food & things with Christy Wang
When I was visiting new york, I dined at Noreetuh where they served a pastrami-style whitefish with dabs of miso-mustard and, while I’ve never liked mustard before, I loved the combination of the two. When I got back I started to use miso-mustard on everything.. …
I love HK-style crispy chow mein with gravy, and recently made this simple at-home version that uses baked chow mein instead of the standard pan-fry. I drew inspiration from Hetty McKinnon‘s sheet pan chow mein which popped up on my feed a few months ago …
I generally dislike baking *but* the two pastry-like things I do like to bake are scones and galettes because they’re both pretty forgiving. I also think that galettes > pies. Disclaimer: I am definitely not a baker but these are some persimmon galettes I brought …
I view gifts as an opportunity to get someone something they may not think to spend/splurge for themselves, often times these are something yummy that they’ll hopefully love and use often. As a consumer, it’s also important for me to support small businesses with my …
This tofu is coated in a flavorful, glossy sauce made of Chinese five-spice powder, white pepper powder, and soy sauces. Like the name suggests, five-spice powder is made of a blend of five spices (duh): star anise, fennel seeds, cinnamon, sichuan peppercorn, and cloves. I …
I saw these ‘macaroni’-shaped tubular rice cakes at the store a few months ago and have been meaning to make something fun with them for a while and wowowow is this it. As much as I love a good mac and cheese at Thanksigiving… this …