for the love of food

Thailand and more self discovery!

2011-05-26T01:33:00.002-04:00

So I just got back from a six day trip to Bangkok and Phuket. It was definitely a much needed vacation after my Taiwan trip, which I have yet to post about also. Work has become more demanding and aggravating, to the point where I am actually going to sign up for Thai Boxing lessons to vent out my stress and get some exercise into my life.

I must say that this trip was definitely different than my others. I was a bit afraid traveling alone this time. At the same time I've learned some things about myself and about traveling alone.

I like to travel alone, because
#1, You get to meet people from all walks of life.
#2, Traveling alone also puts you into a position where you would do things that you never thought you would do especially in a foreign country.

Not that I did anything crazy or bad. But like riding on an elephant. I never really liked having close contact with animals, this time was no different. Heck! I was in Thailand and how many times am I going to be in Thailand? Once probably! (although I do have my mind set on backpacking Asia for three months, after my contract is over, but you never know whats going to happen.) Anyways, so getting back to having close contact with animals, you never know what the animal would do next. What if it gets wild and crazy on you! But for some reason, I wanted to ride on it and did it, although I was a bit scared. Especially when the guide got off to take some pictures of me alone with the Elephant. The other thing that I am afraid of is any form of a small boat/raft/canoe/kayak. Because I've flipped in a canoe before and it was just not a good experience. I went on this excursion where we get on kayaks to go to these caves on the Hong and Phang Nga Islands. I'm glad I did it. Because it's always cool to see God's creation in a different view/light! It's amazing actually!

Riding on the Elephant, while the guide was off taking pictures. I was pretty scared!

Part of God's creation! Isn't it beautiful?!

Going towards one of the caves.

Part of the culture is to light katongs.

The tour had us make our own.

#3, Being on your own schedule and doing anything you want on your own. Eating whenever and whatever you want. Just go with the flow.
#4, Learning the culture over there. You pay more attention to your surroundings when you are alone. I noticed a lot of things. Like...
*these Thai girls would be with these foreign men. I think there is some kind of service, which I hate to say. But the service is like renting the girl for a week or whatever time they are there. The girl takes them around and I guess other services are provided also. On one of my excursions though, I saw two couples/pairs like that. I guess the good thing is that some of these men actually treat the girls pretty nice. They talk like they're a couple with such care and gentleness, but when you listen to the conversation. It's very surfacey... if you know what I mean. It's like a getting to know you session almost. It's bizarre. But at least these girls are being treated right, at least the two pairs that I saw and had some sort of interaction with. It's a bit sad though to see this service being offered.
*the street vendors. They're everywhere in Bangkok. It's just like they plop themselves onto a corner with their cart and call it the night to do business there. I wonder how it's settled, where they do business. It's not like in NYC where they have permits and stuff to be street vendors. How do they claim their land?

Khao San Road, Grilled Chicken. It was not as tasty as a recipe that I made for Ash and Abe. I was really looking forward to this too!

I had this like 4-5 days in a row! One of the many stalls on the streets of Thailand.

The floating market. Even these boats set up shop at random places and rowing through the river. SO COOL! This is definitely one of the best experiences of my trip to Thailand along with the John Gray Sea Canoe excursion.

My LUNCH!

Rice with chicken, dried shrimp, either pork or chicken blood, cilantro and all the fixings! It was pretty good, texture wise and flavor wise. For less than a dollar US too!

Old lady making some dumplings! Isn't is freaken cool?! They do it on row boats!

Now the bad things about traveling alone.
#1, You can't eat as much as you would like. When traveling with an extra person or group, there is just so much more variety and excitement! Though it still didn't stop me from ordering two or three things at once.
#2, In the back of your mind you are always scared to be paired off with " the weirdo", who happens to be traveling alone too, on your excursions. Which happened to me this time! DARN IT EVELYN! WHERE were you when I actually need you to be around?! Maybe he thought I was a weirdo too. Seriously though, I know I just said I like meeting people from all walks of life. But I spotted this guy already once we got on the boat. He was wearing long pants, a button down shirt, shoes, carried a hat, and a bag with an umbrella, coke bottle and some other stuff. When we were going out to the islands and kayaking into the caves. Maybe a better attire fit for getting wet would've been better. He was also walking around aimlessly and staring at people. The guy actually reminded me of Ralph from Three's Company. Very awkward small talks. Very close body contact on the kayak which required us to lie down to get into the caves. AWK-WARRRRRRRRRRRRDDDD!

A video from the excursion. When we have to lie down to go through.

#3, For some reason, I really had an issue with directions in Bangkok. The public transportation system was great. Traveling on foot though, was a bit crazy for me. Either I lost my sense of direction or Bangkok is just confusing! It took me forever on my first day to find my darn hotel! Then I couldn't find a restaurant that some people recommended! I was just really frustrated.
#4, Living in style. I didn't stay at a fancy place in Bangkok, and I usually don't stay at fancy places when I travel alone. But for Phuket, I upgraded my stay into a resort/spa. It was a lot nicer than hostels and the other hotels I've stayed at. I am a bit afraid now that I stayed at a fancier hotel. You know that saying... "Once you go black, you never go back"? I feel like this is just like that. Once you go fancy, you can't go back to less comfortable places. YIKES! Let's hope that this isn't going to happen to me.

Now for the food! I didn't find any thai satays that we usually find, in thai restaurants back home. Maybe I'm crazy, but even in culinary school, I believe I was taught that satays came from Thailand, Malaysia and Singapore. The peanut sauce kind, just that each variation had their own spices and herbs. I had curries, lots of seafood in Phuket, lots of organs and intestines in various soup noodles(something locals really ate a lot), fried meats on the streets, tried finding grilled meats on stick and papaya salads. I had a lot of fresh local fruits, cheap too! When they are exotic and expensive in America!

One of my last nights in Bangkok. Yes I ordered 3 things for myself!

A very local noodle dish. Pig's blood, tofu, intestines, liver, lungs and noodles.

Khao Sao, Curry Chicken noodles.

Baked Fish wrapped with Banana Leaf. I love the flavors of lemongrass and Kaffir Lime Leaves.

Clams with Thai Chili Sauce

Grilled King Prawns. Very fresh!

Seven Months and 20 days later...

