Welcome to Litsy!

Fave nonfiction of 2023

FAMILY STYLE by Thien Pham (graphic memoir)
WELCOME TO ST. HELL: MY TRANS TEEN MISADVENTURES by Lewis Hancox (graphic memoir)
DUCKS by Kate Beaton (graphic memoir)
THE SALT PATH by Raynor Winn (travel)
BROTOPIA: BREAKING UP THE BOYS‘ CLUB OF Silicon Valley by Emily Chang (discrimination/workplace)
INVITATION TO A BANQUET: THE STORY OF CHINESE FOOD by Fuchsia Dunlop (food)

One of the best nonfiction books I‘ve read. Dunlop takes the reader on a journey through Chinese cuisine, some familiar, others completely new. I love how she champions Chinese food, tries to debunk the misconception that Chinese food is greasy (there are so many types of steamed foods and lovely refreshing soups for eg). It‘s all you ever wanted to know and more, yet also engaging and easy to read. It will leave you hungry.

I know this is really Americanized Chinese food but it yummmy 🤣👩🏻‍🍳🍚🥠

Honey teriyaki chicken -fried rice -sticky rice

https://savorandsavvy.com/honey-teriyaki-chicken-recipe/

#FOODANDLIT CHINA

https://chefsavvy.com/the-best-fried-rice/

https://thewoksoflife.com/how-to-make-sticky-rice/

#FOODANDLIT 🇨🇳 PAN-FRIED EGG
NOODLES
• 14 OZ/400 G FRESH EGG NOODLES OR
7 OZ/200 G DRIED EGG NOODLES
• 3 TABLESPOONS VEGETABLE OIL

Bring a large saucepan of water to a boil, add the fresh noodles, and cook for 30 seconds. (If using dried noodles, cook according to the package directions until just tender.)
Drain and mix with 1 tablespoon oil.
⬇️

#FOODANDLIT RICE ???
* Rinse the rice under cold running water to wash away the starch.
* Bring 1½ cups (12 fl oz/375 ml) water to boil in a small saucepan. Stir in the rice and return to a boil over medium-high heat.
* Reduce to low heat and steam, covered, for 16-18 minutes until the rice is tender and all the water has been absorbed.
* Let stand, covered, for 10 minutes. Serve.

#FOODANDLIT LIBRARY STACK CHINA 🇨🇳

My plans for #FoodandLit in September: read Un homme bien sous tous rapports, a novel by Chi Li (this author's name is perfect for Food and Lit!), and explore some of the recipes in China (a doorstop about Chinese food) and Sichuan Cookery.

#China @Catsandbooks @Texreader

Wonderful recipes!!! Takes some practices, but milk bread was very fun to make. ^_^

I made Kristina Cho‘s mochi tonight! They don‘t look like much, but they‘ve got a delicious peanut filling and the dough turned out well.

While I‘m glad I had the experience, they were so messy and time-consuming that I won‘t repeat it. The dough‘s easy to make but tough to form (you can see the different shapes I tried), and the factory-made ones are readily available at my local pan-Asian grocery store.

I made my first recipe from the tagged book: pineapple buns! They came out a paler yellow than I wanted (I shamelessly filtered this pic), but the flavour‘s great. Soon, I‘ll try one in the traditional manner: cut in half, with a giant slab of butter stuck in the middle.

ETA: okay, I tried it with a fairly thin slab of butter, and it was still WAY TOO MUCH BUTTER. In fact, I never want to eat butter again, and I‘m normally a butter fiend. Oof.