Jump To Recipe Jump To Video Strawberries in a salad might not be the first thing that comes to mind during Christmas, but their vibrant color and natural sweetness make them a perfect fit for the season. Pairing them with baby spinach, walnuts, and creamy cheese creates a balance of flavors and textures that’s both refreshing and indulgent. The dressing—a simple mix of olive oil, strawberry jam, white balsamic vinegar, and honey—brings everything together with a sweet and tangy finish. While salads often take a backseat to heavier dishes during holiday dinners, this one can truly shine. The combination of fruity cream cheese (I used a wonderfully fruity cream cheese from Weissenhorner), crunchy walnuts, and juicy strawberries adds layers of flavor that feel both light and festive. It’s a dish that doesn’t just look good on the table but also complements the richness of traditional Christmas mains. If you’re looking for something quick, easy, and utterly delicious to add to your Christmas menu, give this strawberry salad a try. It’s refreshing, versatile, and a crowd-pleaser—perfect for balancing out all the heavier holiday classics. Plus, it’s make-ahead friendly, so you can chill it in the fridge and focus on other dishes while the flavors meld beautifully. Let this salad add a pop of color and brightness to your Christmas spread! Ingredients: (Serve 4) Strawberries, 250g High Quality Extra Virgin Olive Oil, 1/4 Cup Strawberry Jam, 1 TBSP White Balsamic Vinegar, 2 TBSP Pure Honey, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Baby Spinach, 125g Walnuts Coarsely Chopped, A Handful Feta / Cottage Cheese Crumbled, 125g I'm using a fruity cream cheese from Weissenhorner Directions: Wash the strawberries thoroughly. Remove the leaves and slice off the stems. Coarsely quater the strawberries. In a large mixing bowl, whisk together olive oil, strawberry jam, balsamic, honey, salt and pepper until well combined. Toss in the spinach, strawberries and walnuts until well coated. Lastly, mix in the cheese. Taste and adjust for seasonings. Cover and chill in the fridge for at least 2 hrs. Serve and enjoy. Bright, tart and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Some desserts just feel like home, and this Almond Jelly is exactly that for me. My mom used to make this often, and every spoonful brings back memories of family gatherings and comforting moments. It’s soft, creamy, and lightly sweetened—the kind of dessert that feels both simple and special. One thing I’ve come to appreciate over the years is how much of a difference pure almond extract makes. Its rich, authentic nuttiness gives this jelly a delicate yet bold flavor that instantly brings me back to my childhood. A nostalgic treat straight from Mum’s kitchen – smooth almond jelly topped with longans. Traditionally known as "Annin Tofu" (杏仁豆腐) in Chinese cuisine, almond jelly is a light, refreshing dessert with a silky texture. Despite the name, it contains no tofu but is loved for its smooth, melt-in-your-mouth quality. My mom always served it chilled with canned longans, and that pairing of creamy almond jelly with juicy, syrupy fruit was pure comfort. Now, making and eating this dish is deeply nostalgic for me—it’s a simple pleasure that reconnects me with family traditions and the warmth of home. Silky, light, and comforting – just the way Mum made it. If you’re looking for an easy, make-ahead dessert that feels both elegant and comforting, give this recipe a try. It’s incredibly simple to make with just a few ingredients, yet the result is something truly special. Pair it with longans, fresh fruit, or even a drizzle of honey for your own twist. I hope this almond jelly brings you the same warmth and joy it has always brought me. Every spoonful of this almond jelly melts like childhood memories. Ingredients: (Serve 8) Gelatin Sheets, 14g Whole Milk, 500g Granulated Sugar, 100g Pure Almond Extract, 1 TSP Sea Salt, Pinch Canned Longans, For Serving Equipment Sauce Pot Ramekins Directions: Bloom the gelatin sheets in 200g of water. Transfer milk and 200g of water to a sauce pot. As soon as bubbles start to form along the edge, add in the sugar and the bloomed gelatin along with the water. Stir and cook until the sugar and gelatin have completely dissolved. Add in almond jelly and salt. Stir to combine well. Taste and adjust for seasonings with sugar. Transfer to ramekins. Give it a taps on the counter to remove any bubbles or you can use a blow torch. Chill in the fridge overnight or until set. Serve with some longans or fruits of your choice. Enjoy. Nostalgic is every mouthful... Recipe Video:

Jump To Recipe Jump To Video There’s something irresistible about short ribs when they’re cooked low and slow until they’re fall-off-the-bone tender. This Sticky Teriyaki Tamarind Short Ribs recipe takes that comfort to a whole new level with a rich, sticky glaze that’s equal parts sweet, tangy, and savory. Slow-simmered teriyaki tamarind marinade packed with aromatics and umami depth. The marinade + sauce... Inspired by a dish from Ember , a restaurant in Montana, I stumbled upon one of the chef's posts and decided to freestyle it with my own twist. The result? A dish that’s bold, flavorful, and perfect for a festive meal like Christmas dinner. You can get their video here . Fresh out of the oven — ribs glazed to glossy perfection with sticky teriyaki magic. Just outta the oven... The magic here comes from the balance of flavors—the deep umami of soy sauce, the subtle sweetness of mirin and muscovado sugar, and the sharp tang of tamarind paste. Cooking the ribs sous vide for 10 hours locks in moisture and makes the meat incredibly tender. A final broil in the oven caramelizes the glaze into a sticky, glossy coating that clings to every bite. It’s the kind of dish that makes people stop mid-conversation because it’s just that good. Sweet, tangy, and fall-off-the-bone tender. These ribs are stacked with flavor. If you’re looking to impress at your next dinner gathering or just want to treat yourself to something special, give this recipe a go. It’s surprisingly approachable, even if you’re new to sous vide cooking, and the reward is absolutely worth the time. These ribs are rich, sticky, and downright addictive—just be prepared for them to disappear fast! Ingredients: (Serve 4) Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Shallots Finely Diced, 5 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2” Soy Sauce, 240g Mirin, 240g Sake, 240g Fish Sauce, 2 TBSP Rice Vinegar, 2 TBSP Mushroom Soy Sauce, 2 TBSP Tamarind Paste, 1/4 Cup Light Muscovado Sugar, 150g Pork Short Ribs, 1kg Slurry, 2 TBSP Cornstarch + 2 TBSP Water Scallions Finely Sliced, For Garnish Equipment: Sauce Pot Sous Vide Oven Vacuum Sealer Directions: In a sauce pot over medium heat, add oil. Once the oil is hot, add in the shallots. Season with salt and pepper. Sauté until translucent. Add in garlic and ginger. Sauté until aromatic. Remove from heat and add in soy, mirin, sake, fish sauce, rice vinegar, mushroom soy and tamarind paste. Stir to combine well and return to heat. Bring it up to a simmer and add in the sugar Stir and cook until the sugar has completely dissolved. Taste and adjust for seasonings with sugar. Preheat sous vide to 75 degrees celsius or 167 fahrenheit. Remove the membrane from the short ribs and transfer them to a vacuum bag. Pour in the teriyaki sauce and seal with a vacuum sealer. Sous vide for 10 hours. After 10 hours, remove the ribs and transfer to a baking tray lined with parchment paper. Cook and reduce the sauce. Add in slurry and cook until thickened or coats the back of a spoon. Brush the teriyaki sauce onto the ribs. Broil at 200 degrees celsius or 400 fahrenheit for 8 to 10 mins or until lightly caramelized. Remove from the oven, flip, glaze and broil for another 8 to 10 mins or until lightly caramelized. Glaze with more sauce. Garnish with scallions and serve immediately. Succulent... I could finish the entire platter in 1 sitting... Recipe Video:

Jump To Recipe Jump To Video Lunar New Year is all about celebrating with food that brings prosperity, luck, and warmth to the table, and this Chinese Pumpkin Cake (or kue) is my personal take on a festive classic. Inspired by the traditional radish cake (Luo Bo Gao, 萝卜糕) and taro cake (Wu Tao Gao, 芋头糕), this version swaps in pumpkin for a natural sweetness and vibrant color. Fresh from the oven — this savoury pumpkin kue is topped with a colourful scatter of chilies and scallions. The combination of umami-packed dried shrimp, scallops, and mushrooms, along with the subtle spice from my homemade pumpkin spice blend, makes this dish both comforting and deeply flavorful. Steamed cakes like this have been a staple in Chinese cuisine for centuries, often enjoyed during celebrations as they symbolize good fortune and prosperity. The soft, slightly chewy texture pairs beautifully with the crisped leeks and shallots, while the scallions and chili garnish add freshness and heat. A closer look at the golden crust and soft centre — every bite delivers warmth and spice. Traditionally, after steaming, these cakes are sliced and pan-fried until golden, giving them a crispy exterior with a creamy, savory interior—I highly recommend trying that for an extra layer of texture. If you love turnip or taro cake, this pumpkin version is a must-try. It’s naturally gluten-free, packed with bold umami flavors, and incredibly satisfying. Plus, it’s even better the next day, making it a great make-ahead dish for Lunar New Year gatherings. Cut into bite-sized pieces — perfect for sharing. Whether you serve it steamed or pan-fried, this pumpkin cake is a festive, flavorful way to welcome the new year with something both traditional and unique. Give it a go and bring a little golden luck to your celebration! Tradition meets branding — this kue holds its own in both flavour and presentation. Ingredients: (Make one 8 inch cake) Dried Mushrooms, 20g Dried Shrimps, 20g Dried Scallops, 20g Rapeseed / Sunflower / Canola / Peanut Oil, 1/2 Cup Leeks Finely Sliced, 2 Shallots Finely Sliced, 5 Garlic Finely Minced, 3 Cloves Pumpkin Puree Homemade , 450g Rice Flour, 180g Cornstarch, 45g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Pumpkin Spice Blend Homemade , 1 TSP Scallions Finely Chopped, For Garnish Red Chili Deseeded Finely Sliced, For Garnish Equipment: Sauce Pot / Pan 8" Square Cake Pan Steamer Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " How To Make Pumpkin Puree " page for the recipe. Prep the Dried Ingredients. Place dried mushrooms, dried shrimp, and dried scallops into a large bowl. Add 200g of water and steam over medium-high heat for 8–10 minutes. Once the mushrooms are soft and the scallops shred easily, remove from heat and let cool slightly. Discard mushroom stems, coarsely dice the mushrooms and shrimp, and shred the scallops. Set everything aside. Reserve the steaming liquid. Weigh the liquid and top up with water to make 195g total. Set aside. Fry the Aromatics. In a saucepan over medium heat, add oil. Once hot, add leeks and shallots. Shallow fry until they start to caramelize. Remove and drain. Set leeks and shallots aside. Reheat the same oil and add diced mushrooms, shrimp, and scallops. Fry until lightly caramelized. Add garlic and fry until aromatic. Remove and drain. Set the mushroom mixture aside. Save some of the infused oil for greasing. Assemble the Pumpkin Cake. Lightly grease a cake pan with the reserved oil and line the bottom with parchment paper. In a large mixing bowl, combine pumpkin purée and rice flour. Mix well. Add cornstarch and the reserved liquid. Season with salt, pepper, and mushroom powder. Add in pumpkin spice, leeks, shallots, mushrooms, shrimp, and scallops. Mix everything thoroughly. Pour into the prepared cake pan and smooth the top with an offset spatula. Cover with cling film. Steam the Cake. Steam over medium-high heat for 50 minutes to 1 hour, or until a skewer inserted comes out clean. Keep an eye on the steamer and refill water as needed. Remove from heat and discard the cling film. Let cool completely, ideally overnight. Serve. Unmold the cake and place it on a serving plate. Garnish with scallions and chili. Slice and serve as is—or pan-fry slices in a little oil until golden and crispy for extra texture. Enjoy warm or at room temperature. Cutesy... Nourishing... Recipe Video:

Jump To Recipe Jump To Video Nihari, with its roots deep in Mughal cuisine, was once a royal breakfast dish—slow-cooked overnight and eaten after morning prayers. Traditionally made with beef shank or mutton, it gradually evolved into various regional interpretations across South Asia. Not every stew tells a story. This one does. The version you're seeing here—made with chicken—is believed to be popular in parts of East Bengal, especially during the holy month of Ramadan, when rich, comforting dishes are shared at iftar to nourish the body and soul. This chicken nihari still carries all the warmth and depth of its slow-cooked predecessor, thanks to the toasted spice blend, creamy milk-flour mixture, and that final drizzle of spiced ghee on top. Patience tastes like this. It's tender, gently spiced, and absolutely soothing with a warm paratha or chapati to mop up the gravy. And the best part? It's quicker than the beef version but doesn’t lose any of the soul. I made this because not everyone has time for a 6-hour stew during a busy festive season. But with a few shortcuts—like boneless thighs and a fragrant homemade masala—you still get that nostalgic, celebratory flavor in every spoonful. A quiet bowl. A loud flavor. If you've never tried nihari before, or if you’re just looking for something comforting but special, I really hope you give this a go. It’s not just a dish—it’s a moment of peace and celebration on a plate. Breakfast of legends. Or dinner. Or both. Ingredients: (Serve 4) Chicken: Chicken Thigh Boneless Skinless, 4 Pieces Sea Salt, Pinch White Pepper, Pinch Dried Mushroom Powder, Pinch Ghee, 2 TBSP Spice Blend: Star Anise, 1 Fennel Seeds, 1 TBSP Coriander Seeds, 1/2 TBSP Cumin Seeds, 1/2 TBSP Ginger Powder, 1 TSP Turmeric, 1 TBSP Chili Powder, 1 TBSP Adjust To Preference Spice Paste: Red Onion Wedged, 1 Ginger, 2" Garlic Crushed, 3 Cloves Green Chilies Deseeded, 2 Stew: Ghee, 2 TBSP Garam Masala Homemade , 1 TBSP Chicken Stock Homemade , 750g Bay Leaves, 2 Whole Milk, 1/2 Cup Unbleached All Purpose Flour, 1.5 TBSP Coriander Coarsely Chopped, A Handful Ginger Julienned, For Serving Ghee, 1/4 Cup Chili Powder, 1 TSP Paratha Homemade / Naan Homemade / Chapati Homemade , For Serving Equipment: Heavy Pot Cast Iron Skillet / Pan Spice Grinder Blender / Hand Blender Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " Paratha ", " Naan ", or " Chapati " page for the recipe. Season and Sear the Chicken In a bowl, season the chicken with salt, pepper, and mushroom powder. Mix well. Heat ghee in a heavy pot over medium heat. Sear the chicken on both sides until browned. Remove and set aside. Make the Spice Blend Toast 4 whole spices in a skillet over medium heat until fragrant. Grind into a powder. Add ginger powder, turmeric, and chili powder. Mix and set aside. Make the Spice Paste Add the spice paste ingredients to a blender (or use a hand blender). Add a splash of water to help blend. Blend until smooth. Build the Stew Base In the same pot, melt a bit more ghee over medium heat. Add the spice paste, spice blend, and garam masala. Sauté until fragrant. Pour in the chicken stock and drop in the bay leaves. Stir and bring to a simmer. Add the Chicken Cut the browned chicken into large pieces and add it to the pot, including any resting juices. Stir to combine. Cover and simmer on low heat until slightly reduced, stirring now and then to prevent burning. Thicken the Stew In a bowl, whisk milk and flour until smooth. Pour into the pot and stir well. Simmer until the stew thickens to your preferred consistency. Finish and Serve Ladle into bowls and garnish with coriander and julienned ginger. In a small pan, melt ghee and stir in chili powder. Drizzle this spiced ghee over the stew. Serve hot with paratha , naan , or chapati . Mama Mia... Nourishing... Recipe Video:

Jump To Recipe Jump To Video These Chinese Pumpkin Cakes are a delightful treat, crispy on the outside, soft and chewy inside, and filled with either smooth red bean paste or sweet peanut filling. They’re a variation of traditional glutinous rice cakes often enjoyed in Chinese cuisine, particularly during festive seasons. Golden and crisp—these pumpkin cakes are pan-fried to perfection. Red bean fillings with panko coating... While similar in texture to mochi, these cakes have a rich golden hue from pumpkin puree, adding natural sweetness and a subtle earthy flavor. The real challenge in making them is getting the dough just right—soft enough to be pliable but firm enough to hold the filling without breaking apart. Once you nail that balance, they come together beautifully. Double sesame crunch with every bite—black and white sesame seeds add flavor and flair. Peanut fillings with sesame seeds coating... Pumpkin-based rice cakes like these have been enjoyed for generations, especially in southern China and Taiwan, where pumpkin is commonly used in desserts. These cakes are often made to celebrate the harvest season and symbolize prosperity and abundance. The contrast between the crispy sesame or panko coating and the chewy, sticky interior makes each bite incredibly satisfying. Plus, the fillings are versatile—you can use homemade red bean paste (Koshian) for a traditional touch or crushed honeyed peanuts for a nutty, caramel-like flavor. Fresh from the pan, these beauties are ready to serve or share. If you’ve never tried making these before, don’t be intimidated! The process is hands-on and fun, and once you taste that perfect combination of crispy exterior and soft, molten filling, you’ll see why they’re worth it. Enjoy them fresh and warm for the best texture, and don’t be surprised if they disappear fast! Whether for a special occasion or just a cozy snack, these pumpkin cakes are a must-try for anyone who loves a balance of sweet and savory flavors. Simple but bold—crispy edges and soft centers that speak for themselves. Ingredients: (Make about 12 cakes) Dough: Pumpkin Puree Homemade , 350g Glutinous Rice Flour, About 350g Sea Salt, Pinch Fillings: Red Bean Paste Homemade , 240g or Crushed Roasted Peanuts, 200g Pure Honey, About 40g Frying: Panko, For Dredging or A Combination of Equal Parts White & Black Sesame Seeds, For Dredging Rapeseed / Sunflower / Canola / Peanut Oil, 1/2 Cup Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Pumpkin Puree " page for the recipe. Please visit my " How To Make Koshian " page for the recipe. Prepare the dough. In a large mixing bowl, add pumpkin puree and 1 TBSP of glutinous rice flour. Mix until well combined. *Continue adding and mixing, 1 TBSP of glutinous rice flour at a time, until it comes together into a dough. The trick is to form into a dough without breaking apart. The dough is not sticky and holds it's shape.* Cover and set aside to rest for 30 mins. Prepare the fillings. Divide the koshian into 20g balls each. If you are using peanut fillings, combine peanuts and honey to a thick sticky consistency. You can start with 40g of honey and work from there. Form into 20g balls each as well. Chill the fillings in the fridge for at least 30 mins to set. Divide the dough into 40g each and roll into dough balls. Flatten the pumpkin dough into a disc with the palms of your hands to about 1/4 inch thick. Place the fillings of your choice in the center and slowly coax the dough to cover the fillings entirely. Roll the dough to seal the fillings completely. Press gently with your palms to flatten, about 1/2 inch thick. Repeat the process for the remaining pumpkin dough and fillings. Frying. Dredge with panko or sesame seeds on both sides. Set aside until ready to use and repeat the process for the remaining dough and fillings. In a skillet over medium heat, add oil. Once the oil is heated up, add in the pumpkin cakes. Shallow fry until crispy brown on both sides. Remove from heat and transfer onto a wire rack or on a plate lined with kitchen paper. Serve immediately. Which you prefer? I love them both... Recipe Video:

Jump To Recipe Jump To Video A soft, floral tea kissed with sweet lychee—light, cool, and comforting. There’s something beautiful about cold-brewed green tea. It’s gentler, smoother, and lets the floral notes really shine. Add jasmine flowers and a touch of dried mint, and it becomes something quietly refreshing—perfect for Singapore’s weather. Lychee Cheong... But the real star here is the lychee syrup. Inspired by the Korean cheong (청) method, it preserves the natural perfume and sweetness of fresh lychees without cooking them, resulting in a light, syrupy finish that’s great in teas, sodas, or even desserts. Cheong itself has been used in Korean kitchens for generations as a natural way to preserve fruits through fermentation or slow sugaring. Unlike cooked syrups, cheong keeps the original flavor of the fruit intact. And in this tea, that syrupy lychee lifts the floral green tea blend with a soft sweetness that doesn’t overpower—it just adds. It’s not bubble tea sweet. It’s calmer, rounder, more delicate. The kind of drink you sip and go “ahhh.” If you’re new to cold brew tea or cheong, don’t worry—it’s as easy as steep, stir, and chill. You don’t need special equipment, and the syrup practically makes itself. This is one of those drinks that feels a bit fancy but is totally doable at home. Try it once, and you’ll start eyeing other fruits for your next batch of cheong. Ingredients: (Serve 2) Jasmine Flowers, 1 TBSP Green Tea Leaves, 1 TBSP Dried Mint, Pinch Water, 500g Cheong Lychee Syrup, 2 TBSP Recipe Follows Equipment: Teapot / Pitcher Directions: Brew the tea. In a teapot or pitcher, add jasmine flowers, green tea leaves and dried mint. Pour in 500ml of water. Stir gently and chill in the fridge overnight. Make the cheong lychee syrup (ahead of time). Peel and pit fresh lychees. Weigh them, then layer them in a sterilized jar with half their weight in sugar (by layering fruit + sugar). Seal and store in a cool, dark place for about 1 week. Once bubbly and the sugar has dissolved, strain. Discard the lychee pulp (see note below), and store the syrup in the fridge. Assemble the drink. Add the lychee syrup to each serving glass. Pour in cold brewed tea. Stir gently and serve immediately. Can the lychee pulp be consumed? It’s best not to consume the fermented lychee pulp after making cheong. By the end of the week, most of its flavor will have been extracted, and it may begin to ferment or develop alcohol depending on conditions. While not harmful if cleanly prepared, it's usually too mushy and bland to enjoy—and safer to discard. Cheers! Recipe Video:

Jump To Recipe Jump To Video There’s something effortlessly romantic about poached pears—they’re soft, fragrant, and soak up every bit of flavor from the spiced wine they simmer in. This Wine Poached Pears recipe keeps things simple but luxurious, making it perfect for a Valentine’s Day treat. This fortified red wine infused with premium chocolate sets the stage for a rich, indulgent dessert. My brother gave me this wonderful wine... The pears slowly absorb the richness of the wine, cinnamon, and citrus, transforming into a dessert that’s both light and indulgent. And instead of fussing over crème anglaise, I went with a shortcut—melted vanilla bean ice cream. Same ingredients, same creamy contrast, but with zero extra effort. He told me to drizzle the wine over some vanilla ice cream, but I have better ideas... Poached pears have been around for centuries, with variations found in French and Italian desserts. Traditionally, they’re simmered in wine or syrup, sometimes with honey, spices, or even caramel. These pears are gently poached in chocolate wine until tender and deeply infused with flavor. Pears are poached... The beauty of this dish is its balance—the pears stay tender but hold their shape, and the reduced wine sauce thickens into a syrupy glaze that brings everything together. A little grated dark chocolate on top adds just the right touch of indulgence. Served on a pool of vanilla cream and finished with a shower of shaved chocolate. If you’re looking for an easy, no-stress dessert that feels fancy but requires minimal effort, this is it. The pears can be poached ahead of time, making them perfect for a Valentine’s dinner (or just treating yourself). When served over melted ice cream, they’re warm, cool, sweet, and spiced all at once—the kind of dessert that feels special but doesn’t keep you stuck in the kitchen. No excuses now—go make this for someone you love! Ingredients: (Serve 3) Rubis Chocolate Velvet Ruby Wine, 750g Or Any Sweet Dessert Wine Granulated Sugar, 150g Cinnamon Stick, 1 Cloves, 8 Star Anise, 2 Fresh Orange Zest, 1 Orange Fresh Orange Juice, 1 Orange Pears Preferably Bosc, 3 Melted Vanilla Bean Ice Cream, For Serving High Quality Dark Chocolate, For Grating Equipment: Sauce Pot Directions: Transfer wine, sugar, cinnamon, cloves, star anise, orange zest and juice to a sauce pot. Turn the heat up to medium low. Stir and cook until the sugar has completely dissolved. Remove from heat and set it aside. Peel the pears. Slice the bottom to create a flat surface. With a melon baller, remove the core and seeds starting from the bottom. Transfer to the wine mixture. *Work with 1 pear at a time as pears oxidize fast.* Return to heat and bring it up to a slow simmer. Simmer for 30 to 45 mins or until the pears are soft and tender. Create a cartouche with a piece of parchment to cover the pears, making sure the pears are fully submerged. Cover and chill in the fridge overnight. The next day, remove the poached pears and place them on a tray. Drain the wine mixture and bring it up to a simmer. Reduce until thickened and coat the back of a spoon. Serve the poached pears with a bed of melted ice cream. Drizzle that reduced wine sauce over the top. Lastly, grate some dark chocolate for garnishing. Serve immediately. Absolutely no excuse for you not to make this for your special one this Valentine's Day... Recipe Video:

Jump To Recipe Jump To Video Bourbon Chicken is one of those dishes that hits all the right notes—sweet, salty, smoky, and just a little boozy. It’s said to have originated in New Orleans, named after Bourbon Street, where Chinese takeout flavors meet Southern comfort food. Allowing the chicken to rest is essential... Traditionally, it’s made with a soy-based marinade, which caramelizes beautifully but also burns quickly when seared. That’s why in this version, instead of cooking the chicken entirely in the skillet, I sliced it up and let it finish cooking in the glaze—this not only prevents burning but also allows the chicken to soak up even more of that sticky, bourbon-infused sauce. Only halfway cooked... This method makes all the difference. The sauce, made with a mix of bourbon, soy sauce, hoisin, and homemade five-spice, slowly thickens into a rich, glossy coating. Instead of fighting against the sugars burning in the pan, the chicken cooks gently in the sauce, absorbing all the umami-packed flavors while staying incredibly juicy. Cooking the chicken thru' in the glaze... Once it’s served over rice, every bite is coated in that irresistible, caramelized glaze. And the best part? No risk of overcooking or drying out the chicken. Perfect over some rice... If you love teriyaki-style chicken but want something with more depth and complexity, this bourbon chicken is a must-try. It’s fast, satisfying, and perfect for a weeknight dinner—no need for takeout when you can make this in under 30 minutes! Serve it with steamed rice and scallions for a simple meal, or pair it with stir-fried veggies for a complete feast. However you enjoy it, just know one thing—this dish is dangerously good! Ingredients: (Serve 4) Marinade: Chicken Thigh Skinless Boneless, 2 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Granulated Sugar, 60g Soy Sauce, 60g Hoisin Sauce, 1 TBSP Chinese 5 Spice Homemade , 1/2 TBSP Bourbon Whiskey, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Glaze: Chicken Stock Homemade , 1 Cup Soy Sauce, 60g Bourbon Whiskey, 2 TBSP Granulated Sugar, 30g Light Muscovado Sugar, 30g Chinese 5 Spice Homemade , 1/2 TBSP Hoisin Sauce, 1 TBSP Slurry, 1 TBSP Cornstarch + 1 TBSP Water Serve: Rice, For Serving Scallions Coarsely Sliced, For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Chinese 5 Spice " page for the recipe. Prepare the Marinade. In a large bowl, combine all marinade ingredients except for the oil. Add the chicken and mix until well coated. Cover and refrigerate for at least 2 hours. Sear the Chicken. Heat oil in a skillet over medium heat. Once hot, sear the chicken for 1 minute on one side. Flip and cook for another minute on the other side. Be careful not to burn it. Set aside on a plate to rest. Save any leftover marinade. Make the Glaze. In a small sauce pot, combine all glaze ingredients except for the slurry. Add in the leftover marinade and any juices from the resting chicken. Bring the mixture to medium heat. Stir until the sugar has fully dissolved. While that’s simmering, slice the chicken into thick strips. Add the sliced chicken into the simmering glaze. Cook until the chicken is fully heated through and coated. Remove the chicken slices and plate them over hot cooked rice. Finish the Glaze. Stir in the cornstarch slurry and cook until the glaze thickens. Drizzle the glaze generously over the chicken and rice. Garnish with chopped scallions. Serve immediately. Chickenlicious... Recipe Video:

Jump To Recipe Jump To Video Beef and Broccoli is one of those dishes that feels like a staple in Chinese takeout, but its origins go back to Cantonese cuisine, where stir-fried beef and vegetables are common. In Chinese, this dish is often referred to as 西兰花牛肉 (Xīlánhuā Niúròu) or simply 芥兰牛肉 (Jièlán Niúròu) when made with Chinese broccoli (gai lan). A bold marinade with garlic, ginger, and scallions sets the savory base for this classic beef stir-fry. The sauce... Traditionally, it’s a simple but well-balanced meal—tender beef, crisp-tender broccoli, and a deeply flavorful sauce made with soy sauce, oyster sauce, and aromatics. While Western versions often skip the velveting process, this method of marinating the beef ensures it stays ultra-tender and silky, just like in authentic Chinese restaurants. Beautiful isn't it? What makes this dish special is the double-cooking technique—deep-frying followed by blanching. This step removes excess oil while keeping the beef juicy and flavorful. The sauce is key here: it’s umami-packed, slightly sweet, and savory with a hint of nuttiness from sesame oil and a touch of tang from black vinegar. Tender beef, crunchy veggies, and that luscious savory sauce—every bite hits just right. These flavors meld together, coating every bite of beef and broccoli in a glossy, flavorful glaze. Cooking everything quickly at high heat ensures that the vegetables stay vibrant and slightly crisp while the beef remains melt-in-your-mouth tender. If you’ve ever wanted to recreate that perfect restaurant-style Beef and Broccoli, this is the recipe to try. It’s rich, deeply flavorful, and packed with textures, yet surprisingly simple once you get the technique down. Serve it over steamed rice for a satisfying meal, and don’t toss those broccoli stems—I’ll show you how to turn them into something delicious. Once you’ve tasted this homemade version, you might never go back to takeout! Plated and ready. This homemade favorite is hearty, healthy, and full of flavor. Ingredients: (Serve 8) Sauce: Soy Sauce, 45g Granulated Sugar, 40g ShaoXing / Hua Tiao Wine, 2 TBSP Mushroom Soy Sauce / Dark Soy Sauce, 1 TBSP Hoisin Sauce, 1 TBSP Oyster Sauce, 2 TBSP Sesame Oil, 1 TBSP Chicken Stock Homemade , 1 Cup Garlic Crushed, 3 Cloves Ginger Crushed, 2" Scallion Coarsely Sliced, 1 Stalk Beef: Beef Chuck / Flank, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, 1 TSP Baking Soda, 1/8 TSP ShaoXing / Hua Tiao Wine, 2 TBSP Egg Whites, 2 Cornstarch, 60g Sesame Oil, 2 TBSP Veg and Cooking: Broccoli Florets, 1 Big Bunch Carrots Obliqued, 2 Total weight of broccoli florets + carrots is about 500g. Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying Slurry, 1 TBSP Cornstarch + 1 TBSP Water Black Vinegar, 2 TBSP Equipment: Heavy Pot Wok / Dutch Oven / Cast Iron Skillet / Pan Directions: Prepare the Sauce. Mix all sauce ingredients in a bowl until the sugar fully dissolves. Cover and refrigerate overnight to let the flavors develop. Visit my “How To Make Chicken Stock” page for the stock base. Prepare the Beef. Trim any excess fat from the beef chuck or flank. Slice the beef against the grain into thin ⅛" slices. Tip: Freeze the beef for 30 minutes for easier slicing. In a large bowl, add the beef, salt, pepper, mushroom powder, garlic, baking soda, ShaoXing wine, and egg whites. Massage well to coat each slice. This technique is called velveting. Cover and chill for at least 1 hour. After marinating, add cornstarch and mix until fully absorbed with no visible streaks. Stir in sesame oil and mix well. Before cooking, prepare all your ingredients and have a pot of simmering water ready. This dish moves fast. Fry the Beef and Vegetables. Heat 3 to 4 inches of oil in a wok or Dutch oven over medium-low heat. Tip: When a chopstick is inserted, bubbles should rise gently. The oil should be around 120°C (250°F). Carefully drop in the beef slices one at a time. Deep fry for 2 minutes, then increase heat to medium-high and fry for 1 more minute. Stir gently to prevent sticking. Add in broccoli and carrots. Don’t discard the broccoli stems—you can save them for another recipe. Fry for 30 seconds more. Remove everything and immediately blanch in a pot of simmering water for 30 seconds. Drain and set aside. This step helps remove excess oil and keeps the dish light. Stir-Fry and Finish. Strain the sauce into a clean wok or skillet over medium heat. Discard the solids. Bring to a simmer. Add the beef and vegetables. Stir until evenly coated. Stir in the cornstarch slurry and cook until the sauce thickens. Turn off the heat and finish with a drizzle of vinegar. Give it a final toss and serve immediately over steamed rice. Yummilicious... This is perfect over some rice... Recipe Video: