WOW I AM SO MAD RIGHT NOW I FEEL LIKE CHRISSY TEIGEN FROM HER SCALLOPS POST (READ IT RIGHT NOW IF YOU HAVEN’T ALREADY). I JUST WROTE THE MOST BEAUTIFUL, ELOQUENT PROSE OF A POST (LIKE JAMES BEARD AWARD WINNING STATUS) ABOUT THE PERFECT SPAGHETTI RECIPE (I ACTUALLY STOLE IT AND “ADAPTED IT” FROM SOMEONE MUCH MORE LEGIT THAN ME) AND IT. JUST. ALL. DISAPPEARED.
LAW IS TRYING TO COMFORT ME BUT HIS WORDS ARE JUST PISSING ME OFF EVEN MORE. IT WON’T ALL BE OKAY AND NO, MY POST WON’T BE AS GOOD THE SECOND TIME I WRITE IT.
AAGHGHGHHGHGHGHGHGH. IT’S BEEN TOO LONG SINCE I’VE POSTED SO I’M GOING TO JUST WRITE IT OUT NOW INSTEAD OF WAIT FOR MYSELF TO CHILL OUT.
Okay so you just need some spaghetti (I got mine at Eataly because I’m fancy), ripe tomatoes (DON’T PUT THEM IN THE FRIDGE or else they turn all sandy and gross), basil, garlic, chili flakes, and lots of olive oil. Oh and parmesan. I used one pound of spaghetti and 14 tomatoes (I actually counted from the photo because I care about you so much).
FIRST, boil some water. While the water is boiling, make this basil-garlic-chili-infused olive oil. What you do is you heat a ton of olive oil (you can put however much you want because you can save it and use on other things) on low heat (NOT TOO HOT OR ELSE THE OLIVE OIL WILL TURN BITTER). Add garlic slices, fresh basil, and chili. Let it all simmer on low heat for like 20 minutes and remove from heat. Continue reading Shi’s Kitchen: The Perfect Spaghetti→
Egg tofu is one of my favorite things in the world. And that’s only a slight exaggeration. For some reason, I haven’t seen it any any restaurants in Manhattan. Why isn’t anyone making this? Well, I took the matter into my own hands and have been making this version of egg tofu for years now. It’s delicious. Simple. And reminds me of home. Not much more you can ask for in life.
2 tubes of egg tofu (Yes, they come in tubes. No, it’s not gross. You can find at HK Supermarket)
I’m supposed to blog about Central Europe but I’m kind of over it now so I want to tell you about the Linguine con le Vongole that I made. I’ve been ordering vongole anytime I see it on the menu recently and it’s because I’ve just discovered how amazing it is. I talked about this discovery from my Lil Frankies post but basically, I think my baby taste buds have just grown to love the more subtle flavors from this dish. As a kid, I would only ever order tomato based pastas because I craved the juicy, tart flavor of tomato. I would NEVER order an olive oil and garlic based pasta because it just tasted like nothing to me. But now I have matured (okay maybe only my taste buds have). Vongole is an olive oil and garlic based pasta INFUSED with the deliciousness of clams. It’s surprisingly easy to make and absolutely delicious. Check out my super simple recipe!
Ingredients (for one):
a dozen littleneck clams (rinsed under water)
bunch of parsley (just take the leaves and chopped up finely)
about 6 cloves of garlic (also chopped up)
about a quarter to a third cup of white wine
one portion of linguine (form an “O” with your thumb and index finger, that’s about how much you need, maybe more if you are me)
Ever since a dinner party I went to recently where C.H. made fresh pesto, I have been non-stop thinking about pesto. I soon realized that the only way I could cure myself of this was for me to make my own pesto. I don’t own a blender (yet), but discovered that a blender is only optional in the world of pesto making. As a matter of fact, the first blog I’ve ever read (with the most beautiful food photos), blogs “Pesto Like an Italian Grandmother” – chunky monkey style (she doesn’t call it that, she’s a little more graceful of a writer than I am).
As I do with most recipes, I followed this one loosely. I bought the following ingredients:
A long time ago, a reader asked me for my pasta recipe that I frequently post on Instagram. I love pasta and pretty much need it weekly, if not more. I love all kinds of pasta too. From fancy ones that are extra al dente and served in small portions in a ginormous curved plate, to the home bolognese pictured above. The pasta I make is simple, very tasty, and completely unpretentious. You’ll see why: Continue reading Shi’s Kitchen: The SIMPLEST Spicy Bolognese→
One slow Saturday morning, I decided I wanted to make a citrus chocolate something. Orange and chocolate has always been one of my favorite chocolate combinations. Something about the combination of the citrusy acidity and the creamy cocoa tastes so complex and rich. I googled a bunch of recipes and this simple one from My Baking Addiction caught my eye.
The ingredients are basic, which is always the first thing about a recipe that attracts me. I don’t bake nearly enough to own all these weird baking-specific ingredients.
1 1/2 cup of all purpose flour
1 teaspoon of baking powder
1 teaspoon of ground ginger
1 cup of granulated sugar
2 large eggs (lightly beaten)
1/4 cup of vegetable oil
1 1/2 teaspoon of vanilla extract (I actually skipped this because, like I said, I don’t own baking things)
1 cup of milk
zest of 1 orange (I would probably do zest of 2 oranges next time)
Happy 3.14159265359.. Day! I’m not normally nerdy enough to celebrate the day (let’s be real now, the true reason I don’t celebrate is because I actually don’t love pie – minus Pearl’s summer blueberry pie… two and a half months away from my tummy). I don’t love desserts and I rarely bake because I don’t like to measure things, which generally causes a disaster in baking. But my team at work celebrates the day so I felt obliged to participate. I decided to make a no-bake pie to minimize failure.
32 oreos ish (if someone steals one or two while you’re cooking, you’ll live)
two packs of JELL-O Chocolate Flavor Instant Pudding & Pie Filling
half a stick of butter (melted)
2 cups of milk
1 8 oz. tub of Cool Whip (go with extra creamy)
As I don’t bake very often, I don’t have any of the right tools. I read online that it’s easiest to crush oreo cookies in a food processor but why would I have one of those when I have knife and hammer skills? As you can see, I laid out Oreos in a ziplock bag and hammered them into crumbs. A lack of resources inspires innovation, guys. Do as you like as long as you break the cookies up. Continue reading Pie for Pi Day! Oreo Crust Triple Layer Chocolate Pie…→
Eggplant really doesn’t get enough love. The craze was brussels sprouts in 2012, kale in 2013, not too sure what the vegetable craze will be this year… but I’m hoping that eggplant will make it to the list in the near future because it’s a damn good (and healthy) vegetable that too many people find repulsive. People who say “it’s the texture” are just being narrow-minded. The texture of an eggplant is similar to a zucchini!
Fish Fragrant Eggplant (鱼香茄子) is a classic Sichuan homecooked dish. As Appetite in China (where I got my recipe) says, the name is deceiving because it isn’t meant to taste like fish at all. The flavor is associated with how fish is often prepared in Sichuan cuisine, hence the name. It’s super easy to make and goes great with a bowl of rice. Very few Chinese kids hate eggplant and I attribute that to them growing up with this very specific dish. Continue reading Shi’s Kitchen: Fish Fragrant (YuXiang) Eggplant→
Man, Chinese New Year came and went so quickly. CNY is one of my favorite holidays because it brings together all my close friends and forces us to stuff our faces. It’s like Thanksgiving where the only purpose is to eat (and be thankful) but with better food (sorry).
So, on Chinese New Year, you pretty much HAVE to have a whole fish because of the Chinese saying “年年有余” or “every year you will have a surplus”. The word for “surplus” sounds like the word “fish” so… we eat fish to ensure that we’ll have more than enough to eat for the rest of the year (the culture really does revolve around food). You also can’t finish the fish (to show that there is, in fact, a surplus).
I’m so sorry I’ve disappeared off of the world wide web. I’ve been traveling for the past month, making stops in Moscow (a nine hour layover where I sampled watered down borscht, cold meatballs, and limp crepes), Beijing, Hong Kong, Cherating Beach in Malaysia, and Ho Chi Minh City. I’ve also gotten a little lazy. Not lazy in that I haven’t been eating of course. Almost every meal I’ve had in the past month was delicious and planned (Moscow aside). I’ve also learned a few new things from Mama Shi. Purple Yam Mochi is one of them. It’s a great simple little dessert to make and share. If you haven’t had a purple yam before, you have to go get some. It doesn’t taste particularly unique, but its color is so purple and saturated that it seems unreal. I didn’t add any food coloring to my play-dough-looking dough up there. Like most purple foods, it’s also very good for you. It’s high in potassium, B6, vitamin C, fiber, and antioxidants.
It’s super duper easy to make. Buy a few purple yams, remove the skin, and steam for 15-20 minutes until soft. Mix in with water, a tiny bit of sugar, and mochi powder, which you can buy at any Chinese supermarket. I only add a tiny bit of sugar because I like to make the filling a little sweeter. The filling I used this time is a black sesame filling. I always have a ton of black sesame soup (芝麻糊) packets lying around so just used that, mixed in some sugar, flour, and oil, and sauteed until super fragrant. Trust me, the whole house will smell great. You can also refrigerate any extra filling for future use. Add a bit of filling to a small handful of the dough, roll into a ball, and squash flat between your palms. Mochi powder is great because it doesn’t stick to your hands.