Chinese Fried Donut (No yeast) 油条

I used to add yeast to make my dough rise, but I’ve found from my friend that it isn’t actually necessary. Here’s a simpler method.

Ingredients

Bread flour or All purpose flour - 500g
Baking Powder - 5g
Baking Soda - 5g
Salt - 15g　

Oil - 30g
Water - about 300g

Oil for frying - depends on pot size

The number of Chinese donuts you can make depends on the size. 

Steps

1. Combine all dough ingredients in a mixing bowl and mix until a sticky dough forms. Cover and let it rest for 30 minutes, then knead into a ball (it may still be sticky). Let it rest for another 30 minutes, then knead again, divide into two long logs, wrap, and refrigerate overnight. 

2. Roll the dough out on a lightly floured pastry board into a sheet about 1/8 inch thick. Cut into strips about 1/2 inch wide.

3. Stack two strips on top of each other, then use a chopstick or the back of a dinner knife to press down the center to create an indentation.

5. In a frying pan/pot, heat up the cooking oil until you can see small bubbling. Pick up the strips and stretch it before drop in oil. Use chopstick to roll it in the oil pan. Fry until it is golden.

Napa Cabbage Pork Belly Stew(大白菜炖五花肉)

Tender pork belly and soft Napa cabbage simmered in a savory, flavorful broth — a comforting classic of Chinese home cooking.

Ingredients

Napa cabbage - 1-2 lb
Pork belly - 1 lb

Ginger - 4-5 slices

Green onion - 1 stalk

Garlic - a few

Star anise - 1

Soy sauce - 1 TBSP

Dark soy sauce - 1 TBSP

Oyster sauce - 1 TBSP

Chinese five spice powder - 1 tsp

Optional: sticky rice cake, rice noodle, or Korean glass noodle 

Steps

1. Clean, dry and slices pork belly. In a frying pan, add some oil and then lay the pork belly to pan fry at middle heat until brown on both sides.

2. Add green onion, ginger, garlic, star anise, sir fry until fragrant.

3. Add napa cabbage, stir fry for a minute, then add soy sauce, dark soy sauce, oyster sauce, five spice powder. 

4. Add water to cover all ingredients; bring stew to boiling; then turn to low heat to simmer.

5. Optional: you can some rice noodle, or sticky rice cake

Malaysia Fried Banana

A sweet snack made from ripe bananas — a beloved Malaysian treat passed down from my mother in law.

Ingredients

All purpose flour - 1 cup

Tropical flour - 1/4 cup (optional)

Baking soda - 1/4 tsp

Salt - 1/2 tsp

Water - 3/4 to 1 cup, add gradually to desired consistency

Banana - 3 ripped, peeled and sliced diagonally

Steps

1. In a mixing bowl, combine all-purpose flour, tropical flour (if using), baking soda, and salt.
Gradually add water while stirring until you get a smooth, slightly thick batter that can coat the back of a spoon.

2. Slice the ripe bananas into thick diagonal slices.

3. Heat oil in a deep pan over medium heat. Dip each banana piece into the batter, making sure it’s evenly coated. Carefully place into the hot oil and fry until golden brown and crisp, turning occasionally.

4. Drain on paper towels and serve hot as a snack or dessert.
(Optional: sprinkle with sugar, drizzle with honey, or serve with ice cream for a modern twist!)

Braised Wintermelon (家常烧冬瓜)

Wintermelon has a mild flavor and a soft, tender texture when fully cooked. It easily absorbs sauces, making it perfect for simple braised dishes like this one.

Ingredients

Wintermelon - about 2 pounds

Soy sauce - 2 TBSP

Salt - as needed

Chicken broth or water - 1 cup

Optional additions: minced garlic, oyster sauce, a drizzle of sesame oil, or chopped green onions for garnish

Steps

1. Peel off the tough green skin and cut the melon into roughly 2x2-inch cubes. On the flesh side, carefully score a “#” pattern about halfway through the melon’s thickness—do not cut all the way through.

2.Heat 1 tbsp oil in a frying pan over medium heat. Place the melon pieces skin side down and pan-fry until the bottom is golden brown

3.Add water or chicken broth and soy sauce to the pan. Cover and simmer gently until the melon becomes soft enough to pierce easily with a chopstick and has absorbed the sauce flavor (about 10–15 minutes).

4. Spoon the melon and sauce in serving bowl and enjoy warm.

Teriyaki Chicken without Teriyaki sauce

 If you don’t have bottled teriyaki sauce on hand, you can easily make this dish using basic seasonings.

