Game bird congee with Chinese krueller (youtiao)

I really came up with this concept out of a necessity of not wanting to waste produce. I happened to purchase a lot of different game birds, ranging from quails to Cornish hens to duck, and I also made stocks out of each and every one of those birds, and reserved the carcass meats as…

Prince of the Dawning Sky: a plated dish

This would have been my main course for the finale. Inspired by the sun-filled sky, and the morning, it is duck and mushroom congee with ponzu-black garlic puree, duck egg yolk, braised duck thigh meat, crispy shallots, cilantro duck fat, caramelized mushrooms, and micro cilantro to garnish. The idea has multiple folds behind the inspiration….

Bacon-wrapped rabbit roulade with mushroom pappardelle

Something that I have always wanted to try was cooking with rabbit. Now don’t get me wrong, I actually adore rabbits and bunnies, so a part of me is sad to be cooking with them. But at the same time, they actually can taste quite delicious if cooked under tender, or paired with the right…

Duck-scallion congee with duck fat-Chinese churros

Whenever I butcher whole ducks (this happens a lot more than you’d think, but I guess that’s the benefit of butchering whole animals), I love making stock using the bones, and then taking the scrap meat from the carcass and folding that into congee, which is Chinese rice porridge. When I was learning how to…

Passionfruit Souffle

Passionfruit is easily one of my favorite ingredients of all time. My dad has fond memories of eating a ton of them in Taiwan, mostly because they grow quite frequently there. For me, it is a reminder of my heritage and I just love the sweet-tart flavor of the pulp coupled with the crunch of…

Khanom buang: Thai street crepes

Khanom buang are Thai crepes, which can be either sweet or savory, and are typically found in stalls served as street food. The first time I ever heard about Thai street crepes was actually watching Iron Chef America, Battle Tamarind. The challenger, Hong Thaimee, was making these with her dessert, although she prepared a baked version….

Toasted soy chiffon cake with lemon curd cream and blackberries

So I first came up with this concept because my parents needed me to prepare a dessert for their friend’s 4th of July party (that I wasn’t even invited to)….bastards. Since they were all old anyways, my parents told me specifically to use less sugar….I’m starting to feel less salty about not being invited. No…