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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:

Jump To Recipe Jump To Video Every household seems to have their own version of a “brown sauce.” It’s not something you really think about growing up, but it quietly sits behind so many dishes. Stir-fries, noodles, glazed meats. My version came from watching how sauces were built rather than following a strict recipe. A bit of soy sauce, aromatics, stock, and something to balance it all out. Over time, it just became something I would make in bulk and keep in the fridge. If you look at Chinese cooking, especially Cantonese-style, sauces like this are everywhere. They are not always written down as a single recipe, but they form the backbone of dishes like beef with broccoli, oyster sauce vegetables, or even Western-Chinese classics like General Tso’s chicken and orange chicken. It’s more of a foundation than a finished sauce. Something you adjust depending on what you’re cooking. I like making a batch of this because it takes the thinking out of cooking later. When you already have a well-balanced base, you just need to heat it up, tweak it slightly, and you’re done. If you cook often or even just want something to make weeknight meals easier, this is one of those small things that makes a big difference. Ingredients: (Make 2 cups) Soy Sauce, 125g Green Onions (White Parts) Coarsely Sliced, A Handful Ginger Crushed, 1" Garlic Crushed with Peels, 2 Cloves Kecap Manis, 1/2 TBSP ShaoXing / HuaTiao / Sherry Wine, 60g Granulated Sugar, 20g Hoisin Sauce, 1 TBSP Oyster Sauce, 40g Chicken Stock Homemade Preferably Unsalted, 300g Scallions, A Handful Directions: Please visit my "How To Make Chicken Stock" page for the recipe. Prepare the aromatics Lightly crush the ginger and garlic to release their flavor. Slice the scallions into sections, green and white parts. Mix the sauce In a large bowl, combine soy sauce, kecap manis, Shaoxing wine, sugar, hoisin sauce, oyster sauce, and chicken stock. Add the crushed aromatics and scallions into the mixture. Infuse the flavor Let the mixture sit at room temperature for about 30 minutes to 1 hour. This allows the aromatics to release their flavor into the sauce. Strain the sauce After infusing, strain the sauce through a sieve. Discard the solids and keep only the liquid. Store Transfer the sauce into a clean container. Store in the fridge for up to 5 to 7 days, or freeze in ice cube trays for longer storage. Use Use as a base for stir-fries, noodles, or sauces. Adjust seasoning depending on the dish you are cooking. General Tso’s Chicken Orange Chicken Wings Recipe Video:

Jump To Recipe Jump To Video When I was a kid, I once told my grandma I wanted an English breakfast. I had probably seen it somewhere, maybe on TV or in an eatery menu, and it sounded exciting. Bacon, sausages, eggs, beans, all laid out nicely on a plate. My grandma didn’t really know what that meant, but she understood the idea of a hearty breakfast. So the next morning, she went into the kitchen, opened the fridge, and started pulling things out. There was bacon, some sausages, bits of vegetables, maybe some leftover pickles. She cracked a few eggs into a bowl, tossed everything in, and cooked it into one big omelette. At that age, I didn’t question it. That was my “English breakfast.” It wasn’t until much later that I realized how far it was from the original idea. But somehow, it didn’t matter. It was warm, filling, and made with whatever she had on hand. Over time, she always followed a kind of unspoken rule. Two types of meat, one vegetable, and one preserved or pickled ingredient. It was her way of balancing flavors and textures without ever measuring anything. Every version was slightly different, depending on what was in the fridge, but it always worked. Looking back now, this dish says a lot about the way she cooked. It wasn’t about authenticity or presentation. It was about practicality, making something satisfying out of very little. It also reminds me of how food evolves when it moves between cultures. She took the idea of an English breakfast and translated it into something that made sense in her kitchen. In a way, it sits somewhere between a frittata, an okonomiyaki, and a Chinese home-style omelette, but it doesn’t really belong to any of them. It’s just hers. And now, every time I make it, it brings me right back to that kitchen, standing next to her, waiting for it to come off the pan so I could eat it while it was still hot. Ingredients: (Serve 2) Meat that I am using: Fishcake Coarsely Diced, A Handful Sausages Coarsely Diced, Handful Veg that I am using: Frozen Peas, A Handful Reserved / Pickled Veg that I am using: Daikon, A Handful Breakfast: Eggs, 4 - 5 Sea Salt, Pinch Black / White Pepper, Pinch Soy Sauce, 1 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Cooking Garnish that I am using: Kewpie Mayo / Sriracha Nori Flakes Bread (Optional) Equipment: Non-Stick Pan Directions: Prepare the egg mixture Crack the eggs into a large bowl and whisk until fully beaten. Add your chosen meats, vegetables, and pickled ingredients. Season with salt, pepper, and soy sauce. Mix everything until evenly combined. Heat the pan Place a non-stick pan over medium-low heat. Add a thin layer of oil and let it heat up gently. Cook the omelette Pour the egg mixture into the pan and spread it evenly. Cover the pan and let it cook slowly. Do not rush this step. The goal is to cook it gently so it sets without burning. Flip the omelette Once the bottom is lightly browned and the top is mostly set, place a large plate over the pan. Carefully flip the omelette onto the plate. Slide it back into the pan to cook the other side. Finish cooking Cook until the omelette is fully set and releases easily from the pan. Serve Transfer to a plate. Drizzle with kewpie mayo and sriracha. You can also top it with baked beans. Garnish with nori flakes. Serve immediately, with bread on the side if you like. Absolutely yummilicious... Tips (Make It Your Own): Follow grandma’s rule Stick to this simple ratio: 2 types of meat 1 vegetable 1 preserved or pickled ingredient This keeps the balance right without overloading the omelette. Meat ideas Fishcake, sausages, bacon Spam or luncheon meat Ground pork, chicken, or beef Ham, leftover roast meats Even shredded rotisserie chicken Vegetable ideas Frozen peas, carrots, corn Spinach, cabbage, mushrooms Bell peppers, onions Zucchini or long beans Keep it simple and don’t overload with water-heavy veg. Preserved / pickled ideas This is what gives the dish character Pickled daikon Sauerkraut Pickled mustard greens Kimchi Pickled onions or ginger A little goes a long way. Garnish ideas Canned Baked Beans Dried Herbs Scallions Chili Oil Crispy Fried Shallots Texture tip If your mix feels too wet, reduce the amount of liquid ingredients or cook uncovered for a bit longer. Heat control is everything Always cook on medium-low heat. Too high and the outside burns before the inside sets. Honestly, this is one of those recipes where there’s no “right” version. If your grandma walked into the kitchen, she’d probably just open the fridge and say: “Use whatever you have.” Dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video If there’s one thing I love, it’s finding new ways to repurpose leftovers into something equally delicious. These perkedel (Indonesian potato fritters) are the perfect example—taking my leftover slow cooker daging rendang and giving it new life in crispy, golden potato patties. Traditionally, perkedel is a simple snack made from mashed potatoes mixed with seasonings, herbs, and sometimes minced meat. But this version, infused with the deep, slow-cooked flavors of rendang, takes it up a notch. The result? A crispy, savory bite packed with spices and umami goodness. Perkedel itself has a fascinating history, tracing back to the Dutch colonial era in Indonesia. Inspired by European croquettes, the dish was adapted using local ingredients, with potatoes replacing flour-based batters. Over time, Indonesians made it their own, adding spices, fried shallots, and sometimes minced meat to create a flavorful side dish that pairs beautifully with rice or sambal. My take on it stays true to those roots but adds rendang for a bolder, richer taste—because, honestly, why not? If you have leftover rendang (or any slow-cooked meat), this is a great way to give it a second life. The crispy shell gives way to a soft, flavorful center, and when paired with kecap manis or sriracha, it becomes an irresistible snack or side dish. Whether you’re looking for a way to minimize food waste or just craving something crispy and satisfying, this perkedel is a must-try. So go ahead, fry up a batch, and taste how good repurposing leftovers can be! Ingredients: (Make 15) Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Shallots Finely Minced, 5 Garlic Finely Minced, 3 Cloves Potatoes Peeled Coarsely Sliced, About 250g Parsley Coarsely Chopped, A Handful Leftover Rendang Homemade, 75g Egg Beaten, 1/2 + More For Dredging Nutmeg Freshly Grated, Pinch Sea Salt, Pinch Black Pepper, Pinch Sriracha / Kecap Manis, For Serving Equipment: Food Processor / Hand Blender Dutch Oven / Deep Fryer Directions: Please visit my "Slow Cooker Daging Rendang" page for the recipe. Add about 3" of oil to a dutch oven or deep fryer. Turn the heat up to medium and add in the shallots. Stir fry until lightly caramelized. Add in garlic and cook until aromatic. Drain and reserve the oil. Transfer the shallots and garlic to a large mixing bowl. Return the oil to the dutch oven or deep fryer. Once the oil is heated, add in the potatoes. Stir fry until fork tender and lightly browned. Drain and transfer the potatoes to the mixing bowl as well. Return the oil to the dutch oven or deep fryer. Add in parsley, rendang and egg. I am using a hand blender to blitz until a coarse paste forms. Do not take it too far or it will become mashed potatoes. Season with salt, pepper and nutmeg. Mix to combine well. Lightly grease your hands and shape about 2 TBSP of the potato mixture into a ball. Lightly flatten it to form a disc about 1/2" in thickness. I manage to make 15 discs. Heat up the same oil. Once the oil is heated, dredge the potato discs into some beaten eggs and drop them into the oil. Flip for even browning and to prevent from sticking at the bottom. Deep fry until brown and crispy. Drain and transfer onto a wire cooling rack or a plate lined with kitchen paper. Serve immediately with sriracha or kecap manis. Dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video A friend of mine gifted me a can of pitted cherries in syrup, and I immediately knew what I wanted to make. Cherry clafoutis. It is one of those desserts that looks simple, almost too simple, but carries a lot of memory for me. I had this in Paris back in January. It was cold, the kind of cold that makes you slow down, and I remember sitting in an old restaurant, ending the meal with a warm clafoutis. Soft, slightly wobbly, and comforting. It stayed with me. Clafoutis comes from the Limousin region of France and is traditionally made with whole cherries baked in a custard-like batter. It is not meant to be a cake, even though many people treat it like one. It sits somewhere in between a custard and a pancake. Rustic, forgiving, and meant to be enjoyed without overthinking. In fact, the traditional version even keeps the cherry pits for extra flavor, though we skip that here for obvious reasons. What I love about this dessert is how humble it is. No fancy layers, no decorations needed. Just good ingredients baked together into something warm and satisfying. If you have a can of cherries sitting around, or even fresh ones, give this a try. Just remember, you’re not baking a cake. You’re making a custard that happens to hold its shape. Ingredients: (Serve 4) Pitted Cherries in Syrup, 440g | 1 Can Unsalted Butter, 40g + More For Greasing Eggs, 2 Granulated Sugar, 50g Pure Vanilla Paste, 1 TSP Kirsh / Rum, 2 TBSP Whole Milk, 200g Unbleached All Purpose Flour, 50g Sea Salt, Pinch Icing Sugar, For Dusting Equipment: Oven Baking Dish (I am using Staub's Oval 1.1L Baking Dish) Stand / Hand Mixer Sauce Pot Directions: Prepare the cherries Drain the canned cherries and reserve the syrup. Set the cherries aside to remove excess moisture. If desired, reduce the syrup in a pan until thickened to use as a glaze later. Optional: Make a Simple Cherry Compote (If Not Using Canned) Prepare the cherries If using fresh or frozen cherries, remove the pits if needed. Cook the compote Add the cherries to a saucepan over medium heat. Add a splash of water, some sugar, and a squeeze of fresh lemon juice. Simmer gently Cook until the cherries soften and release their juices. Continue cooking until the liquid thickens slightly and becomes syrupy. Cool before using Remove from heat and let it cool slightly before adding to the batter. Optional glaze You can reserve some of the syrup and reduce it further to brush over the clafoutis after baking. Brown the butter Melt butter in a saucepan over medium heat. Continue cooking until the butter foams and the milk solids turn lightly golden and nutty. Remove from heat immediately and let it cool slightly. Preheat the oven Preheat your oven to 170°C / 338°F. Lightly grease your baking dish with butter. Make the batter Whisk the eggs until light and foamy. Add sugar and vanilla, and continue whisking until pale. Add the liqueur and milk, and mix until combined. Whisk in the browned butter, including the milk solids. Add flour and salt, and mix until you have a smooth, slightly runny batter. Assemble Spread the cherries evenly in the greased baking dish. Pour the batter gently over the cherries. Bake Bake for 30 to 35 minutes until the edges are golden brown and the center is still slightly wobbly. Do not overbake. The center should feel custardy, not firm like a cake. Finish Brush with the reduced cherry syrup if using. Dust lightly with icing sugar. Serve Serve warm for a soft custard texture or chilled for a firmer set. Best to have this warm... I'm in heaven... Recipe Video: