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!
My friend Tammy is a sweet Southern belle from Baton Rouge, Louisiana. She went home for her little sister’s graduation and brought back some of her dad’s Crawfish Boil, which was amazing! Everything about it exceeded my expectations of crawfish. (You may remember when we made Crawfish Gumbo. We had a hard time finding crawfish here and what we ended up with wasn’t the best, I guess).
You might remember seeing this dish, a glorious dish of mushrooms, we just had at Jade Asian Restaurant. I loved it so much, I wanted to replicate it. Coincidentally, my mom was thinking the same thing and had just made the dish for New Year’s. She told me that the key was using Vegetarian Oyster Sauce, which is actually made from mushroom flavoring. She recommends the Wan Ja Shan brand.
There are some notable ingredients in this dish. First, I used a vegetable that was labeled baby bok choy at the market but it’s not, here’s a pic since I don’t know the name.
