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Jump To Recipe   Jump To Video   My mum was always juggling work and home at the same time. Some days, she had the energy to cook everything from scratch. Other days, when work got overwhelming, she would take shortcuts like this. Instead of building a tomato sauce from fresh ingredients, she would reach for a bottle of ketchup, add a bit of water, and somehow still turn it into a comforting meal that we all loved. It was quick, practical, and most importantly, it worked. This kind of cooking reflects what many would call 家常菜, or home-style Chinese cooking. It is not about strict authenticity or complicated techniques, but about making something satisfying with what you have on hand. Sweet and sour flavors are deeply rooted in Chinese cuisine, but in many Southeast Asian homes, ketchup became a natural substitute for balancing sweetness and acidity. It is not traditional in the classical sense, but it is very real in everyday kitchens. I still make this today because it reminds me that good food does not need to be complicated. Whether you are short on time or just want something simple, this dish comes together quickly and delivers that same comforting flavor. If you have never tried a ketchup-based version before, give it a go. You might be surprised how well it works. Ingredients: (Serve 4) Sauce: Tomato Ketchup Preferably Maggi, 150g Chicken Stock Homemade , 100g Soy Sauce, 1 TBSP Meatballs: Mum's Verstaile Minced Filling Homemade , 375g Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Dish: High Quality Olive Oil, 2 TBSP Red Onion Finely Wedged, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Green Peas Frozen, 150g Equipment: Cast Iron Skillet Dutch Oven / Wok Sauce Pot Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " Mum's Versatile Minced Filling " page for the recipe. Prepare the sauce In a bowl, mix together the ketchup, chicken stock, and soy sauce until smooth. Set aside for later use. Shape and fry the meatballs Roll the minced filling into small, even balls. Heat oil in a wok or Dutch oven over medium heat. Test the oil with a wooden chopstick. If bubbles form steadily, the oil is ready. Carefully fry the meatballs until golden brown on all sides. Remove and drain on a wire rack or paper-lined plate. Cook the aromatics In a skillet over medium heat, add olive oil. Add the onion and season lightly with salt and pepper. Cook until the onion softens and becomes translucent. Add garlic and ginger and cook until fragrant. Build the dish Pour in the prepared sauce and stir, scraping up any bits from the pan. Let it come to a gentle simmer. Taste and adjust if needed. Add a little sugar for sweetness or vinegar for more tang. Prepare the peas Blanch the frozen peas briefly in salted simmering water until just thawed. Drain and set aside. Combine everything Add the fried meatballs and peas into the sauce. Toss gently until everything is well coated. Let it simmer briefly so the flavors come together. Serve Serve immediately over rice while hot. Shortcut, but still yummilicious... Recipe Video:

Jump To Recipe   Jump To Video   This is one of those dishes my mum would cook without ever writing anything down. No measurements, no timers, just instinct. I remember watching her stand by the stove, shaping meatballs by feel and building the sauce from whatever tomatoes she had on hand. Ready to deep fry... After deep frying... Some days she would do it properly, simmering everything together. Other days, when time was tight, she would simply grab a bottle of tomato ketchup, add a little water, and call it done. And honestly, it tasted just as comforting. The dish reflects the kind of practical home cooking many Southeast Asian Chinese families grew up with. It is not tied to a formal banquet tradition but belongs to the category of 家常菜, which simply means everyday home-style food. These are meals shaped by migration, pantry limitations, and adaptation. You see Western ingredients like canned tomatoes and ketchup sitting comfortably beside Chinese five spice, ginger, and soy-based seasonings. It is a quiet example of culinary blending that happened naturally over generations. I still make this today because it reminds me that good food does not need to be complicated. Whether you follow the longer method or take my mum’s shortcut, this is the kind of dish meant to be shared over rice, eaten slowly, and maybe even tweaked to suit your own kitchen. Give it a try and make it yours too. Ingredients: (Serve 4) Sauce: Tomatoes Canned, 14oz Fresh Cherry Tomatoes, 350g High Quality Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Red Bell Pepper Finely Diced, 1 Dijon Mustard, 1/2 TSP Chinese 5 Spice Homemade , 1 TSP Cayenne, Pinch Smoked Paprika, Pinch Brown Sugar, 2 TBSP Vinegar, 2 TBSP (Optional) Meatballs: Mum's Verstaile Minced Filling Homemade , 375g Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Dish: Red Onion Finely Wedged, 1 Green Peas Frozen, 150g Equipment: Cast Iron Skillet Blender / Hand Blender Dutch Oven / Wok Sauce Pot Directions: Please visit my " How To Make Chinese 5 Spice " page for the recipe. Please visit my " Mum's Versatile Minced Filling " page for the recipe. Prepare the tomato base Blend the canned tomatoes and fresh cherry tomatoes until smooth. Strain the mixture to remove skins and seeds, pressing to extract as much liquid as possible. Discard the residue. Build the sauce Heat olive oil in a skillet over medium heat. Add the sliced onion and season with salt and pepper. Cook until softened and translucent. Add garlic and ginger. Cook until fragrant. Add the bell pepper and cook until slightly softened but still holding some texture. Stir in mustard, five spice, cayenne, and smoked paprika. Cook briefly until aromatic. Deglaze the pan with a splash of water, scraping up any bits stuck to the bottom. Add in the tomato juice and stir to combine well. Taste and adjust with salt, pepper, sugar, and vinegar as needed. Let it simmer briefly, then blend until smooth. Set aside until ready to use. Shape and fry the meatballs Roll the minced filling into small, even balls, 25g each. You should get 15 meatballs. Heat oil in a wok or Dutch oven over medium heat. Test the oil with a wooden chopstick. If bubbles form steadily, it is ready. Fry the meatballs until golden on all sides. Remove and drain. Prepare the vegetables Blanch the frozen peas in salted simmering water just until thawed. Drain and set aside. Finish the dish Reheat the sauce in a pan and add the wedged onion. Cook until the onion softens and loses its raw bite. Add the fried meatballs and peas. Toss gently to coat. Cook until the sauce thickens and clings to everything, about 3 to 5 minutes. Serve Serve hot over rice. Perfect over some rice... Recipe Video:

Jump To Recipe   Jump To Video   This is another one of my mum’s quick, no-recipe recipes. She never measured anything. She would open a can of lychees, save the syrup, add some ketchup and vinegar, and call it “sweet and sour.” That was it. Searing them meatballs... No pineapple, no complicated balancing act. Just what was in the pantry and whatever worked after a long day. To her, the lychee syrup already had the sweetness, so why waste time? Dishes like this reflect the evolution of Chinese home cooking outside of China, especially in Southeast Asia, where cooks adapted traditional flavors using local or canned ingredients. Classic sweet and sour dishes (酸甜, suān tián) usually rely on sugar, vinegar, and fruit like hawthorn or pineapple. But in many migrant kitchens, lychees became an easy substitute, adding fragrance and sweetness without extra work. It is less restaurant-style and more 家常味, meaning humble, everyday comfort food. I still love making this because it reminds me that food does not always need to be “authentic” to be meaningful. It just needs to taste good and bring people to the table. This version is fast, forgiving, and perfect for a weeknight meal. If you have never tried lychee in a savory dish, this might surprise you in the best way. Ingredients: (Serve 4) Meatballs: Mum's Verstaile Minced Filling Homemade , 250g or More Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Sauce: Lychee Juice Drained From Can, 65g Rice Vinegar, 65g Tomato Ketchup, 65g Brown Sugar, 1 TBSP Ginger Grated, 2" Dish: Yellow Onion Finely Wedged, 1 Sea Salt, Pinch Black Pepper, Pinch Red Bell Pepper Chunked, 1 Yellow / Green Bell Pepper Chunked, 1 Garlic Finely Minced 3 Cloves Canned Lychee Halved, 14oz Slurry, 1 TBSP of Cronstarch + 1 TBSP of Water Scallions Coarsely Chopped, For Garnishing Equipment: Cast Iron Skillet Directions: Please visit my " Mum's