food & things with Christy Wang
Another childhood favorite of mine. Zhajiangmian, similar to but different from Korean jajangmyeon, is made with fermented soybean paste. Salty, thick, with just a touch of sweetness, it goes great over your favorite noodles or zoodles. My mom’s variation is a mish-mash between bejing-style zhajianmiang …
Peanut noodles were a popular dish in 10-year-old-Christy’s repertoire (and also one of five things in said repertoire). As a 10 year old I would smother my noodles in lao gan ma chili crisp – clearly, not much has changed. This recipe makes enough sauce …
Fun fact: I don’t like scallions. But I love scallion pancakes. And as a kid, I loved scallion oil – emphasis on the oil, not the scallions. Every time my mom would make scallion oil, I would diligently pick out every single scallion before mixing …
I’d been eating a ton of olives, anchovies, and other ‘smelly’ foods while in Spain and my jetlagged self remembered that these were also the key ingredients to puttanesca at around 3am while unable to sleep. I went to the market the next morning (read: …