Eggs of Benediction

It seems like a whirlwind of things have happened in the past few weeks. I had the great pleasure of joining our medical transport team at the hospital and went on my first helicopter flight. Our country underwent a huge transition with the inauguration of a new president. I happened to work as part of the DC Pediatric Medical Reserve Corps on inauguration day (it was just as empty as the photos showed). Sarah and I attended the Women’s March the following day, as did a big group of our co-residents (it was as crowded as the photos).

There have been a lot of executive orders under the new administration that have really riled up the populace, more recently the one on immigration. I proudly stand by the statement released by the American Academy of Pediatrics. But this one hits a bit close to home. My parents and I are first generation immigrants. They worked hard to get to where they are and paved the way for me and my siblings to chase our dreams. Now we’re all contributing members of society. So I can’t help but feel like this immigration order embodies the antithesis of what the United States stands for. Asian American history includes events like the Chinese Exclusion Act and Japanese Internment Camps that should have taught us valuable lessons. Now that the same prejudice is being applied to our Muslim brothers and sisters, we do ourselves a disservice by not speaking out and allowing history to repeat itself. Like it or not, we are a country of immigrants; a melting pot of color, ethnicity, religion, cuisine, and tradition. That’s what makes this country great. No hate. No division. More love.

Eggs Benedict with Joule (adapted from ChefSteps)



  • 6 eggs
  • 3 egg yolks
  • juice from 1 lemon
  • 1 stick of butter
  • 2 T water
  • 0.5T salt
  • 3 English muffins
  • Canadian bacon x6
  • Paprika
  • Dill, fresh

Fill a large pot with water. In a ziploc bag, add whole eggs. In a separate bag, add 3 egg yolks, stick of butter, lemon juice, water, and salt. This will be your hollandaise sauce. Place both bags into the large pot of water. You can add some water into the bag with the eggs to help keep it submerged. Set Joule to 145F for 2 hours. When it is about 30 minutes from completion, start toasting muffins and frying up the Canadian bacon. When 2 hr is up, take the bag of hollaindase ingredients and put them into a blender and run until uniform consistency. Crack the eggs over a slotted spoon to reveal perfectly poached eggs. Set eggs over muffin and Canadian bacon. Drizzle hollandaise sauce over. Sprinkle paprika and dill over the top. Serve and enjoy!



Wonton to go home

Hey! Don’t worry. We’re still both alive!

2016 was quite the year. It was a year of a lot of firsts for us. First time in culinary school. First (and last) time we got married. First time being a real doctor with our first patients. First time getting a real paycheck in a while. First time we’ve had to work through the holidays. First time we’ve spent Christmas together as our own little family. First time we haven’t seen our families over the holidays (except when my sister came to visit).

Nonetheless if we truly consider home to be where the heart is, then we’ve been truly blessed to have family in CA, Colorado, New Orleans, and now DC.

That being said, prior to last week, Sarah and I hadn’t seen each for close to 2 weeks time thanks to the joys of working opposite schedules. Boy did that suck. We tried to make the best of things; FaceTiming if there was any downtime, leaving notes and pictures for one another, prepping breakfast/dinner for each other to come home to, and of course dressing up our respective pillows in clothes so the other could have a snuggle buddy. I’d like to say that we had quite a lot of fun with the latter endeavor. One morning I had left my pillow surrogate cold and completely uncovered with all the blankets and sheets on Sarah’s side in a little nest. Art imitating life.

Shrimp and Bamboo Wontons


  • bamboo shoots                                1.5 cups, diced
  • shrimp                                               2 lb, heads removed, cleaned, trimmed, diced
  • ginger                                            2 cm, minced
  • garlic                                              3 cloves, minced
  • cooking wine                                    2 T
  • white pepper                                    1.5 T
  • salt                                                       1 T
  • wonton wrappers                            1 pack, (these should be square shaped)
  • broth
  • green onions                                    garnish 

This is another one of my mom’s recipes that you will find my sister and me requesting every time we go home. It’s simple, but the flavors are absolutely fantastic yet the overall dish is very light.

Start by putting your diced bamboo shoots and shrimp into a large bowl. I leave them in slightly larger chunks because I like the texture. Fresh bamboo shoots are preferable as the preserved ones sometimes leave a slightly sour flavor. Add the minced ginger and garlic, cooking wine, white pepper, and salt. Mix with your hands. There’s really no need for any binder in this recipe as the shrimp serves this purpose. Take your wonton wrapper and place 1 tsp of filling in the center. Lightly run a finger with some water around the edges and fold into a triangle. Fold the ends together once more into the shape seen in the picture. Repeat until you’ve used all your filling and/or wrappers. Heat up the broth to boiling and drop in wontons for 3-5 minutes (you do not want to overcook the shrimp). Garnish with green onions and enjoy.