Masterchef Junior?

March 30, 2017

I am known for posting up food pictures all the time. It is always a mixture of food pictures that I’ve either made or dishes I have ordered from restaurants so naturally I get asked pretty often when and where I learned to cook. I get harassed on a daily basis to make food for people to eat. All I have to say is get off your ass and get in the kitchen. Cooking is a lot of fun, it allows me to experiment with different flavors, try out new ingredients, learn new skills, purchase even more cooking products than I have room for, test out new recipes, and it is therapeutic as hell using a big ass Asian clever.

I started cooking when I was in the second grade and I absolutely hated every minute of it. You see, it was not by choice that I learned how to cook, I was forced to learn. As a first generation Asian American, I was stuck in between two cultures. I learned from a young age in American schools that all men and women are equal and can do and be anything. No sex is better than the other. Women are just as strong and smart as men. On the other hand, in my ethnic group, men are considered to be the man of the household and smarter than women. The woman has a very submissive role. She does not make her own decisions, she does what her husband tells her to do, she is dependent, and she does not talk back to her husband even when she disagrees. Her job is to bear children, cook, clean, and do as what the husband says to do, and take care of her in-laws. You see, knowing how to cook is considered a valuable skill to have when your parents are trying to find you a husband. I mean, what second grade husband wants a wife who can’t cook, right? There was no way in hell I was going to get married off in elementary school and plus boys had cooties. I was kind of an asshole kid, but I think I had a good reason to be. I learned how to cook the basic cultural dishes, but I would purposely sometimes burn things just to make a statement. I would talk back to my parents and tell them that a woman’s place is not in the kitchen and if a husband wanted to eat, he would have to get his lazy ass into the kitchen or starve. I was extremely annoyed with the fact that my brothers did not have to learn how to cook while I did so of course I spoke up. I know, I was a sassy child. Yes, I did get backhanded many many times for talking back, but I don’t regret any of it. I can only imagine how upset my parents were to find out that their daughter had been “negatively” influenced by the American culture/society. As for those wondering why my parents were trying to marry off a minor, in my culture, the common age to be married off ranges from 12 to 16 years old. If you were not married off by then, there was definitely something wrong with you. Oh wait, I know, maybe it’s because you don’t know how to cook.

I refused to cook until I was in junior high school. I took a home economics class and that was when I started to love cooking. Learning how to cook was on my own terms. You can only eat so many hot pockets, corn dogs, pizzas, and top ramen noodles before it gets old and repetitive. This was when the food snob in me started to emerge. As the years went by, I started putting more effort into using fresh ingredients in all the dishes I made. I try my best not to use anything frozen, canned, or in a jar unless I have to. When it comes to home made meals, having the creative control, knowing every single ingredient that goes into a dish, and it being prepared fresh always tastes better! Plus, it’s so much cheaper than eating out all of the time.

For those who want to learn how to cook, but don’t know how, don’t be afraid. Everyone has at least burned something or didn’t cook something all the way through at least once in their lifetime. You learn as you go and you learn from your mistakes. It is always a learning process. Always check to make sure that everything is seasoned and cooked thoroughly and have fun!

Below are pictures of dishes that I’ve made either inspired by dishes I’ve ordered at restaurants or just because I wanted to try to make it for no reason other than that I was hungry. A lot of them are first attempts. Warning, my platting needs a lot of work!

Grilled tilapia marinated in minced garlic, olive oil, fresh lime juice, lime zest, vinegar, honey, cumin, chili powder, hot pepper sauce, seafood seasoning & ground pepper. It is wrapped in a tortilla and topped with tomatoes, cabbage, cilantro, and a chipotle lime sauce made out of scratch.

Pho Spices: Cinnamon sticks, cardamom seeds, fennel seeds, star anise, cloves, and black cardamom pods.

Beef Pho broth from scratch simmering in the pot.

Bowl of yummy Pho!

Chicken and pasta: Gluten free pasta covered in a creamy sauce made out of fresh minced garlic, fresh basil & tarragon, lemon juice & zest, olive oil, salt & pepper, non-fat plain Greek yogurt with crumbled goat cheese. Oven baked boneless chicken thighs cut into slices with basil sprinkled on the top.

Mien sauce: Fresh and dried Thai chili peppers, lime juice, fish sauce, cilantro, and salt.

Lasagna filling/sauce: Ground beef, hot Italian sausage, chopped onion, mushrooms, minced garlic, chipotle chile in adobo sauce, tomato paste, stewed tomatoes, salt & pepper, cream cheese, fresh oregano, fresh mozzarella, zucchini slices, asiago cheese, and grated parmesan cheese.

Spicy Lasagna (See the above picture for details).

Rack of lamb: The rub is made out of brown sugar, ginger, salt & pepper, tarragon, cinnamon, and garlic powder.

Korean BBQ beef: The top sirloin is marinating in fresh garlic, ginger, pear, green onion, soy sauce, rice wine, sesame oil, and pepper.

Honey Walnut Shrimp: White sugar, walnuts, egg whites, mochiko, mayonnaise, large shrimp, honey, and sweetened condensed milk.

Halibut with white wine, fresh basil, tomatoes, salt & pepper, olive oil, capers, fresh lemon juice, and butter.

Chicken Souvlaki Gyro Style: Wheat pita bread, cucumbers, yogurt, sour cream, oregano, tomatoes, romaine lettuce, Greek seasoning, olive oil, rice vinegar, lemon juice, red onion, fresh dill, salt & pepper, balsamic vinaigrette, kalamata olives, pepperoncini, chicken breasts, and crumbled feta cheese.

Cheesecake topped with fresh strawberries: White sugar, melted butter, cream cheese, eggs, flour, heavy whipping cream, and the crust is made out of graham cracker crumbs.

Carne Asada: The meat was marinated overnight in fresh lime juice, salt & pepper, paprika, chili powder, chopped onion, minced garlic cloves, garlic powder, cumin, olive oil, white vinegar, and soy sauce. Toppings include chopped onions, cilantro, lime juice, homemade salsa, avocado, and cotija cheese. The homemade salsa is made out of roasted tomatoes, garlic serrano peppers, jalapeno peppers, onions, and salt.

Red Velvet Cupcakes & Frosting: Flour, baking soda, baking powder, salt, cocoa powder, sugar, vegetable oil, eggs, buttermilk, red food coloring, white distilled vinegar, and hot coffee. The cream cheese frosting is made out of cream cheese, butter, confectioners’ sugar, and vanilla extract.

Khao Piak Sien: Fresh whole hen, green onions, cilantro, lime wedges, bean sprouts, chili oil, lemongrass, galagal, and kaffir lime leaves. The handmade noodles are made out of rice flour, glutinous rice flour, and tapioca starch.

Kimchee fried rice: Steamed white rice, chopped kimchee, kimchee juice, sesame oil, green onion, an egg, spam, gochujang sauce, shallot, soy sauce, salt & pepper.

Sinigang Baka: Beef chuck, tomatoes, yellow onion, eggplants, string beans, water, tamarind, fish sauce, jalapeno peppers, bok choy, garlic, and white steamed rice.