Category Archives: Food

Chicken and lentil soup, majorly improvised from NYT Cooking

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Because we have The New York Times app, we also have access to their cooking app. I don’t actually make the recipes from here that frequently, but I do browse it a decent amount and bookmark recipes for inspiration. I had recently bookmarked lots of soup recipes (it’s soup season, remember?), including one for red lentil and chicken soup. As soon as I read through the recipe, though, I knew I would need to improvise a lot from the original: the soup uses no stock at all, just water. It also has one spice other than pepper: turmeric. If you cook with spices at all, you know that turmeric is never used for its flavor, but rather its color and health properties. If you want to “flavor” something with just turmeric, you are basically saying you want to taste dirt, which to me, is not that tasty (to each their own, though…). I like the idea of using lentils and chicken together in an autumn soup, so I used the base and immediately started doctoring it: I used my chicken/duck stock. I added coriander, cumin, paprika, and my self-blended Madras curry powder for additional flavor. I also added spinach at the end, along with a generous sprinkle of minced cilantro for freshness. I also like it with a squirt of lemon when I’m too lazy to add the lemony yogurt to the top. It really hit the spot… after all the changes I made. If I made it as is, I definitely would not be giving it the 5-star rating it currently has! And if you read the recipe comments, you’ll see many people make the same changes I did… but likely still gave the recipe five stars! They are far more generous than I am. I would never give a recipe five stars unless I followed it to the T and found it absolutely perfect!

Opening up the Instant Pot worked so far!

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So I cleaned the inside of the Instant Pot after unscrewing the bottom, emptying out all the burnt over dried up soy milk crud, and scrubbed clean the sensor bars. I aired it out overnight. Then I put the bottom piece back in and screwed it in. I ran a 5-minute water pressure test to ensure the pressure was building up properly. And it worked! The glue to seal the sensor screws has arrived, so I will be gluing them soon and will let it air dry before using the Instant Pot once again.

Phew. I hope this keeps up and this isn’t a false sense of security. I never want to see that awful C6L error or any error on my beloved Instant Pot ever again. I NEED my Instant Pot! It’s an integral part of my kitchen and cooking!

Fall is soup season

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Every September, as the temperatures start dipping and the leaves begin falling, most of my food social media starts going crazy because everyone loves autumn cooking. “It’s SOUP SEASON!” many recipe developers, food influencers, and food publications will write. And with soup season comes the need for an endless supply of delicious bone broth or stock that you can use as a base for all the amazing soups we want to make at home. As far as I am concerned, I can have soup every day, regardless of what the temperature is. But I do start actively thinking about soup a lot more in the colder months.

Since we just went to Costco about a week ago, our freezer is quite stuffed with supplies. So my bone bag (that I always refill whenever I roast/cook bone-in meat) was getting a bit squished. Chris was lightly scolding me about this yesterday since he always gets mad about certain items being placed in ominous situations in the freezer. I decided to finally throw the contents into my Instant Pot this morning with water to pressure cook while I went to the gym and got some morning calls done. Once lunch came, the bone broth was ready. When I shut it off and opened the lid, I inhaled the stock: it smelled so good, and a bit different than my usual chicken stock! And then I suddenly remembered: this bag had not just a lot of chicken bones, but also my entire duck carcass from my whole roasted duck last month! I was even more excited to strain it and let it cool!

My duck carcass is like the gift that keeps giving: I’m looking forward to using it for soups this and next week and seeing what different flavor profile it brings!

Durians and rambutans in the restroom!

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We have eaten in a lot of different eateries and restaurants in NYC over the last almost two decades. Some have no restroom. Others have tiny restrooms that can barely fit a single person in them. Some have restrooms that could legitimately be bigger than an entire New York City apartment. But it wasn’t until today when we ate lunch at the “creative” Malaysian restaurant Kelang in Greenpoint, Brooklyn, when I finally decided I may have found my favorite restaurant bathrooms in all of New York City.

