Food is what binds us

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<< This is a recent spice-inspired dish I concocted. It's basically a miso soondubu jjigae (Korean spicy tofu soup) I made from an anchovy stock. I added sweet potato noodles, silken tofu and raw beef — which cooked to perfection in the hot soup and also was only $3 at the store. SCORE! To top it all off, I added a healthy serving of homemade chili oil :).


I’ve recently been obsessed with Chinese cuisine, specifically Southwestern Chinese food, hailing from provinces such as Sichuan and Chengdu. The influence comes from a recent spontaneous follow on Youtube, and a channel called, "The Food Ranger." This online vlog (video log) features a quirky Canadian foodie named Trevor James who moved to Chengdu, China because he had fallen in love with the food. (Sounds like something I’d do, really.)

Most of his culinary adventures include bowls of handmade dumplings, pulled noodles and lots of spice, all found at hole-in-the-wall restaurants and outdoor markets. I even tried making my own chili oil at home and have since stocked up on my chili-pepper stash, so that I can make more when I run out (which may very well be soon).
*I’ve literally been putting this chili oil on everything!

This newfound love has inspired me to cook again, while also urging me to explore a new culture/cuisine. I still need to make a trip to Chinatown, as most of the ingredients I need can’t be found at conventional grocery stores. 

 On my list are:
- Sichuan peppercorns
- Chinese soybean paste
- Chinese black vinegar
- tofu skins

Being from Hawaii, I am used to Cantonese-style food, which I do love. Still, my palate craves more sour and spicy flavors — with a lot of noodles and starchy items, of course. I’ve discovered that Sichuan and Chengdu cuisine boasts just that: thicker noodles and more vinegar and spice (And I'm not talking the hot mustard spice, but the chili pepper variety.) I used to think that Korean food was my favorite, however, Sichuan fare now has my heart — and for many gloriously flavorful reasons.

What else is great is that this type of cuisine still incorporates a lot of fresh veggies and herbs, such as green onions, bean sprouts and cucumber. And while there definitely is a lot of oil used in these recipes, you never feel bogged down or overwhelmed by it.

That’s what I love about food, it has the power to intrigue and teach people about different cultures, introduce them to unique ingredients and offer new perspectives.

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