Jump To Recipe Jump To Video After making General Tso's Chicken, Orange Chicken, Meatballs, and Lemon Chicken, I still had a container of General Tso's sauce sitting in the fridge. Instead of making yet another batch of fried chicken, I thought, "Why not ribs?" Ready to be slow roasted... Pork ribs are one of those ingredients that love bold sauces, and since the oven does most of the work, this quickly became one of the easiest meals in my General Tso's series. Although General Tso's sauce is best known for coating crispy fried chicken, it works beautifully as a barbecue glaze too. Slow roasting allows the ribs to become tender while the spice rub develops layers of flavor. After slow roasting... Right at the end, the sticky sauce is brushed over the ribs and caramelized under the broiler, creating that glossy finish and slightly charred edges. It borrows techniques from both American barbecue and Chinese roasting, making it a fun fusion of two cooking styles. One thing I particularly love about this recipe is that almost all the work happens at the beginning. Once the ribs go into the oven, you can simply let time do its job. If you've already made a batch of my homemade General Tso's sauce, this is another delicious way to use it. And don't throw away the juices left behind after roasting the ribs. They're packed with flavor and make an incredible base for fried rice or stir-fried noodles. Ingredients: (Serve 4) Rub: Cayenne, 6 TBSP Adjust To Preference Ground Cumin, 1 TBSP Sichuan Peppercorn Powder, 1 TBSP Ginger Powder, 1/2 TBSP Garlic Powder, 1/2 TBSP White Pepper, 1 TBSP Mushroom Powder, 1 TBS{ Ribs: Pork Ribs, 1 KG General Tso's Sauce Homemade, 150g Garlic Finely Minced, 3 Cloves Slurry, 1 TBSP Potato Starch + 1 TBSP Water Scallions Coarsely Sliced, A Handful Equipment: Oven Sauce Pot Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Prepare the Spice Rub Combine all the spices in a bowl until evenly mixed. Store any extra seasoning in an airtight container for future use. Season the Ribs Preheat the oven to 150°C (300°F). Remove the thin membrane from the back of the ribs. Pat the ribs dry. Place them on a foil-lined baking tray. Generously coat both sides with the spice rub, pressing it firmly onto the meat. Wrap the ribs tightly with foil. Bake until the ribs become tender, turning them over halfway through cooking, about 2 to 2.5 hours. Prepare the Sauce While the ribs are baking, combine the General Tso's sauce and garlic in a saucepan over medium heat. Bring the sauce to a gentle simmer. Stir in the slurry. Continue cooking until the sauce thickens enough to coat the back of a spoon. Remove from the heat. Glaze the Ribs Once the ribs are tender, switch the oven to the broiler setting. Transfer the ribs onto a clean baking tray lined with parchment paper. Brush a generous layer of the sauce over the ribs. Broil until lightly caramelized, about 3 to 5 minutes. Flip the ribs. Brush the other side with more sauce and broil again until lightly charred, about 3 to 5 minutes. For maximum flavor, brush on one final layer of sauce just before serving. Serve Scatter sliced scallions over the ribs. Serve immediately while hot. Tips Save The Rib Juices Don't discard the liquid left behind after baking. It's packed with pork flavor and makes an excellent addition to fried rice, stir-fried noodles, soups, or even a pot of braised vegetables. Let The Oven Do The Work Low and slow cooking is the key. Rushing the baking process at a higher temperature will result in tougher ribs. Broil Carefully Sugar in the sauce caramelizes very quickly. Keep a close eye on the ribs during broiling because they can burn within minutes. Make It Your Own This same method also works wonderfully with: Chicken wings Chicken drumsticks Pork belly Beef short ribs Simply adjust the cooking time according to the cut of meat. A Great Way To Use Leftover Sauce If you've already made a batch of my General Tso's sauce, this recipe comes together with very little additional work. It's another reminder that one good base sauce can become many different meals. Sticky finger licking good... Recipe Video:

Jump To Recipe Jump To Video This recipe came about thanks to an old Instagram friend. She posted a photo of her slow roasted char siu ribs, and they looked absolutely irresistible. As luck would have it, I had already bought two racks of pork ribs, and one was destined to become my General Tso's Sticky Pork Ribs. @windsor__foodie's post: Looking at the second rack, I thought, "Why not make char siu too?" Since both recipes use the same homemade spice rub, all I really needed was a completely different glaze. Ready to be slow roasted... Char siu (叉烧), which literally means "fork roasted," is one of the most iconic Cantonese barbecue dishes. Traditionally, strips of pork are skewered on long forks and roasted over an open fire, creating the signature glossy, caramelized exterior and sweet, savory flavor. While pork shoulder and pork collar are the classic cuts, those same flavors work beautifully with ribs. Slow roasting keeps the meat tender, while a final blast under the broiler caramelizes the glaze into those irresistible sticky edges that make char siu so memorable. After slow roasting... One of the things I enjoy most about cooking is how inspiration can come from anywhere. Sometimes it's an old family recipe, sometimes it's a restaurant meal, and sometimes it's simply seeing someone else's creation online. This recipe is my take on that inspiration. It isn't trying to replace traditional Cantonese char siu, but it captures the same sweet, savory, aromatic flavors in a way that's approachable for any home cook. If you're already making one rack of ribs, I'd honestly encourage you to make two and try both versions side by side. Ingredients: (Serve 4) Rub: Cayenne, 6 TBSP Adjust To Preference Ground Cumin, 1 TBSP Sichuan Peppercorn Powder, 1 TBSP Ginger Powder, 1/2 TBSP Garlic Powder, 1/2 TBSP White Pepper, 1 TBSP Mushroom Powder, 1 TBS{ Ribs & Glaze: Pork Ribs, 1 KG Granulated Sugar, 65g Hoisin Sauce, 2 TBSP Pure Honey, 2 TBSP Rose / ShaoXing Wine, 1 TBSP Light Soy Sauce, 1 TBSP Garlic Powder, Pinch Ginger Powder, Pinch Chinese 5 Spice Homemade, 1 TSP Sesame Oil, 1 TSP Water, A Splash Scallions Coarsely Sliced, A Handful White Sesame Seeds, A Handful Equipment: Oven Sauce Pot Directions: Prepare the Spice Rub Combine all the spices in a bowl until evenly mixed. If you have any leftover seasoning, store it in an airtight container for another barbecue or roast. Season the Ribs Preheat the oven to 150°C (300°F). Remove the thin membrane from the back of the ribs using a paper towel for a better grip. Pat the ribs dry. Place them on a foil-lined baking tray. Generously coat both sides with the spice rub, pressing it firmly into the meat. Wrap the ribs tightly with foil to keep the moisture inside. Bake until the ribs are tender, turning them over halfway through cooking, about 2 to 2.5 hours. Prepare the Char Siu Glaze While the ribs are roasting, combine the sugar, hoisin sauce, honey, rose wine, light soy sauce, garlic powder, ginger powder, Chinese five spice, sesame oil, and a splash of water in a mixing bowl. Stir until the sugar has completely dissolved and the glaze becomes smooth. Set aside. Glaze the Ribs Once the ribs are tender, switch the oven to the broiler (grill) setting. Transfer the ribs onto a clean baking tray lined with parchment paper. Brush a generous layer of the glaze over one side. Broil until the glaze begins to bubble and lightly caramelize, about 3 to 5 minutes. Flip the ribs. Brush the other side with more glaze and broil again until lightly charred around the edges, about 3 to 5 minutes. For the best finish, brush on one final layer of glaze just before serving. Serve Scatter sliced scallions and white sesame seeds over the ribs. Serve immediately while hot. Tips Save The Rib Juices Don't discard the liquid left behind after baking. It's packed with pork flavor and makes an excellent addition to fried rice, stir-fried noodles, soups, or even a pot of braised vegetables. Let The Oven Do The Work Low and slow cooking is the key. Rushing the baking process at a higher temperature will result in tougher ribs. Broil Carefully Sugar in the sauce caramelizes very quickly. Keep a close eye on the ribs during broiling because they can burn within minutes. Sticky goodness... Sticky finger licking good... Recipe Video:

Jump To Recipe Jump To Video Go lo yuk has always been one of my parents’ favourite dishes to eat with rice. I love its sweet, tangy sauce, colourful vegetables, and pineapple, but I have never been particularly fond of the pork itself. Too often, the meat is chewy or dry, and once the fried batter absorbs the sauce, everything turns into a soggy mess. I wanted to keep everything we enjoy about this beloved dish while changing the one part that has always bothered me. Go lo yuk, written as 咕噜肉, is the Cantonese name commonly used for sweet and sour pork. It is closely associated with Cantonese cooking and usually consists of battered pork served with a glossy sweet-and-sour sauce, vegetables, and sometimes pineapple. The origins and exact meaning of its name are debated: one explanation connects gu lou to the sound of swallowing, while another links it to an older name suggesting an “ancient” or long-established pork dish. My version is not intended to replace the traditional preparation. It simply borrows those familiar flavours and rebuilds the pork using a different method. Instead of battering and deep-frying small pieces of lean pork, I slowly roast seasoned pork ribs until tender, remove the bones, and roughly shred the meat before tossing it through the sauce. You still get the peppers, onions, pineapple, garlic, and that unmistakable sweet-and-sour character, but the pork remains soft and juicy without a layer of batter becoming soggy. It takes longer than the usual version, but the oven does most of the work. Give it a try when you have a little extra time, especially if you love go lo yuk but have always wished the pork could be more tender. Ingredients: (Serve 4) Pork Ribs: Pork Ribs Sliced, 1 KG Light Soy Sauce, 1 TBSP ShaoXing / Hua Tiew Wine, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Garlic Powder, 1 TSP Chinese 5 Spice Homemade, 1/2 TSP Sauce: General Tso's Sauce Homemade, 175g Tomato Paste / Ketchup, 2 TBSP Pineapple Juice, 50g Go Lo Yuk: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Red Bell Pepper Coarsely Wedged, 1 Yellow / Green Bell Pepper Coarsely Wedged, 1 Yellow Onion Coarsely Wedged, 1 Fresh Pineapple Chunks, A Handful Sea Salt, Pinch Black Pepper Pinch Garlic Finely Minced, 3 Cloves Slurry, 1 TBSP Potato Starch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Scallions (Green Parts) Coarsely Sliced, A Handful Equipment: Wok / Skillet Oven Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Please visit my "How To Make Chinese 5 Spice" page for the recipe. Prepare and Roast the Ribs Preheat the oven to 150°C (300°F). Line a baking tray with foil and place the sliced pork ribs on top. Add the light soy sauce, Shaoxing wine, salt, white pepper, garlic powder, and Chinese five spice. Massage the seasonings thoroughly over the ribs, making sure every piece is evenly coated. Wrap the ribs tightly with foil. Sealing the tray helps trap steam and keeps the meat moist while it slowly cooks. Bake for 2 to 2½ hours, or until the pork is tender and separates easily from the bones. The exact cooking time will depend on the size and thickness of the ribs. Carefully open the foil, watching out for the hot steam. Allow the ribs to cool until they are comfortable to handle. Remove and discard the bones, then roughly shred or break the pork into bite-sized pieces. Do not shred it too finely; you still want satisfying pieces of meat in the finished dish. Prepare the Sweet-and Sour Sauce While the ribs are roasting, combine the General Tso’s sauce, tomato paste or ketchup, and pineapple juice in a bowl. Stir until the tomato paste is fully incorporated and the sauce is smooth. Taste the sauce before cooking. Add a little more pineapple juice if you prefer it fruitier or less concentrated. Set the prepared sauce aside. Prepare the Vegetables Cut the bell peppers and onion into chunky wedges of roughly similar size so that they cook evenly. Prepare the garlic, slurry, sesame oil, and scallions before heating the wok. Once stir-frying begins, the dish comes together quickly. Stir-Fry the Vegetables Heat a wok or large skillet over high heat. Add the cooking oil and swirl it around to coat the cooking surface. Add the bell peppers, onion, and pineapple. Season lightly with salt and black pepper. Stir-fry until the vegetables are hot and the onion begins to turn translucent. Keep them slightly crisp rather than cooking them until completely soft. Add the garlic and continue stir-frying briefly, just until aromatic. Be careful not to burn it. Finish the Go Lo Yuk Pour the prepared sweet-and-sour sauce into the wok. Stir well, scraping the bottom of the wok so that the sauce combines with the vegetables and their juices. Bring the sauce to a gentle simmer. Stir the slurry again immediately before using, as the starch may have settled at the bottom. Pour it gradually into the simmering sauce while stirring continuously. Cook until the sauce becomes glossy and thick enough to cling to the meat and vegetables. Add the shredded pork ribs and gently toss until every piece is thoroughly coated and heated through. Avoid stirring too aggressively, or the tender pork may break apart. Turn off the heat and drizzle in the toasted sesame oil. Give everything one final toss, then transfer it to a serving plate. Garnish with sliced scallions and serve immediately with steamed rice. Succulent... Perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video After posting my scallop and broccoli stir fry, someone on TikTok asked if the scallops could be replaced with another protein. To be fair, scallops are delicious, but they are not exactly cheap. That got me thinking about how my mum used to cook. She was always practical in the kitchen. If something was expensive, she would simply swap it for something more affordable without overcomplicating things. So I decided to make a chicken version that costs a fraction of the price while keeping the same clean and comforting style of the original dish. Chicken and broccoli is actually a classic pairing in many Cantonese-style stir fries. While broccoli itself is not traditionally Chinese, it became popular in Chinese restaurants around the world because it cooks quickly, stays vibrant green, and absorbs sauces beautifully. The technique of marinating thinly sliced chicken with seasoning, starch, and oil is inspired by the velveting methods used in Cantonese cooking. The result is tender, juicy chicken that stays moist even when cooked over high heat. What I like about this version is that it proves you don't need expensive ingredients to make a good meal. The chicken is the star, but the broccoli, carrots, garlic, and brown sauce all work together to create something that feels complete. It is simple enough for a weeknight dinner, budget-friendly, and comes together quickly. If you enjoyed the scallop version but found it hard to justify the cost, this might be the version you'll make more often. Ingredients: (Serve 4) Chicken: Chicken Breast Skinless Boneless, 1 Sea Salt, Pinch White Pepper, Pinch Garlic Powder, Pinch ShaoXing / Hua Tiew Wine, 1 TBSP Cornstarch, 1 TBSP Sesame Oil, 1 TSP Stir Fry: Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Broccoli Florets, About 250g Carrot Thinly Sliced, 1/2 Garlic Finely Minced, 3 Cloves Brown Sauce Homemade, 175g Slurry, 1 TBSP Potato Starch + 1 TBSP Water Black Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP Equipment: Heavy Pot Wok / Dutch Oven / Cast Iron Skillet / Pan Directions: Please visit my "Brown Sauce" page for the recipe. Prepare the Chicken Slice the chicken breast lengthwise into halves. Using a knife held at roughly a 45-degree angle, slice the chicken against the grain into thin pieces. Transfer the chicken into a bowl. Season with salt, white pepper, garlic powder, and Shaoxing wine. Mix thoroughly and marinate in the refrigerator. Coat the Chicken Add the cornstarch and mix until no dry starch remains. Add the sesame oil and mix again until evenly coated. This helps keep the chicken tender and creates a silky texture once cooked. Prepare the Broccoli Bring a large pot of water to a gentle simmer. Season the water lightly with salt. Add the broccoli and blanch until bright green and slightly tender, about 1.5 minutes. Drain and set aside. Cook the Chicken Heat a wok or large skillet over medium heat. Add the oil. Once hot, add the chicken in a single layer. Allow the chicken to sear briefly before flipping. Cook until lightly golden. Stir fry the chicken until nearly cooked through. Build the Stir Fry Add the carrots and stir fry until they begin to soften. Add the garlic and cook until fragrant. Return the broccoli to the wok. Toss everything together until evenly distributed. Add the Sauce Pour in the brown sauce and add the slurry. Stir continuously until the sauce thickens and coats the chicken and vegetables. Taste and adjust seasoning if necessary. Finish the Dish Turn off the heat. Add the toasted sesame oil and black vinegar. Give everything a final toss. Transfer to a serving plate and serve immediately with steamed rice. NGL, this is actually better than the scallop version... This is perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video This recipe came together completely by accident. I had a handful of green beans, some tofu puffs, and bean sprouts sitting quietly at the back of my fridge, all getting dangerously close to being forgotten. Rather than letting them go to waste, I decided to throw everything into a wok and see what happened. I also had the last batch of my homemade General Tso's sauce waiting in the fridge, so I figured, "Why not?" Sometimes the best meals start with simply using what you already have. Although General Tso's sauce is most often paired with fried chicken, there's no reason it can't work with vegetables. Chinese home cooking has always been about making the most of whatever ingredients are available. A quick stir-fry, a good sauce, and fresh vegetables are often all you need for a satisfying meal. This recipe follows that same philosophy, combining crisp vegetables and soft tofu puffs in a sauce that's sweet, savoury, tangy, and just a little spicy. The biggest surprise wasn't how much I enjoyed it. It was my daughters' reaction. Neither of them is particularly fond of vegetables, yet both went back for more and told me how good it was. That's probably the highest compliment this dish could receive. If you've got a few vegetables that need using up, I hope you'll give this recipe a try. It might just become one of those dependable meals you make again and again. Ingredients: (Serve 4) Olive Oil, 2 TBSP Green Beans Coarsely Sliced, A Handful Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Tofu Puffs Halved, A Handful Bean Sprouts, A Handful General Tso's Sauce Homemade, 355g Slurry, 1 TBSP Corn Starch + 1 TBSP Water Toasted Sesame Oil, 1 TBSP Equipment: Wok / Skillet Directions: Please visit my "General Tso's Chicken" page for the sauce recipe. Prepare the Ingredients Trim and slice the green beans into coarse pieces. Halve the tofu puffs if they haven't already been cut. Rinse and drain the bean sprouts thoroughly. Prepare the garlic, slurry, and General Tso's sauce before heating the wok, as the cooking process moves quickly. Stir-Fry the Vegetables Heat a wok or large skillet over high heat. Add the olive oil and swirl it around to coat the cooking surface. Once the oil is hot, add the green beans. Season lightly with salt and black pepper. Stir-fry until the beans begin to soften while still retaining a slight crunch. Add the garlic and continue cooking until fragrant, taking care not to let it burn. Add the Remaining Ingredients Add the tofu puffs and bean sprouts. Gently toss everything together until evenly combined and heated through. Pour in the prepared General Tso's sauce. Stir well so that every ingredient is coated. Bring the sauce to a gentle simmer. Stir the slurry before adding it, then gradually pour it into the wok while stirring continuously. Cook until the sauce thickens and lightly coats the vegetables and tofu puffs. Turn off the heat. Drizzle over the toasted sesame oil and give everything one final toss. Serve Transfer the stir-fry to a serving plate. Serve immediately while the vegetables are still vibrant and the tofu puffs have absorbed some of the sauce. This dish pairs wonderfully with steamed rice. Tips Don't Overcook the Bean Sprouts Bean sprouts cook very quickly. Adding them near the end helps them stay crisp and prevents them from becoming watery. Let the Tofu Puffs Soak Up the Sauce One of the best things about tofu puffs is how well they absorb flavour. Allow them to simmer briefly in the sauce so they become little pockets of sweet and savoury goodness. Use Whatever Vegetables You Have This recipe is incredibly flexible. Try using: Broccoli Snow peas Sugar snap peas Bok choy Cabbage Mushrooms Baby corn It's a fantastic clean-out-the-fridge recipe. A Great Meat-Free Meal Even without meat, the tofu puffs make this dish hearty and satisfying. Serve it over steamed rice for a simple weeknight dinner or alongside other dishes as part of a larger meal. A splendid way to make use of leftovers... Recipe Video:

If this story resonates with you, you can support Fat Dough by purchasing the physical book. Available on Amazon Or buy the PDF version and physical hardcover (free shipping) directly from Fat Dough for instant access. Why Fat Dough Exists Fat Dough didn't begin as a business. And it certainly didn't begin with the idea of selling books or cookies. It began with pizza. I have always been a huge fan of pizza. Growing up, I was fascinated by the pizzas I saw in shows like Teenage Mutant Ninja Turtles. Later, my curiosity grew when I discovered Peter Reinhart's American Pie: The Search for the Perfect Pizza, my very first cookbook. That book changed something in me. I remember thinking: "If I can learn to make pizza at home, maybe I can make more." Maybe I could create. Maybe I could learn. Maybe I could share. That simple thought became the beginning of Fat Dough. But the story actually started even earlier. In 2013, I took a leap and opened my own small eatery. It was exciting. It was also one of the hardest things I had ever done. Running a food business was brutal. The reality of rental costs, ingredient prices, and supplies, while trying to keep food affordable for customers, was a constant battle. After six months, I had to close. It was painful. It felt like failure. But looking back now, I realise it wasn't the end. It was the beginning of something else. After closing the eatery, I started sharing the recipes I had created on Facebook. Back then, I had fewer than 10 friends on my account. There was no audience. No community. No plan. I was simply sharing what I'd made. One recipe became two. Two became ten. People started discovering my food. They started asking questions. They started following along. Slowly, something began to grow. In 2017, I decided to take Fat Dough further. I created the website. I started building my Instagram. Eventually, YouTube and TikTok became part of the journey too. What started as a way to share recipes became something much bigger. But the truth is, Fat Dough was never just about food. It was also born from a difficult chapter in my life. After my divorce, I went through a period of depression and uncertainty. There were moments when I felt lost. Moments when I needed something to focus on. Something that gave me purpose. Cooking became my escape. Creating became my therapy. Photography allowed me to capture moments. Writing allowed me to process thoughts. And sharing allowed me to connect with people. Without realising it, Fat Dough was taking shape. Today, it has grown into a collection of over 580 recipes from around the world, along with articles, videos, Foodnotes, books, and now, freshly baked cookies. But none of that happened overnight. I still work a full-time job. I still leave home early and often don't get back until around 7pm. Fat Dough has never been my full-time career. It's my evenings. My weekends. My holidays. It's the hours most people spend resting. Everything you see here has been built one small step at a time. One recipe. One photograph. One blog post. One video. One lesson. One failure. Then another. People sometimes ask why I continue when growth is slow. The answer is simple. Because Fat Dough was never built around chasing numbers. It was built around creating something meaningful. Something my daughters can one day look back on. Something that might encourage another creator who feels like they're moving too slowly. Something that reminds me that even after a long day at work, I can still build something that belongs to me. Fat Dough isn't just about food. It's about craftsmanship. Patience. Creativity. And the quiet belief that small, consistent efforts eventually become something worth sharing. That journey eventually led me to write my first book. Why I Wrote This Book I didn’t write this book because I made it. I wrote it because I almost stopped. I work a full-time job. I get home around 7pm. I don’t film every day. I don’t cook every night. Most of my filming and cooking happens on the weekends. That’s when I batch everything. On weekdays, after work, I post. I edit photos. I write. Sometimes on the train. Sometimes late at night when I should be resting. I use whatever time I have. Not because it’s convenient. But because it matters to me. Not because I have extra time. But because I don’t want to live my whole life wondering what if. I’m not building Fat Dough full-time. I’m building it after hours and weekends, when I’m tired, when I don’t feel like it, when no one is watching. There were nights I stared at the screen and felt nothing. No ideas. No motivation. Just… exhausted. That’s the part nobody talks about. Not the filming. Not the posting. But the quiet moments where you question everything. This Book Exists Because of That This is not a book about going viral. It is a book about staying. In a world obsessed with speed, algorithms, and overnight success, I wrote this as a reminder that meaningful creation was never meant to be fast. I’ve spent years building without chasing trends, sponsorships, or applause. Not because I couldn’t. But because I didn’t want to lose myself in the process. What This Book Is About This book is built on real experiences: Burnout Failure Reinvention Gratitude Purpose It’s about: Showing up when things don’t work Building slowly without shortcuts Choosing integrity over numbers Because slow growth is not weakness. It’s sustainability. And sustainability is the only path that doesn’t break you. Who This Is For This book is for people who are: Working a full-time job but building something on the side Tired… but not done Not seeing results yet, but still showing up Trying to create without losing themselves If that sounds like you, you’re not behind. You’re just early in the process. - Quote from GaryVee Why I Wrote It I didn’t write this to teach success. I wrote it because I know how it feels to: Put in effort and see nothing Question if it’s worth continuing Feel like you’re the only one moving this slow You’re not. Most people just don’t talk about it. If This Resonates If any part of this feels familiar, you might find something in this book. No hacks. No shortcuts. Just clarity, perspective, and a different way to look at the journey. If this story resonates with you, you can support Fat Dough by purchasing the digital book. Available on Amazon Or buy the PDF version and physical hardcover (free shipping) directly from Fat Dough for instant access.

Jump To Recipe Jump To Video I honestly have no idea how this idea came to me. One day, I was staring at a container of my mum's versatile minced filling sitting in the fridge. I had already turned it into meatballs, wontons, ngoh hiang, dumplings, and even a dumpling lasagna. Yet there was still some left. As I was thinking about what to do with it, a little light bulb went off in my head: what if I treated it like a burger? The funny thing is that burgers and dim sum are not as different as they seem. Both are built around a filling wrapped in some form of carbohydrate. One uses bread, the other uses buns, dumpling skins, or pastry. Chinese cuisine has a long history of stuffed buns, meat patties, and minced meat dishes. The burger itself may be Western, but the idea of juicy seasoned meat tucked inside a soft bun is something Chinese cooks have been doing for centuries. This burger is basically a collision of everything I love. Soft steamed bao instead of burger buns. My mum's versatile minced filling smashed into crispy patties. Bak kwa jam for sweetness and umami. A simple Asian-style slaw for freshness. A little kecap manis and chili oil to tie everything together. It sounds ridiculous on paper, but somehow it works. Sometimes the best recipes come from leftovers and curiosity rather than careful planning. Why This Works The bao is soft and fluffy. The smashed patties develop crispy edges. The bak kwa jam adds sweetness and smokiness. The slaw cuts through the richness with acidity and crunch. The kecap manis brings everything together with a subtle caramelized sweetness. Every component balances another. Ingredients: (Make 2 burgers) Simple Slaw: Shaoxing Wine / Hua Tiao Wine, 1.5 TBSP Toasted Sesame Oil, 1.5 TBSP Soy Sauce, 1 TBSP Pure Honey, 1 TBSP Black Vinegar, 1 TBSP Cabbage, Thinly Shredded, 1/4 Carrot Shredded, 1/4 Ginger Grated, 1" Garlic Grated, 1 Clove Scallions Finely Chopped, A Small Handful Sea Salt, Pinch Black Pepper, Pinch Burgers: Mum's Versatile Minced Filling Homemade, 400g Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Steamed Bao Homemade, 2 Kecap Manis Homemade, 4 TSBP For Spreading Chili Oil Homemade, For Spreading (Optional) Bak Kwa Jam Homemade, 2 TBSP Equipment: Burger Press Cast Iron Skillet / Pan Directions: Please visit my "How To Make Bao / Turnover Bao / Mantou" page for the bao recipe. Please visit my "Mum's Versatile Minced Filling" page for the recipe. Please visit my "Bak Kwa Jam" page for the recipe. Prepare the Slaw Mix together the Shaoxing wine, sesame oil, soy sauce, honey, and black vinegar to create a simple vinaigrette. Add the cabbage, carrot, ginger, garlic, scallions, salt, and pepper. Toss until everything is evenly coated. Taste and adjust the seasoning if needed. Chill in the refrigerator while preparing the burgers. Prepare the Patties Divide the minced filling into 4 equal portions and shape them into balls. Chill briefly so they firm up. Heat a skillet over medium-high heat and add oil. Place a meatball into the skillet. Using a burger press or a heavy spatula with parchment paper, flatten the meatball into a thick smashed patty. Cook until the bottom develops a deep golden-brown crust. Flip and cook the other side until browned and cooked through. Repeat with the remaining patties. Prepare the Bao Slice the steamed bao in half. Toast the cut sides lightly in the same skillet. This allows the bao to soak up some of the flavorful juices left behind by the patties. Assemble the Burger Spread kecap manis over both halves of the bao. Add chili oil if using. Spread bak kwa jam onto the bottom half. Stack the patties on top. Add a generous amount of slaw. Cover with the top half of the bao. Serve immediately. Tips No Bao? You can use: Mantou Milk buns Brioche buns Potato buns But bao gives the burger its dim sum identity. Other Fillings Work Too This concept works with: Pork patties Chicken patties Shrimp patties Fish patties As long as the patty develops a good crust. Don't Skip The Slaw The slaw may seem simple, but it prevents the burger from becoming too rich. The acidity helps balance the sweetness from the bak kwa jam and kecap manis. Make It Spicier Add: More chili oil Sambal Fresh sliced chilies The sweet and spicy combination works beautifully. Probably, one of the best burgers I'd ever had... Recipe Video:

Jump To Recipe Jump To Video Every Lunar New Year, there always seems to be one thing left sitting around after the celebrations are over: bak kwa. We buy it with the best intentions, gift it to friends and family, snack on it while catching up with relatives, and somehow still end up with a few packets tucked away in the fridge. This recipe came from staring at those leftovers and wondering if there was a better way to use them than simply reheating and eating them piece by piece. Bak kwa itself has roots in Chinese preserved meat traditions and became especially popular in Singapore and Malaysia during Lunar New Year. The sweet, smoky, caramelized slices are already packed with flavor, which makes them perfect for transforming into something else. That was the idea behind this jam. Instead of treating bak kwa as the finished product, I wanted to treat it like an ingredient. By slowly cooking it with shallots, garlic, soy sauces, honey, and a touch of vinegar, it turns into something surprisingly rich and spreadable. I know this recipe is probably arriving a little late for this year's Lunar New Year, but that doesn't really matter. Save it for next year. Better yet, bookmark it now so you don't forget. Use bak kwa jam as a spread... And while those tiny bak kwa baos sold in bakeries are delicious, they're often quite expensive for what they are. Making them yourself means you can be generous with the filling and make them exactly the way you like. Ingredients: (Make 1 jar) Rapeseed / Sunflower / Canola / Peanut Oil, 1 TBSP Shallots Finely Minced, 5 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Bak Kwa Store-Bought / Homemade Finely Diced, 150g Blitz, 150g Light Soy Sauce, 2 TBSP Dark Soy Sauce, 1 TBSP Oyster Sauce, 2 TBSP Pure Honey, 2 TBSP Adjust To Preference ShaoXing / HuaTiew Wine, For Deglazing Black Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP Equipment: Cast Iron Skillet / Pan Food Processor Directions: Please visit my "Bak Kwa" page for the recipe. Prepare the Aromatics Heat oil in a skillet over medium heat. Add the shallots and season lightly with salt and black pepper. Cook until softened and translucent. Add the garlic and continue cooking until fragrant. Cook the Bak Kwa Add the bak kwa to the skillet. Using half finely diced and half blitzed bak kwa gives the jam a more interesting texture. Stir everything together until well combined. Add the light soy sauce, dark soy sauce, oyster sauce, and honey. Continue stirring until the bak kwa begins to soften and the mixture becomes sticky. Build the Jam Deglaze the pan with a splash of Shaoxing wine. Taste and adjust with more honey, salt, or pepper if needed. Continue cooking until most of the liquid has evaporated and the mixture resembles a thick jam. Turn off the heat. Add black vinegar and toasted sesame oil. Give everything a final stir. Allow the jam to cool slightly. Transfer into a sterilized jar and chill. The jam can be stored in the refrigerator for up to 7 days. You can use it as a spread or make some bak kwa bao. Please visit my "How To Make Bao" for the recipe. To Make Bak Kwa Bao Flatten a piece of bao dough into a round disc. Press and stretch the edges so they are thinner than the center. Place the bak kwa jam, 2 heaping TBSP, into the center. Pinch and seal the dough completely. Roll gently on the countertop to help seal the seam. Place onto parchment paper inside a steamer. Proof until noticeably puffy and roughly doubled in size, about 1 hour. Steam for 11 minutes. Turn off the heat and slightly open the steamer lid for 2 minutes before removing the bao. Allow to cool slightly before serving. Or make bak kwa bao... Tips Mix Two Textures Using half diced and half blitzed bak kwa creates a jam with more texture and bite. Beyond Bao The jam is excellent as: Toast spread Grilled cheese filling Sandwich filling Cracker topping Burger topping Fried rice flavor booster Make It Spicier Add chili flakes, sambal, or chili crisp while cooking for a spicy version. Better than any store-bought... Recipe Video:

Jump To Recipe Jump To Video Every now and then, a recipe comes along that feels almost too simple to share. This is one of them. I was staring at a packet of instant curry noodles and didn't feel like having soup. So I cooked the noodles, stir fried them with the seasoning packets, scrambled in some eggs, and finished everything with a sunny side up egg. The entire meal took less time than deciding what to cook. Yet somehow, it was exactly what I was craving. Growing up in Singapore, instant noodles were a staple in many households. They were quick, affordable, and always there when you needed a meal in a hurry. While the instructions on the packet almost always tell you to make a soup, plenty of people have discovered that these noodles work just as well as a stir fry. In fact, many famous noodle dishes throughout Southeast Asia probably started with someone looking at what they had available and making the most of it. This version reminds me of that spirit. Simple ingredients, simple cooking, and surprisingly satisfying results. What I love most about this dish is that it isn't really a recipe. It's more of an idea. Once you understand the concept, you can adapt it endlessly. Different noodle flavors, different toppings, different proteins, and different vegetables. The curry version happens to be my favorite because the seasoning clings beautifully to the noodles and creates a rich, savory coating. Add a runny sunny side up egg on top and you've got a meal that feels far more indulgent than it has any right to. Why The Dry Version Works Most instant noodle seasonings are packed with flavor. When diluted in a large amount of soup, those flavors become lighter and more subtle. By turning the noodles into a dry stir fry, the seasoning stays concentrated and coats every strand of noodle. The result is a dish that feels richer, more aromatic, and often more satisfying than the soup version. Bring a pot of water to a boil. Cook the instant noodles as per instructions. Do not overcook them. Drain the noodles and set aside. While the noodles are cooking, prepare the eggs at the same time. Heat a wok or skillet over medium heat. Add a little oil. Add 2 lightly beaten eggs into the wok and scramble until almost cooked. Remove and set the eggs aside. Add the cooked noodles. The heat has to be high, or the noodles will stick. Give it a quick stir fry. Add in the scrambled eggs and the seasoning packets from the instant noodles. Deglaze with a small splash of water. Toss everything together until the seasoning coats the noodles evenly. Continue stir frying until the noodles absorb most of the liquid. Transfer to a serving plate. Top with a sunny side up egg and scallions. Serve immediately. Other Instant Noodle Flavors To Try This technique works with almost any soup-based instant noodles. Some of my favorites include: Curry Noodles My personal favorite. Rich, aromatic, and perfect for stir frying. Tom Yum Noodles Tangy, spicy, and packed with citrus notes. Chicken Noodles Simple but comforting. Shin Ramyun Spicy, chewy, and excellent with eggs. Toppings And Add-Ins One of the best things about instant noodle stir fries is that almost anything works. Proteins: Spam Luncheon meat Hot dogs Bacon Leftover roast chicken Fish cake Shrimp Eggs Vegetables: Bean sprouts Cabbage Bok choy Carrots Mushrooms Frozen peas Scallions Garnishes Sunny side up egg Chili oil Fried shallots Crispy garlic Scallions Sesame seeds Kewpie mayonnaise Sriracha That's it. No fancy ingredients. No complicated techniques. Just a bowl of noodles that reminds me that good food doesn't always need a long ingredient list or hours in the kitchen. Sometimes the simplest meals are the ones we end up making again and again. Recipe Video:

Jump To Recipe Jump To Video First off, no, this is probably not “authentic” in the strict traditional sense, but honestly, that’s perfectly fine. Lo mein itself has evolved differently depending on region, migration, and household habits. Cabbage, Carrot, Bean Sprouts and Reserved Bamboo Shoots... Some versions are very light and soy-forward, some are heavily sauced, while others lean closer to Cantonese chow mein territory. This version sits somewhere in between. More home-style, more wok-driven, and definitely influenced by the kind of cooking I grew up around. The term “lo mein” actually comes from the Cantonese word 捞面, which roughly translates to “mixed noodles” or “tossed noodles.” Traditionally, the noodles are boiled first, then tossed with sauce rather than aggressively fried until crispy. That’s what separates it from chow mein, where the noodles are often fried harder for texture. Over time, especially outside of China, lo mein became associated with takeout-style saucy noodles packed with vegetables and proteins. What I like about this dish is that it feels practical and adaptable. The vegetables can change depending on what’s in the fridge. The sauce can be lighter or richer depending on your mood. The important thing is the heat of the wok and the timing of the noodles. Once the noodles sit around too long after boiling, they turn sticky and clump together. But when everything comes together properly over high heat, the noodles soak up the sauce beautifully while still keeping that springy texture. Ingredients: (Serve 4) Egg Noodles, 250g Sea Salt, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Or Pork Lard Homemade Bean Sprouts, A Handful Cabbage Thinly Sliced, 1/4 Carrot Matchstick Cut, 1/2 Preserved Bamboo Shoots, 1 TBSP Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Scallions White Part, 2 Stalks Brown Sauce Homemade, 1/4 Cup Dark Soy Sauce, 1 TBSP ShaoXing / Hua Tiew Wine, 1 TBSP XO Sauce Homemade, 1 TBSP Black Vinegar, 1 TBSP Scallions Green Part, For Garnishing Equipment: Cast Iron Skillet / Carbon Steel Wok Sauce Pot Directions: Please visit my "Brown Sauce" page for the recipe. Please visit my "XO Sauce" page for the recipe. Cook the noodles Bring a pot of water to a simmer and season lightly with salt. Add the egg noodles and cook until just tender. Drain and set aside briefly. Important tip Try to time the noodles so they finish cooking while the vegetables are stir frying. If cooked noodles sit around too long, they can turn sticky and clump together. Prepare the wok Heat a wok or skillet over medium-high heat. Add oil and let it heat up properly. Cook the vegetables Add bean sprouts, cabbage, carrots, and preserved bamboo shoots. Season lightly with salt and black pepper. Stir fry until the vegetables begin to soften slightly while still keeping some texture. Cook the aromatics Add garlic, ginger, and the white parts of the scallions. Stir fry until fragrant. Add the noodles Add the cooked noodles directly into the wok. Toss immediately to combine with the vegetables. Important wok tip Keep the wok hot. If the heat is too low, the noodles may stick and become soggy instead of springy. Build the sauce Add brown sauce and dark soy sauce. Toss until the noodles are evenly coated and glossy. Deglaze and finish Add Shaoxing wine and stir fry briefly. Taste and adjust seasoning if needed. Turn off the heat and add XO sauce and black vinegar. Give everything one final toss. Serve Transfer onto serving plates. Garnish with the green parts of the scallions. Serve immediately while hot. Slurpicious... 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. Recipe Video: