Come join the good fight in fighting a culture of watching cooking shows while not knowing how to properly roast your vegetables, of being obsessed with MasterChef but not keeping fresh garlic in your arsenal.

The science behind cooking always fascinated me (shout out to Alton Brown). I think that’s what really kick started my love for cooking. But recently, I’ve started to see the trend of snackable cooking videos on Facebook I was confronted with the sad, sad, sad reality that some people need a video to make a tomato avocado salad (seriously this is a real one…).

That being said, not snackable content provider and professional chef on YouTube’s Hot Thai Kitchen inspired me to share with you that it’s really not hard to make some foreign goods. It’s all about having the ingredients to make it.


  • 1 small kabocha squash
  • 1 can of coconut milk
  • 1 quart of chicken broth
  • Protein of your choice
  • Other vegetables of your choice
  • 4 tablespoons of curry paste
  • 1/4 cup fish sauce*
  • 1/8 cup brown sugar


  1. Get your favorite stock pot and pour a quarter of your coconut milk in there. Let it boil and simmer until you start to see it thicken up or separate
  2. Add your curry paste and stir until incorporated. You’ll start to see some oil separating – totally normal.
  3. Once your curry paste and coconut milk are all incorporated, you can add your protein of your choice (chicken breast or tofu however, should wait until the end)
  4. Cook protein through and add the rest of your coconut milk and chicken stock. Stir until incorporated
  5. Slowly add your fish sauce and taste as you go – it’s salty!
  6. Add your brown sugar
  7. Stir until incorporated and bring to a boil then a low simmer
  8. Add vegetables and squash and simmer until squash is soft (this is where you would add your chicken breast of tofu as well)

*If you’re going vegan, feel free to use soy sauce in stead of fish sauce!

I always eat this over rice so I try and over season it a little bit. However if you’re eating it alone, feel free to season as you’re used to. Hope you enjoy!

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There is a man named Kenny that I work with who is quite the Renaissance man – he bakes bread, goes mushroom picking, bikes, and loves ice cream just as much as I do. He has an ice cream classification system that sorts various brands in either New School or Old School. He’s a man that gets me.

I too am just as interested in ice cream especially after just accepting that I work out for the sole reason to eat more of it. I have recently been trying to find a way to classify my ice cream experience just as Kenny has and I think I finally thought it through. Is this the most nerdy thing to ever have been blogged? Let’s see.

Category 1 – Home Style

  • A lot of custards
  • Toppings offered: chocolate sprinkles, rainbow sprinkles, whipped cream from the can,  maraschino cherries, crushed peanuts
  • Potentially offering soft serve
  • Home made but distributed across Bay Area grocers
  • Cake and sugar cones only
  • Example locations: Mitchell’s Ice Cream at the border of Glen Park and Bernal Heights, and Swenson’s Ice Cream in Russian Hill

Category 2 – Nostalgic

  • They call soda “pop”
  • They offer floats and banana splits
  • They have waffle cones
  • Employees wear paper boat hats and white aprons
  • Flavors are modern and made with high quality ingredients
  • There are vegan options
  • Example locations: Ice Cream Bar in Cole Valley

Category 3 – Fashionable

  • Flavor combinations are modern (e.g. lavender vanilla, cardamom cream, strawberry balsamic)
  • Various methods used to create the ice cream like liquid nitrogen
  • Will rarely have cones
  • Might offer a side product
  • Example locations: Loving Cup in Russian Hill, Smitten Ice Cream in Hayes Valley

Category 4 – Modern

  • Probably the most popular in SF
  • High quality ingredients
  • Will use words like “small batch” and “local”
  • Hipsters might work there
  • Waffle cones or cups only
  • Limited topping options
  • Vegan options available (and you bet they’re good)
  • Example locations: Bi-Rite Creamery in the Mission, Humphrey Slocombe in the Mission or Ferry Building, and my current personal favorite, Little Giant Ice Cream in the Financial District

This is just the beginning. Ice cream truly is a life style and with new places like Salt and Straw coming from L.A., there will never be a stop which is fine because I’d much rather talk about this than dating any day. Regardless, I will probably use this as a forward in my life’s manifesto. Keep up with my ice cream journey on Instagram with the hashtag #GenEatsIceCream

Cocoanutz and key lime pie in a waffle cone from Little Giant Ice Cream