Featured Recipes

Latest Recipes

Homemade Chinese Red Bean Paste

Homemade Chinese Red Bean Paste

This homemade Chinese red bean paste (紅豆沙) is smooth, thick and lightly sweet, and so much better if you prefer your red bean paste less sweet. This recipe uses a pressure cooker to cook the red beans much faster, then blends and cooks them down into a smooth paste that you can use for mooncakes, buns, pastries, rice cakes and so many other classic Chinese desserts.

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Red Bean Pan-Fried Sticky Rice Cakes

Red Bean Pan-Fried Sticky Rice Cakes

These red bean pan-fried sticky rice cakes (紅豆燒餅) are crispy and golden on the outside, soft and chewy in the middle, with a smooth, gently sweet red bean paste filling. I love that they’re not too sweet, making them the perfect afternoon snack or sweet bite after dinner!

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Mapo Tofu Steamed Egg

Mapo Tofu Steamed Egg

If Sichuan mapo tofu and Chinese steamed egg had a baby, it would be this dish! Silky and jiggly steamed egg topped with a rich, spicy mapo tofu topping made with minced pork, doubanjiang and Sichuan peppercorn. It’s cozy, packed with protein and ready in less than 30 minutes!

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Pineapple Fried Rice

Pineapple Fried Rice

This Thai pineapple fried rice is one of my favourite fried rice dishes. It’s made with juicy pineapple, prawns, bacon and eggs, all tossed with curry powder, turmeric and fish sauce for a savoury, fragrant and slightly sweet flavour. It’s also really easy to make and comes together in around 30 minutes.

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Sichuan Twice Cooked Pork (回鍋肉)

Sichuan Twice Cooked Pork (回鍋肉)

Sichuan Twice Cooked Pork (回鍋肉, hui guo rou) is a classic Sichuan stir-fry made with boiled then pan-fried pork belly, leek, cabbage and a bold, savoury doubanjiang based sauce. It’s ready in under 40 minutes, and it’s one of the most flavourful dishes you can make on a weeknight!

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