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Day With Mei

Chinese-American recipes & tinned fish

vanilla

vanilla panna cotta in a large oval bowl with passionfruit pulp and anchovy granola on top

Sweet · December 22, 2023

Vanilla Bean Panna Cotta with Anchovy Granola and Passionfruit

Yes, you read that right— fish in desserts are now a thing. I got together with my friend Sadie to craft 5 courses served family-style, each featuring a different type of fish. This is my dessert course featuring dried anchovies…

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Sweet · December 15, 2023

Triple Toasted Vanilla Ice Cream

This vanilla ice cream is anything but boring with 3x the toastiness and all the same ingredients as the classic. That is: toasted milk, toasted sugar, and toasted vanilla bean. Yes, you can toast vanilla beans! It lends a smokier,…

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

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Matcha whipped tofu and raspberry toast with @onem Matcha whipped tofu and raspberry toast with @onemightymill stone-milled bread #ad

1 cup raspberries
1 tablespoon sugar
2 teaspoons matcha
1/4 cup hot water
8 ounces firm tofu
3 tablespoons honey
Toasted @onemightymill stone-milled whole wheat bread
 
1. Toss the raspberries and sugar in a bowl. Set aside to macerate for 5 minutes.

2. Whisk the matcha and hot water until no lumps remains.

3. In a blender, process the matcha mixture, firm tofu, and honey together until silky smooth.

4. Generously spread the matcha whipped tofu onto a piece of toast and top with the raspberries and their juices.
Does ice cream belong in savory food? Does ice cream belong in savory food?
Clams in Black Bean Sauce with @yds_amberiver ferm Clams in Black Bean Sauce with @yds_amberiver fermented black beans from @yunhaishop #yunhaipartner

These fermented black soybeans (AKA douchi) come from Yu Ding Xing, a family-owned soy sauce brewery based in Taiwan that uses slow, traditional fermentation. The black soybeans are cultured for 180 days in earthenware vessels under the sun, then some are brewed into soy sauce and some are reserved to make douchi. These douchi are unlike any other I’ve tried. They have a rich, salty funk and almost chocolatey undertone and a plump texture. Find it at Yun Hai online or at their Brooklyn brick-and-mortar store. 

Serves 2
2 Tbsp @yds_amberiver fermented black beans
2 Tbsp cooking oil
1 Tbsp ginger, minced
1 medium shallot, thinly sliced
1.5 lbs manila or little neck clams
2 Tbsp Shaoxing wine
¼ cup + 3 Tbsp water
1 tsp cornstarch
1 tsp sugar
1 teaspoon Amber River soy sauce
2 fresno peppers or ½ cup bell pepper, thinly sliced
Handful of Thai basil leaves

Place the fermented black beans in a bowl and cover with cold water to soak for 2 minutes before draining.

Heat oil in a wok or large skillet over high heat. Add the drained fermented black beans, ginger, and shallots. Stir fry until fragrant, about 1 minute. 

Add the clams, Shaoxing wine, and water. Briefly toss then cover and cook until the clams have mostly opened. 

Combine the cornstarch, sugar, 3 Tbsp water, and soy sauce to form a slurry. Stream the slurry into the wok then immediately stir to disperse. Continue cooking until the sauce has thickened, about a minute more.

Remove the pan from heat and fold in the peppers and basil. Enjoy hot.
mapo tofu and yap mapo tofu and yap
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