food & things with Christy Wang
Chive pockets (韭菜盒子 Jiu Cai He Zi) are filled with egg, chive, and mung bean vermicelli. They’re another childhood favorite of mine and something that I would always look for on the menu when we went out to eat. Since they’re not always easy to …
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 used to only like eggplant in baba ghanoush, and over time that came to include other roasted eggplant. Eating in its whole form was something I only started to like a couple of months ago when I started to cook it myself and this …
Nan Gua Bing, chinese pan-fried pumpkin cakes are these delightful little treats made by mixing steamed kabocha squash with glutinous rice flour, to make a dough with a mochi-like texture. They can be pan-fried plain or filled with some red-bean paste, I also like to …
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 weeks ago I had the strongest craving for Chinese-style broccoli and shrimp with a phat bowl of fluffy white rice. I had some delivered and I *inhaled* the order so fast — it was everything I needed. And then I thought, why am I …