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Day With Mei

Chinese-American recipes & tinned fish

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Savory, Tinned Fish · September 1, 2024

Tinned Calamari and Roasted Red Pepper Salad

This 10 minute recipe requires no cooking thanks to tinned calamari. Get all the ingredients from Trader Joe’s while you pick up their tinned calamari.

Savory, Tinned Fish · April 5, 2024

Tinned Smoked Salmon with Crispy Rice and Sesame Sauce

Luscious smoked salmon meets crispy rice, bright watermelon radishes, tangy mandarins, and a velvety sesame sauce in this simple tinned fish recipe. This quick and delicious recipe comes together in just 20 minutes thanks to the smoked salmon, which is…

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Savory, Tinned Fish · March 29, 2024

Marinated Mussel Salad

What tin of mussels should I use for this recipe? This recipe was made for the Fangst Limfjord Blue Mussels No. 1, which is flavored with dill and fennel seeds. The vegetables and fruits work well with the marinade from…

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Savory, Tinned Fish · December 24, 2023

Tinned Tuna Ventresca with Citrus and Perilla Vinaigrette

This recipe was conceived and delivered during an all-fish supper party I hosted with my friend Sadie. Every course features a different fish, and yes that includes dessert! Get my recipe for Vanilla Panna Cotta with Passionfruit and Anchovy Granola…

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Hi! I'm Mei, a Chinese-American recipe developer seeing familiar foods from a new perspective.

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Pumpkin campfire loaf with @lifewaykefir #ad Ingr Pumpkin campfire loaf with @lifewaykefir #ad

Ingredients (makes 9x5” loaf)

1 teaspoon lapsang souchong tea
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup Lifeway pumpkin spice kefir
1 cup pumpkin puree
2/3 cup oil
2 large eggs
2 cups all purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

1. Heat the oven to 325F and grease a 9-inch loaf pan. 
2. In a spice grinder or blender, pulse together a few tablespoons of granulated sugar and the tea. Transfer to a large mixing bowl along with the remaining sugars, kefir, pumpkin, oil, and eggs. Whisk until smooth. 
3. Sift in the remaining ingredients and fold with a spatula until no streaks of flour remain. 
4. Transfer the batter into the greased loaf pan and bake until a toothpick inserted comes out with just a few moist crumbs (or 200F on a thermometer inserted in the center), about 60 to 70 minutes.
5. Allow the loaf to cool in the pan for 15 minutes before inverting on to a wire rack to fully cool. 

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