food & things with Christy Wang
I’ve said it before and I’ll say it again, steamer meals are underrated and steamed fish, is probably the most underrated of them all. One of my go-tos is a one-steamer-meal situation that includes fish and veggies like this steamed snapper with bok choy. It …
This variation of nian gao tang (rice cake soup) is something my mom made all the time, she even made it for us when we were in Mexico because she found some really flavorful pork rib strips at the butcher shop. What’s essential here is …
“Mille-feuille” means a thousand layers/leaves and often refers to a crisp, flaky French pastry, but in this case, it refers to the many layers of napa cabbage and pork belly in this Japanese-style hot pot. Mille-feuille nabe is one of our go-to meals in the …
Deep frying is my nightmare, and it’s not just the oil splatters, I hate the before, during, and after. It’s temperamental, the cleanup sucks, and you’re left dealing with a big vat of oil!! But all good because it has helped me master the art …
Clams are hands-down one of the easiest things to prepare but they always feel kinda fancy and impressive, especially when you’re serving them to others, and this miso clam soup is a great example of that. I love the natural umami of clam stock and …
I generally try to avoid eating large quantities of meat, especially red meat, but every once in a while, we’ll have a steak as a ~treat your self~ type of meal. I also feel like my body is more open to the idea of red …