Dumpling is a traditional Chinese New Year food. By the time of Chinese New Year, I did a recipe for dumpling.

It is a kind of sweet dessert from my hometown. When I think about the food that represents me, this is my first choice.

Completed for Rebecca Bradley's "Illustrating the Edible" course at MICA

This is our go-to pasta on a Friday night. Easy to prepare, my teens can cook it!

A simple recipe of delicious and warming banana bread. Illustrated in dip pen ink and watercolours.

Growing up, my parents would always cut up fruit and de-shell nuts for us, as sort of a post-supper snack. My mother would carefully cut up chilled seasonal fruit and brew a pot of chrysanthemum tea. My father would use his own teeth to crack open salted peanuts and sunflower seeds for us, while frying up prawn crackers at the stove.
They're just simple cut fruit and nuts, but somehow they don't taste the same when I'm just preparing them by myself. That they are meticulous labors of love are what make them taste special.

*Completed for Rebecca Bradley's "Illustrating the Edible" course at MICA*

Zongzi (粽子) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves, generally of the species Indocalamus tessellatus, sometimes, with reed leaves, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.

Locrio De Pollo, or Dominican Chicken and Rice, is a dish that my mother and her side of the family always make whenever people come to visit. Not only is it a staple for traditional Dominican families, especially during the holidays, but it's certainly a staple for us because when we see that huge metal pot on the stove that means family and full bellies. Even though I have it all the time, I still love it a much as the very first time my grandmother made it for me (but that's also because I can never get it exactly like hers so).

This illustration was created for Rebecca Bradley's (2019) Illustrating the Edible class at MICA.

My parents used to make steamed fish almost every week, and its always been one of my favorite dishes (my family is from Hong Kong so we eat a lot of seafood). Now that me and my brother aren't home anymore, they try to make it every time we come back, usually with my favorite fish (pompano). Its one of the few meals we eat as a family, and, to let us know when food is ready, my parents will call me and my brother down from our room (hence the Chinese characters). This dish tastes the best with white jasmine rice!

This was created for Rebecca Bradley's Illustrating the Edible class at MICA.

From MICA—Illustrating the Edible.

The recipe I chose is the recipe of Bing Tanghulu, a traditional Chinese treat similar to British toffee apples. It is made by hawthorns with rock sugar. I chose to illustrate a recipe for this food because it reminds me of my childhood in the winter in China. I remember begging my mom to buy one for me when I was little, and I would be happy for the whole day if I got one. I believe all people from Northern China have similar memory as I have since it is one of the most popular treats in the winter. The recipe is very simple, the only ingredients it needs are hawthorns or whatever kinds of fruits you like (my favorite is strawberry), rock sugar and bamboo sticks.

I personally tweaked this recipe for my taste. :) I usually serve this when I host dinner with friends and they like it.

TIPS: Let the shrimps marinate for at least 30 minutes before grilling. You can also add roasted cherry tomatoes on top upon serving.

A low-carb diet means that you eat fewer carbohydrates and a higher proportion of fat. This can also be called a low-carb, high-fat diet (LCHF) or a keto diet. Not to be confused with the 'ol crazy artery-clogging Atkins diet. Now there's new science and even keto diets that are vegetarian based, imagine that! Like these smoothie recipes are! Not only are they vegetarian, but vegan too!

Thankful to Mother Earth for the bounty that she gives to us to nourish our bodies. This piece celebrates the abundance that we have before us and encourages us to share what we have.

Tropical fruit tossed in vibrant colors demonstrate the excitement of eating colorfully and healthfully.

This is a perfect spring day having a picnic with friends! Enjoy eating in color and who you are eating it with!