If you follow my food Instagram (@yehhungryhere), you'll have noticed that I have started cooking Chinese food for the first time in my life. Since I started regularly cooking, I have always felt intimidated or fearful in cooking the food of my own people or my own culture. I didn't want to screw it up. … Continue reading Cookbook Recipe #9: 滷肉飯 (Taiwanese Braised Pork Rice)
There was at one point where I would eat a package of 8 chicken thighs within two weeks. Chicken became my go-to protein for weeks on end because they were so versatile and kinda hard to screw up. Plus, I was going through a stock/broth making phase and wanted an excuse to have bones. This … Continue reading Cookbook Recipe #8: Skillet Chicken & Rice
This is one of those recipes that will ruin restaurants for you. Steamed mussels is a staple in most French/European restaurants and often runs up the bill anywhere between 15-20$ depending on the place. It's a great appetizer for a group, but often can be adapted to become a pasta main or otherwise. I'm here … Continue reading Cookbook Recipe #7: Mussels
When I first started cooking for myself in graduate school, I could not be bothered to make multiple dishes for a meal. I focused on making one dish meals such as pastas or souping up my instant ramen, and a great deal of Indomie. At some point, I became inspired to start making donburis or … Continue reading Cookbook Recipe #6: Oyakodon
Growing up, my dad would often cook western food. Chicken Ala King, Shepherd's Pie, Meatloaf, Beef Wellington, and sometimes the occasional meat sauce. Unfortunately, I don't recall being terribly inspired or blown away by his meat sauce, but at the end of the day, he did introduce different flavors and later on cooking techniques as … Continue reading Cookbook Recipe #5: Ragù alla Bolognese (Meat Sauce)
When I began regularly cooking for myself, and began experimenting with my cooking, there was one cuisine that I never bothered trying to learn, my own home cuisine. I was intimidated with trying to learn or cook the food I grew up eating. Taiwanese cuisine, being a subset of Chinese cuisine, was always too scary … Continue reading Cookbook Recipe #4: Taiwanese Stir-fried Cabbage
This is one of those meals/recipes that seem extremely hard and taxing. I can't remember the last time I had traditional paella, so I'm not even sure what the source tastes like, but what I love about this recipe is it truly is greater than the sum of its parts. Homemade paealla is simple and … Continue reading Cookbook Recipe #3: Seafood Paella
Mentaiko or Myeongnan-jeot is a salted pollock roe, or a form of salted fish eggs. This ingredient was one that was introduced to me by my mother, and this dish is one of the ones that I always attribute to my mother. I love mentaiko. It's something that I can always add to rice, it's … Continue reading Cookbook Recipe #2: Mentaiko Spaghetti/Pasta
This dish brings back a lot of memories. I grew up in Singapore, spent five years of my early childhood there, living in the sticky, humid, tropical climate of the city-state. Almost all of my memories of living there revolve around the amazing cuisine of Singapore. One in particular is this dish: Hainanese Chicken Rice. … Continue reading Cookbook Recipe #1: Hainanese Chicken Rice
It's funny, but I haven't written on here in a while and yet I still pay for the wonderful domain name. However, with COVID-19 keeping everyone at home, or in my case, at work doing nothing, I've decided to try and write a bit more. One project that I'm hoping will motivate me for a … Continue reading Cookbook Idea
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