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03 Dec 2020
Golden Coin Eggs


  • 4 eggs
  • 1” ginger, finely minced
  • 3-4 cloves garlic, finely minced
  • 2 tbsp chili flakes (ideally chinese facing heaven chilis)
  • 1/2 tbsp shaoxing
  • 1/2 tbsp light soy sauce
  • cornstarch
  • 4 scallions, sliced
  • neutral oil (about 1/3 cup?)


  1. Hard-boil the eggs, then cut into 1/2” slices.

  2. Dust egg slices with cornstarch, on one side only. Basically just to hold them together a bit during the initial frying. Not necessary on slices without yolk.

  3. Get oil hot in a pan (or wok, or whatevs). Basically you want a lot of oil in there. Little bubbles level of hot.

  4. Carefully slide in the egg slices and fry for 3-4 minutes, until slightly golden brown and the oil is getting frothy.

  5. Once the oil starts getting really frothy, add chili flakes. Lower heat to medium low and stir.

  6. Stir in garlic and ginger for 15ish seconds, until fragrant.

  7. Stir in shaoxing and then light soy sauce.

  8. Stir in scallions, fry for 10ish seconds.


This recipe totally comes from mthmchris on reddit, I just copied it here to keep all my commonly-used recipes in one place and in case that post is ever deleted.

29 Nov 2020
Pistachio Wasabi Beets

Pistachio Wasabi Beets


  • 5 beets
  • 1/2 C pistachios
  • 3 tbsp sour cherry vinegar (red wine vinegar works fine, honestly)
  • 2 tbsp extra virgin olive oil
  • 2 tsp wasabi oil (or less if you’re not so into the spicy)
  • flaky sea salt and black pepper to taste


  1. Preheat your oven to 375 F.

  2. Cover a baking sheet with tinfoil. Wrap each beet individually in tinfoil (put it in the middle, then scrunch the edges together at the top) and place on the baking sheet. No oil needed – they’ll roast fine on their own.

  3. Roast the beets in the oven for 45 minutes to an hour, until tender when you poke a fork in.

  4. Peel the beets, then cut into 1/2″ cubes.

  5. Crush the pistachios, either by chopping coarsely or using a mortar and pestle.

  6. Mix everything together and season to taste.

  7. Sprinkle extra pistachios on top right before serving if you care about things looking pretty.


This is another Dave invention, but of course. It’s sweet and spicy and we’ve made it a bunch of times over the past year, so it’s way past time for me to share it with you!

The spicy awesomeness of these beets comes from wasabi oil, which you can find locally if you live in a city with a large in Chinatown. If not, your alternatives are to order wasabi oil in Amazon (not the brand I have, but it’s probably about the same), or just use horseradish instead.