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Meerz Kitchen, Queens, New York, NY (2025)

12/26/2023

DanDan Noodles!
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A dish originating from the Szechuan province of China, it compromises of a spicy meat sauce served over noodles. Traditionally it is served dry but other variations add some soup as well.

I combined the two methods by adding chicken broth to the ground meat and then thickening it with corn starch to create a sauce that coats the noodles. Originally, the meat used is ground pork but we substituted it with ground chicken thigh and breast to try to match the fatiness and texture.

The key flavours are cornerstones of Szechuan cooking such as chili oil, Szechuan peppercorns, and pickled vegetables. We added sesame paste and other aromatic flavors to compensate for the lack of chili oil.

The final product did not contain the spice profile we were aiming for but we still achieved an amazing noodle dish. Paired it with some boiled Yu Chou.

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11/08/2023

Musakhan!
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Considered the national dish of Palestine, Musakhan is also enjoyed in other parts of the Levant.

The ingredients which give this dish its unique flavors are Lebanese 7 spice powder and sumac. The roast chicken is rubbed with atleast a dozen spices, baked, and traditionally served on top of Taboon bread. The bread is also lathered with caramelized onions, which get their dark color from the spice blend.

Instead of Taboon bread I used naan. The result is a very fragrant dish pulling its flavors from the tangy sumac and the aromatic 7 spice.

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06/27/2023

Had to end the Isaacs Culinary Program with a dish that reflected my interests and effort!

1. I like Persian food
2. I love lamb
3. Had a bottle of saffron sitting at home

And that is how this dish of braised lamb shanks paired with cranberry pilaf and roasted vegetables was put together!

- Braised lamb shanks were slow cooked for hours in an array of spices with a base of tomatoes, carrots, aromatics and chicken stock.

- cranberry rice pilaf had saffron stained rice topped with a cranberry, cashew, and onion mixture cooked down with sumac and sugar.

- roasted veggies were eggplant, carrots, and cauliflower.

For dessert I made a saffron and rose water ice cream atop a bed of toasted walnuts. Topped with a tart pomegranate sauce and fresh mint.

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05/19/2023

Thai Style Trout!
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The sight of a whole fish maybe off-putting to some but we take it as a sign of freshness and authenticity.

The fresh trout was seasoned with ingredients from a private dinner, which also served this dish as part of their course. The fish is stuffed with lemon slices and galangal. Then a paste of leek and makrut leaves is lathered on along with a paste made from fermented soybean and rice vinegar.

Bake in oven for 20-25 minutes on 350 and you’re all done! Garnish with perilla leaves and lime zest.

The delicate flavor of the fish pairs well with the aromatic ingredients used.

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04/26/2023

Shredded Chicken Spring Rolls!
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These fragrant and crispy rolls are a staple on our Ramadan table. Since childhood our mother has been making these spring rolls and now we have learned the recipe to continue the tradition. Ofcourse we made some additions to the recipe as our pantry and palette expanded. Now we present to you the final product!

Thigh meat is cooked beforehand and shredded before being added to freshly grated carrot and shredded cabbage. Season to taste, fold within wrappers, and fry to a crisp. We like to enjoy ours with a Thai chili garlic sauce.

Video will be up soon.

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03/28/2023

Quick Chicken Pho!
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An easier alternative to the traditional beef version. The recipe requires you to toast spices and char aromatics before throwing everything in a pot to simmer for under an hour.

The rich broth is paired well with fresh cilantro and spring onion, we added fish balls as well. Add lime, chili oil, or sambal to spice up to your liking!

Video will be up soon!

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02/22/2023

Chicken soup dumplings!
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We used beef marrow bones to elevate the flavour of the chicken dumplings. The bone broth is used to make the hearty soup while the marrow is mixed into the dumpling filling. The result is a rich and refreshing bowl of soup dumplings.

We paired it with a spicy and sour sauce made of chilli oil, black vinegar, spring onions, ginger, and soy sauce. Add directly to the soup and use it as a dipping sauce!

Video will be up soon!

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01/24/2023

Stuffed cabbage rolls!
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A dish present in many Eastern European and Middle Eastern cultures, it has simple yet varying flavour profiles.

The cabbage brings through a sweet flavour while the rice and beef filling provides the richness. The tomato and yogurt sauce adds the acidity needed to tie all the flavours.

The dish takes time but yields a lot of rolls which can also be frozen to steam later. Perfect for meal prep and is healthy as well since everything is steamed.

Video will be up soon!

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01/03/2023

Spicy tuna kimbap!
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One of the first Korean foods that we tried and been going back ever since. The ability to combine a variety of textures and flavours means you can use anything to make kimbap. Vegetables,
chicken, beef, or in our case tuna, can be used as a filling.

It’s surprisingly easy to make and required mainly prep work and minimal cooking. We filled ours with carrots, kimchi, yellow radish, fernbrake and spicy tuna. Make sure you have your rolling skills down and your good to go!

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10/11/2022

Conch and shiitake mushroom with Chinese broccoli!
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A method of inspiration for us is going to different markets and surveying the ingredients. One ingredient that stood out to us was conch, a type of meat which we haven’t worked with before.

After buying it, looking into how to prepare it, and researching a few recipes we came up with our dish above!

Conch and shiitake mushroom is braised to the point of tenderness in sweet and savoury flavours. We decided to pair the rich flavours of the conch and mushrooms with Chinese broccoli. The bitter and fresh flavours of the broccoli worked well to balance out the dish.

The conch meat had a chewy texture and a fresh seafood flavour. It is quite filling and definitely for those dedicated to trying new flavours and foods.

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09/25/2022

Spicy Noodle Soup!
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This dish uses the a few basic ingredients seen in Korean stews but our method doesn’t require as much cooking time. The addition of pre made dumplings and blanched shrimp elevated the noodle soup.

Garlic, scallions, chilli flakes and seasonings are fried down before adding broth or water. Add soybean paste and boil down till flavours are concentrated. Add any desired vegetables, we used mushrooms.

We strongly recommend to add kimchi but didn’t have any on hand

Plate with blanched shrimp and pan fried dumplings and you’re all done!

Video will be up soon.

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09/10/2022

Salt and Pepper Shrimp!
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A dish of Cantonese origin, it’s easy to make and requires a few ingredients!

Shrimp is deep fried in cornstarch before being stir fried in garlic, ginger, and red chillies. Season with salt and pepper. Traditionally it’s seasoned with white pepper but we didn’t have any on hand. Variations of the dish also include Szechuan peppercorns, but we aren’t big fans of those anyways 😅

Served with a bowl of fragrant fried rice and enjoy!

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08/20/2022

Basil Chicken Stir Fry!
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A simple stir fry with the vegetables of your choice covered in an addictive sauce. The flavour of each vegetable comes through complemented by the sweet and savoury sauce. Better than takeout yet packs the same flavours!

Thinly slice and velvet the chicken breast so it’s tender when fried. Blanch your broccoli and add to your stir fry last so it’s still crunchy. Add other veggies depending on their cooking time, we used baby corn, shiitake mushroom, and zucchini.

Sauce goes in last to coat everything, thicken with cornstarch and you’re all done!

Video will be up soon

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07/19/2022

Hainanese Chicken!
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A popular dish in Southeast Asia brought over by Chinese immigrants. This dish is a favourite of ours due to the simplicity of the flavours which can be elevated through the sauces. Easy to make but requires many different ingredients.

The chicken is poached and the broth used to cook the rice, within the sauces, and served on the side. The three sauces, sweet soy, chilli, and ginger scallion bring many different flavour profiles.

I usually pour all three onto the chicken and enjoy!

Video will be up soon.

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07/05/2022

Crying tiger lamb!
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A Thai dish which roughly translates to “crying tiger” due to the spicy sauce paired with the meat. You can use a tender cut of beef, we used lamb loins.

The meat is marinated lightly before being grilled or pan fried. The sauce packs most of the flavour, containing ingredients such as fish sauce, lime juice, sugar, red chilli, shallots and coriander. The spicy, sour, salty, and sweet sauce with fresh herbs pairs well with the gamey flavours of the meat!

There are other renditions of the sauce as well so don’t be afraid to try new ones!

Video will be up soon.

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06/17/2022

Shrimp in harissa sauce!
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Harissa is a North African chilli paste that is tangy, savoury and has many layers of spice. We paired the harissa with other Mediterranean ingredients such as vine tomatoes, pickled olives and chillies, and sweet red peppers.

A dash of truffle oil at the end brings a deep note to the vibrant flavours of this dish!

The end result was a sweet, spicy and tangy sauce that paired well with the shrimp. While you soak up the sauce with some challah bread there are also olives and peppers to add more depth to the flavours!

Video will be up soon.

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06/04/2022

Hot and Sour Soup!
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A favourite order of ours at Chinese restaurants. The flavour of the soup is brought out by black vinegar and white pepper. We didn’t have white pepper on hand so used black pepper instead and it still came out great!

Pieces of marinated chicken are sautéed before water or broth is added. Thicken with cornstarch and add your vegetables and tofu gradually depending on their cooking times. Season with soy sauce, black vinegar, chili paste, sugar, black pepper and salt.

Dash of MSG for good luck, optional.

Video will be up soon!

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05/17/2022

Chicken soup!
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We have been under the weather lately and thought it would be best to make some hearty soup for this weeks post!

A broth of vegetables and chicken is seasoned minimally to let the natural flavours pull through. That doesn’t mean the soup is dull, the aroma of fresh dill, root vegetables, and lemon add onto the dish.

This soup is perfect to enjoy even when you aren’t battling a flu or upset stomach. Add some pasta to make it a filling lunch!

Video will be up soon!

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05/04/2022

Panned Chaat!
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Surprisingly our first time working with paneer, definitely need better brand suggestions so leave some in the comments! We thought the paneer would be a great alternative to more traditional ingredients in chaat such as chickpeas.

Chaat is a wide variety of savoury snacks originating from the South Asian subcontinent. It is made up of many ingredients that deliver tangy, sweet, sour, spicy flavours with different textures.

We fried the paneer before tossing it in seasonings, herbs, veggies, and chutneys. The result was a super addictive snack.

Video will be up soon!

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04/24/2022

Mango sticky rice!

A balanced dessert originating in Southeast Asia which can be made with a handful of ingredients!

Sticky rice is saturated with coconut milk before being dressed with a sweet coconut sauce. Paired with cold mango, the warm and sweet sticky rice compliment each other perfectly.

Video will be up soon!

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04/12/2022

Thai style chicken with eggplant!
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Chunks of tomatoes, chicken and eggplant come together in a savoury gravy thickened by eggs.

The chicken and eggplant are stir fried in aromatics such as red onion, ginger and garlic before they’re simmered with tomatoes and seasonings.

The seasonings included fish sauce, chili paste, oyster sauce, and sugar. Once the dish is almost ready, add scrambled eggs and mix. Enjoy with a bowl of white rice!

Video will be up soon!

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03/31/2022

Japchae!
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A Korean dish of seasoned sweet potato noodles, veggies and a protein. The simplicity and taste of the dish has made it very popular in restaurants and to make at home. It’s also a good way to include veggies in your diet!

We used rice noodles as the sweet potato noodles were unavailable. Prep each veggie and your protein before stir frying and adding your noodles and sauce.

The sauce is typically made of soy sauce, sugar, garlic, sesame oil and seeds but we wanted to elevate the flavour by adding gochugaru (Korean chili flakes) as well.

Video will be up soon!

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03/21/2022

Some photos from our spicy beef stew reel, make sure to check it out!!

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02/12/2022

Glazed carrots with Greek yogurt!
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A perfect breakfast dish, the glazed carrots pair well with the sour Greek yogurt and the tangy strawberry sauce.

The carrots are tossed in a glaze of honey, ginger, garlic, cinammon, butter, and olive oil. Bake for 20 minutes on 375F.

While they’re baking get your strawberry sauce ready. Mix strawberry jam with black vinegar and sesame seeds.

To plate spread your greek yogurt, drizzle strawberry sauce, place the carrots and garnish with pine nuts and parsley.

Enjoy with some toast!

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02/06/2022

Lasagna!
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Our recipe testing included researching many different recipes and pulling out the components that we think would work best. This lasagna is a mix of all of those ideas!

We decided to keep that classic combination of cheese, meat sauce, and pasta, which hits the spot every time.

A mix of cottage cheese, grated Parmesan, and shredded mozzarella hit all the notes when it came to the cheese’. Then, it was layered with a ground beef meat sauce which had been simmered down with crushed tomatoes, tomato paste, and seasonings. Once ready, poo the tray into the oven for 30 mins and broil for the bubbly top layer!

All the flavours melded incredibly for a flavourful and decadent dish!

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02/01/2022

Fried Masala wings!
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This recipe is very special and nostalgic for us because it’s based on our mom’s desi-style recipe for making some classic fried chicken! Craving the flavours from our childhood, we decide to recreate it ourselves.

The recipe is quite simple as it requires marinating the wings with some pantry staples such as cumin powder, crushed coriander seeds, red chilli powder, chat masala, ginger garlic paste, salt and pepper. For the crispy crust create a dry batter of equal parts corn starch and flour. The spices create such a zesty and savoury coating for the chicken it’s addictive, especially with the crust!

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01/26/2022

Sweet rice paper rolls!
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Getting inspiration from various innovative recipes using rice paper, we created our own unique dessert.

The ingredients used in this are seen in Southeast Asian recipes. The rice paper is hydrated and spread with a reduction of coconut milk and Ube flavoured condensed milk (which gives the rolls its purple color).

Then sprinkle crushed toasted coconut, crushed almonds and layer with crispy pan fried rice noodles which were first boiled in coconut milk. Followed by bananas tossed in palm sugar syrup and roll to a finish.

Serve with a final sprinkle of crushed coconut and you have a healthy and filling dessert!

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01/20/2022

Dynamite Shrimp!
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A viral recipe on tiktok as well as a really popular appetiser, dynamite shrimp definitely lived up to the hype.

For seasoning the shrimp, scramble some eggs and add desired seasonings. We added whatever we thought would pair well with the shrimp (pepper, cajun seasoning, garlic powder). Then double coat the shrimp in a 50:50 ratio of cornstarch and flour. Fry for a few minutes and toss in your sauce!

The simplest version of the sauce contains chili sauce and Mayo. However we wanted to create more depth, using mayo, 2 types of chili pastes, plum jelly, and lemon. This hit all the notes of spicy, sweet, and sour, very addictive!

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01/14/2022

Chicken pulao (polo or pilaf)
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Pulao is a dish originating in Central Asia which had spread across South Asia and the Middle East. Even with its variations, the preparation always involves cooking rice in a stock and adding meat and vegetables if desired.

The South Asian version has many more spices. We created a stock out of a whole chicken, as the bones release a lot of flavour. In a separate pot create a flavourful masala and add your chicken from the broth to fry in the masala. Once everything is incorporated add your strained broth, rice, and cook till perfection.

The result is a hearty and flavourful pot of rice, full of protein. We pair ours with raita or a yogurt salad to cut through the richness of the dish.

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01/09/2022

Aloo Gobi (Cauliflower and Potatoes)
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A popular vegetarian dish in South Asia that is packed with flavour and is super filling.

Like most desi dishes, you start off with creating a “masala” that will contain most of the flavour and coat the veggies.

This masala usually consists of tomatoes, onions, and seasonings such as turmeric and cumin, which are fried down to a paste. Then you add your potatoes first due to their longer cooking time, followed by the cauliflower.

Cook till tender and serve with roti or on its own!

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