THE ART OF HOMEMADE NOODLES - Biang Biang Hand Pulled Noodles Recipe [油泼扯面] Souped Up Recipes 2026-09-20 | THE ART OF HOMEMADE NOODLES - Biang Biang Hand Pulled Noodles Recipe [油泼扯面]
5-Minute Chinese Red Braised Pork Belly Hong Shao Rou Recipe | Rice Cooker Hack Souped Up Recipes 2025-10-02 | 📕 ORDER MANDY'S COOKBOOK (Hard Cover) - geni.us/chinesecookbook📕 ORDER MANDY'S COOKBOOK (Ebook) - geni.us/soupeduprecipes-ebook🎀 PURCHASE A CARBON STEEL WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/5-minute-chinese-red-braised-pork-belly-hong-shao-rou-recipe-rice-cooker-hackIf you haven't decided what to make for dinner tonight, try this Chinese Red Braised Pork Belly made in a rice cooker. The prep takes only 5 minutes—it's truly effortless and foolproof—and you'll end up with tender, flavorful pork belly coated in a glossy, rich sauce. The flavor is absolutely irresistible, and it's so easy that you have no excuse not to make it. If you have a rice cooker, don't let it go to waste. And if you don't, a regular pot, a slow cooker, or an Instant Pot will work just as well. Ingredients1.5 lb of pork belly5 slices of ginger5 cloves of peeled garlic6 scallions1 cinnamon stick, optional (Amazon Link - geni.us/cinamon-sticks-8oz)3 bay leaves, optional (Amazon Link - geni.us/bay-leaves)1/4 cup of white sugar (Amazon Link - geni.us/granulated-sugar)3 tbsp of Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)3 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)2 tsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)1 tbsp of Sichuan dou ban jiang, if don't eat spicy food, use 1 tbsp of oyster sauce (Amazon Link - geni.us/Sichuan-dou-ban-jiang)240g - 480g / 1-2 cups of water
The Easiest Chinese Noodle Soup Recipe | 5 Minutes & 4 Ingredients Souped Up Recipes 2025-09-24 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curated-kitchenware.myshopify.com/blogs/soupeduprecipes/the-easiest-chinese-noodle-soup-recipe-5-minutes-4-ingredientsYang Chun Mian (阳春面) is the easiest Chinese noodle soup – Yang Chun Mian (阳春面). It’s a classic from the Jiangnan region, especially popular in Suzhou and Shanghai. It only involves 4 ingredients and takes 5 minutes to make but it is so delicious and satisfying.The name Yang Chun is taken from a poetic phrase in Chinese culture called Yang Chun Bai Xue (阳春白雪), which refers to pure and elegant. Yang chun Mian began as humble street food for people who can’t afford much— it is just noodles in broth with soy sauce, lard, and scallions. Nothing fancy. But there is something special about the combination of lard, soy sauce, and scallions, making the noodle soup unforgetable. Ingredients (2 servings)4 scallions2 servings of wheat-based noodles (Amazon Link - geni.us/egg-noodles)3 tbsp light soy sauce or to taste (Amazon Link - geni.us/light-soy-sauce)1 tbsp lard or butter to saute the scallions3 cups of water2 tsp of lard or butter to add to each serving of noodles at the endInstructionsCut the scallions in half. Dice the green tops and reserve them to sprinkle at the end. Cut the bottom parts of the scallions into 2-inch-long pieces and add them into a wok along with 1 tbsp of pork lard. Carefully fry the scallions over medium-low heat until golden and crispy. Add 3 tbsp of soy sauce, pour in 3 cups of water, and bring it to a boil. It will be better if you use stock, but it is not necessary because Yang Chun Mian is supposed to be simple. Meanwhile, cook 2 servings of noodles in a separate pot until al denta. For this recipe, you will need thin wheat-based noodles. Fresh will be ideal but dry ones will also work. Just make sure they are thin. Boil them until al denta or to your preference. If you are not sure, just pick up a string and take a bite. Personally, I like extra chewy and springy noodles and these are super thin so I only cook them for 3.5 minutes. Transfer the noodles into your serving bowl, sprinkle the reserved diced scallions, and top 1 tsp of lard for each serving in addition to enhance the creamy and rich taste. The broth should come to a boil by now. Skim out the scallions and pour the broth it into the noodles. As the heat melts the lard, you’ll smell the wonderful aroma of scallion mingling with pork fat—it’s warm, rich, and irresistible. Enjoy!
The Most Popular Cantonese Veggie – Stir-Fry Gai Lan (Chinese Broccoli Recipe) Souped Up Recipes 2025-09-20 | Gai Lan (sometimes spelled as Kailan), aka Chinese broccoli, is the most popular vegetable in Cantonese cuisine. You have probably seen it many times at Asian markets, and today I will show you the easiest way to enjoy it.
10-Min Shrimp and Asparagus Stir Fry Recipe Souped Up Recipes 2025-09-17 | 🎀 PURCHASE A 10 INCH WOK - geni.us/8kYmmi📕 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/10-min-asparagus-and-shrimp-stir-fry-recipeIf you’re looking for a healthy, nutritious, and beginner-friendly dish, this 10-minute shrimp and asparagus stir-fry is perfect for you! It’s simply seasoned, allowing the natural flavors of the ingredients to shine. The shrimp is tender and smooth, while the asparagus provides a fresh, crisp contrast. The dish is vibrant, healthy, and perfect for anyone looking for a nutritious meal.Ingredients227g of peeled and deveined shrimp1/4 tsp of salt1/4 tsp of sugar1/2 inch of ginger, grated 1/2 tbsp of Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)1/2 tbsp of cornstarch400g of asparagus, cut into 2-inch-long pieces1/2 tbsp of oil for blanching2 scallions, white part only, diced3 cloves of garlic, roughly diced3 Thai bird eye chilies, diced2-3 tbsp of oil to saute the aromatics1 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)2 tsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)
BETTER THAN TAKEOUT - Authentic Chinese Beef and Broccoli Stir Fry Recipe Souped Up Recipes 2025-09-10 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/better-than-takeout-authentic-chinese-beef-and-broccoli-stir-fry-recipeIf you are looking for an easy and delicious meal to make tonight, look no further than this authentic beef and broccoli recipe! Unlike the typical American Chinese takeout version, this dish is flavored with a touch of satay sauce and fish sauce. Both are popular ingredients in Teochew cuisine. As for the vegetable component, locals like to use Chinese broccoli, also known as gai lan (or jie lan in Mandarin), which adds a unique mustard flavor and a slight sweetness. But don't worry, you can easily substitute regular broccoli if needed. For marinating the beef300g / 10.6 oz beef 1.6g / ⅓ tsp baking soda0.6g / ¼ tsp ground white pepper (Amazon Link - geni.us/white-peppercorns)8.3g / 1.5 tsps dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)21g / 1.5 Tbsps Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)11.3g / 1.5 Tbsps cornstarch8.5g / ½ Tbsp satay sauce (Amazon Link - geni.us/satay-sauce)1.5 Tbsps cooking oilFor making the stir-fry sauce16.6g / 1 Tbsp soy sauce (Amazon Link - geni.us/light-soy-sauce)9g / ½ Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)8.5g / ½ Tbsp fish sauce (Amazon Link - geni.us/fish-sauce)2.1g / ½ tsp sugar2.5g / 1 tsp cornstarch60g / ¼ cup waterFor stir-frying and finishing34g / 2.5 Tbsps oil to stir-fry the beef9g / 1 Tbsp minced garlic6g / 2 tsps minced ginger227g / 8 oz Chinese broccoli1.5 Tbsps water to cook the Chinese broccoli stemIngredient TipsI recommend using sirloin, ribeye, flank steak, chuck, or top round for this recipeSatay sauce adds a nutty and umami taste to the dish. If you don't have it, replace it with XO sauce or Thai-style shrimp paste.Non-alcohol replacements for Chinese cooking wine vary from recipe to recipe. For this particular dish, you can use the same amount of beef stock.
BETTER THAN TAKEOUT - The Best Chinese Beef Stir Fry Recipe Souped Up Recipes 2025-08-27 | 🎀 PURCHASE A CARBON STEEL WOK - geni.us/carbon-steel-wok📕 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/better-than-takeout-the-best-chinese-beef-stir-fry-recipeIf I’m hosting relatives or close friends, Chinese beef stir-fry (小炒牛肉) is always my go-to. The word 小炒 literally means “small stir-fry,” but it’s not about portion size—it’s about simplicity, often referring to home-style dishes that are simple in ingredients and easy to prepare. The focus isn’t on fancy complexity, but on capturing that signature wok hei—the smoky aroma and flavor that only comes from high heat. Ingredients200g / 7 oz pound of beef, thinly sliced1/2 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)1/4 tsp of salt1/4 tsp of finely ground white pepper (Amazon Link - geni.us/white-peppercorns)1/2 tbsp of vegetable oil to coat the beef3-4 Tbsp of oil to stir fry113g / 4 oz of Chinese celery stems, cut into 1-inch long stalks, can be replaced with Western celery8 cloves of garlic, crushed and chopped6 Thai bird eye chilies, diced1 inch of ginger, crushed and roughly chopped2 scallions, cut into 1-inch-long stalks1/2 Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)1/2 Tbsp soy sauce (Amazon Link - geni.us/light-soy-sauce)1/2 tbsp of Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)1 tbsp of fermented black beans, optional (Amazon Link - geni.us/fermented-black-beans)10-12 pickled chilies, diced, optional
The Best Chinese Egg Fried Rice Recipe (Ready in 5 Min) Souped Up Recipes 2025-08-13 | 🎀 PURCHASE A CARBON STEEL WOK - geni.us/carbon-steel-wok📕 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-chinese-egg-fried-rice-recipe-ready-in-5-minToday I want to show you how to make the best Chinese egg fried rice, which only takes 5 minutes to cook, super simple, but getting it just right requires you to understand the basic techniques, so I will explain everything as detail as possible in order for you to achieve that perfect fluffy and toasty fried rice, just like how it's done in a restaurant. Many people say that leftover rice is the "secret" to fluffy fried rice, but today, I'm here to bust that myth. The real key is choosing the right type of rice. I highly recommend using long-grain varieties like jasmine or basmati rice and it doesn't matter if it is leftover or freshly cooked. Avoid medium or short-grain rice, as their grains like to stick together, resulting in gummy fried rice. What I am using is freshly cooked jasmine rice and will stir-fry it right away to show you how fluffy it turns out.Ingredients350g leftover rice4 eggs4 scallions, diced1 tbsp of diced garlic4 Tbsp of vegetable oil, preferably peanut oil1 tbsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)1 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)InstructionsCrack 4 eggs into a bowl and beat well. Dice 4 scallions and separate the white and green parts.Turn the heat to maximum. The most important step when making fried rice is preheating your wok. Since home stoves aren't as powerful as commercial ones, tilt the wok in all directions so the entire surface heats evenly and thoroughly. This usually takes 30 seconds to 1 minute, depending on your stove's power. If you don't pre-heat the wok, the rice will stick like crazy—and trust me, that's a nightmare you don't want to deal with.When the wok starts to smoke, that's the sign to add a generous amount of oil. Do not pre-heat the wok for too long—if the metal gets too hot, the oil could ignite as soon as it touches the wok.Swirl the oil to coat the wok and create a nonstick layer. Add half of the diced scallions and 1 tablespoon of minced garlic and stir for just a few seconds. Pour in the beaten eggs and stir well. This way, every bite of egg is infused with the scallion and garlic aroma, making it extra fragrant.Once the egg is mostly set, drizzle a bit more oil around the edges of the wok, then add the cooked rice. Break up any clumps until every grain is loose and separated. Continue to stir the rice for 3 minutes. Season the fried rice with 1 tbsp of oyster sauce and 1 tbsp of soy sauce. Last, toss in the diced scallions and mix well. Serve as a foundation for any meal you like.
The Easiest Chinese Broccoli Stir Fry Recipe (Ready in 5 Min) Souped Up Recipes 2025-07-30 | 🎀 PURCHASE A 10 INCH WOK - geni.us/8kYmmi📕 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-easiest-chinese-broccoli-stir-fry-recipe-ready-in-5-minGai Lan (sometimes spelled as Kailan), aka Chinese broccoli, is the most popular vegetable in Cantonese cuisine. You have probably seen it many times at Asian markets, and today I will show you the easiest way to enjoy it.It looks quite different from the Western broccoli—with long stems, bok choy like leaves, and small flower buds at the top. Its flavor is similar to regular broccoli but with a hint of bitterness and a sweet aftertaste. If you can’t find it, broccolini makes a great substitute.Ingredients400g / 14 oz of Chinese broccoli, AKA Gailan1 inch ginger, grated1 tbsp of fish sauce1/2 tbsp of soy sauce1/2 tsp of sugar3 cloves of garlic, diced2 tbsp of vegetable oil1 tsp of cornstarch1 tbsp of water
The Best Chinese Pork Pepper Stir Fry Recipe (Country Side Style) Souped Up Recipes 2025-07-23 | 🎀 PURCHASE A 10 INCH WOK - geni.us/8kYmmi📕 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-chinese-pork-pepper-stir-fry-recipe-country-side-style农家小炒肉 (nóng jiā xiǎo chǎo ròu), also known as "Country Side Style Stir-Fried Pork", is one of the most beloved home-style dishes across China. Despite the simple ingredients, the flavor is smoky, spicy, and savory. Every bite is packed with wok hei (that delicious charred aroma from high-heat cooking), making it perfect to enjoy with a big bowl of rice.Ingredients7 oz / 200g of pork shoulder meat1/2 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)1/2 tsp of dark soy sauce (Amazon Link -geni.us/dark-soy-sauce )1/4 tsp of finely ground white pepper (Amazon Link - geni.us/white-peppercorns)1 tbsp of Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)1.5 tsp of cornstarch1 tbsp of vegetable oil to coat the pork4 oz / 113g skinless pork belly, sliced thinly (can be replaced with thick cuts of bacon)7 oz / 200g of green pepper1/2 cup of rehydrated wood ear mushrooms, can be replaced with shiitake mushroom slices10 cloves of garlic, peeled and crushed1 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)1 tbsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)
Beef and Green Bean Stir Fry | Easy Chinese Home Cooking Souped Up Recipes 2025-07-16 | 🎀 PURCHASE A 10 INCH WOK - geni.us/8kYmmi📕 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/beef-and-green-bean-stir-fry-easy-chinese-home-cookingBeef and green bean stir fry is a beloved classic in Chinese home cooking—simple, quick, and full of flavor. This dish brings together tender, juicy slices of beef, garlicky green beans, and just the right touch of heat from dried chilies. Lightly charred and perfectly seasoned, every bite is savory, satisfying, and irresistibly delicious.Ingredients300g of beef, recommend top blade steak, flank steak, ribeye, or sirloin,1/4 tsp of salt to marinate the beef1/4 tsp of garlic powder (Amazon Link - geni.us/garlic-powder)1/4 tsp of ground black pepper (Amazon Link - geni.us/black-peppercorns)1/4 tsp of baking soda2 tsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)1 tsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)300g of yard beans or green beans1.5 tbsp of vegetable oil to saute the green beans1/4 tsp of salt to saute the green beans1 tbsp of diced garlic6-8 dried red chilies, cut into short pieces (Amazon Link - geni.us/red-dried-chilies)1.5 tbsp of vegetable oil to stir-fry the beef1.5 tbsp of Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)2 tsp of toasted sesame seeds (Amazon Link - geni.us/roasted-sesame-seed)1/4 tsp of Sichuan peppercorn powder, optional (Amazon Link - geni.us/sichuan-peppercorns)
The BEST Pork Steamed Buns | Chinese Bao Buns Recipe (猪肉白菜包子) Souped Up Recipes 2025-07-09 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-pork-steamed-buns-chinese-bao-buns-recipeToday, we’re making soft, juicy pork steamed buns—also known as baozi. I’ve shared a few steamed bun recipes before, but this one is my favorite. The secret? It’s infused with rich, caramelized scallion oil. The filling is savory, aromatic, and perfectly seasoned, with every bite bursting with tender pork and incredible flavor.Whether you’re trying baozi for the first time or looking to level up your technique, this recipe will walk you through each step to create soft, fluffy buns that are pure comfort in every bite.Ingredients(makes 18 steamed buns)For the wrapper600 grams of all-purpose flour (Amazon Link - geni.us/all-purpose-flour)300 grams of lukewarm water2 tsp of active dry yeast (Amazon Link - geni.us/yeast)1 tbsp of sugar2 tbsp of butterFor the filling500g of ground pork2 tsp of grated ginger1 Tbsp of minced garlic1/4 tsp of white pepper powder or to taste (Amazon Link - geni.us/white-peppercorns)1 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)1 tbsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)1.5 tsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)400g of diced napa cabbage1 tsp of salt8 scallions, diced1/4 cup of vegetable oil
The Best Chinese Roast Duck Recipe (Golden Crispy Skin + Restaurant Flavor!) Souped Up Recipes 2025-06-25 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-chinese-roast-duck-recipe-crispy-skin-restaurant-flavorAfter a lot of trial and error and taste-testing, I perfected this marinade, which will make your duck taste exactly like you got it from a Cantonese restaurant. With my secret glaze formula, your duck will have the crispiest skin and beautiful reddish-brown color, which will look just like the ones hanging in front of the roast shops in Chinatown. Imagine putting that on the table! You will get tons of compliments. This is a more elaborate dish, so it’s a good idea to read through the steps and ingredients before you begin to make sure you are prepared.IngredientsFor the crispy glaze12.5g / 1 Tbsp sugar 23g / 1 Tbsp maltose (Amazon Link - geni.us/maltose)85g / ⅓ cup vinegar (Amazon Link - geni.us/applecider-vinegar)168g / ¾ cup Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)For the spice blend3.3g / 1 tsp black peppercorns (Amazon Link - geni.us/black-peppercorns)1.3g / 1 tsp whole Sichuan peppercorns (Amazon Link - geni.us/sichuan-peppercorns)0.4g / about ½ of a star anise (Amazon Link - geni.us/star-anise)0.4g / about 2 bay leaves (Amazon Link - geni.us/bay-leaves)2.5g / about 1 cinnamon stick (Amazon Link - geni.us/cinamon-sticks-8oz)O.4g / about 1 slice dried gancao (licorice root) (Amazon Link - geni.us/gancao-licorice-root)0.8g / about 2 slices dried sand ginger (Amazon Link - geni.us/sand-ginger)1g / 1 square inch aged tangerine peel (Amazon Link - geni.us/orange-peel)For seasoning the duck11.4g / 2 tsps salt8.3g / 2 tsps sugar25g / 1.5 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)21g / 1 Tbsps hoisin sauce (Amazon Link - geni.us/Hoisin-sauce) 16g / 1 Tbsp zhuhou paste (Amazon Link - geni.us/zhu-hou-paste)20g / about 2 pieces fermented bean curd (Amazon Link - geni.us/cantonese-bean-curd)For sautéeing the sweet onion34g / 2.5 Tbsps cooking oil280g / about 1 large sweet onion, diced18g / 2 Tbsps minced garlic 15-18g / about 5-6 ginger slicesFor stuffing the duck1 whole duck, about 1.8kg / 4 pounds15g / about 1 scallion12g / about 6 cilantro leaves1 metal skewer Electric portable air compressor with a nozzle adaptor (Amazon Link - geni.us/air-pump-compressor)
The Best Bubble Tea Recipe (Hong Kong Style Boba Milk Tea Recipe) Souped Up Recipes 2025-06-18 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-bubble-tea-recipe-hong-kong-style-boba-milk-teaHong Kong-style bubble milk tea only involves six ingredients - super simple but tricky if you want to make it perfect. Brewing the tea is the most crucial part of this drink. I will walk you through all the little details, show you the traditional techniques, and ensure you can make the best boba tea right at home. Ingredients (makes 3-4 servings of bubble milk tea)1 liter of water40g of loose black tea, preferably using 2-3 different brands (I used Cylon Black Tea - geni.us/cylon-black-tea and Lipton Black Tea Blend - geni.us/lipton-black-tea-blend)1 can / 354ml of evaporated milk (Amazon Link - geni.us/evaporated-milk)1/3 cup of white sugar227g of tapioca pearls (Amazon Link - geni.us/tapioca-bubbles)1/3 cup of water1/2 cup of brown sugar
Yellow vs. White Wonton Wrappers: What’s the Real Difference? Souped Up Recipes 2025-06-11 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/authentic-pork-zongzi-recipe-for-chinese-dragon-boat-festival
How to Crack an Egg with One Hand (Easy and No Mess!) Souped Up Recipes 2025-06-04 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes
Authentic Pork Zongzi Recipe For Chinese Dragon Boat Festival Souped Up Recipes 2025-05-31 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/authentic-pork-zongzi-recipe-for-chinese-dragon-boat-festivalDragon Boat Festival is right around the corner (May 31st , 2025). Chinese people usually make Zongzi to celebrate, also known as sticky rice dumplings wrapped in bamboo leaves. It is a traditional delicacy originating during China's Warring States Period over 22 centuries ago. I will be honest: it is complicated and time-consuming, but it is truly delicious. So let's get started. Main Ingredients (makes 12-15 Zongzi)907 grams / 2 lbs of glutinous rice (Amazon Link - geni.us/glutinous-rice)3 tbsp of vegetable oil to sauté the glutinous rice2 tsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)24-30 bamboo leaves (Purchase Link - geni.us/fresh-bamboo-leaves)Ingredients to Marinate the pork400g / 14 oz of skin-on pork belly1/2 tsp of five-spice powder (Purchase Link - geni.us/five-spice-powder)1 tsp of garlic powder (Amazon Link - geni.us/garlic-powder)1 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)2 tsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)2 tsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)1/2 tsp of saltIngredients To Pre-cook the Meigancai113g / 4 oz of dried meigancai (Purchase Link - curatedkitchenware.com/products/preserved-mustard-greens-dried-mustard-leaf)3 tbsp of vegetable oil to cook the Meigancai 3 tbsp of minced garlic3 tbsp of diced shallot3 tbsp of minced scallions1 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)
This Air Fryer Cleaning Trick Actually Works Souped Up Recipes 2025-05-28 | If your air fryer is looking nasty and you are struggling with how to clean it, you need to watch this video.
What is Laziji Recipe and How to Make Authentic Sichuan Chicken recipe Souped Up Recipes 2025-05-21 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/what-is-laziji-recipe-and-how-to-make-it-authenticLaziji (辣子鸡), or Sichuan spicy chicken, is a bold and flavorful dish, famous for its mouth-numbing heat and fragrant aroma. This dish looks intimidating; the chicken is buried in chilies, but after one bite, it becomes a craving. Despite its fiery name, it's not just about spiciness—it's an explosion of layers: crispy fried chicken tossed with a mountain of dried chilies, numbing Sichuan peppercorns, crunchy peanuts, and aromatic ingredients like garlic, ginger, and scallions. The result? A perfectly balanced dish that's spicy, savory, numbing, nutty, and incredibly addictive.For marinating, coating, and frying the chicken (serves 2)500g / 1.1 pounds of chicken wings or boneless chicken thighs1 Tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)1 tbsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)1/2 tsp of ground white pepper (Amazon Link - geni.us/white-peppercorns)1/2 tsp of garlic powder (Amazon Link - geni.us/garlic-powder)1/2 tsp of sugar1 tbsp of cornstarch1.5 tbsp of oil to coat the chicken2 cups of oil to deep fry the chickenFor finishing1 cup mild dried red chilies, cut into short pieces (Amazon Link - geni.us/mild-red-chilies)8-10 spicy dried red chilies, cut into short pieces (Amazon Link - geni.us/spicy-dried-chilies)2 Tbsps of Sichuan peppercorns (Amazon Link - geni.us/sichuan-peppercorns)1/4 cup of peanuts2 tbsp of diced garlic1/2 tbsp of diced ginger1 shallot, diced4 scallions, cut into stalksA hand full of cilantro, cut into stalks1.5 tbsp of cooking oil to stir fry1/2 tsp of salt1/2 tsp of chicken bouillon powder, optional (Amazon Link - geni.us/chicken-bouillon)1.5 Tbsp of roasted sesame seeds (Amazon Link - geni.us/roasted-sesame-seed)
What is Lao Gan Ma? 5 Amazing Recipes to Enjoy Chili Crisp! Souped Up Recipes 2025-05-14 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE:General Tso's Chicken with Lao Gan Ma Chili Crisp 老干妈左宗棠鸡 - curatedkitchenware.com/blogs/soupeduprecipes/general-tsos-chicken-with-lao-gan-ma-chili-crispMongolian Beef with Lao Gan Ma 老干妈蒙古牛肉 - curatedkitchenware.com/blogs/soupeduprecipes/mongolian-beef-with-lao-gan-maStir Fry Garlic Green Beans with Lao Gan Ma 老干妈炒豆角 - curatedkitchenware.com/blogs/soupeduprecipes/stir-fry-garlic-green-beans-with-lao-gan-maSmacked Cucumber Salad with Lao Gan Ma 老干妈拍黄瓜 - curatedkitchenware.com/blogs/soupeduprecipes/smacked-cucumber-salad-with-lao-gan-maLao Gan Ma Hot Pot 老干妈火锅 - curatedkitchenware.com/blogs/soupeduprecipes/lao-gan-ma-hot-pot
The Best Chicken Wonton Soup Recipe Youll Ever Make Souped Up Recipes 2025-04-30 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-chicken-wonton-soup-recipe-youll-ever-makeThis chicken wonton soup is rich, aromatic, and filled with comforting homemade flavors that always leave a lasting impression. Every time I serve it to friends, they immediately ask for the recipe—that's how good it is!I used to think about keeping this one a secret, just in case I open a restaurant someday. But since I don't have any plans like that right now, I figured, why not share it so everyone can enjoy it?The real magic of this wonton soup lies in the caramelized scallion sauce. It’s deeply fragrant and infuses the soup with an incredible aroma. Don't be surprised if your neighbors come knocking, wondering what smells so good! Ingredients 800g / 28 oz of chicken leg quarter (Once deboned, get about 400g / 14 oz of meat and 400g / 14 oz of bone and skin)2 inches of ginger, crushed3 scallions2 shallot1/2 tsp of freshly ground white pepper (Amazon Link - geni.us/white-peppercorns)1.4 L / 6 cups - 1.9 L / 8 cups of water or stock1/4 cup of vegetable oil1.5 cups of diced scallions3 tbsp of diced shallot3 tbsp of diced garlic2 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)2 tbsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)1 tsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)1 package of wonton wrappers (about 50 sheets); if frozen, defrost in advance4 oz of carrot, sliced thinly4 oz of celery, cut into bite-size pieces6 oz of bok choy1 tsp of salt to season the broth or to taste1/2 cup of cold water to drop the temperatureDiced scallions for garnish
Authentic Char Siu Chinese BBQ Pork Char Siew Recipe | Air Fryer Method Souped Up Recipes 2025-04-23 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/authentic-char-siu-chinese-bbq-pork-char-siew-recipe-air-fryer-methodChar siu (also spelled as char siew) is hands down the most beloved pork dish in Chinese cuisine. I'm sure many of you have been tempted by these beautifully roasted BBQ pork strips glistening in Chinese restaurant windows. I've shared a version using the oven before—you can check out that video right here. Today, we gonna make it in an air fryer because air fryer is actually a better cooking method. It's quick, easy, and delivers results just as delicious as what you'd find at a restaurant!Ingredient2 tbsp of brown sugar (Amazon Link - geni.us/brown-sugar)1.5 tbsp of honey (Amazon Link - geni.us/unfiltered-honey)1 piece of red fermented bean curd (Amazon Link - geni.us/cantonese-bean-curd)1/2 tbsp of hoisin sauce (Amazon Link - geni.us/Hoisin-sauce)2 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)1/4 tsp of 5 spice powder (Amazon Link - geni.us/five-spice-powder)1 tsp of red yeast powder or 3 drops of red food coloring2 tsp of garlic paste1 tsp of ginger paste2 scallions, crushed and diced1 tsp of tapioca starch (Amazon Link - geni.us/tapioca-flour)1.5 tsp of water500g / 1.1 lb of boneless pork shoulder or pork butt1.5 tbsp of Chinese cooking wine to rub the pork1 tbsp of honey to brush the char siu
Melt-in-Your-Mouth Chinese Braised Pork Belly with Tea Brine (茶香南乳红烧肉) Souped Up Recipes 2025-04-16 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/braised-pork-belly-with-fermented-bean-curd-in-tea-brineIn China, the most loved pork dish has to be Hong Shao Rou (红烧肉), pork belly braised in a red, sweet, and savory sauce until it is gelatinous and melt-in-your-mouth tender. Among the wide varieties of this dish from all over China, there are many different approaches to cooking it. The recipe I share is the Cantonese style. We like to season the pork with red fermented bean curd to provide a distinctive flavor. I always enjoy trying new things when I cook, so I tried adding black tea to the dish. It did a fantastic job of reducing the greasy taste of the pork belly.Ingredients907g / 2 pounds skin-on pork belly75g / 6 Tbsps sugar38g / about 2.5 inches of ginger, sliced thinly60g / about 4 scallions, cut into 3-inch stalks15g / about 5 cloves garlic0.8g / about 1 star anise (Amazon Link - geni.us/star-anise)2.5g / about 1 cinnamon stick (Amazon Link - geni.us/cinamon-sticks-8oz)75g / ⅓ cup Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)50g / 3 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)18g / 1 Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)20g / about 2 pieces fermented bean curd (Amazon Link - geni.us/cantonese-bean-curd)16.5g / 1 Tbsp fermented bean curd juice480 - 720g / 2-3 cups water2 black tea bags or 5g loose teaInstructionsCut the pork belly into 1.5-inch cubes. Add the pork belly to a big stock pot and fill it with water. Then bring it to a boil over medium heat. Use a fine sieve to remove the foamy scum floating in the water. Take the pork belly out of the water and let it drain on the side completely.While the pork is draining, prepare the garlic cloves, ginger slices, scallion stalks, star anise, and cinnamon stick. Having these ingredients beforehand avoids rummaging around while caramelizing the sugar. Add the pork to a wok and stir over medium heat for 8-10 minutes or until 1-2 Tbsps fat has been rendered out. Remove the pork from the wok but leave the oil behind. Please clean any residue left from rendering the pork fat; otherwise, it will burn while caramelizing the sugar and bring a bitter taste. Add the sugar to the wok and stir over low heat for about 3-4 minutes or until it is caramelized.Wait until the caramelized sugar starts producing foamy bubbles, and then quickly toss in the garlic cloves, ginger slices, scallions stalks, star anise, and cinnamon stick. Stir for 30 seconds or until fragrant. Add the pork belly back into the wok. Pour the Chinese cooking wine from the side of the wok and stir to evaporate the alcohol. Add the soy sauce, oyster sauce, fermented bean curd, and the juice from the fermented bean curd jar and stir until well combined. Transfer everything into a clay pot. If you don't have a clay pot, use a heavy-duty stock pot or a Dutch oven. Rinse the wok with 2-3 cups of water and pour it into the clay pot. The water amount depends on your cookware and your stove. Please make sure all ingredients are fully immersed and arrange the pork belly skin side down, which helps the skin get the desired red color. Turn the heat to low and simmer the pork belly for 1.5 hours or until tender. Please check the liquid level occasionally. If the water is evaporating too fast, add hot water; do not add cold water. Five minutes before the pork is done, add two tea bags and continue to simmer over low heat for 3-5 minutes. If using loose tea, please put it in a spice bag so it doesn't distribute everywhere. Taste the broth and remove the tea bags before the broth becomes too bitter. Discard all the aromatics and spices. Turn the heat to high and constantly stir to reduce the broth until it becomes a thick and syrupy sauce. Be aware that collagen-rich sauce bubbles a lot while reducing, which makes it look like there’s more sauce than there is. Please don't over-reduce the sauce; otherwise, the pork will be dry, and the flavor will be bitter.
How to Make Xiao Long Bao (Soup Dumplings) from Scratch | Step-by-Step Guide Souped Up Recipes 2025-04-09 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/how-to-make-xiao-long-bao-soup-dumplings-from-scratch-step-by-step-guideXiao long bao, aka Chinese soup dumplings, is the perfect single bite of food. It appears like a standard dumpling, but as you bite into its delicate wrapper, a mouthful of savory broth will burst out with a tender meatball floating inside.As one of the finest Chinese dishes, xiao long bao isn't easy to make. Don't worry; I will explain every step in as much detail as possible. You will learn how to make that incredibly rich, tasty broth and I have tips for you to make the dough extra stretchy in order to wrap perfect dumplings without breaking the wrapper. I also include lots of shortcuts and replacements to guarantee you a restaurant-standard result at home.Ingredients to make the broth jelly150g / 5.3 oz pork skin454g / 1 pound pork bones60g / 2.1 oz Jinhua ham 24g / about 8 slices ginger45g / about 3 scallions1.2 liters / 5 cups water Short cut ingredients for the broth jelly4.5 tsp of gelantin powder (in the video, I said it is 4.5 tbsp. It was a slip of the tongue! Sorry about that)1/4 tsp of salt1.5-2 cups of store-bought unsalted stockIngredients to make the wrapper300g / 10.6 oz bread flour (Amazon Link - geni.us/-bread-flour)150g / 5 fl oz room-temperature water2.9g / ½ tsp saltIngredients to make the filling32g / ½ cup diced scallion9g / 1 Tbsp minced garlic6g / 2 tsps minced ginger0.6g / ¼ tsp ground white pepper (Amazon Link - geni.us/white-peppercorns)0.4g / ¼ tsp Sichuan peppercorn powder (Amazon Link - geni.us/sichuan-peppercorns)34g / 2.5 Tbsps oil9g / 1 Tbsp roasted sesame seeds (Amazon Link - geni.us/roasted-sesame-seed)1.4g / ¼ tsp salt16.6g / 1 Tbsp soy sauce (Amazon Link - geni.us/light-soy-sauce)4.2g / 1 tsp sugar250g / 8.8 oz ground pork60g / ¼ cup waterIngredients to make the dipping sauce32g / 2 Tbsps apple cider vinegar (Amazon Link - geni.us/applecider-vinegar)11g / 2 tsps soy sauce (Amazon Link - geni.us/light-soy-sauce)9g / 1 Tbsp julienned ginger
Cantonese Favorite - White Boiled Shrimp (Bak Cheok Har) Souped Up Recipes 2025-03-26 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/cantonese-white-boiled-shrimp-recipe-bak-cheok-harWhite boiled is a popular cooking method in which shrimp is prepared by flash-blanching in boiling water and served with an aromatic soy dipping sauce. It is the best way to enjoy the fresh sweet taste and the perfect tender texture of the shrimp. The best of all, this dish is so easy that even if you are a beginner, you can get in and out of the kitchen in no time.Ingredients for poaching the shrimp454g / 1 pound fresh head-on and shell-on shrimp3 liters / 12.5 cups water45g / about 3 scallions, crushed15g / about 5 slices ginger6g / about 4 square inches lemon peel56g / ¼ cup Chinese cooking wine, optional (Amazon Link - geni.us/shaoxing-wine)Ingredients for making the dipping sauce9g / 1 Tbsp minced garlic4.5g / ½ Tbsp minced ginger6g / about 3 Thai bird’s eye chilies, diced (see page 23)3g / 1 Tbsp diced cilantro20g / 1.5 Tbsps hot vegetable oil42g / 2.5 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)2.1g / ½ tsp sugarInstructionsFill a big pot with water; add the ginger slices, scallions, and lemon peel, and then turn the heat to high. It will take about 10 minutes to come to a boil. While waiting, devein the shrimp by sticking a toothpick into the neck underneath the vein and then pulling it out. Once done, rinse the shrimp and drain thoroughly. Add the shrimp and Chinese cooking wine to the boiling water and cook for 1 minute. Then turn off the heat and put on the lid. Let the shrimp poach in hot water for 2-3 more minutes, depending on the size. If using peeled shrimp, poach for 1-2 minutes. Remove the shrimp from the pot and drain thoroughly. Optionally, trim off the messy shrimp legs and the sharp rostrum using a pair of kitchen sears. You can serve this dish hot or cold, depending on the season. If serving it cold, cool the shrimp in an ice bath for a few minutes. To make the dipping sauce, add the minced garlic, ginger, cilantro, and optionally diced Thai bird’s eye chilies into a heat-proof bowl. Heat the vegetable oil in a small saucepan until smoking hot and pour it onto the aromatics to activate the fragrance. Add the soy sauce and sugar. Stir thoroughly. Serve the shrimp with the dipping sauce. If you're using shell-on shrimp, you or your guests will need to peel them by hand, which can be messy. In Canton, it is customary to provide hot, wet towels alongside this dish.
The Perfect Cantonese Steamed Fish Recipe Souped Up Recipes 2025-03-19 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-perfect-cantonese-steamed-fish-recipeCantonese Steamed Fish is often the highlight of a festive or special occasion meal. This is a deceptively simple recipe that requires skill to achieve a smooth tender texture and preserve the fish's natural flavor. Therefore, I explained as much detail as possible to ensure you get the perfect result. My favorite part of making this dish is pouring hot oil. The sizzling sound is music to the ears, and it is a crucial step to infuse the flavor and aroma into the fish, filling your home with mouthwatering smells. Without this step, the dish lacks its spirit.For marinating the fish544-820g / 1.2-1.8 pounds white fish, preferably whole (weight before gutting)15g / about 5 cloves garlic30g / about 2 inches ginger45g / about 3 scallions 28g / 2 Tbsps Chinese cooking wine, optional (Amazon Link - geni.us/shaoxing-wine) For the seasoning sauce9g / 2 tsp oil1.3g / 1 tsp whole Sichuan peppercorns (Amazon Link - geni.us/sichuan-peppercorns)3g / 1 tsp diced ginger3g / 1 tsp diced garlic3g / 2 tsps diced scallion1.5g / about ½ a dried shiitake mushroom (Amazon Link - geni.us/dried-shiitake)45g / 3 Tbsps hot water to soak the mushroom58g / 3.5 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)8.5g / ½ Tbsp fish sauce (Amazon Link - geni.us/fish-sauce)9g / ½ Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)6.3g / 1.5 tsps sugar For steaming and serving45g / about 3 inches ginger60g / about 4 scallions9g / about 3 ginger slices30g / about 1 red chili pepper22.5g / 2.5 Tbsps finely minced garlic41g / 3 Tbsps hot oil
BETTER THAN PF Changs - Mongolian Beef Recipe Souped Up Recipes 2025-03-12 | 🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌸Order Now - geni.us/chinesecookbook🎀 Estimated Shipping Dates 🎀 🌸USA, Canada, and Australia - Will ship within 3-5 business days 🌸All Other Countries - can take 4 - 10 weeks, depending on your country, because managing worldwide shipping is challenging. 🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/better-than-takeout-mongolian-beef-recipeMongolian Beef is one of the most popular takeout dishes in American Chinese restaurants. The funny thing is, I have never seen this dish anywhere in China, so there is no authentic recipe that originated in China. The reason why this is considered a Chinese dish is because it uses the classic marinade method called velveting to tenderize the meat, which provides excellent soft and succulent results. Although Mongolian Beef is deep-fried in restaurants, I recommend shallow-frying because it is more friendly for home cooking, and the taste is equally delicious.For marinating the beef 454g / 1 pound beef 28g / 2 Tbsps Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)1.9g / ⅓ tsp salt1.2g / ½ tsp ground black pepper (Amazon Link - geni.us/black-peppercorns)2.8g / ½ tsp dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)23g / 3 Tbsps cornstarch1 egg whiteFor making the sauce5g / 2 tsps cornstarch42g / 2.5 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)38g / 3 Tbsps brown sugar (Amazon Link - geni.us/brown-sugar)18g / 1 Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)120g / ½ cup water5.5g / 1 tsp dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)For frying and finishing220g / 1 cup oil 9g / 1 Tbsp minced ginger13.5g / 1.5 Tbsps minced garlic90g / about 6 scallions, separate the white and green parts and cut into stalks3.6g / 2 tsps chili flakes (Amazon Link - geni.us/red-chili-flake-spicy)9g / 1 Tbsp toasted sesame seeds as garnish
Chinese Burger Shaanxi Rou Jia Mo Recipe (肉夹馍) Souped Up Recipes 2025-03-05 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/chinese-burger-shaanxi-rou-jia-mo-recipeRou jia mo is one of my favorite Chinese street foods. The bread is nice and chewy. The meat is incredibly juicy, soft, and flavorful. These delicious buns are often served with orange soda. These 2 items together are a classic pair, just like you want to drink Coke when you are eating a hamburger. If you like hamburgers, then you must try the Chinese version.For braising the beef680g / 1.5 pounds beef chuck2 liters / 8⅓ cups water to blanch the beef9g / 2 tsps oil25g / 2 Tbsps sugar960g / 4 cups water to braise the beef66g / ¼ cup soy sauce (Amazon Link - geni.us/light-soy-sauce)5.7g / 1 tsp salt or to taste2.5g / about 1 cinnamon stick (Amazon Link - geni.us/cinamon-sticks-8oz)0.2g / about 2 cloves2.2g / 1 tsp fennel seed (Amazon Link - geni.us/fennel-seed)3.3g / 1 tsp whole black peppercorns (Amazon Link - geni.us/black-peppercorns)1.2g / about 3 slices licorice root, aka gancao, optional4g / 1 Tbsp whole Sichuan peppercorns (Amazon Link - geni.us/sichuan-peppercorns)9g / about 3 slices ginger9g / about 3 cloves garlic45g / about 3 scallions, cut into stalksFor the white bun bai ji mo (白吉馍 )4.5g / 1.5 tsps active dried yeast (Amazon Link - geni.us/yeast)300g / 10.6 oz all-purpose flour (Amazon Link - geni.us/all-purpose-flour)150g / 5 fl oz lukewarm water 1.2g / ¼ tsp baking soda8.3g / 1.5 tsp cooking oil to rub the frying panTo finish and serveDiced cilantro to tasteDiced scallions to tasteChili sauce to tasteOrange soda as needed
Forget Takeout! Make Authentic Twice Cooked Pork at Home Souped Up Recipes 2025-02-26 | 🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌸Order Now - geni.us/chinesecookbook🎀 Estimated Shipping Dates 🎀 🌸USA, Canada, and Australia - Will ship within 3-5 business days 🌸All Other Countries - can take 4 - 10 weeks, depending on your country, because managing worldwide shipping is challenging. 🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/easy-chinese-twice-cooked-pork-recipeThe origins of Twice Cooked Pork trace back to ancient Chinese sacrificial traditions. In Sichuan, pork for ancestor worship was simmered without salt as a sign of respect. After the ceremony, the meat was reheated and stir-fried for the family to enjoy. Over time, this preparation evolved into the dish we know today. Its name reflects the cooking method—first simmering the pork, then stir-frying it to perfection.For cooking the pork for the first time2 liters / 8⅓ cups water454g / 1 pound skin-on pork belly or pork butt9g / about 3 slices ginger30g / about 2 scallions2g / ½ Tbsp whole Sichuan peppercorn (Amazon Link - geni.us/sichuan-peppercorns)28g / 2 Tbsps Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)For cooking the pork the second time100g / about 4 garlic sprouts15g / about 5 cloves garlic, sliced thinly8g / about ½ inch ginger, sliced thinly60g / about 2 green chili peppers60g / about 2 red chili peppers24g / 1.5 Tbsps Sichuan dou ban jiang (Amazon Link - geni.us/Sichuan-dou-ban-jiang)5.3g / 1 tsp sweet flour sauce (Amazon Link - geni.us/tianmian-sauce)2.8g / 1 tsp fermented black beans (Amazon Link - geni.us/fermented-black-beans)16.6g / 1 Tbsp soy sauce (Amazon Link - geni.us/light-soy-sauce)21g / 1.5 Tbsps Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)InstructionsAdd water, the pork belly, ginger slices, scallions, Sichuan peppercorns, and Chinese cooking wine to a pot, and then bring to a boil. Switch the heat to low and simmer for 25 minutes. While the pork belly is simmering, cut the garlic sprouts into 2-inch long stalks. Separate the white and green parts.Cut the red and green chili peppers into small triangles and set them aside. Remove the pork belly from the pot, rinse it under running water, and wipe off the moisture with paper towels. Cut the pork belly into ⅛-inch thick slices.Heat the wok over medium heat and add the pork slices. Stir for 3 minutes or until a few tablespoons of fat is rendered from the pork. You can take some pork fat out of the wok so the dish is not too greasy. Add the garlic, ginger slices, red and green chili peppers, the white parts of the garlic sprouts, fermented black beans, sweet flour sauce, and Sichuan dou ban jiang. Stir over medium heat for a few minutes. Season the dish with soy sauce and Chinese cooking wine. Mix until well combined.Add the green part of the garlic sprouts and toss well. Serve with white rice.
BETTER THAN TAKEOUT - Oyster Sauce Beef Recipe Souped Up Recipes 2025-02-19 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/better-than-takeout-oyster-sauce-beef-recipeSince I was little, I have loved oyster sauce beef because it is served on a portable fondue stove, and it sizzles when you put it on the table, creating a fun and festive atmosphere. Although Mongolian Beef is deep-fried in restaurants, I recommend shallow-frying because it is more friendly for home cooking, and the taste is equally delicious.Ingredients for marinating the beef400g / 14 oz top sirloin steak (sirloin cap, flank steak, round, or flat-iron work)15g / 2 Tbsps cornstarch28g / 2 Tbsps Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)8.3g / 1.5 tsps dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)1 egg white13.6g / 1 Tbsp oilIngredients for making the sauce36g / 2 Tbsps oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)8.3g / 1.5 tsps soy sauce (Amazon Link - geni.us/light-soy-sauce)5.5g / 1 tsp dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)4.8g / 2 tsps ground black pepper (Amazon Link - geni.us/black-peppercorns)6.3g / 1.5 tsps sugar45g / 3 Tbsps water1.3g / ½ tsp cornstarchIngredients for stir-frying and finishing41g / 3 Tbsps oil to pan-fry the beef9g / 2 tsps oil to stir-fry the aromatics30g / about 10 cloves garlic270g / about 6 shallots, peeled and quartered15g / about 1 inch ginger, sliced thinly4.5g / 3 Tbsps dried red chilies, seeded and cut into short pieces (see page 19)4g / 1 Tbsp diced scallions as garnishInstructionsCut the beef across the muscle grains into ⅛-inch thick slices. Place the beef in a mixing bowl and add the dark soy sauce, Chinese cooking wine, egg white, and cornstarch. Gently mix for 5 minutes and then set the beef aside for 15 minutes. While waiting, combine the oyster sauce, soy sauce, dark soy sauce, ground black pepper, sugar, cornstarch, and water in a bowl. Set it aside. This dish will be served in a small cast-iron pot or a heavy-duty skillet over a fondue set. Before stir-frying the beef, preheat the cast-iron pot over medium-low heat on a spare stove.Heat your wok until smoking hot, add the 3 tablespoons of oil, and stir-fry the beef over high heat for 1.5 minutes or until the meat slices are lightly charred on the edge. Remove the beef from the wok and set it aside. Add the sauce to the same wok and stir over medium-low heat for 1.5 minutes or until the sauce thickens. Add the beef back and toss thoroughly. Turn off the heat. Once the cast-iron pot is piping hot, add 2 teaspoons of oil and toss in the garlic cloves, ginger slices, shallots, and red-dried chilies. Quickly stir for 20 seconds. Add the beef to the cast-iron pot, making sure to scrape down the sauce so you don’t waste any flavor. Garnish with diced scallions.Light a fondue set and continue to heat the cast-iron pot over low heat on the dinner table to keep it sizzling while serving.
