Add some razzle dazzle to your home cooking with 80 recipes for your favorite Asian takeout dishes from culinary influencer;Cassie Yeung Cassie Yeung likes to think of herself as a chef for the people--no professional culinary training here, just a girl who really loves to cook (and eat, obvi). She believes that the #1 rule in the kitchen is to have fun, let loose, and cook the way you want to. For Cassie, that means yelling “behind!” in her own kitchen, softening butter against her skin, and showing off her baddie nails as she pleats dumplings In First Bite Besties: Crab Rangoons, Siu Mai (Steamed Pork and Prawn Dumplings), Spam Musubi Noodz: Scallion Oil Noodles, Pad See Ew, Spicy Miso Instant Ramen Skip the Takeout: Sweet & Sour Pork, 30 Minute Beef + Broccoli, Chicken Katsu Curry Not Too Sweet: Lazy Girl Mango Sticky Rice, Brown Butter Matcha Cheesecake, Vietnamese Coffee Tiramisu Whole Lotta Basics: Hand Pulled Noodles, Ginger Scallion Sauce, Peanut Dipping Sauce Not only can you save money by skipping takeout, but everything tastes better homemade, too. With Cassie''s delicious and approachable recipes, you can confidently whip up classic noodles, stir fries, and soups whenever the craving strikes.

Autorentext
Cassie Yeung is a food content creator known for her authentic voice and delicious, approachable recipes. Formerly a professional dancer, Cassie decided to share her love for Asian cuisine on social media and her cooking videos quickly went viral. She was a contestant on Season 2 of the reality cooking show Next Level Chef with Gordon Ramsay.

Klappentext

NEW YORK TIMES BESTSELLER • Add some razzle dazzle to your home cooking with 80 recipes for your favorite Asian takeout dishes from culinary influencer Cassie Yeung

Cassie Yeung likes to think of herself as a chef for the people—no professional culinary training here, just a girl who really loves to cook (and eat, obvi). She believes that the #1 rule in the kitchen is to have fun, let loose, and cook the way you want to. For Cassie, that means yelling “behind!” in her own kitchen, softening butter against her skin, and showing off her baddie nails as she pleats dumplings like a boss.

In Bad Bitch in the Kitch, Cassie serves up the food she loves most: the Asian dishes she grew up eating and now craves on the regular. So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don’t always know how easy it can be to recreate their favorite dishes at home. Cassie shares some of her go-to dishes, dialed in for home cooks, in chapters such as:

First Bite Besties: Crab Rangoons, Siu Mai (Steamed Pork and Prawn Dumplings), Spam Musubi
Noodz: Scallion Oil Noodles, Pad See Ew, Spicy Miso Instant Ramen
Skip the Takeout: Sweet & Sour Pork, 30 Minute Beef + Broccoli, Chicken Katsu Curry
Not Too Sweet: Lazy Girl Mango Sticky Rice, Brown Butter Matcha Cheesecake, Vietnamese Coffee Tiramisu
Whole Lotta Basics: Hand Pulled Noodles, Ginger Scallion Sauce, Peanut Dipping Sauce

Not only can you save money by skipping takeout, but everything tastes better homemade, too. With Bad Bitch in the Kitch, you can confidently whip up classic noodles, stir fries, and soups whenever the craving strikes.

Leseprobe
Introduction

Whenever I’m asked about my journey with cooking, content creation, or entrepreneurship, my first instinct is to steal a line from The Queen. I’m talking about the OG baddie herself, Britney Spears—this is a story about a girl named Lucky. It all started with a passion for cooking, a cheap ring light, and a dream. I truly believe I got lucky and grew my following by posting what was (and still is) authentic to me, like a hangover ramen or beef and broccoli after a long nap. Millions of online besties later, I like to think of myself as a chef for the people—no professional culinary training or commercial restaurant experience here, just a girl who followed her mom around the kitchen and really loves to cook (and eat, duh). Lucky for me, this is very relatable. And I quickly realized it’s one of the reasons people enjoy learning recipes from a home cook, someone not so different from who they are.

Before I was a social media chef, I spent my entire life thinking I was going to be a professional dancer. I lived, breathed, and ate dance like nothing else existed. I started competing at the young age of five, then continued all the way through college at Rutgers University. I gained some independence when I went off to college, but my parents were nearby and my mom’s home-cooked meals were always calling me on speed-dial. I wasn’t raised on takeout—my mom cooked every single night and I shadowed her around the kitchen. She was born and raised in Singapore, where she helped take care of her eight siblings (I know, right, nine kids). One of her jobs was to feed the family, and she cooked almost every meal. And watching her in our family kitchen, I fell in love with cooking.

Once I graduated in 2016, I auditioned and earned a spot on the esteemed NBA Brooklynettes. This made me fall in love with everything Brooklyn had to offer, but I’m a Jersey girl at heart. I commuted from my family home in NJ and didn’t leave the nest until I moved to California at twenty-three to be with an awful excuse of a boyfriend (yuck, we won’t even get into that). Living across the country was the first time I really experienced freedom, and this was where my love for cooking began to skyrocket. My mom was no longer there to make my favorite meals, so I started reimagining them and crushing every craving from my own kitchen.

While I was there, I still wanted to be a dancer, but you know how things go—while my heart was on the stage, my butt landed in a full-time desk job as an IT finance budget analyst (who was she?) and a part-time job as an indoor cycling and group fitness instructor. I started finding joy in teaching fitness. I also began making my own sourdough bread, and I would bring the hardearned results to my fitness clients (will do squats for bread!).

I discovered my independence in California, and it taught me that if I wanted something bad enough, I had to really go after it. Eventually I realized my future didn’t reside there or in either of the fields I was working in.

Right before my sister was married, I moved back to the East Coast to be closer to my family. This meant moving in with my parents and I felt a little lost. The one thing that I was consistently passionate about and that had always brought me joy was cooking. I had already started to play around with editing and posting videos in California, and that’s what gave me the idea to become a content creator. I was ready to jump in, so I had the dreaded conversation with my traditional Asian parents, who always wanted me to take the established route of going to school, earning a degree, and getting a high-paying job. They (surprisingly) took the idea very well—and they also gave me a three-month timeline to prove to them that this could work. If it didn’t?

I’d have to get a full-time “conventional” job. That was enough for me to put all of my energy into this idea so I could prove to myself and to them that it was more than a dream (and let’s be real—it was also an incentive to move out!).

So, I made a TikTok account and got right to it. Instead of trying to replicate other content using ASMR, aesthetic overhead shots, and voiceovers, I found my style: speaking to my audience like we were besties on FaceTime. Just by being authentically myself, a hundred followers quickly turned into five hundred, then into one thousand when I started to post recipes. But it was a video of me cooking ramen wi…