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food & things with Christy Wang

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Additional Posts

  • Cantonese-Style Minced Meat & Peas
  • Dan Dan Mian with Tofu Crumbles
  • Zucchini-Cabbage Pancake (egg-free!)
  • niu rou mian (beef noodle soup)
  • Shogayaki (ginger-fried pork)

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a day in hong kong + how much it costs! boy actual a day in hong kong + how much it costs! boy actually suggested this video as he always surprised by how much things cost! are the prices what you'd expect or more/less?

full vlog is on youtube but also linking tbt places I ate here!! while I 100% miss the food, more than anything, I miss having accessible + affordable public transportation that actually works 😪

where I ate (i can not seem to find the fish ball noods tho, soz)!

↳ brunch: sun hing restaurant | tin hau

↳ dinner: 上海香港麵家 (h.k. noodle) | causeway bay

↳ dessert: fook yuen | fortress hill

youtube: https://youtu.be/sB6Q_L3wD_U
Cantonese-style minced meat and peas 🥢 aka com Cantonese-style minced meat and peas 🥢 aka comfort food in a bowl!! Typically, this dish is made with ground beef that’s marinated with soy sauce and cooking wine and then simmered alongside peas in a slightly sweet sauce comprised of mainly oyster sauce and soy sauce. I subbed for ground turkey and tbh I prefer it with the turkey! It’s slightly sweet, super saucy, and the peas give it another degree of sweetness and texture (also yay for veggies). All that’s missing is a glass of hk milk tea on the side.

ɪ ᴜꜱᴇᴅ:
◦ yellow onion
◦ garlic
◦ peas
◦ ground turkey
◦ cornstarch
◦ shaoxing wine
◦ soy sauce
◦ dark soy sauce
◦ sesame oil
◦ white pepper
◦ sugar
◦ served with eggs + rice!

ᴍᴏʀᴇ ᴅᴇᴇᴛꜱ: http://christyw.com/canto-beef-bowl/
slurp’s up 🤙 updated the niuroumian (beef noo slurp’s up 🤙 updated the niuroumian (beef noodle soup) recipe on my blog with a few notes based on helpful comments + feedback I’ve received (thank you!!). keep tagging me in your noodle soups please, seeing them makes my day 🥹

ɪ ᴜꜱᴇᴅ:
◦ beef stew meat
◦ daikon
◦ yellow onion
◦ garlic
◦ ginger
◦ scallions
◦ soy sauce
◦ dark soy sauce
◦ shaoxing wine
◦ water
◦ star anise
◦ cloves
◦ bay leaf
◦ cassia cinnamon bark
◦ sichuan peppercorn
◦ pickled mustard greens
◦ dried chilis
◦ sugar
◦ salt

ᴍᴏʀᴇ ᴅᴇᴇᴛꜱ: http://christyw.com/niu-rou-mian/
the last of the fred stock (read: crab stock) 🥲 the last of the fred stock (read: crab stock) 🥲 got so many good suggestions for what to do with the crab stock (ty!!) — egg drop soup! instant ramen! soondubu! bun rieu! gumbo! But ended up being lazy and reheated it with laksa paste and lemongrass, and dropped in fish balls, tofu, bok choy, and glass noodles! 

also pro tip from my mom that we always use - roll out your citruses before slicing to get them nice and soft so the juices flow freely 🤌
crispy skirt xiaolongbao with a little kick of cur crispy skirt xiaolongbao with a little kick of curry powder [ad] ✨ xiaolongbao, or soup dumplings, are little bundles of joy that are commonly filled with a pork filling and bursts of soup. they’re usually served steamed but the crispy version is so much fun to eat and reminds me of shengjianbao (shanghainese pan-fried pork buns)! hiiighhhlly recommend having @the_xcj soup dumplings in your freezer so you can have these flavorful baos anytime the craving hits – the new taiwanese beef ones are especially phenomenal!!

lately I’ve been adding 1/2 tsp curry powder to use my usual slurry (1/2 tsp flour, 1/2 tsp cornstarch, 1/2 cup water) for a little kick + funsies. you can find more deets on the skirt here! http://christyw.com/party-gyoza/
crab stock success!! I really like to get THE MOST crab stock success!! I really like to get THE MOST out of my food, chicken carcass ⇢ chicken soup, crab shells ⇢ crab stock (aka fred stock rip fred)?? I wasn’t sure if this would work but it did! I took the water we boiled the crab in initially and added in onions, garlic, and the crab shells and let it simmer for an hour and a half or so. then I used it as the base liquid for tom yum soup!

🍜: tom yum paste, fresh lemongrass, maitakes, tofu, cherry tomatoes, shrimp, spinach, and rice noodles (all bits n bobs that needed to get cleared out). I probably wouldn’t use the stock on its own as it’s pretty light in flavor but it added a nice crab undertone and flavor to the noodles

I still have a couple of cups of broth left too! What next?🤔

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