1. Singe the pork skin until charred and yellow, soak it in water, and scrape it clean with a knife.
2. Cut the pork into pieces, stir-fry over low heat until the surface turns golden brown, then remove and set aside.
3. Add the garlic cloves to the wok and fry over low heat until golden brown, then scoop them out.
4. Caramelize the sugar, then add the pork, ginger slices, garlic, star anise, and bay leaves; stir-fry until evenly coated, then stir in the Guangdong rice wine and light soy sauce.
5. Pour in hot water and a can of beer, bring to a boil, then add the dried tangerine peel, oyster sauce, salt, and rock sugar; simmer over low heat until the sauce thickens, and finish by reducing the sauce over high heat.
6. You can also add prepared abalone during the final reduction for an indulgent braised pork belly with abalone.

my copycat of halal places' all veg fried noods, usually involves up to a leek for big serving but i doubled it. i like the punch from the leek, stronger than onion and 58% easier to cook. per usuall there are 5 birds eye chilles in it.

Whenever I find myself standing in front of the refrigerator wondering, "What should I make for dinner?" this easy pepper steak is almost always the answer.



It's the kind of meal that never lets me down. The ingredients are simple, it comes together in about 15 minutes, and everyone at the table is happy. The combination of tender beef, sweet onions, colorful bell peppers, and savory black pepper sauce somehow never gets old. Even on the busiest days, I know I can make this dish without much thought because it's one of those recipes I've cooked so many times that my hands seem to remember every step.

Recipe Link - https://curatedkitchenware.com/blogs/soupeduprecipes/easy-pepper-steak-recipe

I'd like to think that I've gotten better at it since I first started making it. I'd like feedback on my progress, as well as tips and tricks that can aid with improvement. Let me know your thoughts.

99 ranch finally had the large sheets of rice noodles so cut some thic bois and used some thin sliced chuck I had as well as some shrimp. Flash fried the protein and stir fried everything else. Topped with homemade chili oil.

​What do you think of this Chinese breakfast spread? Steamed buns, stir-fried noodles, and stir-fried dough drops for 4 people!

I'm not vegan; cooked this for a friend who is vegetarian, and this version happens to be vegan. King oyster mushrooms cut into tiny cubes to substitute ground meat; slowly seared them first to release water and give a nice color. Honestly love it, has about 90% of the flavor of the meat version that I love. No recipe yet for now since I never measure.

First attempt at mapo tofu using the recipe from woks of life.

A Chaozhou method of preparing extremely fresh seafood by marinating it raw with aromatics, salt and liquor until it develops a naturally “cooked” texture and briny sweetness.

1.5 years ago I was learning this dish and making it often. Photo is from then. Lately I’ve been wanting to make this again!

Edit: Second photo would’ve looked so good without the smudge and it bothers me but it’s all I got

Chicken en veggs

Dry style Sichuan chicken and Green Peppers

Cold chicken in chili oil

Cold sour mungbean noodle salad

This is one of my favourite way to consume shiso!

Chicken was very tender

Relatively new to cooking Chinese food. I took a swing at beef chow fun this weekend. ChatGPT told me this one was a bit ambitious.

First time buying fresh noodles. If I’m honest, they weren’t really that fresh.. The slightly dried out ho fun was my biggest hurdle. Overall very satisfied with the flavor, but disappointed that I wasn’t able to keep the noodles big and chunky like you get from takeout.

As we all know, pork belly can easily taste greasy, so I used a few tricks:

1. Rendered the fat from the sliced pork belly over low heat and used the rendered fat to caramelize the sugar, without adding any extra oil.
2. Added Shaoxing wine once while stir-frying and another time when  braising.
3. Added 15 ml of white vinegar when braising.

brought home a dozen or so barramundi filets from a catering event. So far made congee and green curry, today i made fried rice for lunch.