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Yong tau foo is one of the most representative Hakka dishes. My parents never made it at home, so I only got to enjoy it when we visited their Hakka friends for dinner or ordered it at a restaurant.
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Claypot fuzzy melon with vermicelli was once a classic in traditional Cantonese restaurants back home, yet it’s a dish I rarely see on Bay Area Cantonese menus. At first, I assumed this was because ingredients like fuzzy melon or red fermented bean curd were hard to find. But over time, I noticed that this dish has also been quietly disappearing from restaurant menus back home, so that theory didn’t quite hold up.
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When I was growing up in Guangzhou, every now and then my mom and grandma would bring home Teochew (4hr drive from GZ) meat loaf from the market. These cylinder-shaped loaves would be sliced thin and pan-fried, or cut into strips and stir-fried with noodles or vermicelli. Simple, comforting, and very much a taste of home. The recipe turned out to be much easier than I expected and now I can recreate a beloved childhood delicacy anytime and share it with friends.
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It genuinely hurts me when my partner orders a $20.99 salt-and-pepper pork rib dish at a restaurant and the plate arrives with… eight tiny pieces of ribs. Eight. Altogether barely the size of two palms. That disappointment, combined with my love for anything fried, salty, and peppery (pork ribs, chicken wings, you name it), pushed me to recreate this classic Cantonese dish at home.
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In the cold winter months, I always find myself craving bossam at Korean restaurants. But in the Bay Area, this dish often starts at $40 or more, which usually nudges me toward ordering something more affordable instead. Turns out, bossam is much more straightforward to make at home than I expected.
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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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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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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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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!
