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Jump To Recipe Jump To Video Experimentation in the kitchen is the spice of life, and it’s how we stumble upon some of our most cherished recipes—but not every experiment leads directly to a new favorite. That was certainly the case when I ventured into the world of chocolate pasta. My brother gave me this chocolate pasta from Australia... Known for its rich and somewhat unconventional flavor, chocolate pasta can be a bold choice, and it certainly isn't for everyone. My latest culinary adventure involved pairing this intriguing pasta with roasted plums and vanilla ice cream, a combination aimed at balancing the unique pasta's taste with familiar, comforting flavors. Roasted plums... My daughters and I were equally curious to see how this unusual dish would turn out. While the roasted plums, with their syrupy sweetness enhanced by cinnamon and honey, brought a delightful contrast to the plate, the chocolate pasta itself left us a bit puzzled. The consensus was clear: it was an interesting experience, but perhaps too out-of-the-box for our tastes. My youngest even suggested that a drizzle of chocolate syrup might tie the flavors together better, suggesting that a bolder chocolate presence could be the key to enjoying this dish. If you’re feeling adventurous or simply love the idea of exploring new and unusual food pairings, this chocolate pasta dish might just be up your alley. While it wasn’t a hit in our home, the world of culinary experiments is all about personal taste. Who knows? You might find a way to tweak this dish into something wonderful for your own family. Whether it’s a hit or a miss, it’s all part of the fun and creativity that cooking brings to our lives. Ingredients: (Serve 4) Plum Washed Pitted Halved, 350g Cinnamon Powder, Pinch Sea Salt, Pinch Pure Honey, 1 TBSP Hot Water, 1L Chocolate Pasta Preferably The Professors' , 250g Granulated Sugar, 1 TBSP Fresh Orange Zest, 1 Orange Good Quality Vanilla Bean Ice Cream, For Serving Equipment: Skillet / Pan Oven Directions: Preheat the oven to 190 degree celsius or 375 fahrenheit. Transfer the plums to a baking tray. Sprinkle cinnamon powder, salt and drizzle honey over the top. Toss to combine well. Arrange the plums cut side up. Wack into the oven and bake for 15 mins. Remove from the oven and give it a quick toss. Return to the oven and continue baking for another 5 to 15 mins or until the plums are soft. Remove from the oven and set it aside. In a skillet over medium heat, add hot water. Add in the chocolate pasta. Season with sugar and cook until the pasta is al dente. Remove from heat, season with salt and orange zest. Give it a final mix. Drain and transfer onto serving plates. Top with a scoop of vanilla bean ice cream and that roasted plum. Serve immediately. Will you give this a try? It's bizarre for me and my kids... Recipe Video:

Jump To Recipe Jump To Video This sandwich is more than just a tasty meal—it’s a nostalgic nod to @ miso.en.place 's childhood. Inspired by her grandma, who made this for her when she was young, I’ve recreated this simple yet delicious combination of crisp cucumber, seared ham, and over-easy eggs, all layered between slices of toasted sourdough. Bread, cucumber, egg, ham and tomato... The balance of flavors is both comforting and satisfying, and I love how the thinly sliced cucumber adds a refreshing crunch to every bite. It’s a recipe with heart, and I think we should call it the CEHT sandwich after its key ingredients: Cucumber, Egg, Ham, and Tomato. Making this sandwich is quick and easy, perfect for a light lunch or even a hearty breakfast. The toasted sourdough brings a delightful crunch, while the slightly salty, seasoned cucumber, juicy tomatoes, and runny yolk from the over-easy egg create layers of flavor that are hard to resist. It ’s the kind of sandwich that feels comforting but still has enough freshness and texture to keep things interesting. You’ll definitely want to try this recipe because I’ll be incorporating it into my next one, so you can see how this humble yet delicious sandwich can be the foundation for something even more exciting. Whip one up, and enjoy the simple goodness of this CEHT sandwich while staying tuned for the next twist! Ingredients: Inspired by @ miso.en.place (Serve 2) Cucumber Thinly Sliced, 1/2 Preferably Seedless Sea Salt, Pinch Sourdough Bread, 4 Slices Olive Oil, For Toasting