food & things with Christy Wang
A random memory popped up a couple of months ago — I was having dinner with my grandparents and my grandpa had brought out a pork dish that was served in a pumpkin. My parents and aunt suggested it might be ‘fenzhenrou’ when I brought …
Growing up, we only ate silken tofu ‘raw’ but incorporating firmer tofus raw into my meals is one of my go-to ways for adding a protein now. Lately I’ve loved just marinating it and having it with rice! This tofu marinade is inspired by mayak …
In Japanese, “soboro” refers to the technique of cooking things into fine pieces — soboro don is a rice bowl made with minced meat, usually chicken, and eggs scrambled into little bits. The chicken is lightly seasoned with soy sauce, cooking wine, mirin, and ginger, …
Mom’s panko-mayo salmon is my favorite way to bake salmon — it’s flavorful, has ✨texture✨, and the salmon comes out perfectly juicy. it’s also so simple that @designhangry has made it every week this month! To make mom’s og version, just season salmon with salt and pepper, …
Ugh this dish is sooo good and perfect for brunch! The minced meat is seasoned with soy sauce and cooking wine and then simmered alongside peas in a slightly sweet sauce comprised of mainly oyster sauce and soy sauce. This dish is typically made with …
