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
So first of all, I feel like everyone needs to know about preserved mustard stems (Zha Cai), these savory, tasty little bits of vegetables are typically sold in packets for ~$1 or less at asian grocery stores (my dad likes to talk about when you Read More
I’ve recently really enjoyed using Chinese ingredients in less-traditional ways, and this tobandjan marinade is the perfect example — it’s so yummy!! Tobandjan is the Cantonese version of Sichuan doubanjiang. Both are a fermented chili broad bean paste, but the Cantonese version is more mild. Read More
Laksa is a rich and fragrant noodle soup from Malaysia that’s also common in other Southeast Asian countries like Singapore and Indonesia. Each laksa paste is made a little different but you’ll find a blend herbs and spices such as lemongrass, shallots, galangal, turmeric, and Read More
When I was visiting new york, I dined at Noreetuh where they served a pastrami-style whitefish with dabs of miso-mustard and, while I’ve never liked mustard before, I loved the combination of the two. When I got back I started to use miso-mustard on everything.. Read More
I love HK-style crispy chow mein with gravy, and recently made this simple at-home version that uses baked chow mein instead of the standard pan-fry. I drew inspiration from Hetty McKinnon‘s sheet pan chow mein which popped up on my feed a few months ago Read More
I generally dislike baking *but* the two pastry-like things I do like to bake are scones and galettes because they’re both pretty forgiving. I also think that galettes > pies. Disclaimer: I am definitely not a baker but these are some persimmon galettes I brought Read More