Crispy Rice & Kimchi Pancakes
I’ve known this since I was a kid learning how to make fried rice in my grandmother’s kitchen. The other day, I saw Carolina Gelen’s take on Ketchup Rice and thought it would be great to recreate a crispy Korean variation with kimchi and gochujang similar to a jeon but without the batter. It's quick to make, and its crispy golden exterior pairs perfectly with a sunny side up egg, making it a hearty meal for any time of day, especially breakfast.
Char Siu Fried Ribs
This recipe originates from one of my favorite blogs, Woks of Life, with the addition of a glaze. If you haven't explored their site yet, I highly recommend it—they offer a treasure trove of information on Cantonese and Chinese cooking. These ribs tend to disappear quickly when I put them on the table—they are crispy yet tender. Plus, I brush them with a glaze similar to the makings of char sui.
Carbonara Egg Muffin
This breakfast is perfect for a leisurely Sunday morning, ideal for enjoying after a visit to the farmers market with a refreshing iced coffee in hand—just like Emily Mariko might. The original pastry, The Rebel Within, hails from the famous San Francisco bakery, Craftsman & Wolves, known for its Asiago cheese, scallions, and breakfast sausage. I've added an Italian twist by swapping in Pecorino/Parmesan, chives, and guanciale.
Gong Bao Chicken
This beloved Chinese dish, especially popular in the Hunan province, owes its distinctive heat and sourness to a fermented pickled chili relish called du jiao. My recipe is adapted from Fuchsia Dunlop’s acclaimed book, Revolutionary Chinese Cookbook: Recipes from Hunan Province.
Curry Udon
Curry roux has saved me countless times, and I love using the cubes to quickly prepare a delicious Japanese-style curry. S&B Foods first introduced this convenient block form of curry roux in 1956, made from a solid mixture of fat, flour, and curry spices as the base flavor. Today, you can find a wide selection of instant Japanese curry roux in the Asian section of American supermarkets.