food & things with Christy Wang
I am obsessed with these loopy cucumber cuts that I first saw from Okonomi Kitchen! They yield such a great bite. I married it with one of my go-to tangy Chinese salad dressings and it was *chef’s kiss*. Definitely recommend 1) using disposable chopsticks or …
The only time I’ve ever had Popiah was in Singapore — I’ve never had it anywhere outside of Southeast Asia! It’s also pretty common in Malaysia and Indonesia. I still remember the first time I had it, I was walking around the city and stumbled …
If you’re not familiar with it, lotus root has a crisp texture, almost reminiscent of celery but less fibrous. When picking a lotus root, try to to pick one where the ends are in tact, this helps retain moisture and also tends to be less …
Ok so maybe there’s a better name for these than tofu noodles but I swear that’s what they are and that’s what I always called them. They look like noodles and they’re made of soy. This tofu noodle salad is inspired by the flavors of …
After hargow, these are my personal second fave dim sum item. However, making them does take time and they’re gone so quickly :'(( Please read me!! Ok now that I have your attention (I take no offense, I often skim/skip the intro section of recipe …
As a kid I actually hated radish cake, not because I’d ever eaten lobakgo (萝卜糕) but because I associated daikon with this thing that was bitter and spicy, not realizing that in the cooking process, all of that goes away. Anyways, glad I finally gave …