Versatile Minced Filling " page for the recipe. Prepare the meatballs Roll the minced filling into small, even balls, 25g each. Heat oil in a skillet over medium heat. Sear the meatballs until lightly browned on multiple sides. Remove and set aside. They do not need to be fully cooked yet. Mix the sauce In a bowl, combine the reserved lychee juice, vinegar, ketchup, sugar, and grated ginger. Stir until smooth. Cook the vegetables Using the same skillet, add the onion. Season lightly with salt and pepper. Cook until the onion softens and turns translucent. Add the bell peppers and cook until slightly tender but still vibrant. Add garlic and cook briefly until fragrant. Bring everything together Pour the sauce into the skillet to deglaze, scraping up any flavorful bits. Bring to a gentle simmer. Add the lychees and the seared meatballs, along with any resting juices. Stir gently so the meatballs stay intact. Thicken the sauce Add the cornstarch slurry and stir. Simmer until the sauce thickens and coats everything nicely. Taste and adjust seasoning if needed. Serve Garnish with scallions and serve hot over rice. The combination somehow works... Recipe Video:

Jump To Recipe Jump To Video My favorite part of a full coarse meal is the dessert. If a restaurant fails at its dessert, then it fails as a whole. I mean, who doesn't love desserts? Do not trust anyone who doesn't; those are the real sociopaths. Lol. Just kidding. Anyway, this is the last dish I had served for a lunch event. Here's a snapshot. A simple Poire Belle Hélène. I was wondering if I had done justice to the classic French dessert. I decided to research more online; actually, I am looking for other ways to incorporate the poached pear. Then I stumbled upon Bruno Albouze 's version. I was completely blown away and I immediately stormed into action and made this. The only problem with that is you cannot unmold the cake; you have to serve it as it is, on a serving plate, bowl or in ramekins. So, I decided to serve it as a whole. You can make this version for Valentine's Day so that you can share this with your significant other. Or if you are like me, who doesn't like sharing food, you can serve these up on separate ramekins. The best part is you can prep the poached pears in advance. During V Day, you just need to prepare the chocolate batter and bake. Anyway, all the detailed directions are down below. Give this recipe a go and surprise your beloved this V Day. Happy Valentine's Day! Ingredients: Inspired by Bruno Albouze (Serve 8) Poached Pears: Water, 1.5 L Light Muscovado Sugar, 100g Granulated Sugar, 100g Cinnamon Stick Preferably Hexa , 2 Star Anise, 4 Cloves, 2 Lemongrass White Part Only Smashed, 2 Grand Marnier / Cognac, 2 TBSP Fresh Orange Zest, 1 Orange Ginger Smashed, 1 Inch Pears Preferably Conference Pears, 8 Lava Cake: High Quality Dark Chocolate Preferably Valrhona or Callebaut, 150g Unsalted Butter Softened, 113g Sea Salt, Pinch Grand Marnier / Cognac, 2 TBSP Fresh Orange Zest, 1/2 Orange Cayenne, Pinch Eggs, 2 Demerara Sugar, 100g Corn Flour, 50g Garnishes: High Quality Cocoa Powder Preferably Valrhona or Callebaut, For Dusting Edible Gold Dust, For Dusting Raw Cacao Nibs, For Garnishing Fresh Mint, For Garnishing Equipment: Sauce Pot Oven Melon Baller Double Boiler Oven Proof Ramekins / Bowls / Plates / 3.5" Pastry Rings Directions: Poach the Pears In a saucepan over medium heat, add water, sugar, cinnamon, star anise, cloves, lemongrass, liqueur, orange zest, and ginger. Stir until sugar dissolves. Simmer on low for 30 minutes. Peel pears and core bottoms using a melon baller or small knife. Immediately place pears into the syrup to prevent oxidation. Add just enough water to submerge pears, if needed. Cover with a round cut of parchment paper. Simmer gently on low for 30 minutes. Let the pears chill in the syrup overnight, parchment paper intact. Make the Lava Cake Batter Preheat oven to 230°C (450°F). Melt chocolate over a double boiler , then remove from heat and add butter. Stir until smooth. Stir in salt, liqueur, orange zest, and cayenne. Set aside. In another bowl, whisk egg and sugar until combined. Whisk in ⅓ of the chocolate mixture to temper, then combine with the remaining chocolate. Sift and fold in cornflour in two portions. Mix until smooth. Prepare Molds Grease ramekins or line pastry rings with parchment. Fill ¾ full with batter. If using bowls, note that cakes cannot be unmolded after baking. Initial Bake and Assembly Bake for 8 minutes until edges are set and center is jiggly. Drain pears from syrup ( save syrup for tea ). Place one pear into each mold. Flatten pear bottoms if plating. Bake an additional 5 minutes. To Serve Sprinkle cocoa powder and edible gold dust over the top. Garnish with cacao nibs and mint. Serve immediately while warm. Super chocolaty, not for the faint of heart... Surprise your beloved with this dessert on V-Day... Recipe Video:

Jump To Recipe Jump To Video After seeing this dumpling lasagna appear everywhere online, I finally gave in and decided to try it myself. The idea is simple but clever. Instead of shaping individual dumplings, you layer wonton wrappers and filling like a lasagna, then steam the whole thing until everything comes together into a soft, juicy, dumpling-packed casserole. When people kept asking me about it, I figured, why not give it a proper test in my kitchen? While the “dumpling lasagna” concept is modern and mostly driven by social media, the technique itself actually has roots in Chinese cooking. Layered dumpling dishes and stacked noodle preparations exist in various regional cuisines. Wonton wrappers are essentially thin sheets of dough, so using them like pasta sheets is not as strange as it might first sound. Steaming also keeps the filling incredibly tender while the wrappers absorb all the flavors. What I like about this version is how practical it is. You get all the comfort of dumplings without the time spent folding dozens of them individually. It is perfect for feeding a group or when you simply want something fun and different on the table. If you enjoy dumplings but want a quicker way to prepare them, this layered version is definitely worth trying. Ingredients: (Serve 4) Sesame Oil, For Greasing Square White Wonton Wrappers, 25 More or Less Mum's Versatile Minced Filling Homemade , 500g Chili Oil Homemade , For Drizzling Chicken Stock Homemade, 2 TBSP Black Vinegar, For Drizzling Scallions Coarsely Chopped, For Garnishing Equipment: Steamer Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Directions: Please visit my " Mum's Versatile Minced Filling " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Chili Oil " page for the recipe. Prepare the baking dish Lightly grease the baking dish with sesame oil to prevent sticking. Create the first layer Dip a wonton wrapper briefly into water so it softens slightly. Lay the wrapper flat in the baking dish to form the base layer. Add the filling layer Spread a thin, even layer of the minced filling over the wrapper. Try to distribute it evenly so every bite has filling. Drizzle some chili oil over the top. Continue layering Add another dampened wrapper over the filling. Spread another layer of filling and drizzle chili oil over the top. Repeat the process until the baking dish is filled with alternating layers. Finish with wonton wrappers as the top layer. Add moisture for steaming Drizzle chicken stock over the top of the layered dumplings. Steam the dumpling lasagna Place the dish inside a steamer. Steam for about 25 to 30 minutes until the filling is fully cooked and the wrappers soften and slightly wrinkle. Finish the dish Drizzle black vinegar and additional chili oil over the top. Garnish with chopped scallions. Serve Serve immediately while hot. Stacking layers of yummiliciouness... Why Dumpling Lasagna Works Wonton wrappers behave like pasta sheets Wonton wrappers are made from wheat dough, very similar to fresh pasta. When layered and cooked, they soften and absorb flavor just like lasagna sheets. Steaming keeps everything tender Instead of baking, this dish is steamed. Steaming gently cooks the filling while allowing the wrappers to soften without drying out. The small amount of stock added helps create moisture so the layers stay juicy. No folding required Traditional dumplings can take time because each one needs to be filled and folded individually. This layered method keeps the same dumpling flavors but saves a lot of effort. The layers absorb flavor beautifully As the dumplings steam, the juices from the filling and stock soak into the wrappers. The result is a tender layered dish where every bite tastes like a perfectly cooked dumpling. Recipe Video:

Jump To Recipe Jump To Video My mum used to make fried wontons by the tray. She would stand by the stove frying batch after batch while the rest of us hovered around the kitchen pretending to help. In reality, we were just waiting for the moment she turned her back so we could sneak a few straight out of the pot. Ready to deep fry... They were always dangerously hot, but that never stopped us. Crispy, savory, and addictive, they never lasted very long once they came out of the oil. Fried wontons are common across Chinese cooking, especially in Cantonese and southern Chinese cuisines. Traditionally, wontons are delicate dumplings served in soup, but frying them creates something entirely different. The thin wrappers turn golden and crisp, while the filling stays juicy inside. In many overseas Chinese kitchens, these became a popular snack, appetizer, or even party food because they are easy to prepare in large batches. My mum’s version is very simple and practical. No complicated folding techniques, no fancy sauces. Just well-seasoned filling wrapped in egg wonton wrappers and fried until golden brown. The only rule in our house was that they had to be eaten while hot. Once they cool down, they lose that beautiful crisp texture. If you have never tried making fried wontons at home, this recipe is a great place to start. Ingredients: (Serve 8) Fillings: Mum's Versatile Minced Filling Homemade , 400g Cabbage Finely Minced, 1 Leaf Crab Rangoon: Square Egg Wonton Wrappers, 30 Pieces Less or More Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Sriracha / Ketchup, For Serving Equipment: Dutch Oven Directions: Please visit my " Mum's Versatile Minced Filling " page for the recipe. Prepare the filling In a large mixing bowl, combine the versatile minced filling with finely chopped cabbage. Mix thoroughly so the cabbage is evenly distributed throughout the filling. Choose the right wrappers Use the yellow egg wonton wrappers for frying. These wrappers are slightly thicker and crisp up beautifully when fried. The white wrappers are typically used for wonton soup. Wrap the wontons (crab rangoon style) Place a wrapper on a clean working surface. Lightly dab water around the edges of the wrapper. Add a small spoonful of filling into the center. Fold the wrapper in half into a rectangle. Pinch the center and gently stretch the ends outward to form a crab rangoon shape. Press the edges firmly to seal. Alternative folding method Place filling in the center of the wrapper. Fold the wrapper diagonally to form a triangle. Press the edges tightly to seal. This simple fold is the way my mum used to do it. Prepare the oil Heat about 3 inches of oil in a Dutch oven over medium heat. Test the oil with a wooden chopstick. If small bubbles form around the chopstick, the oil is ready for frying. Fry the wontons Carefully place the wontons into the hot oil. Do not overcrowd the pot. Move them gently so they do not stick together. Fry until the wrappers turn golden brown and crisp. Drain the wontons Remove the fried wontons and place them on a wire rack or a paper towel-lined plate to drain excess oil. Serve Serve immediately while hot and crispy with sriracha or ketchup. Dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video Growing up, my mum would often make a huge batch of wontons in one sitting. She would sit at the table quietly wrapping them one by one while chatting with us or watching television. Once the tray was filled, she would cook a large pot of wonton soup that could feed the whole family. It was one of those meals that felt effortless but comforting, the kind that always showed up when we needed something warm and simple. The noodles that came with it were even simpler. My mum would mix peanut butter, soy sauce, honey, and sesame oil into a bowl, loosen it with a splash of noodle water, and toss freshly cooked noodles into the sauce. That humble bowl of ban mian followed me through my national service and college years. It was cheap, quick, and incredibly satisfying. Whenever I make it today, it brings me right back to those busy days when a simple meal meant everything. Wonton soup itself has deep roots in Chinese cuisine, especially in southern regions like Fujian and Guangdong. Wontons, or 云吞 (yún tūn), are delicate dumplings typically served in clear broth and enjoyed as comfort food across generations. My mum’s version is very Fujian in spirit. Nothing fancy, just clean broth, tender wontons, and straightforward flavors. If you have never made wonton soup at home before, this is a wonderful place to start. Ingredients: (Make 25) Wontons: Mum's Versatile Minced Filling Homemade , 400g Cabbage Finely Chopped, 1 Leaf Square White Wonton Wrappers, 25 Soup: Chicken Stock Homemade / Water, 1L Rapeseed / Sunflower / Canola / Peanut Oil, 1 TSP Sea Salt, Pinch White Pepper, Pinch ShaoXing / HuaTiew Wine, 1 TSP Toasted Sesame Oil, 1 TSP Scallions White Parts Coarsely Chopped, A Handful Rice Vinegar, 2 TSP Scallions Green Parts Coarsely Chopped, For Garnishing Ban Mian (Optional) Per Serving: Fresh Wonton Noodles / Ban Mian, 100g Peanut Butter, 2 TBSP Soy Sauce, 2 TBSP Pure Honey, 1 TBSP Toasted Sesame Oil, 1 TBSP Garlic Finely Minced, 1 Clove Equipment: Sauce Pot Directions: Please visit my " Mum's Versatile Minced Filling " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Prepare the wonton filling In a large bowl, combine the versatile minced filling with finely chopped cabbage. Mix well so the cabbage is evenly distributed. Wrap the wontons Place a small spoonful of filling in the center of a wonton wrapper. Fold the wrapper over the filling and seal the edges with water. The shape does not have to be perfect since the wontons will be served in soup. Repeat until all the wrappers are used. Prepare the soup broth In a sauce pot over medium heat, add the chicken stock or water. Add oil, salt, white pepper, Shaoxing wine, sesame oil, and the white parts of the scallions. Stir and bring the broth to a gentle simmer. Taste and adjust seasoning if needed. Cook the wontons Add the wontons into the simmering broth in batches so the pot is not overcrowded. As the wontons cook, they will float to the surface. Continue cooking until the wrappers turn slightly translucent and the filling inside is visible. Remove and transfer them into serving bowls. Finish the soup Once all the wontons are cooked, turn off the heat. Stir rice vinegar into the soup. Ladle the hot broth over the wontons in each bowl. Garnish with chopped scallion greens. Prepare the ban mian noodles (optional) Bring a pot of water to a simmer and cook the noodles until al dente. In a serving bowl, mix peanut butter, soy sauce, honey, sesame oil, and garlic. Add a small splash of noodle cooking water to loosen the sauce. Drain the noodles and toss them in the sauce until evenly coated. Serve Serve the peanut ban mian alongside the hot wonton soup. Fujian-Style Tips: Use the right wonton wrappers There are usually two types of wonton wrappers sold in Asian grocery stores. The white wrappers are thinner and are traditionally used for wonton soup because they stay delicate and silky after boiling. The yellow wrappers often contain egg and are slightly thicker, which makes them better suited for frying. For this recipe, always use the white wrappers. Do not overcrowd the pot Cook the wontons in batches. If too many are added at once, the temperature of the soup drops and the wrappers may stick together. Look for the floating sign Wontons are usually cooked when they float to the surface and the wrapper becomes slightly translucent. This is one of the easiest visual cues for beginners. Finish the soup with vinegar at the end Adding rice vinegar after the heat is turned off keeps the broth fresh and fragrant rather than overly sour. Freeze extra wontons If you make a large batch like my mum used to, you can freeze the uncooked wontons on a tray. Once frozen, store them in a container or freezer bag. They can be cooked directly from frozen without thawing. Recipe Video:

Jump To Recipe Jump To Video This is one of those recipes that never really had a name growing up. It was just “the filling.” My mum would make a big bowl of it, and over the next few days, it would quietly turn into meatballs, dumplings, wantons, or ngoh hiang, depending on what we felt like eating. It was practical cooking: no labels, no written-down measurements, just experience and instinct. Across many Chinese households, there is a similar concept of a multi-purpose minced mixture that combines meat with seafood, aromatics, and binders to create that signature springy texture people often call “QQ.” Wonton Soup ... It reflects a Southern Chinese and Southeast Asian way of cooking where efficiency matters. One base mixture can transform into multiple dishes, reducing waste and saving time while still feeling like completely different meals. Ngoh Hiang ... What I appreciate now is how thoughtful this kind of cooking really is. The addition of shrimp and fish is not about luxury. It is about texture and balance. Water chestnuts add crunch. Mushrooms bring depth. Everything has a role. If you enjoy making dumplings, meatballs, or stuffed dishes, this is one of those foundational recipes worth trying at least once because it opens the door to many others. Fried Wontons... Ingredients: Dried Mushrooms, 4 Shrimp, About 600g Baking Soda, 1 TSP Mackeral / Halibut / Cod / Tilapia, 150g Water Chestnuts, About 400g Minced Beef, 300g Minced Pork, 300g Light Soy Sauce, 2 TBSP Oyster Sauce, 1.5 TBSP ShaoXing / Hua Tiew Wine, 1 TBSP Sesame Oil, 1 TBSP Egg, 1 Sea Salt, 10g Chinese 5 Spice Homemade , 2 TSP Garlic Powder, 1/2 TSP Ginger Powder, 1/2 TSP White Pepper, Pinch Cornstarch, 2 TBSP Scallions Green Parts Coarsely Chopped, A Handful Directions: Please visit my " How To Make Chinese 5 Spice " page for the recipe. Prepare the dried mushrooms Soak the dried mushrooms in hot water until fully softened. Squeeze out excess liquid, remove the stems, and finely dice. Reserve the soaking liquid for later. Prepare the shrimp Peel and devein the shrimp, then rinse well. Toss them with baking soda. Cover with cold water and ice cubes. Let sit to firm up the texture, about 30 minutes. Rinse thoroughly again, then chop repeatedly with a cleaver until it becomes a sticky paste. It should weigh about 250g. Prepare the fish Chop the fish finely in the same way until it turns into a smooth paste. Keeping some skin is fine and adds flavor. Prepare the water chestnuts Peel and rinse, then pulse in a food processor until finely chopped. They should be small bits, not a puree. This gives the filling its crunch. It should weigh about 250g. Combine everything Place the shrimp paste, fish paste, mushrooms, water chestnuts, minced beef, and minced pork into a large bowl. Add the seasonings, egg, cornstarch, and 2 TBSP of the mushroom soaking liquid. Mix until it becomes sticky and cohesive Use your hand to mix in one direction, almost like kneading. Continue until the mixture tightens, becomes slightly bouncy, and holds together. Rest the mixture Let it sit briefly so the flavors absorb and the proteins bind. Best covered and marinated in the fridge overnight. Use as desired Shape into meatballs, wrap into dumplings or wantons, form into rolls, or pan fry as patties. Sweet & Sour Lychee Meatballs... Recipe Video:

Jump To Recipe Jump To Video There is something about ngoh hiang that immediately feels like home. Growing up, this was never a festive-only dish for us. If Mum had made a big batch of her versatile minced filling, some of it would almost always become these crisp, golden rolls. Ready to deep fry... No measuring tape, no ruler to make them identical. Just instinct, hands slightly oily, and that smell of five spice lingering in the kitchen. Ngoh hiang has roots in Southern Chinese communities, especially Fujian and Teochew households, and it travelled across Southeast Asia with migration. The name literally means “five spice meat roll.” Traditionally wrapped in bean curd skin and deep fried, it balances crisp exterior with juicy, bouncy filling inside. In places like Singapore and Malaysia, it evolved into hawker stall staples, often served with sweet sauce or chili. But at home, it is simpler. Fry, slice, dip, eat. What makes this version special to me is that it is built on my mum’s filling. That mixture already carries shrimp, fish, mushrooms, and water chestnuts, so once wrapped and fried, the texture becomes something else entirely. Crispy, fragrant, and deeply savory. If you have never made ngoh hiang from scratch, give it a try at least once. It is not complicated. It just requires a little patience and trust in your hands. Ingredients: (6 meat rolls) Mum's Versatile Minced Filling Homemade , 12 Heaping TBSP Bean Curd Skin, For Wrapping Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Sriracha / Ketchup, For Serving Equipment: Dutch Oven / Wok Directions: Please visit my " Mum's Versatile Minced Filling " page for the recipe. Prepare the bean curd skin Lay the bean curd skin flat on a clean work surface. Cut large sheets into manageable rectangles. Fill the rolls Place about two heaping spoonfuls of the minced filling near one end. Fold the skin up once to cover the filling, then roll forward to form a flat log. Do not fold the sides in. Leave both ends open so they crisp up nicely during frying. Tuck any extra flap under the roll so it holds its shape. The skin will stick from the moisture of the filling. Do not overfill. The filling will expand slightly during frying. Heat the oil Pour about 4 inches of oil into a Dutch oven or wok. Heat over medium. To test, dip a wooden chopstick into the oil. If steady bubbles form around it, the oil is ready. Fry the ngoh hiang Carefully lower the rolls into the oil, placing them away from you. Do not overcrowd the pot. Turn occasionally to ensure even browning. Fry until golden brown on all sides and cooked through. Remove and rest Lift out and drain on a wire rack or paper-lined plate. Let them rest briefly before slicing. Serve Slice into thick pieces. Serve immediately with sriracha or ketchup. Extra crispy... Extra juicy... Recipe Video:

Jump To Recipe Jump To Video This dish came about because I still had a block of silken tofu sitting in the fridge after making the Cantonese version, and you know me, once I start exploring an ingredient, I cannot stop at just one style. Instead of going delicate and clean again, I wanted to lean into something bolder. Something warming, nutty, spicy, and a little numbing. That is how this Sichuan-style tofu pudding happened, using pantry ingredients and homemade chili oil already on hand. In Sichuan cuisine, this dish is inspired by douhua (豆花), or tofu pudding, which can be served either sweet or savory. The savory version is especially popular in regions like Chengdu and Chongqing, where it is dressed with soy sauce, vinegar, chili oil, preserved vegetables, and that unmistakable málà profile from Sichuan peppercorns. Unlike mapo tofu, which is cooked and thickened, douhua is all about contrast. Ultra-soft tofu is gently warmed and then topped with intensely flavored condiments. It is comfort food, street food, and home cooking all at once. What I love about this dish is how little effort it takes to create something that feels so layered. You are not really cooking the tofu, just coaxing it into warmth and letting the toppings do the talking. If you have only ever had tofu in stir-fries, this is a completely different experience. Try it once, especially on a cool evening, and you will understand why this humble bowl has been loved for generations. Ingredients: (Serve 2) Silken Tofu, 1 Block Vegetable Stock Homemade , 120ml Light Soy Sauce, 1 TSBP White Pepper, Pinch Black Vinegar, 1 TSP Chili Oil Homemade , 1/2 TBSP Adjust To Preference Sesame Oil, 1 TSP Sesame Paste, 1/2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Peanuts, A Handful Sichuan Peppercorns, 1/2 TBSP Adjust To Preference ZhaCai (Chinese Pickled Mustard) Finely Chopped, 1 TBSP Or Pickled Radish Scallions Coarsely Chopped, A Handful Coriander Coarsely Chopped, A Handful Equipment: Sauce Pot Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Please visit my " How To Make Chili Oil " page for the recipe. Prepare the tofu Drain off excess liquid from the tofu packaging. Gently scoop the silken tofu into a serving bowl using a large spoon. Do not cut it neatly. Let it fall in soft, rustic curds. This is the traditional texture. Warm the seasoning broth Heat the vegetable stock, soy sauce, and white pepper in a small pot over medium heat until hot but not boiling. Add black vinegar, chili oil, sesame oil, and sesame paste. Stir continuously until the sesame paste fully dissolves and the mixture looks smooth. Taste and adjust seasoning to your liking. Gently warm the tofu Pour the hot mixture over the tofu. Let it sit for a minute or two. This gently poaches and warms the tofu. Prepare the topping In the same pot, heat some oil. Add the peanuts and cook until lightly toasted. Add Sichuan peppercorns and zhacai or pickled radish. Stir-fry briefly until fragrant. You should smell the nutty and citrusy aroma. Assemble Spoon this hot topping over the tofu. Finish with scallions and coriander. Serve immediately while warm. Nourishing.... Hearty... Recipe Video: