food & things with Christy Wang
This tofu is coated in a flavorful, glossy sauce made of Chinese five-spice powder, white pepper powder, and soy sauces. Like the name suggests, five-spice powder is made of a blend of five spices (duh): star anise, fennel seeds, cinnamon, sichuan peppercorn, and cloves. I …
I saw these ‘macaroni’-shaped tubular rice cakes at the store a few months ago and have been meaning to make something fun with them for a while and wowowow is this it. As much as I love a good mac and cheese at Thanksigiving… this …
This one is currently on my weeknight dinner rotation. You get a little sweetness from the honey, some tanginess from the ketchup, just a bit of a kick from the sambal oelek, and finish it off with sweet basil for that herby freshness. Every once …
I can not get over how good this curry is! I generally love the pairing of beef and pumpkin (kabocha squash), and this one was no exception. To amp up the canned curry paste, I added fresh aromatics such as galangal, lemongrass, and makrut lime …
Rabokki is a Korean dish that combines two of my favorite things – ramen + tteokbokki! Other times I’ve made this, I’ve started off with a traditional Korean anchovy stock as the base and wouldn’t use the ramen seasoning packet at all. Then, I saw …
These spring rolls aren’t exactly traditional Bo Bia rolls (which usually don’t have vermicelli) but draw inspiration from Bo Bia as well as Singaporean/Malaysian Popiah rolls. This is a rough recipe for how I like to make them! For ~10 spring rolls: 1 baby jicama, …