Tag Archives: cooking

Adult Responsibilities, college, student life

My College Bucket List

By Ning Hannah Teoh

As I enter my final year at USC (oh, how the time flies), I have been reflecting on my time here. Unfortunately, I was one of many who had their freshman year disrupted by the onset of COVID-19. I am also one of many who have decided to graduate early, finishing my degree in three years instead of the traditional four. Now, instead of having four years to explore USC and LA, I have two due to the time lost during the pandemic. In an effort to get everything out of my USC experience I possibly can, I have created a college bucket list for myself. Today, we will be exploring this list together and tracking the progress I have made on my bucket list so far!

  • Make new friends

This goal of mine is somewhat intuitive and is probably the cornerstone of all incoming college kids’ bucket lists. However, this was particularly important to me. I grew up surrounded by a relatively homogenous community— mostly upper middle class, English-educated, Chinese people. I grew up in a privileged bubble, and thus was never able to fully recognize the privilege I had. It was then important for me to consider diversity as a factor in choosing my colleges. Choosing USC has been one of the best decisions to this end, as I have had so many meaningful conversations with people from diverse backgrounds and personalities. I have grown by getting rid of my isolated bubble and listening to the people around me. The beauty of diversity is that it inspires growth and empathy. While this is a goal I set for myself in college, this is merely just a stepping stone. Nonetheless, I am so glad that I have come across great friends and that we have mutually taught each other so much. 

Photo by Conscious Design on Unsplash
  • Learn how to cook

I would say that this goal of learning to cook has sufficiently been achieved. The other day, I successfully made my own dumplings! As a clumsy child, I was never allowed in the kitchen, let alone allowed to handle a knife. Cooking has always been a sign of independence and self-sustenance for me. I knew that coming to the United States, approximately 8170 miles away from home, that I would be alone and fully independent for the first time. Being alone meant that I would have to learn how to take care of myself. Thus, I began my culinary journey of learning how to blanch vegetables, season (generously), and not trigger the smoke detector. I can proudly say that my meals are edible, and quite tasty even! The next step: to branch out into different cuisines and really put my culinary skills to the test. 

  • Get involved on campus

I have had the great pleasure to be a part of several organizations on campus that are near and dear to my heart. I have met some of the most compassionate and uplifting people through the organizations that I am in and I am eternally grateful to have met them at USC. Perhaps one of my biggest takeaways I had from joining on-campus organizations was how much a community can empower you to experience personal growth. There has been a lot of learning and un-learning, realizing potential and affirming boundaries. I have learned to delve deeper into advocacy and meaningful social activism. I have developed professional networks and had great mentorship opportunities. Even through the One-on-One Conversation Partner program, I have met people from all walks of life and learned so much about them and from them. As an international student, it can be daunting to explore the variety of clubs and societies, especially when you are unfamiliar with the culture of extra-curricular involvement like I was. But I believe that the vibrancy of the people and campus can best be explored by taking the first step of getting involved. With the variety of options and opportunities on campus, there’s something for everyone. 

Photo by Kimson Doan on Unsplash
  • Figure out my interests

A fun fact about me is that I switched my major and minor combination four times in the span of two semesters. One of the reasons why I chose to come to USC was the flexibility USC offers to explore different majors. I went from a Global Studies major to a Political Economy major and then an Economics major, and I also went from an International Relations minor to an East Asian Area Studies minor. I will be honest— I did not even know that all these options were available to me in the first place. Through some of the most interesting classes (and some boring ones), I managed to flesh out what I truly enjoy and what truly excites me. I’ve come to realize that Economics is more than just the technical aspects of the economy and includes interesting insights from sociology, public policy, and psychology. Some of my favorite classes at USC were from my interdisciplinary minor that allowed me to explore culture, politics, and history focused on the East Asia region. I have to thank resources such as the Dornsife Major and Minor Fair and my academic advisors in helping me discover my options. As I enter my senior year, I have also come to integrate my academic interests with my professional development. Now that I have hashed out what interests me, I am excited to see where it takes me. Will it be a career or graduate school or a gap year?— that’s for my post-graduation bucket list to figure out.

