In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Shopping in Flushing last week I saw two ingredients that inspired me. The first was lemongrass, I picked up a few spears; the second was fresh cayenne pepper, I bought a few beautiful chilies.
For some reason, I had it in my head that these had to be combined with mango, so Jessica picked up a few large, ripe mangoes from our favorite stand.
Remember the other day when we made the Coconut Mango Rice? Well, we had several mangoes left over, chilling out in our fridge (since we were away).
