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!
Black Sesame Tong Yuen
A recipe for Black Sesame Tong Yuen, a traditional Chinese dessert that is typically enjoyed during the Lunar New Year, symbolizing family reunion and togetherness. These are chewy mochi-like balls filled with a smooth black sesame filling and are best served with a sweet ginger soup.
Savory Turnip Cake
My grandma’s recipe for Chinese turnip cake, called ‘lo bak go’. The steamed turnip cake is filled with umami-packed ingredients 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.