  • Be an extra on a TV show/movie

I have yet to achieve this. But I believe that one day, I will. I await the time where my friends will catch my on-screen cameo and send a picture of me living out my acting dreams now that I attend school in LA.

So, that was my college bucket list. As you can see, I have achieved some parts and am still working on others. Creating a bucket list is a great way to figure out your goals and set them in motion. What’s on your bucket list? 

Featured Image by Levi Guzman on Unsplash

Hannah is a junior at Dornsife College of Letters, Arts, and Sciences, majoring in Economics and minoring in East Asian Area Studies. Born and raised in Malaysia, she has a background in interacting with multiple cultures, languages, and heritages. She has also spent some time in Boston, Massachusetts, and briefly studied abroad in Osaka, Japan. Aside from English, Hannah is also fluent in Malay, proficient in Mandarin, and conversational in Cantonese and Korean. On campus, Hannah works for the Financial and Business Services and is involved in the International Students Assembly. In her free time, she loves going on food trips, listening to music, and simply enjoying a good conversation.

Asian American, culture, Family, Food

Handpulled Noodles: A Taste of Home

By Cassandra Liu

Edited by Natalie Grace Sipula

[3 minute read]

After every hard day, depressing event, or stressful moment, the first meal I turn to is one that has been passed down to me through many generations of my family. It is our family’s version of a classic Chinese noodle dish – handpulled noodles. We call it Lā Miàn, which literally translates to “pull noodles” in English. Paired with a vinegary, spicy dressing sauce, this dish is something that never fails to bring me comfort and even a sprinkle of happiness. 

Handmade noodles have an incredibly long and rich history. The oldest known origin of the noodles was traced to an area in Northwestern China and its recipe has diverged into countless variations with differing ingredients, noodle width length, and ways of making the noodles. This is how my family makes it:

Photo by Sarah Boyle on Unsplash

My family uses a mix of whole wheat and all-purpose flour. We begin by adding water to flour with a ratio of 1 water to 2 flour. Then, add a pinch of salt to the mixture and knead until a rough dough is formed. Cover the mixture with either a damp towel or cling wrap and let the mixture rest for around 10 to 15 minutes so that the dough is more workable. After that short period of time, continue kneading the dough until it is smooth, which might take around 2 minutes. Be sure to not overwork the dough, or else the gluten will develop and the noodles will become too tough. After the dough is smooth, divide it into two pieces. Using a rolling pin, roll them out into a rectangle shape with about a 0.5 inch thickness. Coat a plate in oil, coat both sides of the rectangle dough in oil, and place the dough on the oiled plate. Cover the plate in cling wrap and let it rest at room temperature for an hour and a half.

Photo by Igor Miske on Unsplash

Next, bring a pot of water to a boil. While the water is boiling, remove the dough from the oiled plate and cut the dough into 0.5 inch strips. Grab a strip and gently pull the ends in opposite directions. While pulling the strips apart, gently move your arms up and down and let the dough bounce against the tabletop, which helps the dough stretch out even more to your desired length. Drop the noodles into the boiling water and cook the noodles for 2 minutes, until the noodles are chewy and cooked through. Drizzle some sesame oil over the noodles to prevent them from sticking together while preparing the sauce. 

To make the sauce, mince garlic, ginger, and scallions. Place the chopped vegetables over the noodles along with some red pepper flakes. Heat up some neutral oil in a pan and pour over the chopped vegetables. Listen to and savor the sound as the hot oil fries the garnish. Add soy sauce and black vinegar to taste and enjoy!

Photo by No Revisions on Unsplash

Summer or winter, rain or shine, this dish is something that my family eats at least once every two weeks. Pair it with some boiled vegetables, and you have yourself a hearty and delicious meal! Whenever I’m feeling homesick, I come back to these noodles and I’m immediately taken right back to my family. 

Featured Image by Önder Örtel on Unsplash

Cassandra is a recent graduate who studied Health Promotion and Disease Prevention. She grew up in the Bay Area and speaks Mandarin fluently, a language she uses to interact with her parents and grandparents. On campus, she was involved in Trojan Shelter, Wazo Connect, and worked as a research assistant in the Brain and Music Lab at the USC Brain and Creativity Institute, among other things. In her free time, Cassandra enjoys cooking, playing music with her friends, and exploring the best food places in LA.

college, Food, lifestyle, student life

My Favorite foods to cook in College

By Tiffany Mays

Edited by Natalie Grace Sipula

[3 minute read]

Over the years, cooking has been a form of catharsis for me. Between class and work, cooking is one of the easiest ways for me to take time out of my schedule for myself. Amongst the highs and the lows of everyday life, preparing food allows me to express myself in ways beyond words. It helps me remember who I am and put aside my worries and insecurities if just for a minute. Each food has a signature scent that I often associate with a moment in my life. Filling the room with aromatic smells of crispy, savory, spicy, or citrusy meals, it’s often hard to pick just one dish. In spite of the array of options available, I always seem to cook exactly what I want. These dishes not only smell delicious, but also help me reminisce on my past, think about the present, and look towards the future as well.

Photo by Jason Briscoe on Unsplash

Food is like an art form, and as the artist I feel it is up to me to create something beautiful whenever I step into the kitchen. Without a doubt, cooking is an art that requires hours of practice, repetition, discipline, and patience. The intricacies of cooking go far beyond simply combining ingredients together, but knowing what flavors, textures, and aromas go together to form the perfect dish. To be an artist in the kitchen is harder than it looks, and trust me I’ve tried. After watching a few Food Network shows, it might seem easy, but chef’s spend years perfecting their craft. While I cannot say that I am there yet, I hope to be in the near future.

The joy of cooking is such an easy thing to incorporate into your life, but many don’t know what dishes they might like to cook. Here’s a few of my favorite dishes to cook in the kitchen for inspiration:

Photo by Max Delsid on Unsplash

Dinner

  • Jerk chicken, rice and peas, and fried plantains

Growing up in a West Indian household, my mom used to make this quite often for our family. Making it now really reminds me of home, and the comfort I felt at that time.

  • Chicken or shrimp empanadas and yellow rice

One of my favorite restaurants in New York City is a Cuban restaurant that served this exact dish at their establishment. While simple, this dish is always a staple in my diet, and easy to make from scratch. 

  • Chicken Parmesan

Inspired by some of the food I used to get in Little Italy, I like to make this dish once per week. One of my favorite pasta sauce’s to pair it with is Rao’s Marinera Sauce.

  • Chicken Lo Mein

Whether I use udon noodles or regular spaghetti noodles for this dish, it always tastes good. I prefer to use bok choy, broccoli, carrots, and green onions for my vegetables, but it’s really up to you what you would like to include.

Photo by Peter Pham on Unsplash

Appetizers

  • Fried Chicken Wings

After marinating the chicken overnight in a mixture of spices, you can’t go wrong with fried chicken wings. It’s a quick and easy meal that everyone loves to eat.

  • Shrimp Calamari

This dish is one of my favorite things to get when I go back home, and is super easy to make at home!

Photo by Aneta Voborilova on Unsplash

Dessert

  • Beignets

These French pastries pair really nicely with a cup of hot chocolate or coffee in the morning.

  • Coconut Cupcakes

Cupcakes are super easy to make from scratch, and by adding a little bit of vanilla and almond extract they taste even better! The coconut adds a fun new flavor that you don’t often see in cupcakes.

I hope this list gave you some ideas for dishes you would like to cook. If you want to start cooking regularly but are still having trouble planning out your meals, I recommend making a list of dishes you know you like and referencing this before you go to the grocery store so you will know what ingredients you need to get for the week!

Featured Image by Abbey Houston on Unsplash

Tiffany is a Master’s Student from New York City studying Stem Cell Biology and Regenerative Medicine. Her Bachelor’s degree is from USC in Human Biology on the Applied Physiology track with a Minor in Health Care Studies. She hopes to pursue a MD-PhD in the near future. She has conducted molecular biology, stem cell biology, and cancer biology research at UPC, HSC, and CHLA. On campus, she participated in many student organizations such as GlobeMed at USC and the Marching Band where she played flute. In her free time, she likes baking, exploring LA, trying new food, and hanging out with friends.