food & things with Christy Wang
I missed these garlic noodles when I was on the east coast! They’re inspired by SF-style Vietnamese American garlic noodles that I love eating at restaurants like Perilla and Chubby Noodle. The OG ones are supposedly from Thanh Long, which I’ve yet to try myself! Read More
This dish is deeply personal. It’s something my mom would make for us. Comfort food. But more importantly, it’s something that her grandma made for my mom. I never knew my grandparents, so it’s only through food that I feel a close connection with them. Read More
These are so fun to eat as a midday snack! Crispy on the outside, chewy on the inside, a little sweet from the mirin, and tons of umami. Serves 2 as a main or 3-4 as a fun appetizer/side. Ingredients: 1 tbsp neutral cooking oil Read More
I can not get over how good this curry is! I generally love the pairing of beef and pumpkin (kabocha squash), and this one was no exception. To amp up the canned curry paste, I added fresh aromatics such as galangal, lemongrass, and makrut lime Read More
Rabokki is a Korean dish that combines two of my favorite things – ramen + tteokbokki! Other times I’ve made this, I’ve started off with a traditional Korean anchovy stock as the base and wouldn’t use the ramen seasoning packet at all. Then, I saw Read More
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, Read More
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*. You’ll need: 4 Persian cucumbers 3 tbsp Read More
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 Read More
