What shall we cook today?
Simple, tasty recipes for your everyday meals.
ChineseFluffy Egg Fried Rice
The trick is mixing the egg into the rice first. A go-to dish in 10 minutes.
ChineseCrab Omelette Bowl with Sweet-Vinegar Sauce
A fluffy crab omelette generously topped with a glossy sweet-and-sour sauce.
ChineseCold Ramen with Black Vinegar Sauce
A mellow, rich black-vinegar dressing makes it refreshing yet satisfying.
ChineseCrunchy Hoikoro (Twice-Cooked Pork)
A cabbage-packed Chinese staple with the richness of tianmianjiang and the kick of doubanjiang.
ChineseOld-School Chinese-Diner Yellow Curry
Finished with chicken broth and a cornstarch thickening, the nostalgic taste of a neighborhood Chinese diner.
ChineseNo-Chop Five-Treasure Ankake Noodles
No knife needed thanks to pre-cut vegetables and frozen seafood. Ramen with a silky five-treasure gravy made from the included soup.
ChineseNo-Chop Veggie-Packed Tanmen
Just fry pre-cut vegetables and simmer in salt broth. A light, vegetable-forward Chinese-diner taste with no thickening.
ChineseDiner-Style Fluffy Nira Tama (Chive & Egg)
The trick is high heat and stopping while the egg is soft-set. Crisp garlic chives and fluffy egg, a Chinese-diner staple.
ChineseOld-School Chinese-Diner Yellow Curry Ramen
Soy-sauce soup with curry powder and a thickening keeps it piping hot to the last slurp. A nostalgic bowl built on the same idea as diner curry.
ChineseHomemade Chashu in a Deep Pan
Sear it, then simmer gently in a sweet-savory braise. Marinate overnight for ramen-shop-style braised pork. The leftover braise makes seasoned eggs too.
ChineseMapo Tofu Ramen
A hearty bowl topped with spicy mapo tofu as is. The thickened soup clings to the noodles and stays piping hot to the last bite.