I’m preparing for another trip to Asia this summer, and one of the places I hope to visit is Malaysia. When I mentioned this to my mom, she immediately told me I have to eat mango sticky rice there. “It’s so fragrant.” she said. “Now I really want some.” (This is how conversations in my family go.) Mango sticky rice is not something I grew up eating. But in Vietnam, my parents often ate foods …
Monthly Archives: June 2010
wonton soup
Thanks to our Cantonese roots, my dad made lots of Hong Kong-style wonton soup while we were growing up. His wontons are characterized by the addition of finely chopped, almost ground, shrimp in the filling, and sometimes, he even uses crabmeat for an extra-rich flavor. He also cooks the wontons and noodles separately, never in the broth they’re served with, so that the starch from the wontons or noodles won’t thicken and contaminate the broth. …
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