Ham, 4 Slices Over Easy Eggs, 2 Tomatoes Thinly Sliced Black Pepper, Pinch Kewpie Mayo, For Spreading Dijon Mustard, For Spreading Equipment: Cast Iron Skillet / Pan Directions: Season the cucumber slices with salt. Mix until well combined and set them aside for 15 mins. In the meantime, toast bread on a skillet over medium heat with some olive oil. Toast until crispy brown, 1 side only. Transfer onto serving plates. In the same skillet, lightly sear the ham. After 15 mins, squeeze out as much juice from the cucumber slices as humanly can. Spread mayo on 2 slices of bread, and mustard on the other 2. Place tomatoes onto the mayo spread bread. Season lightly with salt and pepper. Followed by the seared ham, over easy and cucumber slices. Lastly, the over easy eggs. Finish the sandwich with the remaining slices of bread. Serve immediately. Let's devour this... Everything is so well balanced... Recipe Video:

Jump To Recipe Jump To Video Lebanese pumpkin hummus is a creative twist on the classic hummus, blending the rich, earthy flavors of pumpkin with traditional Middle Eastern ingredients like tahini and garlic. While hummus has been a staple in Middle Eastern cuisine for centuries, this variation adds a seasonal touch with homemade pumpkin puree. The addition of Lebanese 7 spice brings warmth and depth, while the pomegranate molasses adds a tangy sweetness that contrasts beautifully with the creamy hummus. It’s a delicious blend of tradition and innovation, perfect for the fall months. This pumpkin hummus isn’t just a flavorful dip—it also showcases the versatility of simple, wholesome ingredients. The creamy texture of the pumpkin, combined with the nutty tahini and bold spices, creates a unique spread that’s perfect for pairing with toasted bread or flatbreads. It's a wonderful way to incorporate seasonal ingredients while still staying true to the rich flavors of Lebanese cuisine. If you’re looking for something different yet familiar, I highly recommend trying this recipe. It’s an easy way to elevate your hummus game with a comforting fall twist, and the balance of flavors will make it a hit at any gathering. Plus, making your own Lebanese 7 spice and pumpkin puree gives this dish a homemade touch that’s truly special. Give it a try, and bring some Lebanese-inspired warmth to your table! Ingredients: (Serve 2) Pumpkin Puree Homemade , 175g Garlic, 1 Clove Parsley, A Handful Tahini, 1 TBSP Sea Salt, Pinch Lebanese 7 Spice Homemade , 1 TSP White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Pumpkin Seed Oil, For Drizzling Pomegranate Molasses / Balsamic Vinegar, For Drizzling Toasted Bread, For Serving Equipment: Blender Directions: Please visit my " How To Make Pumpkin Puree " page for the recipe. Please visit my " Lebanese 7 Spice " page for recipe. In a large mixing bowl, add pumpkin puree, garlic, parsley, tahini, salt and spice. I am using a hand blender to blitz until smooth and well combine. You can use a blender as well. Transfer to a serving bowl. Garnish with white and black sesame seeds. Drizzle pumpkin seed oil and pomegranate molasses over the top. Finally, sprinkle some more parsley over the top. Serve with some toasted bread or any flatbread. Mama Mia... This is addictively yummilicious... Recipe Video:

Jump To Recipe Jump To Video Rogan Josh is a rich, aromatic lamb curry that originated in Persia and made its way to India, where it became a beloved staple in Kashmiri cuisine. The name “Rogan Josh” roughly translates to “red heat,” a nod to its vibrant red color achieved through Kashmiri chilies and ratanjot root. Traditionally cooked with tender lamb, yogurt, and a carefully balanced array of spices, this dish is known for its deep flavors and warming heat. While the ingredient list may seem lengthy, each component brings a unique note, building layers of taste and aroma that make Rogan Josh a truly unforgettable dish. This recipe brings out the best of Rogan Josh through a slow-cooking method that allows the flavors to meld over time, resulting in tender, succulent lamb and a rich, fragrant sauce. The homemade lamb stock, infused with roasted bones and spices, adds a deep umami flavor that enhances every bite. Mustard oil, ghee, and a unique blend of spices like cardamom, fennel, and asafoetida give the dish a depth and complexity that make it worth every step. The ratanjot root, cooked in ghee, creates the signature vibrant red color that is as appealing to the eyes as it is to the palate. I still prefer blending my spices... For anyone who loves hearty, traditional dishes, Rogan Josh is a must-try, especially during special occasions. Yes, it requires time and care, but the result is a warming, deeply satisfying curry that pairs beautifully with chapati or steamed rice. With its origins in both Persian and Kashmiri cuisine, making Rogan Josh at home brings a touch of history to your kitchen and is sure to impress anyone who tastes it. Dive into this recipe, and enjoy the process of creating a dish that’s as rich in culture as it is in flavor. Ingredients: (Serve 8) Spices: Kashmiri Chilies, 6 Cloves, 3 Green Cardamom, 3 Black Cardamom, 1 Fennel Seeds, 3 TBSP Coriander Seeds, 1 TBSP Cumin Seeds, 1/2 TBSP Yogurt, 100g Ginger Powder, 1/2 TSP Garlic Powder, 1/2 TSP Hing | Asafoetida, 1/4 TSP Saffron, 1 Fat Pinch Jaggery, Pinch Whole Milk, 2 TBSP Stock: Lamb Bones, 500g Sea Salt, Pinch Black Pepper, Pinch Milk Powder, 1 TBSP Shallots Sliced & Crushed, 5 Garlic Crushed, 3 Cloves Ginger Crushed, 2" Bay Leaves, 2 Rogan Josh: Lamb Shoulder, 500g Sea Salt, Pinch Black Pepper, Pinch Red Onion Finely Sliced, 1 Kashmiri Chili Powder, 1 TBSP Ratanjot Roots, 2 Ghee, 2 TBSP Jaggery, Pinch Garam Masala Homemade , 1 TSP Coriander Coarsely Chopped, A Handful Chapati Homemade, For Serving Equipment: Spice Grinder Cast Iron Skillet / Pan Mortar & Pestle Slow Cooker / Pressure Cooker Heavy Pot Blender / Hand Blender Directions: Please visit my " Chapati " page for the recipe. Please visit my " How To Make Shahi Garam Masala " page for the recipe. Prepare the spices. Soak kashmiri chilies in some hot water. Set them aside until hydrated. *Reserve the soaking liquid.* Transfer to a blender with some of that soaking liquid. Blitz until smooth. Set it aside until ready to use. In a skillet over medium heat, add cloves, green, black cardamom, fennel, coriander and cumin seeds. Toast until aromatic. Transfer to a mixing bowl, along with yogurt, ginger, garlic powder and hing. Whip until well combined. Set aside in the fridge until ready to use. Grind saffron and jaggery with a mortar and pestle until powder forms. Stir in the milk and set it aside until ready to use. Prepare the stock. Preheat oven to 200 degrees celsius or 400 fahrenheit. Transfer the bones to a baking dish. Season with salt and pepper. Sprinkle in the milk powder and mix until well combined. Wack to the oven and bake for 30 mins. Flip the bones and add in shallots, garlic and ginger. Continue baking for another 15 mins or until the bones are browned. Transfer everything to a pot with 1L of water. Add in that reserved soaking liquid as well. Add a splash of hot water and deglaze the baking dish. Take your time to deglaze as this is liquid gold. Transfer the deglazed liquid to the pot. Add in bay leaves and stir to combine well. Turn the heat up to medium and bring it up to a simmer. Cook for 20 mins or until it is reduced by 1/4. Drain into a slow cooker and fish out the bones. Discard the rest of the ingredients, Set the bones aside. Prepare the Rogan Josh. Season the lamb shoulder with salt and pepper. In a skillet over medium-high heat, add mustard oil. Once the oil is heated up, sear the lamb until crispy brown. Flip and continue searing for another min. Transfer to a cutting board and set it aside to rest. In the meantime, add onion to the same skillet. Season with salt and pepper. Saute until lightly caramelized. Deglaze with some of that lamb stock. Add in the yogurt mixture and blended chili. Saute until well combined. Coarsely slice the lamb shoulder and transfer everything to the skillet, along with all the juices. Add in the reserved bones and chili powder. Stir to combine well. Transfer everything to the lamb stock in the slow cooker, making sure everything is fully submerged. Cover and cook on high for 6 to 8 hrs or until the meat is super tender. *If you do not have the time, you can do this with a pressure cooker for 1 to 1.5 hrs.* Transfer to a pot over medium heat. Bring it up to a simmer. Cover and cook for another 10 mins or until reduced and thickened according to your preference. Stir occasionally to prevent sticking. Lastly, add ratanjot roots and ghee to a pan over medium heat. Stir and cook until the ghee has melted and turns to bright red. Drain into the Rogan Josh and discard the residue. Stir to combine well. Taste and adjust for seasonings with salt, jaggery and garam masala. Give it a final stir. Garnish with coriander. Serve immediately with chapati. Worth all the effort... An umami bomb... 1 serving is never enuff... Recipe Video:

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

Jump To Recipe Jump To Video Sometimes, the best ideas come from the most unexpected places. After sharing my original Mala Noodles recipe, someone in the YouTube comments suggested, "Why not stir-fry the sauce with the noodles instead?" It was such a simple tweak, but one that completely changed the dish. Traditionally, mala noodles are served as a dry-mixed dish, where the noodles are tossed in a bold, numbing chili sauce. But stir-frying everything together deepens the flavor, helps the sauce cling better, and adds a slight smokiness that makes the dish even more addictive. This method reminds me of Chongqing xiao mian (重庆小面), a popular street food in China, where the key is getting the right balance of spicy, numbing, and savory notes. The result? A perfect balance of heat, fragrance, and umami. The Sichuan peppercorns bring their signature numbing tingle, while the mala sauce coats the noodles in that deep, fiery heat. The toasted sesame paste gives it richness, and the final drizzle of black vinegar and sesame oil ties everything together. To add texture and balance, I throw in crushed peanuts, sesame seeds, and some blanched bok choy, which brings a refreshing contrast to all that spice. This dish is quick, easy, and packed with flavor, making it a go-to meal when you're craving something bold and satisfying. Whether you’re a longtime mala fan or just starting to explore Sichuan flavors, this stir-fried version is worth a try. So, to the YouTube commenter who suggested this—you were absolutely right! I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Chicken Stock Homemade , 1/4 Cup Light Soy Sauce, 1 TBSP Sesame Paste, 1/2 TBSP Sesame Oil, 2 TBSP Garlic Finely Minced, 3 Cloves Sichuan Peppercorns, 1 TSP Adjust To Preference Preserved Bamboo Shoots, 1 TBSP Mala Sauce Homemade , 1 TBSP Adjust To Preference Or Chili Oil Homemade Sea Salt, Pinch Bok Choy, 1 Bunch Or Any Leafy Veg Handmade Noodles Homemade , 100g Or Any Dried Chinese Noodles Granulated Sugar, Pinch Black Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP Crushed Roasted Peanuts, A Handful White Sesame Seeds, A Pinch Black Sesame Seeds, A Pinch Scallions Coarsely Chopped, For Garnishing Equipment: Sauce Pot Wok / Skillet / Pan Mortar & Pestle Directions: Please visit my " Volcano Handmade Noodles " for the recipe. Please visit my " Mala Yuan Yang Hot Pot " for the recipe. Please visit my " How To Make Chili Oil " for the recipe. Please visit my " How To Make Chicken Stock " for the recipe. Combine chicken stock, soy and sesame paste in a bowl. Set it aside until ready to use. In a wok or skillet over medium heat, add sesame oil. Once the oil is heated up, add in garlic, peppercorns and bamboo. Saute until aromatic. Next, add in the mala sauce and saute well combined. Followed by the stock mixture. Bring it up to a simmer. Continue cooking until slightly reduced. At the same time, bring a pot of water with a pinch of salt up to a simmer. Blanch the bok choy or any leafy veg you use for 30 secs or until it is bright greenish. Fish the veg and set it aside until ready to use. In the same pot of water, cook noodles until just under al dente (about 30 secs less). Drain and transfer the noodles into the wok. Saute until well combined and the noodles are well coated. Taste and adjust for seasonings with salt and sugar. Kill the heat,drizzle black vinegar and toasted sesame oil over the noodles. Transfer to a serving bowl. Lay the veg on the noodles. Sprinkle crushed peanuts and sesame seeds over the top. Garnish with some scallions. Serve immediately. The only exercise I'm excited about: Noodles Pull... Noodleslicious... Recipe Video:

