food & things with Christy Wang
This one is currently on my weeknight dinner rotation. You get a little sweetness from the honey, some tanginess from the ketchup, just a bit of a kick from the sambal oelek, and finish it off with sweet basil for that herby freshness. Every once …
This simple chow mein (fried noodle) is super easy to whip up for a weeknight meal, especially when you’re using frozen udon — something I always have stocked in my freezer. Shanghainese chow mein typically has a darker color thanks to the dark soy sauce, …
I can not get over how good this curry is! I generally love the pairing of beef and pumpkin (kabocha squash), and this one was no exception. To amp up the canned curry paste, I added fresh aromatics such as galangal, lemongrass, and makrut lime …
Rabokki is a Korean dish that combines two of my favorite things – ramen + tteokbokki! Other times I’ve made this, I’ve started off with a traditional Korean anchovy stock as the base and wouldn’t use the ramen seasoning packet at all. Then, I saw …
These spring rolls aren’t exactly traditional Bo Bia rolls (which usually don’t have vermicelli) but draw inspiration from Bo Bia as well as Singaporean/Malaysian Popiah rolls. This is a rough recipe for how I like to make them! For ~10 spring rolls: 1 baby jicama, …
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 …