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 rices cakes (炒年糕) of some sort — sometimes with cabbage and other times with shepherd’s purse. Since being in New York, I haven’t found a restaurant Read More
Growing up, my mom would always make these pancakes when Chinese chives were in season, which they are right now. So when I was walking around Chinatown and saw them at the market, I found myself craving the pancakes she makes. Since I now live Read More
Fun fact: I don’t like scallions. But I love scallion pancakes. And as a kid, I loved scallion oil – emphasis on the oil, not the scallions. Every time my mom would make scallion oil, I would diligently pick out every single scallion before mixing Read More
Another childhood favorite of mine. Zhajiangmian, similar to but different from Korean jajangmyeon, is made with fermented soybean paste. Salty, thick, with just a touch of sweetness, it goes great over your favorite noodles or zoodles. Ingredients: 1 king oyster mushroom, minced 1/4 lb ground Read More
Thai basil chicken (Pad Krapow) is so flavorful and easy to whip up. In these quarantine times – frozen chicken breast, green beans, and birds eye chilis are your best friend. This recipe feeds 2 Christy’s.. use your best judgment on if that’s one or Read More
I’ve been eating a lot of congee lately – my freezer is full of chicken broth and there’s few breakfasts more perfect than a cozy bowl of chicken congee. But, what happens when I don’t have chicken soup and want something a little bit more Read More
What is a Chopped Cheese? From the always trusty Wikipedia: “Chopped Cheese, also known as “a chop cheese”, is a type of sandwich originating from New York City. Found in bodegas throughout the Bronx and Harlem, it is made on a grill with ground beef, 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
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