y filling. This interpretation of it takes that Montenegrin…

Yuzu-Castella Strawberry Shortcake

One of my favorite childhood memories growing up was coming back from a long day at school, and being greeted by my mom with some sort of baked good from the local Taiwanese bakery. Sometimes it was cheesecake, other times, mont blanc, but one particular favorite of mine is castella. Castella is a fluffy sponge…

Vegan and gluten-free pecan praline brownie sundae

I came up with this recipe because I wanted to see how challenging it would be to make a dessert that is both gluten-free and vegan. I wanted to take the most decadent, self-indulgent dessert, being a brownie sundae, and make it 100% free of animal products and gluten. Truthfully, making a vegan and gluten-free…

Lengua(pork tongue) mole with corn tortillas

I have made many moles in 2021, and this was one that I found to be perfect for the winter. By using lengua, or pork tongue, you have this rich, stewed meat that just soaks up all of those beautiful spices and chilies. I grew up eating a lot of pork and beef tongue, just…

Karaage lollipops with mole colorado and yuzu sunomono

When it came to parts of the chicken you would find in an upscale restaurant, I found that almost nobody felt that a chicken wing was fine-dining worthy. So I wanted to tackle that, and try to class up chicken wings a little bit. Mostly because they are delicious, have tons of flavor, and need…

“Rebirth”: a plated dessert

With this dessert, I was going for that phoenix from the ashes motif, but using all gluten-free and vegan ingredients! During the peak of 2020 quarantining, when everyone hogged all of the flour, eggs, and butter, I had to pivot and learn how to make desserts without any of those things, and this is really…

“Feathered Apple”: a plated dessert

I created this dessert from just several techniques that I fell in love with, and wanting to compose those techniques into a cohesive dessert. Homemade phyllo is always something I love to do, while the usage of Almond Inspiration was just to add a pleasant nuttiness. I wanted to use hojicha as well, since it…

“Fever Dream”: a plated dessert

I literally named this dessert after my favorite mxmtoon song, “Fever Dream”. For me, that term represents memories and milestones of your life, past, present, and future, just melting together into one moment. So I wanted to do that in this dessert! For starters, I wanted to use cherries, since my birthday cake growing up…

Nigredo: a plated dish

This was one of those dishes that I had on my to-make list for months, but I just never got around to it, mostly out of laziness – I wanted to practice doing a Oaxacan style black mole, using black garlic, but I just never got around to buying the chilies for it until more…

Deep Dive: a plated dish

Of the five dishes from the “Namie” pop-up, I would say this was probably the one with the least amount of true Asian influence. While I took more inspiration from Halal/Middle Eastern flavors, it would be a stretch to say that it took influence from Halal-Chinese food, when it was more Jordanian with sprinkles of…

Pearl in Hiding: a plated dish

So this was one of the five dishes I made for my “Namie” pop-up dinner during the summer for my friends from 4Foodie(special shoutout to Kate and Victoria for the amazing photos from this!). Originally, it was just going to be three dishes, but I extended it to five, and this was a super last-minute(two…

Ocean Lily: a plated dish

Out of the five dishes I served at my “Namie” pop-up for 4Foodie, I would say that this one was the one I was most excited about. I never actually tried to do a sashimi dish before, at least without the help of somebody else slicing the fish for me. However, in this case, I…

Uni custard with yuzu buttermilk

I have done chawanmushi before, and this is quite similar to that as well. The idea was to do this baked or steamed uni custard(in an egg shell) with a light buttermilk foam-type of thing, and on top of that, some fresh uni, just to tie it all in together. In the past, I have…

Chilled corn dashi with miso cornbread and Tokyo turnips

Whenever the summer rolls around, cornbread is just one of those things I always love to make! For this recipe, I went the vegan route, and made a cornbread that uses miso paste and a corn dashi, as well as a vegan coconut buttermilk, just to create a super fluffy texture and a moister crumb….

Chinese beef ragout with miso orecchiette

One of the first kinds of pasta I learned how to make from scratch is orecchiette. I love making them because it does not require a pasta roller, which not everyone has. You simply just make a log of dough, then cut it, and press it with your thumbs to form an indent. Super easy-peasy….

Salt and pepper pork chop with egg noodles

I feel like when it comes to savory cooking, I have a tendency to gravitate towards similar components – a seared protein, some sort of vegetable, some sort of starch, and a sauce. This would be no different to that. In fact, it would be 100% that. I wanted to do a lighter take on…

Roast pork belly with pork fat potatoes and vegetable ragout

This dish was basically as close as I could get to a one-pot wonder – had I not needed the pot of water to boil things in, this would have literally been achievable in one pot. We have roasted pork belly with potatoes that are cooked in pork fat, a ragout with peas, shallots, and…

Tangzhong noodles with miso-sesame dressing and Thai chilies

After I made boba from scratch, I had a bizarre epiphany – if I were to cook flour with water into a gelatinous paste, and use that to make noodles, would they come out super chewy? When you are making boba, you do that process with water and tapioca flour to gelatinize the starch, resulting…

Ricotta gnocchi with squash, fennel, and salsa verde

So this dish was actually inspired from when I was watching The Chef’s Line on Netflix. For those unfamiliar with the program, it’s a cooking competition show that was originally in Australia, before it premiered on Netflix as well. Sadly the show is no longer running, but there were a lot of cool recipes and…

Tea-smoked duck with green apple and onion

I came up with this dish because I was thinking about what the prettiest duck dish I could make, and this is what I thought up of. I love to tea smoke proteins, and I love tea smoked duck. Smoking the duck in chamomile tea specifically gives it a pleasant earthiness, and I wanted to…