food & things with Christy Wang
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 …
One of the things that makes Hainanese Chicken so freaking good is the aspic. This is the little jelly layer that forms underneath the skin as a result of the chicken cooking process and treatment. The ingredients are simple, the technique here is everything. Thank …
Someone on TikTok commented on my video saying that this restaurant in Japan called dumplings with crispy skirts party gyoza and I ABSOLUTELY LOVE IT. Party gyoza ftw. This is an easy trick to make your frozen dumplings a little fancy and get extra crisp!! …
The only time I’ve ever had Popiah was in Singapore — I’ve never had it anywhere outside of Southeast Asia! It’s also pretty common in Malaysia and Indonesia. I still remember the first time I had it, I was walking around the city and stumbled …
