Crispy-Bottomed Oyster Mushroom Steaks

Introducing a new category for this blog: crunchyI’ll be indexing recipes by what’s got that crispy, crunchy thing going on. Contribute by writing in the comments with your top favorite crunchy Food the Wong Way recipes, and stay tuned for a new “crunchy” category in the navigation menu!

Crispy-Bottomed Oyster Mushroom Steaks With Chimichurri Sauce Recipe

– Prep Time: 15 minutes
– Cook Time: 15 minutes
– Serving Size: 2 -3


For Mushrooms:

– 1 pound of oyster mushroom, get a cluster if you can
– 2-3 tablespoons canola oil (olive oil will smoke more)
– Salt and freshly ground black pepper, to taste Continue Reading

The One Thing You Most Need to Know for March 2016

J/k. Just practicing my click-bait writing, folks.

Dear Readers,
Below is a poll on your potential interests for future blog posts. Feel free and encouraged to leave a comment by clicking “Leave a reply,” especially if you chose “Other,” or have more thoughts to share.

What would you like to see next on the blog?

Shakshuka – Brunch Time!

Sorry I’ve been a little M.I.A. with no weekly post for a while. I started a new job assignment and was pretty busy with that, …and a quick vacation in Kauai to get some quality relaxation in before my work & life falls back into hectic-ness. Also just generally always busy trying to seize life by the throat and shake it all around..

Without further ado, here’s a new installment:

Factor 1: Ah, how memories blur with time. A few years ago I got the privilege of exploring a little bit of Turkey, mostly Istanbul. As an ancient history fan, it was super exciting to explore this city with so much East-Meets-West history, with layers and layers of stories all piled on top of itself, not to mention multiple legacies of countless Roman leaders! That, and trying the food was such an adventure. I still dream of the egg and tomato dish I ate on an Airbnb host’s recommendation near Galata Tower in Istanbul. Fast forward to now, when I finally get around to trying my hand at the recipe below: tomato, egg, peppers, sounds delicious, right? Sounds the same!

Factor 2: When I was a kid and my mama went out of town I’d look forward to my Baba making his signature dish, egg and tomato fry. Yum! Apparently, it is a popular combination with me..

Voila: Sunday brunch dish trial, thinking I was making this:


Shakshuka, plated!
Shakshuka, plated!

Continue Reading