Black Sesame Steamed Buns

These sweet sesame buns are a nostalgic delight that appears in bakeries, dim sum restaurants, and street food vendors. There is something hearty and fulfilling about molten sesame paste, oozing out of a fresh-steamed bun. These make great breakfasts, a sweet to wrap up a meal, or a snack on the go. I make these by the batch and stock them in the freezer for cravings such as the above.

Black Sesame Steamed Buns

Makes 12  buns

INGREDIENTS

Black sesame filling

• 110 grams of cane sugar 

• 180 grams, black sesame seeds, toasted

• 100 grams of butter, warmed and melted in the microwave

• A pinch of salt

1 Portion of Steamed Bun Dough

INSTRUCTIONS

1. Make your dough: Refer to this steamed bun dough recipe. I like to make the filling while I wait for the dough to rise. Alternatively, you can prep the filling ahead to save time. 

2. Make the sesame filling: Add the sugar to a powerful blender or food processor. Blitz until the sugar turns to powder. Add the sesame seeds and blitz again until finely processed. Add the melted butter, salt and blend again until evenly combined. The paste should be thick and molten. Cool the filling until it’s firm enough to handle, then scoop it directly onto a steamed bun wrapper. If your paste is too firm, warm it for a few seconds in the microwave.

3. Pleating the Bun: Line your steamers with steamer paper.* Place the wrapper in one hand and scoop a heading tablespoon of filling into the center.  The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Swap hands if you are left-handed.
   - With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 
   - Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.
   - Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling. Place all pleated buns in the steamer.

4. Second Rising*: Transfer your buns to the steamer, leaving 1-2 inches of space between the buns. Cover, and let them sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

5. Steaming the bun: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 12 minutes and let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. Serve immediately, or let cool and refrigerate.

Cooking tips:

1. I like to place pleated buns directly into the steamer. That way, you won’t have to move them after the second rising.

2. You can find steamer liners at Asian shops. To make your own steamer liner — measure and cut a round parchment paper to fit inside your steamer. Cut holes in the parchment paper that are 1½ inches apart to allow steam to rise through.

3. Place the buns over a warm pot of water to speed up the second rising. 10-15 minutes.

Tofu Gado Gado

My husband made this Indonesian Tofu Gado Gado for me in the early stages of our relationship. It’s a great example of our mutual love for food — fresh flavors, filling, light, and exotic without being too fiery. A classic you’ll come back to again and again.

I’ve tweaked some ingredients to maximize the use of dried pantry goods. For the salad — feel free to substitute with bean sprouts, julienned carrots, purple cabbage, radishes, or top with crispy shallots. I’ll say that the warm potatoes with crispy napa cabbage are the highlights for me here.

Halve or double the portions depending on the party size you’re serving.

Tofu Gado Gado

Serves 4 people as a main course, 6 as a side dish

Ingredients

Salad

• 1 tbsp vegetable oil

• 1 pack of fried tofu*

• 500 grams potatoes, cubed into 1-inch pieces

• 4 eggs (omit for vegan)

• 200 grams green beans, ends trimmed and halved lengthways

• 200 grams Napa cabbage, washed and finely shredded

• 1 Persian cucumber or 1/2 cucumber, sliced into thin rounds

• a handful of coriander leaves, picked and roughly chopped

• 4 tbsp roasted peanuts, chopped

Spicy Peanut Dressing

• 50g peanut butter

• 2 1/2 tbsp soy sauce 

• 1/2 tbsp honey

• 1 tbsp fish sauce* (omit for vegan/vegetarian)

• 1 tbsp cane sugar

• 1 garlic clove

• 1-inch piece of ginger

• 2 fresh or dried red chilies (optional)

• Juice of 1 lime

• 75 ml coconut milk

Instructions

1. Using a large pot, bring 1.5 liters of salted water to a boil. Add the potatoes, and eggs and cook for 9 minutes. While the ingredients are cooking, prepare an ice bath. When the timer goes off, transfer the eggs into the ice bath and chill. Continue cooking the potatoes until fork tender.

2. Using a blender or food processor — blend all of the peanut dressing ingredients. Adjust the salt and spices to taste. Add more coconut milk or water for desired consistency. Set aside.

3. When the potatoes from step 1 are almost tender, add the green beans, fried tofu, and boil for 1-2 minutes until tender and bright green. Drain the vegetables, tofu and run under cold water until chilled. Slice the fried tofu into bite-sized pieces.

4. Peel and cut the chilled eggs in half. Assemble the salad by layering potatoes, green beans, tofu, sliced cucumber, and eggs. Serve immediately with peanut sauce, chopped peanuts, and cilantro.

Cooking Tips:

1. Substitute fried tofu with firm tofu (cubed and fried) or with tempeh.

Taiwanese Sesame Noodles (Ma Jiang Mian)

This Taiwanese cold sesame noodle recipe is a classic with a capital C. You can find them anywhere from local wet markets (菜市場) to traditional beef noodle shops and modern restaurants. The base will always be the same — rich, garlic saucy sesame served over chewy noodles and chilled julienned vegetables. I find myself craving this when the weather starts to warm up. Also, when I have an abundance of salad vegetables lying around. 

A studio-worthy meal

Taiwanese Cold Sesame Noodles 

Serves 4-5, recipe adapted from CarolEasyLife

Ingredients 

Sesame sauce

• 4 tbsp Chinese sesame paste*

• 4 tbsp hot water

• 2 tsp soy sauce 

• 4 cloves garlic, finely minced

• 2 tsp black vinegar (sub rice or apple cider vinegar)

• 1.5 tbsp sugar 

Toppings & Noodles 

• 1/2 carrot, peeled

• 1 cucumber

• 3 eggs

• 1 package of bean sprouts

• 1 package egg noodles (or noodle of choice)

Instructions 

Sesame Sauce

1. Using a heat proof jar or container, add the sesame paste and hot water. Stir or shake vigorously to combine. 

2. Add the remaining ingredients and mix thoroughly. Adjust the seasonings if necessary. 

Toppings & Noodles 

1. In a medium bowl, beat the eggs and add a pinch of salt. 

2. Over a medium-sized pan, add oil and fry the eggs into a thin crepe. Let cool and slice into thin shreds.

3. Wash the bean sprouts and boil for 10 seconds. Drain the water and set it aside to cool.

4. Julienne the cucumber and carrot into thin matchsticks.

5. Cook the noodles according to package instructions. Add sesame oil or rinse with cold water to prevent them from sticking.

6. To assemble — arrange the noodles at the bottom and add the toppings and sauce. Serve immediately.

Cooking notes:

• The toppings are super flexible, use any salad vegetable you have. Traditionally, this dish is served with shredded chicken.

• You can prep the sauce and toppings ahead and store in containers before serving

• Chinese sesame paste is made from toasted white sesame seeds, not to be confused with tahini.

• If you don’t have Chinese sesame paste, substitute peanut butter or any nut butter though it will affect the taste.

Lentil Dal with Spinach and Tomato

India is by far one of the most memorable trips I’ve taken and a place I’d love to get back to. So naturally, it earns a section on the blog. India is life turned on its head — the scents, sights, and crowds that leave you a little stunned and possibly revolted. I can still recall traveling through Kerala and the taste of coconut sambar and mustard seeds on my tongue, heaped on fresh dosas I consumed daily. 

One day, India will be a chapter in a cookbook I’m sure. For now, I cook through my favorite inspirational role model — Madhur Jaffrey — the Godmother of Indian cuisine. Her memoir “Under the Mango Trees” is a stunning read I highly recommend.

This Lentil Dal with Spinach and Tomato is a favorite of mine. Vegan, hearty, warming, and perfect with rice or naan. Made often to bring the smell of Indian cooking to my kitchen.

Lentil Dal with Spinach and Tomato

Serves, 2–3. I like to double this recipe and have leftovers over the week. Recipe adapted from Madhur Jaffrey’s Vegetarian India

Ingredients

• 11/2 cup red lentils (masoor dal), rinsed a few times until the water runs clear

• 1/2 tsp ground turmeric

• 11/2 tsp salt

• 3 tbsp olive oil, ghee, or peanut oil

• 1/2 tsp whole brown mustard seeds* see note

• 1/2 tsp whole cumin seeds

• 2 dried red chilies

• 7–8 curry leaves (I used bay leaves)

• 1 large onion (8 oz), peeled and diced

• 2 cloves garlic, peeled and minced

• 11/2 tsp fresh ginger, peeled and grated

• 2 medium-sized (10 oz) tomatoes, peeled and diced

• 5–6 oz spinach, washed and chopped into small pieces 

• 1/4–1/2 tsp red chili powder, to taste (optional)

• Freshly ground black pepper, to taste

Instructions

1. In a medium-sized pot, add the dal with 5 cups of water. Bring to a boil and skim off the bubbly froth as it rises to the top. Careful to not let it boil over! Stir in the turmeric, cover the pot partially with a lid and cook for 20-30 mins until soft. When done, add the salt to taste.

2. While the dal is cooking, heat the oil (or ghee) in a medium nonstick pan over medium-high heat. When hot, add the mustard seeds and fry for a few seconds until they start to pop. Immediately add the cumin seeds and fry for 5–6 seconds. Add the red chilies and fry until they darken in color. Add in the bay leaves(or curry leaves), stir once, and add the onions. Fry for 7–10 minutes until the onions are softened and browned.

3. Add the ginger, garlic and cook for another 2 minutes until golden and fragrant. Add the diced tomatoes and fry for 5–6 minutes until soft, mashing them slightly with the spoon as you cook. Add the spinach with 1/2 cup water. Stir and bring to a simmer until the spinach softens and shrinks in size, around 10 minutes.

4. When the dal has finished cooking, add the spinach mixture and stir well. Add red chili powder, salt to taste with freshly ground pepper. Serve hot with naan or rice and a generous dollop of yogurt. The leftovers keep in the fridge for 2–3 days. If it thickens over time, add a few spoonfuls of water.

Cooking notes:

1. If the mustard seeds pop crazily, cover the frying pan loosely with a lid.

2. The original recipe called for 1/2 ground asafetida, which you fry for a few seconds before the mustard seeds. I have omitted it since it’s not an ingredient I can find easily in western shops.

Yunan Spicy Potato Pancakes

Most days, after long hours of cooking and photographing food — there are few things I look forward to than potatoes with a dash of olive oil, salt and pepper. The comfort of carbs and refreshment for the over-stimulated taste buds.

This potato pancake requires a fair bit of arm work, a trusty grater, and a passion for spicy Chinese food. In this case — cuisine from the mountainous province of Yunnan. All at once, Yunnan is known for its scenic views, mountains and rivers that run throughout the province. Mushrooms, flowers, fresh river fish, rice noodles (Mi Xian) are key to Yunnan cuisine.

My memories of Yunnan cuisine consist of sensational hot pots I had in Beijing — a visual meal filled with mushrooms of every kind, carnation petals, sesame sauce, jasmine flowers marinated in vinegar and rice wine served in bamboo flasks. Then there was my auntie’s Yunnan restaurant in Taipei — I can still recall the array of fresh fish, red chilis and fungi served with every meal. In Vancouver — the closest conversations I have around Yunnan food are with my designer friend Lisa, whose family hails from the rivers and mountains of Yunnan.

These potato pancakes are an adaptation to a local snack served at street markets in Yunnan. The egg in this recipe was added by Lisa’s grandmother for nutritional purposes. The potato starch that seeps from salted potatoes acts as a natural binding agent. It’s a great side dish for dinner and something I look forward to eating for breakfast. The recipe is adapted (and tested four times) by yours truly, with Lisa suggesting to dip it in a sauce made of vinegar, soy sauce and Yunnan chilli flakes.

Lisa and a potato pancake feast

Potato starch separating from potato water.

The only spicy, sweet and sour dipping sauce you need. Recipe here

Yunnan Potato Pancakes

Serves 2 (1 potato makes one pancake)
You will need a box grater or mandolin, two large mixing bowls, and a nonstick frying pan

Ingredients

• 2 medium-large russet potatoes

• 1 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• 1/2 teaspoon chili flakes

• 2 eggs

• Green onions, sliced (optional)

Instructions

1. Grate the potatoes into a large mixing bowl. Add 1 1/2 teaspoons of salt and mix thoroughly. Allow the potatoes to sit for 15 mins (or as long as 30 mins) for the water to separate out from the potatoes. Squeeze as much water as you can out of the potatoes into the bowl and transfer the potatoes to a second bowl. Leave the residue water in the original bowl.

2. Let the residue water sit until the potato starch sets in a layer at the bottom, 1-3 minutes. Discard the water on top, using hands or a spoon, and transfer the potato starch into the grated potatoes. This will help bind the pancake together.

3. Create a well in the potato mixture and crack in the eggs. Gently beat until the whites and yolk are mixed. Add the black pepper, soy sauce, and sesame oil to the egg and mix thoroughly.

4. Heat a medium frying pan until medium-high heat. Using a spatula, transfer a quarter of the potato mixture onto the frying pan and press gently to form a pancake. Turn the heat down to medium-low and fry for 4–5 minutes per side.

5. Serve straight from the pan with sweet & spicy dipping sauce. Garnish with green onions. Bon Appétit!

Cooking Tips

*Turning the heat down once potatoes are in the pan will ensure thorough cooking and a crispy outer layer without burning the pancake.

Bryant Terry’s Amazing Green Rice

I made Bryant Terry’s Amazing Green Rice today and loved the flavour and different ways of cooking rice with pureed vegetables. Food is really for the spirit as well as the body. I have been enjoying the slow-down time and my weekends hunting for organic greens, chopping and cooking away before sitting down to enjoy the few hours of labour.

If you are looking to venture out of your usual way of cooking, Bryant’s new cookbook Vegetable Kingdom features a lot of afro-vegan recipes. Jamaican dishes, Chinese spices. It really opens up a world of cooking with vegetables. I have a list of purees, veggie roasts and dressings I am looking to make. It is a beautiful example of food as a bridge to sharing that personal yet worldly part of ourselves in the kitchen.

I would love to make onigiri this next, perhaps with sushi rice, some preserved cherry blossoms. I used a cast iron pan for this and was rewarded with a crispy bottom. I would also love to experiment with different coloured vegetables, purple rice, yellow rice, orange rice you name it. I threw in soaked cashews I had on hand (you can use coconut cream) with whatever greens and garnishes I found in my fridge.

Bryant Terry’s Amazing Green Rice

Ingredients

Serves 4–6
1 c tightly packed spinach leaves ( sub with any kind of greens)
1 c tightly packed kale leaves, stems removed
1 1/2 c water (sub vegetable stock and omit the stock cube)
1 vegetable stock cube
1/3 c soaked cashews (or sub 2 tbsp of coconut milk)
Sprinkle of sea salt
1 c long grained rice
1 tbsp oil ( I used butter)
1/2 c diced yellow onion
1/2 c diced green peppers
3 cloves garlic, peeled and minced

Instructions

1. In a blender, puree the greens, water, stock cube, soaked cashews, and salt. Blend until frothy and smooth. Set aside.

2. Wash rice in a sieve. Give it a good shake and set aside.

3. In a medium-sized pan (I used my cast iron) heat oil until hot. Add the onion, bell pepper, and sauté until soft. Add minced garlic and cook for another 2 to 3 minutes. Add the rice and stir until the water evaporates and the rice is lightly toasted and aromatic. Pour in the contents from the blender and turn the heat up to high until the whole thing comes to a boil. Reduce heat to low, cover with a lid and simmer for 15 to 20 minutes.

4. Take the pan off the heat and let it sit for 10 minutes or so with the lid on. Fluff the rice with a fork before serving and top with toasted nuts, chopped herbs, fresh ground pepper, or anything to your fancy. I find it really great satisfying paired with an egg, tofu, or served as a main.

Recipe inspired and adapted from Heidi Swanson. Original recipe creator Bryant Terry

How to make Ramen Egg

I realized I cannot post a Totoro soba noodle recipe with ramen egg without providing a ramen egg recipe. So here it is. I do offer a word of caution before making these as they are highly desired and addictive. In fact, I ate so many of them from the first few batches that I was thrown off ramen egg for a while. Also, as appetizing as they are, ramen eggs do not travel well so if you try (like I did) to take them to picnics, you’ll end up with a sad brown mess.

These eggs are incredibly easy to make. As long as you have nailed down the consistency of the 6 minutes and 50 seconds jammy centred egg. Choose eggs that are similar in size, use a pot big enough to accommodate the eggs, and give the water a gentle stir after you pop them in to even the temperature.

Ramen eggs are a brilliant way to add protein to a meal, salad bowl, or eat on its own. I enjoy serving it to friends when they visit and bask in the delight of their oohs and ahhs.

You will need:

6 medium/large size eggs (get the best eggs you can, with orangey centres)
Soy sauce, 1/4 cup
Mirin, 1/4 cup
Water, 1/2 cup
Apple cider vinegar, a dash (optional)

To make:

1. Bring a big pot of water to boil. Adjust it to simmering and gently lower the eggs into hot water with a slotted spoon. Do this in procession as fast as you can. Immediately set a timer for 6:50. Gently stir the eggs. I like to turn the heat up until it comes to a simmer again.

2. Prepare a large bowl of iced water. You will need ice cubes. When the timer goes off, lift the eggs out of the water with a spoon into the iced water. As fast as you can. Leave the eggs in iced water for a few minutes until the temperature has cooled.

3. Peel eggs. Give the eggs a firm tap on the counter and peel away. You’ll have a chewed look to some of the softer ones but they do get better with experience.

4. Mix soy sauce, mirin, water, apple cider vinegar (if you are using any) and soak the eggs in the marinade using a snug bowl. I like to cover the eggs with plastic wrap (or paper towel) to make sure they are fully submerged. Soak the eggs overnight, or 4-5 hours at least.

5. Serve sliced in half, add a sprinkle of sea salt, green onions, sesame seeds, or enjoy on its own.

*You can double the egg marinade. I follow the 1:1:2 ratio for soy sauce, mirin, water. It keeps well and you can use it to marinate more than one batch of eggs.

*Omit the apple cider vinegar if you’re not feeling as adventurous. I have come across many recipes that call for 1/4 cup of sake and will try a version with that. I like this recipe as it’s simple to make with basic ingredients from the kitchen.

How to make Totoro Soba Noodles

I came across this idea on @iamafoodblog’s post and cannot look at these photos without feeling overwhelming happy on the inside. These Totoro’s were eaten with most reluctance and they were a ton of fun to make. If you’re hosting, it’s a great way to entertain your guests by handing them a pair of scissors, a nori sheet, a slab of mozzarella cheese and setting them to work.

I love the simplicity of Japanese recipes made with few but good ingredients. These soba noodles take less than six ingredients to put together but are so satisfying and light. Paired with ramen egg — it’s going to be a repeat meal in my kitchen.

Totoro Soba Noodles

You will need:

Noodles/Totoro Body:
Buckwheat soba noodles
White somen noodles
Sliced mozzarella cheese (for eyes)
Nori sheet

Dashi sauce:
Green onions, sliced
Dashi powder 1 tbsp ( i use Hondashi, found in T&T)
Soy sauce 1 tbsp
Water 1/4 cup
Mirin, 1 tsp
Sesame oil, to taste

1. Prep the Totoro eyes, nose, whiskers.

2. Cook noodles. Follow cooking instructions on the package or here.

Somen: Bring 6 cups of water to boil. Throw in a bundle of noodles, stir and set the timer for 3 minutes. Taste test them for doneness. Drain hot water with a strainer and rinse repeatedly under cold water until the water runs clear. This will prevent your noodles from sticking together.

Buckwheat soba: Same instructions as somen but set the timer for 6 minutes.

3. Combine and stir dashi powder, soy sauce, water and mirin in a bowl. Taste for flavour. The sauce should be very salty.

4. Form Totoro body with buckwheat noodles, using white somen for the abdomen, cheese for eyes and nori to top.

5. To serve: drizzle dashi sauce over noodles. Add a sprinkle of sesame oil, sesame seeds. Garnish with green onions. Serve with a ramen egg if you have one on hand. Enjoy.

If you have a lot of time on your hands, here is an old recipe for Totoro Rice cakes.

Miso Soup with Yu Choy and Dashi Stock

I bought a bag of shiitake mushrooms for vegetarian dumplings the other day and was left with an abundance of dried mushrooms. I have never cooked with shiitake mushrooms till recent and they remind me of street food in Taiwan and a lot of my mother’s cooking.

I remember savouring these explosions of flavour in chicken broths, in the mountains of fried rice noodles grandmother would make when we visit, and in the sticky rice steamed in bamboo leaves during festivals. I also remember being made fun of in elementary school because my classmates told me they looked like tiny slugs. Not to be deceived by looks — these mushrooms are essential to Asian cuisine and can be found in hot pots, stir fry and everything savoury. Something I proudly stock in my pantry nowadays.

Here is a recipe for miso soup using a very simple dashi stock. The watermelon radish serves more as a garnish but adds such a beautiful touch.

My apologies in advance for the abstractness of this recipe, I hope you taste as you go and refrain from taking too many photos as I’ve let food burn in the process. I enjoy serving this soup as an attractive appetizer or for evenings when I want something light and warm. For friends or myself.

Serves 4

Ingredients:

Dashi stock
5–6 Dried shiitake mushrooms
Handful of dried kombu (2-3 slices or half a cup if they are sliced)

1. Lightly rinse shiitake mushrooms. Do not wash kombu as the white residue adds flavour. Wipe kombu with a paper towel if you wish.

2. Fill a jar with two cups of water, soak the mushrooms and kombu. Seal and let sit for a few hours or overnight. The stock keeps well so you can make it a few days in advance

Miso Soup
Medium-firm tofu, one package, cut into blocks
Handful of baby yu choy
Miso paste, 3-4 tablespoons
Ginger, 2 slices
Soy sauce, to taste
Watermelon radish, sliced as thin as possible (use a mandolin)
Coriander or arugula, for garnish

Instructions

1. Remove mushrooms from slice into pieces. Discard the stem if you find them tough. Wash baby yu choy and chop into 2-inch pieces. Save some of the flowering tops for garnish. Cut tofu into small squares.

2. Heat the dashi stock and ginger in a pot till it comes to a simmer. Add miso paste and stir to taste. Add tofu to the pot until it boils. Taste the soup, add a few drops of soy sauce if it needs more flavour. Stir yu choy stems in till it comes to a boil again. Add the leafy parts to the soup at the last possible minute.

3. Garnish with sliced radish and coriander. Serve immediately.

Notes: I have found that arugula is a fantastic addition to miso soup. Feel free to substitute baby yu choy with other greens. I have started adding dried anchovies to the soup though the additional taste of fish may not be for everyone.

