food & things with Christy Wang
Every time I look at a recipe for DanDanMian or TanTanMen (the Japanese take on the Sichuanese noodle dish), I feel a little overwhelmed! Many recipes include making your own chili oil, and most of them involve ground meat, which I rarely have on hand. …
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’m not a big meal prep person in the sense that I don’t often make full meals in advance. I do ingredient prep though — which often means blanching veggies and soft-boiling eggs to have on hand for meals during the week. Sometimes this just …
A few weekends ago, I finally ate at Udon Mugizo in San Francisco and tried their creamy mentai udon and omg, I was mindblown by how good it was!! I immediately knew I had to try to recreate and in all humility.. I think I …
I’ve been living in lisbon the last few weeks, which means my condiment selection has been much sparser than usual but I’ve loved how just a few ingredients can come together to make something delicious! I’m thinking I might eventually just do one post with …