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

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

Jump To Recipe Jump To Video Char Kway Teow has always been one of my favorite Singapore hawker dishes. There is something magical about a plate of properly cooked kway teow. The smoky aroma from the wok, the sweet savoriness of dark soy sauce, the richness of pork lard, and the slight char that develops on the noodles. It looks simple on paper, but anyone who has tried making it at home knows it is a dish built entirely on technique and timing. The dish originated among Chinese communities in Penang, Singapore, and parts of Malaysia, particularly among the Teochew and Hokkien communities. Traditionally, it was considered working-class food. Cheap noodles stir fried over blazing charcoal fires with whatever ingredients were available. Back then, pork lard, cockles, fish cake, eggs, and bean sprouts were common additions. The intense heat from charcoal stoves created the signature wok hei that made the dish famous throughout Southeast Asia. I might be a little biased, but I feel many modern versions have lost some of that spirit. Not because the hawkers aren't hardworking, but because volume and speed often take priority. When you're cooking hundreds of plates a day, consistency becomes more important than craft. Making it at home reminds me why this dish became famous in the first place. You can take your time, control the heat, and pay attention to every step. The result is a plate of noodles that tastes exactly the way you want it to. Ingredients: (Serve 1) Clams, 500g Sauce: Dark Soy Sauce, 2 TBSP Light Soy Sauce, 1 TBSP Kecap Manis, 2 TBSP Fish Sauce, Splash Sambal Homemade, 1 TBSP Adjust To Preference Char Kway Teow: Pork Lard Homemade, 2 TBSP Garlic Finely Minced, 3 Cloves Kway Teow | Flat Rice Noodles, 150g Yellow / Egg Noodles, 50g Chinese Sausage, A Handful of Slices Fish Cake, A Handful of Slices Bean Sprouts, A Handful Chives / Scallions Sectioned, A Handful ShaoXing / Hua Tiew Wine, A Splash Egg Lightly Beaten, 1 Sea Salt, Pinch Black Pepper, Pinch Black Vinegar, A Splash (Optional) Scallions Coarsely Sliced, A Handful Equipment: Cast Iron Skillet / Carbon Steel Wok Sauce Pot Directions: Please visit my "How To Make Sambal" page for the recipe. Please visit my "How To Make Pork Lard and Beef Tallow at Home" page for the pork lard recipe. Prepare the Clams Wash the clams thoroughly. Soak them in lightly salted water for about 30 minutes to help remove any grit. Transfer the clams into a pot with a small splash of water. Cover and steam until the shells open. Drain the liquid and reserve it. This liquid is known as clam liqueur and adds extra flavor to the sauce. Once cool enough to handle, remove the clam meat from the shells and discard the shells. Set the clam meat aside. Prepare the Sauce Combine the dark soy sauce, light soy sauce, kecap manis, fish sauce, sambal, and 1 TBSP of the reserved clam liqueur. Mix well and set aside. Prepare the Wok Have all ingredients prepared and within reach before starting. Char kway teow cooks very quickly, so there is little time to prepare ingredients once the cooking begins. Heat a carbon steel wok until lightly smoking. Turn off the heat briefly and add the pork lard. Swirl to coat the wok evenly. Return the wok to medium-high heat. Stir Fry the Noodles Add the garlic and stir fry until fragrant. Add the rice noodles and egg noodles. Toss until the noodles loosen and separate. Add the Chinese sausage and fish cake. Continue stir frying until the sausage softens slightly. Add the bean sprouts. Toss briefly. Pour in the prepared sauce. Continue stir frying until the noodles are evenly coated. Add the chives or scallions. Toss again until everything is well combined. Finish the Dish Deglaze the wok with a splash of Shaoxing wine. Add the clam meat and beaten egg. Continue stir frying until the egg is cooked and lightly coats the noodles. Taste and adjust seasoning with salt, pepper, or a splash of black vinegar if desired. Transfer to a serving plate. Garnish with scallions and serve immediately. One of my favorite Singapore hawker food... Important Wok Tip When using a newly seasoned carbon steel wok, avoid cooking acidic or very wet dishes during the first few uses. Tomato sauces, vinegar-heavy dishes, soups, and stews can weaken or strip the fresh seasoning layer. Start with oil-based stir-fries, fried rice, scallions, ginger, or proteins instead. This helps strengthen the seasoning naturally over time. Tips Wok Hei Matters The wok should be very hot before the noodles go in, or the noodles will stick. A hot wok creates the smoky flavor known as wok hei, which is one of the defining characteristics of good char kway teow. Don't Crowd the Wok If making multiple servings, cook in batches. Overcrowding lowers the temperature and causes the noodles to steam rather than fry. Pork Lard Makes a Difference Traditional char kway teow relies heavily on pork lard for richness and flavor. It is one of the reasons older-school versions taste so different. Clam Liqueur Is Liquid Gold Do not throw away the liquid released by the clams. A small amount added to the sauce gives the noodles extra depth and seafood flavor. Cockles Are Traditional If you can find fresh cockles, they are the more traditional choice. The clam version is delicious and easier to source for many home cooks. Recipe Video:

Jump To Recipe Jump To Video This was the third dish I cooked with my newly seasoned carbon steel wok, and honestly, it might be the perfect dish for breaking in a wok. Nothing acidic, nothing too wet, just oil, aromatics, and high heat. The wok gets coated naturally with scallion-infused oil while the noodles soak everything up. By this point, the wok was already starting to darken and develop that smoother seasoning layer, and somehow this dish felt like the right reward after all the seasoning work. Scallion oil noodles, or 葱油拌面 (Cong You Ban Mian), is a classic Shanghainese noodle dish built on simplicity. Traditionally, scallions are slowly fried in oil until deeply caramelized, creating an aromatic oil that becomes the backbone of the sauce. Brown sauce and dark soy are added to create that glossy, savory coating over the noodles. It’s one of those dishes that proves how a few humble ingredients can become something incredibly comforting. What I love about this dish is that it feels almost effortless once you understand the technique. The trick is patience with the scallions. Let them slowly caramelize without burning. The flavor from that oil is everything. If you’ve just seasoned a carbon steel wok, or even if you just want a quick bowl of noodles late at night, this is one of those recipes worth keeping around. Ingredients: (Serve 1) Scallions, A Handful Rapeseed / Sunflower / Canola Oil, 1/4 Cup Sea Salt, Pinch Dried Noodles, 75g Brown Sauce Homemade, 2 TBSP Dark Soy Sauce, 1 TBSP Equipment: Cast Iron Skillet / Carbon Steel Wok Sauce Pot Directions: Please visit my "Brown Sauce" page for the recipe. Prepare the scallions Wash the scallions thoroughly. Cut them into sections, then slice them finely lengthwise. Heat the wok Place a carbon steel wok or skillet over medium heat. Add the oil and let it warm up gently. Cook the scallions Add the scallions into the oil. Cook slowly while stirring occasionally. The scallions will soften, then slowly caramelize and turn lightly golden. Watch carefully because they can burn quickly once they start browning. Cook the noodles At the same time, bring a pot of salted water to a simmer. Cook the noodles until al dente. Drain well. Combine everything Transfer the drained noodles directly into the wok with the scallion oil. Add the brown sauce and dark soy sauce. Toss everything together over medium heat until the noodles are evenly coated. Finish the dish Continue tossing briefly so the noodles absorb the oil and sauce fully. The noodles should look glossy and slightly darkened from the sauce. Serve Transfer to a serving plate and top with the caramelized scallions. Serve immediately while hot. Important Wok Tip When using a newly seasoned carbon steel wok, avoid cooking acidic or very wet dishes during the first few uses. Tomato sauces, vinegar-heavy dishes, soups, and stews can weaken or strip the fresh seasoning layer. Start with oil-based stir-fries, fried rice, scallions, ginger, or proteins instead. This helps strengthen the seasoning naturally over time. Noodleslicious... Recipe Video:

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

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

Jump To Video Backstory: I finally did it, I bought a brand new carbon steel wok. For the longest time, I’ve been cooking with whatever pans I had. But after going deeper into Chinese cooking: fried rice, stir fries, sauces, I knew it was time to get a proper wok. A carbon steel wok isn’t like a non-stick pan. It doesn’t come ready. You have to build it. Season it. Cook with it. And slowly, it becomes better over time. This is my step-by-step process, what I actually did, what worked, and what I learned along the way. Before seasoning... A Quick History of Wok Seasoning: Carbon steel woks have been used in Chinese cooking for centuries. Traditionally, woks are heated over open flame, coated with oil, and used daily. Over time, they develop a natural non-stick layer called patina, a dark, almost black surface that: prevents sticking, adds flavor, improves with every cook. Unlike modern pans, a wok is meant to evolve. Step-by-Step: How I Seasoned My Wok Step 1 | Remove Factory Coating Wash the wok with hot water and dish soap. Scrub thoroughly to remove any factory oil or coating. Rinse and dry completely. This is the only time you’ll use soap aggressively. Step 2 | Heat the Wok Place the wok over high heat. Move the wok around the flame so that the heat covers the entire surface. This is especially important for a new wok so every part gets heated evenly. Let it heat until the surface starts changing color. You’ll see blue, gold, brown. It is perfectly normal to have different patches and uneven shades. This happens because different parts of the wok heat at different intensities. Step 3 | Apply a Thin Layer of Oil Add a small amount of oil. Use a paper towel to spread it across the surface. The wok should look almost dry, not oily. Step 4 | Heat Until Lightly Smoking Let the oil heat until it starts to smoke lightly. Move the wok around to coat all areas evenly. This begins forming the seasoning layer. Step 5 | Scallion and Ginger Conditioning Add scallions and ginger with a bit of oil. Stir fry for 5–10 minutes. This helps remove any metallic smell and build an even base layer. Discard the aromatics after. Step 6 | Cool and Wipe Let the wok cool slightly. Wipe clean with paper towel. You’ll see a light brown or golden surface forming. After seasoning... What Oil Should I Use? Use oils with a high smoke point and a neutral flavor. Recommended Oils: peanut oil grapeseed oil canola oil vegetable oil These oils can handle high heat and form a proper seasoning layer. Avoid: olive oil butter sesame oil These burn too quickly and can create a sticky surface instead of a proper seasoning. You don’t need fancy oil here, simple, neutral oil works best. Why this matters: seasoning = oil polymerization low smoke point oils burn before bonding high smoke point oils form that smooth protective layer Building the Seasoning Seasoning doesn’t happen once, it builds over time. For the first few cooks, use dishes with oil: fried rice noodles eggs stir fried vegetables Avoid acidic dishes like tomatoes or vinegar at the start. Over time, the wok will turn: silver → brown → dark brown → black How I Maintain My Wok After Every Cook Rinse Use hot water. Light scrubbing is fine. Dry with Heat Place wok back on stove. Heat until completely dry. Prevents rust immediately. Light Oil Layer Add a small amount of oil. Wipe until nearly dry. This builds seasoning over time. Stir frying aromatics... Common Mistakes to Avoid Using too much oil when seasoning Letting the wok air dry Soaking in water Cooking acidic dishes too early What I Learned At first, I thought seasoning had to be perfect. But it’s not. uneven colors are normal some sticking is normal it improves with use A wok isn’t something you “finish” seasoning. You build it every time you cook. Final Thoughts After a few cooks, fried rice, stir fries, even simple vegetables, I could already feel the difference. Less sticking. Better heat. Better control. And honestly… it just feels good cooking with it. This is just the beginning, I’ll be continuing this series as I learn more and push the wok further. Video:

Jump To Recipe Jump To Video Have I ever told you that the General Tso's sauce and gravy from my Egg Foo Young are very versatile? They are great for stir-frying, mixing with noodles, or as a glazing component. And today I'm gonna show you this simple tofu and veg stir fry. You can use any vegetables you desired; I am using cabbage and carrots. I usually caramelize my cabbages. If you find that would be a hustle, you can totally skip the step and add in after the carrots are tendered. You can use broccoli, bell peppers, mushrooms, bean sprouts, cai xin, or cauliflower. If you would like to replace the tofu with some meat, please do so too. Ground beef, pork, or some sliced chicken breast would be fantastic. Shrimp might even be awesome. The possibilities are pretty much endless. The plate is your canvas and you are the artist. Ingredients: (Serve 4) High Quality Olive Oil, 1/4 Cup Cabbage Finely Sliced, 1/2 Cabbage Sea Salt, Pinch Red Onion Finely Sliced, 1 Black Pepper, Pinch Carrots Obliqued, 2 Garlic Finely Minced, 3 Cloves General Tso's Sauce, 200g Gravy Homemade, A Splash Tofu, 300g Toasted Sesame Oil, 1 TBSP Black Sesame Seeds, Pinch Mushroom Powder, Pinch Chili Flakes, Pinch Green Onions Coarsely Sliced, For Garnishing Equipment: Cast Iron Skillet / Pan Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Please visit my "Egg Foo Young" page for the gravy recipe. Caramelize the Cabbage Heat olive oil in a skillet over medium heat. Add cabbage, season with salt, and sauté briefly. Cover and cook for 3 minutes until the bottom begins to caramelize. Cover again and cook for another 3 minutes, until deeply golden. Sauté once more to fully caramelize. Transfer to a plate and set aside. Cook the Aromatics and Veggies In the same skillet, add onion. Season with salt and pepper, and sauté until translucent. Add carrot and stir to combine. Cover and cook for 3 minutes or until carrots are fork-tender. Add garlic and sauté until aromatic. Build the Stir-Fry Pour in General Tso’s sauce and stir to coat. Add the caramelized cabbage and any leftover gravy. Stir until everything is well combined and the sauce thickens slightly. Crumble tofu directly into the pan and break it apart with a spatula. Sauté until evenly coated. Season and Serve Add sesame oil, sesame seeds, mushroom powder, and chili flakes. Taste and adjust with salt and pepper. Give it a final stir and transfer to serving plates. Garnish with chopped green onions. Serve immediately. Mama Mia... Hit the spot every single time... 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 brown 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 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) 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: Brown Sauce Homemade, 355g 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. Please visit my "Chinese Brown Sauce" page for the recipe. 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 Combine all the ingredients in a large bowl, making sure the sugar has completely dissolved. 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: