Last night, I wanted to make a “What White People Eat” dinner: mac and cheese, greens, and a cob of corn. Unfortunately, it turned out that the almond milk I was going to use had been in the fridge too long and was getting moldy (grosssss!) and the greens I bought were actually mustard greens [...]
I won’t deny that one of the reasons I like traveling to Asia is for the food. Hong Kong is no exception. Despite it being a very international metropolis with its fair share of Starbucks’ and KFC’s, there’s still more traditional, tasty Chinese food to be found.
On my first night there, Will dragged me around [...]
After the disappointment of Class 302’s food, I tried my hand at recreating Chinese cafeteria food at home. It was pretty easy to make since everything was quickly stir fried.
Snow cabbage with edamame and baked tofu, bamboo with baked tofu, and a vegetarian version of the ground meat thing (mushrooms, pickled vegetables, tofu) that [...]
some dishes from Sona
Will took me to Sona the night of our engagement to celebrate. I guess he was pretty confident about what my answer would be since he made reservations before-hand. If I had said ‘no,’ it might have been a pretty awkward dinner.
The food was all really good, which was [...]
On my never-ending quest to find the Shanghainese restaurant, I ventured into Yu Garden, a newly opened Shanghainese Restaurant on the corner of Valley and Del Mar. Yu Garden is so new, it still has the new car smell. The walls are decorated with faux molding, the menus are still lacking the stickiness of well-worn [...]
I came across this recipe for sweet and spicy tempeh and passed it on to the BF. He liked it so much that he made it twice! I was always neutral about tempeh, but then I had this dish and now I love it! The funky armpit smell that fills the kitchen when [...]
Potstickers and dumplings are some of my favorite things to eat. They’re more of a pain to make for a weekday dinner, but if you make a big batch of them, you can freeze them easily.
The filling ingredients:
baby bok choy (I used about 12-20)
3 squares of baked tofu
4 dried shiitake mushrooms that have been reconstituted [...]
