UPCOMING EVENTS

MOLLY FOOD POP-UP

Home-cooked meals for order and pick-up. 

Choose your menu and place your order. Meals will be ready for pick-up by 5pm on the dates listed. Exact pick-up location (3 blocks from Ashby BART) will be shared in your order confirmation.

Meals are priced on a sliding scale. Pay what feels good!

Venmo: Molly-Rose-Williams

Paypal: mrosewilliams9 [at] gmail [dot] com

 Sunday May 16 

 Mapo Tofu, Sichuan-style   Garlicky Eggplant, Bok Choy   with Caramelized Ginger   Dressing & Jasmine rice 

 $10-25/serving 

 Thursday May 20 

 Chana Saag Curry with   Roasted Cauliflower, Cilantro Chutney, Meyer Lemon Pickle & Basmati rice 

 $10-25/serving 

PANTRY ITEMS

Essential pantry items for Sichuan-style home cooking.

Make your own Sichuanese feasts at home! When you buy both items, I'll also send you my recipe for Dan Dan Noodles, a quick and delicious spicy-creamy sesame noodle dish.

 

Pantry items will be available for pick-up between 10am and 8pm during the week of Sunday 5/16 to Sunday 5/22. Pick-up location (3 blocks from Ashby BART) will be provided with confirmation of your order.​​

 Homemade Sweet   Spiced Soy Sauce 

 $8/jar (8 oz) 

  • What is sweet spiced soy sauce and how do you use it? Sweet spiced soy sauce (复制酱油) is made by slowly infusing soy sauce with a variety of spices. The precise blend varies depending on the cook, but I like to use star anise, black and green cardamom, sand ginger, bay leaf, fennel seeds, Sichuan pepper, cinnamon, and fennel seeds (inspired by cookbook author Fuchsia Dunlop). I simmer the sauce with raw brown sugar to add sweetness and minerality, and allow it to slowly reduce to the consistency of thin maple syrup. The result is deliciously aromatic, and perfect for use in marinades for meat, sauces for noodles and rice, salad dressings, and as an all-purpose stir-fry sauce.

 Homemade Sichuan   Chili Oil 

 $8/jar (8 oz) 

  • What is Sichuan chili oil and how do you use it? Sichuan chili oil is made by slowly infusing neutral oil with a variety of spices and aromatics. The precise blend varies depending on the cook, but I like to use garlic, ginger, star anise, bay leaf, Sichuan pepper, cinnamon, cumin and cloves (inspired by the brilliant culinary blog Woks of Life). I pour the hot infused oil over a blend of freshly toasted árbol chili flakes and gochugaru (Korean chili flakes), and allow it to continue infusing for at least 48 more hours. The resulting oil is deliciously spicy and complex, perfect to add a kick to any marinade, sauce, dressing, or dip, for drizzling over any meal as a spicy garnish. It is also the best popcorn topping ever. 

NEW DANCE PROJECT

Sat May 22 and Sun May 23

A new collaboration with artist and facilitator Audrey Johnson at an oudoor location in Berkeley.

Stay tuned for more information!​​