So you think we have a fancy palate?

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...

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

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...

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

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!

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...

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!