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Jump To Recipe Jump To Video Every household seems to have their own version of a “brown sauce.” It’s not something you really think about growing up, but it quietly sits behind so many dishes. Stir-fries, noodles, glazed meats. My version came from watching how sauces were built rather than following a strict recipe. A bit of soy sauce, aromatics, stock, and something to balance it all out. Over time, it just became something I would make in bulk and keep in the fridge. If you look at Chinese cooking, especially Cantonese-style, sauces like this are everywhere. They are not always written down as a single recipe, but they form the backbone of dishes like beef with broccoli, oyster sauce vegetables, or even Western-Chinese classics like General Tso’s chicken and orange chicken. It’s more of a foundation than a finished sauce. Something you adjust depending on what you’re cooking. I like making a batch of this because it takes the thinking out of cooking later. When you already have a well-balanced base, you just need to heat it up, tweak it slightly, and you’re done. If you cook often or even just want something to make weeknight meals easier, this is one of those small things that makes a big difference. Ingredients: (Make 2 cups) Soy Sauce, 125g Green Onions (White Parts) Coarsely Sliced, A Handful Ginger Crushed, 1" Garlic Crushed with Peels, 2 Cloves Kecap Manis, 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 60g Granulated Sugar, 20g Hoisin Sauce, 1 TBSP Oyster Sauce, 40g Chicken Stock Homemade Preferably Unsalted, 300g Scallions, A Handful Directions: Please visit my "How To Make Chicken Stock" page for the recipe. Prepare the aromatics Lightly crush the ginger and garlic to release their flavor. Slice the scallions into sections, green and white parts. Mix the sauce In a large bowl, combine soy sauce, kecap manis, Shaoxing wine, sugar, hoisin sauce, oyster sauce, and chicken stock. Add the crushed aromatics and scallions into the mixture. Infuse the flavor Let the mixture sit at room temperature for about 30 minutes to 1 hour. This allows the aromatics to release their flavor into the sauce. Strain the sauce After infusing, strain the sauce through a sieve. Discard the solids and keep only the liquid. Store Transfer the sauce into a clean container. Store in the fridge for up to 5 to 7 days, or freeze in ice cube trays for longer storage. Use Use as a base for stir-fries, noodles, or sauces. Adjust seasoning depending on the dish you are cooking. General Tso’s Chicken Orange Chicken Wings 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:

Jump To Recipe Jump To Video If there’s one thing I love, it’s finding new ways to repurpose leftovers into something equally delicious. These perkedel (Indonesian potato fritters) are the perfect example—taking my leftover slow cooker daging rendang and giving it new life in crispy, golden potato patties. Traditionally, perkedel is a simple snack made from mashed potatoes mixed with seasonings, herbs, and sometimes minced meat. But this version, infused with the deep, slow-cooked flavors of rendang, takes it up a notch. The result? A crispy, savory bite packed with spices and umami goodness. Perkedel itself has a fascinating history, tracing back to the Dutch colonial era in Indonesia. Inspired by European croquettes, the dish was adapted using local ingredients, with potatoes replacing flour-based batters. Over time, Indonesians made it their own, adding spices, fried shallots, and sometimes minced meat to create a flavorful side dish that pairs beautifully with rice or sambal. My take on it stays true to those roots but adds rendang for a bolder, richer taste—because, honestly, why not? If you have leftover rendang (or any slow-cooked meat), this is a great way to give it a second life. The crispy shell gives way to a soft, flavorful center, and when paired with kecap manis or sriracha, it becomes an irresistible snack or side dish. Whether you’re looking for a way to minimize food waste or just craving something crispy and satisfying, this perkedel is a must-try. So go ahead, fry up a batch, and taste how good repurposing leftovers can be! Ingredients: (Make 15) Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Shallots Finely Minced, 5 Garlic Finely Minced, 3 Cloves Potatoes Peeled Coarsely Sliced, About 250g Parsley Coarsely Chopped, A Handful Leftover Rendang Homemade, 75g Egg Beaten, 1/2 + More For Dredging Nutmeg Freshly Grated, Pinch Sea Salt, Pinch Black Pepper, Pinch Sriracha / Kecap Manis, For Serving Equipment: Food Processor / Hand Blender Dutch Oven / Deep Fryer Directions: Please visit my "Slow Cooker Daging Rendang" page for the recipe. Add about 3" of oil to a dutch oven or deep fryer. Turn the heat up to medium and add in the shallots. Stir fry until lightly caramelized. Add in garlic and cook until aromatic. Drain and reserve the oil. Transfer the shallots and garlic to a large mixing bowl. Return the oil to the dutch oven or deep fryer. Once the oil is heated, add in the potatoes. Stir fry until fork tender and lightly browned. Drain and transfer the potatoes to the mixing bowl as well. Return the oil to the dutch oven or deep fryer. Add in parsley, rendang and egg. I am using a hand blender to blitz until a coarse paste forms. Do not take it too far or it will become mashed potatoes. Season with salt, pepper and nutmeg. Mix to combine well. Lightly grease your hands and shape about 2 TBSP of the potato mixture into a ball. Lightly flatten it to form a disc about 1/2" in thickness. I manage to make 15 discs. Heat up the same oil. Once the oil is heated, dredge the potato discs into some beaten eggs and drop them into the oil. Flip for even browning and to prevent from sticking at the bottom. Deep fry until brown and crispy. Drain and transfer onto a wire cooling rack or a plate lined with kitchen paper. Serve immediately with sriracha or kecap manis. Dangerously addictive... Recipe Video:

Get the Book on Amazon Why I Wrote This Book I didn’t write this book because I made it. I wrote it because I almost stopped. I work a full-time job. I get home around 7pm. I don’t film every day. I don’t cook every night. Most of my filming and cooking happens on the weekends. That’s when I batch everything. On weekdays, after work, I post. I edit photos. I write. Sometimes on the train. Sometimes late at night when I should be resting. I use whatever time I have. Not because it’s convenient. But because it matters to me. Not because I have extra time. But because I don’t want to live my whole life wondering what if. I’m not building Fat Dough full-time. I’m building it after hours and weekends, when I’m tired, when I don’t feel like it, when no one is watching. There were nights I stared at the screen and felt nothing. No ideas. No motivation. Just… exhausted. That’s the part nobody talks about. Not the filming. Not the posting. But the quiet moments where you question everything. This Book Exists Because of That This is not a book about going viral. It is a book about staying. In a world obsessed with speed, algorithms, and overnight success, I wrote this as a reminder that meaningful creation was never meant to be fast. I’ve spent years building without chasing trends, sponsorships, or applause. Not because I couldn’t. But because I didn’t want to lose myself in the process. What This Book Is About This book is built on real experiences: Burnout Failure Reinvention Gratitude Purpose It’s about: Showing up when things don’t work Building slowly without shortcuts Choosing integrity over numbers Because slow growth is not weakness. It’s sustainability. And sustainability is the only path that doesn’t break you. Who This Is For This book is for people who are: Working a full-time job but building something on the side Tired… but not done Not seeing results yet, but still showing up Trying to create without losing themselves If that sounds like you, you’re not behind. You’re just early in the process. - Quote from GaryVee Why I Wrote It I didn’t write this to teach success. I wrote it because I know how it feels to: Put in effort and see nothing Question if it’s worth continuing Feel like you’re the only one moving this slow You’re not. Most people just don’t talk about it. If This Resonates If any part of this feels familiar, you might find something in this book. No hacks. No shortcuts. Just clarity, perspective, and a different way to look at the journey. Get the Book on Amazon

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 A friend of mine gifted me a can of pitted cherries in syrup, and I immediately knew what I wanted to make. Cherry clafoutis. It is one of those desserts that looks simple, almost too simple, but carries a lot of memory for me. I had this in Paris back in January. It was cold, the kind of cold that makes you slow down, and I remember sitting in an old restaurant, ending the meal with a warm clafoutis. Soft, slightly wobbly, and comforting. It stayed with me. Clafoutis comes from the Limousin region of France and is traditionally made with whole cherries baked in a custard-like batter. It is not meant to be a cake, even though many people treat it like one. It sits somewhere in between a custard and a pancake. Rustic, forgiving, and meant to be enjoyed without overthinking. In fact, the traditional version even keeps the cherry pits for extra flavor, though we skip that here for obvious reasons. What I love about this dessert is how humble it is. No fancy layers, no decorations needed. Just good ingredients baked together into something warm and satisfying. If you have a can of cherries sitting around, or even fresh ones, give this a try. Just remember, you’re not baking a cake. You’re making a custard that happens to hold its shape. Ingredients: (Serve 4) Pitted Cherries in Syrup, 440g | 1 Can Unsalted Butter, 40g + More For Greasing Eggs, 2 Granulated Sugar, 50g Pure Vanilla Paste, 1 TSP Kirsh / Rum, 2 TBSP Whole Milk, 200g Unbleached All Purpose Flour, 50g Sea Salt, Pinch Icing Sugar, For Dusting Equipment: Oven Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Stand / Hand Mixer Sauce Pot Directions: Prepare the cherries Drain the canned cherries and reserve the syrup. Set the cherries aside to remove excess moisture. If desired, reduce the syrup in a pan until thickened to use as a glaze later. Optional: Make a Simple Cherry Compote (If Not Using Canned) Prepare the cherries If using fresh or frozen cherries, remove the pits if needed. Cook the compote Add the cherries to a saucepan over medium heat. Add a splash of water, some sugar, and a squeeze of fresh lemon juice. Simmer gently Cook until the cherries soften and release their juices. Continue cooking until the liquid thickens slightly and becomes syrupy. Cool before using Remove from heat and let it cool slightly before adding to the batter. Optional glaze You can reserve some of the syrup and reduce it further to brush over the clafoutis after baking. Brown the butter Melt butter in a saucepan over medium heat. Continue cooking until the butter foams and the milk solids turn lightly golden and nutty. Remove from heat immediately and let it cool slightly. Preheat the oven Preheat your oven to 170°C / 338°F. Lightly grease your baking dish with butter. Make the batter Whisk the eggs until light and foamy. Add sugar and vanilla, and continue whisking until pale. Add the liqueur and milk, and mix until combined. Whisk in the browned butter, including the milk solids. Add flour and salt, and mix until you have a smooth, slightly runny batter. Assemble Spread the cherries evenly in the greased baking dish. Pour the batter gently over the cherries. Bake Bake for 30 to 35 minutes until the edges are golden brown and the center is still slightly wobbly. Do not overbake. The center should feel custardy, not firm like a cake. Finish Brush with the reduced cherry syrup if using. Dust lightly with icing sugar. Serve Serve warm for a soft custard texture or chilled for a firmer set. Best to have this warm... I'm in heaven... Recipe Video:

Jump To Recipe Jump To Video Every year after Chinese New Year, there are always mandarin oranges sitting quietly in the fridge, slowly being forgotten. You know the ones. Slightly wrinkled, still perfectly usable, but no one feels like peeling another one. Instead of letting them go to waste, this cake became my way of giving them a second life. It is simple, rustic, and honestly one of the best ways to use up those leftover oranges. Pan d’Arancio comes from Sicily, Italy, where oranges are abundant and deeply tied to the region’s identity. What makes this cake special is that it uses the whole fruit, peel and all, giving it a deep, almost marmalade-like flavor. Traditionally made with regular oranges, this version works beautifully with mandarin oranges, which are sweeter and more fragrant, especially the ones we get during Lunar New Year. I like this cake because it does not try too hard to be perfect. The crumpled parchment, the slightly uneven top, the glaze dripping down the sides. It all feels very honest. If you have a few mandarins sitting around and you are not sure what to do with them, give this a try. It might just become something you look forward to every year. Ingredients: (Make one 8 inch cake) Cake: Mandarin Oranges, 160g Eggs, 2 Egg Yolk, 1 Granulated Sugar, 90g Demerara Sugar, 90g Good Quality Olive Oil, 95g Almond Meal / Flour, 80g Unbleached All Purpose Flour, 100g Baking Powder, 1.5 TSP Seal Salt, 1/2 TSP Limoncello, 2 TBSP Glaze: Icing Sugar, 45g Fresh Mandarin Orange Juice, 1.5 TBSP Equipment: Oven Springform 8" Round Cake Pan Food Processor Stand / Hand Mixer Directions: Preheat and prepare the pan Preheat your oven to 180°C / 356°F. Lightly soak and crumple parchment paper, then use it to line the cake pan. Do not worry about neatness. The rustic look is part of the charm. Prepare the oranges Trim off the ends of the mandarin oranges. Remove any seeds and thick membranes. Keep the peel intact as it adds flavor. The total weight should be 160g. Blend the oranges in a food processor until coarse and pulpy. Prepare the batter In a large bowl, whisk the eggs and egg yolk until foamy. Add the sugars and continue whisking until pale and slightly thickened. In another bowl, mix flour, almond meal, baking powder, and salt. Add the dry mixture into the egg mixture gradually, mixing until smooth. Combine everything Fold in the blended oranges and limoncello. Mix until fully combined and you have a thick batter. Bake the cake Pour the batter into the prepared pan. Bake for 30 to 35 minutes until the top is golden and a skewer inserted comes out clean. Prepare the glaze Mix icing sugar with mandarin juice until smooth and pourable. Finish the cake Let the cake cool slightly for about 10 minutes. Remove from the pan and place on a serving plate. Pour the glaze over the cake and let it drip naturally. Decorate with mandarin segments if desired. Serve Serve warm for a softer texture or chilled for a firmer slice. Moist, dense and citrusy... Recipe Video:

Jump To Recipe   Jump To Video   After Chinese New Year, there are always too many mandarin oranges lying around. You eat a few, give some away, and somehow there are still plenty left sitting in the fridge. This salad came from one of those moments. Instead of forcing myself to eat them plain, I thought, why not use them the way pomelo is used in Thai salads? It turns out, it works surprisingly well. Traditional Thai pomelo salad, often known as Yam Som-O, is a balance of sweet, sour, salty, and spicy. It usually features pomelo tossed with fish sauce, lime juice, palm sugar, dried shrimp, peanuts, and herbs. It is light, refreshing, and packed with texture. While pomelo has a firmer bite and less sweetness, mandarin oranges bring a softer texture and a brighter, more fragrant sweetness. This version is not traditional, but it stays true to the spirit of the dish. It is fresh, punchy, and incredibly easy to put together. If you have leftover mandarin oranges and want something different from the usual desserts, give this a try. It is a great way to turn something simple into something exciting. Ingredients: (Serve 2) Vinaigrette: Fresh Lime Juice, 1 TBSP Fish Sauce, 1 TBSP Chili Padi Deseeded Finely Sliced, 1 Or Any Chili Gula Melaka / Muscovado Sugar, 1 TBSP Salad: Mandarin Oranges, 2 Or Pomelo Segments Dried Shrimps, 1/2 TBSP Coconut Oil, For Cooking Peanuts, 1 TBSP Dessicated Coconut, 1 TBSP Shallots Finely Minced, 3 Coriander Coarsely Chopped, A Handful Dried Mint, 1/2 TSP Sea Salt, Pinch Equipment: Cast Iron Skillet Directions: Prepare the vinaigrette In a bowl, combine lime juice, fish sauce, chili, and sugar. Mix well until the sugar dissolves. Taste and adjust to balance sweet, sour, salty, and spicy. Prepare the fruit Peel the mandarin oranges. Remove any seeds and as much of the white membrane as possible. Separate into segments and place into a large mixing bowl. Prepare the toppings Soak the dried shrimp in warm water until softened. Drain and chop roughly. Heat a little oil in a skillet and lightly toast the shrimp until fragrant. In the same or another pan, toast the peanuts in a bit of oil until golden. Remove, chop roughly, and set aside. Toast the desiccated coconut in a dry pan until lightly golden. Assemble the salad Add the toasted shrimp, peanuts, coconut, shallots, coriander, and dried mint into the bowl with the oranges. Pour in the vinaigrette. Toss gently so the fruit does not break apart. Taste and adjust Give it a final taste and adjust seasoning if needed. Serve Serve immediately while fresh. Fabulous combination... Recipe Video:

Jump To Recipe   Jump To Video   This is one of those dishes my mum would cook when she was completely overwhelmed with work. No time, no energy, just something quick that could feed everyone and still taste good. A can of luncheon meat, a few potatoes, ketchup, and whatever was in the fridge. Somehow, she would bring it all together into a dish that felt comforting and satisfying, even on the busiest days. Dishes like this don’t really belong to any traditional category, but they reflect a very real part of Southeast Asian Chinese home cooking. Luncheon meat became popular across Asia after the war years, and over time, it found its way into everyday meals. Paired with potatoes and a sweet and tangy sauce, it became something familiar in many households. It is not restaurant food, it is 家常菜, the kind of food that quietly keeps families going. I still make this today because it reminds me that good food does not have to be complicated. It is practical, forgiving, and comes together quickly with pantry ingredients. If you ever find yourself too tired to cook but still want something warm and hearty, give this a try. It might surprise you how comforting it can be. Ingredients: (Serve 4) Sauce: Tomato Ketchup Preferably Maggi, 150g Chicken Stock Homemade , 100g Soy Sauce, 1 TBSP Rice Vinegar, 1 TBSP Brown Sugar, Pinch Sriracha / Any Hot Sauce, 1 TBSP Adjust To Preference Dish: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Luncheon Meat / Spam Coarsely Sliced, 400g Potatoes Coarsely Wedged, About 400g Sea Salt, Pinch Yellow Onion Onion Finely Wedged, 1 Black Pepper, Pinch Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 2" Scallions Coarsely Sliced, For Garnishing Equipment: Cast Iron Skillet Sauce Pot Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Prepare the sauce In a bowl, mix together ketchup, chicken stock, soy sauce, vinegar, sugar, and hot sauce until smooth. Set aside. Sear the luncheon meat Heat oil in a skillet over medium heat. Add sliced luncheon meat and cook until lightly crispy and browned on both sides. Remove from the pan, then cut into bite-sized pieces. Set aside. Prepare the potatoes Bring a pot of salted water to a boil. Add the potatoes and cook until they are just starting to soften but not fully cooked. Drain and set aside. Cook the aromatics In the same skillet, add onion and season lightly with salt and pepper. Cook until softened and translucent. Add garlic and ginger and cook until fragrant. Deglaze the pan with a splash of water, scraping up any bits from the bottom. Build the dish Add the partially cooked potatoes into the skillet. Toss to coat with the aromatics. Pour in the sauce and mix well. Bring to a gentle simmer, then lower the heat. Simmer until tender Continue cooking until the potatoes are fork tender and have absorbed the sauce. Stir occasionally to prevent sticking. Finish Add the luncheon meat back into the pan and toss until everything is well coated. Taste and adjust seasoning if needed. Serve Turn off the heat, garnish with scallions, and serve immediately with rice. Simple yet yummilicious... Recipe Video:

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