food & things with Christy Wang
A dim sum favorite, this makes ~24 shumai. But honestly, if you’re going to go through the effort, might as well make a double batch and freeze half of it for later! To freeze, place uncooked shumai on a tray in the freezer for ~2-3 …
After hargow, these are my personal second fave dim sum item. However, making them does take time and they’re gone so quickly :'(( Please read me!! Ok now that I have your attention (I take no offense, I often skim/skip the intro section of recipe …
I was surprised that these were so popular as a dim sum favorite! We always ordered them but they were just.. something there that I ate, rather than something I would go to dim sum in search of. I tried making this a few ways, …
As a kid I actually hated radish cake, not because I’d ever eaten lobakgo (萝卜糕) but because I associated daikon with this thing that was bitter and spicy, not realizing that in the cooking process, all of that goes away. Anyways, glad I finally gave …
There’s a lot of great spots but these are the ones that I think are most memorable to someone visiting and/or unique SF-only food experiences! updated May 2023 Everyday Spots: Treat-yourself:
Inspired by the dessert I had at Kedai Mekan a few weeks ago, this black sticky rice pudding reminds me of the sticky rice porridges my mom used to make for me as a kid, meets mango sticky rice. It’s topped with coconut cream and …