One of my favorite things to do in New York City is walk through the streets of Chinatown while listening to classical or jazz music and just explore the busy streets with peaceful melodies in my ears. Chinatown is visually chaotic and crowded with someone yelling on one side of you and someone else throwing a large whole pig on the other side. There’s mounds of veggies and dried goodies, restaurants for miles and no matter what time of the year it is always crowded. But as I walk through the jam packed streets and smell the hints of fish markets and marlboro lights I listen to Duke Ellington and just smile. While walking I admire the remains of the New Year on the floor and I begin to zone out when my insides scream “Melissa, stop walking, you’re hungry!”. So I listen to my stomach rumbles and stop into one of the cheapest yet most delicious restaurants in Chinatown. NoodleTown. Sit down, get hot tea, order pork noodle soup with wontons, ask for the green sauce, slurp on noodles, and be happy. 
As I sit and slurp and enjoy the company of the elderly man flossing his teeth next to me, I take a look outside and see something that makes my next bite difficult. Just as I am about to drop a slice of pork on my tongue I look outside and see them unloading the gigantic, freshly killed, whole pig… I’m SORRY pig but you’re so delicious. I honor your pig spirit and thank you for the sustenance. I bow my head and continue on with a dumpling. 
The next morning with Chinatown still in my mind and the taste of pork and ginger still on my palate I make an executive breakfast decision to attempt to make congee. If you don’t know what congee is you should acquaint yourself because it’s a rice porridge usually with pork, thousand year egg, and scallions and it is unbelievable. Congee is silky, umami, and one of my favorite things to get at dim sum. With leftover carrot ginger dressing I had made a few days before in the fridge I decided to make this congee vegetarian.
Vegetarian Congee-
1/2 cup rice
6 cups water
2 stalks scallion
1/2 cup peas
1/2 cup corn
chili powder for taste
1/4 cup carrot ginger dressing (4 carrots, 1/4 onion, 1/2 large piece of ginger, oil to combine, rice wine vinegar, soy sauce, sugar -food processed until smooth)
1 soft boiled egg, togarashi (rice seasoning), and sesame seeds for topping
Add the ginger carrot dressing to a pot until it becomes fragrant. Add your rice and stir until combine. Next add your water, cover and let it come to a boil.When boiling turn down the heat and stir. Check again and stir after 10-15 minutes. Cover and repeat another time after the initial 15 minutes. If the water evaporates too rapidly add a little more and after the final about 45 minutes it should look creamy and porridge-like. Add any veggies or pre cooked meat you’d like and let it heat through for 10 minutes. Serve and enjoy with scallions, seasonings and a creamy soft boiled egg.
I more often than anything else crave Japanese, Vietnamese, Chinese and Korean flavors. Anytime I get a chance to eat miso, soy, sesame, matcha, red bean or taro I do. I’ve also been on a super Bahn Mi/ Pho kick this week to the point where Aaron (the boyfriend) wanted a normal weekend breakfast and I begged him to let us go for Pho instead…I got my way 😀 Someone send me a bahn mi please?
I also very recently made a halo halo cake. Halo Halo is Taiwanese Shaved Ice which I then turned into a cake. It needs some perfecting on the cake end but the concept is fun and it was super delicious anyway. I mean how could anything that consists of matcha, sesame, raspberry, and captain crunch be bad?
And for the piece de resistance- Chalait NYC. The best matcha latte I’ve had anywhere. Creamy. Sensual. End of Story.
thinkeatrepeat 