Welcome to my site. Here you will find exciting mashups of my very own recipes for the everyday home cook. I draw influences from my days working as an Executive Chef at my own Chinese restaurant in Downtown San Francisco, as well as inspiration from various cuisines I experience from all my travels. 


Chef Kathy Fang
Holy Moly Pomegranate Guacamole

Holy Moly Pomegranate Guacamole


Mexican food is one of my favorites when it comes to snacking. I could eat guacamole and salsa all day everyday. While guacamole itself is a super snack full of healthy fats, the chips that go with it aren’t exactly. So I like to substitute those chips out occasionally for crudite (raw vegetables). Think carrot sticks, celery sticks, jicama…all perfect for dipping into guacamole. I also love to add pomegranate seeds in my guacamole to add an extra boost of nutrition. Hello antioxidants! Plus the sweet and tart seeds add a really nice texture to the guac. I hope you enjoy this recipe as much as I do!

Recipe: Holy Moly Pomegranate Guacamole

Serves 2        Time: 10 minutes


3 whole ripe organic avocados (soft to the touch)

1/4 cup chopped cilantro

1/4 red onion (finely minced)

1/2 jalapeño (de-seeded and finely minced)

2-3 limes (squeeze into guac) 

1/4 cup chopped tomatoes

1/2 cup pomegranate arils (Ruby Fresh has packs of them and so does Trader Joe’s)

Fine Sea Salt to taste (start with 1-2 pinches first and taste before handing more


1. Remove the avocado flesh by removing pit first and then scooping out the flesh into a mixing bowl

2. Use a fork to smash the avocado into a chunky and creamy mixture, good to have some chunks in it and not too smooth

3. Now add your ingredients except the pomegranate arils and incorporate.  Season with salt and taste. 

4. Garnish with pomegranate seeds so you can see those beautiful red jewels:)

Dig in!

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