Subscribe to my YouTube Channel Follow my Podcast on Spotify What the hell is time? Seconds. Minutes. Hours. Days. Years. Humans invented all of these ways to measure time. But did we actually invent time itself? Imagine someone living inside a completely sealed room. No windows. No clocks. No phone. No sunlight. Nothing telling them whether it's morning or night. Eventually, they might have absolutely no idea how long they've been inside. But their hair still grows. Their body still ages. They get hungry. They sleep. They wake. Things continue to change. So did they lose time? Or did they simply lose their ability to measure it? That's where this week's rabbit hole begins. Time Gets Weird For everyday life, we behave as though there's one giant universal clock ticking away in the background. Then Einstein came along and made everything considerably weirder. Time isn't quite the same for everybody. Motion matters. Gravity matters. In relativity, space and time aren't completely separate things either; we describe the universe using spacetime. And then there's entropy. Why can we remember yesterday but not tomorrow? Why does an egg smash onto the floor, but we never see the pieces spontaneously reassemble themselves and jump back onto the table? Why does time appear to have a direction at all? And somehow... this rabbit hole gets even deeper. A Cat, a Tree and the Universe Eventually, we have to talk about Schrödinger's cat. Don't worry. It's a hypothetical cat. From there comes another question: What exactly does it mean to observe something? Which leads naturally to that famous thought experiment: If a tree falls in a forest and nobody is there to hear it, does it make a sound? And then we zoom out even further. When we look at the Sun, we're seeing light that left it roughly eight minutes ago. When we look at distant galaxies, we're seeing them millions or even billions of years in the past. In a strange way, astronomy is archaeology with light. We're never seeing the distant universe exactly as it is "right now." Maybe the Clock Isn't the Problem After Einstein, entropy, Schrödinger's cat, and the observable universe, this episode eventually comes back to something much more human. We're constantly measuring our lives against time. I should have succeeded by now. I'm too old to start. Everyone else is ahead of me. I'm running out of time. But who decided when our lives were supposed to happen? Maybe living in the present doesn't mean pretending time doesn't exist. Maybe it simply means stopping the constant measurement of our lives against it. We need clocks. We need calendars. We need time to organize our lives. Just don't turn the clock... into a scoreboard. Listen to Episode 4 🎧 Spotify: ▶️ YouTube: Join the Conversation Do you think time actually exists? Or have humans simply invented ways to measure change and duration? Let me know what you think. Stay curious. Daniel Subscribe to my YouTube Channel Follow my Podcast on Spotify

Jump To Recipe Jump To Video Overnight cooked rice doesn't always have to become fried rice. I had quite a lot of chicken rice and nasi lemak left over, along with roasted chicken from the chicken rice, and I really didn't want any of it to go to waste. So I dumped everything into my rice cooker, added homemade chicken stock and a little of my brown sauce, pressed the congee button and let the rice cooker do the rest. Yes, my congee is made from chicken rice AND nasi lemak. Make of that what you will. Congee, or 粥 (zhōu) in Mandarin and juk in Cantonese, has been eaten in China for thousands of years, although rice porridges in many different forms can be found throughout Asia. At its simplest, rice is cooked with a large amount of water until the grains break down into a soft porridge. Depending on where you are and who's cooking it, congee can be completely plain or loaded with meat, seafood, preserved eggs, vegetables and all sorts of toppings. Mine certainly isn't the traditional method because I'm starting with already-cooked and seasoned rice, but that's exactly the point of this recipe. And surprisingly, the leftover chicken rice and nasi lemak work beautifully. They're already carrying flavours from chicken stock, coconut milk and aromatics, so instead of starting with a blank canvas, the congee begins with layers of flavour already built into the rice. The shredded roasted chicken makes it hearty, while soft-boiled eggs, you tiao, dark soy sauce and scallions turn it into a proper comforting meal. So before automatically turning yesterday's rice into fried rice again, give this a try. Sometimes leftovers don't need disguising; they just need a second life. Ingredients: (Serve 8) Overnight Cooked Rice, 4 Servings I am using a combination of chicken rice and nasi lemak Shredded Roasted Chicken, 1 Chicken Brown Sauce Homemade, 1/4 Cup Dark Soy Sauce, For Serving Soft Boiled Eggs, For Serving Fried Breadsticks | YouTiao, For Serving White Pepper, Pinch Scallions Coarsely Chopped, For Garnishing Equipment: Rice Cooker Directions: Please visit my “Brown Sauce” page for the recipe. Prepare the Rice Transfer the leftover cooked rice into the rice cooker. Add the shredded roasted chicken. Pour in twice as much water to cover the rice, about 8 cups, then add the brown sauce. Stir everything thoroughly. Use your rice paddle or spoon to break apart any large clumps of cold rice. You don't need to completely mash the grains; you simply want them separated so they can absorb the stock evenly as they cook. Cook the Congee Close the rice cooker and select the Congee/Porridge setting if your machine has one. Cook according to your rice cooker's instructions. If your rice cooker doesn't have a dedicated congee setting, use the closest porridge or slow-cooking function recommended by the manufacturer. Once the cooking cycle finishes, leave the lid closed and allow the congee to rest for about 15 minutes. This gives the rice additional time to absorb the liquid and allows the consistency to settle. Adjust the Consistency Open the rice cooker and stir thoroughly. Congee thickens considerably as it sits, especially when made from previously cooked rice. If it is thicker than you like, gradually stir in additional hot chicken stock or hot water until it reaches your preferred consistency. If it is too thin, allow it to sit a little longer or continue cooking briefly with the lid open, if your rice cooker allows this. Taste before adding any additional seasoning. Remember that chicken rice, nasi lemak, roasted chicken and brown sauce are already seasoned. Serve Ladle the hot congee into serving bowls. Drizzle a little dark soy sauce over the top. Add a soft-boiled egg and some breadsticks. Finish with a sprinkle of white pepper and plenty of chopped scallions. Serve immediately while everything is hot, with extra dark soy sauce and you tiao on the side if desired. I like to serve mine with preserved bamboo shoots, pickled lettuce and preserved olive leaves. Tips Your Leftover Rice Doesn't Have To Be Plain Plain jasmine rice works, obviously, but don't immediately dismiss seasoned rice. Chicken rice brings savoury chicken flavour, while nasi lemak contributes coconut and aromatic notes. Just remember that strongly seasoned rice will change the final flavour of your congee. Taste Before Seasoning This is particularly important when using leftovers. The rice, chicken, stock and brown sauce may all contain salt already. Cook everything first and adjust the seasoning at the end. The Ratio Is Only A Starting Point Some people love thick congee that almost holds a spoon upright. Others prefer something much looser and soupier. Add more hot stock or water until it tastes and feels right to you. Raid The Fridge For Toppings Congee is wonderfully forgiving. Besides soft-boiled eggs and you tiao, try: Century eggs Salted eggs Leftover roast meats Fried shallots Pickled mustard greens Peanuts Chili oil XO sauce Sesame oil White pepper Coriander Ginger Use what you have. Recipe Video:

Jump To Recipe Jump To Video There are millions upon millions of chocolate chip cookie recipes out there. I've baked and experimented with plenty of them over the years, but somehow, this is the one I always come back to. It is inspired by Thomas Keller, who has been one of my culinary inspirations for a very long time. In fact, this humble cookie recipe eventually became part of the inspiration for my daughter and me to start our own little cookie business. Sometimes you don't need to reinvent something completely. You find a great foundation, understand why it works, and slowly make it your own. The chocolate chip cookie itself is surprisingly young. Its history is generally traced back to Ruth Wakefield and the Toll House Inn in Massachusetts during the 1930s, where her chocolate-studded cookies eventually became an American classic. Nearly a century later, we're still playing with that wonderfully simple combination of butter, sugar, flour, eggs and chocolate. TK's version adds molasses for a deeper caramel note and plenty of 70% dark chocolate to balance the sweetness. Take your time creaming the butter and sugars, don't overmix once the flour goes in, and, if you can, let the dough rest overnight. Those seemingly insignificant steps make a difference. So whether you're outside Singapore, can't get your hands on our freshly baked cookies, or simply want to bake some really good cookies in your own kitchen, I hope you'll give this recipe a try. I've included my Double Chocolate and Matcha White Chocolate variations too, but don't feel like you have to stop there. Change the chocolate, play around with the size, experiment and make the recipe your own. After all, that's what Fat Dough has always been about: getting more people into the kitchen. Ingredients: Inspired by Thomas Keller (Make 15 cookies) Unbleached All Purpose Flour, 238g Sea Salt, 1 TSP Baking Soda, 1/2 TSP Brown Sugar, 134g Granulated Sugar, 104g Molasses, 12g Unsalted Butter Softened, 167g Beaten Eggs, 60g Dark Chocolate 70% Preferably Callebaut or Valrhona, 214g Equipment: Oven Hand / Stand Mixer Directions: Mix the dry ingredients In a bowl, combine the flour, salt and baking soda. Stir well and set aside. Prepare the sugars In another bowl, mix the brown sugar, granulated sugar and molasses. Break up any large lumps with your fingers or a spoon. Cream the butter Add the softened butter to a large mixing bowl. Beat with a hand or stand mixer until smooth and creamy, about the consistency of mayonnaise. Add the sugar mixture Add the sugar mixture in 2 additions, beating well after each one. Continue mixing until the butter and sugar look lighter and fluffy. Scrape down the sides of the bowl as needed. Add the eggs Pour in the beaten eggs and mix until fully combined. Don’t worry if the mixture looks slightly uneven at first; keep mixing until it comes together. Add the dry ingredients Add the flour mixture in 2 additions. Mix on low speed just until you no longer see dry flour. Do not overmix, or the cookies may become tougher. Fold in the chocolate Add the chocolate chips or chopped chocolate and fold them through the dough with a spatula until evenly distributed. Chill the dough Cover the bowl and refrigerate the dough for at least a few hours, preferably overnight. This makes the dough easier to handle and improves the flavour. Shape the cookies Divide the chilled dough into 60g portions and roll them into balls. You can make them larger if you prefer, 75g or 150g each, but they may need extra baking time. Preheat the oven Heat your oven to 162°C / 325°F. Line a baking tray with parchment paper. Arrange the dough Place the dough balls on the tray, leaving plenty of space between them because they will spread as they bake. Bake Bake for 14 to 16 minutes, or until the edges are set and lightly crisp while the centres still look soft. Don’t worry if the cookies look a little underbaked in the centre when they come out of the oven. That’s exactly what you want. They’ll continue cooking and firming up on the hot tray as they cool. Shape them while hot As soon as the cookies come out of the oven, carefully place a pastry ring or round cookie cutter around each cookie and gently swirl it in a circular motion to tidy the edges. Cool slightly Leave the cookies on the baking tray for at least 30 minutes. They will continue to set as they cool, so resist the temptation to move them too early. For Double Chocolate Cookies: Replace 48g of the flour with 48g cocoa powder, so you use 190g flour + 48g cocoa powder. You can use a mix of dark and milk chocolate chips. For Matcha White Chocolate Cookies: Replace 20g of the flour with 20g matcha powder, so you use 218g flour + 20g matcha powder. Fold in good-quality white chocolate chips. Fudgy chocolatelicious... Tastes like brownies... 1 cookie is never enough... Recipe Video:

Jump To Recipe Jump To Video After finishing the first few stir fries in my newly seasoned carbon steel wok, it was finally time to move on to something a little saucier. One of the reasons many people avoid tomatoes, vinegar, and stewy dishes during the first few cooks on a freshly seasoned wok is that the acidity can strip away some of the developing seasoning. By this point, the wok had already handled fried rice, vegetables, and noodles, so I figured it was finally ready for one of my favorite comfort foods: tomatoes and eggs. This dish, known as 番茄炒蛋 (Fan Qie Chao Dan), is one of the most beloved home-cooked dishes throughout China. Ask ten Chinese families how they make it and you'll probably get ten different answers. Some prefer it sweeter, some like it more savory, while others cook the tomatoes down until they become almost a sauce. What remains consistent is the combination of juicy tomatoes and soft scrambled eggs. It is inexpensive, nourishing, and made with ingredients that are often already sitting in the kitchen. My mum used to make this when I was growing up. We didn't have much, but somehow a few tomatoes, some eggs, and a bowl of rice could turn into a complete meal. Even today, whenever I make this dish, it brings me right back to those simple family dinners. There is nothing fancy about it, yet it remains one of the most comforting dishes I know. Sometimes the simplest recipes are the ones we return to most often. Ingredients: (Serve 4) Tomatoes, 3 Eggs, 4 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Granulated Sugar, Pinch Slurry, 1 TBSP Cornstarch + 1 TBSP Water (Optional) Scallions Coarsely Chopped, A Handful Equipment: Heavy Pot Wok / Dutch Oven / Cast Iron Skillet / Pan Directions: Prepare the Tomatoes Wash the tomatoes thoroughly. Using a small knife, score a shallow "X" on the bottom of each tomato. Remove the stems as well. Bring a pot of water to a gentle simmer. Add the tomatoes and cook until the skins begin loosening naturally. Remove and cool slightly. Peel away the skins and cut the tomatoes into rough chunks. Set aside. Prepare the Eggs Crack the eggs into a bowl. Season lightly with salt and black pepper. Beat until fully combined. Scramble the Eggs Heat a wok or skillet until hot. Add oil and swirl to coat the surface. Pour in the eggs. Using a spatula, gently push and fold the eggs as they cook. Remove them while still slightly soft and moist. Set aside. Cook the Tomatoes Add the tomatoes to the same wok. Season lightly with salt and pepper. Cook while stirring occasionally. As the tomatoes soften, use a spatula to break them into smaller pieces. Continue cooking until they become thick and jammy, almost like a chunky tomato sauce Add the garlic and stir fry until fragrant. Combine Everything Return the eggs to the wok. Gently break the eggs into rough chunks while mixing them with the tomatoes. If the tomatoes seem too watery, add the slurry and cook until slightly thickened. Add a small pinch of sugar to balance the natural acidity of the tomatoes. Taste and adjust seasoning if needed. Serve Transfer to a serving plate. Garnish with scallions. Serve immediately with steamed rice. Tips Use Ripe Tomatoes The riper the tomatoes, the sweeter and more flavorful the dish will be. Don't Overcook the Eggs Slightly undercooked eggs will finish cooking when mixed back into the tomatoes and remain soft and tender. Sugar Is Not For Sweetness A small amount of sugar helps balance the acidity of the tomatoes rather than making the dish sweet. Let The Tomatoes Break Down Don't rush the tomatoes. Allowing them to cook down properly creates the rich, comforting sauce that makes this dish special. Nourishing... Simple yet so comforting... Recipe Video:

Jump To Recipe Jump To Video This recipe actually came about because someone on TikTok asked me how I make my own pork lard. Instead of simply answering with a comment, I figured it would be easier to show the entire process in a video. Pork Lard... Then I thought, if I'm already rendering pork fat, why not render some beef fat at the same time? After all, both are incredibly useful in the kitchen and surprisingly easy to make at home. Long before vegetable oils became common, animal fats were everyday cooking ingredients across much of the world. Pork lard was widely used throughout Chinese, Southeast Asian, and European cooking, while beef tallow was commonly used for roasting, frying, and even making pastries. Beef fat before hitting the oven... These fats weren't considered specialty ingredients back then. They were simply practical ways to make use of every part of the animal. Many traditional dishes that people still love today were originally cooked with rendered animal fats rather than modern cooking oils. What I like most about rendering my own fats is that I know exactly what's inside. No additives, no preservatives, just pure rendered fat. Pork lard brings incredible flavor to stir fries and noodle dishes, while beef tallow adds richness to dishes like mala stir fries. It takes a little time, but most of that time is simply letting the oven do the work. Ingredients: Pork Lard: Pork Fat Sliced Into Chunks, 300g Beef Tallow: Beef Fat Sliced Into Chunks, 500g Equipment: Cast Iron Skillet / Pan Oven Directions: Prepare the Pork Lard Preheat your oven to 150°C / 300°F. Place the pork fat into a cast iron skillet or oven-safe pan. Add a small splash of water (about 1/4 cup) and toss to coat. The water helps prevent the fat from sticking and scorching before it begins rendering. Place the skillet into the oven. Bake slowly while stirring every 20 minutes, for 1.5 hours. As the fat renders, liquid fat will begin pooling in the pan. Continue cooking until the sizzling slows significantly. This means most of the moisture has evaporated and the fat has rendered. Increase the oven temperature to 170°C / 338°F. Continue baking until the pork cracklings become lightly golden and crispy. Check frequently during this stage because they can burn quickly. Remove from the oven and allow to cool slightly. Transfer into a sterilized jar. Prepare the Beef Tallow Preheat your oven to 110°C / 230°F. Place the beef fat into a cast iron skillet or oven-safe pan. Add a small splash of water, about 1/4 cup. Bake slowly for 3 to 4 hours. The lower temperature allows the fat to render gently without browning too quickly. Stir occasionally. Once the beef fat pieces become crispy and most of the fat has rendered, remove from the oven. Strain the liquid tallow into a sterilized jar. Allow to cool before sealing. Discard or save the solids as desired. Storage Allow both fats to cool completely before sealing. Store in sterilized jars. Pork lard and beef tallow can be stored in a cool place or refrigerated for longer shelf life. Always use a clean spoon when scooping out the fat. There is no additional cooking required after rendering. Beef Tallow... Tips What To Do With Pork Lard Pork lard is fantastic for: Char kway teow Fried rice Stir-fried noodles Scallion oil noodles Dumpling fillings Roasting vegetables Chinese pastries A spoonful of pork lard can completely transform a simple bowl of noodles. What To Do With Beef Tallow Beef tallow works beautifully for: Mala stir fries Mala hot pot bases Roasted potatoes Pan-fried steaks Smash burgers French fries Roasted root vegetables The beefy aroma pairs especially well with Sichuan spices. Use these cracklings as toppings for your stir fry dishes... Recipe Video:

Jump To Recipe Jump To Video This is the kind of fried rice I grew up eating at home. Not the restaurant version with perfect cubes of carrots and peas neatly scattered throughout, but the kind made from random leftovers sitting in the fridge. A bit of bacon, some hotdogs, leftover fish, half an omelette from the night before. Somehow, once everything hits a hot wok with rice and eggs, it all comes together into something comforting. Fried rice has always been a practical dish across many Asian households. It was never meant to be fancy. Originally, it existed to prevent waste and make use of leftover rice and scraps from previous meals. The version where the rice is coated in beaten eggs before frying is often called 黄金炒饭 or “golden fried rice,” because the egg coats almost every grain and gives the rice that beautiful golden color. It also creates a slightly richer texture and helps the rice fry more evenly. What I like about this kind of fried rice is that there are no strict rules. As long as you have rice, some protein, and some vegetables, you can usually make something decent. That freedom is part of the charm. And yes, before anyone asks, please stop relying on those frozen packets of peas, carrots, and corn for every fried rice. You can do better than that. Ingredients: (Serve 2) Overnight Cooked Rice, 2 Servings Eggs Lightly Beaten, 2 Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Leftover Meat Coarsely Diced Garlic Finely Minced, 5 Cloves Brown Sauce Homemade, 2 TBSP Leftover Veg Coarsely Diced Sea Salt, Pinch White Pepper, Pinch Scallions Corsely Chopped, For Garnishing Equipment: Cast Iron Skillet / Carbon Steel Wok Directions: Please visit my "Brown Sauce" page for the recipe. Prepare the rice Add the overnight rice and beaten eggs into a large bowl. Mix thoroughly until most of the rice grains are coated evenly with egg. This helps create the signature “golden fried rice” texture. Heat the wok Heat a carbon steel wok or skillet over medium-high heat. Add the oil and let it heat up properly. Cook the meat Add the leftover meats into the wok. Stir-fry until lightly browned and slightly crispy around the edges. Cook the aromatics Add garlic and stir-fry until fragrant. Fry the rice Add the egg-coated rice into the wok. Break apart any clumps using a spatula. Keep tossing and stir-frying so the rice cooks evenly and lightly toasts. Add sauce and vegetables Add the brown sauce and leftover vegetables. Toss everything together until evenly coated. Season and finish Taste and adjust with salt and white pepper if needed. Continue stir-frying briefly until everything is heated through. Serve Transfer to serving plates. Drizzle with kewpie mayo and sriracha if desired. Garnish with scallions and serve immediately. Works every single time... Important Wok Tip When using a newly seasoned carbon steel wok, avoid cooking acidic or very wet dishes during the first few uses. Tomato sauces, vinegar-heavy dishes, soups, and stews can weaken or strip the fresh seasoning layer. Start with oil-based stir-fries, fried rice, scallions, ginger, or proteins instead. This helps strengthen the seasoning naturally over time. Tips: Use proper leftover rice Freshly cooked rice is usually too soft and wet. Overnight rice works best because the grains dry out slightly and fry better. There are no strict rules Seriously. Fried rice is one of the most forgiving dishes you can make. Use whatever leftovers you have: roast meats sausages fish leftover omelette stir-fried vegetables mushrooms As long as you have: rice meat/protein vegetables You’re already halfway there. Please stop using those frozen mixed vegetable packets 😄 You know the ones. Corn, carrots, and peas all trapped together forever. Use actual leftovers instead. Fried rice tastes better when it reflects what’s already in your fridge. High heat matters A hot wok helps create wok hei and prevents the rice from steaming. Don’t overload the wok Too much food at once lowers the heat and makes the rice soggy instead of fried. Brown sauce shortcut Having a premade brown sauce in the fridge or frozen brown sauce ice cubes makes weeknight fried rice incredibly fast. Yummilicious... Recipe Video:

Jump To Recipe Jump To Video When I was a kid, I once told my grandma I wanted an English breakfast. I had probably seen it somewhere, maybe on TV or in an eatery menu, and it sounded exciting. Bacon, sausages, eggs, beans, all laid out nicely on a plate. My grandma didn’t really know what that meant, but she understood the idea of a hearty breakfast. So the next morning, she went into the kitchen, opened the fridge, and started pulling things out. There was bacon, some sausages, bits of vegetables, maybe some leftover pickles. She cracked a few eggs into a bowl, tossed everything in, and cooked it into one big omelette. At that age, I didn’t question it. That was my “English breakfast.” It wasn’t until much later that I realized how far it was from the original idea. But somehow, it didn’t matter. It was warm, filling, and made with whatever she had on hand. Over time, she always followed a kind of unspoken rule. Two types of meat, one vegetable, and one preserved or pickled ingredient. It was her way of balancing flavors and textures without ever measuring anything. Every version was slightly different, depending on what was in the fridge, but it always worked. Looking back now, this dish says a lot about the way she cooked. It wasn’t about authenticity or presentation. It was about practicality, making something satisfying out of very little. It also reminds me of how food evolves when it moves between cultures. She took the idea of an English breakfast and translated it into something that made sense in her kitchen. In a way, it sits somewhere between a frittata, an okonomiyaki, and a Chinese home-style omelette, but it doesn’t really belong to any of them. It’s just hers. And now, every time I make it, it brings me right back to that kitchen, standing next to her, waiting for it to come off the pan so I could eat it while it was still hot. Ingredients: (Serve 2) Meat that I am using: Fishcake Coarsely Diced, A Handful Sausages Coarsely Diced, Handful Veg that I am using: Frozen Peas, A Handful Reserved / Pickled Veg that I am using: Daikon, A Handful Breakfast: Eggs, 4 - 5 Sea Salt, Pinch Black / White Pepper, Pinch Soy Sauce, 1 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Cooking Garnish that I am using: Kewpie Mayo / Sriracha Nori Flakes Bread (Optional) Equipment: Non-Stick Pan Directions: Prepare the egg mixture Crack the eggs into a large bowl and whisk until fully beaten. Add your chosen meats, vegetables, and pickled ingredients. Season with salt, pepper, and soy sauce. Mix everything until evenly combined. Heat the pan Place a non-stick pan over medium-low heat. Add a thin layer of oil and let it heat up gently. Cook the omelette Pour the egg mixture into the pan and spread it evenly. Cover the pan and let it cook slowly. Do not rush this step. The goal is to cook it gently so it sets without burning. Flip the omelette Once the bottom is lightly browned and the top is mostly set, place a large plate over the pan. Carefully flip the omelette onto the plate. Slide it back into the pan to cook the other side. Finish cooking Cook until the omelette is fully set and releases easily from the pan. Serve Transfer to a plate. Drizzle with kewpie mayo and sriracha. You can also top it with baked beans. Garnish with nori flakes. Serve immediately, with bread on the side if you like. Absolutely yummilicious... Tips (Make It Your Own): Follow grandma’s rule Stick to this simple ratio: 2 types of meat 1 vegetable 1 preserved or pickled ingredient This keeps the balance right without overloading the omelette. Meat ideas Fishcake, sausages, bacon Spam or luncheon meat Ground pork, chicken, or beef Ham, leftover roast meats Even shredded rotisserie chicken Vegetable ideas Frozen peas, carrots, corn