food & things with Christy Wang
And the cabbage love continues. The first time I made these, I made them for my parents and when they loved them, I knew it was a winner! Tho the first time I made them as cabbage steaks and they were kinda annoying to eat, …
Soy-Scallion Fried Eggs 🍳 of all the breakfasts my dad used to make for me, this was definitely one of my faves (and yes, I felt that way even though I don’t even like scallions!!). This was probably one of the few dishes where I …
Luo Song Tang, Shanghainese-Style Borscht ✨ Ahh I’m so excited to share this with you mainly because it holds so much nostalgia for me and I also think it’s been years since my mom has made this (I actually ended up bringing her some of …
So first of all, I feel like everyone needs to know about preserved mustard stems (Zha Cai), these savory, tasty little bits of vegetables are typically sold in packets for ~$1 or less at asian grocery stores (my dad likes to talk about when you …
I’ve recently really enjoyed using Chinese ingredients in less-traditional ways, and this tobandjan marinade is the perfect example — it’s so yummy!! Tobandjan is the Cantonese version of Sichuan doubanjiang. Both are a fermented chili broad bean paste, but the Cantonese version is more mild. …
Laksa is a rich and fragrant noodle soup from Malaysia that’s also common in other Southeast Asian countries like Singapore and Indonesia. Each laksa paste is made a little different but you’ll find a blend herbs and spices such as lemongrass, shallots, galangal, turmeric, and …