I was born on the island of Kosrae in Micronesia. I married an American, who was working in Micronesia, and have resided in California for 30 years. My husband and I operate a small business on my home island and we frequently visit when we can. We have one grown daughter and three grandchildren.
My favorite things to cook
Mexican, Italian, Chinese, American.
I specialize in fish dishes and am learning how to cook Chinese dishes. I worked for the Navy Seabees on my island and was taught how to cook American food. I can cook most American dishes. I rarely cook using a cookbook, instead relying on my cooking skills and taste. I pride myself in being able to look at a recipe, analyze it in my head and cook it.
My favorite family cooking traditions
Well, coming from a native culture in the Pacific Islands, I have many traditions I follow both from a cooking and custom standpoint. Cooking in Micronesia and cooking in America is the difference between night and day. In Micronesia we cook for many, many people. In my family alone, I have 18 brothers and sisters, so from a young age I was taught how to cook for a large gathering. Our diet there consists of taro, breadfruit, fish, crab and lobster, coconut and rice. I was one of the first on my island to incorporate both American and Micronesian food together. One of my specialties is Mangrove Crab Salad which gets rave reviews at large gatherings. I have taught many Micronesian women how to cook American food as well, and vice-versa.
My cooking triumphs
Cooking for many, many people at one time, including government officials and other high-ranking dignitaries.
My cooking tragedies
Almost catching the house on fire when I forgot to turn off the stove and oven. LOL.