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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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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.
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I had tried making Yuxiang Eggplant a few times before, but I was never happy with the results. No matter what I did, something always felt off, and I started to believe that cooking eggplant just wasn’t my thing. Then, a friend shared Made with Lau’s Yuxiang sauce recipe with me… With this sauce, the flavors finally came together, and for the first time, I truly loved the Yuxiang Eggplant I made. It felt like a little victory in the kitchen, so I knew I had to document the recipe and share it!
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The vermicelli and the crispy tofu, which has been pan-fried to a pretty dehydrated state, soaked up ALLLLL the flavors from broth, which is the essence from oysters, shrimp heads and shells. Chili pepper and fish sauce are the last two elements that kick the ball out of the park and seal the fate of this dish as one of the most, if not most, ocean umami dish I have ever cooked…
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Very, very classic Teochew / Hokkien dish you can find on the street stand, restaurants or home cooking! It has different ingredients and texture as Korean seafood pancake, and its dipping sauce is just good old simple fish sauce. Only two key ingredients are needed for this classic dish – FRESH oysters, and sweet potato starch!
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Out of all foods I tried in France, duck confit may be one of my top favorite, other than CROISSANT, Andouillette, foie gras over fig jam, and escargot.
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Similar to always ordering croissant at new bakery, ordering egg tarts at new dim sum restaurants, I always order beef pho at new vietnamese restaurant. It is always the first dish I want to try and see how good the restaurant is. Its sweet and warm broth from various beef parts, and even richer fragrance, flavor with the thai basil, jalapeno garnish, is always healing a long day of work or social events!
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Singapore Noodle is a classic dish in so, it is also a must-have on menu of Hong Kong / Cantonese cafe 茶餐厅.. just like curry chicken 咖喱鸡，white / red sauce over chicken steak, pork chop 白汁/红汁鸡排/猪排. With pre-made Singapore noodle mix, it is much more easier to replicate this delicious dish!
