My @beardfoundation award medals just arrived and I am freaking out all over again! I was not able to go to the awards because I was busy getting married and I found out I won right before putting on my wedding dress. So it was really difficult for me to process my emotions that day because so much was happening all at once. For the last month, winning these awards felt unreal, but holding these medals today make me so emotional.
I haven’t been able to say this, but I’m proud of myself. I’m proud to be Chinese American, I’m proud to be from an immigrant family that shares their love through food, and I’m proud that the stories and recipes I’ve held so dear were embraced by so many around the world. Chinese baking means so much to so many and it deserves all the spotlights and recognition.
When I first started writing my book, I had very humble goals sharing the culture of Chinese baking as respectfully as I could and to sell a good amount of copies. Everything Mooncakes and Milk Bread has accomplished has been beyond my wildest dreams. I hope this book inspires YOU and reminds YOU that your voice and your perspective matter and that you’re the best person to share. Let’s continue to diversify our bookshelves and what we make in the kitchen.
Love you all! Oh and I’ll be doing an IG live 7/14 at 11:30am pst where I’ll be making egg tarts and talking about the awards/wedding day/this cookbook/next book! Catch up with you then!
🍋 Meyer Young, our little MY Guy 💛 named after his great great grandpa and great Goong Goong!
He joined our family in the early morning of Pi Day, which feels so appropriate. Parenthood has been the most beautiful, deeply transformative, and tiring experience. We’re so full of love and grateful for this beautiful boy 🥰
Also, food has never tasted so good. Absolutely zero regrets about the amount of food I stashed in our freezer. Cho Family Dumplings brought on some happy tears 🥟
It took me 2 weeks but our freezers are filled with meals we can eat with one hand, cozy soups/curries/chilis, comforting pasta trays, so many dumplings, and plenty of cookies ☺️ I think meal prep is my truest form of nesting and I see all these meals as a little gift and big kindness to our future very sleepy selves.
I wrote a roundup of every single thing I prepped for postpartum and it’s on the newsletter today! Link is in my bio! Recipes are linked/noted and it features over a dozen new recipes to hold us over until we return to our regularly scheduled programming 🧡
The freezer is well stocked with broths!
My milky beef bone broth recipe is up on the newsletter today and you can find my scrappy chicken stock recipe in my cookbook, Chinese Enough!
Today is my last day of postpartum meal prep! We’re almost done! I’ve been sharing the recipes on Have You Eaten Yet? And the full meal prep list/guide will be up Thursday!
Today’s afternoon coffee break: Iced Coffee with Strawberry Cold Foam made with @peetscoffee ! #PeetsPartner
I look forward to the ritual of making my special afternoon coffee just as much as actually drinking it. I used Peet’s Middle Ground, which is half caffeinated and has been my go-to lately, especially later in the day when I want to avoid any caffeine jitters. It has notes of brown sugar, dutch cocoa, and stone fruit which pairs so well with a sweet and bright strawberry cold foam! #PeetsCoffee
Here’s how to make it:
In a small bowl, whisk to combine 1/4 cup heavy cream, 1 1/2 tbsp finely ground freeze-dried strawberries, 2 tsp powdered sugar, and a pinch of salt until thick, slightly airy, but still runny. Add 1 tbsp of milk and whisk until smooth and the cold foam runs off a spoon.
Fill a carafe with 300g ice. Add 60g of coffee grounds to a pour over cone and set over the carafe. Gradually pour 500g of hot water over the grounds, allowing the coffee to bloom and drip over the ice.
Fill a glass with ice. Add a little milk to the bottom, then the ice coffee, and top with strawberry cold foam. Finish with a dusting of freeze dried strawberry powder. Enjoy!
☑️ Breakfast Moo Shu-ritos!
Crossed these off the postpartum freezer meal prep list but I think I need to make another dozen because I fear I’ll eat all of them before baby gets here 🌯 each is filled with soft scrambled eggs, hoisin mushrooms, caramelized cabbage, pork floss, and a smear of Doubanjiang and mayo. A perfect handy anytime snack!
Full recipe is in today’s newsletter and linked in my bio.
☑️ Steamed Egg Breakfast Sandwiches!
One more item off the postpartum freezer meal prep list! I made a dozen of these in about an hour thanks to my new favorite way to make a slab of tender eggs!
Full recipe is in today’s newsletter and linked in my bio.
Postpartum Freezer Meal Prep Part 1: Dumplings!
☑️ Har Gow/Shrimp Crystal Dumplings (recipe is in Mooncakes and Milk Bread)
☑️ Cho Family Dumplings (recipe is in Chinese Enough)
☑️ Spiced Chicken Momos (recipe is in my newsletter)
Spend a morning with me and a warm mug of @peetscoffee ! #PeetsPartner
Mornings lately have been starting with a pot of Peet’s newest medium roast, Middle Ground, which is a blend of regular and decaf beans, making it perfect for someone like me, who is watching their caffeine intake!
Peet’s has been a staple on our coffee counter throughout our lives in the Bay Area. I always appreciate their dedication to putting quality first and I don’t think I’ve ever had a bad cup of Peet’s. Make sure to pick up a bag of Peet’s so you can start your day off right!
#PeetsCoffee
Chia Pudding but in the style of Chinese Dessert Soups! Currently loving a mix of black sesame and matcha flavored puddings 🩶 think of the seeds like sago or the thick texture like the sweet soups thickened with glutinous rice flour. Next I want to make a red bean and taro flavored chia pudding!
How I like to make it:
Mix together 2 cups soy milk, 1 cup full-fat canned coconut milk, 7 to 8 tbsp chia seeds, 3 scoops unflavored protein powder (optional), 2 tbsp maple syrup (add more or less to your liking), 1 tsp vanilla bean paste, 1/4 tsp coarse salt.
For Black Sesame Flavor: + 2 tbsp black sesame paste
For Matcha Flavor: + 2 tsp matcha powder
Cover the bowl and set in the fridge for 2 hours. Give it another good mix and then cover again. Allow the chia pudding to sit for at least another 6 hours before serving. store in the fridge for up to 5 days.
Happy Year of the Horse 🧧🎊🍊🐎🏮
We normally celebrate with a big Chinese dinner but I’m taking it easy this year by growing a Fire Horse instead and making a dinner for 2 of Scallion Oil Noodles (with handmade noodles!) topped with Tea Brined Duck Breast and a Woodear Mushroom and Cucumber Salad! The recipes for the duck and salad are in my cookbook Chinese Enough!
A meal that represents longevity, health, and family 🥰
Sun nin fai lok!
