Recent Posts

Zha Cai Rou Si Mian, Noodles with Preserved Mustard Stems and Pork

Zha Cai Rou Si Mian, Noodles with Preserved Mustard Stems and Pork

So first of all, I feel like everyone needs to know about preserved mustard stems (Zha Cai), these savory, tasty little bits of vegetables are typically sold in packets for ~$1 or less at asian grocery stores (my dad likes to talk about when you Read More

Tobandjan Roasted Squash + Tofu with Broccolini

Tobandjan Roasted Squash + Tofu with Broccolini

I’ve recently really enjoyed using Chinese ingredients in less-traditional ways, and this tobandjan marinade is the perfect example — it’s so yummy!! Tobandjan is the Cantonese version of Sichuan doubanjiang. Both are a fermented chili broad bean paste, but the Cantonese version is more mild. Read More

Laksa Butter Seafood Foil Boil

Laksa Butter Seafood Foil Boil

Laksa is a rich and fragrant noodle soup from Malaysia that’s also common in other Southeast Asian countries like Singapore and Indonesia. Each laksa paste is made a little different but you’ll find a blend herbs and spices such as lemongrass, shallots, galangal, turmeric, and Read More

Roasted Miso-Mustard Trout with Gailan

Roasted Miso-Mustard Trout with Gailan

When I was visiting new york, I dined at Noreetuh where they served a pastrami-style whitefish with dabs of miso-mustard and, while I’ve never liked mustard before, I loved the combination of the two. When I got back I started to use miso-mustard on everything.. Read More

Sheet Pan HK-Style Crispy Noodles

Sheet Pan HK-Style Crispy Noodles

I love HK-style crispy chow mein with gravy, and recently made this simple at-home version that uses baked chow mein instead of the standard pan-fry. I drew inspiration from Hetty McKinnon‘s sheet pan chow mein which popped up on my feed a few months ago Read More

Mini Persimmon Galettes with Cream Cheese Spread

Mini Persimmon Galettes with Cream Cheese Spread

I generally dislike baking *but* the two pastry-like things I do like to bake are scones and galettes because they’re both pretty forgiving. I also think that galettes > pies. Disclaimer: I am definitely not a baker but these are some persimmon galettes I brought Read More