Clarissa Wei

Clarissa Wei

Contributor

Clarissa Wei is a senior reporter at Goldthread. She spent the bulk of her career as a freelance journalist and has written for outlets like VICE, CNN, Eater, among others. Clarissa has backpacked to over a dozen provinces in China and was once a volcano hiking guide in Nicaragua.

Latest from Clarissa Wei

Chinese cabbage, or napa cabbage – one of the most recognisable vegetables in Asian cooking

You can find the cabbage fermented as kimchi, wrapped around larb or served in warm broth. That speaks to its versatility – it can be steamed, boiled, fried, braised or pickled, one reason why it can be found in nearly every grocery store in the world.

5 Dec 2019 - 8:15PM

You can find the cabbage fermented as kimchi, wrapped around larb or served in warm broth. That speaks to its versatility – it can be steamed, boiled, fried, braised or pickled, one reason why it can be found in nearly every grocery store in the world.

Chinese cabbage, or napa cabbage – one of the most recognisable vegetables in Asian cooking
Taro – the starchy sweet tuber that’s delicious, versatile and has more calories than potatoes

Its potato-like texture makes it an ideal and cheap carb; cooked with just the right amount of heat, you get a cornucopia of tasty dishes. Domesticated in Southeast Asia, taro is considered one of the world’s oldest food crops, with a history of more than 9,000 years.

2 Dec 2019 - 6:15PM

Its potato-like texture makes it an ideal and cheap carb; cooked with just the right amount of heat, you get a cornucopia of tasty dishes. Domesticated in Southeast Asia, taro is considered one of the world’s oldest food crops, with a history of more than 9,000 years.

Taro – the starchy sweet tuber that’s delicious, versatile and has more calories than potatoes
Chinese bitter melon – why the polarising ‘gentleman’s vegetable’ is just misunderstood

Some people love the bitter melon, especially when blanched with saltwater; others abhor its flavour. In the proper climate, its fast-growing nature can make it a great edible perennial.

3 Dec 2019 - 4:53PM

Some people love the bitter melon, especially when blanched with saltwater; others abhor its flavour. In the proper climate, its fast-growing nature can make it a great edible perennial.

Chinese bitter melon – why the polarising ‘gentleman’s vegetable’ is just misunderstood
Chinese water spinach, or kangkong – eaten widely across Asia, but considered a weed in the US

In Southeast Asia, where the vegetable is most prevalent, it is cooked with chilli, shrimp paste and fermented bean sauce. Early European records note the plant’s extreme productivity; it can grow both on land and in water.

3 Dec 2019 - 4:52PM

In Southeast Asia, where the vegetable is most prevalent, it is cooked with chilli, shrimp paste and fermented bean sauce. Early European records note the plant’s extreme productivity; it can grow both on land and in water.

Chinese water spinach, or kangkong – eaten widely across Asia, but considered a weed in the US