food & things with Christy Wang
I’m a day-one cheung fun stan but my childhood exposure to them was always the shrimp and/or pork-filled cheung fun you get at dim sum. A few years ago I had peanut-hoisin rice noodle rolls at a HK-style cafe and I was obsessed with the …
In elementary school, my friend’s mom would bring spam musubis to every potluck; they were the ooonnllyy thing I cared about. I remember being so bummed the one time she was away for work and didn’t bring them in lol. Nowadays, I know that I …
The first time I remember having esquites was at Tacombi, a Mexican restaurant I’d frequent in new york, particularly on first dates. Yes, solid tacos, cute + chill ambiance, good margs, all conducive to a first date! buuutt I also knew that if the dates …
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 …
I’ve been making this ever since I saw my friend Sincere post a version of it on his stories last year buuuutt I never never measure.. anyways I finally (kinda) did it and now you need to make it!! I used (to make 2 sandwiches): …
Inspired by my love for bings (chinese pancakes) and pajeons (korean pancake), these pancakes have the perfect cronch and are simple to make with your fridge veggies of choice, just swap out ~1.5-2 cups of your chopped veggies of choice in place of the zucchini …