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…

Something comforting: a plated dish

I really love stewed chickpeas. Actually I just love chickpeas in general. And luckily, I got to cook with them more often these days because I need them for their aquafaba. However, with all of the vegan meringue I have been making, I still need to get rid of the actual chickpeas themselves. So this…

“番茄炒蛋”: a plated dish

番茄炒蛋, or tomato-fried eggs, are a childhood staple for me, and probably every Chinese/Taiwanese person. Simply put, it’s scrambled eggs with tomato, topped with scallions and/or cilantro. A very humble dish, and because of that, a great blank canvas/ inspiration for a prettier, more complex one. My mom’s version included ginger, since it provided a…

Want to: a plated dish

I really love to take classic and rustic dishes and breathing new life into them. For some odd season, I have always been attracted to Southern food, despite never really visiting the South. There’s just something about biscuits, barbecue, buttermilk, and corn that just really, really appeals to me. So I wanted to do a…