Soul-Warming Chinese Rib & Lotus Root Soup Souped Up Recipes 2025-02-05 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/en-sg/blogs/soupeduprecipes/soul-warming-chinese-rib-lotus-root-soupLotus root rib soup was rated as one of the top ten classic dishes in Hubei, a province known for its rich lotus root. The ribs are seared first and then braised over low heat until tender, achieving a rich, delightful, and healthy soup. INGREDIENTS 454g / 1 pound pork short ribs35g / 2.5 Tbsps Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)1.5 liters / 6¼ cups water to blanch the ribs18g / about 6 slices ginger45g / about 3 scallions3.3g / 1 tsp whole white peppercorn454g / 1 pound lotus root18g / about 6 dried jujube dates (Amazon Link - geni.us/red-jujube-dates)6g / 1 Tbsp goji berry, optional (Amazon Link - geni.us/goji-berries)5.7g / 1 tsp saltINSTRUCTIONSCut the white part of the scallions into 1-inch stalks; dice the green part and reserve it as a garnish. Discard the end of the lotus root, peel the skin, and cut the lotus root into bite-size pieces. Slice the short ribs in between the bones into individual pieces. Add the ribs, cooking wine, and 1.5 liters of water to a pot and bring it to a boil. Remove the ribs from the pot and set them aside.Pour the blanching water through a cheesecloth to eliminate the impurities. This will make sure the soup comes out clear. Pour the clean broth into a clay pot. Then, add the blanched ribs, lotus root, ginger slices, the white part of the scallion stalks, white peppercorns, and jujube dates and simmer on low heat for 1.5 hours. Before serving, add salt to taste and garnish with diced scallions and goji berries.
The Best Chinese Sweet and Sour Pork Recipe (Guo Bao Rou) Souped Up Recipes 2025-01-29 | 🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌸Order Now - geni.us/chinesecookbook🎀 Estimated Shipping Dates 🎀 🌸USA, Canada, and Australia - Will ship within 3-5 business days 🌸All Other Countries - can take 4- 10 weeks, depending on your country, because managing worldwide shipping is challenging. 🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/en-sg/blogs/soupeduprecipes/the-best-chinese-sweet-and-sour-pork-recipe-guo-bao-rouNorthern Chinese Sweet and Sour Pork (锅包肉) is different than the Cantonese Sweet and Sour Pork. The coating is much thinner, the color is lighter, and there is much less sauce, so the pork can stay crispy.INGREDIENTS For marinating the pork350g / 12.3 oz pork loin 2.9g / ½ tsp of salt1.5g / ½ tsp garlic powder (Amazon Link - geni.us/garlic-powder)0.6g / ¼ tsp of ground white pepper (Amazon Link - geni.us/white-peppercorns)1.2 / ¼ tsp of baking soda21g / 1.5 Tbsps of Chinese cooking wine (Amazon Link - geni.us/Shao-xing-ooking-wine)For the sweet and sour sauce50g / ¼ cup sugar2.5g / 1 tsp cornstarch38g / 2.5 Tbsps of water40g / 2.5 Tbsps vinegar (Amazon Link - geni.us/applecider-vinegar)2.1g / ⅜ tsp saltOthers120g / 1 cup cornstarch180g / ¾ cup water330g / 1.5 cups oil to deep-fry9g / 3 cloves garlic, sliced13.5g / 1.5 Tbsps julienned ginger8g / 2 Tbsp julienned scallion for garnish
The Best Char Siu Bao Recipe (Cantonese BBQ Pork Bun) Souped Up Recipes 2025-01-22 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - Check back laterChar siu bao, also known as char siu bun, char siew bao, charsiu bun, cha siu bao, char siew pau, char siu bow, etc., is one of the best Chinese steamed buns. It took me a long, long time to perfect this recipe because I didn't want to just throw it together. I grew up eating it, and I wanted the perfect steamed BBQ pork bun, which should have a snowy white, cotton-like wrapper, cracked open at the top and a bright-red saucy filling. In order to reach the high standards, I have been testing and improving my char siu buns on and off for years, and finally, here is the best recipe to guide you step by step, explain the whys behind the hows, to show you some failures and why they happened so you can avoid any possible mistakes, and to provide tips to ensure you achieve the restaurant-quality result right in your kitchen.Ingredients (Makes 12 char siu buns)For the char siu bun starter (lao mian)Step 1: 50g / 1.8 oz cake flour (Amazon Link - geni.us/cake-flour)30g / 2 Tbsps water1.6g / ½ tsp active dry yeast (Amazon Link - geni.us/yeast)Step 2: 50g / 1.8 oz cake flour30g / 2 Tbsps waterStep 3: 100g / 3.5 oz cake flour60g / 4 Tbsps water For the char siu filling170g / 6 oz char siu, finely diced (Recipe VLink - youtu.be/umFzNSE194c)1.5 Tbsps oil2 cloves garlic, minced3 scallions, cut into stalks5 slices ginger¼ medium-sized purple onion, sliced thinly2.5 Tbsps sugar1.5 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)1 Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)½ Tbsp hoisin sauce (Amazon Link - geni.us/Hoisin-sauce)160g / ⅔ cup water 1 tsp red yeast powder, optional2.5 Tbsps cornstarch2.5 Tbsps water to mix with the cornstarchFor the char siu bun wrapper320g / 11.3 oz char siu dough starter (lao mian)133g / ⅔ cup sugar 4 tsps lard or room-temperature butter8 drops of alkaline water (Amazon Link - geni.us/kanshui-alkaline-water)½ tsp food-grade ammonium carbonate (Amazon Link - geni.us/ammonium-carbonate)150-180g / 5.3 - 6.3 oz cake flour (Amazon Link - geni.us/cake-flour)1 Tbsp baking powder (Amazon Link - geni.us/baking-powder)
Hong Kong Oyster Sauce Lomein Noodles (Ready In 5 Min) Souped Up Recipes 2025-01-15 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/hong-kong-oyster-sauce-lomein-noodles-ready-in-5-minAs the easiest noodle recipe, this Hong Kong-style lo mein, with only a few ingredients, is excellent for beginners. Although it looks ordinary without any meat or vegetables, the taste is surprisingly delicious. You can serve it on its own or use it as a foundation to pair with any meal you want. INGREDIENTS 300g / 10.6 oz fresh egg noodles 27g / 2 Tbsps peanut oil 16.6g / 1 Tbsp soy sauce (Amazon Link - geni.us/light-soy-sauce)36g / 2 Tbsps oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)5.5g / 1 tsp dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)INSTRUCTIONSAdd the fresh egg noodles to boiling water and cook over medium heat for 2-3 minutes. If using dried egg noodles, please follow the cooking instructions on the package.Meanwhile, heat a wok over medium heat until smoking hot. Add the oil, soy sauce, oyster sauce, and dark soy sauce. Mix thoroughly. Turn off the heat. Remove the noodles from the water and shake off the excess moisture. Add the noodles to the hot wok and mix thoroughly with the sauce.
Perfect Winter Recipe - Melt in Your Mouth Tender Braised Beef with Potatoes Souped Up Recipes 2025-01-08 | 🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌸Order Now - geni.us/chinesecookbook🎀 Estimated Shipping Dates 🎀 🌸USA, Canada, and Australia - Will ship within 3-5 business days 🌸All Other Countries - can take 4- 10 weeks, depending on your country, because managing worldwide shipping is challenging. 🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/perfect-winter-recipe-melt-in-your-mouth-tender-braised-beef-with-potatoesThis is a perfect recipe for beginners. You just put all the ingredients together and let time do its job. It yields melt-in-your-mouth tender beef with a luscious, flavorful sauce that will make you devour heaps of rice unconsciously. Its flavor profile is gentle but rich with a subtle sweetness. The bean curd lends a delightful fermented aftertaste, elevating the dish to a different level.INGREDIENTS680g / 1.5 pounds beef stew meat (chuck, brisket, shank, or sirloin tip)18g / about 6 cloves garlic18g / about 6 slices ginger60g / about 4 scallions, cut into stalks20g / 1.5 Tbsps cooking oil25g / 1.5 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)18g / 1 Tbsp Zhuhou paste (Amazon Link - geni.us/zhu-hou-paste)18g / 1 Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)8.3g / 1.5 tsps dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)25g / 1.5 Tbsps tomato paste (Amazon Link - geni.us/tomato-paste)20g / about 2 pieces red fermented bean curd (Amazon Link - geni.us/red-fermented-tofu)25g / 2 Tbsps sugar960g / 4 cups water400-600g / about 2-3 potatoes120g / about ½ red bell pepper, cut into small triangles
Authentic Cantonese Beef Clay Pot Rice Recipe Souped Up Recipes 2025-01-01 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/authentic-cantonese-beef-clay-pot-rice-recipeClay pot rice, aka Baozai fan, is an iconic Cantonese street food packed with rich flavors and contrasting textures. Imagine a pot of fluffy long-grain rice topped with savory, tender beef and perfectly cooked eggs; the bottom is carefully scorched until golden and crispy. My mouth is watering just thinking about it. So are you tired of the same old rice dishes and looking to try something new and exciting? Then this clay pot rice recipe is sure to impress. Clay pot rice has many variations. Beef and egg is the classic choice; however, once you have the technique down, you can play around with other toppings, such as chicken, pork, sausage, fish, and shrimp. INGREDIENTSTo marinate the beef283g / 10 oz beef, sliced thinly2.9g / ½ tsp salt1.6g / ⅓ tsp baking soda14g / 1 Tbsp Chinese cooking wine, optional (Amazon Link - geni.us/shaoxing-wine)0.8g / ⅓ tsp ground white pepper (Amazon Link - geni.us/white-peppercorns)8.3g / 1.5 tsps dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)7.5g / 1 Tbsp cornstarch 17g / 1 Tbsp satay paste, optional (Amazon Link - geni.us/satay-sauce)27g / 2 Tbsps cooking oil 13.5g / 1.5 Tbsps minced garlic10g / 2 Tbsps diced white part of the scallions6g / 2 tsps minced gingerTo make the seasoning sauce25g / 1.5 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)9g / ½ Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)8.5g / ½ Tbsp fish sauce (Amazon Link - geni.us/fish-sauce)4.2g / 1 tsp sugar60g / ¼ cup water To cook the rice300g / 1.5 cups jasmine rice (Amazon Link - geni.us/jasmine-rice)360g / 1.5 cups water27g / 2 Tbsps sesame oil to drizzle around the rimsTo finish1 egg180g / about 6 baby bok choy, quartered and blanched10g / 2 Tbsps diced green part of the scallions as garnish
The BEST Sweet and Sour Ribs – A Taste of Chinese Home Cooking! Souped Up Recipes 2024-12-18 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-sweet-and-sour-ribs-a-taste-of-chinese-home-cookingSweet and Sour Ribs is probably one of the first dishes that a Chinese beginner will choose to learn because it’s the most popular flavor in Chinese cuisine. It exists in many regional cuisines of China, such as Shandong cuisine (鲁菜lǔ cài), Shanghai cuisine (本帮菜běn bāng cài), Sichuan cuisine (川菜chuān cài), and Jiangsu cuisine (苏菜sū cài), etc. Aside from those, every family will have their own twists and taste preferences. This recipe was passed down from my gramma; it requires simple ingredients, provides a well-balanced condiment ratio, and delivers an irresistible result. One of my fondest childhood memories is my sisters and I fighting over the sweet and sour sauce left on the rib plate. We loved to mix it with white rice, and thought it was the most delicious food we could imagine. (Serves 3 people)Prep 20 minutesCook 70 minutesINGREDIENTS 680g / 1.5 pounds short pork ribs25g / 1.5 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)0.6g / ¼ tsp ground black pepper or to taste (Amazon Link - geni.us/black-peppercorns)27g / 2 Tbsps cooking oil 50g / 4 Tbsps sugar (Amazon Link - geni.us/granulated-sugar)12g / about 4 cloves garlic, peeled38g / about 2.5 inches of ginger, sliced thinly45g / about 3 scallions, cut into stalks2.5g / about 1 cinnamon stick (Amazon Link - geni.us/cinamon-sticks-8oz)0.8g / about 1 star anise (Amazon Link - geni.us/star-anise)42g / 3 Tbsps Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)48g / 3 Tbsps rice vinegar (Amazon Link - geni.us/rice-vinegar)50g / 3 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)45g / 2.5 Tbsps plum sauce (Amazon Link - geni.us/plum-sauce)360g / 1.5 cups water6g / 2 tsps toasted sesame seeds as garnish (Amazon Link - )Souped Up SwapPlum sauce is similar to plum jam, but it’s made with fermented plums, which give it a unique flavor. If you don’t have it, use regular plum jam.
The Perfect Time to Make Taiwanese Beef Noodle Soup Souped Up Recipes 2024-12-11 | 🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌸Order Now - geni.us/chinesecookbook🎀 Estimated Shipping Dates 🎀 🌸USA - Will ship within 6-8 business days 🌸All Other Countries - can take 4- 10 weeks, depending on your country, because managing worldwide shipping is challenging. 🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-taiwanese-beef-noodle-soup-recipeTaiwanese Beef Noodle Soup is a must-try recipe because nothing can be more satisfying than enjoying a bowl of hearty, savory noodle soup topped with tender, succulent beef. If you are looking for something easy and fulfilling for dinner, this is it. INGREDIENTS (serves 4 people)To Braise the Beef 1.5 lb of beef stew meat 1.5 lb of beef bones8 cups of water3 tbsp of Shaoxing wine (Amazon Link - geni.us/shaoxing-wine)1.5 tbsp of oil3 tbsp of sugar2.5 tbsp of Sichuan Dou Ban Jiang (Amazon Link - geni.us/Sichuan-dou-ban-jiang)2 tbsp of tomato paste (Amazon Link - geni.us/tomato-paste)1/4 cup of soy sauce (Amazon Link - geni.us/light-soy-sauce)1.5 tsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)6 slices of ginger6 cloves of garlic2 scallions, cut into stalks1/2 of a medium-size onion, cut into chunks1 stick of cinnamon (Amazon Link - geni.us/cinamon-sticks-8oz)3 pieces of bay leaves (Amazon Link - geni.us/bay-leaves)1 piece of star anise (Amazon Link - geni.us/star-anise)1 piece of aged tangerine peel, optional (Amazon Link - geni.us/orange-peel)3 dried red chilies (Amazon Link - geni.us/red-dried-chilies)1 tsp of Sichuan peppercorns (Amazon Link - geni.us/sichuan-peppercorns)1/2 tsp of salt or to taste To Cook the Noodles and Vegetables4 portions of egg noodles (for reference, about 400 grams of fresh or 240 grams of dried noodles)3 liters of water to boil the noodles8 pieces of baby bok choy, cut in half🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌸Order Now - geni.us/chinesecookbook🎀 Estimated Shipping Dates 🎀 🌸USA - Will ship within 6-8 business days 🌸All Other Countries - can take 4- 10 weeks, depending on your country, because managing worldwide shipping is challenging. 🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-taiwanese-beef-noodle-soup-recipeTaiwanese Beef Noodle Soup is a must-try recipe because nothing can be more satisfying than enjoying a bowl of hearty, savory noodle soup topped with tender, succulent beef. If you are looking for something easy and fulfilling for dinner, this is it. INGREDIENTS (serves 4 people)To Braise the Beef 1.5 lb of beef stew meat 1.5 lb of beef bones8 cups of water3 tbsp of Shaoxing wine (Amazon Link - geni.us/shaoxing-wine)1.5 tbsp of oil3 tbsp of sugar2.5 tbsp of Sichuan Dou Ban Jiang (Amazon Link - geni.us/Sichuan-dou-ban-jiang)2 tbsp of tomato paste (Amazon Link - geni.us/tomato-paste)1/4 cup of soy sauce (Amazon Link - geni.us/light-soy-sauce)1.5 tsp of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)6 slices of ginger6 cloves of garlic2 scallions, cut into stalks1/2 of a medium-size onion, cut into chunks1 stick of cinnamon (Amazon Link - geni.us/cinamon-sticks-8oz)3 pieces of bay leaves (Amazon Link - geni.us/bay-leaves)1 piece of star anise (Amazon Link - geni.us/star-anise)1 piece of aged tangerine peel, optional (Amazon Link - geni.us/orange-peel)3 dried red chilies (Amazon Link - geni.us/red-dried-chilies)1 tsp of Sichuan peppercorns (Amazon Link - geni.us/sichuan-peppercorns)1/2 tsp of salt or to taste To Cook the Noodles and Vegetables4 portions of egg noodles (for reference, about 400 grams of fresh or 240 grams of dried noodles)3 liters of water to boil the noodles8 pieces of baby bok choy, cut in half
Easy Hearty Chinese Meatball Soup (Perfect Winter Recipe) Souped Up Recipes 2024-12-04 | 🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌸Order Now - geni.us/chinesecookbook🎀 Estimated Shipping Dates 🎀 🌸USA - Will ship within 6-8 business days 🌸All Other Countries - No current estimate and may not make it before Christmas, but please place your order now, if you can. That will help me to manage the demand, as it is hard to ship worldwide. I will ship them as soon as I can!🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/easy-hearty-chinese-meatball-soup-perfect-winter-recipeNormally, a proper Chinese dinner has a standard called 一荤一素一汤, which means a meat dish, a vegetable dish, and a soup. This hearty, nutritious Pork Meatball Soup has them all, and it is so easy to make. INGREDIENTS (serves 3)300g / 10.6 oz ground pork25g / 1.5 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)18g / 1 Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)14g / 1 Tbsp Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)1.2g / ½ tsp ground white pepper (Amazon Link - geni.us/white-peppercorns)1.5g / ½ tsp garlic powder (Amazon Link - geni.us/garlic-powder)7.5g / 1 Tbsp cornstarch20g / 1.5 Tbsps oil8g / 2 Tbsps diced white part of the scallion13.5g / 1.5 Tbsps minced garlic9g / 1 Tbsp minced ginger960g / 4 cups unsalted stock (chicken, beef, or vegetable stock all work)300g / 10.6 oz daikon radish, julienned8g / 2 Tbsps diced scallion, green part only for garnish6g / 2 Tbsps diced cilantro5.7g / 1 tsp salt to tasteINSTRUCTIONSIn a large mixing bowl, combine the ground pork, soy sauce, oyster sauce, Chinese cooking wine, garlic powder, white pepper, and cornstarch. Stir in one direction for 5 minutes to develop the texture.Add the oil to a preheated clay pot or stockpot and then swirl it around so the oil covers the bottom. Add the minced garlic, ginger, and white part of the scallions and sauté over medium-low heat for 2 minutes or until the aromatics are slightly golden.Pour in the stock, bring to a light simmer, and switch the heat to low.Use your hand to grab some ground pork and squeeze it. The mixture will come out between your forefinger and thumb and naturally form into a round ball. Dip a spoon in the stock to prevent sticking, use it to scrape the meatball off your hand, and drop it into the stock. Repeat until all of the meatballs are formed. Add the julienned daikon radish and bring to a boil over medium heat. Continue to cook for 4-5 minutes.Season the soup with salt to taste and garnish with the diced green part of the scallions and cilantro. Serve with white rice.
The Best Chinese Crispy Pork Belly Recipe (Air Fry Method) Souped Up Recipes 2024-11-27 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-chinese-crispy-pork-belly-recipe-air-fry-methodUsing an air fryer is the easiest way to roast a crispy pork belly because the circulation is efficient and constantly draws out moisture from the skin while cooking. This recipe requires no blanching, no marinating overnight, no poking holes, and no dehydrating the skin. The prepping literally takes 5 minutes and guarantees the best crispy result.If you ask me, “Can I do this in a regular oven?,” the answer is yes but I didn’t include it in this book. However, you can check this video for the demo (youtu.be/Bxvz9aQdsMw). Using an oven will be more complicated because the air circulation is not as good as an air fryer. That's why extra steps like blanching, poking holes, dehydrating the skin, and adding baking powder are required when using an oven. INGREDIENTS (serves 2)454g / 1 pound skin-on pork belly3.8g / ⅔ tsp salt2.1g / ½ tsp sugar1.2g / ½ tsp ground black pepper (Amazon Link - geni.us/black-peppercorns)1.5g / ½ tsp garlic powder (Amazon Link - geni.us/garlic-powder)1g / ½ tsp five-spice powder (Amazon Link - geni.us/five-spice-powder)0.7g / ⅛ tsp salt to rub the pork skin27g / 1.5 Tbsps plum sauce for dipping (Amazon Link - geni.us/plum-sauce)19g / 1.5 Tbsps sugar for dippingINSTRUCTIONSTake a sharp knife to score the meat side of the pork belly without cutting through the skin. Thoroughly combine the salt, sugar, ground black pepper, garlic powder, and five-spice powder in a bowl. These measurements are for every pound of meat, so you can adjust the amount by multiplying however many pounds of pork you are making. Place the pork belly skin side down and then sprinkle the seasoning mix all over the meat. Make sure you open the cut surfaces and rub well. Chef’s Secret: Avoid touching the skin because this will cause the spices to burn while roasting and affect the presentation. Flip the pork to the skin side up and rub it with a pinch of salt for a few minutes or until the salt draws some moisture out of the skin. Use a paper towel to wipe the moisture. Wrap the pork belly with tinfoil but keep the skin exposed. Set the air fryer at 250°F / 121°C without preheating and cook the pork belly for 1 hour. Increase the temperature to 400°F / 204°C and fry for 10-15 minutes or until the skin is crispy and golden brown. Every air fryer is different, so please keep an eye on it. Feel free to pull out the basket and check the doneness. Adjust the frying time if needed. Cut the crispy pork belly into bite-size pieces and serve with plum sauce or white sugar. Chef’s Secret: These are two classic dipping components for crispy pork belly. The plum sauce tastes sweet and sour, perfectly balancing the pork belly's heaviness. Eating pork belly with white sugar is more of a local Cantonese habit. The sugar crystal enhances the crispy texture and the sweetness is such a surprising fit with the taste of the roasted pork.
The Best Char Siu Recipe (Chinese Barbeque Pork Char Siew) Souped Up Recipes 2024-11-20 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/the-best-char-siu-recipe-cantonese-roasted-bbq-porkChar siu, aka Chinese bbq roasted pork, sometimes spelled as char siew or char suit, is the kind of dish that brings happiness and satisfaction, especially the moment when you take it out of the oven. The sizzling meat is bursting with deliciousness, filling your home with the mouthwatering aroma of roasted meat and sweet caramelized honey.You will be shocked how easy it is to make char siu at home. Just marinate the meat overnight and roast it in the oven the next day. Since I first tackled this recipe five years ago, I have picked up a lot of insider tips and tricks, so this upgraded recipe guarantees restaurant-quality results. INGREDIENTS 63g / 5 Tbsps sugar (Amazon Link - geni.us/granulated-sugar)63g / 3 Tbsps honey (Amazon Link - geni.us/unfiltered-honey)50g / 3 Tbsps soy sauce (Amazon Link - geni.us/light-soy-sauce)20g / about 2 pieces red fermented bean curd (Amazon Link - geni.us/fermented-bean-curd)2.9g / ½ tsp salt9g / 1 Tbsp grated garlic1g / ½ tsp five-spice powder (Amazon Link - geni.us/five-spice-powder)6g / 1 Tbsp red yeast powder7.5g / 1 Tbsp tapioca starch (Amazon Link - geni.us/tapioca-flour)15g / 1 Tbsp water1134g / 2.5-pound boneless pork shoulder or pork butt42g / 3 Tbsps Chinese cooking wine (Amazon Link - geni.us/shaoxing-wine)53 / 2.5 Tbsps honey to brush the char siu
Cookbook Launch (168 Better Than Takeout Chinese Recipes) Souped Up Recipes 2024-11-13 | 🎀 ORDER MANDY'S COOKBOOK NOW - geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/better-than-takeout-beef-chow-ho-fun-recipe
BETTER THAN TAKEOUT - Beef Chow Ho Fun Recipe Souped Up Recipes 2024-11-08 | 🎀 MANDY'S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀 🌸Order Now - geni.us/chinesecookbook🎀 Estimated Shipping Dates 🎀 🌸USA - Will ship within 3-5 business days 🌸All Other Countries - No current estimate and may not make it before Christmas, but please place your order now, if you can. That will help me to manage the demand, as it is hard to ship worldwide. I will ship them as soon as I can!🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipes🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/better-than-takeout-beef-chow-ho-fun-recipeAs the most popular Chinese stir-fry noodle dish, beef chow ho fun is actually pretty easy to make. However, I grew up eating it, so I am pretty picky about it. There are two most crucial things in making the perfect chow ho fun: a carbon steel wok and a powerful gas stove. Why? Because when the oil touches the hot metal, it will create a non-stick coating. If your stove is not hot enough, your noodles will stick to the wok badly. Also, high heat is the requirement to achieving that classic street food wok hay effect, giving your dish a complex smoky aroma and taste. Without that, your stir-fry noodles have no spirit. Therefore, a non-stick wok is not recommended because Teflon can not tolerate high heat; otherwise, it will release toxic elements.INGREDIENTS For marinating the beef227g / 8 oz beef 0.8g / ⅓ tsp ground white pepper (Amazon Link - geni.us/white-peppercorns)1.4g / ¼ tsp salt5.5g / 1 tsp dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)3.8g / 1.5 tsps cornstarch14g / 1 Tbsp cooking wine (Amazon Link - geni.us/shaoxing-wine)1.6g / ⅓ tsp baking soda13.6g / 1 Tbsp oil to coat the beefFor seasoning the ho fun:454g / 1 pound fresh ho fun16.6g / 1 Tbsp soy sauce (Amazon Link - geni.us/light-soy-sauce)18g / 1 Tbsp oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)8.3g / 1.5 tsps dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)Others27g / 2 Tbsps oil to stir-fry6g / about 2 cloves garlic, sliced thinly57g / 2 oz red bell pepper, thinly julienned57g / 2 oz purple onion, thinly sliced57g / 2 oz garlic chives, cut into stalksIngredient Tips:Non-alcohol replacements for Chinese cooking wine vary from recipe to recipe. For this particular dish, you can use ½ Tbsp ginger juice + ½ Tbsp water. Garlic chives can be replaced by scallions. Ho fun(河粉) is a type of flat rice noodles, AKA pho noodles. Fresh ho fun can be used immediately without pre-cooking. However, it is hard to find fresh ho fun outside of China. You can use dried pho noodles as a replacement. If so, you need to soak them in hot water for 3-6 minutes or until al dente (firm bite) and then coat them with 1 tbsp cooking oil before cooking.
What is Winter Melon and How to Cook it? Souped Up Recipes 2024-10-30 | 🎀 PREORDER MANDY'S COOKBOOK 《168 BETTER THAN TAKEOUT CHINESE RECIPES》- geni.us/chinesecookbook🥘 BUY A WOK - geni.us/carbon-steel-wok🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - curatedkitchenware.com🥢 PRINTABLE RECIPE - curatedkitchenware.com/blogs/soupeduprecipes/what-is-winter-melon-and-how-to-cook-it❤️ SUPPORT THE CHANNEL - patreon.com/soupeduprecipesHave you ever walked through an Asian market and noticed this large melon with dark green skin and white flesh? It looks like an oblong watermelon and It is so big that the stores usually sell it pre-cut into smaller pieces. Do you wonder what it is and how to cook it?This is called winter melon or 冬瓜 in Chinese, but you might hear it referred to as wax melon, ash gourd, or winter gourd. It is also a healthy, low-carb food so I want to show you the easiest and most delicious way to enjoy it - Braised Winter Melon with Dried Shrimp.Ingredients3 Tbsp of dried shrimp (Amazon Link - geni.us/dried-shrimp)120g / ½ cup of water to soak the shrimp680g / 1.5 lb winter melon, weighed after peeled and seeded1.5 tbsp of cooking oil1 shallot, diced5 cloves of garlic, diced1 tsp of red pepper flake (Amazon Link - geni.us/red-chili-flake-spicy)½ tsp of Sichuan peppercorns (Amazon Link - geni.us/sichuan-peppercorns)2 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)1 tbsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)3 Tbsps diced scallions as garnishInstructionsSoak the dried shrimp in water for 30 minutes. Drain and reserve the soaking liquid on the side. Peel the winter melon, remove the fibrous strands and seeds, and cut the winter melon into bite-sized cubes. Heat your wok over medium heat and add 1.5 tbsp of oil. Add the soaked dried shrimp, diced shallot, garlic, chili flakes, and Sichuan peppercorns to the wok and stir for 2 minutes. Add 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, and the winter melon cubes. Keep stirring for 3 minutes. Pour in the shrimp-soaking water. You can use vegetable stock if you want. Bring the pot to a boil. Turn the heat to low and let it simmer for 6-8 minutes or until the winter melon becomes soft and tender.Garnish it with some diced scallions and serve it as a healthy side dish.
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