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Cooking/Baking

My family is from the south of China that is known for a lighter style of cooking with mellow sauces, focusing more on texture than flavor. Growing up in the US has exposed me to the melting pot of cooking techniques and ethnic styles. Both these influences have largely shaped my palette and merged into an unique approach to cooking. Below are some dishes I have made!

Cooking

Ramen Ramen

Detroit-Style Pizza Pizza Usually not a big fan of pizza, but I really like the process of kneading dough and proofing! I also like how the detroit style pizza has a airy bread base dressed with a carmelized cheeze exterior.

Chicken Katsu Sandwich Sandwich This is my favorite sandwich! A crispy katsu fillet with a pickle slice and brie cheese in between toasted airy Focaccia bread slices!

*Clay Pot Rice

Claypot I like how easy it is to get the variety of textures and flavours in the Hong-kong style clay pot rice!

Korean Style Seafood Pancakes pancake

Salmon on sticky rice Salmon It’s an interesting fusion of a western-style salmon on chewey asian sticky rice.

Pork Katsu Katsu

Yakitori-styled (skewered) chicken Yakitori Yakitori is a Japanese type of skewered chicken over a charcoal fire (I used an oven instead). The really interesting part was the experience of physically partitioning out a whole chicken (shown below- scroll if you want to see the colored pictures). You really get a great understanding of how each part of the chicken is different (even the skin in certain parts has different textures). I like how there is very little waste and you can compose a skewer with a variety of parts to create a well balanced experience!

Hainanese Chicken Rice hainan

Crispy Pork Belly (Siu Yuk) siuyuk

Chinese Pancake Pancake

Popcorn Chicken popcorn

Fried ribs (金沙排骨) ribs

Spring rolls Spring roll

Steamed Sea Bass Sea Bass

Curry on noodles Curry Noodle

3 way to cook lambs 3 lambs

Chicken Ramen Ramen

Oxtail Noodles Oxtail

Steamed Whole Fish Whole Fish

Large Head Shrimps Ribs

Baking

Hong Kong Egg Tarts Eggtarts Rolling and folding the dough to get the traditionally flaky skin was very tedious but worth it!

Taro Sago with Coconut jelly Taro Chewey sago pearls with savory Taro bites and sweet coconut jelly. Easy to make and store to serve either hot or cold!

Mochi Muffin (small) Mochi Small A Berkeley store sells these amazing mochi muffins that are crunchy on the outside and chewy on the inside. I tinkered for a while in an attempt to match the texture of the original. They came out pretty good in all their forms!

Mochi Muffin (big) Mochi Small

Mochi Donut Mochi Small

Buttermilk Pie Buttermilk