Freddy's Harajuku

Pistachio-Blackberry Namelaka Cake

This recipe came about because I was craving a cake that had a light sponge and a rich frosting. There is just something so satisfying about a light as air cake and a silky, creamy sweet frosting that just melts in the mouth and makes you want to go back for another bite. I already…

Purple Sweet Potato Namelaka with Ruby Kiwi Curd

I will be honest in that this dessert was my attempt to pair some ingredients together that felt like they would go together, but the plating was clunky to put it lightly. I had purple sweet potato namelaka, which is a white chocolate-based whipped mousse, kinako-almond crunch, which is smoky, nutty, and buttery, purple sweet…

PB&J Shortbread Sandos

After making the buttered and toast financiers using my bread slice muffin tins, I definitely wanted to do another recipe with them, but this time, shortbread sandos! I have been seeing shortbread sandwich cookies all over the internet, and I figured it would be a cute nod to do something like that, but with bread…

Koji Sirloin with Miso Risotto

This recipe is my East Meets West take on steak and risotto. I wanted to make a risotto with steak and kale, which is something we might eat for dinner for a special occasion, but using some Japanese ingredients to give it a new identity and keep things new and different. So with the steak,…

Black Sesame-Milk Oolong Roll Cake

This cake was a fun reunion between me and a friend from middle school, Inna. Inna and I had been friends during middle school and high school, and while we did hang out a lot with the same people, and had similar interests(video games, anime, baking), we weren’t necessarily the closest of friends back then….

White Nectarine-Blackberry Pie Top

This pie top was directly inspired from when I saw Christina Tosi post this shortbread disk that was topped with jam and crumble on Instagram, and it looked delicious. So to do something similar to that, because once a Milkbar member, always a Milkbar member I made a variation on that, but with a shortbread…

Creme Brulee Financiers “Toasts”

This recipe was the direct result of me seeing someone bake with these really cute bread-shaped muffin tins, and me wanting to do something similar. After scouring on the internet, and believe you me, it took a lot of creative word combinations on Google, I found them in a random website called AliExpress. So after…

Banana-Passionfruit Milky Way Cake

This cake came about because I wanted to do a passionfruit-banana cake of some kind, just because of the flavor contrast. Passionfruit being tart and tangy while banana is mild and sweet, both tropical fruits play off of one another beautifully here! The big debate for me, internally, was whether or not I introduce chocolate…

White Peach Blanc Manger

White peaches are my reminder that it’s finally summer. It’s crazy to think we’re over halfway through 2025(time literally flew by this year it feels like). 2020 still feels like yesterday, and the craziest part is that people born that year are already old enough to be in kindergarten now! That being said, white peaches…

S’mores Panna Cotta 2.0

One of the first plated desserts I ever made was this S’mores Panna Cotta, literally 10 years ago. Summer of 2015, I was taking summer courses at Boston University, and during my free time, I was practicing a lot with desserts and baking. That was the summer when Reynold Poernomo’s Masterchef Australia season aired, and…

Liver and Onion Piccata

I am one of those weirdos that likes liver and onions, okay? Back in college, when I was learning Montenegrin food, I noticed liver was a commonly used protein in that cuisine. I still remember when I was auditioning for Masterchef season 10, since I mentioned being a heavy baker more than a savory cook,…

Miso Caramel Banana Upside Down Cake

Whenever I purchase bananas, it’s always a struggle to use them up(without resorting to my beloved hummingbird cake). But then I remembered the idea of upside down cakes. They can be versatile, since you can use up a lot of fruit in both the caramelized layer, and in the batter itself, so it’s a good…

Chorizo Chicken Thighs with Cavatelli

A while ago, I was trying to make a dish with chorizo, but accidentally grabbed Mexican chorizo instead of Spanish chorizo. To confirm the differences here, Mexican chorizo is more like a mince or sausage meat, meant to be cooked to be crumbly. Spanish chorizo is dried and is more like a cured meat product…

Purple Sweet Potato Tart

When I was making this dessert, I was reminiscing of a time before the pandemic, when there was a popular dessert chain in L.A. called Cafe Bora. They were best known for serving these aesthetically pleasing purple sweet potato desserts that were dusted in vibrant lilac purple sweet potato powder, and they were all the…

Eggs, Bacon, and Toast Gnocchi

When I think of Americana, I just randomly think of that scene in Parks and Rec where the Gergich family is singing about eggs, bacon, and toast. So I figured, why not take that inspiration, and making a gnocchi dish? Originally, when I was conceptualizing this dish, it was going to be a pasta dish…

Ms. Jan’s White Coconut Cake

This coconut cake was actually in dedication to someone I worked with named Jan. While we only worked together for a little over a year, it was like work love at first sight – we both worked with a lot of the same people and even in some of the same hotels(at different points in…

Swablu Mousse Cookies

I would be lying if I said this was my first Swablu dessert. That being said, compared to my first one, these cookies definitely captured the color of Swablu a LOT better. When it came to the flavors, I wanted to go with something a little more tropical-leaning as an homage to Swablu, since it…

Creamy Koji-Stewed Chicken Thighs

I happened to buy a gigantic bag of bone-in chicken thighs, but I ran into a bit of a hiccup when it came time to actually cooking some of them. I was already marinating the thighs in a mixture of soy sauce and koji, but I forgot to buy frier oil(I was originally going to…

Roast Duck with Purple Yam and Radicchio

When I was thinking of a main course to serve my mom, the tricky part was the protein. Half the menu was fruit/vegetable-focused, while I also had a soup course that used poultry in the form of black chicken. I knew in terms of proteins, my mom would either want a fish, duck, or lamb,…

Heirloom Tomato Salad with Meiji Tofu and Shiso-Pistachio Pesto

This salad is a celebration of summery produce, featuring tomatoes and tofu in a very light, refreshing salad. In a lot of ways, it is like a caprese salad, but if you subbed out the basil with shiso and the mozzarella with tofu. This was one of the four courses I made for my mom…