Zaya Profile - (18501935)

cook's profile


Living In: San Diego, California, USA
Member Since: Mar. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music, Wine Tasting
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i love my beer
About this Cook
I love to eat. I love to try new places, cuisines... everything that I'm unfamiliar with,but its too expensive to eat out all the time. So whenever I taste something fabulous, I'll go home and try to copy the flavor. I strive for authenticity, especially for foods from cultures different from my own. I'm from a family that loves to experiment with different cuisines.. plus I'm Chinese, I eat pretty much EVERYthing. I absolutely hate ghetto-fusion foods like: gringo sushi (all the weird rolls), pseudo Chinese food, etc. I try my best to make everything from scratch, stocks, pie shells..etc, but sometimes, life gets in the way, so I have to resort to using prepared stuff. I wish I had a more sensitive palate, as opposed to this uber picky one i have now- makes it very difficult to be satisfied with food.
My favorite things to cook
Too many! My usual weeknight dinner fares can range from roast chicken to baked fish, grilled lemon grass shrimp, lamp chops, pork medallions with some kind of homemade sauce (cherry, apple, cranberries or prunes). Weekends or special occasions could be a roast leg of lamb or turkey (keeps me in check for thanksgiving)
My favorite family cooking traditions
Japanese, Korean,Thai, Vietnamese,Cantonese, Hokkien,Teochew,SzeChuan,Singaporean, Malaysian,Indonesian,Indian, Italian,German,Russian and French fare.
My cooking triumphs
I don't know.. I'm like a kitchen engineer. I normally search a bunch of recipes, imagine how it works, figure out what makes sense, the possible outcome, improvements I could make happen, then work on it...More often than not, my dishes turn out preettty great
My cooking tragedies
NEVER SUCCESSFULLY COOKED A STEAK- N.E.V.E.R.- Too salty, overcook, undercooked... Bleah..i give up.
Recipe Reviews 10 reviews
Molten Chocolate Cakes With Sugar-Coated Raspberries
Was skeptical at first. Followed some of the reviewers comments: melted Choco+butter in the microwave -so easy. Also chilled the batter until ready to bake. Buttered the hell out of my muffin tin (no paper) , poured in batter n baked for 10mins. Served with raspberry sauce from this site. Results was WOAH! My dad doesn't eat desserts, but even he said it was good. Yay! Update: it bakes more evenly when chilled for at least an hour, then whenbaked immediately after mixing up. I guess the time to rest helps the bubbles settle. Without resting, they came out not as pretty, but just as tasty! :D

1 user found this review helpful
Reviewed On: Mar. 10, 2012
Mango Salsa
Simple n delicious. Thinly sliced 2 shallots paper-thin to replace all the other onions, soaked them in ice water for 5mins, drained water n squeezed out excess so the smell isnt as pungent. Forgot to get red bell pepper so didnt use. Chopped cilantro n seedless birdseye red chili (for color) into the tiniest possible- then toss over 1/2" cubed mangoes n add to other ingredients, color contrast over the yellow mango looks like confetti n very pretty!

1 user found this review helpful
Reviewed On: Mar. 10, 2012
Soo yummmyy!!! I used 2 whole tenderloins, i dont know how much they weighed, they were the standard ones from costco. I doubled the marinade so that all the meat were covered.But next time, I'll def marinade it overnite. The flavors were wonderful, but it barely penetrated the insides of the meat. I baked it in my oven 400 for 25mins like other viewers said, and it was awesome. Leftovers taste even better the next day reheated. Served with a greek salad, and a good garlicky tzatziki and some couscous. Will try this on my new outdoor grill or other meats some time. Thanks!

1 user found this review helpful
Reviewed On: May 2, 2008

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