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Jump To Recipe Jump To Video This is another yummilicious recipe from an awesome cookbook by Sean Sherman: The Sioux Chef's Indigenous Kitchen . I can say that Sean introduced wild rice into my life. I think this is probably my favorite type of rice; it is earthy, nutty and almost has that distinct smokey aroma. Do yourself a favor and buy this cookbook... To make my life easier, I am using my rice cooker to cook wild rice. I also included instructions down below on how to cook it in a sauce pot. I do not have any wild mushrooms as called out in the cookbook, so I am using some dried mushrooms. I am also using a mixture of dried fruits instead of dried cranberries. Feel free to play around with the ingredients, this is a pilaf after all. This is indeed a very hearty meal and I can probably eat this every day. And guess what? This is 100% vegan friendly. Vegan food doesn't have to be raw and boring. It can be as vibrantly yummilicous as this. Ingredients: Adapted From Sean Sherman: The Sioux Chef's Indigenous Kitchen (Serve 2) Wild Rice, 65g Sea Salt, Pinch Black Pepper, Pinch Dried Mushrooms, 50g Rapeseed / Sunflower Canola / Peanut Oil, 2 TBSP + 1 TBSP Yellow Onion Finely Sliced, 1 Garlic Finely Minced, 3 Cloves Dried Sage, Pinch Dried Fruits, 80g Roasted Chestnuts Coarsely Wedged, 20g Coriander Coarsely Chopped, A Handful Maple Syrup, 1 TBSP Equipment: Cast Iron Skillet / Pan Rice Cooker Sauce Pot Directions: Cook the Wild Rice Rinse wild rice thoroughly until the water runs clear. Cook in a rice cooker according to the manufacturer’s instructions with enough water to cover. Alternatively , cook in a pot over medium-low heat with 1L of water for 15–20 mins. Fluff the rice with a fork once done. The texture should be al dente. Set aside. Prepare the Mushrooms & Stock In a pot over medium heat, bring 500ml water to a simmer. Season with salt and pepper. Blanch dried mushrooms for 2–3 mins or until tender. Remove and set aside to cool. Once cool enough to handle, coarsely slice the mushrooms. Add vegetable scraps to the mushroom water and simmer for 3–5 mins. Cover and infuse for 10 mins, then strain and discard solids. Sauté the Ingredients In a skillet over medium heat, add 2 TBSP oil. Add onions, season with salt and pepper, and sauté until lightly caramelized. Add sliced mushrooms and stir to combine. Drizzle in 1 TBSP oil, cover, and cook for 3–5 mins until lightly caramelized. Deglaze with some mushroom stock. Add garlic and sage, sauté until aromatic. Bring It All Together Add cooked wild rice to the skillet and drizzle in a bit more stock. Sauté until everything is well combined. Stir in dried fruits and chestnuts. Adjust seasoning with salt and pepper to taste. Add chopped coriander and drizzle in maple syrup. Toss to combine well. To Serve Transfer to serving plates. Garnish with more coriander. Serve immediately and enjoy. Every mouthful is Mama Mia... I can eat this every day... Recipe Video:

Jump To Recipe Jump To Video Remember the South African stranger I was talking about? This is the 2nd dish that she name-dropped. I went and did some research; there're actually lots of variations to this dish. Some cooked it with ground beef or ground lamb, some even added some raisins or dried fruits. I decided to make this vegetarian with lentils and mushrooms. This is of cos, not the traditional authentic Bobotie (pronounced as ba-boor-tea). My version might be slower and longer to make, but quite frankly, I am very satisfied with the results. Even my kids said that this is yummilicious (the 3 of us finished the entire skillet that evening). You can use any ground meat you desired and add some raisins, sultanas or dried fruits. The skillet is your canvas and you are the artist. Ingredients: (Serve 8) Mixed Lentils, 250g Baking Soda, Pinch Green Bell Pepper Deseeded Wedged, 1 Madras Paste: Unsalted Butter, 10g Unbleached All Purpose Flour, 10g Madras Masala Homemade , 2 TBSP Tamarind Paste, 1 TBSP Bobotie: Sandwich White Bread, 2 Slices Whole Milk, 300g + More Unsalted Butter, 2 TBSP + 2 TBSP Red Onions Thinly Sliced, 2 Sea Salt, Pinch Black Pepper, Pinch Swiss Brown Mushrooms Finely Diced, 150g Shiitake Mushrooms Finely Diced, 150g Garlic Finely Minced, 3 Cloves Chili Jam Homemade