Tuna Onigiri Rice Cakes

Onigiri! This is a recipe for a little snack that accompanied my childhood years in Taiwan. Found in all of the 7–11 convenience stores, these triangle-shaped rice balls were many of my breakfast, lunch, and late-night snacks.

Even though I have never been to Japan, Taiwanese culture is a culture that is greatly influenced by Japan — who ruled over Taiwan in the 1800s. Some of the influence can be found in old Japanese buildings that are now tea houses or galleries, neat lines at the MRT, my grandpa who spoke Japanese, and a millennial generation that is all about Japanese culture.

These onigiris! I remember standing in my school uniform (white collared shirt, pleated skirt, bright orange hat), eagerly choosing my flavor of the day. My favorites — egg, salmon, or chicken teriyaki. Sometimes I would opt out of onigiri’s and go for the traditional Taiwanese rice balls. A heavier version made with sticky rice, fried salty donut, radish pickles, stuffed with pork floss, and sprinkled with peanut sugar. They were heavy enough to fill you for hours and go down your tummy very well with a cup of soy milk.

There is something about rolling and shaping warm rice together in your palms. I don’t know if it is the scent of warm rice or the act of making onigiri’s that make me want to eat them immediately after. These are great as snacks on the go, picnics, a light meal, or give away and impress your friends.

Tuna Onigiri Rice Balls

Ingredients

1 cup uncooked sushi rice
1/2 finely diced mini cucumber
1 can of tuna in salted water
1/4 cup greek yogurt (sub mayo)
1 nori sheet, cut into small rectangles
Saran plastic wrap

Instructions

1. Wash rice in a sieve until water is clear. Add 1 cup of water (or refer to amount on rice packaging) and cook until rice is tender. About 15 mins. Let cool.

2. While rice is cooking, mix a can of tuna (squeeze saltwater out with lid when you open the can), avocado, green onions, and greek yogurt. Mash and add salt and pepper to taste

3. Gently fluff rice with a fork.

4. Place a piece of saran wrap on your hand and measure 1/3 cup of seasoned rice into the wrap. Flatten rice into a flat shape and create an indent in the center. Spoon in tuna filling and gently form rice into a ball using the saran wrap.

5. Using your hands, form the rice ball into a triangle. Slip off the plastic wrap and wrap a piece of nori around the bottom.

*The trick to a good onigiri to use rice that is freshly cooked and slightly warm. I felt very Japanese waking up at 7 am to make these for lunch. They will keep for a while in a sealed box in the fridge.

I made these again and mixed in a few spoonfuls of furikake. No filling. They were delicious and disappeared very fast at the potluck I brought them to.

Sourdough Workshop — Everyone At The Table

“If you want to make bread, let’s make bread.” These are the words that captured our attention for an afternoon in Little Italy on Commercial Drive. I had the joy of photographing a sourdough workshop taught by Julie Ann Marr— founder of Everyone at the Table. Between Italy and Vancouver, Julie travels and hosts cooking workshops with her husband Francesco.

Julies’ kitchen is a place you walk into and instantly want to cook something. Labelled jars of spices, bookshelves laden with cookbooks by favourite authors and ceramics by Janaki Larsen. Jars of dough line her mantlepiece, a method Julie uses to make sure the loaves rise in time for her students.

There is no sound more beautiful than the sound of bread crust crackling under your fingertips. There is nothing better than breaking bread with a table full of strangers that now feel like friends. Warm sourdough was served with white bean soup, French cheese, green olives, potato focaccia and a mouth-watering sourdough chocolate cake topped with whipped cream. The meal was pleasantly interrupted by the buzz of the kitchen timer, where students would hop into the kitchen, carve patterns on their risen loaves and pop them into the oven. We talk about travel in Europe: swimming in the ocean, burrata making retreats, and the lingering question that buzzes louder every second — “Why are we not in Italy?”

Julie carries with her a warmth like a ray of sunlight into a rain-dreary Vancouver. Her eyes gleam when she talks about bread, not unlike the pearls that adorn her ears. Decked in a flour-coated apron, Julie zooms around the kitchen opening and shutting oven doors, monitoring loaves, folding dough. We are taught the process of fermentation. Yeast. Water. Salt. Temperature. The art of naming and caring for your starter. Despite the huge amount of activity coming from the kitchen, Julie commands a quietness in the process of baking. Perhaps found in the resting loaves.

I left her quaint home that afternoon with a warm loaf of bread and a feeling that I had experienced something very wholesome. A feeling I wanted to hold onto for as long as possible. If you are looking for an intimate bread making class that leaves you with more food you can eat and a spirit to go home and bake bread, go to Everyone at the Table.

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.

Flourless Chocolate Brownies With Sea Salt

A few of my proudest accomplishments this year include: landed an in-house photography job, tried out and stayed on a sports team this spring (the last time I played in competitive sports was elementary school), signed a lease on an apartment (cannot wait to move in next month), committing to put down roots in this transitional city of Vancouver, and the creation of these fabulous flourless chocolate brownies. 

On days when I feel doubt about trading my freelance life for a nine to five — I make brownies and take them into the office. It is simply impossible to eat more than 3 pieces of these brownies and having coworkers to share them with is a very ideal situation. These will never fail to hit the spot when you need a decadent treat in hope that you can stop at three pieces. A timeless brownie recipe.

You know you have created an excellent brownie when both of the recipe developers at work ask you for the recipe. I first had these at a ladies night and immediately asked my friend for the recipe. I am pretty sure the original creator is Nicole Spiridakis. Here is my version with reduced sugar, roasted nuts and sprinkled with Maldon sea salt

Ps: I finally ordered a cooking scale off the internet. It really is worth it when you want to use up the many dark Trader Joe chocolate bars sitting in your cupboard and not worry about fitting them into measuring cups. 

Flourless Chocolate Brownies With Sea Salt and Nuts

140g dark chocolate
155g (1/2 cup) unsalted butter
120g brown sugar
3 large eggs, lightly beaten
50g (1/2 cup) cocoa powder, sifted
1/4 tsp salt
11/2 tsp vanilla extract
1/3 cup almond or walnuts, chopped
Maldon sea salt for garnish (optional)

1. Preheat oven to 350 F. Line a baking pan or sheet with parchment paper.

2. In 15-30 second intervals, melt chocolate and butter in the microwave and stir until smooth. Set aside too cool. Add brown sugar, cocoa powder, salt, vanilla, and eggs. In that order. Mix but do not over-mix. Transfer batter to baking pan or sheet with a spatula. Top with walnuts.

3. Bake for 20-30 minutes or until brownie is set and firm in the centre. Time will vary depending on container size. Let sit until cool before cutting into pieces. Top with a sprinkle of flaky sea salt.

These are very delicious eaten cool or slightly warmed. They also keep well in the fridge up to a week. If they last that long.

Chive Blossom Vinegar

I have an appetite for chives. Chives in boiled dumplings, chives in potstickers; chives chopped, stir-fried and hidden into chive pockets; chives wrapped into steamed buns and strung onto sticks with enoki or chicken skewers from vendors on the streets in Asia; chives fried with egg, dried shrimp, thin slivers of pork and rice noodles grandma would make by the mountain-full. I eat chives for the taste just as much as the love of the memories I have of eating them.

There is something incredibly beautiful about chives blossoms, the tiny bursts of purple on long green stems, the pungent smell and tiny seeds that fall from their pods. I also cherish the fact that I get to harvest a handful of these beauties every year from my dad’s yard — so pretty that I put them in vases for a few days before making a recipe out of them. 

I chuckle to think of the traits I bring from Asian culture into photography —choosing to photograph subjects that are at once tasty, photogenic, accessible and meaningful. It’s almost like someone said, “I created these chive blossoms, make good use of them!” An opportunity one must not pass.

So here is a recipe for chive blossom vinegar. A vinegar that will taste slightly like chives and turn the liquid into a deceivingly shade of rosé. Great for pickling daikon or adding flavour to a salad.

Chive Blossom Vinegar

Ingredients

• A handful of chive blossoms (use blooms that bloomed and have yet gone to seed)
• Vinegar (I used rice vinegar for this one)

Instructions

1. Behead chive blossoms, wash thoroughly with water and pat dry with paper towels.

2. Transfer chive blossoms into a clean jar. Mash slightly with a spoon to release flavour. Top the blossoms with a sprig of chive stem if you like, chopped.

3. Fill to the brim with vinegar.

4. Let sit in a cool dark place for two weeks. Strain the liquid and keep in a sterilized jar for up to 6 months.

* Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.

* For a quick pickle, heat the vinegar until it comes to a simmer (do not boil, it will drain the colour from the blossoms), repeat with steps 3 and 4 above. Vinegar will be ready in 3 days.

Art + Soul Creative Co. | Photo shoot and interview with Laura Uy

I have always imagined that stepping into an artist’s workspace is like getting a glimpse into their soul. The studio and home of Laura Uy are instantly bright, spacious and inviting. Green plants, musical instruments, paintings lined against the walls. A minimalist home and wardrobe that would make Marie Kondo followers proud. It’s hard to not feel inspired to create something in a space so beautiful. I could have sat there and happily watch the light change all day. Here is our conversation — shared between two artists and cups of tea.

Tell me about what you do:

L: I’m an artist and illustrator — I like to make happy illustrations! I started my own greeting card line four years ago and I sell cards and art prints. I also work on murals, paintings, and other art projects to keep my mind going. I love having different avenues for my creativity.

What does art mean to you?

L: Art is a way of life. It permeates into everything I do. Even before I was a full-time artist, I was constantly making things. And I’ll always continue to create. It’s a part of me.

Tell me about how the name Art + Soul Creative Co. came to be:

L: With my art, I always had the idea that I wanted to put my soul into everything I do. The art I create comes from a place of passion. I loved the play on words from “Heart and Soul” to “Art and Soul”, and it kinda just stuck.

What are some words that describe your art and what you want to share with the world?

L: (Short silence) I think peace. Especially in my mountain paintings. It’s like a sense of simplicity, like getting away from the world and creating a space to be calm. For me, art is a juxtaposition of so many things — chaos, calmness, sadness and joy. I want people to see the emotion in my art. Also, another word I have been thinking about lately is resilience. Continuing to paint through seasons of creative drought and remaining resilient helps me grow as an artist and as a human.

What has been a challenging aspect of your art career?

L: Admin work. I am definitely an artist first and business person second. I had to do a lot of research to figure things out at the beginning and I’m continually learning. It takes a lot of work to have a viable business and to support myself, but it’s so worth it. I’ve never actually had a business plan (laughs).

How do you navigate self-doubt or low seasons?

L: I always tell people that I am not the most talented artist out there. At the end of the day though, I believe that I have something to offer. I think it’s important to reflect on my work and know that it brings joy to someone out there. That has always been the purpose of my art.

For someone starting out as an illustrator, what would your words of encouragement be?

L: It’s never too late to start. That’s something I’ve always believed in, being a late bloomer. I started Art + Soul when I was 28. I didn’t have any professional art experience and it was a risk I took. I had to get over the fear that I was starting a new career in my late twenties. But once I got my heart set on just creating art —  it was all about taking little steps every single day, to reach my goals and be proud of what I had accomplished!

—

Thank you for inviting me into your space Laura, I really enjoyed our conversation from bookkeeping, taxes, following our passions, and finding fulfillment in art as a career.

Here’s to art that comes from our soul, life, and so much more.

Dog Shaped Cookies for Dog Lovers | A Recipe

I have always been a dog person. Sorry to disappoint my cat loving friends but there is something simply irresistible about dogs. The fluff, the woof, the wag. The joyful leap they make towards you at the end of a long day. That grin when they destroy your beloved possessions and get away with it just because.

For me, the one thing that gets me about travel is the inability to bring your fluffy friends with you. My first dog Lisa the Akita died young (the drama queen in me likes to think it was from heartache) when my family immigrated to Canada. My dachshund who I left behind for college is now retired in Shanghai after many moves, travels, and change of homes. The family discussions, tearful goodbyes, and a little canine who will faithfully wag their tail serving whichever master they end up with.

This post is dedicated to all the dogs I have ever loved and photographed. A dog photo book is the list for projects I want to create and I trust that I am getting close to the process everyday. In the meantime, I will be content making dog shaped cookies.

This is a recipe adapted from Not quite Nigella and Baking Taitai. It is actually a recipe for Weihnachtsplätzchen — German sugar cookies eaten during advent. I love the addition of potato starch which gives the cookie a very biscuit-like texture. Good for convincing yourself you are eating vegetables when having a cookie too many.

These cookies can be time consuming cookie to make. My advice is to invite at least one friend to help with dough rolling, the application of cereal ears and sesame eyes. The end product is meant to be shared with at least four friends.

