1 Month!

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!

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

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

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

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?

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! = )