I've had a strong interest in cooking ever since I was young as my father is a trained chef, while my mother is an amazing home cook, so I appreciated great food as a child and appreciated the effort put into great meals and started learning from a young age. I have a few dishes I lean on that I've adjusted over the years that I enjoy a lot.
Chinese: Roasted pork belly (with the crispy skin), Barbecue pork (like the ones you see hanging at the window at the Chinese bbq shops next to the roasted pork belly), mapo tofu, Cantonese style steamed fish, "white cut" poached chicken, prawn and egg, classic Cantonese soups.
Italian: Cacio e pepe, aglio e olio, spaghetti alla puttasnesca, ossobuco.
Western: a variety of pan-fried meats (steaks/pork chops) with some sort of reduced pan sauce depending on my taste that day.
Love cooking and one of my go-to activities to relax and unwind. Really enjoy cooking for my friends which happens usually 2-3 times a month.
|