Dog shaped cookies for dog lovers
*Makes around 20 cookies 

Ingredients

• 1.5 cup flour
• 2 cup potato starch
• 2 teaspoon vanilla extract
• 2/3 cup icing sugar
• 1 cup unsalted butter
• Chocolate cereal for ears (I found a box at Wholefoods in Vancouver)
• Black sesame seeds for eyes
• Baking chocolate chips for noses

Directions

1. Combine butter and sugar (wet ingredients). Beat until fluffy. Add vanilla and beat until combined.
2. Combine potato starch and plain flour (dry ingredients). Mix until combined.
3. Thoroughly mix dry and wet ingredients. If the mixture is too dry, add a few splashes of regular or oat milk. Cover with wrap and rest for half an hour or longer (I pre-make the dough and leave it in the fridge)
4. Line a baking tray with baking paper. Scoop dough into similar-sized balls and flatten them onto the surface of the tray. Add two chocolate cereal ears and a chocolate chip nose. Use a tweezer to add sesame seed eyes (this step requires a lot of patience)
5. Bake at 340F for 15 minutes or until cookie bottoms are golden.

Notes: 

*For cocoa cookies, add a scoop of cocoa powder into the dough and mix until the colors are combined.  Additionally, you can expand from dog cookies to every kind of animal. 

Enjoy

My first dog Akita Lisa + brother | Shot on film in Taiwan, 1992

A Journey Through Southeast Asia

A fisherman on his boat at Ubien Bridge | Yangon, Myanmar

Muddy rivers, mountainous views, smiling people in villages. The longest drives I have ever taken, the constant smell of fish, rice shared over long tables, a familiar culture spoken in an unfamiliar tongue. These are my memories of Southeast Asia.

I spent three weeks traveling across Cambodia, Myanmar and Thailand volunteering as a photographer for In Better Hands — a non-profit organization that helps trafficked children or children in danger of being trafficked in the area. I visited local churches, villages and safe homes located deep in the mountains and rural areas. It was one of the most difficult trips I have taken as an adult and one that I will not forget too soon.

I learned about Cambodia, the corruption related to human trafficking, and the poverty that results in children being sold by their parents. I traveled across Myanmar and learned about the ongoing civil war that has been raging in the country for 70 years. I read about the Rohingya refugees that are still under persecution and visited safe homes that used to be war zones a decade ago. I photographed children in safe homes that were lost without names and family as a result of the war. The hardest part of Thailand was witnessing young women that were just like me, working on the streets working in occupations that pretty much broke my heart. The worst was understanding that the trafficking industry is largely supported by tourists like you and me.

Group photo of a safe home in Tachileik, Myanmar. Each home consists of a pair of house parents and 10–12 children that are brought in from each area.

Girl with Thanaka makeup(Burmese sunscreen). Everyone wore traditional clothing for the photo shoot

During my trip, I experienced a lot of self-doubt. A lot of wondering “How can something like this exist in the world?”. Some days it felt like the injustice was too much to take in and the easier thing to do would be to stay in my room and refuse to acknowledge these terrible truths. Yet as a photographer and someone who was raised half of my life in Asia  — I felt a sense of responsibility to share about what goes on outside the comfort of our daily lives.

Documenting a safe home in Pyin Oo Lwin village, Myanmar. Many of these children lost their homes to due to the civil war that has been going for the last 70 years. Most of these children don’t know their names, age or where they are from.

Despite the harsh conditions — my photo shoots were filled with the brightest of smiles

The things I took away from this trip was that is was okay with not be comfortable, and understanding that it will always be a challenge working on issues that are easier to ignore. I grew in empathy and listening to people that are from cultures different than mine. I grew in compassion   for people that live in places far away and for people that are close to home.

The beautiful Khutodaw Pagoda in Mandalay, Myanmar

Kitty resting in the sun

Southeast Asia was beautiful. It is a place that is raw, mysterious, and pure. There were moments where I found contentment walking through the countless pagodas, scouting locations, and enjoying the hospitality of the locals. There are beautiful places that are yet to be touched by western culture. It is a place where people value simple things — family, food, shelter. A job to provide all the above.

To conclude, I am encouraged coming back to North America. People have asked me what I took away from this trip. My answer is — be here now, be present, love people that are in your life now. Read Everybody, Always by Bob Goff. Start where you are.

Travel is really understanding that that world is immensely beautiful and broken. It is finding an urgency and purpose in creating beauty and knowing that your voice matters. It is making a choice to keep reflecting what is good, beautiful and true.

It’s going to be good.

Sunset at Ubien Bridge, Mandalay

Learn more about my GoFundMe project here or directly support the organization In Better Hands here.

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!

Pender Grocery: Artist Interview + Pan Con Tomate Recipe

With its colourful interiors and sun-lit space — it is hard to miss this charming grocery store on Pender street. The smell of fresh baked goods beckons you in to admire the shelves and tables that are wonderfully stocked with Spanish goods, everyday necessities and organic produce.

Today, I sit down with Shawn, one of the three founders of Pender Grocery. Shawn tells stories of food in the Basque region, how he discovered his passion for through travel, and their vision to cultivate slow living in a busy city. For a moment in time, my mind is transported to apple fields, farmer markets, old Europe towns through the relaxed ambiance that the store seems to emit.

Tell me how you went from importing cider to opening a grocery store in downtown Vancouver.

A few years ago, my wife and I travelled to Spain to visit our friend Michael, who was the chef of a restaurant in San Sebastian, a city known for Michelin restaurants. Michael introduced us to Basque cuisine — we experienced the pintxo culture and ate our way through restaurants, each more interesting than the last. The experience shook me and there I discovered that I had a deep passion for food. It was a lightbulb moment. After Michael moved back to Vancouver, the three of us started importing wine and cider from the region and it led to importing goods, and the opening of this store.

Opening a store was actually a plan for us in the next three-five years. Luckily, we came across this space at the perfect time, and the landlord, who was hugely supportive of our idea, made us an offer we couldn’t resist.

The sign on the wall and decorations in the store caught my attention the moment I walked in, how did the look and design for the store come together?

We are actually sitting in a space that used to be parking lot 100 years ago. The sign on the wall is something really special — we uncovered it when we were tearing down the walls to reconstruct the space. It is a ghost sign from 1906 that was covered up in 1908. We decided to keep it to lead the look of the space. After that, everything seemed to fall into place. Many of the vintage pieces here are collected from friends and family. Some favourites are passed down from Kelly’s late grandmother.

This is a very interesting location to open a grocery store, what is it that you hope to bring to the community here?

Living in the city, we are disconnected from farmlands and we don’t get to see how food is grown and made. We felt that the area was lacking a grocery store, and the idea was to create a Bodega — a grocery store for the neighbourhood.

Our customers consist of working professionals and residents from the local community. We want to cater to everyone but also want people to come in not knowing what to expect. We want to invite shoppers to take their time to browse, and to be inspired to cook.

Using ingredients from your shop, what is a simple and delicious recipe that anyone can make?
I love a good Pan Con Tomate — a humble recipe with few ingredients. Slice a fresh tomato, place on traditional crusty bread, drizzle with olive oil and add a sprinkle of salt. A good snack can be a can of conservas from the store — sardines, squid or mussels marinated in Galician sauce. Simply open a can, dip with bread, and eat with gusto with a glass of wine. A tasty high-end treat.

Pan Con Tomate Directions

• In a small bowl combine sliced tomatoes, garlic, olive oil, salt and pepper
• Whisk until combined
• Toast the bread slices individually until golden warm and crispy
• Set on a plate and sprinkle with sea salt
• Top with fresh basil

Enjoy!

Toronto City Guide: 10 places to eat, visit and photograph

Taking in the city from the CN Tower

The last time I was in Toronto was two decades ago when my parents took us on a family holiday to Niagara Falls shortly after we moved to Canada. I remember being drenched in my raincoat under the falls and the thrill of knowing I was in a place where everything seemed new and exciting. It was wonderful to be back and experience the city as an adult, this time accompanied by my camera.

Toronto was fast-paced, it was cold, grey and diverse. I stayed in the heart of downtown where high rises loomed like giraffes and everyone seemed like they had a place to go. The city felt a little overwhelming for a newcomer but the temptation to explore was far too great to keep me at home. I loved the excitement of knowing there was so much to see and enjoyed discovering the pockets of peace and quiet in a bustling city.

Here are a few of my favorite places:

Eat

1. Baddies Cafe

The story behind Baddies is that Alex (the owner) found himself with the space after his dad passed away without realizing his dream of opening a cafe. Needless to say, that was exactly what Alex did. The words "You Beauty" written on the walls are favorite quotes from his dad, whom you can find in photographs on the cafe walls. The chia pudding tasted as delicious as it looked and the smashed avocado on polenta with chili jam reminded me of India and all that is well in the world.

2. The Drake Hotel

I have always been a fan of The Drake General Store and was extra excited to visit the hotel known for brunch and quirky interiors. The chicken and waffles were delicious and meant to be shared with at least two friends.

See

3. Art Gallery of Ontario

The AGO was by far my favorite place in the city with it's an abundance of exhibitions, the beautiful space designed by architect Frank Gehry with a little cafe to sit and watch the city go by. If you are an art nerd like me don't miss out on the AGO.

4. Aga Khan Museum

I could have spent an entire day at the Aga Khan marveling at the architecture and reading books on Persian folklore in the museum library. I am always amazed by the intricacy of middle eastern art and the space is beautiful with a great curation of artifacts and modern Islamic and Persian Art. The museum is a trip out of the city but definitely worth the trip.

5. Sugar Beach

I am in love with the water and look for it wherever I go. Here I found a peaceful corner of Toronto and stood here taking in the sunset, beautiful even in the cold of winter. I can imagine coming here often in the summer.

6. University of Toronto

The interiors of the Trinity Chapel was what drew me to this location. There is so much history about the campus grounds and the university felt like another city to explore in itself. The campus is best to walk around with a local friend.

Do

7. CN Tower

If it's your first time visiting Toronto I recommend checking out the cityscape and nearby islands from 180 floors up in the sky. The view is breathtaking and the CN Tower is next to the Aquarium which makes it a great outing for families and children.

8. Ripley's Aquarium

If you love sea animals and fish Ripley's is your ideal place to visit. The stingray tank was like a giant lake and I loved the underwater tunnel and interactive areas where you get to pet sleeping sharks and hold tiny shrimp.

Shop

9. SOUVENIR

A minimalistic boutique shop and studio on College Street run by Danielle. An inspiring place for the creative. The area reminded me so much of New York and here I found familiar brands from Vancouver and a beautiful curation of gifts and souvenirs. Queen Street is also a lovely place with shops like Old Faithful, Warby Parker, and countless boutiques. My favorite concept lifestyle store Mjolk Shop is just a little further away.

Stay

10.  The Hazelton Hotel

If you're looking for a restful night at boutique hotel in Toronto, this is it. I spent an evening at the Hazelton with my sister and had a restful time. The neighborhood is beautiful though I have to say nothing beat the blueberry pancakes that arrived in the morning. The staff was very personal which made it a great stay.

Other than that, Ossington, Koreatown, and The Distillery District were places I wish I had more time to explore. The diversity of Toronto is amazing and despite being fast-paced, everyone seems very willing to stop and point travelers in the right direction. I felt tiny in the city but found comfort in discovering areas that reminded me of home and connecting with an array of interesting people. I hope to be back again.

Till next time, Toronto.

Story and photography created in partnership with Tourism Toronto.

Three tips on Photography and Styling

I get many questions on photography and styling so I thought I will share some tips here with photos from a shoot for Scanteak Canada. Photographed at their storefront in Gastown, Vancouver.

There is no happier moment for me than being behind the camera, making something and bringing an idea to life. Here are tips that I have found helpful for executing shoots and styling still life.

1. Research, location scout, chose the right props

I am always guilty of over-preparing but I take comfort in how research, scouting your location and choosing the right props go a long way. I look to Pinterest and my favorite lifestyle brands for inspiration and narrow each shoot down to a theme with a list of props. You don't need a lot to create magic but it does take practice and skill to create a refined look. Remember that imperfection is beautiful too.

2. Look for the light

Lighting! Photography is all about lighting. Of course, edits can made in post production but it always best to start with a strong image.

I love working with natural light (I shoot with flash when necessary). I prefer to shoot by a large window during a time when there is no direct light hitting the subject. If I am shooting indoors I turn off all lights as multiple light sources can distract and change the tone of your photos. For cloudy days, I long expose my shots on my tripod (I use a compact Manfrotto). Good lighting will never fail you.

3. Print out visual guides

If you tend to get a little anxious on set, a good trick is to sketch your concepts, put together a mood board, print out reference images and bring it to the shoot. It's very helpful having a visual guide on set and you will save time communicating to people (example: bring me a prop that looks like this).

Other than that, having a shot list, hiring an assistant to help you on set is always a good idea. And of course, take these tips with a grain of salt and trust your gut. Everything comes with practice.

Thank you for reading.

Feel free to leave your questions or comments here.