Ingredients

Chicken legs or thighs - 2

Ground black pepper - 1 TBSP

Salt - 1/2 tsp

Ginger - a few slices

Cooking wine - 1 TBSP

Soy sauce - 2 TBSP

Dark soy sauce - 1/2 TBSP

Honey - 1 TBSP

Garlic - a few cloves, peeled

Water - 2 TBSP

Steps

1. Trim the bones from the chicken legs if desired. Season with salt, black pepper, and slices of ginger. Let sit for at least 5 minutes (longer if possible).

2. In a small bowl, mix together cooking wine, soy sauce, dark soy sauce, honey, and water. Stir well.
3. Heat 1 tbsp oil in a frying pan over high heat. Add ginger slices and garlic cloves, then reduce to medium heat. Place the chicken pieces in the pan and fry until browned on both sides, about 8 minutes.

4. Pour in the prepared sauce. Cover the pan and simmer for about 10 minutes, until the chicken is fully cooked and the sauce thickens slightly.

4. Slice the chicken, spoon the sauce over top, and serve with steamed rice and vegetables on the side.

Mango Sticky Rice

This is popular desert at Thai restaurant and easy to make at home. 

Ingredients

Glutinous rice - 1 cup
Coconut cream - 1 cup
Sugar - 1/4 cup  or to taste
Salt - 1 tsp

Fresh mango - 1-2, peeled and sliced
Topping

Coconut cream - 1 cup

Salt - 1/4 tsp

Corn starch - 2 tsp

Steps

1. Rinse and soak glutinous rice for at least 3 hours or overnight. 

2. Drain water off rice; use a steamer, steam rice until cooked, about 20-30 minutes.

3. In a cooking pot, boiling the coconut cream, sugar, salt and set aside.

4. Mix the cooked rice and coconut cream well for a few minutes, and then let it rest for 10-20 minutes until the coconut cream is mostly absorbed the the rice. Plate it and arrange mango slices on or around it. 

5. In a cooking pot, mix and boiling the topping ingredients until the mixture thickens. Pour the topping over  rice and mango.  

Stir Fry Carved Squid(爆炒鱿鱼花)

A simple home dish. 

Ingredients

Squid carved - 1 lb bag, defrost if frozen

Red bell pepper - 1, cut in pieces

Green bell pepper - 1, cut in pieces

Onion - 1, sliced

Garlic - 5 cloves, sliced

Ginger - a few slices

Oyster sauce - 1 TBSP

Cooking wine - 1 TBSP

Soy sauce - 2 TBSP

Sugar - to taste

White pepper power - to taste

Dark soy sauce - to taste

Red chili pepper - optional to taste

Steps

1. Mix in a small bowl oyster sauce, soy sauce, dark soy sauce, white pepper power, sugar, set sauce aside.

2. In a pot with boiling water, blanch the squid pieces.

3. In a frying pan, heat up oil, put in garlic, onion, ginger until fragrant; Add squid pieces, cooking wine, stir fry for a couple of minutes; then add peppers, and pour in the mixed sauce, stir fry until cooked.

Ube Bun (紫薯包)

Similar to the Hot Dog Bun, just different filling.

Ingredients

Heavy whipping cream - 2/3 cup
Milk - 1 cup + 1TBSP
Egg - 1 (I used egg replacer)
Sugar - 1/3 cup
All-purpose Flour - 4 cups
Active dry yeast - 1 TBSP
Salt - 1 1/2 tsp
Optional: Egg wash (beat 1 egg with 1 teaspoon water, skipped)
Optional : Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water, skipped)

Purple yam - 3-4 medium

Condensed milk - 2-4 TBSP, to your taste

Sugar - to your taste

Yield 16 buns

Steps

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, all-purpose flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.
2. Cover the dough, and place in a warm spot until the dough has doubled in size (1-2 hours). 

3. While dough is proofing, peel and steam purple yam. Then blend the purple yam, condensed milk, and sugar to your taste. 

4. After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. 

5. Dump the dough on a lightly floured surface, and divide into 16 pieces. Roll each piece into a rectangle shape, and spread purple yam filling, leave 1/2 inch space around. And then roll up the rectangle dough along the long side into a log shape. Seal and tug both ends under the log. 

5. Once shaped, let the dough proof, covered, for another hour.

6. Position a rack in the center of the oven, and preheat it to 350° F. Brush the risen dough with egg wash. (I skipped the egg wash to avoid allergy.) Bake for 23-25 minutes, or until golden brown. 

7. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness, if desired.

Hot Dog Bun (热狗包)

This is easy to make and convenient to eat as snack or simple lunch. 

Ingredients

Heavy whipping cream - 2/3 cup
Milk - 1 cup + 1TBSP
Egg - 1 (I used egg replacer)
Sugar - 1/3 cup
All-purpose Flour - 4 cups
Active dry yeast - 1 TBSP
Salt - 1 1/2 tsp
Optional: Egg wash (beat 1 egg with 1 teaspoon water, skipped)
Optional : Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water, skipped)

Hot dog - 16
Yield 16 buns

Steps

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, all-purpose flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.
2. Cover the dough, and place in a warm spot until the dough has doubled in size (1-2 hours). 

3. While dough is proofing, grill or air fry 16 hot dogs.

4. After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. 

5. Dump the dough on a lightly floured surface, and divide into 16 pieces. Roll each piece into a rope and wrap around a hot dog. 

6. Once shaped, let the dough proof, covered, for another hour.

7. Position a rack in the center of the oven, and preheat it to 350° F. Brush the risen dough with egg wash. (I skipped the egg wash to avoid allergy.) Bake for 23-25 minutes, or until golden brown. 

8. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness, if desired.

Shanghai Smoked Fish （上海熏鱼）

Shanghai Smoked Fish (Shanghai Xun Yu, 上海熏鱼) may be fried, but it's definitely not smoked. This is a simplified home recipe using air fryer from a friend. 

Ingredients

Fish - 2-3 lb, cut into 3/4 inch thick cross-section (carp, tilapia or similar)
[Marinade Sauce]
Shaoxing wine - 4 TBSP
Ground white pepper - 1 tsp
Ground ginger powder - 1 tsp

Soy sauce - 2 TBSP

Dark soy sauce - 1 TBSP

[Topping Sauce]

Water - 1/2 cup

Ginger - 4 slices

Star anise - 2

Cinnamon stick - 1
Bay leaves - 2

Chinese five spices powder - 1/2 tsp

ground white pepper - 1/2 tsp

Sugar - 2 TBSP

Chinese dark vinegar - 1.5 tsp

Steps

1. Wash and clean the fish pieces, mix the fish and all of the marinade ingredients. Let the fish marinate overnight in the refrigerator. 

2. Spread the fish on a cooking tray to dry out slightly, or pat dry with a paper towel. Spray the pieces thoroughly with cooking oil, or dip the pieces in a bowl of oil. 

3. Set air fryer to 400F, cook the fish pieces for 12 minutes, turn, and cook another 10 minutes. Cook longer if needed until it is as crispy as you like.

4. Put all ingredients for topping sauce, except the vinegar, in a pot, bring to boil for 6 minutes. Turn off the heat and add vinegar. Once it’s done, scoop out all the solid spices with a slotted spoon.

5. Put the hot fish directly into the prepared sauce. Ensure all of the pieces are totally coated. The golden brown crust on the fish will soak up the sauce and flavor the fish. You can serve hot right away, or let the fish soak in the sauce for a few hours before serving cold.

Korean Kalbi (韩式炖牛排骨)

This is a Korean style short rib (Kalbi) from this YouTube. I cooked it using a 6-qt Le Creuset Dutch oven. 

Ingredients

Beef short ribs - about 4 lb 

[First seasoning]

Korean BBQ - 1 cup 

Soy sauce - 4 tsp

Mirin - 4 tsp 

Apple sauce - 2 cups 

Sesame oil -2 and 2/3 tbsp  

Sesame seed - 1/4 cup 

Dried date - 4

[Second seasoning]

Soy sauce - 4 tsp  

Salt - 1 tsp 

Black pepper - 1 TBSP

[Optional]

Veggies - Mushroom Carrots Pepper Cucumber Potato

Steps

1. Preheat oven to 275F.

2. Mix all the ingredients in first seasoning in a bowl and mix well

3. Arrange short ribs in a Dutch oven, and then pour in the sauce.

4. Close the Dutch oven and bake for 2 hours.

5. Add the second seasoning, and any vegetables you want to cook.

6. Close the Dutch oven and bake for another hour.

7. Serve over rice or noodle.

Banana Muffin

Another way to use over-ripped bananas, instead of banana bread. This is from Sally's baking recipes.

Ingredients

All-purpose flour - 1 and 1/2 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Ground cinnamon - 1 tsp
Ground nutmeg - 1/4 tsp
Mashed bananas - 1 and 1/2 cups, about 4 medium or 3 large bananas
Unsalted butter - 6 TBSP, melted
Light or dark brown sugar - packed, 2/3 cup (I used 1/2 cup, could be less)
Egg - 1 large, at room temperature (I used egg replacer)
Pure vanilla extract - 1 tsp
Milk - 2 TBSP
optional: 1 cup chopped walnuts, pecans, or chocolate chips

Yield 10-12 muffins

Steps

1. Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. 

3. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. 

4. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
5. Spoon the batter into liners, filling them all the way to the top. I filled 3/4 way to have smaller muffins.

6. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean.

(For mini muffins, bake 12–14 total minutes at 350°F (177°C).) 

7. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling. 

Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.