Bernie Sanders Meme at 626 Night Market
We love the Bernie Sanders mittens meme! Since we miss our events, here’s what it would look like if Bernie Sanders visited us.
We love the Bernie Sanders mittens meme! Since we miss our events, here’s what it would look like if Bernie visited us.
Bernie just trying to eat his meat skewers in peace but accidentally photobombs other people’s photos.
Bernie waiting patiently for his food as he watches food vendor The Golden Marrow (@golden.marrow) cook his order. As an experienced 626 Night Market attendee, he brought his own folding chair and comfortable shoes.
Bernie, too, would like to purchase a LED balloon. With CASH.
Bernie helping out his artist friend Josey (@joseytsao) at her booth on the Art Walk. Come check out her prints and illustrations!
Next time when he comes back, Bernie will bring a friend who will take photos of him eating an elote.
We Love Holiday Food!
In our last post we featured some holiday meals and holiday themed boxes but we have even more vendors offering some holiday flavors on their menus! They won’t be staying long, so make sure to stop by soon. Make sure to give them a follow to be notified of future offerings!
In our last post we featured some holiday meals and holiday themed boxes but we have even more vendors offering some holiday flavors on their menus! They won’t be staying long, so make sure to stop by soon. Make sure to give them a follow to be notified of future offerings!
SCOOPS ON TAP
Scoops On Tap makes premium ice cream using only the best local ingredients. They create their own unique flavors that rotate occasionally. To find their current flavors you can visit their Instagram or website. Right now their holiday flavors are Candy Cane Lane, Hearthside Eggnog, and Cranberry Compliments (plant based). You can order them by the pint for pickup in Montclair, CA or on Saturdays at the Pasadena Farmers Market or Downtown Upland Farmers Market. They also deliver within 45 miles of their Montclair location. Hurry and order a pint before their holiday flavors sell out!
NANA BEAR'S MINI DONUTS
You can find Nana Bear’s Mini Donuts in NorCal selling their mini donuts. They are made fresh everyday and can be bought in different quantities by the box. For the holidays, they currently have holiday flavors and DIY kits available. If you are close to them around the Lathrop, Manteca, or Tracy areas, contact them for ordering and delivery options! You can find their email on Instagram.
LABOBATORY
Labobatory is located in the 626. They are known for their creative flavors and also have a DIY Boba Kit available to be shipped nationwide! Their holiday drinks this year are Chocolate Peppermint Milk Tea and White Chocolate Strawberry Milk Tea. They are available for a limited time so stay updated by checking their Instagram or website.
DRUNKEN CAKE POPS
Drunken Cake Pops is based in Rancho Cucamonga, CA and makes liquor infused cake pops. For the holidays they have Liquor Infused Holiday Cake Pops with flavors like Santa’s Eggnog to Tipsy Gingerbread to everyone’s favorite Drunken Abuela! Some of their original flavors include German Chocolate Whiskey, Lemon Drop Martini, Monique’s Pink Champagne, and more. If you’re looking for virgin options, they have that too! Go to their website for more flavors and yes, they ship as well! They also had Hot Chocolate Bombs and Sugar Cookies at their store. Follow their Instagram for the latest news.
WOW WOW HAWAIIAN LEMONADE
You can find Wow Wow Hawaiian Lemonade in Hawaii, Arizona and California! They have a location in Livermore, CA and one coming soon in El Dorado Hills, CA. They make craft lemonades, acai bowls, smoothies and other healthy bites. For the holidays, they have holiday inspired Cold Brews, Smoothies, and Toasts. They’re leaving soon, so go get a Pumpkin Spice, Gingerbread Spice, or Peppermint Cacao Cold Brew or Smoothie and a Pumpkin Spice Nut Butter Toast or Gingerbread Nut Butter Toast while you still can!
FANCY FLAVORS
Fancy Flavors doesn’t have a storefront yet, but they are based in San Jose, CA and ship nationwide! Their Macarons are so beautiful and they can make custom orders too. This year they made Macaron Advent Calendars and a Mixed Holiday Assortment Box. Unfortunately, the advent calendars have been sold out for a while now and the holiday box is nearing its end as well. If you want to make sure you can get some macarons before they sell out next time, follow their Instagram or check their website!
These holiday creations are leaving soon. Will you be stopping by? Make sure to tag us in your photos so we can see your orders!
Still Looking for Holiday Meals or Treats?
Is food the way to your heart? Our vendors are cooking up some holiday specials this year! If you don’t have time to cook or haven’t had time to figure out gifts for your foodie friends yet, keep reading to see if something catches your eye. We’ve compiled a list with some holiday meals and holiday themed gift boxes!
Is food the way to your heart? Our vendors are cooking up some holiday specials this year! If you don’t have time to cook or haven’t had time to figure out gifts for your foodie friends yet, keep reading to see if something catches your eye. We’ve compiled a list with some holiday meals and holiday themed gift boxes!
MEALS
ARIA CAFE
Aria Cafe in Long Beach, CA launched their Holiday Menu with plenty of options to pick from. Their menu is a la carte style, so you just pick the dishes you want. Pick up dates are December 24th - 26th, but make sure to get your order in by Thursday, December 17th! If you try to order after the 17th, they might not be able to accommodate your order. Check their Instagram for more details. You can also message them to place your order.
CALI-FLOWER FOODS
Cali-Flower Foods is a vegan pop-up that does events and catering. They are mainly located in the Inland Empire and created a Holiday Feast this year! It feeds 4 to 7 people and includes a full size stuffed foturkey, gravey, mashed potatoes, mac and cheese, and cranberry sauce. Last day to order is Tuesday, December 22nd! Message them on Instagram for more details and to order.
HOLIDAY BOXES
BUNSO BREADS
Bunso Breads is a Filipino Bakery in Pleasanton, CA known for their Ensaymada Balls, a traditional Filipino sweet brioche. Besides their selection of Filipino treats like Ube Flan Cupcakes and Pork Adobo Rolls, they currently have Holiday Boxes available. The options are the savory Ham & Quezo de Bola Ensaymada Balls, the eye-catching Holiday Ube Cake Box, the all-inclusive 12 Days of Christmas Variety Box, or the delicious Christmas Wreath Ensaymada Balls. Place your orders as soon as possible on their website! They are available for pickup on Christmas Eve and New Year’s Eve and only the Holiday Ube Cake Box is available for shipping.
THE CORNER STOOP
The Corner Stoop draws from different inspirations in life, including growing up in a Filipino-American family. Their usual menu includes pies, cookies, breads, and more. Based in Los Angeles County, they also are available to cater events. For the holidays this year they have a Cookie Holiday Box, Mini Loaf Holiday Bag, and Holiday Gift Box. All their items are available to be shipped nationwide, so order on their website as soon as possible!
TUCHELADA
Usually at different events throughout the year, you can currently pick up from TuChelada in Pasadena, CA or order any of their items online (they ship worldwide)! For the holidays, they have a Christmas Michelada Ready Box and a Christmas Chili-Gummy Box. You can make your own Micheladas at home or snack on some yummy Chili-Gummies! They also have other michelada supplies, chili-gummies, chili-candies, and accessories available.
MACARONS BY NATALIE
Macarons by Natalie is based in Oakland, CA and can create anything from custom character macarons to Japanese Souffle Cheesecakes. They have over 49 flavors and are perfect for any event! They haven’t announced their Holiday Box yet, but when they do it will be on their Instagram. In the meantime, you can pickup some goodies in Oakland or get them delivered anywhere in the Bay Area.
Will you be ordering anything from this list? Let us know! Make sure to tag us in your photos so we can see all the delicious food you get.
Win Some Treats From Our Halloween Contests!
Trick-or-treating looks a little different this year, but we want to spice it up a little with some Halloween festivities! If you haven’t see on our Instagram already, 626 Night Market is hosting not just one, but three different Halloween Contests!
Trick-or-treating looks a little different this year, but we want to spice it up a little with some Halloween festivities! If you haven’t see on our Instagram already, 626 Night Market is hosting not just one, but three different Halloween Contests! We extended the deadline so you have until Sunday, November 1st at 11:59PM PST to enter. Keep scrolling to read more…
COSTUME CONTEST
Show us your best Halloween costumes! Bonus points if they’re night market inspired!
You may be staying in this Halloween, but you can still dress up. Whether you’re making or buying your costume, don’t forget to tag us! You never know, your wicked costume could win some goodies from My Bunny Valentine, Neoclassics Clothing, Fancy Flavors, The Beaute Maison, and Panty Cat.
Pumpkin Carving Contest
Show us your creative pumpkin carving designs!
Pumpkin carving is a classic Halloween activity. If you haven’t tried it before, now’s the time! You could even make some delicious pumpkin recipes afterwards. You could win some goodies from Cali Vibes Candle Co., Crescendo Ice Cream, Drunken Cake Pops, Paper Sutekka Kawaii Shop, and Pattra’s Home.
Decoration Contest
Show us your spooky Halloween decorations!
The best way to get in the Halloween spirit is to decorate your home with some spooky decorations. Show us your yard decorations, DIY Halloween crafts, or even some Halloween treats! Your decorations could win some goodies from BoBaPOP Tea Bar LA, Kinda Fit Kinda Fat, LOKISA, Scoops On Tap, and TuChelada.
HOW TO ENTER
Post a picture on Instagram with the hashtag #626NMHalloween to enter! Make sure you are following the respective accounts for the contest you are entering. You can enter one or all of them!
COSTUME CONTEST
@626nightmarket_bayarea, @mybunnyvalentine, @neoclassics, @officialfancyflavors, @thebeautemaison, @victoria_llama
PUMPKIN CARVING CONTEST
@626nightmarket_oc, @calivibescandleco, @crescendoicecream, @drunkencakepops, @papersutekka, @pattrashome
DECORATION CONTEST
2020 Dates Postponed
The 626 team previously postponed our May-July 2020 event dates but sadly need to postpone all 2020 events. We held out on the hope that COVID-19 restrictions would loosen and it would be safe to hold large events again but this is not the case.
Throwback to attendees enjoying food together at 626 Night Market. Photo by @michellechanphoto.
The 626 team previously postponed our May-July 2020 event dates but sadly need to postpone our August and September 2020 events as well. We held out on the hope that COVID-19 restrictions would loosen and it would be safe to hold large events again but this is not the case.
626 will be back! In the meantime, please keep yourselves and your loved ones safe. If you are craving for food from some of your favorite 626 Night Market vendors, here are some who are still operating and are eager to satiate your taste buds.
We hope to see you, your friends and families again at our events!
Help 626 Night Market Vendor Seoul Street Find A New Home
Many of our attendees have fond memories chowing down on the infamous bulgogi fries from one of our most popular vendors, Seoul Street. Unfortunately, their lease renewal this year for their brick-and-mortar Irvine location was denied despite their good business and on time payments.
Seoul Street’s booth at 626 Night Market in Arcadia, California. Photo by @smellypanda.
Many of our attendees have fond memories chowing down on the infamous bulgogi fries from one of our most popular vendors, Seoul Street. Run by the Kim family consisting ofJonathan Kim, his parents and sister, the Kims have been in the food business since 1998. Jonathan’s parents started in retail before opening several Philly steak sandwich and ice cream franchises. He recalls that “when I got older I started helping and got inspired to do Korean food. Then the night market/foodie life boomed and I was able to find my niche here,” inspiring the beginnings of Seoul Street and their traditional Korean cuisine with a modern twist in 2008.
Hot Cheetos bulgogi fries with egg from Seoul Street. Photo by @eatwithkim.
Seoul Street gained a good following at festivals and events such as 626 Night Market due to word-of-mouth and drool-worthy photos of their food that went viral on Instagram. In May 2019, they achieved every entrepreneurial chef’s dream of opening their first brick-and-mortar location: “It was a small space in a commercial business center, but one we could call home.”
When COVID-19 forced restrictions on many restaurants, Seoul Street kept pushing through to continue feeding people thanks to lots of community support. Unfortunately, their lease renewal this year was denied despite their good business and on time payments. The location specifically did not want their cuisine anymore and this forced the Kims to search for a new home. They have not been able to find a new location yet, but please consider supporting Seoul Street and their GoFundMe! You can read more about their experience on their Instagram or GoFundMe page.
The money will go towards helping fund a new location or food truck. They would like to stay in Orange County particularly in the Irvine area as that's where they are known but are open to options.
July 2020 Events Postponed
As with our May and June events, we will also postpone our July event dates. All tickets for those dates will be refunded. We are looking into rescheduling those dates at a later time and will reopen in compliance with local ordinances. We hope that you and your families stay safe. 626 will be back!
It is strange to be at home in front of a laptop when normally at this time of the year the 626 team would be busy giving vendor orientation workshops, sampling tasty new menu items to debut this summer or setting up the iconic red canopies outside in the sun. We miss seeing all of our attendees, vendors, friends and family coming together to have a good time at our events.
As with our May and June events, we will also postpone our July event dates. All tickets for those dates will be refunded. We are looking into rescheduling those dates at a later time and will reopen in compliance with local ordinances.
We hope that you and your families stay safe. 626 will be back!
No Yeast? No Problem!
Can’t find any yeast at the grocery store? All you need is flour, water, and a container to start making your own yeast at home! Although you are technically making sourdough starter (yeast mainly used for sourdough), you can still use it in other recipes to make them rise and add a unique (that sourdough-like) taste!
Photo from @gfjules.
Can’t find any yeast at the grocery store?
All you need is flour, water, and a container to start making your own yeast at home! Although you are technically making sourdough starter (yeast mainly used for sourdough), you can still use it in other recipes to make them rise and add a unique (sourdough-like) taste! I would say that is still better than dense bread or pastries with no yeast at all.
Here’s a simple guide on how to create your own starter!
Materials
Flour (unbleached)
Water (filtered or distilled)
Glass or plastic container (mason jar)
Instructions
1. Add flour and water
Take your container and add in equal parts flour and water by weight. If you don’t have a kitchen scale, that’s roughly 3 parts flour to 2 parts water. Don’t forget to use filtered or distilled water since the chlorine in tap water can prevent the yeast from growing. Any sort of flour will work as long as it is unbleached. If this is your first time, all-purpose flour is usually the easiest to use.
2. Mix it together until smooth. Cover loosely with a lid and let it sit.
Depending on the temperature of your home, you may need to create a warmer environment for your yeast. You can either place it in a warm spot of your home (for me it’s on the windowsill when it’s daylight but not in direct sunlight) or in the oven with just the light on.
3. Mix
Within the first 24 hours mix 2 to 3 times.
4. Feed
After 24 hours, it is time to add more! Every time you feed your starter, you are helping it grow and create more activity (a.k.a. the bubbles you see in yeast). You will need to discard half of your current mixture before you add more. If you don’t do this at each feeding you will eventually find yourself with way too much starter. Don’t worry! There are plenty of recipes online to use your discard. Add in the same amount you added in step 1, equal amounts of flour and water by weight or roughly 3 parts flour and 2 parts water. Give it a good mix, cover it loosely, and let it sit in a warm spot again.
5. Repeat
Keep discarding and feeding your yeast once a day until you finally see bubbles forming. But even when you see the first signs of bubbles, your starter is most likely not strong enough to use yet. I would recommend giving it a couple more days to create a stronger starter. This whole process should take about a week.
USAGE
It is best to use your starter when it is at its peak. Its peak would be after you feed it and it starts expanding and creating bubbles. Use it before the activity slows and it starts deflating again. When you use it in recipes other than sourdough, you will usually substitute 1 cup of starter for 1 packet of yeast. Sometimes it varies depending on your recipe, but through trial and error you will get more familiar with your yeast and know how much to use in recipes. You will also need to subtract some water and flour from the original recipe since your starter itself contains water and flour. How much you need to subtract depends on how much starter you are using in the recipe.
Tip: Use a rubber band to mark how much your starter has risen!
Time to feed it!
Rising
At its peak!
Time to feed it!
More bubbles = more activity
Storage
You can keep feeding and using it every day if you are a frequent baker. If you do not bake as much, you can keep it in the refrigerator and only need to feed it once a week. All you have to do is feed it, close the lid, and put it in the fridge. When you want to use it, take it out, stir it, and place it in a warm spot for it to start up again. Depending on how many days it was in the fridge, you will most likely need to feed it once or a couple times when it gets back to room temperature and wait for it to bubble before using it.
conclusion
Congratulations! You have created a starter that you can use when you bake! It is ok if you do not want to make sourdough. I have used it to make normal bread and cookies myself. But you know how sourdough is kind of sour? Your baked goods might have that slight sourness too. For some recipes I could taste the “sourness” but for some recipes it did not affect the taste. You can keep using this starter again and again, replenishing it each time you feed it. If you want to know more about yeast and sourdough starter, there is plenty of information online!
Night Market Recipes You Can Make At Home
Social distancing at home and hungry? Let’s get cooking with some night market recipes from countries in Southeast Asia! Bonus: a few you might find at our 626 Night Market event in Arcadia, California!
Social distancing at home and hungry? Let’s get cooking with some night market recipes from countries in Southeast Asia! Bonus: a few you might find at our 626 Night Market event in Arcadia, California!
chinese scallion pancake or 葱油饼 “Cōng Yóu Bǐng”
By Zoey Phoon Kar Yan @zoeypky
👩🏻🍳Recreated one of my fav childhood snacks 😋
Recipe extracted from China Sichuan Food
Portions: 2
Ingredients:
• 2 cup unshifted all purpose flour
• 3/4 cup water, 1/2 hot boiling water + 1/3 cold water
• 1 tbsp vegetable cooking oil
• 1 tbsp cooking oil
• 2 cups chopped scallion, use green part only
• 1/2 tsp salt
• 1 tbsp Chinese five spice powder
Sauce
A mix of white vinegar, soy sauce, fish sauce, chiles & white pepper. Eyeball it or wait till your ancestors give you a sign 🤪 it was purely an experiment that turned out relish so I couldn’t tell ya the exact figures
Directions:
1. Mix salt with all purpose flour.
2. Prepare a large mixing bowl. Dig a small hole in center and then pour the hot water in. Wait for 10 minutes and then stir in the cold water and vegetable oil. Grasp everything to form a ball, cover and rest for 5 minutes and then knead until very smooth (around 3-5 minutes). The dough should be quite soft. Cover the rest for 20 to 30 minutes.
3. After resting, the dough should be quite easy to roll out. Divide the large dough into 4 pieces and roll each piece into a large around circle. Brush some oil, sprinkle Chinese five spice power and chopped scallion (leave the 1 cm of the edge empty). Roll up the circle into a cylinder. And further roll into the shape of a snail. Cover with wet cloth and rest for 10 to 15 minutes.Roll the snail out to another thin circle.
4. Brush some cooking oil on the pan and move the circle into the pan. Use middle fire to pan-fry until the surface becomes brown around 2-3 minutes. And turn over to fry for another 1 to 2 minutes. Use a spatula to press the circle from time and time especially the central part to ensure the circle is evenly fried.
5. Remove the circle out and cut into wedges.
japanese okonomiyaki (osaka style)
By Jennifer Chow @foodbyjenniferchow
Basically a cabbage pancake - the fillings are super customizable. I think it's all about the kewpie mayo, okonomiyaki and bonito flakes! This one is a shiitake mushroom & cheese filling. I often use shrimp as well. I looooove okonomiyaki and takoyaki but this is way easier to make at home if you don't have a takoyaki pan! PS. these freeze really well! Just wrap in saran wrap once cooked and freeze. Defrost in microwave and top with toppings! PPS. blowtorches are a very fun kitchen tool.
Portions: 3
Ingredients:
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup dashi (can be substituted for veg stock if vegetarian)
2 tbsp milk
1/2 head cabbage chopped (1 cm squares)
2 eggs
2 green onions (sliced)
2 tbs pickled ginger (chopped)
5 shiitake mushrooms (diced)
Toppings
Shredded cheddar
Kewpie mayo
Okonomiyaki sauce (can be purchased or made by mixing ketchup, sugar, oyster and Worcestershire sauce)
Bonito flakes
Aonori (seaweed flakes)
Directions:
Whisk flour, salt, baking powder together and stir in dashi. Refrigerate 1 hour.
Add in beaten eggs, ginger, mushrooms and green onion. Mix.
Fold in cabbage, 1/4 at a time.
Heat cast iron with a bit of oil. Put 1/3 of the mixture onto the pan and use a spatula or spoon to shape into a circular shape. If you want pork belly/bacon on your okonomiyaki, this would be the time to add a few slices on top!
Put on a lid for approximately 5 minutes. Ensure the bottom is browned. Flip. Ensure the shape is still circular. Cook for another 5 minutes.
Top with cheese and cover with lid again to melt (2 minutes).
Cover with okonomiyaki sauce and zig zag some kewpie mayonaise on top. Blowtorch (optional but delicious). Add aonori and bonito flakes and any other topping you desire (I used baby onion and some ginger).
Taiwanese oyster omelette 蚵仔煎/蝦仁煎
By Tiffany Chen @ifeedus
Oyster omelette is one of the most iconic street foods in Taiwan. AND SO EASY TO MAKE AT HOME. Oysters can be an acquired taste so it's commonly substituted with shrimp or squid or for a deluxe version a mix of all three. For a vegetarian alternative, it's popular to use straw mushrooms & seaweed. The sauce is called Haishan sauce and it's also used in many Taiwanese dishes like ba-wan and sticky rice.
Ingredients:
Shrimp or oysters or calamari
Potato starch to water ratio 1:2.5 (3 spoons of starch is good for 1 serving)
Pinch of salt, white pepper, rice wine
1 egg
Handful of greens (any greens that are good in stir fry i.e. think bok choy, bean sprouts)
Sauce
1 spoon ketchup
1 spoon soy sauce
1/2 spoon miso
Sugar to taste
1/4 spoon corn starch
Enough water to cover
Directions:
Combine sauce ingredients in a small pot. Heat over medium until the sauce thickens.
Cut seafood into bite size pieces and marinade 5 min with rice wine, salt and white pepper.
Heat up the pan over medium heat. Add enough oil to thinly coat the bottom of the pan.
Add seafood. Pour starch water over the seafood, stir before pouring because the starch will set.
Add greens to the side of the pan and let it fry. Crack an egg over the starch and lightly mix. Cover the egg mixture with some greens.
Flip when omelette is set. Fry for another minute for a crispier texture.
Serve with sauce.
Japanese Takoyaki
By Sirena Kim @openthepantry
Finally got to use my takoyaki pan during isolation. Reminiscing our trip to Japan where we ate takoyaki pretty much every day. I didn't have any octopus at home so I used bacon, cheese and even tried kimchi! Follow my isolation kitchen creations during lockdown in NZ and recipes on Instagram.
Note: I didn't have proper ingredients to make the takoyaki sauce, so I anyhow made my own from things in my pantry and I felt like it tasted pretty similar ☺
Portion: Makes enough for 1 tray
Ingredients:
Batter
1 cup all purpose flour
2 tsp Baking powder
1 tsp Soy sauce
1 ½ cup of stock
Pinch salt
2 large eggs
Oil for frying
Takoyaki sauce
¼ cup Soy sauce
¼ cup Bbq sauce (I used delmaine brand)
¼ cup White vinegar
¼ cup White sugar
2 cubes of chicken stock dissolved in
½ cup of hot water
2 Tbsp Cornflour dissolved in
2 Tbsp cold water
Filling
Chopped green onion
Mozzarella
Chopped pickled red ginger
Topping
Takoyaki sauce
Bonita flake
Mayonnaise Seaweed flakes
Directions:
Make the Takoyaki sauce by adding all the ingredients to a pot and boiling on medium heat for 3 minutes until all the sugar is dissolved and the sauce thickens a little. Then add in the cornflour/water mixture to thicken it up.
Prepare the filling and toppings.
Make the batter by mixing the egg, stock, salt and soy sauce. Now add in the flour and baking powder until there are no lumps.
Heat up the takoyaki pan and brush with oil. Once it is hot enough, not to the point of smoking, add in the batter generously. Add on the fillings and using wooden chopsticks start scraping around the takoyaki holes and squeezing it into the mold.
Turn the takoyaki around until golden brown. Take out from the pan, brush on the sauce and toppings and enjoy!
taiwanese black pepper buns, HUJIAOBING
胡椒餅
By Stephanie Chun Yu @stephchunyu
It’s not the prettiest dish but it’s damn good. Hot, crunchy, flakey, juicy and it will 100% burn you when eating.
These black pepper buns are a delicious and addictive snack that you can buy at night markets in Taipei. The vendors stuff an enormous amount of pork and spring onions into the dough before cooking it in a tandoor-like oven. I've never seen them outside Taiwan, so decided to make my own.
It’s essential to use good-quality fresh pepper. Ground pepper is fine, but test that it’s still fragrant by taking a cautious sniff. And you’ll need two skillets – preferably cast iron (not the enamelled type) – to start cooking the buns on the stove top, before they’re baked in the oven. Of course, if you have a tandoor, then you can use that to cook the buns. These are mildly peppery hujiaobing; feel free to add more pepper, if you like a stronger flavour.
Recipe via Susan Jung on the South China Morning Post
Ingredients:
For the filling and jellied stock
500 g (18 oz) skin-on pork belly
300 g (10½ oz) slightly fatty minced pork
10 g (⅓ oz) peeled ginger
25 ml (5 tsp) light soy sauce
15 ml (1 tbsp) rice wine
10 ml (2 tsp) oyster sauce
10 ml (2 tsp) sesame oil
1½-2 tsp finely ground white pepper
1½-2 tsp finely ground black pepper
1 tsp granulated sugar
1 tsp five-spice powder fine sea salt
200-250 g (7-9 oz) spring onions
For the roux
40 g (1½ oz) lard
65 g (½ cup) plain (all-purpose) flour
½ tsp fine sea salt
For the dough
520 g (4⅛ cups) plain (all-purpose) flour
15 g (3½ tsp) granulated sugar
5 g (1 tsp) fine sea salt
60 g (2 oz) lard
To finish the buns
A little cooking oil
50 g (¼ cup) dissolved in 50 ml (3 tbsp and 1 tsp) hot water granulated sugar dissolved in 50ml (3 tbsp and 1 tsp) hot water
Sesame seeds
Directions:
Make the jellied stock. Remove the skin from the pork belly and cut it into thin strips. Dice 300 g (10½ oz) of the pork belly meat and fat into 5 mm (¼ in) cubes and set them aside. Cut the remaining pork belly into chunks and place them in a small saucepan with the skin.
Roughly chop the ginger and add it to the pan along with a teaspoon of salt and 200 ml (¾ cup and 1 tbsp) of water. Place the pan over a medium flame and bring to the boil. Lower the heat, cover partially with the lid and simmer for 30 minutes, or until the pork skin is very soft. Strain the liquid through a colander into a bowl and cool to room temperature, then refrigerate until solid, about two hours.
While the stock is simmering, put the reserved diced pork belly meat and minced pork into a bowl. In a small bowl, mix together the soy sauce, rice wine, oyster sauce, sesame oil, white and black peppers, sugar, five-spice powder and half a teaspoon of salt. Add this to the pork, mix thoroughly and refrigerate.
Make the roux. Melt the lard in a saucepan, then add the flour and salt. Cook over a low flame for about three minutes, stirring constantly. Put the mixture into a small bowl and leave to cool.
Make the dough. Mix together the flour, sugar and salt in a bowl and add the melted lard. Add 280 ml (1 cup and 2 tbsp) of cool water and mix by hand to form a soft dough. Knead the dough on a work surface until it is pliable and smooth, but not sticky or dry. If needed, add a little more water or flour. Cover with cling film and leave at rooom temperature until ready to shape the buns.
Chop the spring onions into 5mm (¼in) pieces and put them in a bowl. Heat the oven to 250° C (480°F).
Weigh the dough and divide it into 10 equal portions. Weigh the roux and divide into 10 equal portions. Cut the jellied stock into small chunks, add them to the chilled meat mixture and mix well with your hands, breaking up the jelly and distributing it evenly throughout the meat. Weigh the meat mixture, divide it into 10 equal portions and refrigerate.
Put a piece of dough on the work surface and roll it into a rough 15 cm (6 in) circle. Smear the roux over the circle, leaving a 5mm (¼in) border around the perimeter. Roll the piece of dough into a tight cylinder then fold it into thirds, pressing the right and left sides over each other. Roll the dough to stretch it slightly, then again fold it into thirds. Put the dough on the work surface while shaping the remaining pieces. Cover with cling film and leave to rest for 15 minutes.
Take a piece of dough and roll it into a 15 cm (6 in) circle, making the edges slightly thinner than the centre. Place a portion of the meat mixture onto the centre of the dough circle and top with a small handful of spring onions, pressing them into the meat – add as many as you can handle. Lift and stretch the edges of the dough over the filling and press together tightly to seal. Lay the bun sealed-side down on the work surface and shape the remaining buns. You might have some spring onions left, but you should have used most of them.
Put some sesame seeds in a bowl. Rub two 28 cm (11 in) skillets very lightly with oil, then place over a high flame on the stove and heat to 300°C (570°F) - use an infrared thermometer to check that it is evenly heated. Brush the entire surface of the buns with the sugar and water mixture then dip into the sesame seeds so the top is coated. Place the buns sealed-side down into the skillet (you should be able to fit five into each pan). Cook the buns on the stovetop for about a minute, or until you smell it starting to char, then slide the skillets into the oven. Bake for 15 minutes, or until well browned and cooked through. Use a metal spatula to remove the buns from the skillets and allow to cool briefly before eating.
These taste best fresh, but leftover buns can be reheated for 10 minutes in a oven preheated to 250°C (480°F).
thai pineapple fried rice
By Verna Gao @vernahungrybanana
PINEAPPLE FRIED RICE in a pineapple bowl 🍍because I’m the queen of extra and I also really miss Thailand right now. Another 15-min recipe because that’s how I roll 😌 More cooking adventures at
Ingredients:
Fresh chopped pineapple
1 medium onion, finely chopped - some prawns or a type of protein
2 eggs, beaten
Day old rice
1/2 tbsp curry powder
1 tsp of white pepper
2 tbsp soy sauce
1 tbsp fish sauce - chopped spring onions - some chopped veg (I used peas)
Directions:
Scramble the egg first and roughly break apart when cooked, and add in the onion.
Add in the rice and mix thoroughly.
Add in prawns or your choice of protein.
Add in the vegetables, pineapple, the spices & sauce.
Mix and combine everything and add in spring onions at the end.
Optional: be really extra and carve a pineapple bowl to serve it in so that you convince yourself you’re somewhere on holiday 😂
Easy peasy but soooo freaking delicious. I don’t usually add curry powder to fried rice but this totally works! Also a great dish to use up leftover bits in your fridge.
vietnamese rice paper salad (Bánh tráng trộn)
By Kathy Hungree-Hippo @hippokathy88
Bánh tráng trộn (Vietnamese rice paper salad) has become an incredibly popular street food over the years 🎉. The attraction comes from a variety of savoury toppings, vibrant laksa leaves, crunchy green mango, chewy rice paper and citrusy dressing. The beauty of making your own is that you can add as much or as little of anything as you like 🤤. In my case, a lot of quail eggs, laksa leaves, green mango, spring onion oil and chillis 😻 Note: Laksa leaves are also known as Vietnamese coriander, or if you must, "rau răm" in Viet. You can skip a few toppings but laksa leaves and green mango are the 2 must-haves! Probably could attempt this salad without either of them, it's just not the same 😝
Portions: 2-4
Ingredients:
12 rice paper sheets, cut
Dry toppings
12 quail eggs, hard-boiled 4 mins, peeled
1 green mango, peeled and julienned
1 cup beef jerky, shredded 1 cup dried shrimp, washed, dried, pounded
1 cup Tây Ninh shrimp salt, or just salt
1 cup fried shallots
1 cup fried garlic
1 cup chilli flakes
1 cup peanuts, roasted and crushed
1 bunch laksa leaves
Wet toppings
4 tbsp chilli oil
4 tbsp spring onion oil
8 kalamansi or 4 limes, juiced
Dressing
250 ml light soy sauce
250 ml warm water
1/2 tbsp sugar
2-4 limes
Directions:
Cut rice paper sheets into quarters, then 1cm-wide strips.
Prepare all dry and wet toppings in separate bowls.
Grab a bunch of rice paper strips and add as many or as few toppings, as much or as little, as you desire.
Combine all ingredients for dressing into a bowl, spoon over individual salad portion to your liking, mix well till rice paper strips soften and enjoy 😀😍!
Chinese candied fruits on a stick, bing tang hulu 冰糖葫芦
By Grace Liu
Here is one of my quarantine cooking projects, 冰糖葫芦 bing tang hulu. AKA Chinese candied fruits on a stick. These are a popular street food in China in the winter time, and I have been craving them since the last time I was in Beijing during the winter months, which was about six years ago 😭 They’re usually made with hawthorns, which are a little sour, but also commonly made with strawberries (and I can never find fresh hawthorn berries in the US).
The candy coating is hard and crunchy, and kind of shatters when you bite into it. It’s just made with sugar and water in a ratio of 1 cup sugar to 1/4 cup water. Some recipes use corn syrup too - if you make the coating without it, you need to work quickly and watch the temperature carefully. After they were dipped in the sugar coating, I put them on a sheet of parchment paper and they were dried within a minute or two.
This was my first time making them all by myself at home, and they were sooo good! The only thing I would have done different is maybe use strawberries that were a little more under-ripe or sour next time, as this was almost too sweet with all the sugar and the very juicy ripe strawberries.
Vietnamese pizza, Bánh Tráng Nướng
By Edwina Liu @erdyeats
AKA an easy way to use your leftover rice paper and eggs (essentially an omelette quesadilla with a nice crunch)
Directions:
Place one sheet of rice paper on a pan at low-medium heat. Heating it beforehand will help it lay more flat (I also placed my cooking spoon on top to press it down when it wrinkled up)
Mix one egg with your desired toppings: I added green onion, parsley, and onion
Pour the egg mix on to the rice paper and immediately spread it to the edges. It won’t spread off the sheet if it is laying flat
Let the egg cook for a bit and then rotate the pizza every so often on the pan
Add any additional toppings: I added cooked shrimp, cheese, chilli flakes and swirled on some sriracha (+ extra green onion hehe). I think the cheese and its oil helped crisp the bottom up. Other common toppings: mayo, sausage/spam, pork floss, bacon
Wait until the bottom is nice and crisp and fold it over! Wipe off excess oil and serve 🙂
Alternatively, if you cook it for less time, you can roll it up. This is basically an easy to hold omelette with an added crunch 🙂
miso ramen burger
By Jonathan Nguyen @Jon.without.h
Miso Ramen Burger: Ginger burger, garlic miso aioli, pickled daikon & carrots, cucumber, brown sugar & soy sauce glazed bacon, sunny side-up egg, and scallions.
Note: I typically season everything by taste, so I can't really give you an exact measurement of each thing.
Buns: (2x)
Bring water to a boil.
Throw in 1 brick of instant ramen noodles for 3 minutes (I tried this with fresh straight ramen noodles which didn't turn out too great - needs to be curly).
Strain and place in a mixing bowl.
In a separate bowl, whisk 1 egg and then mix it with the noodles.
Season with salt, pepper, sesame oil, tiny bit of sugar, chicken seasoning powder.
On a clean plate, place cling wrap on the plate and then into a circular mold. Fill the mold with the noodles and use the cling wrap to flatten the top.
Freeze for 15-30 minutes (until you are able to remove the noodles without it falling apart).
Fry both sides on medium/high heat with a neutral oil.
Burger
Make the patty with ground beef, bread crumbs (to counter the moisture), finely diced shallots, minced garlic, minced ginger, salt, pepper, soy sauce, sesame oil, chicken seasoning powder, and some mushroom seasoning (MSG substitute) for umami flavor (FYI don't buy from amazon, they're super cheap in an Asian market).
Optionally, you can thinly slice and mix in the soft green part of a scallion. Save the lighter crunchier part for later to slice and sprinkle on your burger.
Shape and fry on a pan.
Garlic Miso Aioli
Mayonnaise, garlic, equal parts red and white miso paste.
Bacon
Use thick cut bacon.
Make a mixture of brown sugar and equal parts of soy sauce & mirin (sweet Japanese cooking sake).
Make sure the mixture is just a paste so slowly add in your wet components.
Apply paste to both sides of the bacon and bake at 400 degrees.
Alternately, if you want the bacon crispier, bake the bacon first half way through (applying to early may cause the sugar to burn).
Toppings
Thinly sliced cucumber
Pickled carrots and daikon, recipe can be found here
Sunny side up egg
Thinly sliced scallion (crunchy side, closer to the root)
White rabbit ice cream
By Julia Lim
A 3-ingredient recipe. Never got to try it when it was trending but now I have.
Ingredients:
1 pack of white rabbit sweets 180 g
200 ml milk
200 ml heavy cream
Optional: 1/2 tsp vanilla extract
Directions:
Cut sweets into small cube size pieces (1 sweet into 3 pieces).
Heat milk in a small pot over low heat.
Add sweets into warm milk and melt them by stirring occasionally.
In a separate bowl whip the cream. Add vanilla extract.
Sieve the sweetened milk into the whipped cream mixture.
Mix and chill overnight in a container.
Written by Holly Nguyen (@tableflipemoji on Instagram and Twitter), PR & Marketing Manager at 626 Night Market.
Top 6 Vendors Offering Takeout or Delivery in 626 and LA
Looking for some delicious takeout or delivery options? We’ve done the research and put together some of our favorites so you don’t have to! Here are a few of our picks for those in 626 and LA:
Looking for some delicious takeout or delivery options? We’ve done the research and put together some of our favorites so you don’t have to! Here are a few of our picks for those in 626 and LA:
LOBSTERDAMUS
Images via @justinquebral.
If you haven’t had Lobsterdamus at the 626 Night Market, did you really go? If you have ever walked past their booth at our events you know how crazy their line gets! Lucky for you, they’re open for curbside pick-up every Thursday to Sunday. You can order some mouth-watering Lobster with just a few clicks and then wait in the comfort of your car! Besides Lobster, they’ve got their Garlic Noodz, Lobster Truffle Fries, and some new Filipino additions as well. Don’t forget to pre-order!
Follow them on Instagram for updates and find their full menu on their website.
PARAISO JUICE BAR & GRILL
Images via @paraisojuicebar.
Mexican Food with a Twist. You can’t go wrong with Paraiso! Besides offering Burritos, Tacos, Quesadillas, Nachos, and more…they have a section of their menu devoted to Hot Cheetos! If you are a Hot Cheetos fan, you have to try their Hot Cheeto Burrito, Taco, Mulita, or Fries. They also have a wide range of drinks, from Aguas Frescas to Raspados, to accompany your meal. Call in your order or walk-in for takeout! They also have free delivery within a 5 mile radius of their store in La Mirada.
Follow their Instagram for updates and go to their website for the menu.
ENSAYMADA PROJECT
Images via @ensaymadaproject.
Ensaymadas are a traditional Filipino sweet brioche. They are handcrafted by hand and use an artisanal recipe. Ensaymada Project’s mission is to bring the traditional Filipino Ensaymada to people worldwide while also creating new flavors. People easily buy these by the dozen! The Classic Cheese and Ube flavors are some of their most popular flavors, but honestly they’re all a hit and will be devoured in no time! They are currently available for pick up or shipping within USA and Canada!
Follow their Instagram and check their website for rotating flavors.
MAIN CHICK
Images via @eatmainchick and @lafoodiegirl.
Main Chick Hot Chicken serves Nashville style fried chicken with spices ranging from mild to some of the hottest peppers in the world. You can chose from their different combos that feature their sandwiches, tenders, fries, and house sauce. They are currently in West LA and plan to open a brick and mortar in Pasadena in the future. You can order online for pick up or delivery now!
Follow their Instagram and visit their website to view hours and ordering options.
BELLY BOMBZ
Images via @bellybombz.
Belly Bombz has been voted “Best Wing Restaurant” at the Santa Anita Craft Beer and Wing Festival and “Best Burger Restaurant” at the Burger & Brewfest in the past. What more can I say? This gourmet food truck has delicious wings, burgers, and fries to satisfy any craving! They are currently taking orders in Whittier and Artesia and selling gift cards too.
Visit their Instagram and website for the menu and ordering options.
CHICK N' SKIN
Images via @unlokt_la and @chicknskin.
First launched at the 626 Night Market in 2017, Chick N’ Skin sells tasty fried chicken skins. They deep fry and then season them with one of their six flavors: Original, Thai Chili Lime, Salt & Vinegar, Buffalo Wing, Chinese Salt & Pepper, and BBQ Bacon. You can eat them straight out of the bag or make your own creation. They taste great in burritos, nachos, and even salads! Better yet, Chicken N’ Skin ships anywhere in the US!
Follow them on Instagram and order from their website.
Check out the full list of 626 Night Market vendors still operating here.
People Are Creating Night Markets In Animal Crossing
With the postponement of events, many people are missing the food, fun and excitement of attending a night market. Some created their own night markets in the popular Nintendo game Animal Crossing. Here are some of our favorites!
626 Night Market in Animal Crossing by Melanie @caramelaniee.
With the postponement of events and people staying indoors, many are missing the food, fun and excitement of attending a night market. Some created their own night markets in the popular Nintendo game Animal Crossing. Here are some of our favorites!
Kary Ko @karyeats
“Coronavirus ain’t stopping me to enjoy my summer! 😎 🙆🏻♀️ I got my own night market, PNE, gym, studio and even Playdium! 💁🏻♀️”
The starry sky lit up by hot air balloons in this night market is just stunning. We like the Japanese-inspired hanami picnic set up under the cherry tree and lanterns that are common in Japan during cherry blossom season. The bento box, matcha and sushi are making us hungry and the dango stands are nice touches as well!
Bryan Xu from UCSB’s TASA (Taiwanese American Student Association)
“Our Taiwanese American student organization's annual night market got cancelled, so I decided to host it on Animal Crossing.”
“Common questions: 1) Dim sum table is called ‘imperial table’ (comes with food on it, worth 73k). 2) To get the lights, you need to catalog/trade from someone else who has a different light color! 3) For the letters, I found them online from Reddit (look up alphabet on r/AnimalCrossing).”
We hope TASA will be able to resume their night market events at UCSB once it is deemed safe to do so!
Andrea Lee @andiejlee
“My Spirited Away-themed night market”
The 626 team is a huge fan of anything and everything Ghibli, so we really enjoyed finding little Easter eggs related to the films! This night market particularly features some outfits such as Chihiro’s bathhouse uniform from Spirited Away and Howl’s diamond-patterned coat from Howl’s Moving Castle. Don’t eat the food here or you might never be able to return to the human world!
Tiffany Wang @eldoradotiff
“Missing Taiwan and 鼎泰豐本店 Din Tai Fung Restaurant, so here’s my tribute”
You know you’re Asian when you think that “DTF” means “Din Tai Fung.” We’re missing those delicious soup dumplings too! Her creator code is MA-8251-1636-8016 if you would like to add her custom steamed bun design to your own night market. You can also follow her personal handles @thewanginator for Twitter and @therealwanginator for Insta!
Michael Nguyen @mikeeatsout
“Can you really play AC without making a night market?”
The dishes are hats at this night market! How creative! Fingers crossed that these may one day be a real thing. Also your outfit is baller, Michael!
Abraham Cheng @awrcheng
“I made a night market in Animal Crossing”
This night market focuses on the best part: food! We spy giant fried squid, cotton candy and even drinks from Taiwanese bubble tea drink franchise CoCo Fresh Tea & Juice. What other night market foods do you recognize? Use Abraham’s creator code MA-8930-4003-7528 to check out more of his designs!
Jeff @ihatemaplestory
“Hi I made the 626 Night Market on my island in Animal Crossing”
“I edited that part of my island to poke fun of Cali Asians in a lighthearted way, hence the ‘Bay Area Asian fit.’”
Thanks for the regionally accurate outfit we see a lot at our San Francisco Bay Area venue up at Alameda County Fairgrounds in Pleasanton, Jeff! We also like how you added our Main Stage and your impromptu solo performance.
Tin Vo
“Haven’t had bubble tea in so long so i decided to make it in animal crossing 😔💔💔🙏🏻”
Tin created booths for two very iconic bubble tea brands. Check out his creator code MA-0354-2783-6941 to satisfy your bubble tea cravings with his designs!
Melanie @caramelaniee
Bonus! Melanie works as a 626 Night Market vendor at RECHARGEITUP and included our other vendor Kinda Fit Kinda Fat in her night market. We also like the inclusion of the restroom sign, trash can and cooking area complete with a cooler, stove and sink for the food vendors. Such a realistic touch!
Goozee Pins @goozeepins
Another bonus! 626 Night Market vendor Goozee Pins submitted another Animal Crossing night market complete with their enamel pins merchandise set up. This version expanded upon our event with arcade games, carnival rides and even a rock climbing wall! Goozee Pins’ friends at Frozen Meets Rollin' (FMR) created this island with them in it.
The Bonks Lab @thebonkslab
Yet another 626 Night Market vendor, Bonks of the Bonks Lab, showed us her night market. She sells Filipino drinks in large Capri Sun pouches at our events. You can see the same mad scientist laboratory display in Animal Crossing from her real-life night market booth.
Bonks’ Animal Crossing neighbors are fellow vendors Ensaymada Project and Seoul Street!
If you create our event or any night market in Animal Crossing, tag us on our social media @626nightmarket or use #626nightmarket to let us know. We’d love to take a look and share!
Written by Holly Nguyen (@tableflipemoji), PR & Marketing Manager at 626 Night Market.
Top 6 Vendors Offering Takeout or Delivery in the Bay Area
Craving some food from your favorite 626 Night Market vendors? Don’t worry, we gotchu! Check our website to see which vendors are open for takeout or delivery. Here are a few of our picks for those in the Bay Area:
Craving some food from your favorite 626 Night Market vendors? Don’t worry, we gotchu! Check our website to see which vendors are open for takeout or delivery. Here are a few of our picks for those in the Bay Area:
BOMBZIES BBQ
Images via Bombzies BBQ.
Bombzies BBQ is a food truck that specializes in Asian BBQ Bowls. From Teriyaki BBQ to Korean BBQ and even Thai Coconut Curry BBQ, you will definitely find something to satisfy your cravings. But don’t forget about their sides! Just thinking about their Kimchi Queso Fries, Crab Rangoons, and Crispy Chicken Potstickers makes my mouth water. They even do catering, so don’t forget them when you’re planning your next event or meeting.
Follow them on Instagram to see their schedule and specials and find their full menu on their website.
U DESSERT STORY
Images via @udessertstory.
Everyone loves a good instagrammable dessert and U Dessert Story has that and more! Their Bingsoo sounds amazing as the weather starts to warm up while their Crepe Cake is just the perfect way to end any meal. They also have so many drink options to choose from, you will have trouble deciding! Depending on which location you are at, they even have brunch options. Are you in the mood for some Mochi Waffles? How about some Loco Moco or Benedict? With three locations in the Bay Area, find your closest one or send a gift card to your loved ones!
Follow their Instagram for updates and go to their website to see their locations and menus. Gift cards available for purchase as well.
BUNSO BREADS
Images via @bunsobreads.
Talk about ube heaven! Bunso Breads is a Filipino bakery in the Tri-Valley area known for their bestselling Ensaymada Balls, a traditional Filipino sweet brioche. But they are always baking up something new in their kitchens. From Ube Flan Cupcakes to Ube Mochi Balls, they even just launched their Ube Quezo Rolls! Their menu items get sold out quick, so follow their social media if you want to snag yourself some ube goodness!
Follow their Instagram to stay updated when the next online ordering starts and view the items currently available on their website.
FANCY FLAVORS
Images via @officialfancyflavors.
Fancy Flavors specializes in French Macarons. Their Macarons are so beautiful and come in a variety of flavors. Occasionally they will post some limited items such as Choux Buns, Fruit Tarts, or Chocolate Covered Strawberries and they also accept custom orders! They are perfect for any occasion and available for nationwide shipping.
Follow their Instagram to see their new flavors and visit their website to place a pre-order.
I LOVE BRULEE
Images via @ilovebrulee.
If you are a Crème Brûlée lover you have to try I Love Brulee! Their Crème Brûlées come in the perfect size for you to snack on without getting full, so you can try their other flavors. Order them by the dozen and mix and match your favorite flavors!
Email ilovebrulee12@gmail.com to place an order and follow their Instagram to stay updated on seasonal flavors.
GONG CHA
Images via @betweenballoons and @gongchausa.
Gong Cha is known for serving quality bubble tea and has locations all throughout California. They have so many drink options to choose from, you can try a new flavor every time you go! They even sell Mochi Waffles and they launched their Crème Brûlée Mochi Waffle last month. Make sure to contact your closest Gong Cha for their store hours before heading in.
Follow them on Instagram or visit their website for their menu and locations.
Check out the full list of 626 Night Market vendors still operating here.
Artist Cindy Duong of Sakuradragon Publishes Tiny RPG Universe Webtoon
Cindy Duong is a familiar face at our Art Walk. You may recognize her cute illustrations inspired by food, cute things and video games such as as little green dino named Feed Me Dino. She recently published a digital comic series called Tiny RPG Universe on Webtoons, the popular South Korean app.
Cindy Duong is a familiar face at our Art Walk. You may recognize her cute illustrations inspired by food, cute things and video games such as a little green dino named Feed Me Dino. She recently published a digital comic series called Tiny RPG Universe on Webtoon, the popular South Korean app. If you’ve never read a webtoon before, it’s a comic made of episodes. Each episode is published on one long, vertical strip that makes it easy for scrolling on a smartphone or computer. Some feature music and animations that play during each episode.
Tiny RPG Universe is a Fantasy/Romance that follows the adventures of Altair, a small sorcerer who explores a magical world filled with cozy shops, amazing foods, and questionable characters.
Feed Me Dino via @sakuradragon.
Screenshot of Tiny RPG Universe.
Congrats on your first Webtoon comic! You've come a long way since selling prints at the Art Walk at our events, to branching out with merch and an art book, and now Webtoons! What's your journey been like?
When I first quit my job if you told me I would start a comic on Webtoons, I would have laughed. Making a comic sounded nice and I even had this story I’ve been building since high school. While the comic is something I’ve always wanted to do, I never felt like I had enough skill (or confidence) to pull it off. Considering the amount of work, planning and commitment a comic requires, I still have trouble wrapping my mind around the first episode of Tiny RPG Universe that is now on Webtoons. It’s a huge milestone for me and definitely a reflection of how much I’ve grown in the last couple of years as an artist.
I used to have this huge fear of not being good enough because I didn’t come from a formal art education like my peers. There are a lot of negative stereotypes around a profession in art and all of them have to do with being poor. Growing up around that stereotype hurt my confidence a lot. I really believed that being an artist is already really hard and if you’re not amazing like those professionals you see all over the internet, you really will have no chance.
After the first year of quitting my full time job, I ran my first Kickstarter to put together an art book called Some Place Far From Here. It was a collection of all the lessons I had learned that first year. I was ready for that Kickstarter to fail. I wanted that art book so much that I was willing to cover some of the cost out of pocket and even set the project goal lower than what I needed to fund it. To my absolute surprise, the goal was met in 48 hours and I even cried when I looked at the list of backers. There were so many people I had met through my art and they all believed in me. That was the first time I noticed the disparity between how much others believed in me and how little faith in myself I had. When the Kickstarter closed out, I raised 5 times what I had asked for and had over 200 backers. Needless to say, I got my books and even a little zine manufactured. As an unexpected bonus, I also realized the importance of believing in myself and learned that growth only comes with taking risk.
Although I like to believe I’m a pretty logical person, I think I’m also good at trying to prove myself, and everyone else, wrong. I’m really good at putting myself in stressful situations and I don’t actually think I will ever have a set plan for the future. I always tell others that no sane person would put themselves through this lifestyle, but the sense of accomplishment I get at the end of the day makes it completely worth the pain. I wouldn’t trade this lifestyle for anything in the world because it was only by doing art did I learn to actually love myself.
You told me you quit your full time job to pursue art. What was the reaction of your family and friends?
I used to be best friends with my parents and now I’m working on restoring that. I have very Asian parents so they, understandably, had their objections and fears. Over the years, I’ve come to realize that a lot of those fears come from lack of understanding. None of their Asian friends or family have kids doing art. The path that I’ve picked as a career isn’t familiar like doctor, lawyer, or engineer. Until they see proof that I can sustain as an independent artist, they will worry a whole lot about me because they are my parents and they don’t want to see me suffer.
Surprisingly, my friends all reacted really positively and even cheered me on. It was confusing because they weren’t worried for me at all. They just knew that I could do it and I had no idea where they got that confidence from. I am more grateful for my friends now than ever before because they were, and still are, the ones who helped me navigate through all the doubt. I know I would have never made it this far without them.
What's a typical day for you now?
People ask this a lot but I don’t feel like my typical day is that far from the typical office day. I wake up, work at my desk until I’m hungry, prepare food, and then go back to work until dinner time. The only difference is that I get to wake up whenever I want so I sleep in whenever I can. I often relocate to a boba shop for a couple hours when I need a change of scenery.
You might feel like my work is really chill. While it is pretty relaxed, I like to think of it as sprinting. Because there’s always so much to do, so much to prepare, and so much to keep track of, it can become really stressful. There’s only one of me and so many projects, I often work 12 hour days because nothing is stopping me.
I know you travel to a lot of other events too. Which are your favorites? How often do you travel?
I used to travel once or twice a month to conventions outside of Los Angeles. My body can’t handle that anymore because conventions aren’t my only responsibility. I now try to limit my travel to once a month.
My favorite conventions are Fanime in San Jose and Sakura Con in Seattle. People at those events are so kind and it feels like the attendees appreciate art more. Sometimes I forget that the fast lifestyle in Los Angeles isn’t the norm in other parts of the world. Traveling is a great way to put things back into perspective.
What's it like being an artist at the Art Walk at 626 Night Market? How do you like it?
Participating in the Art Walk at the 626 Night Market is really intense. Between the crazy summer heat, the occasional high winds that knock your display over, and the late hours, the event is really physically exhausting. That might sound all bad but there is no other event with so much amazing food or a staff that treats you like family. The 626 Night Market is highly accessible, too, so I get to see a lot of customers/friends who I keep in touch with via social media but don’t during the rest of the year.
I have been watching 626 Night Market grow for the last five years and it’s really obvious that the team is really passionate about the events. Being part of the Art Walk makes me feel like I get to participate in the Asian American community and do cool things with everyone.
Sakuradragon booth at the 626 Night Market Art Walk.
Any advice for new artists who are starting out?
I have so much to say on this topic but since I hope to leave you with something you might remember when the going gets tough, I will only leave you with a quote from Some Place Far From Here:
“Sometimes you have to wander alone on your journey. You might get lost and lose your way, but you’ll find a new path with new and exciting things to explore and see. It might be scary at first but you’ll find it’s actually not so bad. There’s nothing wrong with losing your way and finding it again.”
This is the first quote I wrote when I sat down to start the book. Even now, I find myself thinking about this all the time and it provides a lot of comfort when I’m feeling overwhelmed by uncertainty. I hope it can provide the same for your creative journey.
Follow Cindy’s work on Instagram, Facebook, Twitch and Twitter. Website here.
Want to be a 626 Night Market artist at our Art Walk? Sign up here!
Written by Holly Nguyen (@tableflipemoji), PR & Marketing Manager at 626 Night Market.
Top 6 Vendors Offering Takeout or Delivery in Orange County
Missing our 626 Night Market events? The next time you hear your stomach growl with hunger while sheltering at home, you can order takeout or delivery from one of your favorite vendors! Here are a few of our picks for those in the OC:
Missing our 626 Night Market events? The next time you hear your stomach growl with hunger while sheltering at home, you can order takeout or delivery from one of your favorite vendors! Here are a few of our picks for those in the OC:
Bred's Nashville Hot Chicken
Images via Bred Hot Chicken on Facebook.
Nashville-style Hot Chicken was a huge trend in food last year and vendor Bred's Nashville Hot Chicken was an instant hit with attendees. This Southern fried chicken is finished with a spicy sauce made with a generous amount of cayenne. Batter up and order the Supreme Chicken sandwich with vinaigrette slaw, pickles and Comeback sauce on a brioche bun. Choose your heat level from Wimpy, Mild, Medium, Spicy Dare and Double Dare. Add an entree of Chick N Waffles or a side of Millionaire Mac N Cheese.
Follow them on Instagram to see their schedule in Cypress, Diamond Bar, Irvine and Anaheim and order online.
Cafe 949
Images via @mrkevinknows and @cafe949.
We’ve all drooled over the Instagram photos of whole grilled lobster on a bed of garlicky noodles or watched the crew over at Cafe 949 grill their lobsters while preparing orders at our events. You can still get their iconic Grilled Lobster Garlic Noodles and Vietnamese Coffee as well as live lobster.
Call or text order to (949) 264-3519. Free delivery within 10 miles of Anaheim.
MICOO
Images via MICOO.
MICOO is a new vendor who is set to debut at our events in 2020. Raised by immigrant parents (her mom from South Korea and her dad from India), the founder created a mochi ice cream brand that is a dichotomy of religion, culture, and cuisine. They offer artisanal ice cream flavors that are nostalgic and innovative such as Mexican Hot Chocolate, Strawberry Mascarpone, Mango Lassi, Matcha Rose (vegan) and Almond Orange Blossom (vegan).
Order pints online for contactless delivery in OC and LA every Monday.
Norigami Tacos
Images via @aleeexlovesfood and @norigamitacos.
The name is derived from “nori,” meaning “seaweed,” and “origami,” meaning “folding art.” Their sushi tacos are truly works of art, created one night as a drunken experiment when the chef dipped a sheet of nori into tempura batter and dropped it into the fryer. Sushi rice, krab mix, and sushi fillings were added and TA-DAH! Norigami Tacos was born! You can now eat their delicious and crunchy sushi tacos at home with the purchase of a Sushi Taco Kit. They also recently introduced new item Karekatsu: Japanese curry with crispy tonkatsu fried meat (or veggie). Musubis and Poke Bowls are also available.
DM them via Instagram or Facebook to order for their pop-up delivery service to OC.
Seoul Street
Images via @eatwithkim and @crazyfoodiequeen.
Seoul Street is the OG Bulgogi Fries vendor. You’re missing out if you haven’t tried this popular Night Market item with fries, cheese, egg, their homemade Korean slaw, white garlic sauce and green onions. They also offer a wide variety of traditional and fusion Korean cuisine such as Kimchi Fried Rice, BBQ Bulgogi Burger, Bento Boxes and Bulgogi Tacos.
Call (949) 966-1449 for pickup in Irvine. Delivery available through DoorDash, Uber Eats, Postmates and Grubhub.
The Donut Makers
Images via @capricorncow and @letsdodessert.
The Donut Makers came to fame when their Croncha, a hybrid French croissant and Mexican concha, made the news on Foodbeast. Soon after, photos of their colorful donuts and pastries were in every foodie’s Instagram feed and they were a vendor at last year’s OC Night Market event. See their full menu here.
Their Garden Grove store is still open from 6AM-12PM for pickup.
Check out the full list of 626 Night Market vendors still operating here.
Written by Holly Nguyen (@tableflipemoji), PR & Marketing Manager at 626 Night Market.
May and June 2020 Events Postponed
It is with a heavy heart that we are postponing our May and June 2020 events. All tickets for those dates will be refunded. We are closely following updates on COVID-19 to make best possible safety decisions for our attendees, vendors and staff. We are looking into rescheduling those dates at a later time.
It is with a heavy heart that we are postponing our May and June 2020 events. All tickets for those dates will be refunded. We are closely following updates on COVID-19 (novel coronavirus) to make best possible safety decisions for our attendees, vendors and staff. We are looking into rescheduling those dates at a later time.
626 is more than just an area code. It is a community made of each and every one of you and we hope to continue bringing our community together to create great event experiences and memories.
In the meantime, please support our vendors here. Many of our 626 Night Market vendors are small local businesses who have been affected by current events. They adjusted by offering delivery, groceries, pickup and promotions. Some also go above and beyond, donating to organizations that address the immediate and emerging needs of our region’s most vulnerable residents. We are extremely proud of our Night Market family and encourage you to continue supporting them through these challenging times.
Please keep an eye on our social media and website for further updates.
Apply for the 2020 Entrepreneurship Fund Today!
Do you have an idea for the next big foodie trend? Have you always wanted to be your own boss and run your own business? Well, here’s your chance!
Apply now for 626 Night Market’s Entrepreneurship Fund. Pitch us your best new food concepts and you may become a new vendor at one of our 2020 summer events!
We are looking for the freshest and most innovative new food vendors!
Do you have an idea for the next big foodie trend? Have you always wanted to be your own boss and run your own business? Well, here’s your chance!
626 Night Market aims to unite and empower the community by serving as a platform for showcasing local talent including chefs, entrepreneurs, and artists. We have created the Entrepreneurship Fund to help aspiring entrepreneurs kickstart their business. We have had multiple vendors start off at our events and have gone on to opening their own food trucks or brick and mortars. Pitch us your best new food concepts and apply now for 626 Night Market’s Entrepreneurship Fund and you may become a new vendor at one of our 2020 summer events!
Winners will receive a free booth space at an upcoming event to startup their new company. The 626 Night Market brings out hundreds of thousands of people every summer and will be the ultimate testing ground for your new concept. Join our most popular vendors as you get a chance to sell, receive feedback, and gain exposure to up to 100,000 attendees in just one weekend! Not only that, winners will be featured on our social media accounts as well. We are looking for the freshest and most innovative new food vendors, so start brainstorming and get started on reaching your dream today. Your new business won’t start itself!
Need some ideas to kickstart your application? Take a look at our Top 8 Wish List post!
Share with your entrepreneur family & friends! Apply for the Entrepreneurship Fund below.
The Donut King Premieres at SXSW
As an executive producer on the film, we chose to help produce this film because the story of The Donut King resonates with us. It’s a story of fate, love, survival, hard knocks, and redemption. It's the rags to riches story of Ted Ngoy, a refugee escaping Cambodia, arriving in America in 1975 and building an unlikely multi-million dollar empire baking America’s favorite pastry, the donut.
Photo by @thedonutkingfilm
626 Night Market is proud to present the documentary film The Donut King! As an executive producer on the film, we chose to help produce this film because the story of The Donut King resonates with us. Many Asian Americans in our community came from humble beginnings and have immigrant parents who started small businesses in the food industry like donut shops to support their families. It’s a story of fate, love, survival, hard knocks, and redemption.
The American Dream. A phrase used to describe many things. It could represent money and success for some or getting an education for others. The American Dream is different for everyone and it has evolved throughout the years, but we’ve all come to know it as an opportunity to better life in some way. People always think of the American Dream when they picture a new life in the United States. They dream of success and happiness, and who can blame them. The many rags to riches stories of immigrants power this opportunity and dream. Ted Ngoy is one of those stories.
Photo by @thedonutkingfilm
Originally from Cambodia, Ngoy came to America as a refugee in 1975. Having to create a new life for him and his family, he found this opportunity in a rather surprising form, donuts! Taking what he had and running with it, Ngoy was able to build a multi-million dollar empire with his chain of donut stores. Along the way he also helped and provided opportunities for other refugees by employing them and helping them start their lives in America. But despite establishing such a successful donut empire, he went through more ups and downs throughout his life.
The Donut King, directed by Alice Gu, is a documentary about Ted Ngoy. Not only is this documentary Gu’s feature-length directorial debut, but The Donut King will also be having its worldwide premiere at SXSW 2020. Show your support for this great American story by downloading the SXSW app and marking The Donut King as your favorite!
South by Southwest is an annual event lasting 10 days in Austin, Texas. It is full of unparalleled discovery, learning, and networking opportunities with creatives across tech, film, and music industries. Having a film selected for the festival is a great achievement. SXSW typically selects a little more than 250 projects for their program. This year, a total of 8,362 films submitted making that a less than 4% selection rate! Congrats to The Donut King and don’t forget to support them at SXSW and their future screenings and premieres!
626 Night Market Top 8 Wish List of 2020
The 626 Night Market may have over 250 food, merchandise, crafts, arts, games, music, and entertainment attractions, but we’re always looking for more unique vendors to join us. As foodies ourselves, we narrowed our list down to 8 food items we found and can’t wait for someone to sell at our events!
The 626 Night Market may have over 250 food, merchandise, crafts, arts, games, music, and entertainment attractions, but we’re always looking for more unique vendors to join us. As foodies ourselves, we narrowed our list down to 8 food items we found and can’t wait for someone to sell at our events!
1. VEGAN AND VEGETARIAN FOOD
Everyone is trying to eat healthier nowadays and more people are switching over to a vegan or vegetarian diet. Finding more vegan and vegetarian vendors is on the top of our list! Our attendees are always asking us for vegan and vegetarian recommendations, but we’re looking for more to add to our directory. With companies like Beyond Meat and Impossible Foods, the possibilities are endless!
Just in the past year, KFC launched Beyond Fried Chicken and Carl’s Jr. launched the Beyond Famous Star with cheese.
More companies are joining in as they use Impossible meat in their burgers, tacos, and even dim sum! What can you create for our events? We’re excited to see the possibilities!
2. MOCHI DONUTS (or anything else mochi)
If you don’t know what mochi donuts are yet, are you even a foodie?! They’re cute, they’re chewy, and they’re oh so delicious! Think of an American donut combined with Japanese mochi, traditional rice cake made from sweet glutinous rice flour, add some glaze and toppings, and BAM you’ve got yourself an instagrammable treat!
Photo by @thedoughclub
Photo by @alimama.nyc
Besides mochi donuts, we’re also craving mochi bread and daifuku, mochi stuffed with sweet filling. Honestly, you can’t go wrong with mochi.
Photo by @iris.nihao
Photo by @travellinfoodie
3. PURPLE RICE YOGURT DRINKS
I don’t know if you’ve heard of it yet, but there’s a new trend growing! Shops selling purple rice yogurt drinks are popping up in Asia, New Zealand, and Australia, but it hasn’t caught on in the USA…yet. What are in these drinks you may ask? The signature drink consists of purple rice, yogurt, and milk. Stores like HEY! I AM YOGOST have lots of variations on their menu including Oats Cereal Yogurt, Straws and Berries, Rice Mango Romance, Mysterious Asian Red Date, and even Durian Delight! Can you believe there’s more combinations on their menu? Will you be the first one to brings these to the 626 Night Market?
4. YAKITORI
We’re looking for more than just beef and lamb skewers are our events. Yakitori, grilled chicken skewers cooked over charcoal, is simple and delicious! Each skewer is big enough for you to get a taste of the meat but small enough for you to taste everything else on the menu. Places like HATCH Yakitori + Bar have a wide selection to choose from including chicken breast, thigh, wing, gizzard, liver, and heart. Although traditionally just chicken, HATCH has expanded from just serving chicken yakitori and even have quail egg, shishito pepper, eggplant and miso, seared ahi belly, unagi, and more on their menu.
5. MALAYSIAN FOOD
If you haven’t been to Malaysia, you’re missing out! Malaysian cuisine is so unique (and delicious) because its food is a combination of different ethnic groups, mainly Malay, Chinese, and Indian. Some Malay dishes are also similar to food found in Indonesia and Singapore as well. Our mouths are drooling just thinking of nasi lemak which consists of coconut milk rice, sambal (a spicy sauce), ikan bilis (fried anchovies), cucumber slices, roasted peanuts, and a hard-boiled egg. It may also be served with an additional protein like chicken. Some other less known favorites are apam balik (a fluffy pancake usually with peanuts and cream corn filling, can be made crispy too), roti tisu (thin pan-fried dough drizzled with condensed milk and sugar on the inside and served in a cone shape, can be eaten by dipping pieces into curry), char kway teow (a stir-fried flat rice noodle dish), and many more!
6. BURMESE FOOD
Burmese food may not be the first thing you think about when you’re deciding what to eat for dinner, but it is a must-try! Have you ever tried laphet thoke (burmese pickled tea leaf salad) or mohinga (fish-based soup with rice noodles)? Don’t forget to try some Burmese curry with platha as well! Burmese cuisine comes from Myanmar and is inspired by surrounding countries such as China, India, and Thailand. The different regions in Myanmar also contribute to the rich taste that Burmese food has become.
7. CARBS
Let’s be real, who doesn’t love carbs?! When we say carbs, we really mean two things, pastries and everything else!
Pastries might sound basic and generic, but there’s a whole lot going on that you may not know about in the pastry world. Think outside the box! We searched around and found some pastries we want to try like cream puffs (did you know you can get ube and boba in them now?!), knafeh (a traditional Middle Eastern dessert made with thin noodle-like pastry, soaked in syrup, and layered with other ingredients), and egg tarts (pastry crust filled with egg custard). Can you believe no one has sold egg tarts at the 626 Night Market yet? You could be the first!
When someone says the word carbs, two things come to mind…Porto’s and dim sum! If you haven’t heard of Porto’s yet, they are a Cuban bakery and cafe founded by a Cuban family. They only have locations is SoCal so far, so make sure to try some on your next trip to SoCal! We love everything on their menu and so does everyone else, people literally leave Porto’s with multiple boxes of food!
Dim sum has been revolutionized by modern restaurants like Harumama and Yum Cha. What’s really changed the most are the buns. Whoever had the idea of making the buns into different colors and shapes must have been a foodie, they’re so cute and colorful now! Could you imagine going to the 626 Night Market and getting some dim sum? That’s a dream come true!
8. CHARCUTERIE BOARDS
Many foods are making a comeback and charcuterie boards are one of them. They are usually filled with cured meats, cheeses, fruits, nuts, crackers, and more depending on how extravagant you want to get. Besides your traditional charcuterie board, we’ve also been seeing a new development…unconventional charcuterie boards! People have gotten so creative and just started laying a bunch of different foods on boards, thus creating the unconventional charcuterie board trend. There’s breakfast inspired boards, dessert inspired boards, and everything in between!
Well, we’ve laid down 8 different, but foodie-approved, ideas for you. If you’re up to the challenge and have a new food concept that hasn’t been seen before at the 626 Night Market, you’ve still got a couple months until our first event! That’s enough time to polish up your game plan for our 2020 season. Don’t forget to fill out the vendor inquiry form if you want to be a part of our events, the sooner the better! Will you be the next trend-setter at the 626 Night Market?
2020, WE'RE READY!
EVERYTHING TASTES BETTER AT NIGHT. 2020, WE’RE READY FOR YOU! If you haven’t noticed recently, we’ve released ALL of our 2020 dates on our social media! We’ve compiled our 626, OC, and Bay Area dates into one post to make it easier for you. We can’t wait to see each and every one of you again this summer. And get planning! May will be here sooner than you know it!
EVERYTHING TASTES BETTER AT NIGHT. 2020, WE’RE READY FOR YOU! If you haven’t noticed recently, we’ve released ALL of our 2020 dates on our social media! We’ve compiled our 626, OC, and Bay Area dates into one post to make it easier for you. We can’t wait to see each and every one of you again this summer. And get planning! May will be here sooner than you know it!
Delicious lobster from @cafe949.
DON’T FORGET…our applications for vendors, performers, and artists are still open! Whether you are a first-timer or a returner, the earlier you apply the better! If you are a first-timer interested in a food or merchandise booth, all you have to do is fill out our Vendor Inquiry Form found on our website and someone will reach out to you and help you with the whole process! If you are a returner, don’t forget to contact your Vendor Rep for this year! If you are a performer interested in showcasing your talent on our Main Stage, fill out the Performer Application here! And last but not least…artists can join our Art Walk by submitting your information here!
RSVP HERE to our Facebook events and invite your friends!
BUY TICKETS online to save time when you arrive!
Connect with us on social media!
626 Night Market - Bay Area Event Dates 2020
EVERYTHING TASTES BETTER AT NIGHT. Bay Area, we’re coming back for 2020! Can you believe it’s already going to be our third year in the Bay?! It seems like yesterday we were having our first event in Pleasanton. We’re looking forward to growing our event and bring more vendors together and we can’t wait to bring up some SoCal vendors for our foodies in the north to try too!
EVERYTHING TASTES BETTER AT NIGHT. Bay Area, we’re coming back for 2020! Can you believe it’s already going to be our third year in the Bay?! Time really flies! It seems like yesterday we were having our first event in Pleasanton. Thank you for coming out each event! We’re looking forward to growing our event and bring more vendors together and we can’t wait to bring up some SoCal vendors for our foodies in the north to try too!
626 Games at the 626 Night Market! | Photo by @michellechanphoto.
We may be a foodie’s paradise, but sometimes people forget we have other things too! Walk around and you’ll see art from local artists at the Art Walk. Keep exploring and you may find your next favorite shirt, phone case, candle, who knows what else from our merchandise and crafts vendors. The night is all fun and games until it’s time to leave, but don’t leave before testing yours skills and playing some games to win some cute stuffed animals! If you have an idea or business and want to experience our events from the other side…fill out an application! It’s never too late to apply.
Click below to apply:
Great food and great company! | Photo by @mikesuhvilla.
A unique feature about our Bay Area venue that our other locations don’t have, there is a huge stretch of grass lined with trees. We love seeing our guest bring out their picnic gear and enjoy their food and the event with each other. Invite your friends and bring your picnic gear by RSVPing to our Facebook events!
BUY BAY AREA AND OC TICKETS HERE
626 Night Market - Bay Area at Alameda County Fairgrounds in Pleasanton, CA
626 Night Market - OC at OC Fair & Event Center in Costa Mesa
626 Night Market at Santa Anita Park in Arcadia
Connect with us on social media!