For one thing, the entire restaurant is beautiful: it was originally inspired by old Malaysian cinema and the moody, romantic atmosphere of Wong Kar-wai films. It has rich, plus red velvet with vintage fringed lamps, custom stained glass fixtures, and even personal and regional family photos alongside beautifully cut mirrors. They also have all the old metal tea and snack tins that you might be familiar with if you have grown up in a Chinese or Malaysian household. But it wasn’t until I went into the two different restrooms and saw rambutan trees and birds on one set of wallpaper and massive cut open durians on the other wallpaper that I declared these to be the most fun and aesthetically pleasing (and unexpected!) restaurant restrooms in New York City.

Kaia also immediately noticed these: She first confused the rambutans for lychees, then fought with me and insisted that I was wrong, that they had to be lychees (I just gave in, because what was I to gain?). Then in the second restroom when we went to wash our hands after we finished lunch, she immediately yelled out that there were durians everywhere!

“榴莲! 榴莲! (Liúlián! Liúlián!” Kaia excitedly kept repeating over and over as she pointed at the wallpaper.

I just never expected to see durians in a restroom before. This tickled me all day long. And what made me laugh in my head even more was that a lot of people would have no clue what this wallpaper design was even of! Here’s yet another case of #iykyk!

The food here was also ridiculously good; service was also very attentive. I’m likely going to be thinking about this place and its food for a long while!

Mid-Autumn Moon Picnic

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Kaia’s current school does an annual Mid-Autumn Moon Family Picnic, which, weather permitting, is usually held outside at a nearby school’s playground. This year, they had to move it indoors into the school gym. They used the downstairs classrooms surrounding the gym for activities like face painting, moon cake making, beading, arts and crafts, visor making, ballon artistry, and temporary tattoos. While pizza is provided for all the kids, all the families are asked to bring food that can serve at least 12 other people, and they specifically asked for the food to be bite-sized.

My initial pause when I read this was around the “bite-sized” restriction. I originally wanted to do something savory, but what could possibly be “bite sized” I could make easily that would be savory? Then, I moved into the idea of an autumn bake (double baking weekend!), something simple like a mini pumpkin “donut” (really a mini muffin) rolled in cinnamon sugar. Our buddy family told us that last year, everyone over indexed on desserts, so there were too many desserts and not enough savories. I understood that completely given the “bite sized” description. But I figured it would be better to come with the homemade mini pumpkin donuts so I wouldn’t have to overthink things.

Something that I need to learn from, a mistake I make over and over again, is multitasking too much in the kitchen. The biggest case in point here: Chris gets mad at me whenever I multi task while double boiling chai, as chai boils over very quickly because of the milk. Today, I was doing the ultimate multi-tasking: I was making three different savory dishes for this week’s dinners, while at the same time trying to measure out all my wet and dry ingredients for these mini pumpkin muffins. When I popped the mini muffin tin into the oven, I couldn’t figure out why the batter wasn’t “evening” itself out the way it normally does given the high temperature bake. The batter can look a bit bumpy and not smooth on top, but that usually solves itself within the first five minutes in the oven. This didn’t happen this time. The muffins rose, but they didn’t rise the way I expected and still looked bumpy and lumpy when I took them out when the timer went off.

I went back to the recipe and scanned over every ingredient… and it immediately dawned on me that I NEVER ADDED THE BROWN SUGAR. I never even took out the brown sugar bag to measure it out! I essentially ended up making a pumpkin spiced whole wheat mini bun, not a real donut or muffin because there wasn’t even a granule of sugar in this!

