food & things with Christy Wang
This might be the best noodle dish i’ve made lately!! I’ve been on a biiiigg mapo tofu kick lately (like eating it every day of the week kinda big). And with tomato season being at its semi-peak, I felt like the spicy umami flavors of …
Jjamppong is my all-time favorite korean-chinese food and a dish that does NOT get enough recognition!! For this at-home version, I’m using a mixed medley of frozen seafood but tbh this would be EVEN better if you were using an assortment of shell-on mussels, head-on …
I feel like I’ve been enviously watching everyone else eat tomatoes on ig for the last 2 months and it’s finally my turn!! We had a colder than usual winter so I didn’t even see tomatoes at the farmer’s market until august?? This might just …
“You mian jin” refers airy, fried balls made with wheat gluten that you can find in an Asian grocery store like Ranch 99. Once cooked, these balls turn into a chewy texture, that’s almost meat-like. In conversations with friends, it seems like other people grew …
These Shanghainese baby wontons are made with a simple pork filling and served in an easy broth with soy sauce, sesame oil, and ground white pepper. Adding in whispy dried seaweed . One of my fatal flaws when making these is adding too much filling! …
I’m a day-one cheung fun stan but my childhood exposure to them was always the shrimp and/or pork-filled cheung fun you get at dim sum. A few years ago I had peanut-hoisin rice noodle rolls at a HK-style cafe and I was obsessed with the …