food & things with Christy Wang
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 …
“You mian jin” refers airy, fried balls made with wheat gluten that you can find in an Asian grocery store like Ranch 99. Once cooked, these balls turn into a chewy texture, that’s almost meat-like. In conversations with friends, it seems like other people grew …
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, …