Food the Wong Way

Food the Wong Way, and some other hobbies

  • Lamb Stew with Butternut Squash & Carrots

    April can be a dreary time of year in the Pacific Northwest, when the reason behind the existence of a cozy coffee shop on every other street corner becomes apparent. This Sunday afternoon’s anticipation of spring warmth was salved with trying out this lamb stew recipe, with a side of netflix marathon. I don’t think…

  • Milan, Italia! Lemon Garlic Pasta & Seared Sea Scallops

    That’s right, for the few of you who may have puzzled at the last post, I was in Milan last week a few weeks ago visiting my good friends, J & G. A confluence of events created a last minute opportunity I just couldn’t pass up, despite the usual work pressures. Sleeping in on Monday…

  • Guess Guest Post

  • Cheese Gougeres

    Cheese Gougeres I’ve been meaning to try making these for a while and finally got around to it (and editing the photos, and writing a post). Since I didn’t change a thing besides halving the recipe, I won’t list the steps here but just link to the kitchn’s recipe here. Ingredients 1 cup (8 ounces)…

  • Mung Bean Sprouts

    I was looking for bean sprouts at the grocery store for those summer rolls i posted about, but I couldn’t find any fresh ones, besides which they always go bad so fast when fresh that I don’t get to use them before they all go bad. I am so sad when that happens that I…

  • Jicama, 2 Ways
    Salad vs. Summer Roll

    First up, the recipe that uses more jicama: (1) Citrus-Spiked Jicama and Carrot Slaw Originally from Cooking Light, (David Bonom July 2007) via Yummly search via myrecipes.com. The original recipe calls for much larger amounts, I scaled it down and did some relatively arbitrary proportions for convenience to make one lunch-salad size and one tiny…

  • oops

    Sorry, I missed getting the usual two posts in the last couple weeks. I’ve been busy with life..

  • Stock Sunday

    It’s that time again, about every quarter, my freezer starts to get too full of vegetable scraps, at which point I take ’em all and make some stock. In today’s case, I didn’t happen to have any leftover meat scraps that would have made it into a 4, 6 or 8-hour+ long process. Pffft. Unless…

  • Happy Lunar New Year!

    Dear reader, Happy lunar new year to you.

  • Red Rice Rainbow Chard Salad

    I had some leftover red rice from a meatball dish, and did a simple ad hoc salad out of it. In case you’re feeling uninspired in simple salad-making, here’s what I did, approximately: Ingredients: 3 stems rainbow chard, stems stripped and leaves chopped into ribbons 1/4 c Red rice ( I think it was Bhutanese),…

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