by @girlfromcalifornia - food, travel, life
As a kid, whenever we went to a Chinese restaurant, especially a Shanghainese restaurant, we would always order stir-fried rice cakes (chao nian gao, 炒年糕) of some sort — sometimes with cabbage and other times with shepherd’s purse. Since being in New York, I haven’t Read More
One of my goals is to be more conscious about my meat consumption. However, so many of my favorite Chinese foods have meat in them so I’ve been actively experimenting with new variations. These tofu wontons are bomb and while different from the standard pork Read More
Peanut noodles were a popular dish in 10-year-old-Christy’s repertoire (and also one of five things in said repertoire). As a 10 year old I would smother my noodles in lao gan ma chili crisp – clearly, not much has changed. This recipe makes enough sauce Read More
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 Read More
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! Everyday Spots: El Farolito: When I lived in New York, the first place I’d go from the airport was for Read More
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 Read More
These Japanese-inspired strawberry sandos are just absolutely delightful and only require 4 ingredients! And who knew freshly whipped cream was SO good?? Peak strawberry seasons (read: now) is the perfect time to make these – you can also use other fruit like kiwi, oranges. I’ve Read More
July! Officially peak eggplant szn. Have never been a big eggplant girl but finally got around to learning how to eat it sometime in the last ~3 months. This is my go-to way for making eggplant at home. You can pan-fry or air-fry the eggplant Read More
This braised beef is perfect for assembling into baos or into scallion pancakes for beef rolls. It comes out of the slow cooker just ready to be pulled apart. Ingredients: ~1.25 pound beef shank, chuck roast would work to (you can also use a bigger Read More