Kristina Cho

Love and Oyster Sauce is the secret to my Mom’s Famous Fried Chicken 🧡 the full recipe is in my new cookbook, Chinese Enough! #friedchicken #chinesefood #recipesoftiktok #cooking #cookingtiktok #asianfood

Homemade XO Sauce is such a luxurious gift! Full recipe is in my cookbook, Chinese Enough! #chinesefood #asianfood #chilioil #xosauce #cookingtiktok #foodtiktok #recipesoftiktok #holidayfood

Salt and Pepper Tofu! Recipe is free on my newsletter! Link is in my bio! #tofu #weeknightdinner #weeknightmeals #dinner #easydinner #Recipe #recipesoftiktok #cookingtiktok

Replying to @mo in love with this persimmon custard tart with torched hojicha meringue! Full recipe is in my newsletter, link is in my bio! #baking #bakingtiktok #recipesoftiktok #foodtiktok #cookingtiktok #dessert #pie #tart

All these recipes are available for free on my substack! Link is in my bio! #baking #bakingrecipe #cookie #cookies #christmas #christmascookies #dessert #cookingtiktok #bakingtiktok

Crab Alfredo Udon for 2! #dinner #DinnerIdeas #dinnerwithme #cooking #cookingvideo #Recipe #recipevideo #udon #noodles #asianfood

This Persimmon Custard Tart with Torched Hojicha Meringue is about to be the highlight of Thanksgiving 🥧 #baking #bakingrecipe #meringue #pie #tart #persimmon #dessert #sweets

Pistachio Hong Kong-style French Toast! Every single trip to Hong Kong includes a feast at a Hong Kong dinner with my family where we order all the classics, french toast included! Typical HK french toast is stuffed with peanut butter (last trip I had one with peanut butter and american cheese... oddly good) and deep fried. I deviated a little by stuffing mine with creamy pistachio butter and cooked it in a pan with a generous amount of butter instead. Otherwise, the method is pretty classic. There's lots of sweetened condensed milk, thick slices of milk bread, and a rich custardy soak in milk and eggs! Every bite is nutty, sweet, and creamy, so good! #gotmilkpartner Pistachio Hong Kong-style French Toast (serves 2) 2 (1­inch) slices of milk bread, preferably a few days old 3 tablespoons pistachio butter or any nut butter 3/4 cup milk 2 large eggs Dash of cinnamon Pinch of coarse salt 2 tablespoon unsalted butter 2 tablespoons sweetened condensed milk, for serving crushed pistachios, for topping Trim off the bread crusts and carefully cut the thick slices in half. Spread 1 1/2 tablespoons of pistachio butter inside each piece of milk bread. In a shallow bowl, whisk to combine the milk, eggs, cinnamon, and salt. Soak the peanut butter–stuffed bread in the milk mixture for 1 to 2 minutes on each side. If the bread is fresh, soak for more like 30 seconds. While the bread is soaking, melt the butter in a large skillet over medium heat. Add the soaked bread to the pan, cover with a tight lid, and cook until golden brown on the underside, 2 to 3 minutes. Flip the bread and cook the other side, uncovered, until golden brown, 2 to 3 minutes. Serve the French toast with a drizzle of condensed milk and crushed pistachios. #frenchtoast #breakfast #cooking #cookingtiktok #hongkongfrenchtoast #chinesefood @gotmilk?

Mentaiko Mac & Cheese for my fellow mentaiko lovers out there! I buy mentaiko from my local Japanese market @tokyofishmarket and the sea moss at the end is from @woonkitchen! Serves 4-6 16 oz pasta shells (like pipe rigate) 4 tbsp unsalted butter 1/4 cup flour 2 cups milk 1 cup starchy water 8 oz Monterey Jack, freshly grated 2 oz parmesan, freshly grated 1/2 tsp coarse salt 1/2 tsp white or black pepper 4 to 5oz mentaiko, removed from the sack, save some for topping Crushed Nori, for topping Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package directions. Add the end of cooking, reserve 1 cup of starchy pasta water. Drain the pasta but do not rinse. In a large pot, melt butter over medium low heat. Add the flour and stir to form a thick paste, continue to cook until light golden brown to cook out the raw flour, 2 minutes. Stir in the milk and starchy water and bring the mixture to a very gentle simmer with wifts of steam. Add handfuls of the monterey jack and parmesan, stirring into the sauce in between each addition. Stir in the salt and pepper and continue to stir until the sauce slightly thickens, about 5 minutes. Add pasta shells and toss to full coat. Turn off the heat and add the mentaiko (reserving some for topping) and stir to incorporate. Serve the mac and cheese with a topping of crushed nori and a dollop of mentaiko! #asianfood #macandcheese #mentaiko #cookingvideo #recipevideo #japanesefood #cookingtiktok #foodtiktok

Beyond grateful for all the support and the opportunity to share this book with the world! Thank you to everyone who has purchased a copy and came to show up at an event! It means the world to me!!! Off to NYC, DC, Philly, and Ohio next! Hope to see you on tour! #chinesefood #cookbook #booktour

Gai Mei Bao Cookies! Inspired by my favorite Chinese Bakery Bun! Full recipe is available to all on my substack! Link is in my bio! #baking #bakingrecipe #bakingtiktok #chinesebakery #cookies #cookie #christmascookies #recipevideo

#ad Making noodle soups is my favorite form of self-care, specifically this Lamb Noodle Soup with homemade lamb bone broth! #ad Bone broth is really simple to make, it just takes time and patience, but then you're rewarded with a rich and nourishing broth that you can sip on in the mornings or make a steamy bowl of noodle soup with. Whenever I make a big batch of stock or bone broth I reach for my @All-Clad Collective 6-Quart D7 Slow Cooker with Lid, it's the perfect size for me and retains heat incredibly well so you can maintain a consistent simmer to bring out all the flavor, collagen, and nutrients from the bones. The slow cooker is a part of the @allclad 14-Piece Collective Set available exclusively at Williams-Sonoma. Lamb Bone Broth (makes 8 to 10 cups) 3 lb lamb bones 3" piece of ginger 8 large garlic cloves 1 tbsp coarse salt Preheat the oven to 400F and arrange the bones on a large rimmed baking tray. Roast the bones until browned, 25 to 30 minutes. In a large pot, combine bones with 16 cups of cold water, ginger, and garlic. Bring to a simmer, cover with a lid but please a small opening for steam, and reduce heat to maintain a strong simmer. Continue to simmer until the broth is cloudy, 6 to 8 hours, replenish with 8 more cups of water when the broth first reduces by half. Turn off the heat and allow the broth to cool until warm. Remove the bones (you can save any meat that may still be attached) and stir in the salt (you can season to taste). Strain the broth and transfer into containers and store in the fridge overnight. Once chilled, the broth should be thick and gelatinous. Discard the fat that has floated to the top and solidified. For lamb noodle soup: bring the lamb bone broth to a simmer and serve with boiled noodles of choice, pieces of tender stewed lamb (simmer in bone broth for about an hour), thinly sliced wood ear mushrooms, and torn cilantro.

Soy and Sage Butter Turkey! Full recipe is free on my newsletter! Link is in my bio! #turkey #thanksgiving #dinner #DinnerIdeas #cooking #cookingtiktok #Recipe #recipesoftiktok

Matcha Tahini Puppy Chow 👀 or for this week we can call it Matcha Monster Mix! While I was in Ohio for book tour it reignited my love this Midwestern delicacy! Matcha Tahini Puppy Chow 113g (4oz) white chocolate chips 13g (1 tbsp) coconut oil 2g (1 tsp) matcha powder 1/2 tsp coarse salt 60g (1/4 cup) tahini 90g (3 cups) chex cereal 30g (1 cup) kix cereal 60g (1/2 cup) roasted cashews 60g (1/2 cup) roasted pistachios 100g (1 cup) powdered sugar 2 tbsp toasted sesame seeds 1 tsp flaky salt 1 tsp matcha powder Eyeball sprinkles In a large mixing bowl, melt chocolate and coconut oil by microwaving on low heat in 20 second increments until softened (could take between 1-2 minutes). Add matcha, tahini, and salt and mix until smooth. Add cereals and nuts and toss until well coated. Transfer the wet cereal mixture into a resealable bag and add powdered sugar, sesame seeds, salt, and matcha. Seal the bag and give it a good shake to coat. You can do this is two batches for a more even coating. Transfer the puppy chow or a large lined baking sheet and spread into an even layer. Sprinkle on some eyeball sprinkles. Chill in the fridge until set, 30 to 45 minutes, and then break up the puppy chow into clusters. Enjoy immediately! #puppychow #halloweenrecipes #recipevideo #muddybuddies #chexmix #snacks #cookingtiktok #recipes