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After taco de lengua and carnitas, I’m taking on birria—one of Charles and Rick’s favorites from Tacos El Patron in SF—in preparation for another upcoming taco fiesta. Rich, flavorful, and deeply satisfying, this dish is slow-cooked perfection wrapped in crispy, cheesy tortillas.
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Up until now, beef tongue tacos were the only taco I’d made—but with a taco party on the horizon, I knew I had to expand my repertoire. Hence, unlocking the classic, carnitas.
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Of all the tacos I’ve tried, my heart keeps going back to three classics: lengua, cabeza, and tripa. So when I spotted peeled beef tongue at Costco, I knew it was finally time to recreate my favorite taco — and truthfully, make tacos at home for the first time! Surprisingly, beef tongue tacos are quite straightforward to make and the process made me realize I lack most of the essential sauces and toppings in my well-stocked kitchen with Asian pantry lol Let’s try this juicy beef tongue nestled in a warm corn or flour tortilla, topped with zingy onions, cilantro, a hit of lime and salsa of your choice!
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Enoki mushrooms and fatty beef have always been a favorite from my parents’ home-cooked menu. It’s a simple dish, but the bold black pepper sauce enhances the delicate enoki, while the glossy, starchy coating locks in the beef’s rich flavor. Charles may think the photo doesn’t do it justice, but I’m sharing it anyway—for easy home cooking and my own future cravings!
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Word on the street is that my partner and friends actually prefer this puffy beef pancake over my layered beef pancake (link here)?! Personally, I love the soft, bready texture of a good scallion pancake, so when I stumbled upon this recipe for a fluffier beef-pancake version, I knew I had to try it. Who knows—maybe one day, I’ll even adapt it into a scallion pancake!
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If you’ve been following my recent posts, you might have noticed—I’m definitely obsessed with red yeast rice fermented tofu! I’ve been using it on everything from wings to short ribs to pork jowl, and I can’t get enough. Since it’s a bit harder to find than regular fermented tofu, I treasure every jar I can get my hands on. I first tried red yeast rice fried chicken wings in Teochew/Swatow while visiting home earlier this year, and honestly? My version tastes even better—and it’s way healthier thanks to the magic of air-frying!
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I’ve always loved short ribs and enjoy exploring new ways to cook them. When I discovered this Crispy Garlic Chili Ribs recipe, I was hooked to try it! The ribs are packed with bold, garlicky goodness (thanks to a genius garlic water soak!) and deliver that crave-worthy, deep-fried crunch — but with the magic of air frying. Less […]
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For some mysterious reason, Teochew fried chicken wings with red yeast rice fermented bean curd have become incredibly popular. Perhaps it’s because this unique ingredient is less familiar to those outside of southern China? As a Cantonese, I know well that this distinct yet subtle ingredient is a staple in Cantonese and other southern Chinese cuisines. It offers a tangy, umami flavor that lingers on your tongue—a flavor that’s hard to forget.
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This is Charles’ favorite dish from House of Pancake, but I’ve only made it once—back during the pandemic—when I tested both Xiaogaojie and Laofangu’s recipes (as recorded here). Now, with some ground beef waiting in my overstuffed freezer and a childhood friend visiting, it’s the perfect time to refine the recipe and finally add it to my home-restaurant’s menu!
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A classic Cantonese dish, paper-wrapped garlic & fermented bean curd ribs have long been a restaurant favorite. While parents often hesitate to order them due to the traditional deep-frying, kids dive in whenever they get the chance at a banquet—I know I always did.
