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…

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…

Beef cappelletti with brodo and fennel

I really only came up with this dish because I had a lot of oxtail and oxtail broth leftover, and wanted to use it in something. So I came up with this idea to make a stuffed pasta with the leftover oxtail meat, and serve it in the broth to finish. But that just felt…

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…

Hallucinate: a plated dish

I was actually coming up with this dish when I was doing a quarantine Google Hangout cook-together with my friends, Ann and Sylvie. We agreed that we would each make a pasta dish, so I came up with this one. I took the inspiration from my childhood favorite, beef noodle soup aka Taiwan’s national dish, and transforming…

IDGAF(ilet mignon): a plated dish

When I was preparing for season 10, I did cook with a lot of different kinds of meats and proteins. Lamb, duck, pork, chicken, scallops, fileting and then cooking with whole fish such as salmon, rainbow trout, black cod, I even practiced cooking ribeye for steaks. I never thought to practice with filet mignon. And…

“Welcome to the lantern festival!”: a plated dish

This dish was definitely my favorite to make when I was in the competition. Not only did I get to impress the judges(and finally claim some much needed emotional redemption!), but also Iron Chef Masaharu Morimoto as well! And with a freaking $500 Alaskan King Crab! Like what the hell?! Even to this day, I…

One Day Afternoon: a plated dish

For the first Mystery Box of my MasterChef 10 experience, the people who were not saved during the mise en place challenge had to cook with British ingredients and make a dish inspired by Gordon himself! It was a really interesting challenge, and I was actually kind of bummed that I didn’t get to cook…

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…

Spring pea agnolotti with squash, brown butter, and pomegranate

I love making pasta from scratch. There’s something so satisfying about getting this golden, stretchy dough super thin, and being able to take something so flat and paper-like and fold it into all sort of fun shapes. I guess that’s why I love origami so much. The transformation is exciting! For my pasta, I did…

Sfogliatelle or lobster tail pastries

I first heard about these when I moved to Boston for school. The North End, also called Little Italy, had several bakeries that served lobster tail pastries. They were these crunchy bundles that were stuffed with a sweetened ricotta filling. Traditionally, the filling is a mixture of semolina, ricotta, citrus, and sugar, but I decided…

Kale Fagottini

When I first heard of the name of this pasta, I tried really hard not to react. The term, fagottini, I pronounce the “g” like a “j”, just because I don’t want to accidentally offend anyone. The pasta itself is a purse-like dumpling, stuffed with traditionally sausage or ground mince meat. However, when I prepared…

Prickly pear-glazed salmon with shiitake egg noodles

This idea sounds like a weird one from the get-go. What business does the fruit from a cactus have with fish, mushrooms, and Italian-inspired pasta? Well, truth be told, almost nothing at all. I wanted to prepare a dish that takes my Californian upbringing, my Asian heritage, and my love of making fresh doughs and…

Coffee crusted ribeye with steakhouse sides

What? Just because I bake and I make spongecakes doesn’t mean I can’t make a delicious steak dish. This particular dish, I actually made two years ago, to celebrate finishing summer school. The entire dish was a coffee crusted ribeye with mushroom jus, kale chips, garlic rubbed bone marrow, and mac n’ cheese. And yes,…

Munti with tomato broth

I was inspired to make these last summer from a couple different things. Lamb munti, a Turkish dumpling, I learned how to make these from reading Prune by Gabrielle Hamilton. For the broth, I was inspired by a restaurant in Cerritos, California, called Omar’s Halal Chinese, where they do these hand pulled noodles with a smoky…

(A Semi-traditional) beef noodle soup

So a national dish of my native Taiwan is beef noodle soup. And of course, I’m bastardizing it, because while I am a legal citizen and was born there, I speak less Mandarin than the employees of Panda Express and have less knowledge about Taiwanese traditions and culture than most of the Chinese mainlanders who…