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Day With Mei

Chinese-American recipes & tinned fish

soup

Savory · September 13, 2024

Okroshka

Okroshka is a refreshing cold soup from Russia. It’s filled with crisp vegetables and protein for a light meal that comes together in just 30 minutes. I have been eating this on its own as a light meal during summer….

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Savory · December 11, 2023

Fish Head Soup

Fish head soup is a comforting and inexpensive meal made in just one pot. When it’s picking apart the tender cheek meat or serving the head whole, cultures from all continents prepare fish heads. Fish heads are packed with flavor…

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

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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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