The Easiest Kombu Dashi Recipe

Here is a recipe for a tasty vegetarian broth made from Kombu (kelp) and shitake mushrooms. Kombu is one of those things that are full of minerals and really good for you. Something my mother always tells me to eat. I would use this in place of vegetable stock, add to chawanmushi (steamed egg curd), or use as a base for miso soup.

When I lived in Northern China, I often saw older ladies and aunties harvesting bundles of green seaweed by the sea. They earned the title “Sea Women” from the locals which I found rather amusing. Those trips to the fish market were quite exotic and I remember seeing starfish, the tiniest river lobsters, and spangled-looking fish. I think of those days with fondness, and laugh at how I tried to cook lobsters in my dorm room. Making these recipes make me recall a lot of the shabu-shabu (Japanese hot pot), light broths and dishes I had growing up in Taipei.

Ingredients
5-6 dried shitake mushrooms, rinsed
A handful of Kelp (wipe clean with a paper towel gently, do not rinse)

Instructions
Add ingredients with 2-3 cups of water in jar or container. Leave to soak for a few hours. I keep mine in the fridge overnight. Discard the kombu but you can slice and add the shitake mushrooms into the soup.

*Add bonito flakes for a richer, non-vegetarian broth. I made the mistake of washing my kombu for the first time and realized the white residue on top is what brings the umami flavour to the soup. You can wipe the kombu gently with a paper towel instead of rinsing it.

Roasted Korean Pears With Ginger Recipe

One of my new year goals for 2019 is to write more — and what better subject to write about than food? Asian culture is a culture that revolves heavily around food. The making, the eating, the sharing. Oftentimes revolved around gossip, singing, or maybe a game of mahjong for the uncles and aunties. It is something I am really excited to share.

These pears were grown by Papa Hsin in his yard in Canada. As Asian parents go, I didn’t grow up knowing my dad as he spent a lot of time working. As a child, sometimes the only interaction we will have is when he signed my report cards every week (a moment where I will tremble slightly, even though I have always been a top student). But food — will forever be a way Asian parents show love. A catch-up session with Papa Hsin will always start with him pulling out fruit, steamed buns or something he made from his bag and handing it over with a smile. I think it is his peace offering for all the smiles he didn't give me when he signed my report cards.

Similar to me, my dad grew up in many places. One of my favorite subjects to ask him about is the time when he lived in Saudi Arabia and worked as a martial arts trainer for the police force. The stories of endless deserts, lizard hunting with bearded men, drinking camel milk and getting lost in sandstorms. Terrorism, female rights. They were the stories that teleported me to faraway places and planted in me a seed for travel and social justice. In fact — one of my career goals as a high school student was to become a journalist and cover stories of war and in the Middle East. Of course, that didn’t end up happening and today, both of us settled in Canada where I work as a photographer and him as a retired officer. I like to think that we are both finding our peace and place here. Him in his garden, hosting dinners with Chinese neighbors and me in the kitchen, behind the camera, or off backpacking to another exciting location.

Food to me will always be magic. It is the art of creating something from simple and good ingredients. Food is a vehicle for stories, culture, and tradition. A delicious reminder that we are cared for and thought of.

So here to the new year, I hope it will be one filled with stories and meals shared over tables with conversations that are long and good.

Roasted Korean pear with ginger

Ingredients:

• 4 Korean pears. Sliced in half with the seeds removed

• 1 tbsp fresh ground ginger*

• A dash of ground cinnamon

• A squeeze of lemon juice

• 1 tbs brown sugar (opt out if you aiming for less sugar)

Directions: 

1. Preheat the oven to 400 F. 

2. Place pears on a baking tray with cut sides up. Sprinkle ground ginger, cinnamon powder, lemon juice on pears. Top with brown sugar.

3. Bake for 20 minutes or until tender. 

4. Let the pears cool before serving, preferably with vanilla ice cream. Preferably with a friend. Enjoy.

*I like to use organic ginger since I find it more pungent. I've also found ginger jam to be a good substitute.

A photo of me and Papa in his yard. Shot on film in 2017.

Happy New Year!