This beautiful recipe is from my sister! After listening to her say making coffee creamer at home was so easy and not believing it for years, it was a little funny to finally give her recipe a go and discover that she was not wrong. (Sorry, little sister! I should have believed!)
I'm a big fan of all things Korean, but I've got a somewhat North American aversion to soft tofu - sometimes I like it, oftentimes I don't. As a result I've adapted Maangchi's and The Korean Vegan's kimchi jjigae recipes to drop the tofu and up the potato, which resulted in a new family favorite! (If you enjoy a bit of jiggly tofu in your life, then follow the links and you'll get squared away.)
When I moved to China I quickly discovered that as a foreigner I was supposed to really like kung pao chicken (宮保雞丁 / gōngbǎo jīdīng in Mandarin), which was news to me as I couldn't even remember if I'd had it before! I grew up with Cantonese food and some stereotypically Chinese-American food, but we moved enough during my childhood that I really couldn't say whether or not kung pao chicken made an appearance on my plate when we were in North America - if it did it certainly didn't stand out. Despite all this I caved to the pressure to try kung pao chicken and was a little embarrassed to realize I did really like kung pao chicken!
Voltaire once said of the Holy Roman Empire that it was "neither holy, nor Roman, nor an empire," and I must say that I have a similar feeling whenever I come across "Mongolian" barbecue, "Mongolian beef," et cetera, when in North America. I have never had the privilege of visiting Mongolia, but I did live next door to it for years and my favorite cousin has actually lived there for quite some time, so I do have an idea of what Mongolian food is...and this recipe isn't it!
