Kristina Cho

#ad #ad Lemon Miso Pound Cake! Baking has always been something I honestly love to do alone, it’s my quiet time in the kitchen that’s just for me. But then there’s nothing more satisfying than sharing a slice or two with friends and family. It’s win-win! I made my lemon miso pound cake with @KerrygoldUSA butter, which has a high butterfat content and is my butter of choice when I really want the rich butter flavor to stand out. It’s bright and zesty, perfectly sweet with a beautiful crumb, and a little savory thanks to miso! I saved some of the pound cake for myself so I could dress it up with yogurt and fruit in the morning for breakfast and then packaged the rest to deliver to friends! Full recipe is linked in my bio!

Tomato Leaf Noodles 🍅🌿🍜 I first had tomato leaf noodles at Wildweed in Cincinnati while on book tour last Fall and haven’t been able to stop thinking about them since. My tomato plants finally needed some pruning, so I snipped some and made fresh noods. Tomato leaf noodles taste like how tomato leaves smell, which is incredible and like a warm and fresh summer day. Since the flavor is so delicate I simply served them with a tomato kombu broth (recipe is in Chinese Enough) and a jammy egg, but the possibilities are endless! If you want to try making them, here is what I did. Blanch 100g tomato leaves and dunk into cold water. Squeeze out the extra water and puree with 160g warm water until smooth. Strain through a mesh sieve until you have 160g of dark green and fragrant water. In a large bowl, mix to combine 300 all purpose flour with a pinch of salt and make a well in the center. Pour the liquid into the center and start mixing the flour into liquid to form a shaggy dough. Start kneading to form a dough ball and continue to knead on the counter until relatively smooth, 8 to 9 minutes. Cover or wrap the dough ball and let it rest on the counter for at least 1 hour. Divide the dough into 3 portions and dust with cornstarch. Roll out into a thin sheet about 16 inches long. Brush the surface with cornstarch and fold up the dough. Cut the dough into thin noodles and loosen with your hands. You can also give each noodle a little tug to length and then twirl into a noodle nest, but it’s not necessary. Keep the noodles covered as you repeat. Bring a large pot of water to boil and then carefully add the noodles and loosen with a pair of tongs or chopsticks. Cook the noodles until bouncy and chewy, about 1 minutes. Strain the noodles and serve with your favorite broth or sauce. #Recipe #noodles #asianfood #chinesefood

Freezer Restock: Dim Sum Edition 🥟 Honestly, spending a whole day making dim sum is a dream for me! I made har gow, siu mai, and lo bak gao (turnip cake), all the recipes are in my first book Mooncakes & Milk Bread! I saved a few for us to enjoy and save in the freezer and then made a dim sum to-go box for our friends who just had a baby 🧡 #dimsum #dimsumday #chinesefood #cooking #cookingvideo #foodtiktok #recipesoftiktok

Flat and Crispy Shrimp and Chive Dumplings! A perfect party dumpling. Full recipe is in my newsletter! #chinesefood #asianfood #Recipe #cooking #dumplings

It’s almost Dragon Boat Festival! This year I’m celebrating with @littlemoonbakehouse and we’re hosting a joong/zongzi sale! We’re offering my pau pau’s joong (non-vegan), the same recipe she’s been making for me my whole life and way before. I also developed a vegan version that channels all the same warm and nostalgic feels. We’re making a limited quantity for Bay Area pick up only, so if you want to secure your joong, pre-order with the link in my bio! Flavor details and pick up locations/date below! 𝐕𝐞𝐠𝐚𝐧 𝐉𝐨𝐨𝐧𝐠/𝐙𝐨𝐧𝐠𝐳𝐢: Glutinous sticky rice, peanuts, shiitake mushrooms, dried bean sticks, and Little Moon Bakehouse’s signature vegan salted egg yolks. Contains: Nuts. 𝐍𝐨𝐧-𝐕𝐞𝐠𝐚𝐧 𝐉𝐨𝐨𝐧𝐠/𝐙𝐨𝐧𝐠𝐳𝐢: Glutinous sticky rice, peanuts, pork belly, Chinese sausages, and salted egg yolks. Contains: Nuts, Egg. 𝐌𝐚𝐲 𝟑𝟏𝐬𝐭 𝐏𝐢𝐜𝐤 𝐔𝐩 𝐈𝐧𝐟𝐨𝐫𝐦𝐚𝐭𝐢𝐨𝐧: @onwaverly (SF Chinatown), 3pm-5:30pm @liangsvillage (Cupertino) 3-5:30pm @of.all.places (Berkeley), 12pm-5pm Pre-orders close May 26th at 11:59pm #chinesefood #asianfood #dragonboatfestival #joong

with wine and Lao takeout! Feeling so so thankful and proud to have written Chinese Enough 🧡 @James Beard Foundation #chinesefood #asianfood #cookbook #jamesbeardnominations