or any Fruity Chutney, 2 Heaped TBSP Bay Leaves, 5 or More Coriander Coarsely Chopped, A Handful Eggs, 2 Equipment: Heavy Sauce Pot Oven 10" Cast Iron Skillet / Pan Directions: Please visit my " How To Make Madras Masala " page for the recipe. Please visit my " Welsh Rarebit & Buck Rarebit " page for the chili jam recipe. Soak the Lentils Soak lentils in a large bowl with enough water to submerge them by 1". Cover and set aside overnight. Cook the Lentils The next day, drain and rinse the lentils thoroughly. Transfer to a pot and add fresh water to about 2" above the lentils. Sprinkle in some baking soda and stir to combine. Bring to a simmer and cook until the lentils can be easily mashed with your fingers, about 30–40 mins. Roast the Bell Pepper While the lentils cook, broil the bell pepper in the oven until charred. Remove from oven, cover, and let it steam to loosen the skin. Once cooled, peel off the charred skin and coarsely dice. Prepare the Madras Paste In another pot over medium heat, whisk butter and flour to form a roux. Continue whisking until it turns golden brown. Add in the madras masala and cook until aromatic. Stir in tamarind paste and a ladle of lentil cooking liquid to deglaze. Whisk into a smooth paste and set aside. Prepare the Bobotie Base Drain the cooked lentils and set aside. (You can freeze the stock for future use.) Soak bread slices in milk and set aside. In a skillet, melt butter over medium heat. Sauté onions with salt and pepper until lightly caramelized. Add mushrooms and cook until softened. Add more butter and continue sautéing until mushrooms are lightly caramelized. Add garlic, roasted bell pepper, and the cooked lentils. Remove soaked bread from milk and mash into the mixture. Stir in madras paste, chili jam, and bay leaves. Season with salt and pepper to taste. Fold in fresh coriander and mix until thick and cohesive. Assemble & Bake Smooth the top with an offset spatula. Preheat oven to 180°C (350°F). Combine leftover milk with enough fresh milk to total 300g. Whisk in eggs until smooth. Pour custard evenly over the lentil mixture. Season the top with a pinch of salt and pepper. Decorate with a few bay leaves. Bake for 35–40 mins or until the custard is set and lightly browned. Serve Let cool slightly. Slice and serve warm, optionally with a side of chutney or sambal. South African cuisine is so underrated... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Don't you love this cold season? I love waking up to a warm and cozy breakfast like these ramekin s'mores cookies. This is super simple and easy to put together. I find that by using chocolate pistoles rather than chips, produces better cookies. Chocolate chips somehow disappear into the cookie. You can also use some coarsely chopped chocolate. On a side note, do not rest this cookie dough too long on the counter. After the dough is done mixing, it is best to scoop them into ramekins and bake as soon as you can. Do not bake them for more than 15 mins. With milk? The exterior should be hard and crispy, while the interior is still soft and fudgy. I prefer mine served with a splash of milk and some charred marshmallows. Everything in 1 scoop. Problem solved right? I don't have to dip cookies into another glass of milk. Anyway, this is like Xmas morning. Speaking of what, Merry Xmas! Ingredients: (Make 6) Unsalted Butter 55g + More Demerara Sugar, 20g Light Muscovado Sugar, 20g Pure Vanilla Paste, 1 TSP Eggs, 2 Wholemeal Flour, 75g Unbleached All Purpose Flour, 75g Sea Salt, 1/2 TSP Baking Soda, 1/2 TSP Dark 70% Chocolate Pistoles Preferably Valrhona or Callebaut, 85g Milk Chocolate Pistoles Preferably Valrhona or Callebaut, 85g Oat Milk Homemade or Any Milk, For Serving (Optional) Mini Marshmallows, 20g + More For Serving Equipment: Ramekins Oven Hand / Stand Mixer Blowtorch Sauce Pot Directions: Prepare the Brown Butter Add butter to a pot over medium heat. Cook until the butter starts to “sing” (sizzling and bubbling). Once the sizzling subsides and bubbling stops, cook for 30 seconds more. Immediately strain through a sieve lined with coffee filter paper. Set aside to drip completely. Make the Cookie Dough Preheat oven to 180°C (350°F). Once the butter has stopped dripping, weigh it. Add enough butter to bring the total to 110g. In a large bowl, whip the butter mixture until light and fluffy, like mayonnaise. Add sugar and continue whipping until well combined. Add in vanilla and eggs. Whip until incorporated. In a separate bowl, combine flour, salt, and baking soda. Fold the dry ingredients into the wet mixture, 1/3 at a time, until fully incorporated. Gently fold in chocolate and marshmallows. Bake & Serve Divide the cookie dough evenly into ramekins (you should get about 6 servings). Place ramekins on a baking tray. Bake for 13–15 minutes or until tops are golden and edges are set. The center should stay fudgy and gooey. Serve warm with extra marshmallows and a splash of milk. Optional: Torch the marshmallows lightly for that toasted s’mores effect. Or without milk? Both tastes super yummilicious... Recipe Video:

Jump To Recipe Jump To Video I have loads of leftover baguettes from the holiday season. I used some of them to make croutons (which I will show you, lovely people, soon) and decided to use the remaining for this recipe. Besides, I still have some leftover beef salami. Anyway, this is what I usually do whenever I have cravings for pizzas and am too lazy to roll out any dough. The key is to use a good quality baguette. A good quality baguette, when sliced in half, will have different sizes of fermentation bubbles. Mediocre ones will look more like commercial sandwich bread. I'd said before that if I have an eatery, I would serve up all these open-face toasts. This is where I can tend to be a bit more playful as compared to pizzas. Regardless, I really hope you will give this recipe a try. Ingredients: (Make 4 baguette pizzas) Baguette Stale, 2 Tomato Sauce Homemade , 1 Recipe Low Moisture Mozzarella Parmigiano Reggiano Pepperoni (I'm using beef salami) Fresh Parsley Finely Chopped, A Handful Equipment: Oven Directions: Please visit my " How To Make Tomato Sauce " for the recipe. Preheat the oven to 190 degree celsius or 375 fahrenheit. Soak the baguette with water and wack into the oven. Bake for 8 to 10 mins or until the baguette is soft. Remove from the oven and set aside to cool down slightly. Turn the oven heat up to 220 degree celsius or 425 fahrenheit. Once they are cool enuff to handle, slice the baguette into halves and slice lengthwise in halves. Using a baking sheet, press the baguette down to slightly flatten. *This will ensure extra crispiness.* Transfer onto the baking sheet. Spoon the tomato sauce onto the baguette. Pinch some mozzarella and toss over the top. Followed by the pepperoni, distributed evenly. Lastly, grate some parmigiano over the top. Wack into the oven and bake until the cheese has melted. Remove from the oven and immediately garnish with some parsley. Serve immediately. Mama Mia... The perfect bite? Recipe Video:

Jump To Recipe Jump To Video I think I've posted about scrambled eggs a few times on this website. 3 (including this) to be exact. This is going back to basics, without complicating the fundamentals of making scrambled eggs, with a chefy touch (of cos). What chefy touch, you might say. I am using pancetta fat to stack flavors instead of the orthodox butter. And the only way to cook pancetta or bacon is by broiling it in the oven. Period. They will ooze out loads of wonderful flavorful fat, so why not make use of it? I still prefer Heston's method of cooking scrambled eggs; on a double boiler. I personally think that it gives you total control, as compared to a skillet. The only way to screw this up is to not keep an eye on it while cooking. I used some leftover croissants as a vessel for the scrambled eggs. You can use bread or simply eat the eggs on their own. Ingredients: (Serve 2) Pancetta / Bacon, 6 Eggs, 4 Whole Milk, 13g Heavy Whipping Cream, 10g Kewpie Mayo, 1 TBSP Mustard Powder, 1 TSP Sea Salt, Pinch Black Pepper, Pinch Parsley Finely Chopped, A Handful Chili Flakes, Pinch Bread / Croissant, 2 Equipment: Double Boiler Directions: Lay pancetta or bacon on a baking tray. Broil in the oven until crispy. Remove from the oven and set aside to cool down slightly. In a large bowl, add eggs, milk, cream, mayo, mustard and some of that pancetta or bacon fat. Transfer onto the double boiler . Stir with a spatula until everything is homogenous. Keep stirring until the sides start to cook. At this point, you can choose the type of consistency you desire. You can have creamy or slightly done or well done custard scrambled eggs. *Keep an eye on the mixture. It can turn from creamy to cooked eggs very fast.* Remove from heat and season with salt and pepper. Fold in parsley and chili flakes. Set aside until ready to use. At this point, the pancetta or bacon should be cool enuff to handle. Coarsely slice and set aside. Toast bread or croissant in a skillet with some more of that pancetta or bacon fat. Spoon the scrambled eggs onto the toast or croissant. Top it off with pancetta or bacon. Serve immediately. Eggs, just like how I wanted... How do you like your eggs? Recipe Video:

Jump To Recipe Jump To Video To be honest, I do not know that American Chinese cuisine is an entirely cuisine on its own. Not until a friend of mine introduced the cuisine to me and opened my eyes many years ago. This is the very 1st dish that I learned from him. I decided to make this 100% vegetarian without any meat whatsoever; his version uses pork and shrimp. The oil temperature is very crucial for this recipe. If the oil isn't hot enuff, you will end up with a huge mess as soon as you ladle in the egg mixture. The best way is to shallow deep fry with 2 inches of oil. And use a wooden chopstick to check the temperature of the oil, if bubbles start to form around the chopstick, the oil is ready. 1 more pointer to add. The omelette will burn super fast, so keep a close eye on it. If you get everything right, you will have a very light, fluffy omelette that goes really well with the gravy. Happy Lunar New Year! Ingredients: (Serve 4) Gravy: Sesame Oil, 1/4 Cup Garlic Thinly Sliced, 3 Cloves Ginger Finely Sliced, 1 Inch Bleached All Purpose Flour, For Gravy Chicken Stock Homemade , 355g Demarara Sugar, 1/2 TBSP Soy Sauce, 1.5 TBSP Toasted Sesame Oil, 1/2 TBSP ShaoXing / Hua Tiao / Sherry Wine, 1 TBSP Oyster Sauce, 1 TBSP White Pepper, Pinch Sea Salt, Pinch Kecap Manis Homemade , 1/2 TBSP Omelette: Frozen Vegetable Mix (Green Peas and Carrots, 100g Cabbage Thinly Sliced, 60g Eggs, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Equipment: Dutch Oven Sauce Pot Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Prepare the Gravy In a skillet over medium-low heat, add sesame oil. Once heated, add garlic and ginger. Sizzle until lightly browned, keeping a close eye to prevent burning. Strain the oil into a sauce pot and discard the solids. Weigh the flavored oil and add the same weight of flour. Turn heat up to medium and whisk to form a roux. Gradually whisk in the stock, 1/2 portion at a time, until fully incorporated. Remove from heat and stir in the remaining ingredients. Taste and adjust seasoning with salt or more pepper. Strain the gravy again into a bowl. Set aside until ready to serve. Prepare the Omelette Bring a pot of water to a simmer and blanch vegetables for 30 seconds. Drain and pat dry with kitchen paper. Transfer vegetables to a large bowl. Add eggs, salt, pepper, and mushroom powder. Mix well. Heat 2 inches of oil in a Dutch oven over medium heat. Test with a wooden chopstick: bubbles = oil is ready. Scoop egg mixture using a 3/4 full ladle. Gently lower into the hot oil. Let it puff and fry until golden on the bottom, about 20 seconds. Flip and fry for another 10 seconds. Remove and drain on paper towels or wire rack. Repeat with the remaining egg mixture. To Serve Ladle gravy over the freshly fried omelette. Serve immediately while hot and fluffy. Leftover gravy can be frozen and used for stir-fries or other dishes. Eggcellent... Light, crispy, fluffy... Recipe Video:

Jump To Recipe Jump To Video If you know me well enuff, you will know that I am not 100% Chinese. My parents are from Indonesia and my great-grandmother is an Indonesian native. I grew up with Nasi Lemak, Mee Soto, Gado Gado and Indonesian style curries. So, when I was first introduced to Chinese cuisine, I was kinda taken aback. I mean where are all the spices or why everything is so bland? As I grew older, I found myself exploring my palate further and further until I encountered American Chinese cuisine. Yes! American Chinese cuisine is an entire cuisine on its own. I was amazed at how yummilicious the dishes are. This is one of the many dishes that I am fond of. Please do not skip the steps in preparing the shrimps; the extra steps are to reduce the seafoody odor. We do so to improve the overall tasting experience. You get sweet, sour, umami and spicy, all in 1 bite. Lunar New Year is just around the corner. Here I wish you lovely people a very Happy Lunar New Year! Ingredients: (Serve 4) Shrimps: Shrimp, 400g Baking Soda, 1 TSP Egg White, 1 Tapioca Starch, 1 TBSP Potato Starch, 70g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Walnuts: Granulated Sugar, 25g Demarara Sugar, 25g Walnuts Halved, 50g Sea Salt, Pinch Sauce: Dulce de Leche Homemade / Condensed Milk, 2 TBSP Adjust To Preference Pure Honey, 2 TBSP Adjust To Preference Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Kewpie Mayo, 1/4 Cup Garnishes: Toasted Sesame Oil, For Drizzling Chili Oil Homemade , For Drizzling Coriander Finely Chopped, A Handful Equipment: Dutch Oven Sauce Pot Directions: Please visit my " How To Make Dulce de Leche " page for the recipe. Please visit my " How To Make Chili Oil " page for the recipe. Prepare the Shrimp Shell and devein the shrimp. Rinse thoroughly and transfer to a large bowl. Coat the shrimp with baking soda. Add just enough water to submerge, then add ice cubes. Set aside for at least 30 minutes. Drain and rinse under running water. Place shrimp in a bowl with egg white and tapioca starch. Mix until well coated, cover, and marinate in the fridge overnight. Coat and Fry the Shrimp Add potato starch, salt, pepper, and mushroom powder to the marinated shrimp. Mix until the shrimp are fully coated. Heat 3 inches of canola oil in a Dutch oven over medium heat. To test readiness, dip a wooden chopstick—if bubbles form, the oil is hot enough. Carefully drop the shrimp into the oil away from you. Optionally drizzle some batter for extra crispiness. Deep-fry until golden brown on both sides. Drain on a wire rack or paper-lined plate. Set aside until ready to use. Prepare the Glazed Walnuts In a saucepan over medium heat, add water and sugar. Stir until sugar is fully dissolved and syrupy. Add in the walnuts and stir to coat evenly. Continue cooking until syrup thickens and adheres to the walnuts. Transfer to a tray lined with kitchen paper. Set aside to cool. Prepare the Sauce In a bowl, mix all sauce ingredients together. Stir until well combined. Taste and adjust for sweetness and tanginess. Assemble and Serve Toss the fried shrimp in the sauce until fully coated. Transfer to a serving plate. Top with the glazed walnuts. Drizzle sesame oil and chili oil over the top. Sprinkle with coriander. Serve immediately. I am literally drooling just thinking about this dish again... Hope you'll give this a try... Recipe Video:

Jump To Recipe Jump To Video I always wondered why isn't Panda Express in Singapore. What puzzled me more is why doesn't Panda Express serve General Tso's chicken; they decided to do so only recently. That's not the most bizarre thing. What's even more unreal is the origin story of this dish. The dish has been associated with Zuo Zongtang (a Qing dynasty military leader from Hunan Province), even thought, this dish has no recorded connection to Zuo nor is the dish known in Zuo's home province, Hunan. The dish is found neither in Changsha (capital of Hunan Province), nor in Xiangyin County, where Zuo was born. Moreover, Zuo's descendants, who are still living in Xiangyin County, said that they had never heard of this dish. You can read all about this various claims of the history here . Let them debate all they want while we devour this fantastic dish. The chicken is battered and deep fried twice, then coated in a soy sauce base sauce. You can save the remaining sauce for another dish (which I am gonna post in a couple of days). Ingredients: (Serve 4) Base Sauce: Soy Sauce, 125g Green Onions (White Parts) Coarsely Sliced, A Handful Ginger Coarsely Minced, 1" Garlic Crashed with Peels, 2 Cloves Kecap Manis Homemade , 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 60g Granulated Sugar, 20g Hoisin Sauce, 1 TBSP Oyster Sauce, 40g Chicken Stock Homemade Preferably Unsalted, 300g Chicken: Chicken Thigh Boneless Coarsely Diced, 2 Preferably With Skin On Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg, 1 Baking Soda, 1 TSP General Tso's Sauce: Granulated Sugar, 300g Apple Cider Vinegar, 130g Sriracha / Hot Sauce, 1.5 TBSP Adjust To Preference General Tso's Chicken: Corn Starch, 45g Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Frying and Cooking Garlic Finely Minced, 3 Cloves Green Onions (Green Parts) Coarsely Sliced, A Handful Slurry, 1 TBSP Potato Starch + 2 TBSP Water Sea Salt, Pinch White Pepper, Pinch Toasted Sesame Oil, 1 TBSP Sesame Seeds, For Garnishing Equipment: Dutch Oven Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Prepare the Base Sauce Mix all base sauce ingredients in a large bowl. Set aside to marinate for 30 minutes to 1 hour. Marinate the Chicken Combine chicken with the marinade ingredients until well coated. Set the chicken skin aside. Cover and chill in the fridge for 1 to 2 hours. Make the General Tso’s Sauce Strain the base sauce into a clean bowl and discard the solids. Add the remaining sauce ingredients and mix until well combined. Measure out 355g of the sauce for this recipe. Store any leftover sauce in an airtight container and keep it chilled for future use. Coat and Fry the Chicken Add cornstarch and 2 tablespoons of oil to the marinated chicken. Mix until the chicken is evenly coated. Heat 3 to 4 inches of oil in a Dutch oven over medium heat. Use a wooden chopstick to check the oil: if bubbles form, it’s ready. Gently drop chicken into the oil and fry until lightly golden. Remove and drain on a wire rack or paper-lined plate. Fry in batches to avoid overcrowding. Let the chicken rest for 5 minutes. Fry the Chicken Skin Coat the reserved chicken skin with any leftover batter. Fry until golden and crispy. Set aside to cool slightly, then coarsely slice. Double-Fry the Chicken Increase the heat to medium-high. Fry the chicken a second time until deep golden brown. Remove and drain on a wire rack or paper-lined plate. Finish in the Sauce In a skillet over medium heat, add 2 tablespoons of oil. Sauté garlic and green onions until aromatic. Add the 355g of prepared General Tso’s sauce and bring to a simmer. Stir in the slurry (potato starch + water) to thicken the sauce. Toss in the fried chicken and coat well in the sauce. Simmer until the sauce thickens and clings to the chicken. Taste and adjust seasoning with salt and pepper. Remove from heat. Garnish and Serve Drizzle with toasted sesame oil. Garnish with crispy chicken skin, more green onions, and sesame seeds. Serve immediately. Chickenlicious... Please give this a try... Recipe Video:

Jump To Recipe Jump To Video I am not sure if I'm right or not, but some say this is actually a variation of General Tso's Chicken. That's partly correct. This is because the sauce for orange chicken is actually a combination of General Tso's sauce and orange juice (that is why I said to keep the remaining sauce). Some even argued that General Tso's Chicken and Orange Chicken are mutations of Sweet and Sour Chicken. With that being said, there are also Lemon Chicken and Pineapple Chicken dishes (which I will post in the near distant future). And did you know that this dish actually derives from a tangerine chicken dish in Hunan province, China? That is another entirely different dish altogether. Anyway, while the origins are a huge mess, let's just enjoy this dish. By the way, I used chicken wings; you can use chicken thigh or breast. Ingredients: (Serve 4) Chicken: Chicken Wings (I'm using flats), 500g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 2 TBSP Egg, 1 Sauce: General Tso's Sauce , 200g Fresh Orange Juice, 200g Orange Chicken: Corn Starch, 30g Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP + More For Frying and Cooking Fresh Orange Zest, 3 Oranges Garlic Finely Minced, 3 Cloves Green Onions (White Parts) Coarsely Sliced, A Handful Slurry, 1 TSP Potato Starch + 2 TSP Water Sea Salt, Pinch White Pepper, Pinch Toasted Sesame Oil, 1 TBSP Green Onions (Green Parts) Coarsely Sliced, A Handful Equipment: Dutch Oven Cast Iron Skillet / Pan Directions: Please visit my " General Tso's Chicken " page for the sauce recipe. Marinate the Chicken Combine chicken wings with your marinade ingredients until well coated. Cover and chill in the fridge for 1 to 2 hours. Make the Orange Sauce Mix General Tso’s sauce with orange juice until smooth. Set aside until ready to use. Freeze any leftover sauce for future stir fries. Coat and Fry After marinating, add cornstarch and 2 tablespoons of oil to the chicken. Mix until fully coated. Heat 3 to 4 inches of oil in a Dutch oven over medium heat. Test with a wooden chopstick: if bubbles form, the oil is ready. Carefully drop the wings into the oil and fry until lightly golden. Remove and drain on a wire rack or paper-lined plate. Drizzle some batter over the chicken while frying for extra crisp bits. Fry in batches to avoid overcrowding. Rest the chicken for 5 minutes. Fry a second time until golden brown. Remove and drain again. Finish in the Sauce In a skillet over medium heat, add 2 tablespoons of oil. Sauté orange zest briefly to release its aroma. Add garlic and green onions. Sauté until fragrant. Pour in the orange sauce and bring to a simmer. Stir in a slurry of potato starch and water to thicken. Add the fried chicken and toss to coat evenly. Simmer until the sauce thickens further. Taste and adjust with salt and pepper. Remove from heat and finish with a drizzle of toasted sesame oil. Garnish and Serve Garnish with fresh orange zest and chopped green onions. Serve immediately. Spot the difference? My favorite part of the wings... Finger licking yummilicious... Recipe Video:

Jump To Recipe Jump To Video Initially, I was very skeptical about mixing cream cheese with crab wrapped in a wonton wrapper and then deep fried. I could not wrap my head around that. I mean, seafood with cheese is bad enough and to deep fried all of that in a wonton wrapper? Sounds bizarre right? Eventually, I gave in to my curiosity; this is the 2nd American Chinese dish I learned from my friend. According to him, you can almost find this in every Chinese eatery in the USA, especially San Francisco. As soon as I took that 1st bite, I was hooked. The fillings just make perfect sense as they exploded in my mouth. Metaphorically, eating those Xiao Long Bao aka Soup Dumplings. It is creamy, cheesy, crabby and with an onion backdrop plus that crispy crunchy eggy wrapper = party in my mouth. To complement the crab rangoon, I serve them with some chili oil. The combination is life-changing. Anyway, I hope you will give this recipe a try. Ask your kids to join in the fun and help you shape these crab rangoon. It will be a blast! Ingredients: (Serve 8) Fillings: ​Yellow Onion, 1 Cream Cheese Softened at Room Temperature Preferably Philadelphia, 454g Unsalted Butter, 2 TBSP High Quality Crab Meat Fresh or Frozen, 100g Granulated Sugar, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch White Sesame Seeds, Pinch Black Sesame Seeds, Pinch Crab Rangoon: Square Egg Wonton Wrappers, 30 Pieces Less or More Egg Lightly Beaten, 1 Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Chili Oil Homemade , For Serving Equipment: Dutch Oven Directions: Please visit my " How To Make Chili Oil " page for the recipe. Prepare the Fillings Grate onion onto a lint-free kitchen towel. Squeeze out as much juice as possible. Optional: Use the juice and peels for onion tea by simmering with 500g water and 3 tea bags. Transfer the grated onion to a large bowl. Add the rest of the filling ingredients. Fold and mix until well combined. Cover and chill in the fridge for at least 30 mins. Assemble the Crab Rangoon Beat an egg with a splash of water to make an egg wash. Lightly brush the edges of a wonton wrapper with the egg wash. Scoop about 1 tsp of the filling into the center. Fold the wrapper in half to form a rectangle. Pinch the center and stretch both ends to shape like a crab rangoon. Press the edges tightly to seal. Tip: Do not overfill or the filling may leak during frying. Repeat with the remaining wrappers and filling. Fry the Crab Rangoon Heat about 3 inches of oil in a dutch oven over medium heat. Use a wooden chopstick to test the oil—if bubbles form around it, the oil is ready. Gently place the crab rangoons into the oil. Fry until golden brown and crispy on all sides. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Repeat until all the crab rangoons are fried. To Serve Serve immediately with chili oil for dipping. Let me know if you'd like the onion tea or chili oil recipe formatted the same way! You really have to give this a try... Heavenly... You can make some onion tea with the onion juice and peels... This is a very good immune system booster... Cheers! Recipe Video: