food & things with Christy Wang
Jjamppong is my all-time favorite korean-chinese food and a dish that does NOT get enough recognition!! For this at-home version, I’m using a mixed medley of frozen seafood but tbh this would be EVEN better if you were using an assortment of shell-on mussels, head-on …
Rainy days are for beef noodle soup!! I never make this *quite* the same way, but this is the basic riff off of. I’ve made this without the onion on a day I didn’t have any and couldn’t be bothered to go to the store. …
The pasta gives me slightly puttanesca vibes in the use of pantry staples, aliums, and umami-rich protein, but like.. Chinese. It relies on three Chinese pantry staples: lap cheong, tobandjan, and dried shiitake. Lap cheong aka xiang tsang is a cured, slightly sweet and savory …
I love the simplicity of these noodles and they’re SO good. I’ve been loving the soy-butter-mushroom combination recently and a little miso gives it more complexity. It’s a riff on Japanese Wafu Shoyu-Butter Mushroom pasta. Wafu pastas are Japanese-style pastas such as creamy mentaiko spaghetti, ketchup …
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 …
This is my take on suan la fen, or sour and hot noodles. The dish is from Sichuan and typically made with sweet potato starch noodles, which you may recognize from other dishes like japchae. The spiciness of the dish can be adjusted based on …