I ate it, and it tasted fine, but nothing to get excited about. It tasted like… seasoned carbs. You could definitely taste the pumpkin spice. It has pumpkin puree, egg, and whole wheat, so it’s not like it’s nutritionally void. Kaia ate one and said she liked it (bless her heart, as they say down in the South). So I guess I’ll be packing these for her school snacks this week to prevent waste. I ended up re-making the entire recipe all over again — this time, with the brown sugar. I went over the full ingredient list one more time before I finished the batter, re-filled the mini muffin tin, and baked. Then I rolled each in butter and cinnamon sugar and packed them away to take to the indoor picnic. These tasted good, and they were quick and easy… well, easy as long as you read the damn recipe and measure out every ingredient properly and do not multitask.

Well, once again, the food spread had more desserts than savories. And the savories were definitely not all bite-sized: people brought everything from empanadas to platters of dumplings to various noodles. There was even fried chicken! As we all know, “noodle” dishes are certainly not “bite-sized.” I guess I took the “bite sized” suggestion too seriously. Maybe next year, I’ll do what I originally wanted to make and bring a savory dish. I could make a sticky rice, a tossed noodle, or if I am feeling really fancy, a scallion milk bread bao.

Autumn baking for friends

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I am always looking for an excuse to bake. I have an endless list of desserts ranging from muffins to cakes to tarts to custards to mousses to brownies I want to make that it’s nearly impossible to keep track of. They are in OneNote, my phone’s notebook, in my browser “favorites,” bookmarked in my New York Times Cooking app, saved in my Instagram posts; the whole situation is unruly and totally out of control. With just the three of us at home, it’s hard to justify baking regularly. Plus, as someone who is working on body recomposition, I think it’s just a bit too self-indulgent.

So when a friend invited us over for brunch today, I immediately knew I wanted to bake something autumnal. So I chose these spiced apple muffins and got Sweet Tango apples from the local farmers market for them. I wanted to perfect these muffins and ensure they got a good muffin top, especially after my blueberry muffin fiasco from the spring when Chris’s parents came. I was so excited to make them fruit muffins for breakfast, but I really messed up: not only did the muffins stick to the tin (which I ended up tossing), but they didn’t rise that high. So I read more about what causes muffins to rise and get a proper “muffin top.” After some research, these are the secrets: 1) after mixing dry and wet ingredients, allow the batter to rest for at least 30-45 minutes, and 2) blast the muffins in the oven with 425 F heat for the first five minutes, then lower the temperature to about 350 for the remaining time to evenly bake. The resting allows full hydration of the batter and the rising agents to work their magic to the fullest extent. This lets the flour’s starch molecules absorb liquid to create a thicker batter that holds a taller shape. The initial high heat blast in the oven “shocks” the batter into an initial rapid rise and sets the crust into a dome. And well, this time, it worked! I also didn’t make the same mistake twice, and I got proper muffin liners for my muffin pan. I felt quite happy when my friend’s husband looked at the muffins on the brunch table when I laid them out and asked where we bought them from. 🙂

Now that I got this right, I feel more empowered to keep the muffin momentum going. What’s the next muffin I am going to make?

The babysitter bearing gifts… again

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We had our babysitter from a couple weeks ago come back to take care of Kaia this evening, as Chris got us tickets to see Mo Amer at Radio City Music Hall tonight. Last time, I wasn’t that happy that this babysitter allowed Kaia to sleep at 9:15; in fact, I was so annoyed that when we got back, I had to give her a mini lecture (and then followed up with a text message to reinforce this) about why Kaia needs to sleep earlier. I gave very clear instructions both verbally and written in a notebook for her. Before this babysitter, I’d never had any issue having Kaia in bed, lights out, by 7:30pm, if not earlier. All the other babysitters were good about this, and she was always asleep for quite some time by the time we got home (usually around 10pm). This babysitter, while well meaning and very sweet, just isn’t as strict, and Kaia clearly picked up on this quickly.

Tonight when we got out of the show and I checked my phone, the babysitter messaged to let me know Kaia went to sleep at 8:45, which is still an hour and 15 minutes AFTER the time I said she had to be in bed by. So while I was annoyed, I was a little less annoyed. When we got back, she told me that Kaia kept tossing and turning in the bed, then finally got out and told her she was not that sleepy and asked if they could play hide-and-seek for a little. And so the babysitter relented. I was annoyed and had to repeat myself again that she really needs to be in bed by 7:30, no stalling, no questions, no nothing.

Again, even after I told her not to bring gifts, this time she said she just wanted to share and knew Kaia would like these things. In addition to more bilingual English/Chinese kid library books, she also brought a couple coloring books (she claims she has “lots” of these at home), as well as two packs of ready-to-eat chestnuts, and even a little Taiwanese pineapple cake. She insisted that these were for belated good wishes for Mid-Autumn Moon Festival. It was very hard for me to fault her for this kindness and generosity in thinking of Kaia with this recent Chinese holiday, so I thanked her and let it go.

So I still feel conflicted. I know this babysitter means well, and she is clearly very kind, warm, sweet, generous, and thoughtful. But I need a babysitter who can set boundaries better and instill discipline. The next time she comes will be a Thursday, which means it will be a school night, and so she absolutely needs to sleep by 7:30pm.

There is no such thing as a perfect babysitter or caregiver. I don’t totally mind that she gets these random one-offs to sleep later while having fun and building a relationship with a different trusted adult, especially as she is close to turning five now. But I need my instructions to be followed. So, we shall see how this works out.

When your kids’ classmates’ parents think about food like you do

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When I went to pick up Kaia yesterday at school, one of the moms was there picking up her daughter, who is a year older than Kaia. They also attended the birthday party this last Saturday, where I got to talk to this mom for a bit. We made some small talk on our walk back home (she lives just two blocks from us). She mentioned that she was still thinking about how good the Nigerian food was from Saturday. So on Monday, she actually did an Uber Eats order from a local Nigerian restaurant and ordered everything that was served at the party. I don’t know who was more excited: this mom in ordering and eating all this food, or me simply hearing this story.

“There’s a Nigerian restaurant on Uber Eats that delivers to this area?!” I asked her incredulously.

I figured it had to be somewhere in Harlem, and I was right. The only Nigerian restaurants I was aware of were in Queens and Brooklyn. This restaurant she ordered from was actually Ghanaian, which while Ghanaian food certainly has overlaps, was not exactly the same. But, if you have a craving, I suppose this will satiate that. I had to give her credit for giving into her craving and ordering a very different cuisine than she might normally order — all because she had it at this birthday party. Her husband was not as enthused by the food and passed after a couple bites. She said she ended up ordering so much of this food (which her husband wouldn’t eat) that she had to end up sharing it with her doorman, who gobbled it all up!

Like her, I’ve been thinking about the Nigerian food we enjoyed at the party ever since Saturday. I even spent some time looking up new (at least, for me) Nigerian restaurants to add to my New York City food map and wondering when I can enjoy egusi stew and fufu again. It’s in moments like this when I really do believe, truly, that I live in the greatest city in the world. Where the hell else am I going to live when I can get easy access to Nigerian food and probably any other cuisine that will roll off my tongue?!

Tofu “noodles”

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As someone who is half (Cantonese) Chinese, I have probably done the most experimentation with my vast country’s food in last ten years than I have at any other point of my life. For those in the know and who are interested, Chinese cuisine’s endless variety and regional cuisines have been spotlighted a lot more, and because of this, demand for those ingredients has increased. So while amazing online sites like Mala Market exist, even our local Hong Kong Supermarket in Manhattan Chinatown stocks a lot of these rarer ingredients now. I feel like a lot of my food experimenting in the kitchen has just begun!

Before we ended our daily double commutes to Chinatown for Kaia’s preschool years (still a little sad and wistful this has come to an end…), I started stocking up on a lot of freezer and pantry items since I knew the daily access would be gone soon. A few of the things I stocked up on for the freezer were pressed tofu and tofu “noodles.” The “noodles” are pressed tofu strips that have been wound up into flat balls, waiting to be unraveled, cut, and blanched. These are not only tasty with a nice springy texture, but they are also extremely high in protein; an 85-gram serving is already 23 grams of complete plant-based protein!

I made them today using a Sichuanese method as a cold salad. The dish is known as “Three-Sliver Vegetable and Tofu Salad With Chili Oil Dressing” (Hóngyóu Sānsī, 红油三丝), which I got from Xueci Cheng, this Sichuanese recipe developer I’ve been following. It’s a really easy dish once you have the chili oil made. You mix a couple additional ingredients into the chili oil (soy sauce, sugar, sesame oil, a pinch of salt) and whisk it. Then you add it to a plate of finely julienned and salted carrot and cucumbers (drained of excess liquid from the salting) and the tofu strips. I didn’t have the patience to finely slice the tofu strips into tiny noodles, but maybe i will try again next time. Then you add more chili oil on top, toss, and finish with minced cilantro. It was a nice, crunchy, chewy, spicy salad!

I really enjoyed this tofu salad. I’ve already added these tofu “noodles” to my list of things to buy again when I am in Chinatown next!

The roasted duck is bubbling and scenting up the house

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We are currently about 15 minutes away from a fully finished, whole roast duck. The entire house smells like a combination of five-spice blend and duck fat. I have already drained off over a cup of duck fat from the pan. From my office area, I can hear the duck’s fat bubbling off into the bottom of the roasting pan. I am eager to see how crispy my duck skin has gotten and how much of the fat has been rendered from the skin!

Assuming this is successful, I wonder if we will get lucky at our next Costco run (next month!) and score yet another reasonably priced whole duck to roast! Then I can really put my duck skills into repeat practice!

**Several hours later**

Okay, so I got the leg and thigh right: the skin was flavorful and crispy while the meat was juicy and tender. The breast is really where the challenge is. Even with two heat settings, 325 F for 75 minutes and a 425 F blast for 15 minutes, the breasts still had not rendered out enough fat to get crispy; they actually seemed annoyingly flabby. So I let the whole duck rest for about 30 minutes. Then I carved it… Okay, fine. I didn’t really carve it. I kind of butchered it and messed it up. A lot of the skin tore off. Rib bones got stuck to the breast. I am a pretty sloppy whole chicken carver, but this duck was even more challenging and frustrating! ChatGPT gave this explanation for why this was more frustrating: “Duck is trickier to carve than chicken because the breast sits tightly against a broad rib cage and the skin is thinner and more delicate. The easiest way to stop tearing it is to stop thinking of it as ‘slicing meat off the carcass’ and instead remove each breast as one whole piece first.” I guess I will have to heed that advice next time… If I decide to brave out a whole duck roasting experience again.

I still managed to have two separate and mostly in tact breast pieces with their skin on top. I took both pieces and laid them down in a hot, un-oiled carbon steel pan to render out more fat and crisp up the skin. The result was pretty good. But I have a feeling I would have done a better job if I had just carved up the duck into separate raw pieces to begin with, “confited” the legs, and seared the breasts the way we did in my duck cooking class Chris got me over three years ago. I’ll consider that for next time.

The cleanup was a little miserable to put it lightly. Duck grease got pretty much everywhere and made its way all over the stove, all the counters, on dishes that didn’t even have duck, all over the sink and faucets. Of course, it splattered in the oven, but luckily not as much as I had feared. I was able to clean most of it off easily with a mix of baking soda, soap, water, and elbow grease. I may try this one or two more times just for the experience and challenge, but I can see clearly now why duck is one of those dishes that people leave to the pros. Even if you do get it mostly right, like I did this time, the cleanup is so freaking annoying and time consuming. I am currently soaking my oven mitts now because the duck grease is caked on so badly!

The entire apartment also smells like duck fat; it doesn’t matter what room I am in. This may be okay for now, but tomorrow, I may change my mind.