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Jump To Recipe Jump To Video Ayam Kam Heong is one of those dishes that truly represents the beautiful chaos of Malaysian cuisine — a fusion of Chinese, Indian, and Malay influences all wrapped up in one plate. "Kam Heong" literally means "Golden Fragrance" in Cantonese, and that's exactly what this dish promises — a golden, savory aroma from fried curry leaves, dried seafood, and an intensely flavorful sauce. Golden and gloriously crisp—these fried chicken wings are just the beginning of our Ayam Kam Heong journey. After shallow frying... Originally created by Chinese-Malaysians, Kam Heong is now a beloved part of hawker centers and home kitchens alike, each family adding their own little twists to it. For my version, I chose chicken flats because they’re my absolute favorite part — tender meat, just enough skin, and easy to eat. But honestly, you can use any part of the chicken you love: drumettes, thighs, or even boneless chunks if that’s your thing. Wok-fired magic. The fried chicken gets tossed in a fragrant, spicy Kam Heong sauce packed with aromatics and umami depth. I also used a marinade method inspired by Chinese velveting techniques — keeping the wings juicy inside, crispy outside, and ready to soak up every drop of that rich Kam Heong sauce. If you've never made Kam Heong at home, trust me, it’s so much easier (and more satisfying) than it sounds. Once those aromatics hit the hot oil — the curry leaves, dried seafood, the spice paste — your kitchen will smell like a hawker stall at sunset. Sticky, spicy, and calling your name. Every bite delivers boldness with a punch of heat and herbaceous zing. It’s the kind of meal that feels special without feeling fussy, and when you serve it over hot, fluffy rice, it’s just pure happiness on a plate. P.S. If you're feeling adventurous, this Kam Heong sauce isn't just amazing on chicken. It works beautifully with prawns, squid, or even crispy tofu if you want a vegetarian twist. Once you master the base, the possibilities are endless. This dish doesn’t hold back—Kam Heong hits all the right notes: savory, spicy, and irresistibly aromatic. Ingredients: (Serve 4) Marinade: Chicken Wings, 500g I'm using flats Oyster Sauce, 1 TBSP Kecap Manis Homemade , 2 TBSP Rice Vinegar, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Egg White, 1 Cornstarch, 2 TBSP Sauce: Meat Masala Homemade , 1.5 TBSP Oyster Sauce, 2 TBSP Kecap Manis Homemade , 2 TBSP Light Soy Sauce, 1 TBSP Ayam Kam Heong: Dried Shrimp, 1 TBSP Dried Anchovies, 1 TBSP Dried Scallops, 1 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Curry Leaves, A Handful Red Onion Finely Minced, 1 Yellow Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Lemongrass White Parts Only, 2 Stalks Red Chilies Deseeded Finely Sliced, 2 Coriander Coarsely Chopped, A Handful Equipment: Skillet / Pan Directions: Please visit my " Meat Masala " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe.  Marinate the Chicken In a large bowl, mix all marinade ingredients (except cornstarch) with the chicken until evenly coated. Cover and refrigerate for at least 4 hours or overnight. Just before frying, mix in the cornstarch. The coating should look streaky and dry. Prepare the Sauce In another bowl, mix all sauce ingredients until smooth. Set aside for later. Prep the Seafood Soak dried shrimp, anchovies, and scallops in water. Steam for about 6 minutes, or until the scallops are soft enough to shred. Drain and coarsely chop everything. Save the soaking liquid for later. Fry the Chicken & Curry Leaves Heat about 2" of oil in a skillet over medium heat. When the oil bubbles around a chopstick, add the curry leaves and fry until crisp. Set aside on paper towels. Fry the chicken wings in batches until crispy and golden brown, flipping for even color. Optional: drizzle a little leftover marinade on the wings in the oil for extra texture. Scoop out any floating batter bits and drain wings on paper towels. Make the Sauce Base In the same skillet, keep about 2 tablespoons of oil. Add chopped red and yellow onions, season with salt and pepper, and sauté until soft. Stir in the chopped shrimp, anchovies, and scallops. Cook until aromatic. Add garlic, fresh curry leaves, lemongrass, and chilies. Stir briefly. Pour in the reserved soaking liquid and prepared sauce. (Tip: rinse the sauce bowl with hot water and add that too — no flavor left behind!) Finish the Dish Add the fried chicken and crisp curry leaves. Toss everything to coat the wings evenly in the sauce. Remove from heat. Garnish with coriander. Serve hot over rice. Finger lickin' good... Recipe Video:

Jump To Recipe Jump To Video I first had a strawberry matcha latte at a café and was instantly hooked by how beautiful and refreshing it looked. But when I tried to recreate it at home by blending strawberries with milk, the berry flavor completely took over and drowned out the matcha. A refreshing iced strawberry matcha latte topped with creamy foam and a whole strawberry. That’s when I remembered the Korean method of making fruit cheong—fermenting fruits in sugar. It’s a slow, quiet process, but the result is a perfectly balanced syrup that keeps the brightness of the fruit without overwhelming everything else. And that’s when this version finally clicked. Cheong has long been part of Korean home kitchens, often made with fruits like yuzu, green plums, and strawberries. It’s usually stirred into warm teas, but honestly, it shines just as well in cold drinks. :  Sip slow. Let the matcha calm and the strawberry charm. Here, the strawberry cheong gives a subtle, almost floral sweetness to the milk, which pairs beautifully with earthy matcha. The result is a layered drink that’s not only photogenic, but actually thoughtfully balanced. If you’re someone who likes making things from scratch, this recipe is such a satisfying one to try. There’s something almost meditative about watching the strawberries slowly turn into syrup over the week. And when you finally pour that matcha over the pink milk and take the first sip—you’ll know it was worth the wait. Give it a try, and make it your own. A strawberry on the rim. A flavor trip within. Ingredients: (Serve 1) Cheong: Strawberries, About 200g Granulated Sugar Iced Matcha Latte: Matcha Freshly Brewed, 1 Serving Whole Milk, 160g Equipment: C hawan Frother Directions: Please visit my " Matcha & Matcha Latte " page for more information about matcha. Make the Strawberry Cheong (Fermented Syrup). Wash and dry strawberries. Remove green tops and cut into halves or quarters. Weigh the strawberries, then measure an equal amount of sugar (1:1 ratio). In a clean, sterilized jar, layer half the strawberries, then half the sugar. Repeat with the rest. Seal the jar and store it in a cool, dark place (not in direct sunlight). Gently shake the jar once a day. After 3 days, bubbles may appear — that’s a good sign. After about a week, once all the sugar has dissolved, strain out the strawberries. Transfer the syrup to a clean jar and store in the fridge. Make the Iced Matcha Latte. Brew matcha using a chawan until smooth and frothy. In a separate glass, combine whole milk with 2–3 tablespoons of strawberry syrup. Froth until creamy. Add ice to a serving glass. Pour in the frothed strawberry milk. Slowly pour the brewed matcha over the milk. Optional: Top with extra foam and a drizzle of strawberry syrup. Garnish with a fresh strawberry. Serve immediately. The beginning of Cheong... After 1 week, look at the fermentation... Cheers! Recipe Video:

Jump To Recipe Jump To Video Haleem is a centuries-old dish with deep roots in the Middle East and South Asia. Believed to have originated from an ancient Arabic dish called harisah, it traveled across Persia before reaching the Indian subcontinent during the Mughal era. Slow-cooked to perfection — a soulful bowl of haleem rich with tradition. Over time, regional adaptations flourished, especially in Hyderabad, Lucknow, and parts of Bangladesh and Pakistan. Each version comes with its own unique blend of spices, grains, and techniques—but the heart of haleem remains the same: a slow-cooked, porridge-like stew that brings together meat, lentils, and grains into one nourishing bowl. A classic, plated and ready — the ultimate one-pot meal. In Bangladesh and parts of East India, haleem has become especially popular during Ramadan. It’s rich, filling, and perfect for iftar after a day of fasting. The dish is known for its comforting texture—thick, smooth, and almost creamy—balanced with aromatic spices and the deep flavor of slow-cooked meat. While traditional recipes call for long hours of stirring over the stove, modern kitchens often turn to slow cookers or pressure cookers for convenience without losing depth. a comforting plate of Haleem paired with paratha, vibrant with textures and garnishes. Whether you enjoy it as a celebratory meal or simply crave something warm and hearty, haleem is a dish that carries history in every bite. It’s not flashy, but it’s deeply satisfying. Served with fried onions, fresh coriander, ginger, and a drizzle of ghee—it’s the kind of food that connects people, cultures, and generations. For the lovers of depth, texture, and timeless flavor. Ingredients: (Serve 4) Grains: Wheat, 75g Barley, 25 Lentils, 25g Rice, 5g Stock Base: Lamb Bones, 250g Sea Salt, Pinch Black Pepper, Pinch Milk Powder, 1/2 TBSP Spice Blend: Cubeb, 1 TBSP Or 1/2 TBSP All Spice and 1/2 TBSP Black Pepper Cumin Seeds, 1 TBSP Coriander Seeds, 1 TBSP Chili Powder, 1 TBSP Adjust To Preference Turmeric, 1 TBSP Spice Paste: Red Onion Wedged, 1 Garlic Crushed, 3 Cloves Ginger, 2" Haleem: Lamb Shoulder, 500g Sea Salt, Pinch Black Pepper, Pinch Mustard Oil, 2 TBSP + 2 TBSP Garam Masala Homemade , 1 TBSP Bay Leaves, 2 Garnishes: Red Onion Finely Sliced, 2 Cornstarch, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Green Chilies Deseeded, 2 Adjust To Preference Jaggery, Pinch Ginger Julienned, For Garnishing Coriander Coarsely Chopped, A Handful Paratha Homemade  / Naan Homemade  / Chapati Homemade , For Serving Equipment: Cast Iron Skillet / Pan Slow Cooker / Pressure Cooker Heavy Pot Spice Grinder Blender / Hand Blender Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " Paratha ", " Naan ", or " Chapati " page for the recipe. Soak the Grains Soak wheat and barley  in water for 24 hours (just enough to cover). Soak dal and rice  overnight in water the same way. 2. Make the Stock Base Preheat oven to 200°C (400°F). Place lamb bones in a baking dish, season with salt and pepper, and toss to coat. Roast for 40 minutes, flipping halfway until browned. Transfer bones to a slow cooker. Deglaze the baking dish with hot water and add that liquid to the cooker. Make the Spice Blend Toast whole spices in a dry pan until fragrant. Grind into powder, then mix with chili powder and turmeric. Set aside. Make the Spice Paste Blend all paste ingredients until smooth (add a splash of water if needed). Cook the Lamb Rub lamb with mustard oil, season with salt and pepper. Sear both sides in a skillet with 2 tbsp mustard oil until browned. Transfer to slow cooker. Build the Base In the same skillet, heat 2 tbsp mustard oil. Sauté the spice paste, spice blend, and garam masala until it thickens. Deglaze with water and add to the slow cooker. Combine Everything Add soaked grains and their soaking water to the slow cooker. Pour in 1L water and add bay leaves. Cook on high for 8 hours (slow cooker)  or 1.5 hours (pressure cooker)  until lamb is tender and grains are soft. Thicken the Haleem Transfer everything to a heavy pot. Simmer uncovered over low heat, stirring occasionally, until thickened to your liking. Let cool slightly. Prepare Garnishes Toss red onion with cornstarch. Heat 2" oil in a pan. When hot (bubbles form around a chopstick), fry onions until golden. Drain on kitchen paper. Final Steps Shred the lamb and discard bones and bay leaves. Return the stew to a gentle simmer. Stir in green chilies and some fried onions. Season with salt, jaggery (or sugar), and more garam masala if needed. Serve Ladle into bowls. Garnish with fried onions, ginger, and coriander. Enjoy with paratha, naan, or chapati. Nourishing... 1 serving is not enuff... Recipe Video:

Jump To Recipe Jump To Video Lamb Karahi is one of the most iconic dishes in Pakistani cuisine, named after the wok-like pan called a karahi in which it’s traditionally cooked. It’s said that this dish was born on the busy streets and roadside dhabas of Pakistan, where cooks whip up tender meat with minimal ingredients but huge flavors. skillet of Lamb Karahi, rich gravy, topped with fresh coriander and julienned ginger. Unlike the heavy curries soaked in cream, a good karahi is bold, spicy, and lets the natural sweetness of onions and tomatoes really shine through. My take on it might be a little unorthodox — slow cooking the lamb to get it meltingly tender, then shredding it and folding it back into a rich, spiced tomato-onion gravy. I also whipped the fried onions into the yogurt, creating an almost creamy finish without drowning the dish. spoonful of tender lamb coated in thick karahi masala—bold, aromatic, and full of heat. I guess you can call this a "karahi stew," but trust me, the soul of a proper karahi is still there. The magic happens when you scoop it up with some hot naan or paratha, with the gingery lamb practically falling apart at every bite. If you've never made karahi before, this is a great place to start. It looks like a lot of steps, but honestly? Each part builds such an insane depth of flavor you’ll thank yourself later. This isn’t a dish you rush — it’s a dish you slow down for, savor, and share. So roll up your sleeves, grab your favorite flatbread, and dive into this bowl of Pakistani comfort. Ingredients: (Serve 8) Lamb: Lamb Bones, 250g Sea Salt, Pinch Black Pepper, Pinch Milk Powder, 1/2 TBSP Lamb Shoulder, 500g Rapeseed / Sunflower / Canola / Peanut Oil, For Searing Bay Leaves, 2 Spice Blend: Cinnamon, 1 Stick Black Cardamom, 1 Cloves, 2 Coriander Seeds, 1/2 TSP Cumin Seeds, 1/2 TSP Garam Masala Homemade , 1 TSP Chili Powder, 1/2 TSP Adjust To Preference Turmeric, 1/2 TSP Karahi: Red Onion Finely Sliced, 1 Cornstarch, 1/2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Searing Yogurt, 1/2 Cup Red Onion Wedged, 1 Garlic Crushed, 3 Cloves Ginger, 2" Tomatoes Wedged, 2 Green Chilies Deseeded, 2 Fenugreek Seeds, Pinch Coriander Coarsely Chopped, A Handful Dried Mint, Pinch Ginger Julienned, For Garnishing Paratha Homemade  / Naan Homemade  / Chapati Homemade , For Serving Equipment: Spice Grinder Cast Iron Skillet / Pan Slow Cooker / Pressure Cooker Food Processor Oven Directions: Please visit my " Paratha ", " Naan ", or " Chapati " page for the recipe. Please visit my " How To Make Shahi Garam Masala " page for the recipe. Roast the Bones Preheat your oven to 200°C (400°F). Place the lamb bones in a baking dish. Season with salt, pepper, and sprinkle with milk powder. Toss to coat. Roast for 40 minutes, flipping halfway through for even browning. Start the Broth Transfer the roasted bones to a slow cooker or pressure cooker. Pour a bit of hot water into the baking dish and scrape up all the browned bits—this is full of flavor. Add that liquid into the cooker. Prepare the Lamb Rub lamb shoulder with a bit of oil, salt, and pepper. Sear both sides in a hot skillet until browned and crisp. Transfer to the cooker. Deglaze the skillet with hot water and pour into the cooker. Add just enough water to cover the lamb and toss in a couple of bay leaves. Slow cooker:  Cook on high for 8 hours. Pressure cooker:  Cook for 1.5 hours. Shred the Lamb Once done, remove the lamb and let it cool slightly. Strain and reserve the broth; discard bones and bay leaves. When cool enough to handle, shred the lamb coarsely and set aside. Make the Spice Blend Toast whole spices in a dry pan until fragrant. Grind into a powder using a spice grinder. Mix in garam masala, chili powder, and turmeric. Set aside. Make the Onion-Yogurt Paste Toss sliced red onions in cornstarch. Shallow-fry in 2" of oil over medium-high heat until golden and crispy. Drain on paper towels, then blend with yogurt into a smooth paste. Set aside. Start the Karahi Base In a food processor, blend raw onion, garlic, and ginger into a coarse paste. Heat 2 tablespoons of oil in a skillet. Add the paste, season with salt and pepper, and sauté until fragrant. Stir in the spice blend and a splash of your reserved stock to help it come together. Add chopped tomatoes and cook until they break down. Pour in 2 cups of reserved lamb stock and simmer. Bring It All Together Stir in the shredded lamb, green chilies, and fenugreek seeds. Add the onion-yogurt paste and mix until well incorporated. Adjust thickness: For a dry-style karahi:  Keep cooking until thickened. For a stew-like version:  Add more stock. Taste and adjust with salt, pepper, or more garam masala. Finish and Serve: Remove from heat. Garnish with chopped coriander, mint, and julienned ginger. Serve hot with your favorite flatbread. Serve with your favorite flatbread... Nourishing... Recipe Video:

Jump To Recipe Jump To Video Paojiao (泡椒), or Sichuan pickled peppers, is a staple in Sichuan cuisine, adding a bold, tangy, and spicy kick to countless dishes. Traditionally, fresh Sichuan chili peppers are used, allowing them to naturally ferment in a salty brine with Sichuan peppercorns, ginger, and Chinese Baijiu. However, fresh Sichuan chilies can be difficult to find outside of China, so I’ve adapted the recipe by using dried Sichuan peppers instead. While the original version delivers a bright and slightly juicy heat, dried chilies bring a deeper, more concentrated spice with a subtle smokiness, making for an intense yet well-rounded flavor. The addition of Sichuan peppercorns adds a tingly mala (麻辣) sensation, while a splash of Baijiu, vodka, or gin helps with preservation and rounds out the flavor. What makes Sichuan pickled peppers unique is their versatility. Once fermented, they can be chopped and added to stir-fries, used in dipping sauces, or mixed into broths for a bold kick. In Sichuan cooking, they’re commonly seen in dishes like Suan Cai Yu (酸菜鱼, pickled fish stew) and Yuxiang Eggplant (鱼香茄子), where they add a sharp, mouthwatering heat. The pickling liquid itself becomes an umami-rich brine that can be used to season vegetables, marinades, or even noodles. If you can’t get your hands on fresh Sichuan chilies, this dried chili adaptation is a fantastic way to still enjoy authentic homemade Sichuan pickled peppers. Ingredients: (Make 1 jar) Dried Sichuan Peppers, To Fill The Jar I am using a combination of lanterns and chilis Sichuan Peppercorns, 1 TBSP Ginger Julienned, 4" Water, 375g Sea Salt, 20g Rock Sugar, 10g Chinese Baijiu / Vodka / Gin, 30g Equipment: Sauce Pot Sterilized Jar Directions: Transfer dried peppers, peppercorns and ginger to a sterilized jar. In a sauce pot over medium heat, add water, salt and sugar. Stir and cook until everything has dissolved. Transfer to the jar, making sure everything is fully submerged. If there is not enuff liquid to fill the jar, make the pickling liquid again. Add in the Baijiu, Vodka or Gin. Close the lid and give it a shake. Set it aside in a cool and dry place, away from sunlight. Check everyday by compacting the peppers. Bubbles should form. On the 3rd day, drain while reserving 1/3 of the liquid. Transfer the peppers, peppercorns and ginger to another sterilized jar. Add in that reserved liquid. Give it a shake and chill in the fridge. It can be kept for up to 3 months. This is not gonna be tangy like pickled chilies... Recipe Video:

Jump To Recipe Jump To Video If you're into bold, spicy flavors, yu xiang qie zi (鱼香茄子) is a dish that hits all the right notes. Despite the name translating to “fish-fragrant eggplant,” there’s no seafood involved. The “fish fragrance” refers to the style of seasoning that originated from how Sichuan families used to prepare fish—think garlic, ginger, chilies, vinegar, soy sauce, and just the right hint of sweetness. Over time, that flavor profile made its way into all sorts of dishes, with eggplant becoming the most iconic. A vibrant plate of Sichuan Eggplant Stir Fry, topped with fresh scallions, cilantro, and spicy dried chilies—classic comfort with bold flavors. Traditionally, the eggplant is deep-fried until creamy on the inside and slightly crisp on the outside, then tossed in that signature yu xiang sauce. I took it a step further by adding ground beef—because why not? The richness of the beef brings depth to the dish, and when it’s stir-fried with doubanjiang (chili bean paste) and my homemade pao jiao (fermented chilies), the result is absolutely packed with flavor. Glossy, tender eggplants soaking up every drop of that rich Sichuan sauce—perfectly paired with savory minced meat and aromatics. I also used the Chinese velveting method to marinate and cook the eggplant, which keeps it tender without getting greasy. If you haven’t tried velveting before, it’s a simple technique that really makes a difference. What I love most about this dish is how versatile it is. It’s great for clearing out leftover chili paste or fermented goodies sitting in the fridge. You can also swap the meat for tofu or mushrooms to make it vegetarian. A juicy bite of eggplant coated in garlicky chili sauce—soft, spicy, and absolutely irresistible. It’s saucy, spicy, tangy, and comforting—all the things you’d want from a home-cooked Sichuan meal. I genuinely hope you give this one a try and enjoy it as much as I do, especially if you’re already fermenting your own pao jiao at home. Sichuan Eggplant Stir Fry served fresh and fiery. The ultimate stir fry that’s equal parts spicy, saucy, and satisfying. Ingredients: (Serve 4) Eggplants: Eggplants, About 500g Sea Salt, 1 TBSP Water, 1.5L Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Sauce: Soy Sauce, 2 TBSP ShaoXing / Hua Tiao Wine, 1 TBSP Granulated Sugar, 1 TBSP Beef Stock, 1 Cup Sesame Oil, 1 TSP Stir Fry: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Pao Jiao Homemade , A Handful To Your Preference Gound Beef, 200g Sea Salt, Pinch Black Pepper, Pinch DouBanJiang, 1 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 2" Scallions White Parts Finely Chopped, A Handful Slurry, 1 TBSP Cornstarch + 1 TBSP Water Black Vinegar, 2 TBSP Toasted Sesame Oil, 1 TBSP Scallions Green Parts Coarsely Chopped, For Garnishing Coriander Coarsely Chopped, For Garnishing Equipment: Wok / Dutch Oven / Skillet / Pan Directions: Please visit my " Paojiao " page for the recipe. Prepare the eggplants. Cut eggplants into 3–4" lengths, then quarter them into wedges. Soak in salted water for 10–15 mins (use a plate to keep them submerged). Drain and pat dry with kitchen paper. Fry the eggplants. Heat 3 inches of oil in a wok over medium-high. When bubbles form around a chopstick, fry eggplants for ~3 mins until lightly golden. Remove and drain on a wire rack or kitchen paper. Make the Sauce. In a bowl, mix soy sauce, wine, sugar, beef stock, and sesame oil. Set aside. Stir Fry. Pour out the oil, leaving just 2 TBSP in the wok. Add pao jiao and sauté until fragrant. Add beef, season with salt and pepper, and cook until lightly browned. Stir in DouBanJiang, then garlic, ginger, and white scallions. Sauté until aromatic. Pour in the sauce and return the eggplants. Toss to coat. Add slurry and simmer until thickened. Adjust seasoning if needed. Turn off the heat, mix in black vinegar and toasted sesame oil. Serve. Plate and garnish with green scallions and coriander. Serve immediately over some rice. Perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video Mala Xiang Guo (麻辣香锅)—literally translated as "spicy numbing fragrant pot"—is a beloved modern Sichuan dish that brings together the bold heat of dried chilies, the tingling sensation of Sichuan peppercorns, and the deep umami of doubanjiang and fermented sauces. The flavor base—an aromatic mix of Sichuan peppercorns, cinnamon, bay leaves, and more. All the spices... Born from the streets of Chongqing, it's a dry-style hot pot—minus the soup—where a medley of ingredients are wok-tossed in a deep, chili-laced mala oil base until everything is slicked with flavor and heat. Think of it as hot pot's rebellious cousin that skipped the broth and went straight for the skillet. In my version, I keep things simple, accessible, and completely plant-based—using whatever leftover vegetables I have in my fridge. I skip the usual blanching step and sauté everything directly in the skillet. This way, ingredients like carrots and potatoes have time to soften and soak up the infused oil, while more delicate greens like bok choy are gently steamed under a lid just until slightly wilted. It’s one pot, one pan, all flavor—nothing gets lost in extra water or steps. Wok-tossed Mala Xiang Guo packed with vegetables, mushrooms, and dried chilies. The base oil, infused with toasted spices and aromatics, lays the foundation, while doubanjiang and my homemade mala sauce bring in that deep umami and fire. I even used homemade paojiao for some funk and acidity. It’s a dish that welcomes improvisation. Once you understand how each component adds depth, you can build your own fiery, fragrant stir-fry with whatever you've got. A closer look at the spice-drenched vegetables and mushrooms—bold and fragrant. So if your fridge is looking like a veggie graveyard and you're craving something bold, give this recipe a go. Don’t worry if you don’t have all the spices or fancy mushrooms—just follow the vibe. That’s the spirit of mala xiang guo anyway: loud, lively, and always a little chaotic. Toss it, taste it, adjust it, and most of all—have fun with it. Full-bodied Mala Xiang Guo—spicy, savory, and ready to dig in. Ingredients: (Serve 4) Base Oil: Rapeseed / Sunflower / Canola / Peanut Oil, 80g Star Anise, 3 Sichuan Peppercorns, 2 TBSP Black Cardamon, 1 Cinnamon Stick, 1 Bay Leaves, 3 Nutmeg, 1 Dried Mandarin Orange Peel Homemade , 1 Ginger Sliced, 2" Dried Chilies, A Handful To Your Preference White Cardamons, 2 Xiang Guo: Carrot Obliqued, 1 Potatoes Wedged, 1 Sea Salt, Pinch Black Pepper, Pinch Shiitake Mushrooms Thinly Sliced, 200g Unsalted Butter, 1 TBSP Soy Sauce, 1 TBSP DouBanJiang, 2 TBSP Mala Sauce Homemade , 2 TBSP Yellow Onion Thinly Sliced, 1 Garlic Finely Minced, 8 Cloves Ginger Finely Minced, 2" Scallions White Parts Finely Chopped, A Handful Black Fungus Coarsely Chopped, A Handful Enoki Mushrooms, A Handful Bok Choy, A Handful Shao Xing / Hua Tiao Wine, 2 TBSP Black Vinegar, 1 TBSP Coriander Coarsely Chopped, A Handful Scallions Green Parts Coarsely Chopped, A Handful Paojiao Homemade , A Handful Equipment: Large Skillet / Pan Directions: Please visit my " Paojiao " page for the recipe. Please visit my " Mandarin Orange Peel " page for the recipe. Please visit my " Mala Hot Pot " page for the mala sauce recipe. Make the Base Oil: In a large skillet over low heat , warm the oil. Add all the spices and sauté until aromatic and the chilies are lightly charred (do not burn). Strain and discard the solids. Return the infused oil to the skillet. Cook the Vegetables: Add carrots and potatoes. Season with salt and pepper. Cover and cook, tossing occasionally, until just fork-tender. Add shiitake mushrooms, butter, and soy sauce. Sauté until mushrooms are slightly caramelized. Build Flavor: Stir in DouBanJiang and mala sauce. Add onion, garlic, ginger, and white scallions. Sauté until fragrant and onions turn translucent. Deglaze with a splash of water. Add black fungus, enoki mushrooms, and bok choy. Cover and cook until bok choy wilts slightly. Finish: Taste and adjust seasoning or spice level if needed. Turn off the heat. Drizzle with Shao Xing wine and black vinegar. Toss to coat evenly. Serve: Top with coriander, green scallions, and paojiao. Toss once more and serve immediately over rice. Tips: Meat:  Pre-sear thin beef, pork, shrimp, tofu, or even spam. Roots:  Sweet potatoes, lotus roots, or yams – cook these early. Leafy Greens:  Bok choy, sprouts, or kale – add near the end. Texture:  Mushrooms, black fungus, broccoli – for that satisfying bite. Crunch (Optional):  Toss in nuts like cashews for extra texture. Once you have your Xiang Guo categorized, you will have a clearer vision of what ingredients to use. Most importantly, have fun and experiment. I usually use all the leftover vegetables that have been sitting in the fridge. Umamilicious... Recipe Video:

Jump To Recipe Jump To Video Mala Hot Pot (麻辣火锅) is one of the most beloved dishes to ever come out of Sichuan, and if you’ve ever tried it, you’ll know why. The name literally means “numbing spicy hot pot,” thanks to the combo of Sichuan peppercorns and dried chilies that light up your mouth with heat and tingle. Comfort in a pot: Spicy mala hot pot with all the essentials—creamy tofu, meatballs, luncheon meat, leafy greens, and a fiery broth. Served with rice, crispy beancurd rolls, and a punchy dipping sauce. It actually started as a working-class meal in Chongqing—something cheap, bold, and filling that laborers would gather around after a long day. Over time, it became something way more special: a deeply comforting, spicy, communal dish perfect for sharing. Bold, rich, and soul-warming—this homemade mala broth brings the heat with every spoonful. I know my earlier Mala Yuan Yang Hot Pot post was a bit of a deep dive, so here’s a simplified version focused just on the mala side. What makes this version different is that I make everything from scratch—the chili paste, the infused beef tallow, even the dipping sauce. Beancurd rolls soaking up all that spicy, numbing mala flavor—absolutely addictive. Tofu Puff Roll... No shortcuts or store-bought soup bases here. And since I like to keep all the flavors in one pot, I don’t blanch my vegetables separately either. Everything gets cooked in the same pan, soaking up all that rich, spicy broth. Luncheon meat dipped in spice—it doesn’t get more satisfying than this. Spam... If you’ve got some leftover veggies in your fridge or just want a cozy hot pot night at home, this is a great place to start. The mala sauce freezes well, so you can make it ahead and use it whenever the craving hits.  Thin beef slices cooked to perfection in a bubbling broth of fire. Shabu Shabu Beef... Don’t worry if you don’t eat meat—you can easily keep this vegetarian. Give it a go, adjust the heat to your liking, and make it your own. You’ll be surprised how easy and fun it is to bring that fiery Sichuan flavor to your own kitchen. A fiery pot of flavor, perfect for sharing—homemade mala hot pot at its finest. Ingredients: (Serve 8) Mala Sauce: Dried Chilies, 100g Adjust To Prefernce I used a combination of Sichuan Dried and Lantern Peppers Sichuan Red Peppercorns, 1.5 TBSP Sichuan Green Peppercorns, 1.5 TBSP Star Anise, 1 Cinnamon Sticks, 2 Bay Leaves, 2 Black Cardamom, 1 White Cardamoms, 10 Fennel Seeds, 5g ShaoXing / Hua Tiao Wine, 4 TBSP Beef Tallow, 500g Red Onion Wedged, 1 Scallions Coarsely Sliced, 5 Stalks Coriander Coarsely Sliced, A Handful Garlic Crushed, 5 Cloves Ginger Crushed, 2" DouBanJiang | Chili Bean Paste, 50g Fermented Black Beans Coarsely Chopped, 1 TBSP Rock Sugar, 1 TBSP Mala Hot Pot: Whole Milk, 500g Beef Stock, 1 Cup Soy Sauce, 2 TBSP Chinese Sesame Paste, 2 TBSP Sea Salt, Pinch Granulated Sugar, Pinch Dipping Sauce. Garlic Finely Minced, 3 Cloves Black Vinegar, 1/4 Cup Toasted Sesame Oil, 2 TBSP Scallions Coarsely Chopped, A Handful Coriander Coarsely Chopped, A Handful Equipment: Wok / Cast Iron Skillet / Pan Spice Grinder Sauce Pot Directions: Prep the Chilies. Cut dried chilies into segments and shake out the seeds. Place in a pot of water, bring to a boil, turn off the heat, cover, and steep for 20–30 mins. Drain and blitz into a paste using a food processor or hand blender. Set aside. Toast and Grind the Spices. Toast all dry spices (peppercorns, star anise, cinnamon, bay leaves, cardamoms, fennel) in a skillet over medium heat until aromatic. Transfer to a spice grinder and blitz to a powder. Mix with ShaoXing wine to form a paste. Infuse the Tallow. In a wok or skillet, melt beef tallow over medium heat. Add onion, scallions, coriander, garlic, and ginger. Stir-fry until aromatic and the garlic/ginger just begin to caramelize (don’t burn). Strain and discard the solids, reserving the flavored tallow. Build the Mala Sauce. In the same wok, return 2 tbsp of the infused tallow. Add doubanjiang and fermented black beans. Stir-fry until lightly caramelized. Add the chili paste and remaining tallow. Stir well. Add the spice-wine paste and stir until the sauce turns deep red and fragrant. Add rock sugar and stir until dissolved. Taste and adjust salt or sugar as needed. Storage Tip: Let the sauce cool completely, then transfer to a container and chill overnight. It will solidify (especially with beef tallow), allowing you to cut it into cubes. Keeps for 2 weeks in the fridge or 6 months in the freezer. To Make the Hot Pot Broth. In a saucepot, melt 100g of mala sauce with milk and beef stock over medium heat. Add soy sauce and sesame paste, stirring until smooth. Taste and adjust seasoning or add more mala cubes for a stronger kick. What to Serve with Mala Hot Pot. Noodles: Udon, dried handmade, or fresh noodles Proteins: Fresh shrimp, shabu-shabu beef, spam, fish balls, shrimp balls, beef balls Tofu: Any kind – firm, silken, tofu puffs, or tofu skin Veggies: Bok choy, napa cabbage, enoki mushrooms, black fungus Extras: Dumplings, quail eggs, crunchy peanuts or lotus root slices It will be perfect over rice. To Finish: The Dipping Sauce. Mix garlic, black vinegar, sesame oil, scallions, and coriander in a small bowl. Serve alongside the hot pot for extra zing and aroma. Simple dipping sauce... Spam really does go well with mala hot pot... What's hot pot without some shabu shabu... Perfect over rice... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video Sichuan cuisine is known for its bold flavors, and this Sichuan Braised Beef (川式酱烧牛肉) captures that perfectly. This isn’t your average stir-fry—it’s a dish loaded with layers of umami thanks to fermented black beans, doubanjiang, sweet bean paste (or red miso), and a kick from homemade paojiao. The rich aroma of Sichuan spices as the beef gets braised to perfection in the wok. Though it looks complex, it’s surprisingly simple to put together, especially if you have leftover shabu-shabu beef from hot pot night (like I did!). This dish was actually born out of a moment of resourcefulness. I had some marinated beef left from a recent hot pot session and figured—why not? I took the classic Chinese velveting method, did a quick flash-fry, and tossed everything into a spicy-sweet stir-fry with loads of aromatics. The result was so saucy and satisfying. Bold, spicy, and savory—Sichuan braised beef finished with fresh herbs. If you’re a fan of spicy Chinese food and looking for a new way to use up leftover sliced beef, you’ve got to try this. It's flexible—great over rice, noodles, or even on its own with some crisp veggies on the side. Just one bite and you’ll see why this dish earned a permanent spot in my weeknight dinner rotation. Give it a go, and don’t forget the scallion and coriander garnish—it brings everything together. A fiery and flavorful Sichuan dish that brings the heat and umami to your table. Ingredients: (Serve 4) Beef: Beef Shabu Shabu, 400g Or Beef Chuck Sliced Across The Grain About 1/4" Thick Sea Salt, Pinch Black Pepper, Pinch Granulated Sugar, 1 TSP Cornstarch, 1 TBSP Baking Soda, 1/2 TSP ShaoXing / Hua Tiao Wine, 1 TBSP Dark Soy Sauce, 1 TBSP Egg White, 1 Egg Sesame Oil, 1.5 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Stir Fry: Paojiao Homemade , A Handful DouBanJiang, 1 TBSP Fermented Black Beans Coarsely Chopped, 1 TBSP TianMianJiang | Sichuan Sweet Bean Paste, 2 TBSP Or Hoisin Sauce Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2” Red Onion Wedged, 1 Green Chilies Deseeded Coarsely Sliced, 2 Beef Stock, 1/2 Cup Light Soy Sauce, 2 TBSP Slurry, 1 TBSP Cornstarch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Black Vinegar, 1 TBSP Scallions Coarsely Sliced, A Handful Coriander Coarsely Chopped, A Handful Equipment: Wok / Dutch Oven / Cast Iron Skillet / Pan Directions: Please visit my " Paojiao " page for the recipe. Marinate the Beef. In a large bowl, combine beef slices with sugar, cornstarch, baking soda, wine, dark soy sauce, egg white, and sesame oil. Mix well to coat evenly. Cover the bowl and refrigerate for at least 2 to 4 hours. Fry the Beef. Heat about 3 inches of oil in a wok or pan over medium-high heat. Test with a chopstick—if bubbles form, the oil is ready. Add beef slices a few at a time to prevent sticking. Fry briefly for about 30 seconds until just cooked. Remove and drain on a wire rack or paper towels. Start the Stir-Fry. Remove most of the oil, leaving just 2 tablespoons in the wok. Add paojiao and sauté until fragrant. Stir in doubanjiang, black beans, and tianmianjiang. Cook until the mixture starts to darken and smells caramelized. Add Vegetables & Sauce. Add in garlic and ginger. Sauté until aromatic. Add onion and green chilies. Stir-fry until the onion softens and becomes translucent. Pour in the beef stock and soy sauce. Stir well and bring to a gentle simmer. Finish the Dish. Return the beef to the wok and toss to coat in the sauce. Stir in the cornstarch slurry to thicken the sauce. Cook for another minute. Taste and adjust with more soy sauce, sugar, or tianmianjiang if needed. Turn off the heat and add toasted sesame oil and black vinegar. Give it a final stir. Serve. Transfer to a plate and garnish with sliced scallions and chopped coriander. Serve hot with steamed rice. Tender beef coated in spicy, aromatic sauce—ready to be savored. Perfect over some rice... Layered with chilies, garlic, and fermented sauces, this Sichuan dish packs a powerful punch. Umami bomb... Recipe Video:

Jump To Recipe Jump To Video There’s something deeply comforting about a simple pot of floral tea—especially one rooted in traditional Chinese medicine. Honeysuckle tea (金银花茶) has long been brewed not just for its subtle fragrance and taste, but also for its ability to cool the body, ease sore throats, and help with detoxification. Honeysuckle & Goji Berry Tea – light, floral, and packed with cooling properties. By pairing it with goji berries and dried mandarin peel, you get a tea that feels both soothing and restorative—sweet, citrusy, and earthy all at once. Goji berries (枸杞) are believed to nourish the liver, boost vision, and support immune health, while mandarin peel (陈皮) is known to help with digestion and balance the tea's floral sweetness with a hint of citrus bitterness.  A soothing infusion of honeysuckle, goji berries, and aged tangerine peel—perfect for clearing heat and calming the body. This trio isn’t just traditional—it’s incredibly gentle on the body and makes a beautiful daily sip, especially after a rich meal or late-night supper. I kept this recipe super simple and accessible so anyone can brew it at home—no complicated steps, no rare ingredients. It’s one of those calming teas that reminds you to slow down for a few minutes. Clean and comforting—honeysuckle tea for balance and well-being. Whether you’re new to floral teas or just looking for a cooling blend, give this a try. Your body (and taste buds) will thank you. A top-down moment of traditional wellness—honeysuckle, goji, and citrus in harmony. Ingredients: (Serve 2) Honeysuckle, 1 TBSP Goji | Wolfberries, 1 TBSP Dried Mandarin Orange Peel Homemade , 1 Equipment: Teapot / Pitcher Directions: Please visit my " Mandarin Orange Peels " page for the recipe. I am using my Hario ChaCha Kyusu Maru teapot. Add all the ingredients to a teapot. Pour in 500ml of hot water. Discard the 1st pour. This is to rinse the ingredients. Pour in another 500ml of hot water. Cover and steep for 5 mins. Enjoy. Cheers! A soft blur of herbal calm—honeysuckle tea in its gentlest form. Cheers! Recipe Video: