In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
In Chinese, sometimes we describe a dish as sha fan. The literal translation is down rice, and what we mean is that it goes down well with rice. It pairs so well with rice that it encourages the eating of more rice. These are usually addictive, salty or spicy foods, and the Dried Sardines with Bean Curd is both. I think of this dish as a confetti of aromatics: fish, ginger, garlic, scallion, and fermented black beans. Just sprinkle a little on rice and it goes a long long way.
