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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 I actually failed this dish twice before finally getting it right. The earlier versions tasted good, but the scallops were loaded with oil, and the whole dish felt heavy instead of clean and balanced. Blanching the veg... That’s the thing with Chinese seafood stir fries. They look simple, but technique matters a lot. After some trial and error, I realized the solution was not deep frying the scallops at all. Instead, gently blanching them in simmering water gave me the texture I was looking for while keeping the dish much lighter. Blanching the scallops... This style of cooking is very rooted in Cantonese cuisine, where seafood is often handled carefully to preserve its natural sweetness. Instead of masking everything with thick sauces, the goal is usually balance and freshness. Broccoli and scallops became a common pairing in Cantonese restaurants because the broccoli absorbs sauce well while the scallops bring sweetness and texture, giving the dish a slightly more modern Hong Kong-style touch. What I like about this final version is that it feels much cleaner to eat. The sauce lightly coats the ingredients instead of drowning them, and the scallops stay tender instead of greasy. Honestly, I’m glad the earlier versions failed because this version turned out much closer to what I originally had in mind. Sometimes, failed recipes are just part of refining a dish. Ingredients: (Serve 4) Scallops: Scallops, 300g Sea Salt, Pinch White Pepper, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Cornstarch, 1 TBSP Sesame Oil, 1/2 TSP Stir Fry: Broccoli Florets, About 250g Carrot Thinly Sliced, 1/2 Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 2" Brown Sauce Homemade, 175g Slurry, 1 TBSP Potato Starch + 1 TBSP Water Black Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP Equipment: Heavy Pot Wok / Dutch Oven / Cast Iron Skillet / Pan Directions: Please visit my "Brown Sauce" page for the recipe. Prepare the scallops Season the scallops with salt, white pepper, garlic powder, and ginger powder. Marinate in the fridge for about 30 minutes to 1 hour. As the scallops marinate, they will naturally release some liquid. Coat the scallops Add cornstarch and mix until no dry starch is visible. Add sesame oil and mix again until evenly coated. Prepare the vegetables Bring a large pot of water to a gentle simmer. Seasoning lightly with salt. Blanch the broccoli briefly until the color brightens, about 30 seconds. Add the carrots and continue cooking briefly until slightly tender, about 1 minute. Remove the vegetables and set aside. Cook the scallops Using the same simmering water, add the scallops gently. Stir carefully so they do not stick together. Blanch briefly until the scallops just turn opaque, about 1 minute. Remove immediately to avoid overcooking. Build the sauce Heat a wok over medium heat. Add the brown sauce and bring it to a gentle simmer. Add garlic and ginger. Cook until fragrant. Thicken the sauce Add the slurry and stir until the sauce thickens slightly. Combine everything Add the broccoli, carrots, and scallops into the wok. Toss gently until everything is evenly coated with the sauce. Finish the dish Taste and adjust seasoning if needed. Turn off the heat and add black vinegar, and toasted sesame oil. Give everything one final toss. Serve Transfer onto a serving plate and serve immediately with steamed rice. The veg is vibrant and crunchy, while the scallops just melt in the mouth... This is perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video This is one of those dishes my mum cooked often at home, especially on days when she wanted something hearty without relying too much on meat. Crispy tempeh, tau kwa, anchovies, chilies, and sweet kecap manis all stir fried together until everything is coated and caramelized. Served over hot rice, it was simple but incredibly satisfying. I honestly forgot what the proper Bahasa name for it was because at home, we just called it tempeh stir fry. The dish itself feels very rooted in Indonesian and Malay home cooking, where tempeh is a staple ingredient. Tempeh originated from Indonesia, particularly in Java, and has been eaten there for centuries. It’s made from fermented soybeans, giving it a nutty flavor and firm texture that becomes amazing once fried. Tau kwa, or pressed tofu, works especially well here because it holds its shape during frying better than soft tofu. My mum always insisted on using tau kwa instead of regular tofu because it crisps up beautifully and doesn’t fall apart in the wok. One thing she always emphasized was heat. High heat. The wok needs to stay hot so the sauces caramelize quickly instead of turning watery. Once the tempeh and tau kwa go back into the wok, everything should come together fast. The edges absorb the sauce while staying crisp. It’s one of those dishes that tastes even better spooned over rice with a fried egg on the side. Ingredients: (Serve 4) Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying Tempeh Coarsely Diced, 200g Firm Pressed Tofu | Tau Kwa Coarsely Diced, 450g Dried Anchovies, 2 TBSP Red Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Green Beans Coarsely Sliced Into Sections, 200g Garlic Finely Minced, 3 Cloves Red Chili Deseeded Finely Sliced, 2 Green Chili Deseeded Finely Sliced, 2 Kecap Manis, 1.5 TBSP Oyster Sauce, 1 TBSP Equipment: Cast Iron Skillet / Carbon Steel Wok / Dutch Oven Directions: Fry the tempeh Heat oil in a wok or Dutch oven over medium-high heat. Test the oil using a wooden chopstick. If bubbles form around it, the oil is ready. Add the tempeh carefully and fry until crispy and golden brown. Stir occasionally for even cooking. Remove and drain on a wire rack or paper towel. Fry the pressed tofu Add the firm pressed tofu into the same oil. Fry patiently until golden and crisp on the outside. Stir occasionally to prevent burning and help even browning. Remove and drain well. Prepare the stir fry Drain most of the oil, leaving only a small amount in the wok. Add the dried anchovies and stir fry until aromatic. Add onion and season lightly with salt and pepper. Cook until softened and translucent. Add the green beans and stir fry until slightly tender. Add garlic and chilies. Continue stir frying until fragrant. Build the sauce Add kecap manis and oyster sauce. Add a small splash of water to loosen the sauce slightly. Combine everything Return the fried tempeh and tau kwa into the wok. Toss everything together quickly over high heat until evenly coated. Taste and adjust seasoning if needed. Serve Transfer onto a serving plate and serve immediately with steamed rice. Nostalgic and yummilicious... 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. Nourishing... Recipe Video:

Jump To Recipe Jump To Video XO sauce is one of those condiments that completely changes a dish with just a spoonful. Fried rice, noodles, vegetables, even eggs suddenly taste richer and deeper. I’ve always been fascinated by it because every household and every restaurant seems to have their own version. Some make it aggressively spicy, some lean heavier on dried seafood, while others push the umami with cured meats. This version is somewhere in between, balanced, deeply savory, and meant to be used on almost everything. Despite the name, XO sauce actually has nothing to do with XO cognac. The name came from Hong Kong during the 1980s, when luxury hotel restaurants started creating premium seafood sauces using expensive ingredients like dried scallops and Jinhua ham. “XO” was used because XO cognac symbolized luxury and prestige at the time. Over the years, the sauce slowly moved from fine dining restaurants into home kitchens, where people started adapting it with ingredients they could actually access. Chinese sausage became common, dried shrimp replaced pricier seafood, and everyone developed their own version. Simple green bean stir fry with XO sauce... What I love about XO sauce is that it feels alive. The flavor changes after a few days in the jar as everything melds together. The oil becomes infused with seafood sweetness, chili, garlic, and caramelized onion. It’s one of those things that tastes good immediately but somehow becomes even better later. If you’ve never made XO sauce from scratch before, it might look intimidating, but once you do it once, you’ll realize it’s more about patience than difficulty. Ingredients: (Make 1 jar) Meat: Dried Scallops, 75g Dried Shrimp, 25g ShaoXing / Hua Tiew Wine, 1 TBSP Chinese Sausage, 50g Sauce: Rapeseed / Sunflower / Canola / Peanut Oil, 300g Red Onion Finely Minced, 1 Garlic Finely Minced, 5 Cloves Chili Flakes, 1 TBSP Black Pepper, 1/2 TBSP Cooking Sauce: ShaoXing / Hua Tiew Wine, 2 TBSP Oyster Sauce, 2.5 TBSP Light Soy Sauce, 1 TBSP Granulated Sugar, 1/2 TBSP Equipment: Cast Iron Skillet / Carbon Steel Wok Steamer Directions: Prepare the dried seafood Rinse the dried scallops and dried shrimp separately. Soak them separately in hot water with a 1/2 TBSP of Shaoxing wine each until softened, about 1 hour. Steam the ingredients Steam the scallops together with their soaking liquid and the Chinese sausage until softened and fragrant, about 15 minutes. Prepare the seafood mixture Finely chop the dried shrimp. Shred the scallops into thin strands once cool enough to handle. Dice the Chinese sausage finely. Reserve all soaking and steaming liquid. Fry the seafood Heat oil in a wok or pot over medium-low heat. Add the shredded scallops and fry slowly until lightly golden. Add the chopped dried shrimp and sausage. Continue frying gently until aromatic and slightly dehydrated. Build the sauce base Combine Shaoxing wine, oyster sauce, soy sauce, and sugar in a bowl. Scoop up the fried meat and transfer to another skillet over medium heat. Add in the sauce mixture and cook until the liquid reduces significantly. Deglaze with a splash of the reserved soaking liquid and continue cooking until thickened. Set it aside until ready to use. Cook the aromatics In the same wok oil, cook the onion slowly over medium-low heat until lightly caramelized on the edges. Add garlic and continue cooking gently until fragrant. Do not rush this step or the garlic may burn. Finish the XO sauce Return the seafood-sausage mixture into the wok. Add chili flakes and black pepper. Mix thoroughly until evenly combined. Cool and store Let the sauce cool slightly in the wok. As the sauce starts to cool down, the onion and garlic will be fully caramelized and not burnt. Transfer into sterilized jars. Make sure the solids are fully submerged in oil before sealing. Rest the sauce Leave the jar at room temperature for about 3 to 5 days before opening to allow the flavors to develop. Refrigerate after opening. Tips: Try to cut all ingredients into similar sizes so they cook evenly. If you’re unsure about controlling oil temperature and timing, fry each ingredient separately over medium-low heat to prevent burning. Shallots can replace onions for a stronger aroma. Chinese sausage can be substituted with Jinhua ham, Yunnan ham, prosciutto, pancetta, or parma ham trimmings Adjust the chili level to your preference. If the finished sauce seems dry, heat extra oil and pour it in until the ingredients are fully submerged. This helps extend shelf life. XO sauce tastes even better after resting a few days as the flavors meld together. Once opened, refrigerate and always use a clean spoon. It should keep for at least 1–2 months. One of My Favorite Ways To Use XO Sauce One of my favorite ways to use this XO sauce is actually the simplest. Just stir fry some green beans in a bit of oil over high heat until lightly blistered and tender. Add 1 to 2 tablespoons of XO sauce together with a small splash of brown sauce, then toss everything together until well coated. That’s it. Simple, savory, spicy, and perfect with steamed rice. Sometimes the simplest dishes are the ones that let the XO sauce shine the most. Recipe Video:

Jump To Recipe Jump To Video This is one of those cakes that has quietly stayed with me over the years. It’s Richard Sax’s Chocolate Cloud Cake, and I’ve made it for just about everything. Birthdays, Halloween, Thanksgiving, or even those last-minute moments when I needed something quick but still felt special. Just outta the oven... Look how rustic this is... It’s simple to put together, but somehow always feels like more than the sum of its parts. And most importantly, my kids absolutely love it. The cake itself is closer to a flourless chocolate cake than a traditional sponge. It relies heavily on whipped eggs for structure, which is what gives it that signature rise, crack, and eventual collapse. That “crater” in the center is not a flaw, it’s part of its identity. It’s meant to be filled with softly whipped cream, turning the whole thing into something light yet deeply rich at the same time. What I like most about this cake is how forgiving it is. It doesn’t need to look perfect. In fact, it looks better when it doesn’t. If you’re looking for a dessert that feels impressive but doesn’t require too much effort, this is a good one to keep in your back pocket. Once you make it, you’ll probably find yourself coming back to it again and again. Ingredients: (Make one 8 inch cake) Dark Chocolate 70% Preferably Callebaut or Valrhona, 225g Unsalted Butter Softened, 110g Sea Salt, Pinch Amaretto / Cognac, 2 TBSP Fresh Orange Zest, 1 Orange Instant Coffee Preferably Little's, 1 TSP Egg Whites, 4 Granulated Sugar, 100g Egg Yolks, 4 Eggs, 2 Demerara Sugar, 100g Heavy Whipping Cream, 200g Icing Sugar, 2 TBSP Pure Vanilla Paste, 1/2 TSP Raw Cacao Powder, For Dusting Or Grated Dark Chocolate Raw Cacao Nibs, For Garnishing Equipment: 8 Inch Spring Form Round Cake Pan Oven Hand / Stand Mixer Double Boiler Directions: Preheat and prepare the pan Preheat your oven to 175°C / 350°F. Line the bottom of the cake pan with parchment paper. Do not grease the sides so the cake can rise properly. Melt the chocolate mixture Place chocolate and butter in a double boiler over low heat. Stir until fully melted and smooth. Remove from heat and mix in salt, liqueur, orange zest, and instant coffee. Set aside to cool slightly. Prepare the egg whites In a clean bowl, whisk the egg whites with a pinch of salt until foamy. Add granulated sugar gradually and continue whisking until glossy soft peaks form. Prepare the egg yolk mixture In another bowl, whisk the egg yolks and whole eggs until light and foamy. Add demerara sugar and whisk until combined and slightly thickened. Combine the batter Add the melted chocolate mixture into the egg yolk mixture and whisk until smooth. Gently fold in the whipped egg whites in 4 batches. Fold carefully to keep as much air as possible. Bake the cake Transfer the batter into the prepared pan. Bake for 35 to 40 minutes. The edges should be set and slightly cracked, while the center remains wobbly. Do not overbake. Cool the cake Remove from the oven and let it cool completely in the pan. The center will collapse slightly, forming a crater. Prepare the whipped cream Whip the cream until soft peaks form. Add icing sugar and vanilla, then whisk until smooth and fluffy. Finish the cake Run a spatula along the sides and unmold the cooled cake onto a serving plate. Fill the center crater with whipped cream. I like to scrape off any crumbs on the baking pan and sprinkle onto the whipped cream. Dust with cacao powder or grated chocolate. Garnish with cacao nibs if desired. Chill before serving Refrigerate briefly so the cake firms up for easier slicing. Serve Slice and serve slightly chilled. Fudgy chocolatelicious... Chocolatelicious... 1 slice is never enough... Recipe Video:

Jump To Recipe Jump To Video Char Kway Teow has always been one of my favorite Singapore hawker dishes. There is something magical about a plate of properly cooked kway teow. The smoky aroma from the wok, the sweet savoriness of dark soy sauce, the richness of pork lard, and the slight char that develops on the noodles. It looks simple on paper, but anyone who has tried making it at home knows it is a dish built entirely on technique and timing. The dish originated among Chinese communities in Penang, Singapore, and parts of Malaysia, particularly among the Teochew and Hokkien communities. Traditionally, it was considered working-class food. Cheap noodles stir fried over blazing charcoal fires with whatever ingredients were available. Back then, pork lard, cockles, fish cake, eggs, and bean sprouts were common additions. The intense heat from charcoal stoves created the signature wok hei that made the dish famous throughout Southeast Asia. I might be a little biased, but I feel many modern versions have lost some of that spirit. Not because the hawkers aren't hardworking, but because volume and speed often take priority. When you're cooking hundreds of plates a day, consistency becomes more important than craft. Making it at home reminds me why this dish became famous in the first place. You can take your time, control the heat, and pay attention to every step. The result is a plate of noodles that tastes exactly the way you want it to. Ingredients: (Serve 1) Clams, 500g Sauce: Dark Soy Sauce, 2 TBSP Light Soy Sauce, 1 TBSP Kecap Manis, 2 TBSP Fish Sauce, Splash Sambal Homemade, 1 TBSP Adjust To Preference Char Kway Teow: Pork Lard Homemade, 2 TBSP Garlic Finely Minced, 3 Cloves Kway Teow | Flat Rice Noodles, 150g Yellow / Egg Noodles, 50g Chinese Sausage, A Handful of Slices Fish Cake, A Handful of Slices Bean Sprouts, A Handful Chives / Scallions Sectioned, A Handful ShaoXing / Hua Tiew Wine, A Splash Egg Lightly Beaten, 1 Sea Salt, Pinch Black Pepper, Pinch Black Vinegar, A Splash (Optional) Scallions Coarsely Sliced, A Handful Equipment: Cast Iron Skillet / Carbon Steel Wok Sauce Pot Directions: Please visit my "How To Make Sambal" page for the recipe. Please visit my "How To Make Pork Lard and Beef Tallow at Home" page for the pork lard recipe. Prepare the Clams Wash the clams thoroughly. Soak them in lightly salted water for about 30 minutes to help remove any grit. Transfer the clams into a pot with a small splash of water. Cover and steam until the shells open. Drain the liquid and reserve it. This liquid is known as clam liqueur and adds extra flavor to the sauce. Once cool enough to handle, remove the clam meat from the shells and discard the shells. Set the clam meat aside. Prepare the Sauce Combine the dark soy sauce, light soy sauce, kecap manis, fish sauce, sambal, and 1 TBSP of the reserved clam liqueur. Mix well and set aside. Prepare the Wok Have all ingredients prepared and within reach before starting. Char kway teow cooks very quickly, so there is little time to prepare ingredients once the cooking begins. Heat a carbon steel wok until lightly smoking. Turn off the heat briefly and add the pork lard. Swirl to coat the wok evenly. Return the wok to medium-high heat. Stir Fry the Noodles Add the garlic and stir fry until fragrant. Add the rice noodles and egg noodles. Toss until the noodles loosen and separate. Add the Chinese sausage and fish cake. Continue stir frying until the sausage softens slightly. Add the bean sprouts. Toss briefly. Pour in the prepared sauce. Continue stir frying until the noodles are evenly coated. Add the chives or scallions. Toss again until everything is well combined. Finish the Dish Deglaze the wok with a splash of Shaoxing wine. Add the clam meat and beaten egg. Continue stir frying until the egg is cooked and lightly coats the noodles. Taste and adjust seasoning with salt, pepper, or a splash of black vinegar if desired. Transfer to a serving plate. Garnish with scallions and serve immediately. One of my favorite Singapore hawker food... 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 Wok Hei Matters The wok should be very hot before the noodles go in, or the noodles will stick. A hot wok creates the smoky flavor known as wok hei, which is one of the defining characteristics of good char kway teow. Don't Crowd the Wok If making multiple servings, cook in batches. Overcrowding lowers the temperature and causes the noodles to steam rather than fry. Pork Lard Makes a Difference Traditional char kway teow relies heavily on pork lard for richness and flavor. It is one of the reasons older-school versions taste so different. Clam Liqueur Is Liquid Gold Do not throw away the liquid released by the clams. A small amount added to the sauce gives the noodles extra depth and seafood flavor. Cockles Are Traditional If you can find fresh cockles, they are the more traditional choice. The clam version is delicious and easier to source for many home cooks. 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 This was the third dish I cooked with my newly seasoned carbon steel wok, and honestly, it might be the perfect dish for breaking in a wok. Nothing acidic, nothing too wet, just oil, aromatics, and high heat. The wok gets coated naturally with scallion-infused oil while the noodles soak everything up. By this point, the wok was already starting to darken and develop that smoother seasoning layer, and somehow this dish felt like the right reward after all the seasoning work. Scallion oil noodles, or 葱油拌面 (Cong You Ban Mian), is a classic Shanghainese noodle dish built on simplicity. Traditionally, scallions are slowly fried in oil until deeply caramelized, creating an aromatic oil that becomes the backbone of the sauce. Brown sauce and dark soy are added to create that glossy, savory coating over the noodles. It’s one of those dishes that proves how a few humble ingredients can become something incredibly comforting. What I love about this dish is that it feels almost effortless once you understand the technique. The trick is patience with the scallions. Let them slowly caramelize without burning. The flavor from that oil is everything. If you’ve just seasoned a carbon steel wok, or even if you just want a quick bowl of noodles late at night, this is one of those recipes worth keeping around. Ingredients: (Serve 1) Scallions, A Handful Rapeseed / Sunflower / Canola Oil, 1/4 Cup Sea Salt, Pinch Dried Noodles, 75g Brown Sauce Homemade, 2 TBSP Dark Soy Sauce, 1 TBSP Equipment: Cast Iron Skillet / Carbon Steel Wok Sauce Pot Directions: Please visit my "Brown Sauce" page for the recipe. Prepare the scallions Wash the scallions thoroughly. Cut them into sections, then slice them finely lengthwise. Heat the wok Place a carbon steel wok or skillet over medium heat. Add the oil and let it warm up gently. Cook the scallions Add the scallions into the oil. Cook slowly while stirring occasionally. The scallions will soften, then slowly caramelize and turn lightly golden. Watch carefully because they can burn quickly once they start browning. Cook the noodles At the same time, bring a pot of salted water to a simmer. Cook the noodles until al dente. Drain well. Combine everything Transfer the drained noodles directly into the wok with the scallion oil. Add the brown sauce and dark soy sauce. Toss everything together over medium heat until the noodles are evenly coated. Finish the dish Continue tossing briefly so the noodles absorb the oil and sauce fully. The noodles should look glossy and slightly darkened from the sauce. Serve Transfer to a serving plate and top with the caramelized scallions. Serve immediately while hot. 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. Noodleslicious... Recipe Video:

Jump To Recipe Jump To Video This was the next dish I cooked after making dace fried rice in my newly seasoned carbon steel wok. My mum used to do this all the time with just one can of dace. Half for fried rice, the other half for vegetables. Fried Dace... Somehow, she could stretch a single can into two full dishes and make it feel like a proper meal. I would usually eat this together with the fried rice, and honestly, the combination still feels complete to me today. Canned dace with fermented black beans has long been a staple in Cantonese households. It became popular because it was inexpensive, shelf-stable, and incredibly flavorful. The salty black beans and rich oil turn simple vegetables into something much more satisfying. In many homes across Hong Kong and Southern China, stir-fried greens with canned dace became a quick weeknight dish, especially when time or ingredients were limited. What I love about this dish is how practical it is. A handful of greens, some garlic and ginger, and a little bit of canned dace can completely transform a bowl of rice. It also works beautifully in a carbon steel wok because the high heat gives the vegetables that slight smoky edge without overcooking them. If you’ve never cooked with canned dace before, this is one of the easiest and most comforting ways to start. Ingredients: (Serve 1) Canned Dace: Dace Deboned Finely Minced, 1 Black Beans, 1 TBSP Reserved Oil, 1 TBSP Stirfry Veg: Caixin / Bok Choy, A Few Bunches Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 2" Brown Sauce Homemade, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Equipment: Cast Iron Skillet / Carbon Steel Wok Directions: Please visit my "Brown Sauce" page for the recipe. Prepare the canned dace Remove the bones from the canned dace and finely mince the fish. Drain the black beans and reserve some of the oil from the can. Prepare the vegetables Wash the vegetables thoroughly. Separate the stalks and leaves since they cook at different speeds. You can chop them neatly or simply tear them apart by hand for a more rustic texture. Prepare the wok Heat a seasoned carbon steel wok or skillet over high heat until lightly smoking. Turn off the heat briefly and add oil. Swirl to coat the surface evenly. Cook the aromatics Turn the heat back to medium-high. Add garlic and ginger. Stir-fry until fragrant. Cook the vegetables Add the vegetable stalks first since they take longer to cook. Stir-fry until slightly softened. Add the leafy parts and continue stir-frying until just wilted. Add the canned dace Add the minced dace and black beans into the wok. Toss everything together until evenly combined. Season the dish Add the brown sauce and reserved canned oil. Continue stir-frying briefly until everything is coated and aromatic. Taste and adjust with salt and white pepper if needed. Serve Transfer to a serving plate and serve immediately. Best enjoyed with dace fried rice or plain steamed rice. 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. Serve this with dace fried rice... Recipe Video:

Jump To Recipe Jump To Video This was the very first dish I cooked after seasoning my new carbon steel wok. I figured fried rice would be the perfect test. High heat, lots of movement, and enough oil to help build up that seasoning naturally. Fried dace... One important thing I learned over the years is that the first few dishes cooked in a newly seasoned wok should avoid anything acidic or too wet. Tomato sauces, vinegar-heavy dishes, soups, or stews can strip away the early seasoning before it has a chance to properly develop. Fried rice, on the other hand, is almost like breaking in a new pair of boots for the wok. Canned dace with salted black beans has a long history in Cantonese cooking, especially in Hong Kong and Southern China. Back in the day, it became popular because it was affordable, shelf-stable, and packed with flavor. The fish is deep fried before being canned in oil with fermented black beans, which gives it that rich, savory taste. For many Cantonese families, it was a pantry staple. Some would eat it with plain porridge, others would steam it with vegetables, and many would fry it with rice or noodles for a quick meal. It became one of those humble ingredients that quietly shaped home cooking across generations. There is something deeply nostalgic about this kind of fried rice. Salty, smoky, slightly funky from the black beans, and full of wok hei. It is not fancy food, but it is the kind of dish that hits differently when cooked in a proper wok over high heat. If you have never cooked with canned dace before, this is a great place to start. And if you just seasoned a new carbon steel wok, even better. Ingredients: (Serve 1) Canned Dace: Dace Deboned Finely Minced, 1 Black Beans, 1 TBSP Reserved Oil, 1 TBSP Fried Rice: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Overnight Cooked Rice, 1 Serving Brown Sauce Homemade, 1 TBSP 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 canned dace Remove the bones from the canned dace and finely mince the fish. Drain the black beans and reserve some of the oil from the can. Prepare the wok Heat a seasoned carbon steel wok or skillet over high heat until lightly smoking. Turn off the heat briefly and add oil. Swirl the oil around to coat the surface evenly. Cook the aromatics Turn the heat back on to medium-high. Add the minced dace, black beans, garlic, and ginger. Stir-fry until fragrant and lightly toasted. Add the rice Add the overnight rice into the wok. Use a spatula to break up any large clumps. Keep tossing and pressing the rice so it separates properly. Build the flavor Stir-fry until the rice is heated through and lightly toasted. Drizzle in the brown sauce and reserved canned oil. Toss everything together quickly over high heat. Season and finish Taste and adjust with salt and white pepper if needed. Continue stir-frying briefly until everything smells smoky and aromatic. Serve Transfer to a serving plate and garnish with scallions. Serve immediately while hot. 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. Nostalgic... Nourishing... Recipe Video: