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I am so grateful I learned how to cook Chinese family-style dishes while I was in China. I'm also grateful for the many meals I had while traveling through Asia. I believe my parents did a phenomenal job introducing my brother, sister and I to food from around the world. But there are no substitutes for the flavors — the ingredients — that can be had in their country of origin. It was hard enough to have authentic Sichuan food while living in Beijing or Cantonese food anywhere else outside of Guangdong. Expanding my cooking abilities over the past several years has given me a few fun ways to express my creative side from keeping a blog, writing a cookbook and now popups! My cookbook is a warm souvenir of memories and experiences I had while traveling through China. The recipes are authentic from the mamas, papas, aunties, uncles, and grandparents who shared them with me from their kitchens. So what happens when we take those yummy recipes and apply the seasonings to seasonal and local produce? Well that's what my next and current adventure is set out to discover. This past New Year's Eve, my friend Onita Mihaly an accomplished branding consultant in Oakland and I brought together our family influences and kitchen skills to put on a popup dinner for our friends. We're both of mixed heritage — she's Korean-Hungarian and I'm Filipina-Danish. More importantly, we LOVE food. Here are some photos from the process and night. I'm kicking myself because I don't have many photos* from the NYE dinner, but my excuse is — I was busy being busy! *Thanks to my husband Paul and advising-friend Riyad for snapping a lot of these.
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AuthorI love to cook easy, homestyle recipes for family and friends. In this blog, you'll find stories and recipes I've learned from families in China and other parts of the world. Archives
May 2017
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