Jump To Recipe Jump To Video Sichuan Boiled Beef (水煮牛肉, Shuizhu Niurou) is a classic dish in Sichuan cuisine, renowned for its bold flavors, intense heat, and signature numbing sensation from Sichuan peppercorns. The dish dates back to the early 20th century and was originally created by Sichuan chefs as an affordable and flavorful meal. Contrary to the name, the beef isn’t simply boiled—it’s carefully marinated, velvety smooth, and cooked briefly in a spicy broth, resulting in a tender texture that contrasts beautifully with the crunchy vegetables beneath. The final flourish of hot oil poured over aromatics and ground chilies unlocks a smoky aroma that makes the dish truly irresistible. One of the defining features of this dish is its “mala” (麻辣) flavor—mala translates to numbing and spicy, a unique characteristic of Sichuan food achieved by combining dried chilies and Sichuan peppercorns. The beef is “velveted” in a marinade that keeps it buttery soft even after cooking, while the broth is infused with Doubanjiang (fermented chili bean paste), garlic, ginger, and chili powder. Beneath the beef lies a bed of nappa cabbage and bean sprouts, soaking up the rich, spicy soup. It’s a dish that hits every flavor note—savory, spicy, numbing, and umami-rich—making it a true standout in any meal. If you’re looking for a dish that delivers big, bold flavors, Shuizhu Niurou is a must-try. Despite its fiery appearance, the spice is complex rather than overwhelming, with layers of umami and aromatics that balance the heat. The process might seem elaborate, but it’s surprisingly straightforward, especially once you get the hang of velveting the beef and building the broth. Serve it with a bowl of steamed rice, and you have a meal that will transport you straight to the heart of Sichuan. If you’ve never made Sichuan food at home before, this dish will make you fall in love with it—I know I did. Ingredients: (Serve 4) Beef: Beef Chuck / Flank, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Baking Soda, 1/8 TSP ShaoXing / Hua Tiao Wine, 2 TBSP Egg Whites, 2 Cornstarch, 60g Sesame Oil, 1 TSP Soup: Sichuan Dried Chilies, A Handful Adjust To Preference Or Kashmiri Dried Chilies Rapeseed / Sunflower / Canola / Peanut Oil, 5 TBSP + 1/4 Cup Sichuan Peppercorns, 2 TSP Adjust To Preference Boy Choy Coarsely Sliced, 3 Bunches Or Nappa Cabbage, CaiXin, Any Leafy Veg Beansprouts, A Handful Sea Salt, Pinch DouBanJiang | Chili Bean Paste, 2 TBSP Fermented Black Beans Coarsely Chopped, 1 TBSP Garlic Finely Minced, 3 Cloves + More For Garnishing Ginger Finely Minced, 2" Chili Powder, 1 TSP Beef / Chicken Broth, 3 Cups Light Soy Sauce, 1 TBSP Slurry, 1 TBSP of Cornstarch + 1 TBSP of Water Granulated Sugar, Pinch Scallions Coarsely Chopped, For Garnishing Coriander Coarsely Chopped, For Garnishing Equipment: Wok / Pot Directions: Prepare the beef. Remove any excess fat from the beef chuck or flank. Slice the beef to about 1/8" thick against the grain. *You can freeze the beef for about 30 mins for easier slicing.* Transfer to a large mixing bowl. Add in salt, pepper, mushroom, garlic, ginger, baking soda, ShaoXing and egg whites. Massage the marinade onto the beef until well combined. *This is called velveting the beef.* Cover and chill in the fridge for at least 1hr. In the meantime, prepare the soup. Cut the dried chilies into sections and shake off the seeds. Discard the seeds. In a wok or pot over medium heat, add 1 TBSP of oil. Add the deseeded chilies and peppercorns once the oil is heated up. Saute until aromatic. Transfer to a cutting board and coarsely chop. You can start to smell the amazing aroma. Set it aside until ready to use. In the same wok or pot over medium heat, add 2 TBSP of oil. Add in the bok choy and sprouts once the oil is heated up. Season with salt. Saute until well combined. Continue cooking until the vegetables are about 90% cooked. Transfer to a large serving bowl. The beef should be marinated. Give it a quick mix and the beef should absorb most of the liquid. Add in the cornstarch and mix until fully incorporated, making sure there are no streaks of cornstarch. Lastly, mix in the sesame oil until well combined and set it aside until ready to use. In the same wok or pot over medium heat, add 2 TBSP of oil. Once the oil is heated up, add in the doubanjiang. Saute until aromatic. Followed by black beans, garlic and ginger. Next, add in the chili powder and saute until aromatic. Deglaze with 1 cup of broth. Add in the remaining broth and bring it up to a simmer. Turn the heat down to low and drop the beef into the soup, 1 piece at a time. *This is to prevent sticking.* Stir to combine well and bring the soup up to a simmer. Continue cooking for a couple of mins and until reduced slightly. Add in light soy sauce and give it a quick stir. Taste and adjust for seasonings with salt and sugar. Add in the slurry. Stir and continue cooking until thickened. Transfer everything over the veg. Garnish with the dried chili mixture and some minced garlic. Pour 1/4 cup of hot oil over the garnishes. Lastly, garnish with some scallions and coriander. Give it a mix. Serve immediately over some rice. Yummilicious... Succulent... Spicy, numbing, dangerously addictive... Recipe Video:

Jump To Recipe Jump To Video Some dishes just taste like home—and this soy chicken is one of them. My mum used to make this dish, and I never really questioned where it came from. It was just a part of our table, our family, our memories. But over time, I learned that soy-braised chicken exists in many variations across different cultures. The Cantonese version (豉油鸡) is usually made with a whole chicken, giving it a smooth, glossy skin. The Taiwanese version (滷鸡, Lu Ji) leans more toward the red braising method, often incorporating five-spice and stewing until deeply flavorful. My mum’s version? Somewhere in between—not quite one or the other, but completely ours. What makes this dish special is the deep umami and sweetness of the soy sauce, balanced with aromatics like cinnamon, star anise, and licorice root. The soft, custardy eggs soak up all that flavor overnight, while the tofu puffs turn into sponges for the braising liquid. Instead of using a whole chicken, I prefer flats-only wings because they get perfectly tender and flavorful. Steeping everything in the sauce after cooking ensures the flavors meld beautifully, making each bite just as rich as the last. If you’ve never made soy-braised chicken before, this is the perfect recipe to start with. It’s simple, uses humble ingredients, and gets better the longer it sits. You can even reuse the braising liquid to make another batch, or try braising tofu, beef shank or simply make more soy eggs in it. It’s a dish that doesn’t just feed you—it stays with you. And for me, it’s a way to keep a piece of my mum’s cooking alive. I hope you give it a try and make it your own. Ingredients: (Serve 4) Water, 500g Soy Sauce, 500g Sake, 30g Dark Soy Sauce, 30g Soy Sauce Paste, 30g Or Oyster Sauce Rock Sugar / Granulated Sugar, 300g Cinnamon Sticks, 2 Bay Leaves, 3 Star Anise, 1 TBSP Chinese Licorice, A Small Handful Ginger Crushed, 2" Garlic Crushed, 3 Cloves Scallions Coarsely Chopped, 2 Stalks + More For Garnishing Fridge Chilled Eggs, 4 Chicken Wings, 500g I'm using Flats Tofu Puffs, 12 Toasted Sesame Oil, For Drizzling Coriander Coarsely Chopped, A Handful Equipment: Heavy Pot Sauce Pot Directions: Add water, soy, sake, dark soy, soy paste, sugar, cinnamon, bay leaves, star anise, licorice, ginger, garlic and scallions to a heavy pot. Bring it up to a simmer. Continue stirring and cooking until the sugar has completely melted. Remove from heat and set aside to cool down completely. In the meantime, bring 1 inch of water, in a sauce pot, to a slow, gentle simmer. Carefully place the eggs into the water using a pair of tongs. Cover and let the eggs cook for exactly 6 mins. Remove from heat and immediately place the eggs under running water. Add ice if needed to stop the eggs from cooking further. Carefully peel the shells from the eggs. Once the soy mixture has cooled down completely, transfer everything to a container. Add in the eggs and cover the eggs with a cartouche. Cover and chill in the fridge overnight. The next day, fish out the eggs and set them aside until ready to use. Transfer the remaining soy mixture to a heavy pot. Poke some holes in the chicken wings with a fork and drop them into the pot. Add in tofu puffs as well. Give it a mix to submerge the tofu puffs and turn the heat up to medium. Bring it up to a simmer. Turn the heat down to low and cook for 15 to 20 mins, or until the chicken is cooked thru'. Stir occasionally to prevent burning. Taste and adjust. If it is too salty, you can add more water, 1 cup at a time. If it is too bland, add more soy sauce to taste. Turn off the heat, cover and steep for 10 mins. Serve the wings and tofu puffs over some rice. Drizzle some of that soy sauce and toasted sesame oil over the rice. Garnish with some scallions and coriander. Serve immediately with soy eggs. On a side note, you can drain the soy mixture, discard all the residue and use it to braise tofu, beef or simply make more soy eggs. Succulent... Perfect soy eggs every single time... Nourishing... Recipe Video:

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

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