Spinach, cabbage, mushrooms Bell peppers, onions Zucchini or long beans Keep it simple and don’t overload with water-heavy veg. Preserved / pickled ideas This is what gives the dish character Pickled daikon Sauerkraut Pickled mustard greens Kimchi Pickled onions or ginger A little goes a long way. Garnish ideas Canned Baked Beans Dried Herbs Scallions Chili Oil Crispy Fried Shallots Texture tip If your mix feels too wet, reduce the amount of liquid ingredients or cook uncovered for a bit longer. Heat control is everything Always cook on medium-low heat. Too high and the outside burns before the inside sets. Honestly, this is one of those recipes where there’s no “right” version. If your grandma walked into the kitchen, she’d probably just open the fridge and say: “Use whatever you have.” Dangerously addictive... Recipe Video:

Subscribe to my YouTube Channel Follow my Podcast on Spotify There comes a strange point in adulthood when you stop seeing your parents simply as your parents. Recently, I was sitting across the dining table from mine, noticing their greying hair, their declining health and how their minds aren't quite as sharp as they once were. And it suddenly hit me: We're all growing old together. When we're children, we assume our parents know what they're doing. Then I became a father myself and discovered something terrifying: I don't know what the hell I'm doing either. I'm a shitty dad sometimes. I've made mistakes. I've said the wrong things. And now that my daughters are grown up, those little girls who once rushed to hug me when I came home are more likely to greet me with a middle finger. Apparently that's love now. I Don't Need My Daughters to Make Me Proud I genuinely don't care if my daughters get Cs, Ds or Fs. A bad grade might simply mean they're being measured at something they aren't good at. I'd rather double down on their strengths. My eldest initially pursued film, discovered she hated it, changed direction and went into law, something I'd always thought suited her love of debating and arguing. My youngest was never academically inclined, but she's incredibly artistic. So instead of forcing academics onto her, we leaned into art. Today, she's studying at art school. And if either of them changes direction again? That's okay too. I don't need them to live lives that make me proud. I want them to build lives that make them happy. Let Them Crack the Egg More than good grades, I want my daughters to remain curious. Children naturally ask: Why? What happens if I do this? Why does this work? Sometimes, in our attempt to protect children from mistakes, messes and failure, we accidentally stop them from discovering things for themselves. Let the kid pick up the egg. Maybe they'll crack it. Maybe it'll make a bloody mess. But perhaps they'll discover that something hard can also be fragile. Perhaps they'll wonder what happens when it's heated, boiled, fried, or baked. One question creates another. That's curiosity. And I'd rather raise someone who keeps asking questions than someone who's simply good at memorizing answers. Maybe My Parents Were Figuring It Out Too Becoming a father has changed how I see my own parents. They wanted security for me. I want possibility for my daughters. Different generations. Different circumstances. Different definitions of good parenting. Understanding that doesn't mean pretending every mistake was okay. It simply means recognizing that my parents were doing this for the first time too. Just like me. Maybe being a good parent isn't about raising children who make us proud. Maybe it's giving them enough love, freedom, curiosity, and courage that one day... they become proud of themselves. Life has a funny way of replacing judgment with understanding. Listen to Episode 3 🎧 Spotify: ▶️ YouTube: Join the Conversation What do you want most for your children? And if you're not a parent: What did you wish your parents wanted for you? Until next Saturday, Daniel Subscribe to my YouTube Channel Follow my Podcast on Spotify

Subscribe to my YouTube Channel Follow my Podcast on Spotify Today marks a brand-new chapter for Fat Dough. Welcome to the very first episode of Fat Dough Conversations. For years, Fat Dough has been a place where I shared recipes, cooking techniques, movie reviews, and more recently, a book about creator burnout. But over time, I realized there were stories that didn't belong in a recipe or a blog post. Some stories simply deserve a conversation. This podcast is my way of sharing those conversations. Why Start a Podcast at 45? I'm turning 45 this year. I'm a single father of two daughters, I work a full-time job during the week, and in the evenings and weekends, I continue building Fat Dough. People often ask why I keep adding new projects. The answer is simple; I've always been curious. Every chapter of my life began with a question: How do I make better food? How do I tell stories through video? Why do creators disappear? How do I build something meaningful while working a full-time job? This podcast is simply the next question. What We Talk About in Episode 1 In this episode, I share: Why my first food business failed. How COVID-19 pushed me into YouTube and TikTok. The story behind the name Fat Dough. Why watching creators quietly disappear inspired me to write Why Creators Burn Out (and Why I'm Still Here). Why I decided to start over at 45. The Story Behind Fat Dough One of the stories I share in this episode is how Fat Dough got its name. Before the business even existed, I was sitting at the dinner table trying to think of a name while drinking a glass of white wine my dad had brought back from Australia. I'm not much of a wine person. But somehow, that particular bottle made me stop and think. Instead of choosing a complicated Italian or French name, I wanted something simple, memorable, and honest. Back then, I was fat. I wanted to sell wraps. Almost every food I loved started with dough: Bread. Pizza. Pasta. Noodles. So... Fat Dough. The business eventually failed. The name didn't. Listen to Episode 1 🎧 Spotify: ▶️ YouTube: Join the Conversation Every Saturday, I'll be sharing a new episode of Fat Dough Conversations. Some episodes will be about food. Others about books, movies, science, work, fatherhood, creativity, failure, and everything in between. If today's conversation resonated with you, I'd love to hear from you. Have you ever had to start over in life? Leave a comment below, or connect with me on social media. Until next Saturday, Daniel Subscribe to my YouTube Channel Follow my Podcast on Spotify

Subscribe to my YouTube Channel Follow my Podcast on Spotify Introduction What does a bowl of ice cream have to do with happiness? Quite a lot, actually. In this episode of Fat Dough Conversations, I explore why so many of us spend our lives comparing ourselves with everyone else, only to forget to appreciate what we already have. Some people compare salaries. Others compare relationships. Some compare houses, cars, careers, or even the number of followers they have on social media. But while we're busy looking at everyone else's bowl... Our own ice cream is quietly melting. Happiness Begins with Acceptance One of the ideas I explore in this episode is that happiness begins with accepting where we are today. Not because we want to stay there forever. But because acceptance gives us a starting point. Our lives today are the result of countless decisions we've made over the years. Some good. Some bad. Some intentional. Some completely accidental. Once we accept where we are, we can finally take responsibility for where we want to go. Every Dream Has a Price People often ask how they can become successful. I think the better question is: What are you willing to sacrifice? Every dream comes with a price. Starting a business costs certainty. Writing a book costs time. Building a YouTube channel costs weekends. Learning a new skill costs comfort. Many of us want the reward. Very few of us are willing to pay the price. Instead, it's easier to compare. It's easier to complain. But neither comparison nor complaining moves us any closer to the life we want. Success Looks Different for Everyone One of the biggest mistakes we make is assuming success has a universal definition. For some people, success is driving a Ferrari. For others, it's owning a beautiful home. For me? Success is much simpler. Success is waking up every morning genuinely excited about the day ahead. Going to work. Coming home. Writing. Cooking. Learning. Recording this podcast. Building Fat Dough one conversation at a time. That might not look impressive on social media. But it feels incredibly meaningful to me. So... What Is Happiness? At the end of the day, I still believe happiness is like a bowl of ice cream. The more time we spend looking at everyone else's bowl... The less time we spend enjoying our own. Perhaps happiness isn't having the best bowl. Perhaps happiness is simply appreciating the one already in front of us. And maybe... Happiness is our current situation... minus our expectations. Listen to Episode 2 🎧 Spotify: ▶️ YouTube: Join the Conversation I'd love to hear your thoughts. What does happiness mean to you? Have you ever caught yourself comparing your life with someone else's? Leave a comment below or join the conversation on social media. I'll see you next Saturday. Daniel Subscribe to my YouTube Channel Follow my Podcast on Spotify