Jump To Recipe Jump To Video Chao San Xi (炒三丝), or "Stir-Fried Three Shreds," is a classic dish that highlights balance—textures, flavors, and the beauty of simple ingredients. Traditionally found in Huaiyang cuisine, it’s all about thinly sliced ingredients that cook quickly in a fragrant sauce. Savory, saucy, and smoky — every strand of Chao San Xi is coated in umami-packed goodness. My version takes a vegetarian approach, using leftover broccoli stems, bamboo shoots, and dried mushrooms, proving that even humble scraps can be turned into something delicious. The mushrooms bring umami depth, the bamboo adds a crisp bite, and the broccoli stems, often overlooked, provide a fresh, slightly sweet crunch. The beauty of Chao San Xi is its versatility—while this version is plant-based, the three shreds can be anything you like. Common variations include shredded pork, chicken, or seafood, paired with vegetables like carrots, bell peppers, or bean sprouts. If meat is used, it’s typically "velveted" (marinated in soy sauce, Shaoxing wine, egg white, and cornstarch) for a tender and silky texture, you can check out my previous Beef and Broccoli recipe. The sauce itself is light yet flavorful, with a balance of soy, sesame oil, and black vinegar, coating everything in a glossy, fragrant finish. If you’re looking for a quick, no-fuss stir-fry that’s satisfying and packed with umami, this recipe is worth a try. It’s a great way to use up leftover veggie scraps, making it both budget-friendly and delicious. Serve it over rice, enjoy it as a side dish, or even toss in some tofu for extra protein. However you customize it, this is proof that simple ingredients, when cooked right, can turn into something truly special. Ingredients: (Serve 2) Dried Mushrooms, 5 Broccoli Stems, 3 Light Soy Sauce, 2 TBSP ShaoXing / Hua Tiao Wine, 1 TBSP Oyster Sauce, 1 TBSP Or Mushroom Soy Sauce for Vegetarian Option Granulated Sugar, 1/2 TBSP Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Ginger Finely Minced, 2" Sea Salt, Pinch White Pepper, Pinch Chili Flakes, Pinch Unsalted Butter, 1 TBSP Dark Soy Sauce, 1 TSP Bamboo Preserved, A Handful Slurry, 1 TBSP Cornstarch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Black Vinegar, 2 TBSP Equipment: Wok / Cast Iron Skillet / Pan Sauce Pot Directions: Prepare the Ingredients. Soak dried mushrooms in a bowl of hot water and set aside to hydrate. While waiting, cut the stems off the broccoli. Peel the stems and julienne them. Tip: Save the broccoli scraps (peels and bits). Once the mushrooms are soft, remove and set aside the stems. Tip: Save the soaking liquid. Thinly slice the mushroom caps. Make the Simple Veg Stock. In a small sauce pot, add all the reserved vegetable scraps and mushroom soaking liquid. Add extra water if needed to fully submerge. Bring to a simmer and cook for 3 to 5 minutes. Turn off the heat, cover, and let steep for 5 minutes. Strain and discard the solids. Measure out 200g of this stock. You can save any extra for another dish. Make the Sauce Base. To the 200g stock, add soy sauce, ShaoXing wine, oyster sauce, and sugar. Stir until sugar fully dissolves. Set aside. Start the Stir Fry. In a wok or skillet over medium heat, heat some sesame oil. Add garlic and ginger. Season with salt, pepper, and chili flakes. Sauté until aromatic. Add the sliced mushrooms and stir-fry until well combined. Add butter and dark soy sauce. Stir until the mushrooms are lightly caramelized. Add the julienned broccoli stems and bamboo shoots. Stir to mix everything well. Finish the Sauce. Pour in a splash of the sauce base to deglaze the pan. Scrape up any bits. Add the remaining sauce base and cook until it reduces slightly. Taste and adjust with more salt or sugar if needed. Stir in the cornstarch slurry and cook until the sauce thickens. Serve. Turn off the heat and drizzle in toasted sesame oil and black vinegar. Serve immediately over hot steamed rice. Absolutely yummilicious... Recipe Video:

Jump To Recipe Jump To Video Hot pot has been a staple of Chinese reunion dinners for centuries, symbolizing warmth, togetherness, and shared abundance. Among the many regional variations, Sichuan Yuan Yang Hot Pot (鸳鸯火锅) stands out for its two-broth split pot—one side filled with an intensely spicy, numbing mala broth, the other with a rich and comforting herbal chicken soup. Mala Spices... This dual-broth setup allows everyone at the table to choose their own adventure, whether they prefer fiery heat or a milder, soothing alternative. The mala broth, packed with Sichuan peppercorns, dried chilies, and fermented ingredients, delivers a signature tongue-tingling kick, while the chicken soup balances the meal with deep, nourishing flavors. Mala Base... What makes this hot pot special is the homemade mala sauce, crafted with aromatic spices, fermented black beans, and slow-cooked beef tallow to create a deeply complex and fragrant base. Instead of relying on store-bought sauces, this version allows you to control the intensity of spice and umami, making it even more flavorful and authentic. The chicken soup base... The chicken soup, slow-simmered with baked chicken bones, dried mushrooms, and traditional Chinese herbs, brings an earthy sweetness that perfectly complements the boldness of the mala side. Together, they create a perfect contrast—spicy and numbing on one side, smooth and soothing on the other. Chinese herbs... Whether you’re celebrating Chinese New Year or just craving a rich, warming meal to share with friends and family, this Yuan Yang Hot Pot is an experience in itself. With fresh seafood, handmade dumplings, noodles, mushrooms and tofu soaking up the flavorful broths, every bite is comforting and deeply satisfying. My hot pot spread... Plus, the dipping sauce made with garlic, sesame oil, and black vinegar adds an extra layer of fragrance and depth. If you've never made hot pot from scratch before, this is the year to try—it’s worth every step, and the result is a meal that brings everyone together around the table, just as it should be. Ingredients: (Serve 8) Mala Sauce: Beef Tallow (Recipe Follows), 500g Or store-bought Dried Chilies, 100g Adjust To Prefernce I used a combination of Sichuan Dried and Lantern Peppers Sichuan Red Peppercorns, 1.5 TBSP Sichuan Green Peppercorns, 1.5 TBSP Star Anise, 1 Cinnamon Sticks, 2 Bay Leaves, 2 Black Cardamom, 1 White Cardamoms, 10 Fennel Seeds, 5g ShaoXing / Hua Tiao Wine, 4 TBSP Red Onion Wedged, 1 Scallions Coarsely Sliced, 5 Stalks Coriander Coarsely Sliced, A Handful Garlic Crushed, 5 Cloves Ginger Crushed, 2" DouBanJiang | Chili Bean Paste, 50g Fermented Black Beans Coarsely Chopped, 1 TBSP Rock Sugar, 1 TBSP Chicken Soup Base: Chicken Carcasses, 4 Milk Powder, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Yellow Onions Wedged, 1 Carrots Obliqued, 2 Garlic Crushed, 5 Cloves Ginger Crushed, 2" Dried Mushrooms, 5 Jujubes Deseeded, 10 Dried Longan, 10 Wolfberries, 10g Solomon's Seal | Yu Zhu, 15g Dang Gui | Angelica Sinensis, 8g Astragalus pPopinquus | Bei Qi, 8g Codonopsis Pilosula | Dang Shen, 15g ShaoXing / Hua Tiao Wine, 100g Mala Hot Pot: Whole Milk, 250g Soy Sauce, 1 TBSP Chinese Sesame Paste, 1 TBSP Sea Salt, Pinch Granulated Sugar, Pinch Black Vinegar, 1 TBSP Scallions Coarsely Chopped, A Handful Coriander Coarsely Chopped, A Handful Equipment: Wok / Cast Iron Skillet / Pan Spice Grinder Sauce Pot Large Pot Food Processor / Hand Blender Yuan Yang Hot Pot Directions: Prepare the Mala Sauce Use store-bought beef tallow or make your own: Add ~1kg beef fat (or a mix of beef and chicken fat/skins) to a skillet with 1/2 cup water. Bake at 110°C (230°F) for 3–4 hours until fully rendered and crispy. Strain and store the fat. Discard the solids. Prep the chilies and spices: Slice dried chilies into sections, deseed, and soak in boiling water for 20–30 mins. Keep them submerged. Toast Sichuan peppercorns, star anise, cinnamon, bay leaves, cardamoms, and fennel in a dry skillet until aromatic. Blitz into a spice powder and mix with ShaoXing wine to form a paste. Blitz the soaked chilies into a smooth chili paste. Cook the sauce: Heat beef tallow in a wok or skillet. Add onion, scallions, coriander, garlic, and ginger. Stir-fry until nearly caramelized. Strain and discard the solids. Return 2 TBSP of tallow to the wok. Add chili bean paste and fermented black beans. Stir-fry until caramelized. Add remaining tallow and chili paste. Stir until deep red. Add the spice paste. Stir to combine. Finish with rock sugar. Stir until dissolved. Adjust seasoning with salt and sugar. Let cool and store: Chill overnight. Keeps for 2 weeks in the fridge or 6 months in the freezer. Prepare the Chicken Soup Base Preheat oven to 200°C (400°F). Place chicken carcasses in a baking dish. Sprinkle with milk powder, salt, pepper, and mushroom powder. Roast for 40–50 mins, flipping halfway. Transfer bones to a large pot. Deglaze the baking dish with hot water and pour into the pot. Add 2L water and remaining soup ingredients. Simmer for 10 mins. Season with salt and pepper. Cover and steep for 20 mins. Strain. Reuse the solids: Return the soup to the pot with carrots, longans, jujubes, mushrooms, and shredded chicken. Simmer and finish with a splash of black vinegar and sesame oil. Prepare the Hot Pot For the mala side: Add 50g of chilled mala sauce to one side of the hot pot. Add milk and 1–2 cups water. Stir until melted. Add soy sauce and sesame paste. Adjust seasoning with salt, sugar, or more mala sauce. Add a splash of black vinegar. For the herbal side: Add the chicken soup base to the other side. Garnish both broths with scallions and coriander. Serve with Hot Pot Ingredients Noodles : Handmade, udon, or dried Tofu : Tofu or tofu skins Balls : Fish, shrimp, or beef balls Dumplings Proteins : Fresh shrimp, beef shabu-shabu, or Spam Mushrooms : Especially enoki Eggs : Quail eggs Leafy Greens : Bok choy or napa cabbage Rice : Optional on the side Optional Dipping Sauce Toasted sesame oil Minced garlic Chopped coriander Chopped scallions Black vinegarMix to taste. Or serve with Bullhead's Sha Cha BBQ Sauce  + minced garlic for a shortcut. Tofu puff... Shabu-shabu beef... Chicken herbal soup is nourishing... Recipe Video:

Jump To Recipe Jump To Video Mala noodles (麻辣拌面) are a simple yet incredibly flavorful dish that highlights the signature mala (麻辣) sensation—a combination of spicy heat from chilies and the tingling, numbing effect of Sichuan peppercorns. A fresh take on mala noodles — layered with sesame, scallions, and a touch of crunch from bamboo shoots. This dish is deeply rooted in Sichuan street food culture, where locals enjoy bold, fiery flavors in everything from hot pots to dry-fried dishes and noodle bowls. Unlike the soup-based Dandan noodles (担担面), this version is a dry-mixed noodle dish, where the rich, spicy sauce clings to every strand, delivering a punch of umami, smokiness, and heat in every bite. What makes this dish shine is the homemade mala sauce, which adds an authentic depth of flavor that store-bought versions just can’t match. Combined with toasted sesame paste, black vinegar, garlic, and crushed peanuts, the sauce is both aromatic and balanced, coating the noodles in a silky, spicy, and nutty dressing. Soft, chewy noodles soaking in spicy umami, topped with nutty, herby finishings. The addition of preserved bamboo shoots or blanched greens provides a refreshing contrast, while the crushed Sichuan peppercorns elevate the numbing sensation to new heights. It’s a customizable dish too—you can adjust the heat level, toppings, and even the type of noodles based on what you have on hand. If you’ve got leftover mala sauce from hot pot, this is one of the best ways to use it up. The entire dish comes together in minutes, making it perfect for a quick, satisfying meal that doesn’t skimp on flavor.  Twisted ribbons of fire — every strand glazed in mala oil and bursting with heat. Whether you're a fan of bold, spicy noodles or just looking to try something new, this is a must-try dish that will have you hooked from the first bite. Just be warned—once you taste the irresistible combination of mala heat and savory umami, you might find yourself craving this bowl of noodles over and over again. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Chicken Stock Homemade , 1/4 Cup Light Soy Sauce, 1 TBSP Mala Sauce Homemade , 1 TBSP Adjust To Preference Or Chili Oil Homemade Sesame Paste, 1/2 TBSP Sesame Oil, 1/2 TBSP Sea Salt, Pinch Granulated Sugar, Pinch Handmade Noodles Homemade , 100g Or Any Dried Chinese Noodles Black Vinegar, 1 TBSP Preserved Bamboo Shoots, For Garnishing Or Any Blanched Green Leafy Veg Crushed Roasted Peanuts, A Handful Garlic Paste, 3 Cloves Roasted Crushed Sichuan Peppercorns, 1 TSP Adjust To Preference White Sesame Seeds, A Pinch Scallions Coarsely Chopped, For Garnishing Equipment: Sauce Pot Mortar & Pestle Directions: Please visit my " Volcano Handmade Noodles " for the recipe. Please visit my " Mala Hot Pot " for the mala sauce recipe. Please visit my " How To Make Chili Oil " for the recipe. Please visit my " How To Make Chicken Stock " for the recipe. Transfer chicken stock, soy, mala sauce (or chili oil), sesame paste and oil to a sauce pot. Season with salt and sugar. Turn the heat up to medium and stir to combine well or until the sugar has dissolved. Pour into a serving bowl. At the same time, cook noodles until al dente in a pot of simmering water. Drain and lay the noodles over the sauce. Drizzle black vinegar over the noodles. Garnish with bamboo shoots (or green leafy veg), peanuts, garlic, peppercorns, sesame seeds and scallions. To make the garlic paste, simply pound the garlic with a pinch of salt with a pestle and mortar until paste forms. To make the roasted crushed peppercorns, toast the peppercorns in a skillet until aromatic and crush them with a pestle and mortar. Follow the same procedures for the roasted crushed peanuts as well. Toss the noodles with the sauce and garnishes until the noodles have completely absorb the sauce. Serve immediately. Noodleslicious... Recipe Video:

Jump To Recipe Jump To Video Dry Pot Chicken (干锅鸡) is a Sichuan dish that delivers all the flavors of hot pot but without the broth. It originated from the Chongqing and Sichuan regions, where spicy, numbing, and smoky flavors define the cuisine. Wok-tossed chicken with leeks, chilies, and aromatics — where the dry pot magic begins. Just done stir frying... Unlike traditional hot pot, where ingredients simmer in broth, dry pot cooking focuses on stir-frying with an intensely aromatic sauce, making each bite packed with heat, umami, and crisp textures. The combination of Doubanjiang (chili bean paste), fermented black beans, and mala sauce creates an irresistible depth of flavor, while the final drizzle of black vinegar and sesame oil adds a sharp, fragrant contrast. Bold, spicy, and crispy — dry pot chicken with all the heat and crunch you crave. The marinated and fried chicken stays crispy on the outside yet tender inside, absorbing the bold, spicy sauce as it stir-fries with leeks, red onions, and chilies. What makes this dish stand out is its versatility—you can use beef, lamb, or even tofu instead of chicken, and adjust the spice levels based on preference. Beef: Thinly sliced beef (like chuck, flank or sirloin) works well. Just velvet it the same way as my beef & broccoli recipe , so it stays tender. The beef soaks up the mala flavors beautifully, making it extra savory. Lamb: If you love bold flavors, lamb is a great choice! The natural gaminess pairs incredibly well with the spicy, numbing Sichuan peppercorns. Tofu: Both firm tofu and fried tofu puffs work. Fried tofu puffs soak up all that delicious sauce, while firm tofu gives a nice bite. You can even use tempeh or mushrooms for a plant-based version. Crispy on the outside, juicy inside Traditionally, dry pot dishes are served in a sizzling pot, keeping the food warm while everyone digs in with chopsticks. The beauty of this dish lies in its layered textures—crispy chicken, crunchy vegetables, and the perfect balance of heat, numbing Sichuan pepper, and savory umami. If you love Sichuan flavors and want something that packs a punch without the hassle of making a full hot pot, this dry pot chicken is a must-try. It’s quick, satisfying, and incredibly addictive, making it perfect for a weeknight dinner or a spicy feast with friends. Serve it with steamed rice to soak up the rich, fragrant sauce, and you’ll have a dish that brings restaurant-quality Sichuan flavors straight to your kitchen. My take on dry pot chicken — full-bodied, fiery, and unmistakably Fat Dough. Ingredients: (Serve 4) Chicken Chicken Breast Boneless Skinless Coarsely Diced, 1 Baking Soda, 1 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Egg White, 1 ShaoXing / HuaTiao Wine, 1 TBSP Cornstarch, 1 TBSP Sesame Oil, 1 TSP Stir Fry: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying DouBanJiang, 1 TBSP Garlic Finely Minced, 5 Cloves Fermented Black Beans Coarsely Chopped, 1 TBSP Mala Sauce Homemade , 1 TBSP Adjust To Preference Or Chili Oil Homemade Leeks Sliced 2", 1 Red Onion Wedged, 1 Green Chilies Deseeded, 2 Adjust To Preference Red Chilies Deseeded, 2 Adjust To Preference Light Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Black Vinegar, 1 TBSP Sesame Seeds, A Pinch Roasted Crushed Sichuan Peppercorns, 1 TSP Adjust To Preference Scallions Coarsely Sliced, A Handful Equipment: Dutch Oven / Wok Wok / Cast Iron Skillet / Pan Directions: Please visit my " Mala Hot Pot " for the mala sauce recipe. Please visit my " How To Make Chili Oil " for the recipe. Prepare the Chicken. Place chicken breast in a mixing bowl. Sprinkle baking soda over the chicken and mix well. Let sit for 15 to 20 minutes. Rinse thoroughly under running water to remove the baking soda. Drain and transfer to a clean bowl. Add salt, pepper, mushroom powder, egg white, ShaoXing wine, and cornstarch. Mix until well coated. Cover and refrigerate for at least 1 hour. After chilling, toss the chicken again. Most of the marinade should be absorbed. Stir in sesame oil. Set aside until ready to cook. Stir Fry the Chicken. Heat 2 to 3 inches of oil in a wok or Dutch oven over medium heat. Tip: Insert a wooden chopstick—if bubbles form, the oil is ready. Drop chicken pieces into the oil one by one. Stir gently to prevent sticking. Deep fry in batches until lightly golden brown. Drain and place on a wire rack or paper towel-lined plate. Build the Sauce. In a clean wok or skillet, heat 2 tablespoons of the used frying oil over medium heat. Add doubanjiang and garlic. Sauté until the doubanjiang starts to caramelize. Add fermented black beans and mala sauce. Stir well. Add chopped leeks and red onion. Sauté until everything is aromatic. Return the fried chicken to the wok and toss to coat. Add red and green chilies. Drizzle in light soy sauce and stir until evenly combined. Taste and adjust with more salt or soy sauce if needed. Turn off the heat and finish with toasted sesame oil and black vinegar. Garnish with sesame seeds. Toss briefly. Serve. Transfer to a serving plate. Sprinkle roasted crushed peppercorns and sliced scallions over the top. To make crushed peppercorns: toast them in a dry skillet until fragrant, then crush with a pestle and mortar. Serve immediately over hot steamed rice. Chickenlicious... Recipe Video:

Jump To Recipe Jump To Video Sometimes, the best ideas come from the most unexpected places. After sharing my original Mala Noodles recipe, someone in the YouTube comments suggested, "Why not stir-fry the sauce with the noodles instead?" It was such a simple tweak, but one that completely changed the dish. Traditionally, mala noodles are served as a dry-mixed dish, where the noodles are tossed in a bold, numbing chili sauce. But stir-frying everything together deepens the flavor, helps the sauce cling better, and adds a slight smokiness that makes the dish even more addictive. This method reminds me of Chongqing xiao mian (重庆小面), a popular street food in China, where the key is getting the right balance of spicy, numbing, and savory notes. Spicy, nutty, and fragrant — mala noodles finished with greens, sesame, and a shower of scallions. The result? A perfect balance of heat, fragrance, and umami. The Sichuan peppercorns bring their signature numbing tingle, while the mala sauce coats the noodles in that deep, fiery heat. The toasted sesame paste gives it richness, and the final drizzle of black vinegar and sesame oil ties everything together. To add texture and balance, I throw in crushed peanuts, sesame seeds, and some blanched bok choy, which brings a refreshing contrast to all that spice. A bowl full of heat and texture, balanced with blanched bok choy on the side. This dish is quick, easy, and packed with flavor, making it a go-to meal when you're craving something bold and satisfying. Whether you’re a longtime mala fan or just starting to explore Sichuan flavors, this stir-fried version is worth a try. So, to the YouTube commenter who suggested this—you were absolutely right! I am using this gorgeous handmade dinnerware from KRA Sanctuary . Bringing the fire and flair — my take on stir-fried mala noodles, served the Fat Dough way. Ingredients: (Serve 1) Chicken Stock Homemade , 1/4 Cup Light Soy Sauce, 1 TBSP Sesame Paste, 1/2 TBSP Sesame Oil, 2 TBSP Garlic Finely Minced, 3 Cloves Sichuan Peppercorns, 1 TSP Adjust To Preference Preserved Bamboo Shoots, 1 TBSP Mala Sauce Homemade , 1 TBSP Adjust To Preference Or Chili Oil Homemade Sea Salt, Pinch Bok Choy, 1 Bunch Or Any Leafy Veg Handmade Noodles Homemade , 100g Or Any Dried Chinese Noodles Granulated Sugar, Pinch Black Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP Crushed Roasted Peanuts, A Handful White Sesame Seeds, A Pinch Black Sesame Seeds, A Pinch Scallions Coarsely Chopped, For Garnishing Equipment: Sauce Pot Wok / Skillet / Pan Mortar & Pestle Directions: Please visit my " Volcano Handmade Noodles " for the recipe. Please visit my " Mala Hot Pot " for the mala sauce recipe. Please visit my " How To Make Chili Oil " for the recipe. Please visit my " How To Make Chicken Stock " for the recipe. Prepare the Sauce. In a bowl, mix together chicken stock, soy sauce, and sesame paste. Stir until smooth and set aside. Build the Base. Heat sesame oil in a wok or skillet over medium heat. Add garlic, Sichuan peppercorns, and bamboo shoots. Sauté until fragrant. Stir in the mala sauce and cook until well combined. Pour in the stock mixture and bring to a simmer. Cook for a few minutes until slightly reduced. Blanch the Vegetables. In a separate pot, bring water with a pinch of salt to a gentle boil. Add bok choy (or any leafy greens) and blanch for about 30 seconds, until vibrant green. Remove and set aside. Cook the Noodles. In the same pot of water, cook the noodles until just under al dente (about 30 seconds less than the package says). Drain and transfer the noodles into the wok with the sauce. Toss and sauté until the noodles are fully coated and heated through. Taste and adjust with salt or a pinch of sugar if needed. Finish and Serve. Turn off the heat. Drizzle black vinegar and toasted sesame oil over the noodles. Transfer to a serving bowl. Top with the blanched vegetables. Sprinkle with crushed peanuts and sesame seeds. Garnish with scallions. Serve immediately. The only exercise I'm excited about: Noodles Pull... Noodleslicious... Recipe Video:

Jump To Recipe Jump To Video Sichuan Boiled Beef (水煮牛肉, Shuizhu Niurou) is a classic dish in Sichuan cuisine, renowned for its bold flavors, intense heat, and signature numbing sensation from Sichuan peppercorns. The dish dates back to the early 20th century and was originally created by Sichuan chefs as an affordable and flavorful meal. Toasting dried chilies and Sichuan peppercorns to build that bold, numbing spice base. Contrary to the name, the beef isn’t simply boiled—it’s carefully marinated, velvety smooth, and cooked briefly in a spicy broth, resulting in a tender texture that contrasts beautifully with the crunchy vegetables beneath. The final flourish of hot oil poured over aromatics and ground chilies unlocks a smoky aroma that makes the dish truly irresistible. A fiery mix of chopped chilies and peppercorns — the heart of the mala flavor. One of the defining features of this dish is its “mala” (麻辣) flavor—mala translates to numbing and spicy, a unique characteristic of Sichuan food achieved by combining dried chilies and Sichuan peppercorns. The beef is “velveted” in a marinade that keeps it buttery soft even after cooking, while the broth is infused with Doubanjiang (fermented chili bean paste), garlic, ginger, and chili powder. Beneath the beef lies a bed of nappa cabbage and bean sprouts, soaking up the rich, spicy soup. Quick stir-fry of bok choy and bean sprouts for a fresh, crunchy contrast. It’s a dish that hits every flavor note—savory, spicy, numbing, and umami-rich—making it a true standout in any meal. If you’re looking for a dish that delivers big, bold flavors, Shuizhu Niurou is a must-try. Despite its fiery appearance, the spice is complex rather than overwhelming, with layers of umami and aromatics that balance the heat. Thin slices of beef bathing in a savory, velvety broth The process might seem elaborate, but it’s surprisingly straightforward, especially once you get the hang of velveting the beef and building the broth. Serve it with a bowl of steamed rice, and you have a meal that will transport you straight to the heart of Sichuan. Final flourish — chili oil, crushed peppers, and fresh herbs crown the comforting broth. If you’ve never made Sichuan food at home before, this dish will make you fall in love with it—I know I did. Ingredients: (Serve 4) Beef: Beef Chuck / Flank, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Baking Soda, 1/8 TSP ShaoXing / Hua Tiao Wine, 2 TBSP Egg Whites, 2 Cornstarch, 60g Sesame Oil, 1 TSP Soup: Sichuan Dried Chilies, A Handful Adjust To Preference Or Kashmiri Dried Chilies Rapeseed / Sunflower / Canola / Peanut Oil, 5 TBSP + 1/4 Cup Sichuan Peppercorns, 2 TSP Adjust To Preference Boy Choy Coarsely Sliced, 3 Bunches Or Nappa Cabbage, CaiXin, Any Leafy Veg Beansprouts, A Handful Sea Salt, Pinch DouBanJiang | Chili Bean Paste, 2 TBSP Fermented Black Beans Coarsely Chopped, 1 TBSP Garlic Finely Minced, 3 Cloves + More For Garnishing Ginger Finely Minced, 2" Chili Powder, 1 TSP Beef / Chicken Broth, 3 Cups Light Soy Sauce, 1 TBSP Slurry, 1 TBSP of Cornstarch + 1 TBSP of Water Granulated Sugar, Pinch Scallions Coarsely Chopped, For Garnishing Coriander Coarsely Chopped, For Garnishing Equipment: Wok / Pot Directions: Prepare the Beef. Trim off 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 to make slicing easier. Place the sliced beef in a large mixing bowl. Add salt, pepper, mushroom powder, garlic, ginger, baking soda, ShaoXing wine, and egg whites. Massage the marinade into the beef until well combined. This process is called velveting. Cover and refrigerate for at least 1 hour. Prepare the Soup Base. Cut dried chilies into segments and shake out the seeds. Discard the seeds. Heat 1 tablespoon of oil in a wok or pot over medium heat. Add the deseeded chilies and Sichuan peppercorns. Sauté until aromatic. Transfer to a cutting board and coarsely chop. Set aside. Cook the Vegetables. In the same wok or pot, heat 2 tablespoons of oil over medium heat. Add bok choy and bean sprouts. Season with a pinch of salt. Sauté until vegetables are about 90% cooked. Transfer to a large serving bowl. Finish the Beef. Take the marinated beef out of the fridge and give it a quick stir. Most of the liquid should be absorbed. Add cornstarch and mix well until there are no streaks. Add sesame oil and stir to coat. Set aside. Build the Soup. In the same wok or pot, heat 2 tablespoons of oil over medium heat. Add doubanjiang and sauté until aromatic. Add fermented black beans, garlic, and ginger. Stir until fragrant. Add chili powder and sauté briefly. Deglaze with 1 cup of broth. Stir well. Pour in the remaining broth and bring to a simmer. Cook the Beef in the Soup. Reduce heat to low. Drop in the beef slices one at a time to prevent sticking. Stir gently and bring the soup back to a simmer. Cook for a few minutes until slightly reduced. Stir in light soy sauce. Taste and adjust with salt and sugar if needed. Mix cornstarch with a bit of water to make a slurry. Add to the soup and stir until thickened. Assemble the Dish. Pour the beef and soup over the cooked vegetables in the serving bowl. Top with the chopped chili-peppercorn mixture and some minced garlic. Heat ¼ cup of oil until hot, then carefully pour it over the garlic and chili topping. Garnish with scallions and coriander. Toss gently to combine and serve immediately over steamed rice. Yummilicious... Succulent... Spicy, numbing, dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video Some dishes just taste like home—and this soy chicken is one of them. My mum used to make this dish, and I never really questioned where it came from. It was just a part of our table, our family, our memories. But over time, I learned that soy-braised chicken exists in many variations across different cultures. Gently poached in soy, this chicken is all about tender meat and rich, aromatic flavor. The Cantonese version (豉油鸡) is usually made with a whole chicken, giving it a smooth, glossy skin. The Taiwanese version (滷鸡, Lu Ji) leans more toward the red braising method, often incorporating five-spice and stewing until deeply flavorful. My mum’s version? Somewhere in between—not quite one or the other, but completely ours. Silky skin, juicy bite — every slice tells a story of patience and depth. What makes this dish special is the deep umami and sweetness of the soy sauce, balanced with aromatics like cinnamon, star anise, and licorice root. The soft, custardy eggs soak up all that flavor overnight, while the tofu puffs turn into sponges for the braising liquid. Paired with a bold dipping sauce, this soy poached chicken is comfort with an umami kick. Instead of using a whole chicken, I prefer flats-only wings because they get perfectly tender and flavorful. Steeping everything in the sauce after cooking ensures the flavors meld beautifully, making each bite just as rich as the last. The kind of dish that brings silence at the table — soy poached, steeped in tradition. If you’ve never made soy-braised chicken before, this is the perfect recipe to start with. It’s simple, uses humble ingredients, and gets better the longer it sits. You can even reuse the braising liquid to make another batch, or try braising tofu, beef shank or simply make more soy eggs in it. It’s a dish that doesn’t just feed you—it stays with you. And for me, it’s a way to keep a piece of my mum’s cooking alive. I hope you give it a try and make it your own. Simple ingredients. Slow cooking. Stunning results. Ingredients: (Serve 4) Water, 500g Soy Sauce, 500g Sake, 30g Dark Soy Sauce, 30g Soy Sauce Paste, 30g Or Oyster Sauce Rock Sugar / Granulated Sugar, 300g Cinnamon Sticks, 2 Bay Leaves, 3 Star Anise, 1 TBSP Chinese Licorice, A Small Handful Ginger Crushed, 2" Garlic Crushed, 3 Cloves Scallions Coarsely Chopped, 2 Stalks + More For Garnishing Fridge Chilled Eggs, 4 Chicken Wings, 500g I'm using Flats Tofu Puffs, 12 Toasted Sesame Oil, For Drizzling Coriander Coarsely Chopped, A Handful Equipment: Heavy Pot Sauce Pot Directions: Make the Soy Base. In a heavy pot, add water, soy sauce, sake, dark soy sauce, soy paste, sugar, cinnamon stick, bay leaves, star anise, licorice, ginger, garlic, and scallions. Bring to a simmer over medium heat. Stir and cook until the sugar has fully dissolved. Remove from heat and let it cool completely. Boil the Eggs. In a separate sauce pot, bring 1 inch of water to a gentle simmer. Carefully place the eggs into the pot using tongs. Cover and let cook for exactly 6 minutes. Transfer the eggs immediately under running cold water to stop the cooking. Add ice if needed. Once cooled, peel the eggs gently. Marinate the Eggs. Once the soy mixture is fully cooled, pour it into a container. Add the peeled eggs. Cover them with a cartouche (a round piece of parchment paper placed directly on the surface). Seal and refrigerate overnight. The next day, remove the eggs and set aside. Braise the Wings and Tofu Puffs. Return the leftover soy mixture to a heavy pot. Poke holes in the chicken wings with a fork to help absorb flavor. Add the wings and tofu puffs to the pot. Stir to coat and submerge. Turn the heat to medium and bring to a gentle simmer. Lower the heat and cook for 15 to 20 minutes, or until the chicken is fully cooked. Stir occasionally. Taste and adjust. If too salty, add water 1 cup at a time. If too bland, add more soy sauce to taste. Turn off the heat, cover, and let steep for 10 minutes. Serve. Plate the chicken wings and tofu puffs over steamed rice. Drizzle some soy broth and a bit of toasted sesame oil over the rice. Garnish with sliced scallions and chopped coriander. Serve with the marinated soy eggs on the side. Optional Tip. You can strain the remaining soy mixture and discard the solids. Save the liquid to braise tofu, beef, or make more soy eggs later. Succulent... Perfect soy eggs every single time... Nourishing... Recipe Video:

Jump To Recipe Jump To Video Osmanthus tea (桂花茶) is a delicate and aromatic herbal infusion, enjoyed in Chinese culture for centuries. Known for its light floral fragrance and natural sweetness, this tea is often associated with detoxification, digestion, and relaxation. Dried red dates and osmanthus blossoms steeping in a teapot—floral, fruity, and naturally sweet. Osmanthus flowers are commonly used in traditional Chinese medicine (TCM) and are believed to help clear heat from the body, improve digestion, and promote healthy skin. The addition of jujubes (Chinese red dates) not only enhances the tea’s natural sweetness but also adds a subtle earthy depth, making this a perfect post-festive detox—especially after indulgent mala hot pots and Lunar New Year feasts. What makes this tea special is its multiple brews—the first steep is meant to "wash" the flowers, allowing the next infusion to be more refined and flavorful. The combination of dried osmanthus and jujubes results in a brew that is floral, slightly fruity, and naturally calming. A gently brewed pot of osmanthus red date tea—warming, nourishing, and caffeine-free. Unlike stronger teas like black or green tea, this infusion is caffeine-free, making it a great choice for winding down in the evening. The golden hue and soothing aroma make it not just a drink, but a sensory experience—one sip, and you’re instantly transported to a peaceful tea house in autumn, surrounded by the gentle scent of blooming osmanthus. If you’ve never tried osmanthus tea, this is a great place to start. It’s incredibly easy to prepare, requiring only a few simple ingredients, yet the results are wonderfully comforting and nourishing. A golden cup of osmanthus red date tea, full of delicate fragrance and subtle sweetness. Whether you enjoy it hot or chilled, this tea is a fantastic way to reset your body and mind after rich meals. Plus, its light floral fragrance pairs beautifully with pastries, dim sum, or even just quiet moments of reflection. If you need a break from heavy, spicy flavors, a cup of osmanthus tea is the perfect way to refresh and restore balance. Ingredients: (Serve 2) Dried Osmanthus Flowers, 1 TBSP Jujubes Deseeded, 5 Boiling Water, 500g Equipment: Teapot / Sauce Pot Directions: I am using my Hario ChaCha Kyusu Maru teapot. If you do not have 1, you can do this in a sauce pot. Bring 500g of water to a boil. Remove from heat. Add in the osmanthus flowers and jujubes. Cover and steep for 5 mins. Drain and reuse the osmanthus and jujubes in 500g of boiling water. Cover and steep for 8 to 10 mins. This is to "wash" the flowers. If you are using a teapot, add osmanthus flowers and jujubes into the infusion basket. Pour in 500g of boiling water. Cover and infuse for 5 mins. Pour out the 1st brew while reserving the osmanthus and jujubes in the infusion basket. Add another 500g of boiling water. Cover and steep for 8 to 10 mins. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Rendang has long been a dish that symbolizes patience and tradition, slow-cooked to perfection with layers of deep, aromatic flavors. Traditionally, making rendang involves constant stirring and careful heat control, ensuring that the coconut milk and spices transform into that signature thick, caramelized coating. Rich and tender slow-cooked Daging Rendang, served on a silky bed of mashed potatoes and topped with fresh scallions. But let’s be honest—life gets busy, and standing over a hot stove for hours isn't always an option. That’s why I decided to adapt my method, using a slow cooker to take care of most of the heavy lifting while still staying true to the flavors and textures that make rendang special. This version still honors the rich heritage of rendang, believed to have originated from the Minangkabau people of Indonesia, later becoming a beloved staple in Malaysia and Singapore. The slow cooker allows the beef to gently braise in coconut milk and rempah (spice paste), soaking up all the flavors over time. A hearty serving of Daging Rendang with velvety mashed potatoes—comfort food with bold, deep flavors. Once it’s tender, a final reduction on the stove helps achieve that deep brown, almost dry consistency that defines a proper rendang. And because I love a little twist, I serve mine with oven-baked mashed potatoes instead of the usual rice—it’s rich, creamy, and soaks up that glorious rendang sauce beautifully. If you’ve always wanted to try making homemade rendang but felt intimidated by the process, this is your chance. The slow cooker does the work while you go about your day, filling your kitchen with an irresistible aroma. Whether it’s for a cozy meal or a special occasion, this dish brings the soulful, comforting taste of rendang to your table with much less effort. So give it a go—you might just find yourself making rendang more often than you ever imagined! Ingredients: (Serve 8) Beef: Beef Chuck Diced, 500g Beef Short Ribs, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Coconut Oil, 2 TBSP Rempah & Stew : Dried Chilies, 20g Shallots, 8 Garlic, 5 Cloves Turmeric, 3" Ginger, 2" Galangal, 2" Lemongrass White Part, 3 Stalks Kaffir Lime Leaves, 4 Coconut Milk, 400g Coconut Cream, 400g Bay Leaves, 2 Spice Blend: Coriander Seeds, 1 TBSP Cumin Seeds, 1 TBSP Fennel Seeds, 1 TBSP Rendang: Kerisik Homemade , 1 TBSP Tamarind Juice, 1 TBSP Gula Melaka, 1 TBSP Oven Baked Mashed Potatoes Homemade , For Serving Scallions Coarsely Sliced, For Garnishing Equipment: Blender Heavy Pot Spice Grinder Cast Iron Skillet / Pan Slow Cooker / Pressure Cooker Directions: Please visit my " Daging Rendang " page for the kerisik recipe. Please visit my " Oven Baked Mashed Potatoes " page for the recipe. Prepare the beef. Season the beef with salt, pepper and mushroom powder. Mix to combine well. In a skillet over medium heat, add oil. Once the oil is heated up, add in the chuck. Sear until crispy brown on all sides. Transfer to a slow cooker. Followed by the short ribs as well. Prepare the rempah and stew. Soak dried chilies in some hot water until hydrated. Deseed the dried chilies; drain and reserve the soaking liquid. Transfer the chilies, some of the soaking liquid and the rest of the ingredients (except coconut milk, cream and bay leaves) to a blender. I am just using my hand blender to blitz everything until smooth. Set it aside until ready to use. In the same skillet over medium heat, deglaze with the remaining soaking liquid. Add in the rempah. Continue stirring and cooking until the rempah is slightly reduced and thickened. It should turn a darker shade of red. Add in coconut milk and coconut cream. Stir to combine well. Carefully transfer everything to the slow cooker. Add in the bay leaves and stir to combine well. Cover and cook on high for 8 hrs or until the beef is soft and tender. *If you do not have the time, you can do this in a pressure cooker for 1 to 1.5 hrs.* In the meantime, prepare the spice blend. In a skillet over medium heat, add coriander, cumin and fennel. Toast until aromatic. Transfer to a spice grinder and blitz until powder forms. Set it aside until ready to use. Prepare the rendang. After 8 hrs, transfer the beef stew to a heavy pot over medium heat. Add in the spice blend, karisik, gula melaka and tamarind juice. Stir to combine well. Bring it up to a simmer. Cover and cook until thickened. *Stir frequently to prevent burning.* The stew should turn a dark shade of brown. The liquid should almost evaporate, forming a thick paste. I like to remove the pot from heat, pull the chuck apart into smaller pieces and discard the bones. Return to heat. Taste and adjust for seasonings with gula melaka and salt. Serve with some oven baked mashed potatoes. Garnish with some scallions. Serve immediately. Mashed potatoes and rendang work so well together... Recipe Video:

Jump To Recipe Jump To Video Osmanthus tea has been enjoyed for centuries in China and East Asia, where its golden blossoms are prized for their honeyed aroma and delicate floral notes. Cold brewing brings out its gentle sweetness, pairing beautifully with the earthy freshness of green tea. Beyond its fragrant taste, osmanthus is believed to aid digestion, reduce bloating, and promote skin health. Green tea, rich in antioxidants, helps to boost metabolism and reduce inflammation. Together, they create a soothing and revitalizing drink that’s both delicious and nourishing. A refreshing glass of cold-brewed osmanthus green tea served over ice Sometimes, the best drinks require no fancy equipment or effort—just time. This overnight cold brew method is effortless yet rewarding, giving you a naturally refreshing tea without bitterness. Whether enjoyed on a hot day or after a rich meal, this delicate infusion is the perfect way to reset and relax. Chilled to perfection—cold-brewed osmanthus green tea with ice, ready to quench your thirst. Ingredients: (Serve 2) Osmanthus Flowers, 1 TBSP + More For Making Ice Cubes Green Tea Leaves, 1 TBSP Water, 500g Equipment: Teapot / Pitcher Ice Cube Tray Directions: I am using my Hario ChaCha Kyusu Maru teapot. If you do not have 1, you can do this in a sauce pot. Fill an ice cube tray with water and sprinkle some osmanthus flowers over the top (optional). Freeze until frozen. Add osmanthus flowers and green tea leaves into a teapot or pitcher. Fill it up with water and give it a mix. Chill in the fridge overnight. The next day, fill a serving glass with the ice cubes and the cold brew tea. Serve immediately. Cheers! Cheers! Recipe Video: