Cook & eat
Recipes
Tomato Fishball Claypot With Glass Noodles
Three ingredients and one technique: tomatoes cooked down to a paste before anything else goes in, which gives a broth thick enough to coat the noodles.
Claypot Rice With Lap Cheong and a Crisp Base
The last ten minutes decide it: the pot comes off the heat and sits covered, which steams the egg and finishes the rice without burning the crust.
Steamed Beltfish With Scallion and Hot Oil
Beltfish needs almost nothing: a twenty-minute soak in ginger and pepper water, eight minutes of hard steam, then scallion and smoking oil poured over the top.
High-Hydration Focaccia With Pumpkin and Cheese
Eighty percent water, folded rather than kneaded, then baked with onion, pumpkin and Camembert until the top is a sheet of crisp cheese.
Cheese Lye Balls With Red Bean, Pretzel Style
A soft milk dough wrapped around red bean and cheese, frozen, dipped in lye and baked hard, which gives the pretzel crust without the pretzel shape.
Cheese and Beef Buns, Steamed Then Air-Fried
A Xinjiang-style stuffed bun with a beef, onion and Comté filling, steamed first so the dough stays soft, then blasted in an air fryer for a crisp shell.
Beef and Pickled Mustard Green Fried Rice
Cold rice, marinated beef, a handful of pickled greens and three eggs, which is a weeknight fried rice built from what a Chinese kitchen already has.
Scallion-Oil Wholemeal Buns with Camembert
A wet wholemeal starter left overnight, scallion oil worked into the dough, and a filling of sausage and Camembert inside each small bun.
Red Bean Fan Buns: Soft Milk Bread for a Crowd
An enriched milk dough rolled thin, spread with sweet red bean paste, cut into wedges and folded into fans that pull apart at the table.