I really love seafood, I’ll eat any I see. Recently, I experimented with three raw and cooked preparations which are relatively simple and delicious. The taste really depends on the freshness of the ingredients used. The sea is a blank canvas that can be delighted with all types of flavor combinations, so the possibilities are many.
I enjoy watching lots of food-related shows, ranging from crazy reality TV (I’ll admit it, despite it’s lack of culinary depth, Cutthroat Kitchen is sometimes fun to watch!) to cooking shows to more serious documentaries…as long as they involve food, I’ll watch it! Through watching these shows, I’m often inspired and amazed by chefs who share their creations that represent who they are. Here are some of my favorite food shows: Continue reading
While we all enjoy the rich, creamy taste of desserts, most of us are concerned with their fatty and sugary ingredients. Can we replace the traditional ingredients of a dessert with more healthy ones while keeping the delicate and delicious taste of the dessert?
Today, I tried two different approaches to make blondies: Continue reading
It’s Sunday again. Strolling on a street filled with stands of savory produce on a sunny Sunday is always a good idea. At the farmers market, I can pick up fresh produce at a bargain price and get tasty and healthy ingredients for cooking. But aside from taste and health considerations, there are more why I love to visit the farmers market. Continue reading
We all have experienced that hungry moment: After long hours of homework, you suddenly crave a snack — something handy, tasty, and ideally, somewhat healthy.
Here are a few tips and suggestions for quick snacks that will boost your energy and satisfy your appetite during stressful times: Continue reading
When I made a cupcake with mango, raspberry, nasturtium, and matcha, I happened to have some extra ingredients. I had an idea.
Using the same ingredients, I made the dessert on the left side of the plate. Suddenly, the ingredients that made up the cupcake became vivid and vibrant.
There are countless ways to combine ingredients. There are endless possibilities to explore creativity, even with the same resources. And many times, a little ingenuity will lead to surprisingly transformative results, just like the juxtaposition on this plate shows.
Wish you a creative 2017!
There is a famous proverb about cooking fish: “Fish, to taste good, must swim three times: in water, in butter, and in wine.”
Today, I defied this tradition by cooking a sablefish fillet without butter or wine. I tried to cook the fish with something new—plain yogurt.
Matcha – powdered green tea – is popular because of its stress-reducing and immune-boosting benefits as well as unique flavor and is central to Chinese and Japanese traditions. It is most often used as a drink ingredient.
How about using matcha to make a dessert? Health benefits aside, matcha’s emerald color will add an interesting personality to any dessert plate. It is the perfect combination of Asian flavors with a traditional dessert.
Today I tried making a well-known dessert, a lava cake, with matcha. Below is the completed dish, served with mango sorbet, caramel sauce, and fresh raspberries.
Have you ever craved the convenience of a delivery meal but was concerned about its freshness?
Today, I tried Munchery, a San Francisco based on-demand food service that delivers professionally prepared meals to homes. It offers customers the option of ordering a ready-to-cook kit which contains pre-measured ingredients along with cooking instructions (Munchery also offers the option of pre-cooked meals). Continue reading