2011-03-21T07:01:00.001-04:00

That's how long I've worked. My first long term full time job! I've survived probation, I'm past the 6 month mark. I am actually proud to say that I've made it this far. Given that at times I want to drink myself to death after work (don't worry I am not an alcoholic). I do understand why people in the hospitality/cooking industry do drugs or drink a lot! It's a pretty stressful and demanding job.

I've SURVIVED! Through the 7 months, I've seen people come and go. Some are still going. I must say that it's pretty sad to see some of these guys go. Especially when they're really good workers and are reliable. Yet there were newbies that didn't make it. They've had experience before, but just couldn't get use to the Club's mentality, rhythm and pace. I know that I shouldn't compare myself to them. But it makes me pretty darn proud that I got through it and am sticking around. Even if I have to have a drink or two after work!

My pace has picked up. I am no longer that scared to be on the line by myself. I've managed to knock out nine tickets at once by myself. I pretty much can work any station except for Chinese. If only I knew how to toss that darn Wok, then I would be good.

I've learned a lot in the past seven months. A lot about people, a lot about the kitchen and a lot about myself. I'm still learning and that's good. Life is always about learning.

One thing I have yet to learn is... Why are people never satisfied? No matter how much you offer. There is always someone who is complaining?! Please enlighten me!

I am going to end this post with pics of most of my team at work! These are people that I can rely on and have relied on in the past seven months. Without them, I wouldn't have survived! There wouldn't be a club for people to go to without them either! Cheers!

Day 2-5 of Vietnam

2011-03-15T00:21:00.001-04:00

So here is a quick recap of Vietnam. I know I am lame.

Official Day 2, we started out early with breakfast from the hotel. It was pretty decent. Fried Spring Rolls in the morning! YEAH! Then we headed off on a tour to the Cu Chi Tunnels. How people fit into them and crawled through them or squat walked through them... I have no clue. I went in, attempted a few steps and found myself backing out. It definitely was made for real Asians and not us big Americans, as the world knows us as.

We tried shooting a few rounds while on this tour. Pretty fun, but I was scared my ear drums were blown away!

Can you say Psycho?!

When we were heading back, I was afraid for our lives. Vietnamese drivers are crazy. They go onto which ever lanes they choose to, even if the lane is meant for cars coming your direction! = 1 I don't know about my fellow travelers, but I was hoping to make it out of Vietnam alive so I can continue on my traveling/food adventures else where in the future.

After returning back to Ho Chi Minh city safely we ran in the rain to our next good eats.

We went to Madame Ngoc's Com Nieu Saigon, for dinner. This is also where Bourdain went!


Blood Cockles with Tamarind Sauce


Morning Glory with garlic


Caramelized Catfish.

This is what they're known for. They crack the rice pot that they use to make this rice, which also gives it the crust. They then toss it between two people in the room and serve it with the sesame, scallion, oil topping. It was delish!

And because all my trips are about eating, I have to try everything that I possibly can. We went back to the market at night and I got some grilled meats and fresh fruits! What?! Don't you guys eat more after dinner?!

Day 3: Mekong Delta
What we saw...

Vermin alcoholic beverages that is suppose to make your man "love you long time". Ehhh no thanks!
Fresh coconut candy. That's really like coconut taffy.
Little kids singing Vietnamese Opera.
Little boats taking us from point A to point B on the Mekong. Thank God I didn't fall into the water!
Bees. We got to touch the hive and also have some tea made from fresh honey.
Old lady who suckered me into buying one of her pomelos! I'm a sucker for the elderly and little kids. If they ask me to do anything, I would probably do it 90% of the time.

I was scared, I hate small boats. I've had a bad experience.

Dinner we went to a place where it's a set up like a hawker station, but way fancier in terms of decor and price.


Morning Glory again. aka Tung Choi in Chinese. Coincidentally I am living on a street with the same name. = )

(from top to bottom) Coconut Shrimp, Shrimp and Pork with Glutinous Rice Crepe, Roasted Pork Belly with Vermicelli, Tamarind Crab.

Breakfast at Benh Thah before we leave for Hanoi.
I had some Banh Beo- Rice crepe- (more pudding like texture) with Dried shrimp, pork roll, cilantro, scallions, peanuts, fried garlic and nuoc cham sauce.

Day 4: HANOI HERE WE ARE!

The search is still on for the best Banh Mi! Oh man... this would definitely be one of my top ones. Grilled bread over charcoal! Life is good!

Day 5: We went to another one of Bourdain's eats. Bun Cha. IT WAS GOOD and CHEAP! I freaken love SE ASIA!
Vermicelli served with Fried Pork Spring rolls, Charcoal grilled pork patties right out on the street by these ladies. The spread has the greens, nuoc cham, and mint leaves. Sweet, savory, crispy, crunchy, earthy, and the bbq grilled taste all in one dish. LOVE IT! I love the balance of SE Asian cuisine.

Day 5(last day for me, while Eve continues along on her trip): Breakfast Pho, Halong Bay, Grilled meats with new friends...

God's creation always amazes me! BEAUTIFUL!

Once again, I would like to survive this trip please!

There is something about the sun/sky that makes me calm.

Grilled pork, unripe mango and grilled squid. Pop a squat on the street and you're good to go with the locals!

And of course my last banh mi, this was the worst that I've had.

I think Vietnam is definitely a place worth visiting. I would go back to visit after I travel all of SE Asia first. Let me know if you need any information on the places. Also, if you have other recommendations of places to eat and things to see, please let me know!

1 Month!

2010-09-02T12:22:00.000-04:00

Sorry for the minimal blogging. Vietnam updates will be back soon, so stay tuned! I have been trying to settle into my new "flat" (a.k.a. apartment) and running errands to get settled in Hong Kong, such as paper work and all sorts of fun stuff.

For now though, I just wanted to share that I have survived working for a month! I made it to the one month mark! I haven't died from overheating yet. YAY! I'm still adjusting to life in Hong Kong and work at the club. People are really nice, I work with a nice view. I have to pick up my pace in the kitchen though. We do everything from a la carte to buffet. The menu is huge! The people at work has made it easier to adjust and get into the groove of things. I have a long way to go though. But I am willing and able... and as long as I am willing and able to work and learn, life is going to be good.

I have also gotten my HKID, which was one of the errands that took about 3-4 weeks altogether.

This is the view I get from work...

Isn't it beautiful?

Since I'm still kind of busy settling in and getting my new home ready to live in, I haven't really had the chance to explore HK the way I would want to yet. I did however do a little exploring this past week, when I had a day off. So I will post about that soon.

For now, I just wanted to put a stamp on my one month mark of work! = ) YAY!

When I take the bus back home from work and see the HK Skyline, I am still amazed that I am actually living and working in Hong Kong! Life is good! God is even better!

Vietnam- Day 1 continued!

2010-07-16T14:33:00.000-04:00

Eve finally arrived on the 14th at night. I just want to say that there is a reason I don't fly AA. From my own experience and all of hers! hahahahaha. Has anyone else ever encountered problems with them? Cathay Pacific that is under the same alliance is WONDERFUL though!

After she got in and washed up, we took a trip out to the Ben Thanh Night Market, to grab some grub and check out what there is to buy.

Yes! She's finally here!

Fresh Coconut Juice

Cha Gio, Fried Spring Rolls! This was only $2

Beef Vermicelli

Grilled Shrimp with Salt and Pepper

mmm... I'm a happy camper!

And some mangosteens that didn't need to travel far far away!

MMMMM so sweet!

Day 1 of Vietnam- Ho Chi Minh

2010-07-14T08:07:00.000-04:00

Here are pics from last night when I first arrived... Traffic was ridiculous, so far the cab driver helped me cross the street after he dropped me off. Today an old grandma held me and crossed the street with me. I like to think that I was helping her cross the street by holding onto her! hahahahahahaha. It was actually kind of cute how she realized that I was taking forever and probably needed help. I also managed to find some banh mi from the streets and sugar cane juice while wandering around the neighborhood last night! = )

The cost of the banh mi and the sugar cane juice together was only $1.04. I think I can have that once a day every day for the rest of my life at that price, if I lived here!

So... Evelyn is still not here yet. I met up with Hien, an acquaintance that is from Vietnam, that is nice enough to take me to where all the locals go. This morning she took me to have some rice crepe with ground pork.

Sorry that the picture is so hazy, its from the condensation of my lens being so cold from the hotel and going out to the heat!

Banh Cuon, served at a store located on Ca Thang and Nguyen Thi Minh Khai

After that we separated and I went to the War Remnant Museum. I just have to say, I can understand why people hold a grudge against Americans sometimes. Although I don't think the continuation of violence is necessary, but I understand why people hate us so much. You would think that US soldiers torturing the people they hold captive would end, but most recently we have seen pictures from US soldiers once again torturing people, while under the Bush administration. This is years after the the Vietnam War too!
I didn't really want to take pictures with any of the displays that they had at the museum. It is not certainly something that I am proud of as an American. But for memory sake and being a tourist I did take pictures of the aircraft and tanks. I just don't think it's right when people take innocent people and torture them, or even if they do hold people that deserve to be held captive, I don't think there is a need to torture them.

For lunch I had some Pho, I had Pho Tai, which means that it's the raw beef and will eventually be cooked by the hot broth. Apparently people in Vietnam usually has pho in the morning and not for lunch or dinner.

I also ordered some beef tripe on the side! YUM!

This is located on Nguyen Thi Dieu and Ba Huyen Thanh Quan.

I also went to the Reunification Palace

, Backpacking district and Ben Thanh Market. I'll save some stuff to do for when Eve gets here... that is, if she ever gets here. = 1

After walking around the Ben Thanh Market I went to search for more food! I also searched for some tailors to get some suits made, don't know if that is going to happen or not though... but I did find some food.

I found this place in the alleyway behind Ben Thanh Market... This was the grilled meat and crab spring roll over vermicelli.

some summer rolls (at least thats what NYC Vietnamese restaurants call them) from Ben Thanh

Banh Mi again... but from a store this time. I think I enjoyed the one from the street stand more.

Two things that I realized in Asia from this trip and the last one in Singapore.

1. They like to put food in plastic bags instead of sturdy containers. (take a look at the summer rolls/sauce in the bags)

2. Food in America is a lot bigger. Even Asian food in America! It's not just McD that supersizes the food for Americans. Asian restaurants do the same as well. When you look at the summer rolls, pho and sandwiches they are not as big as the ones that we usually have back in NYC. No wonder they still manage to be skinny here in Asia. = 1

The Hot & Humid Hong Kong

2010-07-13T08:01:00.001-04:00

So I have been in HK for a few days now. Almost a week. I have been busy looking for flats (in the US they call it apartments). I have finally put a deposit down for one. In terms of size compared to NY, I didn't think an apartment can get any smaller! They can be smaller than NYC Chinatown apartments.

And for now I have traveled to Vietnam, home of one of my most favorite cuisines! I am waiting for my friend Eve to come along. So we can go cross the crazy streets together. I am tempted to just go out and grab some grub without her, I have to find a place that does not require me to cross the street though. It is quite scary. The cab driver had to cross the street with me! Pretty pathetic eh?!

Hopefully my appetite will be better since I am vacationing. Since I have been in Hong Kong my appetite has not been the same. I am obviously not on a mission to eat everything in the world of Hong Kong anymore since I will be there for two years! It's been really hot and humid, which is typical in Hong Kong. Maybe that is the cause of the lost of appetite.

I have however tried some new things and they are pretty good. Just because I don't have as big of an appetite does not mean that I will fail myself of some good eats!

fish skin with scallions and ginger

black bean and pepper goose intestines!

curry beef stew, this is from a place called Hong Kong Dai Pai Dong,

supposedly owned by some famous people.

my favorite, hui lau san, first time for the next two years!

Hong Kong people eat Cheow Chow food a lot. They call it Da Lang. This is their country style goose, breast meat sliced up! It's yummy but not worth the price for a few slices, depending on the restaurant.

fish cooked at the table with a milky vegetable broth

clams with black bean sauce

ginger and scallion crab

"fon sa woo" this place is known for this dish.

Basically it's fried chunks of taro cooked with granulated sugar that has been melted, you keep tossing and turning it until it because a granulated texture again and is adhesive to the taro.

I am ready for some good eats in Vietnam! Until next time...

The Next Step

2010-06-30T01:21:00.000-04:00

I know I haven't blogged in a while. My next step on my journey towards food has finally come. I'm moving to Hong Kong! In a few weeks I would be working in a kitchen in Hong Kong! Who would have ever thought of this possibility?! I'm pretty excited. I'll be surrounded with good food, fobby people (which I love). I'll be in ASIA! Which means it is cheaper for me to fly elsewhere in Asia! YAY!

Here are the questions that people have been asking me. I feel like I should just wear a shirt with the following information on it.

*Where are you working at? A private club in Hong Kong. (I can't really state the name here, I don't really know if I am allowed to, per the contract that I signed). But if you ask me personally or leave a comment to ask me, I will email you back the name.

*What are you going to be doing? I will be an entry level Sous Chef at the club. Pretty excited for the position, pretty nervous and scared for the opportunity also. But with every new opportunity you will always be afraid, how else will you learn and grow?!

*How long are you going to be there for? For now I am there for two years, we will see what other opportunities God will open up after that.

*Where are you living? I have no clue as of right now. I am not physically there to look for a place yet. So I don't know. Will find a place when I get there. Hopefully on HK Island, so I don't have to commute like a dog everyday!

*What does your mom/family think? Mom hasn't really said much. My brothers are all for it!

*What will you miss most in NY? (This was a new one and a good one) I will miss all my babies, new and old. The ethnic food that I won't get in HK- like real Mexican, Puerto Rican food, Dominican Food, NYC pizza, BBQ, falafel, hot dogs, buffalo wings. And NYC Christmas, it's especially crazy in NY during this time. For some reason I love it. I love the smell, the people, the decorations and the music of NYC Christmas! I guess I will miss my mom too.

That's it for now. Leave a comment if you have more questions! Or places to recommend to eat or see.

Please feel free to come visit me, stay with me if I have room! <---- only if I know you personally and on a friendly term!

If not, I guess I can still hang out with you to be your food buddy.

So you think we have a fancy palate?

2010-03-31T01:04:00.000-04:00

After attending culinary school, and not just any culinary school, but the Culinary Institute of America. Many people think that us students and graduates believe that we are on this pedestal, where we only allow dishes that contain ingredients like truffle or saffron (these ingredients are exquisite and wonderful, but television definitely hyped it up too) into our mouths. Friends would always worry if the food they make is good enough or fancy enough? If a restaurant those picked is up to par from what we have had in the years we were at the C.I.A. True, we appreciate the fancy ingredients when we do have it, and we care about food and we have a love for food, but we can survive without having it in our everyday meals.

What they don’t get is that we care about the simplicity of food too. We would be just as satisfied with a plate of pasta made with seasonal ingredients. From my own personal account, when I went on the Italy Food and Wine Seminar with school this past May. One of the most satisfying meals I’ve ever had was in a town of Sorrento and the people that cooked it were ladies from this farmhouse called Fattoria Terranova, the vegetables also came from this farmhouse. This was our second to last meal in Italy, but yet to most amazing one. We had penne with homemade tomato sauce, eggplant with tomato sauce, fried zucchini and caprese salad. The tomatoes were in season and cooked with cold pressed olive oil from another farmer near the farmhouse. It was AMAZING to say the least. When I put the penne into my mouth, I tasted the sweetness from the tomatoes and the olive oil from the sauce seemed to have covered my whole palate. The fried zucchini has a zing to it because of the tartness from the vinegar, it was so light and refreshing. I can still feel the sensation of that meal on my tongue when I think about it, it was that good.

This meal did not have any fancy ingredients, just a few seasonal produce from their local farm. Although we did have our share of shaved truffles over risotto in one of our meals in Italy, this meal can definitely stand up to it for the satisfaction factor. There is no book that defines culinary students and graduates as people who only appreciate fancy ingredients. We are a bit more refined with the way we cook and we might know more about food from time to time. To make it clear we do not place ourselves on a pedestal that people think that we’re on. A simple pasta with tomato sauce would be devoured by us just like anyone else would, if it was delicious and we are hungry. We are just as satisfied with the simplicity and locality of food.

Some of the produce that they grow on their farm.

The tomatoes for the sauce! It was so good! I can taste and feel that moment in Italy right now.

Home-made mozzerella put into a caprese salad and fresh ricotta! = )

(Oh Italy how my belly misses you right now!)

One of the most wonderful and simplest dishes I've ever had in my life!

The tomatoes went into this dish! = ) *****

The fried zucchini with a light vinaigrette and some eggplant with tomato sauce.

:::Life is good! Life is real good!:::

Still waiting...

2010-03-24T01:00:00.004-04:00

It's been more than a month since graduation. I am still waiting to hear from NYU. I also have a prospective job in HK! = ) EXCITING! My friend and I have been throwing around the idea of backpacking Southeast Asia this Summer for a month. I am REALLY EXCITED ABOUT THAT, if it really does happen (hence the all caps). I love the cuisine of Southeast Asia. I think it will definitely be a good experience to be connected with the culture through this adventure.

I have been randomly cooking for friends and family. So for now I leave you with a recipe that is Southeast Asia-ish.

"Asian Cioppino", as I called it. Red Seafood Curry Stew- served 5 girls with lots of leftover.

1 T vegetable oil
3 stalks of lemongrass, pounded and chopped
1/2 inch ginger, peeled and minced
2 shallots, peeled and minced
2 bunches of beech mushrooms (or vegetable of choice)
1 small can of red curry paste
Juice of 3 coconuts and 1/4 can of coconut milk or 1 can coconut milk
2 bags of mussels, peeled
12 shrimp, peeled and deveined
6 big scallops, muscle peeled and seared on both sides till nice golden color.
2-3 each thai preserved sausage, sliced on bias
Fish Sauce, to taste
Chicken/Seafood stock optional
Scallions and lime for garnish

1) Heat oil in a big pot, add lemongrass stir till fragrant. Add ginger and shallots and stir till fragrant.
2) Add in curry paste stir till oil extracts, add coconut milk/juice. Let it come to a simmer then add mushrooms.
3) Layer in the shrimp, mussels and sausage. Add enough liquid such as seafood stock/chicken stock or water to cover most of the seafood. Add fish sauce to taste. Cover with lid for 5- 10 mins.
4) As mussels open take them out into a serving bowl, so they won't over cook. Place seared scallop in liquid and continue to cook for a few more minutes till all the seafood is cooked through. I didn't put the scallops in for that long, just for a little flavor from the liquid. Shut off the fire, and scoop the rest of the cioppino into the bowl, placed the seared scallops on top and garnish with chopped scallions or cilantro.
5) Serve with lime on the side to squeeze some juice into each individual portion.
6) Serve with toasted baguette, roti, rice or french fries.

ENJOY!

Day 9 of Post Graduation

2010-02-20T23:59:00.000-05:00

Still waiting to hear from NYU. While I am waiting I have been hanging out with family and friends and looking for jobs and getting cover letters ready.

While hanging out with friends everyone around me seems to be excited about my life. They are brainstorming ideas of businesses that I can do. Somehow I am more of a practical pessimist. Recently I went to the Guggenheim for the first time. Tino Sehgal is being exhibited there. His exhibit is more of an interactive piece of art. Which is quite provocative and mind boggling. I like it when art makes you think. The discussion of being a pessimist or an optimist came up during this exhibit, I admitted that I was a pessimist right away, I tend to like to think things through. In a way I would say that I am more practical than being a pessimist. So the point here is that, while everyone is excited and brainstorming... I am being more practical and analyzing the risk in the future. Maybe I shouldn't be looking into the future too much and analyzing every minuet detail. Either way, I like to wait it out and see the different options, pros and cons with each decision.

For now... I am probably going to start small and provide food for friends and have them pay me a minimal amount. Aside from that I am going to be testing out more recipes and food.

Today I made 楊枝甘露 (yeurng jee gum lo). Basically it is a mango dessert soup with tapioca and diced mango and pomelo. I had it in Toronto a few months back. I was craving it so I decided to attempt with this dessert. It's really refreshing and delicious if the fruit is in season.

Recipe yields about 6.5 quarts

5 ea Mangoes, peeled and diced
66 oz Mango Nectar
24 oz Light Cream
1 can Coconut milk
1 box Rock Candy (sugar)
1.5 Cup Water
1 package of Small Tapioca
1 Pomelo, peeled and flesh separated

*Boil Tapioca in water, strain and cool down with cold water while straining. Put in a bowl or big pot. (Make sure it is not over cooked and clumpy, stirring will help separate tapioca, I also would sprinkle in the tapioca when the water is on a rolling boil, it helps with separating)
*Boil water with Sugar until dissolved and coconut milk. Let cool.
*Peel and take apart the Pomelo. You would want the flesh, no rind or skin, put in container and refrigerate.
*Dice Mangoes into cubes small enough to blend in a blender, reserve one quart for topping. Blend the mango with mango nectar, light cream and cooled coconut milk mixture. Work in batches if you need to. Strain in chinois or a really small mesh strainer (I mean small holes and not small in terms of the size of the strainer), if the mango is grainy or stringy. Add the tapioca and mix with a spoon. Refrigerate mixture.

Serve soup cold with diced mangoes and pomelo.

* I realize that mangoes and pomelo are not in season at the same time, especially when you live in the U.S. The ethical issue of seasonality and locality comes into play. Why make something if it is not in season and you won't get the best of it? But I really wanted to have this dessert again, and will probably not be able to since I live in the U.S. So I had to come to grips with using mangoes that were not at it's peak.

Next time I might just try using mango nectar instead or if I can find some inexpensive mango puree. I heard that Trader Joes sells some really good frozen mangoes also. Might opt for that. Otherwise I will have to wait until the next time I am either in Toronto (Which I am wondering how they got such sweet mangoes in December...) or go to Asia for this dessert. = 1

What would you do? Give in and buy mangoes that are not in season? Use mango puree? Or not eat it at all?

Coming to an end...

2010-02-07T02:25:00.000-05:00

My life at the CIA is coming to an end. Will I ever be back here? Maybe.
My fridges are sold, my car is sold, once again I am packing- 3 years worth of "stuff" into boxes and bags. I have enough food to feed a family of 4 for a month if I was stuck in this room for a month and was not allowed to leave. YIKES! Note to self: where ever I am next, don't buy so much food.

As I come to an end at this leg of the race, it is ending in a great way! The Bocuse D'or USA Competition was held at the CIA this past weekend. James Kent, Sous Chef of Eleven Madison Park, NY won the competition. I was routing for him and his commis. It was quite exciting. We had the top chefs of America at our school. Only at the CIA will this happen. I got to meet David Chang and had him sign my Momofuku cookbook. While everyone was into the top notch chefs like Thomas Keller and Daniel Boulud. I was excited to see Francis Lam, I love his writing and the topics that he writes about. I also probably scared the crap out of him too. = 1

If you are reading this and wondering what my plans are after graduation. My answer is "I don't know". Here are the following answers you might get, but nothing is definite.

* I am waiting to hear back from NYU, for the master's program. Yes, I am considering to continue further with school. I know, surprising!
* I am considering on applying for a job in HK.
* I am looking for jobs at home for the time being, hopefully culinary related somehow.
* If NYU rejects me (fingers cross), I am going to seriously look for jobs in Asia.
* I am hoping to give back to the community, so I might volunteer at the daycare I grew up at, back at home.
* I am planning to ask the housing authority about this abandoned garden in my neighborhood and see if I can do some sustainable farming with it and having kids from the community come participate. Obviously, this will only happen if I am sticking around NYC for a while, 2-5 years that is.

That is it for now.

And of course, I am going to have some good eats when I get back home. First and foremost I am quite excited about going to Momofuku for some Fried Chicken! I can taste the deliciousness already!

one of my very last train rides on the Metro North back down to the city. Creation is beautiful!

January 25th, 2010

2010-01-25T22:22:00.000-05:00

Happy New Year everyone! It's been a while. Literally 16 days left, weekends included. Applied to a few jobs, just submitted my application to the NYU Masters Program for Food and Culture. We will see what happens.

Plans for now are...

1) Hopefully make it into NYU.
2) Find a full time job.
3) If NYU does not accept me, find a job in Asia.
4) If I am in Asia, you guys better visit me! I am ready for some good eats and good people! I love the culture and the change of environment when I am over there. Vietnam? Malaysia? Singapore? Shanghai? Hong Kong?

Crossing my fingers! = )

Anthony Bourdain and Michael Ruhlman!

2009-09-23T00:06:00.000-04:00

I can't help but put a really quick post although I have a final and project due in the next two days. A lot of exciting things have been happening in class and around campus the past few weeks.

Today I got to meet Anthony Bourdain and Michael Ruhlman, although I did go hear Michael Ruhlman speak the last time he was around. They are both very inspiring. I think that one of the many good things about the CIA is when the school has connections with people like Bourdain, Ruhlman, Ferran Adria and etc... They are willing to come and speak to the students and share their insights about their own experience out in the industry.

Here are some pics for now... It totally made my day! Both are very inspiring(oh! I said this already), someone asked what Anthony Bourdain thinks would work as a business and where this business should be? UMMMMM can I just say that I totally had the same idea and even made it into a project my second year here at school! I'll tell you if you would like to invest in my business. HAHAHAHA, we can make it big together! Who is up for it?

The ride that Bourdain and Ruhlman arrived in parked in the Admissions Lot, look familiar?

Them arriving into the EcoLab Theater as I entered.

I brought my dvd collection to get signed, only got one of them signed, but I received other goodies... one undisclosed item.

Maybe if you beg me I'll tell you what it is, I also got the tshirt for having the doors closed on me, but somehow I got in to the theater.... I'll tell you a play by play next time. (I'll probably be on his show too! Maybe for a few secs)

One Year Ago...

2009-09-09T22:49:00.000-04:00

I was in Singapore. I had waited a whole summer before finally deciding to pack up my bags and go for a month before school started. It was pretty crazy, probably one of the most adventurous things that I've ever done in my life. I literally ordered my ticket on a Sunday and left the next day. It was labor day weekend.

Can I just say, I had the time of my life there, even though I was traveling alone and to live on a budget and not wanting to share bathrooms or room (in case I can't trust everyone), I chose to live in a hotel in the red light district of Singapore than to live in a hostel. Looking back, I should've just stayed in a hostel, I would've met more people and could travel around together only to eat more food and have more variety. = ) I am all about having variety when I eat, I want to try everything and eat everything! Luckily I did have a friend and an acquaintance that was there at the time, so I met up with them for a day or two. I had to try everything, especially when I traveled half way around the world to get to this place! I think this was probably one of the best decisions I've ever made, although it was "financially irresponsible" as Chef Lon would put it. It was better to travel and ate well with the money and be happy with it, than investing in the stock market at that time and have all your investments reduced down to practically ZERO and be upset and regretful. I am now happy and living with no regrets with that decision of going away for a month.

Here are pictures to show how happy I was, I look at these pictures now and wish that I was back there again! Well most pics are of food! That is what makes me happy!

This was at Food Republic, it is a food court type of place located in Vivo City. That's the array of food that I tried with Angela Lin and her dad! = )
(On the table, starting from top left corner going clockwise, Popiah- it is a thin crepe like layer wrapped around all sorts of ingredients such as daikon, jicama, cabbage, bean sprouts, tofu, peanuts, chinese sausage and etc, Stir-fried Turnip (carrot)cake, it's these little carrot cakes cut into cubes sauteed with soy sauce, scallions eggs, chinese sausage and something else, Singapore Laksa, this is some ridiculously good curry goodness! it's noodles, with curry broth, fish cake, shrimp and fried tofu, Assorted Fried Goods, can't really remember what I picked, but the rice noodles came with it (sorry), Indian Mee Goreng, noodle dish with shrimp, chicken, meat, spicy sauce and squeeze of lime, Bak Kut Teh, a soup made with meat bones, pork, cinnamon, clove, garlic, fennel seeds and other spices and herbs. It's something the Singaporeans drink all the time adapted from Hokkien or Teochow people.

Outside Vivo City after a delicious meal! Tummy full of yummy food = Happy Angela

At the Lion Mermaid thing in Singapore.

At one of the more historical hawker centers in Singapore, Lau Pat Sat. Hawker centers are where most people eat in Singapore, cheap and good!

Satays... my favorite! I love things on a stick, they have rice cake for you to dip into the sauce too! Peanuty Goodness!

Okay I have to go to bed now. I will update later this week with more pics. Hong Kong entries to come too!

Tomatoes and Beef over rice

2009-08-30T01:05:00.000-04:00

Being in Hyde Park, NY, having good Chinese food or authentic Chinese food is pretty impossible. So sometimes it calls for an opportunity to cook it yourself, if you have all the ingredients that is. Lucky for me, I only live 1.5-2 hours away from home, so I can pick up groceries from Chinatown every time I go home. I have all the typical seasonings to make basic Chinese food.

Growing up I never really enjoyed tomatoes. So automatically, I wasn't too fond of tomatoes and beef over rice. My brothers loved this dish though. This dish is actually pretty homestyle, every Chinese restaurant would make it in their own way. I only started liking this dish from this one restaurant called "Goody's". It was different from any other restaurant and they would also whip an egg into the sauce, like how they make egg drop soup (this style would translate into "wet/smooth egg"). Too bad I stopped going to them after I found a cigarette butt in my noodles while eating there one time. They have since relocated or closed.

This was my attempt to make the dish here at school when I was craving some homey Chinese food. All was apprx to taste, so adjust the seasonings to your own taste. I liked mine a bit more sweet and I like a lot of sauce. Growing up Chinese, the more rice you eat means that the dish/sauce is really tasty, this is actually a compliment to the Chef, when you have multiples of rice to eat with the dish. I love the extra sauce so that every grain or rice would be soaked up.

Here is the recipe.

.25 lb sliced Flank steak
2 ea tomates, washed cored and cut into wedges.

Marinade

1 t sesame oil
1 dash white pepper powder
.5 T sugar
1 T oyster sauce
1 T light soy
1.5 T dark soy
1 T tapioca starch

Those are just apprx. I marinaded the beef.
sauteed the beef, took it out, sauteed some garlic and thinly sliced
ginger, put the tomatoes in and then the beef put the sauce in.

Sauce

1 t sesame oil
2 T light soy
1 T dark soy
1T oyster
5 T ketchup (or to taste)
pinch of white pepper
sugar to taste

That was also apprx. I did it all by taste and added more if I needed
it. Then I mixed a slurry with cornstarch and water and put it in the
wok along with the beef and tomatoes till it bubbled and thickened.

Lots of blogs to be posted!

2009-08-13T23:13:00.000-04:00

Seems like I am forever trying to catch up on blogging. I guess that is going to be happening quite often, given how busy school is. Lots of catching up to do. 6 more months till graduation. Started to look for jobs and seeing what the options are out there. I am not too sure what I exactly want to do. Still exploring. I am taking a "Professional Food Writing" course as an elective at school. I must say that it is the only class that I am loving right now. I actually want to go to class and when Professor Chalmers lets us out early, which she does quite often (even if it is 5-10 mins), I get really sad. She also has a blog online, her newest book is "Food Jobs" www.foodjobsbook.com/blog that's the link to her blog! Check it out. She's really funny and fascinating with tons of experience.

One of the recent class assignment was to write an article, for the Alumni Magazine (40,000 copies get sent out),on one of the following topics: Stars and Stripes (Independence day celebration on campus), Flavor or Bees. I attended the event and took some pictures, wrote two articles one on the event and one on flavor. Hey! I have to take every opportunity to get published! Who knows when someone will read it?! Well needless to say, my article did not get chosen but as a "consolation prize" the editor said she would use some of my pictures (or maybe just one). That's better than nothing. I am pretty happy about it. That's a start of something!

Here are some shots from that day that I actually liked myself. The editor didn't tell me which shots are going in yet.

OH! I'm also taking an online photography course soon! Really excited about that!

Few glimpse of Italy

2009-05-16T12:16:00.000-04:00

It's been a week since I've been in Italy! Been to three cities, Venice, Bologna and Turin. I must say that traveling like this is quite tiring. Being able to see the different cultures from city to city and having the variety of food and how the flavors and techniques change is definitely well worth the sleep deprivation and the constant moving. Highlights so far! I've tasted...
*the best asparagus I've ever had in my life. One because it is in season, two, because it's local from the proprietor's own farm.
* the greatest balsamic vinegar I've ever had ranging from 30 year old- 100 year old! UNBELIEVABLE! The 100 year old balsamic is an opportunity of a lifetime on it's own! It brings a tear in my eye, and I am still amazed and touched through the work that has gone into producing and aging that 100 year old. Plus the generations of and heritage that shares this 100 year old vinegar!
*Fresh parm cheese! SO GOOD!
*Cutatello from the factory itself! Being in the cellar with all the cutatello's hanging, unbelievable!
* Best fresh pasta, lasagna in particular with bolognese sauce (ragu, as the italians call it) in Bologna of course! It was a 3 michelin star restaurant/hotel!

Here are some pics. I have limited access to internet. So I can't waste all my time yet. Waiting for internet that is cheaper or until I get home to NYC.

OH! I've been having Gelato everyday! I was tempted to have it twice yesterday, but the store closed by the time I got back to it! hahahahaha. oh wells!

10 months to go

2009-04-20T01:38:00.000-04:00

I know I don't update this blog much. Let me tell you, it's been quite crazy here. I really shouldn't be blogging but studying or sleeping.

I have two group projects due (Psych and Marketing), Accounting test on Tuesday, Italian quiz on Tuesday, Psych Quiz on Tuesday and a History paper due Thursday along with the group projects! Can they pack it in anymore?! Oh yeah, Accounting Final next Tuesday too.

I really can not wait for Italy which is coming in about 2 or 3 weeks. Less than 10 months to go before I graduate! You're probably wondering why I have to take all these courses in culinary school. I am going for a hospitality management degree as my bachelor's here. That's what they offer.

So I've been thinking about life after graduation, started to look and investigate on the options out there (in the world). I am totally up for Asia, I believe I have mentioned this before. I've looked and a lot of jobs seems like I would need years of experience. Hmmmm... I always wondered how I can get this experience if people don't give others an opportunity to learn and grow. If I ever open up my own business, I will definitely give people the chance to learn and grow within the company/business, instead of requiring 3 or more years of experience right off the bat. I am also looking into a master's degree program that is connected with a Marriot Hotel in China(there is an informative meeting for this program tomorrow)! Get the theme here? I am pretty much in love with Asia and it's cuisine. Maybe it is because I'm Asian. Who knows?! (shrugs) so... "say a little prayer for me"(forever and ever... you stay in my hearrrrtt... music trailing off)

Since I haven't updated this blog. It is going to take me a while to post all the stuff that I've made and tried. So this is just a little glimpse of the past two months.

My friends and co R.A's decided to have an impromptu pot luck. I made the Hainan Chicken Rice with the sauce. It's from Hainan, China, but you really find it in Malaysian or Singaporean restaurants here in the states. I think it's because of the Chinese population in Malaysia and Singapore. Either way, it's delicious! Whatever is delicious is good enough for me! My friends made a mole beef and another one made some kind of peppered vegetables. I know odd combo of food! But when you cross between cultures, this is what you get! I love it!

Recipe will follow next time.

Soy Sauce Chicken with Rice

2009-03-01T02:39:00.000-05:00

One of my beloved childhood favorites closed in January. I could not even make it back from school to have it one last time. I was seriously depressed or had some kind of anxiety going on when I found out till the a few days after the closing of the place. It's this restaurant called Southwind, located on Division St. in NYC. It's just something that gives me that homey feeling. It's sad to see a mom and pop restaurant closing, especially when you grew up with it.

One of my fave dishes from them is their soy sauce chicken over rice. I know you're thinking this is so simple. But I don't eat soy sauce chicken from anywhere else. This place only had it Tuesday, Thursday and on weekends. Almost everytime I went in on those even days, they would know what I would be ordering already. So after finding out that they were closing, I got a friend who got another friend's mom to snag the recipe. Somehow I think they might have left off an ingredient or two when they gave it to our friend's mom. The chicken came out a lighter in color than what they usually have. Next time I am going to try adding dark soy along with it.

Today I followed along with this...

.5 bottle of Kikkoman soy sauce
around .5 bottle of water or enough to cover the chicken.
4 star anise
4 tblspn of sugar, taste then add more if necessary
2 chicken breast, bone in and skin on

Boil the first 4 ingredients together, after it comes to a rolling boil add the chicken breast in skin side down. Reduce fire to a simmer, to slowly poach the chicken. When chicken is done, take it out and then reduce the liquid to make it thicker. Taste as you go after the chicken is basically cooked in the liquid. You might want to add more soy or sugar. After reducing the liquid, I tasted it again. The flavor was definitely there, a bit salty, when reducing the flavors become more concentrated. So I added a bit more sugar. Next time I will definitely replace some of the kikkoman with a darker soy. With everything said, it was still yummy, moist and tasted just like it!

Here are some pics.

Yes... I have been into brussel sprouts lately. I have gotten it 2-4 times within the past month. I'm on R.A duty this weekend, so there are going to be lots of cooking projects. Tomorrow I am showing my boss how to make wontons and I'm going to make some Almond Tea with Sesame Glutinous Rice Balls! = )

By the way, 342 more days till graduation, 70 more days till ITALIA!

CIAO!

Today was a good day!

2009-02-10T23:00:00.000-05:00

An email was sent out to let the students know who got accepted to the Italy and Spain trips. So I am going to Italy in May! May will be a good month! I am very excited! I can picture myself eating gelati everyday more than once a day, and I already have a smile on my face. = ) Oh the pleasures in life! I can't wait to see how people make Balsamic vinegar, maybe I'll buy one that's been aged for years to come home and just dip bread into it... or have a little drip here and there onto my greens.

Anywhos! I have some projects of things that I've made the past few days...

To start off with.

Fishcake salad. The recipe is from a wonderful couple from Church. The hubs is from Burma. This is so yummy if you love FISHCAKE! It's spicy, salty, fishy, oniony and tart all at once. MMMMMMM! It's so light that it's wonderful anytime of the year but AWESOME for the summer.

1 head of lettuce, shredded
1 pack of fishcake, quartered then sliced thinly
1.75 cup of veg oil + 2 T
1 onion, thinly slice, fried and save the oil to keep the onion with
2 tablespoon tamarind concentrate
lemon juice to taste
fish sauce to taste
red pepper flakes (asian) to taste

*when i say to taste, i just adjust it to how tart, spicy and salty i like it.

1. Fry the sliced onions in 1.75 cup oil, till golden brown or amber. take away from heat, it will continue to brown. Scoop up the onions into a separate container and wait till oil is cooled before putting it togther. (this could be prepared in advance).
2. Pan-Fry sliced fish cake in a 2 T oil, till crispy. Drain oil.
3. Shred the head of lettuce.
4. Mix the vinaigrette with the Tamarind concentrate, fresh lemon juice (I squeezed about 2 lemons), 2 dashes of fish sauce to start. Taste and adjust to your liking.
5. Drizzle the vinaigrette onto the lettuce and put about 2-3 tablespoons of fried onion along with a little bit of the oil, top with fried fish cake and sprinkle red pepper flakes. Toss at the table and serve. = )

Continuing on with today... I made soondooboo jigae and pajeon. I got the soondooboo recipe from http://www.maangchi.com/ and made some adjustments to it. So please go to her site, for the recipe. I tasted the broth after the pepper and fish sauce went in... it still lacked something... some flavor... the broth was still very bland and tasted like vegetable water. Going through my brain... maybe it's not "Korean"like but I didn't want to make it and have it not taste good and be disappointed and unsatisfied with my meal and effort, what should I do? What does it need?! UH HA! Umamaeeeeeeee.... (it's really spelled umami) I added a few splashes of soy sauce, some salt and a tiny bit more fish sauce. It was just as I remember only without the earthenware pot. Having that pot does make a difference I feel. My soup was not hot enough, so it was not as enjoyable, even after I microwaved it for 2 mins. I like it served bubbling hot! I like that burning sensation that comes with the stew in a restaurant. The only way I can have it continuously bubbling hot would be eating it in the kitchen while the pot is still going on the stove. Do I really want to risk looking like a barbarian in front of my residents? They would probably think that their R.A (me) just came out of a cave, who can't even be civilized enough to put it in a bowl and eat at a table? So.. civilized? uncivilized? civilized? uncivilized? Alright! Not today at least, maybe if I am desparate in the near future to make this again. Sure! I'll make sure I have pics to show how unlady like I am. Well... I'll put up the pajeon tomorrow or something. I should probably go do something called homework now.

Let the Countdown Begin!

2009-02-06T01:01:00.001-05:00

So I started this blog on February 5th, 2009 to mark the count down to my graduation for the Culinary Institute of America a year from this date, which will be February 5th, 2010, if you haven't figured that one out yet. I've been thinking a lot about what I should do or will do after graduation. With economy this bad it's hard to look for a job even as a chef. You read that restaurants like Le Cirque, Nougatine and all these other places are offering some kind of deal to eat at their restaurant. 21 Club for the first time and the last ones to not require men to wear ties just to draw more business in.

(twirling my thumbs) What to do? What to do? I hope to either be in one of the following categories after graduation: personal chef, working for a magazine (research and development or food writing), behind the scenes of food network, work for Anthony Bourdain on No Reservations, move to Asia and find a job there or work for a catering company. I know this is a random assortment of opportunities and jobs, but I am interested in all. HEY! Who said I can't divide and conquer? Or divide and explore? ; 1 So this blog is going to be for me to practice some food writing... whether it be things that I make/experiment, things that I eat or try or just interesting articles on food and opportunities I will encounter within this next year.

We will see what this year will lead me to as I finish up my bachelors degree here at the Culinary Institute of America. It has taken me more than the average 4 years (let's say 9 years?, better late than never!) to figure out what I want to do and get this Bachelors Degree and even now I still don't exactly have something specific other than dealing with food.

My hopefully soon-to-be adventure (I know people usually say soon-to-be husband or whatever, this is just as importante to me!) would be going to Italy with my school for the Food and Wine Seminar. It is somewhat like a class here, it's very competitive to get in. There is an application process and the committee members review the applications, recommendation, essay, resume and GPA then they decide who is going and who is not! Let's hope that I will be going! I am quite excited!

So until this weekend when I am going to attempt to make some Korean cuisine... this is it for now! Hope you guys will embark on this countdown/journey/culinary adventure with me.... after all if you are my friend (or a random reader), hopefully we must have something in common... A big part of life and this blog is "for the love of food"!