soft shell crab

Hunan chicken

Chicken with Garlic Sauce

Crispy Duck

Curry dish

Pot Stickers

Calamari

Crispy Wrapped Shrimp

Roti Canai

Shrimp with Chinese Eggplant

Stir Fried Shrimp with Baby Bok Choy

Belacan Shrimp with String Bean

Belacan Shrimp with Okra

Mixed Vegetables with Shrimp

Ginger & Scallion Shrimp

Spicy Jalapeño Beef

Beef Rendang

Belacan Beef with Okra

Belacan Beef with String Beans

Padhimmgpan Chicken

Padhimmgpan Beef

Tasty Spicy Beef or Chicken

Mongolian Beef or Chicken

Beef or Chicken with Broccoli

If your crabs are not already cleaned, rinse them under cold water. Remove the face and gills if necessary and flip the small tail flap up and tuck it under. Pat each crab dry thoroughly with paper towels. Leave them whole.

Prepare crabs

In a shallow bowl or pie plate combine 1 cup flour, 1/2 cup cornmeal, 1/4 cup corn flour (if using), 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/4 tsp cayenne and 1/2 tsp garlic powder; whisk to combine. In another bowl whisk together 2 eggs and 1/2 cup milk or buttermilk until smooth.

Make dredge and egg wash

Pour about 1 cup vegetable oil into a 10–12 inch skillet so it reaches roughly 1/4 inch depth (enough to shallow-fry). Heat over medium-high until oil registers 350°F (175°C) or a pinch of dry flour sizzles immediately when dropped in.

Heat frying oil

Working one at a time, gently dredge each crab first in the egg wash, letting excess drip back, then press into the flour/cornmeal mixture, coating both sides and the legs. Shake off loose flour. Place crabs in the hot oil, legs pointing toward the edge to prevent curling, and cook 3–4 minutes per side until golden brown and crisp. Adjust heat as needed so coating browns but doesn't burn. Cook in batches to avoid crowding; add more oil if needed between batches.

Dredge and fry

When crabs are done, transfer to a wire rack set over a sheet pan or paper towels. Add 2 tbs unsalted butter to the skillet and let it brown lightly (about 1–2 minutes), stir in 1 tsp flour and cook 30 seconds, then squeeze in half the lemon and add chopped parsley; swirl to combine. Spoon a little of this brown butter-lemon sauce over each crab. Let crabs rest 2 minutes before serving.

Finish in butter and rest

Stir together 1/2 cup mayonnaise, 1 tsp Dijon, 1/2 tsp hot sauce, 1 tsp chopped capers, 1 tsp lemon juice, 1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.

live soft-shell crabs (cleaned)

all-purpose flour

cornmeal

fine corn flour (optional, for extra crisp)

salt

black pepper (freshly ground)

paprika

cayenne pepper

garlic powder

eggs

whole milk or buttermilk

vegetable oil (for frying)

unsalted butter

all-purpose flour (for brown butter pan sauce)

lemon

fresh parsley (chopped)

mayonnaise

Dijon mustard

hot sauce

capers (chopped)

lemon juice

black pepper

Trim excess fat from the chicken thighs and cut into 1" bite-size pieces. Place in a bowl.

Prepare the chicken

Add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tbsp cornstarch to the chicken. Mix thoroughly so each piece is coated. Let marinate 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tbsp vegetable oil and swirl to coat.

Working in one or two quick batches to avoid overcrowding, add marinated chicken pieces to the hot wok in a single layer. Spread them out and let sear without moving for about 1–2 minutes until the underside is golden, then stir-fry 1–2 more minutes until mostly cooked through. Remove chicken to a plate and set aside. Add a touch more oil between batches if needed.

With the wok still on high heat, add the halved dried chilies. Stir them for 20–30 seconds until fragrant and slightly darkened (be careful not to burn them).

Add the minced garlic and ginger and stir-fry for 15–20 seconds until fragrant.

Add the cut onion and red bell pepper and stir-fry 1–2 minutes until they begin to soften but still have some crunch.

Add the scallion pieces and stir briefly to combine (about 20–30 seconds).

While the vegetables cook, whisk together 1 cup chicken broth, 1 tbsp light soy sauce, 1 tsp dark soy, 1 tsp black or rice vinegar, 1 tsp sugar, 1 tsp doubanjiang, and 1 tsp hoisin (if using) in a bowl until smooth.

Pour the sauce mixture into the wok with the vegetables and bring to a gentle boil, scraping any browned bits from the bottom of the wok.

Return the cooked chicken and any accumulated juices to the wok. Stir to combine and simmer for 1–2 minutes to finish cooking the chicken and allow flavors to meld.

Mix 2 tsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook for 30–60 seconds until the sauce thickens and becomes glossy. If the sauce becomes too thick, add a tablespoon of water or broth to reach desired consistency.

Turn off the heat and drizzle 1/2 tsp sesame oil over the dish. Toss to coat.

Taste and adjust seasoning: add a pinch of salt or a splash of soy if needed, or a pinch of sugar if you'd like more balance.

Transfer to a serving plate and sprinkle toasted sesame seeds on top if using. Serve immediately over steamed rice.

boneless skinless chicken thighs

soy sauce (reduced-sodium preferred)

Shaoxing wine or dry sherry

cornstarch

vegetable oil (for cooking)

low-sodium chicken broth or water

dark soy sauce

light soy sauce

black vinegar or rice vinegar

sugar

doubanjiang (fermented broad bean chili paste)

hoisin sauce (optional for depth)

cornstarch (for slurry)

garlic cloves, minced

fresh ginger, minced

dried red chilies (like Chinese chiles), halved & seeds removed if desired

scallions (green parts only), cut into 1" pieces

red bell pepper, cut into 1" pieces

onion, medium, cut into 1" pieces

sesame oil

toasted sesame seeds (optional)

In a medium bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1/4 tsp salt. Add the cut chicken pieces and toss to coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate up to 1 hour.

Marinate

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. The oil should shimmer but not smoke.

Heat pan

Add the marinated chicken in a single layer (work in batches if necessary) and cook without moving for 1.5–2 minutes to develop color. Stir and continue to cook until pieces are cooked through and lightly browned, about 3–4 minutes total depending on thickness. Transfer chicken to a plate and set aside. Leave any fond in the pan — do not wipe it out.

Cook chicken

While chicken rests, whisk together 3/4 cup stock, 1.5 tbs soy sauce, 1/2 tsp dark soy (if using), 1 tsp rice vinegar, 1 tsp sugar, 1/2 tsp sesame oil, 1/8 tsp black pepper and 1/4 tsp red chili flakes (optional) in a small bowl. Set aside.

Prepare sauce base

Return the pan to medium heat. Add a light drizzle of oil if the pan is dry. Add the finely minced 6 garlic cloves and 1 tsp minced ginger along with the white parts of the 2 scallions. Stir constantly for 30–45 seconds until fragrant and just beginning to color — be careful not to burn the garlic.

Sauté aromatics

Pour the prepared sauce mixture into the pan, scraping up any browned bits. Bring to a gentle simmer. In a small cup, mix 1 tsp cornstarch with 1 tbs water to make a slurry, then slowly whisk the slurry into the simmering sauce. Continue stirring until sauce thickens and becomes glossy, about 1 minute.

Combine sauce and thicken

Return the cooked chicken and any accumulated juices to the pan. Toss to coat in the sauce and simmer 1–2 minutes until the chicken is heated through and the sauce clings to the pieces. Stir in the green parts of the scallions and 1 tsp toasted sesame seeds. Taste and adjust seasoning with a pinch of salt or more soy if needed.

Finish

Transfer the chicken with garlic sauce to a serving dish. Garnish with additional sliced scallion greens and an extra sprinkle of toasted sesame seeds. Serve hot over steamed rice or noodles.

Serve

boneless skinless chicken thighs (cut into 1" pieces)

soy sauce (for marinade)

cornstarch (for marinade)

salt (for marinade)

vegetable or chicken stock

soy sauce (for sauce)

dark soy sauce (optional, for color)

rice vinegar

granulated sugar

water (for slurry)

garlic cloves (finely minced)

fresh ginger (finely minced)

scallions (thinly sliced, whites and greens separated)

red chili flakes (optional)

toasted sesame seeds

additional sliced scallion greens

Remove the duck from its packaging, take out the giblets and neck from the cavity, and pat the duck thoroughly dry inside and out with paper towels. Trim any excess fat around the cavity and tail. Prick the skin all over with a small skewer or the tip of a sharp knife, making shallow holes through the skin but not through the meat—about 20–30 pricks total to allow fat to render and the skin to crisp.

Season the cavity lightly with 1 tsp kosher salt and a pinch of pepper. Rub the remaining 1 tbs of salt and the 1 tsp pepper over the skin evenly. Place the duck on a rack set over a sheet pan and refrigerate, uncovered, for at least 4 hours or preferably overnight to dry the skin (this helps achieve maximum crispiness).

Preheat a kettle and bring about 1 liter of water to a rolling boil. Place the duck breast-side up on the rack over the sheet pan. Carefully ladle or pour the boiling water evenly over the skin to tighten it—do this in a slow steady stream so the skin cooks slightly and contracts. Let the duck sit for 10 minutes to cool slightly.

Prepare an ice bath using the ice cubes and a little cold water. If desired, gently pour a few cups of cold water over the duck or use a cold damp towel to help cool the skin quickly. Pat the duck skin dry again thoroughly with paper towels. Return the duck to the rack and refrigerate uncovered for at least 1 hour to ensure skin stays dry.

In a small bowl, whisk together 3 tbs honey, 2 tbs soy sauce, 1 tbs rice vinegar, and 1 tsp five-spice powder until smooth. Stir in the sliced ginger and smashed garlic to infuse flavor.

Brush about half of the honey-soy glaze evenly over the duck skin, avoiding the cavity. Stuff the cavity with the quartered orange (if using), green onions, and a small drizzle (1 tsp) of vegetable oil to help conduct heat. Truss the legs with kitchen twine to ensure even cooking.

Preheat the oven to 425°F (220°C). Place the rack with the duck on the sheet pan in the center of the oven. Roast at 425°F for 20 minutes to begin crisping the skin and rendering fat.

After 20 minutes, lower the oven temperature to 350°F (175°C). Continue roasting for an additional 60–80 minutes, brushing the duck with the remaining glaze every 20 minutes. During roasting, spoon off excess fat from the pan into a heatproof container as needed (reserved duck fat can be saved for later use).

Check the internal temperature with a meat thermometer inserted into the thickest part of the thigh without touching bone; it should read 165°F (74°C). If the skin needs extra crisping at the end, place the duck under the broiler for 1–3 minutes, watching closely to avoid burning.

Remove the duck from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10–15 minutes to allow juices to redistribute.

Carve the duck into breasts, legs, and wings. Arrange on a platter and garnish with chopped cilantro if desired. Serve with reserved duck fat–roasted potatoes, steamed rice, or a simple salad.

whole duck (about 5–6 lb / 2.3–2.7 kg), giblets removed

kosher salt

black pepper, freshly ground

boiling water

ice cubes

honey

soy sauce

five-spice powder

fresh ginger, thinly sliced

garlic, smashed

green onions

vegetable oil (for trussing & cavity)

orange or mandarin, quartered (optional, for roasting)

fresh cilantro (optional, for serving)

Heat a large deep skillet or Dutch oven over medium heat. Add 3 tbs vegetable oil. When oil shimmers, add the chopped onion and a pinch of salt. Sauté, stirring, until the onion is soft and translucent, about 6–8 minutes.

Heat oil and soften aromatics

Add the minced garlic and grated ginger to the pan and cook, stirring frequently, until fragrant, about 30–45 seconds. Take care not to burn the garlic.

Add garlic and ginger

Stir in ground cumin, ground coriander, turmeric, paprika, and cayenne. Cook the spices for 30–60 seconds, stirring constantly, to bloom their oils and deepen flavor.

Toast spices and build flavor

Add the tomato paste and cook, stirring, for 1–2 minutes to remove rawness. Pour in the crushed tomatoes and 1 cup broth. Stir to combine, scraping any browned bits from the pan. Bring to a gentle simmer.

Add tomato and simmer

Stir in the coconut milk, 1.5 tsp salt and 1/2 tsp black pepper. Lower heat to maintain a gentle simmer while you prepare and add the main ingredients in the next section.

Finish base with coconut milk and seasoning

If using chicken: heat a separate large skillet over medium-high and add 1 tbs oil (or use the same pot after removing the base temporarily). Add the chicken pieces in a single layer and sear without moving until browned on one side, 2–3 minutes. Stir and brown the remaining sides for another 2–3 minutes. You do not need to fully cook the chicken through. Transfer the browned chicken into the simmering curry base.

Brown the protein (if using chicken)

If using tofu, cube and lightly pan-fry until golden and set aside, then add to the curry later. Add the cubed potatoes and sliced carrot directly to the simmering curry. Stir to submerge them in the sauce.

Prepare vegetables

Cover the pot partially and simmer the curry gently for 15–20 minutes, stirring occasionally, until the potatoes and carrots are tender and chicken is cooked through (internal temp 165°F / 74°C) or tofu is heated through. If the sauce reduces too much, add up to 1/4 cup water or broth to reach desired consistency.

Simmer until tender

Stir in the frozen peas during the last 3–4 minutes of cooking so they heat through but remain bright green.

Add peas

Taste the curry and adjust salt and pepper as needed. If using, stir in 1/2 tsp garam masala for extra warmth. For a creamier finish, whisk in 1/4 cup plain yogurt or cream off the heat so it doesn’t split.

Adjust seasoning and optional finishing spices

Squeeze the juice of 1 lime into the curry and stir. Sprinkle chopped cilantro over the top. Serve hot with rice, naan, or flatbread.

Brighten and serve

vegetable oil

yellow onion, finely chopped

fresh ginger, grated

ground cumin

ground coriander

turmeric

ground cayenne pepper

tomato paste

canned crushed tomatoes

vegetable or chicken broth

coconut milk (full-fat)

boneless chicken thighs, cut into 1-inch pieces (or firm tofu, pressed and cubed)

potatoes, peeled and cut into 1/2-inch cubes

carrot, sliced 1/4-inch

frozen peas

fresh cilantro, chopped

lime (juice)

optional: garam masala

optional: plain yogurt or cream

If using Napa cabbage, finely chop and sprinkle with 1/4 tsp salt; let sit 5–10 minutes, then squeeze out excess moisture in a towel or sieve. This prevents soggy filling.

In a medium bowl combine ground pork, squeezed cabbage, chopped scallions, minced ginger and garlic. Add 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp shaoxing wine, 1 tsp vegetable oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix vigorously with a spoon or chop with a cleaver repeatedly to develop a slightly sticky, cohesive texture (about 1–2 minutes). Taste a small pinch (optional, cooked in microwave or pan) and adjust seasoning.

Prepare a small bowl of water and lightly dust a work surface with cornstarch to keep wrappers from sticking. Keep wrappers covered with a damp towel so they don't dry out.

Place one wrapper on your palm or flat surface. Put about 1 teaspoon (approximately 5–7 g) of filling in the center — enough to form a plump dumpling without overfilling.

Dip your finger in the water and moisten the edge of the wrapper. Fold the wrapper in half to form a crescent, pressing at one end. Starting from one side, pleat the top edge toward the closed end with 3–5 small pleats, pressing firmly to seal and remove air. Repeat until all wrappers are filled. Lightly dust finished potstickers with a little cornstarch so they don't stick together on the tray.

Heat a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.

Arrange potstickers in the pan, flat-side down, without crowding (work in batches if necessary). Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour 1/2 cup water into the pan — it will sizzle and produce steam. Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through (pork should reach 160°F / 71°C).

Remove lid and increase heat to medium-high. Let any remaining water evaporate and crisp the bottoms for an additional 1–2 minutes to restore a brown, crisp base. Transfer potstickers to a plate lined with paper towel briefly to drain if desired.

Soft Shell Crab

Hunan Chicken

Chicken With Garlic Sauce

Crispy Duck

Curry Dish

Pot Stickers

Calamari

Crispy Wrapped Shrimp

Roti Canai

Shrimp With Chinese Eggplant

Stir Fried Shrimp With Baby Bok Choy

Belacan Shrimp With String Bean

Belacan Shrimp With Okra

Mixed Vegetables With Shrimp

Ginger & Scallion Shrimp

Spicy Jalapeño Beef

Beef Rendang

Belacan Beef With Okra

Belacan Beef With String Beans

Padhimmgpan Chicken

Padhimmgpan Beef

Tasty Spicy Beef Or Chicken

Mongolian Beef Or Chicken

Beef Or Chicken With Broccoli