We met Executive Chef James Bradley and his stunning tempe dish at Po’shines Cafe in Portland, Oregon, United States. He shared, “Look at how Asians eat beef. They eat a little bit with a little bit this and that. They don’t eat a whole steak or burgers everyday. We need to change.”
The dish served was tempeh marinated in a combination of South American spices and Asian umami, grilled and served with grilled mango, avocado salad, and rice crispies.
One of the most inspiring people in my food world: Jessica Gavin – a mom, a full-time food professional (product development), a professional food blogger, and a wonderful friend. We were linked through IFT’s Food Communicators workshop with other great food communicators.
At Bouchon, it was actually my first time to try Croque Madame – I missed it when I went to Paris. And it was brilliant. The egg on top was very slowly cooked on pan, it was a jiggly gel with only solid at the bottom. The brioche bread was so rich and had the crunchy texture. The ham/jambon rose was kicking with its salty and super savory meaty flavor. The bernaise sauce were thick enough to stick to the sandwich but thin enough to pool in my mouth. The french fries on the side were also on point – French standard.
Altogether it was a wonderful experience – wonderful friend over wonderful food. Not to mention it was Jessica’s treat 😂.
It’s world environment day, I would like to share one of my efforts to live an environment-friendly life as possible: my green green diary. I reuse my music and course papers which used 1-side only. I cut and hole them sneakily using my department’s stationary and bind them in my beautiful green leather cover I bought in East London market. Hence I don’t need to buy books for diary, and I can just bind the papers later to keep my writings. Happy world environment day!
Just a casual lunch among studying for PhD comprehensive exam. This fresh, made-to-portion, warm cashew chicken running down my rice really boosted my mood.
Garlic, green onions, soy sauce, oyster sauce, chicken, vinegar, brown sugar, Sichuan peppercorn, dried chili, sesame oil, sesame seed, salt, black pepper.
One of the sexiest and most artistic things to do in cooking.
Again, melting pork ribs cooked for 37 hours, smashed with Indonesian fresh ground chili paste (sambal ulek). My pork shoulder roast has been beaten.
One of my family’s winning dishes honed. Nothing so fancy – ginger, garlic, soy sauce, oyster sauce, pork ribs. Cooked for 37 hours sous vide then seared under broiler. The meat melted in my mouth, the sauce infused the rice, the ginger transformed into a sweet kick, the pork fat and gelatin mixed with the sauce.