food & things with Christy Wang
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 …
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 …