by @girlfromcalifornia - food, travel, life
As a kid, whenever we went to a Chinese restaurant, especially a Shanghainese restaurant, we would always order stir-fried rice cakes (chao nian gao, 炒年糕) of some sort — sometimes with cabbage and other times with shepherd’s purse. Since being in New York, I haven’t Read More
One of my goals is to be more conscious about my meat consumption. However, so many of my favorite Chinese foods have meat in them so I’ve been actively experimenting with new variations. These tofu wontons are bomb and while different from the standard pork Read More
Peanut noodles were a popular dish in 10-year-old-Christy’s repertoire (and also one of five things in said repertoire). As a 10 year old I would smother my noodles in lao gan ma chili crisp – clearly, not much has changed. This recipe makes enough sauce Read More
I had some cooked Dungeness crab meat left over and was brainstorming for creative uses of it.. and then I remembered how much I loved the crab fried rice from Fish Cheeks in New York (along with everything else on their menu). Recipe is all Read More
I missed these garlic noodles when I was on the east coast! They’re inspired by SF-style Vietnamese American garlic noodles that I love eating at restaurants like Perilla and Chubby Noodle. The OG ones are supposedly from Thanh Long, which I’ve yet to try myself! Read More
Love these Japanese egg salad sandos! I’ll randomly crave them when I want something homey; they’re sandwiched between two thick, fluffy slices of shokupan (Japanese white bread). I snagged some extra fancy bread that was imported from Japan that I bought from Nijiya Market. Referenced Read More
This dish is deeply personal. It’s something my mom would make for us. Comfort food. But more importantly, it’s something that her grandma made for my mom. I never knew my grandparents, so it’s only through food that I feel a close connection with them. Read More
These are so fun to eat as a midday snack! Crispy on the outside, chewy on the inside, a little sweet from the mirin, and tons of umami. Serves 2 as a main or 3-4 as a fun appetizer/side. Ingredients: 1 tbsp neutral cooking oil Read More
Growing up, the other kids my age on the street were Taiwanese. After school, their moms would bring us bian dangs (lunch/bento boxes) that they’d pick up from neighborhood Taiwanese cafes. Pai Gu Fan was always one of them. Thinking about those boxes makes me Read More