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…

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….

Winter Glow: a plated dessert

I literally came up with this dish because a family friend gifted us Osetra caviar, and I did not want to squander it. For those of you unfamiliar with it, Osetra caviar is harvested from an Osetra sturgeon fish, and it is one of the most prized and expensive kinds of caviar, second to only…

Dou Jiang inspired dumplings

I literally came up with this dumpling while I was driving to Milkbar one Saturday morning. I was craving Chinese brunch, and I remember eating dou jiang, or warm sweetened soy bean milk, with youtiao, or kruellers. For those of you who aren’t familiar with soy bean milk, it’s Chinese soy milk. Unlike the Silk…