Recipes.
Recipes is a collection of my personal favorites I continuously turn to in my home kitchen. The recipes in this section are a true melting pot — some are my favorite traditional Cantonese family recipes, others are inspired by ingredients, flavors, cookbooks, and cultures that have peaked my interest in my every day as well as from travel. Being in the kitchen for me — whether cooking, baking, or experimenting with ferments — has always been my happy place and inspires a flow state. Sharing recipes and memorable food experiences tells the story of me, through my Cantonese-American roots, and I hope that these recipe may inspire you to get into the kitchen as well!
Linguine with Clams
Linguine with clams highlights the freshness of Manila clams from my local seafood market. The combination of these mild yet briny clams with fresh garlic, sweet tomatoes, juicy lemon, and a touch of butter, makes for a deliciously balanced meal fit to satiate your seafood cravings.
Savory Turnip Cake
My grandma’s recipe for Chinese turnip cake, called ‘lo bak go’. The steamed turnip cake is filled with umami-packed ingredient like shiitake mushrooms, Chinese sausage, and oyster sauce. It’s topped with sliced scallions and toasted sesame seeds, then seared to golden brown perfection.
Brown Sugar Rice Cake
My grandma’s recipe for Chinese brown sugar rice cake, called ‘nin go’. The 3-ingredient steamed rice cake is topped with red jujube plums and toasted sesame seeds. It’s seared to golden brown perfection, resulting in a sweet yet salty dessert that’s crisp yet chewy, like mochi.