Okay I’ll admit, these have nothing to do with Easter, but here we are 😄

If you'd like to give them a go, here's a similar recipe to the one I used. with the following tweaks.

- I used a stand mixer to make the dough (much easier).

- I added 200-300g of pumpkin (steam until soft first) to the mix and reduced the water to account for the pumpkin’s high moisture content.

If you would like to give it a go, Here's a similar recipe I found.

I swapped the bok choy for iceberg lettuce, used store-bought chicken broth instead of homemade, and added some leftover rice noodles (Ho Fun) from the fridge and finally garnish with green onions.

Ingredients

• Protein: ~300g Pork ribs, 1-2 Cantonese sausages.
• Rice: 2 cups pre-soaked Jasmine rice.
• Aromatics: Minced ginger, minced garlic, 1 tsp fermented black beans.
• The Marinade: 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp cornstarch.
• Finishers: oil (for the sizzle), light soy sauce, chopped spring onions.

Instructions

1. Marinate: Mix the ribs with ginger, garlic, fermented black beans, and the marinade ingredients. Let sit for at least 10 minutes.
2. Prep the Pot: Brush the bottom of your claypot with oil. Add the soaked rice and water to cover the rice by about 1cm.
3. Initial Cook: Cover and cook on medium-low for ~5 minutes.
4. Use chopsticks to poke a few holes in the rice.
5. Assembly: Lay the ribs and sliced sausages over the rice.
6. Drizzle a little oil along the outer edge of the lid.
7. Rotate & Simmer: Turn the heat to very low. Every minute or so, tilt and rotate the pot so the flame hits the sides.
8. Serve: Garnish and serve hot.

Braised Pork Belly (Dong Po Rou) is the ultimate Chinese comfort food. This melt-in-your-mouth dish features juicy pork belly simmered low and slow in a rich, savory-sweet sauce.

👉 Check out the full recipe here.

Ingredients

• 2 lb pork belly, skin on
• 1 bunch scallions (cut into 3-inch pieces)
• ~11 slices ginger
• 4 tbsp soy sauce
• 1 tbsp dark soy sauce
• 3 cups Shaoxing wine
• 1½ tbsp rock sugar
• 4 tbsp water
• 1 tbsp cooking oil

Instructions

1. Blanch pork: Add pork belly and 2 slices ginger to a pot of water. Bring to a boil and cook 15 min. Drain, rinse, and cut into ~2½-inch cubes.
2. Set up pot: Line a pot with scallions and remaining ginger. Place pork belly skin-side down. Add soy sauce, dark soy sauce, and Shaoxing wine.
3. Make syrup: Heat rock sugar + water until syrupy, add oil, cook until light brown. Pour into the pot.
4. Braise: Bring to a boil, then simmer 45 min. Flip pork skin-side up and simmer another 45 min.
5. Steam: Steam the pot for 1½ hours until the pork is incredibly tender.

Shrimp Cheung Fun is a classic dim sum dish. When made properly, the rice rolls are silky, smooth, and slightly translucent, perfect with shrimp and sauce. 👉 Check out full recipe video here.

Serves: 4

Prep time: 25 minutes

Cook time: 20 minutes

For the shrimp:

5 ounces (12 to 16 pieces) medium shrimp, peeled and deveined

Pinch of salt

Pinch of white pepper

½ teaspoon rice wine

½ teaspoon sesame oil

½ teaspoon cornstarch

1 ½ teaspoons water

For the sauce:

4 tablespoons hot water

2 tablespoons sugar

2 tablespoons soy sauce

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

½ teaspoon sesame oil

For the Cheung Fun:

½ cup rice flour

2 tablespoons tapioca starch

2 tablespoons wheat starch

1 ½ cups water

2 tablespoons avocado oil, separated, for brushing

Discover how to make delicious chili oil at home in just 5 minutes. It’s great for elevating noodles, stir-fries, or as a simple dipping sauce.

👉 Full Recipe Video Here.

Ingredients:

• 1/2 cup red chili flakes
• 1/2 cup paprika
• 1/2 teaspoon salt
• Pinch of five-spice powder
• 3 tablespoons sesame seeds
• 1 1/2 cups oil
• 2 pieces ginger
• 2 tablespoons scallions, chopped
• 3 cloves garlic, smashed
• 1 tablespoon Chinkiang vinegar, or other types

Ingredients

• 2 Long Eggplants
• 2 Green Peppers (sliced)
• 1 Tbsp Salt (for marinating)
• 1 Tbsp Minced Garlic & Green Onion
• Cooking Oil

The Sauce

• 1 Tsp Oyster Sauce
• 1 Tsp Chili Paste (Sriracha or Doubanjiang)
• 1 Tbsp Light Soy Sauce
• ½ tsp Chicken Bouillon
• 1 tsp Sugar
• 1 tsp Cornstarch
• 3 Tbsp Water

Instructions

1. Prep: Hand-tear eggplant into strips. Marinate with salt for 10 minutes.
2. Squeeze: Rinse the eggplant with water, then squeeze out as much moisture as possible.
3. Sauce: Mix all "The Sauce" ingredients in a small bowl.
4. Stir-fry: Heat a little oil. Sauté eggplant until softened. Add garlic, green onions, and green peppers; stir-fry for 1-2 minutes.
5. Finish: Pour in the sauce. Stir-fry on high heat until the sauce thickens and coats everything evenly.

Ingredients

• Meat: 3 strips of skinless pork belly (approx. 500g–600g).
• Aromatics: Minced ginger and garlic.

The Marinade:

• 1 pack of Char Siu sauce.
• Mei Kuei Lu (Rose Dew wine). 1 Tsp
• Oyster sauce. 1 Tsp
• Honey. 1 Tsp

Cooking Liquid: 1 bowl of water.

Instructions

• Marinate: Place the pork belly in a bowl. Add ginger, garlic, rose dew wine, oyster sauce, one pack of char siu sauce, and honey. Mix well and let marinate for 2 hours.
• Pan-Sear: Heat a frying pan over low heat. Sear the pork until both sides are slightly charred and golden brown.
• Braise: Pour in the remaining marinade and one bowl of water. Cover and simmer on low heat for 30 minutes.
• Glaze: Remove the lid and turn up the heat to high. Reduce the sauce until it thickens into a sticky glaze coating the meat.
• Serve: Slice to your preferred thickness and serve.