food & things with Christy Wang
This Hawker eats series is in collaboration with my friend, Em, who’s the mastermind + owner of Dabao Singapore. I’ve never had a Mee Jiang Kueh before but Em had shared this video of a 72 year old Singaporean uncle who started his Mee Jiang …
This brainchild came about one day when I bought a sh*ttn of zucchini to make zoodles, and then my sister (whom I live with) informed me that she doesn’t like zoodles ? It’s a great way to trick your spouse, child, sibling into getting their …
If you’re not familiar with it, lotus root has a crisp texture, almost reminiscent of celery but less fibrous. When picking a lotus root, try to to pick one where the ends are in tact, this helps retain moisture and also tends to be less …
Ok so maybe there’s a better name for these than tofu noodles but I swear that’s what they are and that’s what I always called them. They look like noodles and they’re made of soy. This tofu noodle salad is inspired by the flavors of …
This is my take on suan la fen, or sour and hot noodles. The dish is from Sichuan and typically made with sweet potato starch noodles, which you may recognize from other dishes like japchae. The spiciness of the dish can be adjusted based on …
