tom yum kha risotto and our lunar new year menu
the life mantra is bringing people together through food
A friend shared a very sweet post with me recently that helped me unravel the complex nature of pregnancy:
People often use the word “happy” to describe it, but the emotions are so much more intricate—an awe-inspiring mix of curiosity, excitement, and reverence. Carrying life within life is both humbling and wondrous, a reminder of life’s infinite beauty and our own finite existence.
With close family in LA (thankfully safe from the fires, though they had to evacuate for a few days) and the weight of the political climate, things can feel heavy and disheartening. But amidst it all, it’s been heartwarming to see communities band together—like World Central Kitchen delivering over 200,000 meals to first responders and families in need.
With boy-by growing inside, I’m reminded of what still exists: hope, connection to the earth, and a deep desire to nurture life around me. That hope is why I hold on to what I love and know how to do—because, as James Beard said, “Food is the common denominator that brings people together.”
This week, I’m sharing a few recipes I’ve recently posted on Roux and our upcoming Lunar New Year menu (we’re celebrating this Saturday).
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ROUX RECIPES
7-Minute Tom Yum Kha Risotto with Sweet Chili Shrimp
Ever since I learned how to make 7-minute risotto in my pressure cooker, I've never looked back. In this version, I combined the flavors of two of my favorite Thai soups—Tom Yum ('boiling spicy sour') and coconutty Tom Kha ('boiling galangal')—to create a rich, punchy base for super-easy and satisfying sweet chili shrimp.
Fork: Smoky Bagoong Turkey Meatballs with Nuoc Cham
A fork of Abi Balingit's Smoky Bagoong Turkey Meatballs!
I loved the idea of flavoring meatballs with bagoong (a Filipino fermented shrimp paste) but substituted the spicy version with a mix of sambal oelek and sweet bagoong, which I already had in my fridge. I used smoked paprika instead of liquid smoke and, of course, made a gluten-free version with GF panko.
This turned into a great weeknight meal, served with nuoc cham, steamed rice, crisp cucumber slices, fresh herbs, and gluten-free fried shallots.
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🏮 LUNAR NEW YEAR MENU 🏮
“We are entering into a year of death and rebirth, a year to make responsible decisions to evolve spiritually, moving away from old ways and habits that no longer serve us well. Among all living creatures, the Snake is the best equipped due to its magnetic resonance to hear the heartbeat of Mother Earth. It is a dynamic year to learn from the past, moving forward with wisdom, awareness, transformation and compassion.” - South China Morning Post
May this Year of the Wood Snake bring renewal and help us shed old skin! We’re celebrating with these festive foods:
Hot & Sour Soup w/ Rice Cakes
Since it’ll be a mingling, nibblies kind of vibe, I’ll be bulking up my gluten-free version of classic Hot & Sour Soup (from my upcoming book—sneak peek below!) with rice cakes for a heartier, more substantial app.
Wood Ear Salad w/ Cucumber Salad
For the Year of the Snake 🐍, I’ll be cutting cucumbers into snake shapes and serving them over a bed of snappy wood ear mushrooms as a playful and refreshing starter.
Prosperity Toss Salad
We started this tradition last year, and it’s officially here to stay! This interactive noodle salad gets everyone involved—each person gets a pair of chopsticks, and the higher you toss the salad, the luckier your year will be (I’m not really superstitious; I just love the ritual). Check out the recipe from last year’s post.
Sous Vide Cha Siu
With our Joule, I’ll be trying Gregory Gourdet’s cha siu recipe from the app (made gluten-free), as a simple, set-it-and-forget-it protein. These days, I’m all about simplifying hosting!
Black Sesame Caramel Cookies
I’ve been meaning to try Frankie Gaw’s recipe, and I’m adapting it to be gluten-free. Instead of traditional black sesame tong yuen in ginger broth, these cookies will be a nice grab-and-go option.
Nian Gao/Leen Goh (New Year Cake)
Store-bought, but still my absolute favorite nostalgic dessert/snack! This brown sugar mochi cake is sliced, dipped in egg, and pan-fried—similar to French toast. Reid likes his with a little drizzle of maple syrup.
A Colorful Fruit Display
‘Cause fruit brings so much life to winter!
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RECENT JOYS
📺 Liziqi – If you want to lower your cortisol levels and get lost in slow-living content, check out the incredibly skilled Liziqi. Her stunningly cinematic videos document her day-to-day life in the Chinese countryside, where she maintains an incredible garden, builds bamboo structures by hand, and prepares elaborate homegrown meals for her grandmother (who always wears amazing hats).
🎵 Youtube DJ Sets – Although I usually listen to my personalized Focus Upbeat Mix on Spotify working, DJ sets in the soul,jazz, R&B, and city pop realms have been my jam lately.
💃🏻 Formation Studio – I randomly won a 2-week unlimited pass to my favorite dance studio, and it’s been an amazing way to kickstart the year and stay active during my second trimester. The instructors and the community are incredible.
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✌🏼 Wishing you all peace, love, and good food. Happy Lunar New Year!
Jannell