chow-with-lau

Mum’s Spring Onion & Ginger Oil Dip

Sat, 01 Nov 2025 13:50:41 GMT

The simple, fragrant sauce that goes with everything.

Makes: 1 small bowl

This is my mum’s famous Spring Onion and Ginger Oil Dip — a simple little recipe that’s packed with flavour and goes with just about everything. It’s the perfect companion to Pak Jam Gai (Chinese poached chicken) and one of those sauces that every Chinese household has their own version of.

What makes this one special isn’t just the flavour — it’s the story behind it. So many of you have asked to see more of my mum cooking, so in the video, I take a simple 3-minute recipe and turn it into a full 10-minute one… because when Mum’s in the kitchen, there’s always something to learn.

And yes — she really does only use a meat cleaver for all her chopping and cutting! You’ll see why when you watch her work — precise, confident, and completely effortless.

Ingredients

1 bunch spring onions (finely chopped)
1 large chunk of fresh ginger (grated or finely minced)
2 tsp sesame oil
2 tsp salt
2 tsp light soy sauce
½ tsp ground black pepper
Some cooking oil (enough to heat and pour over the mixture)

Method

I start by finely chopping the spring onions and grating the ginger — Mum always says the finer, the better. The key is to get the texture right so the oil can carry all the flavours evenly.

Step 2: Mix the base

In a heatproof bowl, I combine the chopped spring onions, ginger, salt, soy sauce, sesame oil, and black pepper. Give it a quick stir so everything’s well mixed and ready for the hot oil.

Step 3: Heat the oil

In a small pan, I heat the cooking oil until it’s shimmering hot — you’ll know it’s ready when a small piece of spring onion sizzles immediately when dropped in.

Step 4: Pour and sizzle

Chef’s Tip

You can make a big batch of this and keep it in the fridge for up to a week. The flavours actually get stronger over time. And if you like it spicy, add a few chopped chillies before pouring on the oil.

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Step 1: Prepare the aromatics

Now comes the best part — I carefully pour the hot oil over the spring onion and ginger mix. You’ll hear that amazing sizzle as the oil releases all the fragrance and lightly cooks the aromatics. Give it a quick stir, and that’s it — simple, fragrant perfection.

Step 5: Serve and enjoy

This dip goes beautifully with poached chicken, plain rice, noodles, or even as a topping for vegetables. It’s garlicky, nutty, slightly salty, and completely addictive.

And just like Mum says: the simplest recipes are often the best.

Crispy Spring Rolls with Pork and Peanut Butter Filling

Sat, 01 Nov 2025 13:47:21 GMT

Crunchy, golden, and packed with flavour.

Makes: 20+ mini spring rolls

Spring rolls might just be one of the best foods ever invented. They’re crispy, crunchy, full of flavour, and always the first thing to disappear at any party or dinner table. You can fill them with almost anything, and that’s where the fun really starts.

This version is a bit special — minced pork, peanut butter, and sweet chilli. It might sound unusual, but trust me… it’s a match made in heaven. I was inspired by my Bang Bang Chicken recipe and thought: could that peanut and chilli combo work inside a spring roll? Turns out, it absolutely does. These are rich, savoury, a little sweet, and completely addictive.

Ingredients

1 pack spring roll pastry
500 g minced pork
1 carrot (grated)
100 g cabbage (shredded)
100 g beansprouts
1 tbsp finely chopped or grated ginger
3 cloves garlic (finely chopped)
1 spring onion (finely sliced)
½ tsp five-spice powder
1½ tbsp light soy sauce
A good pinch of salt and black pepper
2–3 tbsp peanut butter
2–3 tbsp Thai sweet chilli sauce
1 beaten egg (for sealing the pastry)

Method

In a wok or large frying pan, I heat a little oil and add the garlic, ginger, and spring onion. I fry them for about 30 seconds until fragrant, then add the minced pork.

Once the pork starts to brown, I stir in the carrot, cabbage, and beansprouts, cooking for a few minutes until everything softens slightly. Then I add the five-spice powder, soy sauce, salt, and pepper.

Finally, I mix in the peanut butter and Thai sweet chilli sauce. The peanut butter melts into the mixture and makes it beautifully creamy and nutty — it smells amazing.

Set the filling aside to cool before rolling.

Step 2: Assemble the spring rolls

I place a sheet of spring roll pastry on the table with one corner pointing towards me (like a diamond shape). I spoon a small amount of filling near the corner, fold it over once, then tuck in the sides and roll tightly towards the top.

Brush the top corner with beaten egg to seal it shut. Repeat until you’ve used up all the filling.

Step 3: Fry until golden

In a deep pan or wok, I heat the oil to 180°C . I fry the spring rolls in small batches for about 3–4 minutes , turning occasionally, until they’re golden brown and crisp.

Drain them on kitchen paper to remove any excess oil.

Step 4: Serve and enjoy

Chef’s Tip

If you’re making these ahead of time, roll them and keep them covered with a damp cloth in the fridge. You can also freeze them uncooked — just fry straight from frozen for a few extra minutes.

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Step 1: Make the filling

I serve them hot with a side of Thai sweet chilli dipping sauce — though honestly, they’re so good they don’t even need it!

The peanut butter gives them a rich, creamy texture inside, perfectly balanced by the sweet chilli and the crunch of the pastry. They make brilliant starters, snacks, or party food that’ll have everyone asking for seconds.

Main Ingredients

To serve

Thai sweet chilli sauce (for dipping, optional)
Enough cooking oil for deep frying

Fermented Black Beans

Sat, 01 Nov 2025 13:43:10 GMT

And how to make Black Bean Sauce at home

Serves: 2-3

If you’ve ever had Beef in Black Bean Sauce , you’ll know how delicious that deep, savoury, slightly salty flavour can be. But have you ever wondered what those black beans actually are?

Well, here’s the secret: they’re not the same as the black beans you find in Mexican or South American cooking. Chinese fermented black beans — also called Douchi — are whole soybeans that have been salted and fermented. They’re funky, rich, and full of umami — basically, the backbone of a lot of classic Cantonese sauces.

You can find them in most Asian supermarkets, usually in small plastic or vacuum-sealed bags. They look like little black raisins and smell… well, powerful! But don’t let that put you off — once cooked, they mellow out into something amazing.

Ingredients

2 tbsp fermented black beans (rinsed and lightly mashed)
4 cloves garlic (finely chopped)
1 tbsp light soy sauce
200 ml vegetable stock or plain water
A good pinch of salt and cracked black pepper
1 tsp sugar
½ tbsp cornflour (cornstarch) mixed with a little cold water
2 tbsp cooking oil (for stir-frying)

Method

I start by rinsing the fermented black beans under cold water to remove excess salt. Then I lightly mash them with the back of a spoon — not too much, just enough to release the aroma.

Step 2: Stir-fry the aromatics

In a wok, I heat the oil over medium heat. I add the chopped garlic and black beans and fry for about 30 seconds until fragrant. This is where the magic happens — the smell is incredible.

Step 3: Add the liquid and seasonings

I pour in the vegetable stock (or water), then add the soy sauce, sugar, salt, and black pepper. Bring it to a gentle simmer and let it cook for a couple of minutes so all the flavours come together.

Step 4: Thicken the sauce

Chef’s Tip

Always rinse fermented black beans before cooking — that’s the difference between rich, balanced flavour and something overpoweringly salty. And if you want an extra kick, add a few slices of fresh chilli when frying the garlic.

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Step 1: Prepare the black beans

I stir in the cornflour slurry to thicken it slightly — you want a smooth, glossy texture that coats your ingredients nicely. Taste and adjust seasoning if needed.

What makes them special

Fermented black beans add a punch of savoury depth to stir-fries, sauces, and marinades. They’re what give Black Bean Beef or Steamed Ribs with Black Bean Sauce that unmistakable flavour you can’t get from anything else.

The trick is to rinse them before using — they’re quite salty — and to chop or mash them with garlic or ginger to release their flavour.

How to Make Homemade Black Bean Sauce

Here’s how I make a simple, restaurant-style black bean sauce you can use for beef, chicken, vegetables, or seafood.

Step 5: Use or store

You can use the sauce straight away with beef, chicken, tofu, or vegetables — just pour it over your stir-fried ingredients and toss to coat.

If you’ve made extra, let it cool and store it in the fridge for up to a week. It also freezes well in small portions.

Tenderstem Broccoli Stir Fry

Sat, 01 Nov 2025 13:38:33 GMT

Simple, flavourful, and so much better than just boiling.

Serves: 2-3

Tenderstem broccoli is such a fantastic ingredient — it’s crisp, slightly sweet, and full of natural flavour. But most people just boil or steam it, which is a bit of a shame! In Chinese cooking, we like to make vegetables shine, and this stir-fried version does exactly that.

The garlic and ginger bring the fragrance, the stock adds depth, and the sesame oil ties it all together. It’s quick, fresh, and perfect as a side dish or a light main with steamed rice.

Ingredients

A handful of Tenderstem broccoli
6 cloves garlic (finely chopped)
A small piece of fresh ginger (finely chopped)
A little water
A pinch of salt and cracked black pepper
½ tsp sugar
100 ml chicken stock (or vegetable stock for a vegetarian version)
A splash of Shaoxing wine, dry white wine, or dry sherry
½ tbsp sesame oil
2 tsp cornflour (cornstarch)
¾ tbsp cooking oil

Method

I give the Tenderstem a rinse and trim the ends if needed. You can leave the stems long — they cook quickly and stay nice and crisp.

If you prefer softer stems, blanch them in boiling water for 30 seconds, then drain and set aside. This helps keep that bright green colour when you stir-fry.

Step 2: Stir-fry the aromatics

In a wok or large frying pan, I heat the cooking oil over medium heat. When it’s hot, I add the garlic and ginger and fry for about 30 seconds until fragrant. Be careful not to let them burn — golden is perfect.

Step 3: Add the broccoli and season

I toss in the Tenderstem and stir-fry for 1–2 minutes, keeping it moving so it cooks evenly. Then I add a pinch of salt, a grind of black pepper, and half a teaspoon of sugar to balance the flavours.

Step 4: Make the sauce

In a small bowl, I mix the chicken (or vegetable) stock, Shaoxing wine, sesame oil, and cornflour slurry. I pour this mixture into the wok and let it bubble gently for another minute until it thickens slightly and coats the broccoli beautifully.

Chef’s Tip

For a little extra flavour, drizzle with a touch more sesame oil just before serving, or sprinkle with toasted sesame seeds for texture. And if you’re cooking for meat lovers, you can toss in thin slices of beef or chicken right before adding the stock for a quick, complete meal.

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Step 1: Prepare the broccoli

Step 5: Serve and enjoy

I serve the Tenderstem broccoli hot, straight from the wok, with the glossy sauce poured over the top. It’s garlicky, savoury, and so moreish — a simple vegetable dish that feels restaurant-quality.

Pak Choi in Garlic Oyster Sauce

Sat, 01 Nov 2025 13:34:32 GMT

Quick, easy, and packed with flavour.

Serves: 2-3

Pak Choi — or Bok Choy — is one of the best-known and most-loved vegetables in Chinese cooking. It’s crisp, juicy, and so satisfying to eat. When you pair it with a simple garlic and oyster sauce, it turns into something truly delicious — quick to cook and full of that classic restaurant flavour.

This dish is a real crowd pleaser and one of my go-to sides when I want something light but full of taste. It’s also completely vegetarian (and even vegan if you use mushroom-based oyster sauce). You can enjoy it on its own or add beef, chicken, pork, or prawns for something more filling.

Ingredients

1–2 pak choi (depending on appetite)
6 cloves garlic (finely chopped)
3 tbsp oyster sauce (or vegan oyster sauce for a plant-based version)
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water
½ tsp sugar
200 ml water
A little cooking oil

Method

I start by trimming the ends off the pak choi and separating the leaves. Give them a good rinse to remove any grit or dirt between the stems. Leave them to drain while you make the sauce.

Step 2: Make the garlic oyster sauce

In a small bowl, I mix together the oyster sauce, sugar, and water. In a wok, I heat a little oil and fry the chopped garlic over medium heat until it turns golden and fragrant — but not burnt!

Then I pour in the oyster sauce mixture and bring it to a gentle simmer for about a minute.

Finally, I stir in the cornflour slurry to thicken the sauce slightly until it’s glossy and coats the back of a spoon.

Step 3: Cook the pak choi

In a separate pan or wok, I add a small amount of boiling water or steam the pak choi briefly for about 1–2 minutes until just tender but still bright green. Drain well.

Step 4: Combine and serve

Chef’s Tip

If you like your pak choi with a bit more bite, cook it slightly less — it keeps that lovely crunch. For extra umami, add a splash of light soy sauce or a few drops of sesame oil right at the end.

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Step 1: Prepare the pak choi

I pour the hot garlic oyster sauce over the cooked pak choi and serve immediately. The sauce should cling beautifully to the stems and leaves, giving you that rich, garlicky flavour in every bite.

It’s simple, elegant, and one of those dishes that always disappears fast!

Eggplant in Garlic Sauce (Aubergine Recipe)

Sat, 01 Nov 2025 13:30:11 GMT

Garlicky, tangy, sweet — packed with flavour and totally satisfying.

Serves: 4

Eggplant — or aubergine if you’re here in the UK — is one of my favourite vegetables to cook with. It soaks up flavour like a sponge and has that lovely soft texture that works beautifully with Chinese sauces.

This dish is a classic: garlicky, a little spicy, slightly tangy, and full of depth. It’s one of those vegetarian (or vegan) recipes that even meat-lovers can’t resist. Serve it with steamed rice, and you’ve got a meal that’s comforting, colourful, and absolutely delicious.

Ingredients

2 large aubergines (cut into bite-sized pieces)
2 large field mushrooms (sliced)
1 orange bell pepper (sliced)
½ medium white onion (sliced)
6 cloves garlic (finely chopped)
1 medium-heat chilli pepper (sliced)
1 thumb of fresh ginger (finely chopped)
3 spring onions (sliced, for garnish)
Some cooking oil (for stir-frying)
2 tbsp cornflour (cornstarch) mixed with 5 tbsp water (to thicken)

Method

Main ingredients

I start by cutting the aubergine into chunks — not too small, as they shrink when cooked. Sprinkle them lightly with salt and let them sit for 10 minutes to draw out some moisture. This helps them fry better and stops them soaking up too much oil later.

Pat them dry with kitchen paper before cooking.

Step 2: Fry the vegetables

In a wok, I heat a good splash of oil over medium-high heat. I fry the aubergine first until it starts to soften and turn golden — about 3–4 minutes. Then I add the onion, pepper, mushrooms, garlic, ginger, and chilli.

Keep everything moving so it doesn’t burn. The smell at this stage is incredible — garlicky, sweet, and savoury all at once.

Step 3: Make the sauce

In a small bowl, I mix all the sauce ingredients together — light and dark soy, oyster sauce, yellow bean sauce, sugar, vinegar, and rice wine. Stir until the sugar dissolves.

Then I pour the sauce into the wok, letting it bubble and coat everything evenly. If you’re going fully vegetarian or vegan, the mushroom-based oyster sauce works just as well and gives you that same deep umami flavour.

Step 4: Thicken and finish

Once the sauce starts to reduce, I stir in the cornflour slurry a bit at a time until it thickens into a rich, glossy glaze that clings to the aubergine.

Finally, I toss through the spring onions and give everything one last stir before serving.

Chef’s Tip

If you want extra depth, roast the aubergine in the oven for 15 minutes before stir-frying — it brings out a lovely smoky sweetness. And if you like it spicy, add a spoonful of chilli paste with the garlic.

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Step 1: Prepare the aubergine

For the sauce

3 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce (use mushroom oyster sauce for a fully vegetarian version)
1 tbsp yellow bean or ground bean sauce
2 tbsp soft brown sugar
2 tbsp black vinegar (or any mild vinegar if you don’t have it)
2 tbsp Shaoxing rice wine (optional)

Step 5: Serve and enjoy

I serve this dish hot, with simple steamed jasmine rice. The aubergine is soft and silky, the sauce is garlicky and rich, and the balance of sweet, sour, and savoury makes every bite irresistible.

King Prawn Egg Foo Yung

Sat, 01 Nov 2025 13:22:47 GMT

Easy, tasty, and seriously underrated.

Serves: 2-3

Egg Foo Yung is one of the most underrated dishes in Chinese cooking. When people think Chinese takeaway, they usually think of meat dishes or noodles — but honestly, they’re missing out! Foo Yung is light, healthy, and incredibly satisfying.

It’s basically a Chinese-style omelette — soft egg, crunchy veg, and juicy king prawns all cooked together until golden and fluffy. It’s quick, it’s easy, and it’s one of those dishes that always hits the spot, whether you’re cooking lunch or dinner.

Ingredients

250 g king prawns (peeled and deveined)
½ bell pepper (thinly sliced)
¼ onion (optional, thinly sliced)
50 g beansprouts
2 medium or large mushrooms (sliced)
6 large free-range eggs
A good pinch of salt and pepper
2 tbsp cooking oil

Method

I start by slicing all the vegetables and patting the prawns dry with kitchen paper. You want everything prepped and ready before you start cooking — Foo Yung moves quickly once the eggs go in.

Step 2: Beat the eggs

In a large bowl, I crack the eggs and season them with salt and pepper. I give them a quick whisk — you don’t need to overmix; just enough to combine everything nicely.

Then I stir in the prawns, beansprouts, mushrooms, and peppers. If you’re using onion, add that too. You can really customise this — add whatever vegetables or meat you like!

Step 3: Cook the Foo Yung

In a large wok or frying pan, I heat the oil over medium-high heat. Once hot, I pour in the egg mixture and let it cook for a minute before gently stirring around the edges with a spatula.

When the bottom starts to set and turn golden, I flip sections over to cook the other side — it doesn’t have to be perfect! You’re going for fluffy, slightly browned eggs with just-set centres.

Step 4: Serve and enjoy

Once cooked through, I slide the Foo Yung out of the pan and onto a plate. It should be soft, fluffy, and full of texture — juicy prawns, crunchy veg, and a lovely savoury egg flavour.

Serve it as a main with rice, or slice it into smaller portions as a tasty side dish. Either way, it’s one of the easiest, most satisfying Chinese meals you can make at home.

Chef’s Tip

For an extra touch of flavour, drizzle a little light soy sauce or oyster sauce over the top before serving. And if you like it saucy, you can even make a quick gravy-style topping with a bit of stock, soy sauce, and cornflour.

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Step 1: Prepare the ingredients

My Ultimate Everyday Egg Fried Rice

Sat, 01 Nov 2025 13:19:05 GMT

Simple, satisfying, and just that little bit extra.

Serves: 2

This dish is one of those real comfort foods from my childhood — the kind of meal that instantly takes me back to family dinners and busy Chinese restaurant kitchens. The combination of tender, juicy beef and the sweetness and tang of pineapple is absolute perfection.

The sauce is rich, savoury, and balanced, with just a hint of garlic and ginger. And using fresh pineapple instead of tinned makes a huge difference — the flavour is cleaner, and the texture holds up beautifully when cooked.

Follow along and I’ll show you how to prepare the pineapple and how to tenderise your beef so it melts in your mouth.

Ingredients

350 g cold boiled or steamed rice (preferably from the day before)
2 large eggs (plus extras if you like more on top)
2 rashers of bacon (chopped into small pieces)
2 spring onions (sliced)
1 tbsp light soy sauce
A pinch of salt and pepper
2 tbsp cooking oil

Method

Cold rice works best for fried rice because it’s drier and less likely to clump. If you’re using freshly cooked rice, spread it out on a plate and let it cool completely before cooking.

Step 2: Cook the bacon

In a hot wok or large frying pan, I add a tablespoon of oil and fry the chopped bacon until it’s crispy and golden. The fat that renders out adds amazing flavour to the rice.

Once done, I push the bacon to one side of the wok.

Step 3: Scramble the eggs

I add another splash of oil to the wok and crack in the eggs. Stir them gently until they’re just set — soft and fluffy. Don’t overcook them, as they’ll continue cooking once the rice goes in.

Step 4: Add the rice

I turn the heat up and add the cold rice. Using the back of my spatula, I break up any clumps and stir everything together with the eggs and bacon.

Once the rice starts to heat through, I drizzle over the light soy sauce and season with salt and pepper.

Chef’s Tip

Always use cold rice — that’s the secret to getting that fluffy, separate texture. If you want to make it a full meal, you can add prawns, peas, or leftover chicken. It’s endlessly versatile.

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Step 1: Prepare your rice

Step 5: Finish and serve

I toss in the spring onions right at the end for freshness and colour. Then I give everything one final toss over high heat for that signature smoky “wok hei” aroma.

Serve straight away — it’s simple, savoury, and satisfying, perfect on its own or as a side with any Chinese dish.

Chinese Beef and Pineapple

Sat, 01 Nov 2025 13:15:51 GMT

Tender beef, sweet pineapple, and that rich, nostalgic flavour.

Serves: 3-4

Follow along and I’ll show you how to prepare the pineapple and how to tenderise your beef so it melts in your mouth.

Ingredients

2 rump steaks (about 8 oz / 225 g each)
½ white onion (roughly chopped)
2 cloves garlic (finely chopped or crushed)
½ thumb-sized piece of fresh ginger (finely chopped or grated)
1 fresh pineapple (peeled, cored, and cut into bite-sized chunks)

Method

For the beef

I start by slicing the beef thinly across the grain — this helps it stay tender. Then I mix it with the bicarbonate of soda and cornflour and leave it to rest for about 15 minutes. This is the classic Chinese velveting method, and it makes all the difference.

After that, I rinse the beef under cold water, pat it dry, and mix it with the marinade ingredients — light soy, sesame oil, and sugar. Let it sit for another 10 minutes while you prepare the pineapple and sauce.

Step 2: Prepare the pineapple

I peel, core, and chop the fresh pineapple into chunks — about bite-sized pieces. The trick is to remove the tough centre and any spiky bits so all you’re left with is sweet, juicy fruit that caramelises nicely in the wok.

Step 3: Cook the beef

In a hot wok, I add a little oil and quickly fry the beef for 1–2 minutes, just until it starts to brown. Then I remove it from the wok and set it aside — it’ll finish cooking in the sauce later.

Step 4: Make the sauce

In the same wok, I add a touch more oil and fry the garlic, ginger, and onion for about 30 seconds. Then I add the ketchup, sugar, and water (or stock) and bring it to a simmer. Season with a pinch of salt and pepper.

Once the sauce starts to bubble, I add the pineapple chunks and let them cook for a minute or two so they release their sweetness into the sauce.

Chef’s Tip

Don’t skip the velveting — it’s the secret to tender beef in Chinese cooking. And always use fresh pineapple if you can; the acidity and flavour make the dish shine.

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Step 1: Prepare and tenderise the beef

For the marinade

1 tsp sugar
1 tbsp light soy sauce
½ tbsp pure sesame oil

For velveting

1½ tsp cornflour
1 tsp bicarbonate of soda

For the sauce

3 tbsp tomato ketchup
2 tsp sugar
200 ml water or stock
A good pinch of salt and pepper
1 tbsp cornflour mixed with a little water (for thickening)

Step 5: Combine everything

I add the beef back into the wok, stir it through, and then pour in the cornflour-water mix to thicken the sauce.

Everything should come together into a glossy, rich coating that clings to the beef and pineapple beautifully.

Step 6: Serve and enjoy

Serve straight away with freshly steamed or fried rice — and yes, chips go great with it too! It’s the perfect mix of sweet, savoury, and tangy, with tender beef and juicy pineapple in every bite.

Char Siu Chinese Barbecue King Prawns

Sat, 01 Nov 2025 13:10:51 GMT

So quick. So tasty. Packed with that classic BBQ flavour.

Serves: 2–3

Char Siu is one of my favourite marinades — it’s usually used on pork or chicken, but it works incredibly well with prawns too. The sauce enhances the natural sweetness of the king prawns without overpowering them, creating a beautiful balance of sweet, savoury, and smoky flavours.

This dish is unbelievably quick to make — perfect as a snack, a starter, or even a light main course. Whether you’re cooking for family or friends, these prawns never fail to impress.

Ingredients

250 g big, juicy king prawns (peeled and deveined)
3 cloves garlic (finely chopped)
1 thumb-sized piece of ginger (finely chopped)
1 tbsp sesame oil
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice wine (optional)
3 tbsp runny honey
2 tbsp hoisin sauce
1 tbsp yellow bean sauce
2 tsp five-spice powder
2 tbsp cooking oil
A few spring onions (to garnish)

Method

Step 1: Make the marinade

I start by mixing together the garlic, ginger, sesame oil, both soy sauces, rice wine, honey, hoisin, yellow bean sauce, and five-spice powder in a bowl. This combination gives you that unmistakable char siu aroma — rich, sweet, and fragrant.

Step 2: Marinate the prawns

I add the prawns into the bowl and toss them well so they’re completely coated in the marinade. Because prawns absorb flavour quickly, 15–20 minutes is all you need — any longer and they’ll start to break down.

Step 3: Cook the prawns

In a wok or large frying pan, I heat the cooking oil over medium-high heat. Once hot, I add the prawns and stir-fry for about 2–3 minutes on each side until they turn pink and start to caramelise slightly.

If you want to go for that BBQ-style char, you can also thread them onto skewers and grill them instead — just keep a close eye so they don’t overcook.

Step 4: Serve and enjoy

I serve the prawns immediately, garnished with chopped spring onions. They’re sticky, glossy, and bursting with flavour — the perfect balance of sweet, savoury, and aromatic spice.

Serve them with steamed rice, or as part of a sharing platter with other dishes from the Quick Meals collection.

Chef’s Tip

Don’t overcook the prawns — they only need a few minutes. Once they turn pink and curl slightly, they’re done. For a thicker glaze, reduce any leftover marinade in a small pan and drizzle it over just before serving.

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Szechuan Chilli Garlic Noodles

Sat, 01 Nov 2025 13:07:10 GMT

Quick, spicy, garlicky, and full of bold flavour.

Serves: 2–3

Welcome to my guide on how to make Szechuan Chilli Garlic Noodles — a dish that’s so simple, it’ll surprise you with how delicious it is. This is one of those Chinese noodle recipes that’s packed with flavour but takes minutes to make.

It’s vegetarian, spicy, garlicky, with a little tang and sweetness — light enough for lunch, but just as satisfying as a quick dinner or part of a bigger meal. And the best part? You can cook it all in one wok or pan in under 10 minutes.

Ingredients

300 g fresh flat wheat noodles
3 cloves garlic (finely chopped)
1 tsp fresh ginger (grated or finely chopped)
1 tbsp chilli flakes
1 fresh hot chilli pepper (optional, sliced)
1 spring onion (sliced, for garnish)
1 tbsp dark soy sauce
1 tbsp Chinese black vinegar
A pinch of salt and pepper
2 tbsp cooking oil

Method

Step 1: Prepare the noodles

I start by boiling the noodles according to the packet instructions — usually just a few minutes for fresh ones. Once they’re soft, I drain and rinse them under cold water to stop the cooking process, then toss them lightly with a few drops of oil to stop them sticking.

Step 2: Build the base flavour

In a wok or large frying pan, I heat the oil over medium heat. When it’s hot, I add the garlic, ginger, chilli flakes, and (if using) the fresh chilli.

The aroma you get at this point is incredible — spicy, nutty, and deeply savoury. Be careful not to burn the garlic; you want it golden, not brown.

Step 3: Add the noodles and sauce

Next, I turn up the heat, add the noodles, and toss them through the aromatics. Then I pour in the dark soy sauce, black vinegar, and a pinch of salt and pepper.

Keep everything moving quickly so the noodles absorb all that flavour. It only takes a couple of minutes.

Step 4: Serve and garnish

Once the noodles are evenly coated and slightly glossy, I serve them straight from the wok, topped with sliced spring onions for freshness.

They’re spicy, savoury, and perfectly balanced — the kind of dish that proves you don’t need loads of ingredients to make something truly delicious.

Chef’s Tip

Black vinegar is what gives this dish its signature depth and tang. If you can’t find it, you can substitute with rice vinegar and a splash of soy sauce — but if you can get the real thing, it’s worth it.

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Sweet and Sour Pork Cantonese / Hong Kong Style

Sat, 01 Nov 2025 13:03:02 GMT

Crazily crispy batter. Classic flavour. The ultimate version of a Chinese favourite.

If you had to pick one dish that represents Chinese restaurant cooking in the West, it’s got to be Sweet and Sour Pork . It’s been on menus since the very beginning — and for good reason. Crispy pork, a vibrant tangy sauce, and that unmistakable crunch… it’s a match made in heaven.

This version is the Cantonese / Hong Kong style I grew up loving — the kind that’s golden, crisp on the outside, and tender inside, coated in a sauce that’s perfectly balanced between sweet and sour. Follow my steps and you’ll get that perfect crunch every single time.

Ingredients

Serves: 4

4 pork shoulder steaks (cut into bite-sized pieces)
2 tsp garlic powder
2 tsp paprika
Salt, to taste
Ground white pepper, to taste
30 g plain flour
2 large free-range eggs
200 g self-raising flour
Enough cooking oil for deep frying (approx. 1.5 litres)

Method

Step 1: Prepare the pork

I start by cutting the pork shoulder into even bite-sized chunks, then season them with garlic powder, paprika, salt, and white pepper. Let them sit for a few minutes while you get your batter ready.

Step 2: Make the batter

In a large bowl, I whisk together the plain flour, self-raising flour, eggs, and a little cold water until smooth. The consistency should be thick enough to coat the back of a spoon — not too runny.

The trick to that crazily crispy texture is the self-raising flour. It puffs up beautifully when fried, giving you that light, crunchy shell.

Step 3: Fry the pork

I heat about 1.5 litres of oil in a deep pan to 180°C . I dip each piece of seasoned pork into the batter and gently lower it into the oil.

Fry in small batches for 4–5 minutes until golden and crisp, then drain on kitchen paper. For restaurant-style crunch, I double-fry them — once to cook through, and again for 1–2 minutes right before serving.

Step 4: Make the sauce

In a clean wok or frying pan, I heat a splash of oil and fry the garlic and ginger for 30 seconds. Then I add the onion, pepper, cucumber, and pineapple, and stir-fry for a minute.

Next, I add the water, ketchup, vinegar, sugar, and pineapple juice, bringing it to a simmer. Finally, I stir in the cornflour-water mix to thicken the sauce until it’s glossy and smooth.

Chef’s Tip

Keep your batter cold and your oil hot — that’s the golden rule for crispness. If you’re making this for a crowd, fry all your pork first, then refry briefly before tossing in the sauce to bring it back to life.

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Step 5: Combine and serve

Once the sauce is ready, I toss the crispy pork through it right before serving — just enough to coat it evenly without losing that crunch.

Serve immediately with steamed rice or noodles and enjoy that perfect balance of sweet, sour, and savoury flavours with every bite.

For the pork

For the sauce

1 clove garlic (finely chopped)
1 inch fresh ginger (grated)
½ bell pepper (roughly chopped)
½ white onion (roughly chopped)
¼ cucumber (sliced)
100 ml plain cold water
1 small tin pineapple chunks (in juice)
3 tsp sugar
4 tbsp malt vinegar
3 tbsp ketchup
1 tbsp cornflour mixed with a little water

Sweet and Sour Pork Balls Recipe

Sat, 01 Nov 2025 12:59:22 GMT

Why is this not more popular?!?

Sweet and Sour Pork Balls are one of the original Chinese takeaway classics. You’ll still see them on menus everywhere, but somehow they’ve fallen out of fashion — and honestly, I don’t know why. When made properly, they’re incredible: crispy, light batter wrapped around juicy pork, all coated in a tangy, glossy sauce that hits every note.

Maybe people have forgotten how good they can be… or maybe restaurants just aren’t making them like they used to. Either way, here’s your chance to bring this dish back to life at home — and I promise, once you try it, you’ll wonder why you ever stopped ordering it!

Ingredients

Serves: 2

2 good pork chops (cut into bite-sized chunks)
½ tbsp sesame oil
1 tbsp light soy sauce
½ tsp sugar

Method

Step 1: Prepare the pork

I start by cutting the pork into bite-sized cubes, then mix it with sesame oil, light soy sauce, and a little sugar. Let it sit for about 10 minutes to absorb the flavour while you make the batter.

Step 2: Make the batter

In a large bowl, I combine both flours, baking powder, salt, and white pepper. Then I slowly add cold water while whisking until I get a smooth, thick batter that clings nicely to the pork.

The key is to keep the batter cold — it helps create that light, crisp coating when fried.

Step 3: Fry the pork balls

I heat enough oil in a deep pan to around 180°C . I dip each piece of marinated pork into the batter, making sure it’s evenly coated, then carefully lower it into the oil.

Fry in small batches for 3–4 minutes until golden and crisp, then drain on kitchen paper. For extra crunch, you can double-fry them: a quick second dip for 1–2 minutes right before serving.

Step 4: Make the sweet and sour sauce

In a clean wok or pan, I heat the oil and fry the chopped ginger, onion, and pepper for about a minute. Then I add the water, ketchup, vinegar, sugar (or honey/syrup), and dark soy sauce.

Bring it to a gentle simmer for a few minutes until it thickens slightly and smells amazing. That’s your sauce done — simple but full of flavour.

Chef’s Tip

If you like your sauce thicker, mix ½ tbsp cornflour with 1 tbsp water and add it to the pan while simmering. And always serve immediately — crispy batter waits for no one!

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Step 5: Combine and serve

I toss the crispy pork balls into the sauce just before serving, making sure they’re coated but still crunchy.

Serve straight away with steamed or egg fried rice — and take a moment to appreciate how something this nostalgic can taste so fresh and exciting again.

For the pork

For the batter

100 g plain flour
200 g self-raising flour
1½ tsp baking powder
1 tsp salt
½ tsp ground white pepper
400–500 ml cold water (enough for a smooth, thick batter)
Enough cooking oil for deep frying

For the sauce

½ bell pepper (diced)
½ white onion (diced)
1 thumb-sized piece of fresh ginger (finely chopped)
200 ml water
5 tbsp ketchup
5 tbsp malt vinegar
2 tbsp sugar, honey, or syrup
1 tsp dark soy sauce
1 tbsp cooking oil

Beef Chow Mein Recipe

Sat, 01 Nov 2025 12:55:13 GMT

How to stir-fry noodles perfectly — my no-fail method

Chow Mein — or stir-fried noodles — is one of the most popular Chinese dishes in the world. But I’ll be honest with you… it’s also one of the easiest to mess up. One wrong move and you end up with a wok full of soggy, burnt noodle goop — and nobody wants that!

So in this recipe, I’m going to show you how to stir-fry noodles perfectly every time , following three simple rules I always use in my kitchen. Once you understand these, you can make any Chow Mein you like — and it’ll turn out spot on.

Ingredients

Serves: 2

100 g fresh or pre-boiled egg noodles
100 g beef (thinly sliced against the grain)
50 g fresh beansprouts
A splash of light soy sauce
A pinch of salt and pepper
½ tsp sesame oil
2 tbsp cooking oil

Method

Step 1: Prepare the noodles

If you’re using pre-boiled noodles, I start by separating them gently with my hands. If they’re fresh, I blanch them briefly in boiling water for 20–30 seconds, then drain and rinse under cold water.

The key here is to make sure the noodles are dry before stir-frying — wet noodles are what cause soggy results later on.

Step 2: Prepare the beef

I slice the beef thinly against the grain — this keeps it tender — and season with a pinch of salt, pepper, and a small splash of soy sauce. Let it sit for a few minutes while you heat up your wok.

Step 3: Rule 1 – Heat

The first golden rule of great stir-frying: high heat . Your wok needs to be smoking hot before anything goes in.

I add a tablespoon of oil and swirl it around, then in goes the beef. I stir-fry for 1–2 minutes until it just starts to brown, then take it out and set it aside.

Step 4: Rule 2 – Dry noodles

I add another tablespoon of oil, then the noodles. I spread them out and leave them untouched for a few seconds — this helps them pick up a little char and that lovely “wok hei” flavour.

Then I give them a quick toss, add the beansprouts, soy sauce, sesame oil, and another pinch of salt and pepper. Everything should move quickly — this part only takes a minute or two.

Chef’s Tip

Keep everything prepped and ready before you start cooking. Stir-frying moves fast — there’s no time to chop once the wok is hot! And remember, less sauce is more. Chow Mein should be light, not drowned.

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Step 5: Rule 3 – Timing

The final rule is all about timing . I add the beef back in right at the end and toss everything together for 30 seconds. That’s it. Don’t overwork it — once everything’s coated and hot, it’s ready to serve.

Step 6: Serve and enjoy

I serve my Beef Chow Mein straight from the wok. The noodles should be dry, springy, and full of smoky flavour — not oily or sticky.

It’s quick, simple, and one of the most satisfying dishes you can master. Once you get this right, you’ll never go back to soggy noodles again.

Chinese BBQ Pork (Char Siu) Recipe

Sat, 01 Nov 2025 12:50:55 GMT

My ultimate no-fail recipe for perfect Char Siu every time

This is my ultimate Chinese BBQ Pork recipe , and I’m not exaggerating when I say it’s one of my proudest creations. Char Siu — or Chinese BBQ Pork — is one of the most iconic dishes in Cantonese cooking. You’ll recognise it by its beautiful caramelised glaze, deep colour, and that unmistakable sweet, smoky aroma.

It looks impressive, but it’s surprisingly easy to make once you know the steps. Follow my no-fail method, and you’ll get tender, juicy pork with a glossy finish that tastes just like your favourite restaurant version — maybe even better.

If you’ve got a meat thermometer, even better! It takes out all the guesswork and helps you cook the pork perfectly every time.

(I use the ARMEATOR ONE Smart Bluetooth Wireless Meat Thermometer — you can check it out here and use code CHOWWITHLAU for 10% off.)

Ingredients

Serves: 4-5

1 large pork loin joint (1.2 – 1.5 kg)
5 cloves garlic (finely chopped)
1 thumb-sized piece of fresh ginger (finely chopped)
1 tbsp sesame oil
4 tbsp honey
1 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp hoisin sauce
1 tbsp crushed yellow bean sauce
2 tbsp Shaoxing wine
2 tsp five-spice powder
½ tsp salt
A grind of black pepper
2 tsp cornflour (cornstarch)
A little water (for the BBQ glaze)

Method

Step 1: Prepare the pork

I start by trimming any excess fat off the pork loin, then slicing it lengthways into thick strips — about 5–6 cm wide. This helps the marinade soak in better and gives you that classic Char Siu shape once it’s cooked.

Step 2: Make the marinade

In a large bowl, I mix together garlic, ginger, sesame oil, honey, hoisin sauce, yellow bean sauce, both soy sauces, Shaoxing wine, five-spice powder, salt, and pepper. Give it a good stir until everything is combined.

I add the pork pieces to the bowl and massage the marinade in so every piece is well coated. Then I cover it and leave it to marinate in the fridge for at least 4 hours , but ideally overnight — that’s when the flavour really develops.

Step 3: Roast the pork

When I’m ready to cook, I preheat the oven to 190°C . I line a roasting tray with foil and place a rack on top so the pork cooks evenly.

I lay the pork strips on the rack, reserving any leftover marinade for later, and roast for about 25–30 minutes .

Halfway through, I turn the pork and baste it with some of the leftover marinade mixed with a splash of honey. This helps build up that deep caramelised glaze.

If you’re using a meat thermometer, you’re aiming for an internal temperature of 68–70°C — that’s the sweet spot for juicy, tender pork.

Step 4: Make the BBQ glaze

While the pork is roasting, I pour the leftover marinade into a small pan and bring it to a gentle simmer. I mix the cornflour with a little water, then add it in to thicken the sauce slightly — this becomes a rich, glossy glaze.

Once the pork is almost done, I brush the glaze all over the meat and cook for another 5–10 minutes to get that perfect sticky finish.

Chef’s Tip

Don’t rush the marinating time — it’s what gives the pork its signature flavour. And if you’re cooking on a barbecue, brush on the glaze during the last few minutes of grilling for that authentic charred finish.

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Step 5: Rest and serve

I let the pork rest for about 10 minutes before slicing. You’ll see that beautiful red edge and glossy coating — the hallmark of good Char Siu.

Serve it with steamed or boiled white rice, drizzle with a little extra sauce, and enjoy that incredible balance of sweetness, savoury depth, and smokiness.

Mum’s BBQ Spare Rib

Sat, 01 Nov 2025 12:45:33 GMT

Sticky, smoky, and packed with flavour — just like Mum used to make.

This one’s really special to me — it’s my mum’s BBQ spare rib recipe, and it’s one of those dishes that takes me straight back to childhood. Every family has their version of Chinese-style ribs, and this is ours. The flavour is rich, slightly sweet, and beautifully aromatic, with a glossy glaze that sticks to your fingers (in the best possible way).

The secret is in the marinade — hoisin, soy sauce, and a touch of Shaoxing wine come together to create that deep, familiar BBQ taste you get at proper Chinese restaurants. Follow my steps, and you’ll have tender, flavour-packed ribs that taste like they’ve come straight off the takeaway menu.

Ingredients

Serves: 3-4

1 thumb-sized piece of fresh ginger (finely chopped)
6 cloves garlic (finely chopped)
1.5 kg pork spare ribs
5 tbsp hoisin sauce
1 tbsp yellow bean sauce
½ tsp ground black pepper
½ tsp Chinese five-spice powder
2 star anise
2 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp honey
A good glug of Shaoxing cooking wine (or white wine)
Some water

Method

Step 1: Prepare the ribs

I start by giving the ribs a quick rinse under cold water, then pat them dry with kitchen paper. If the ribs are in a large rack, I cut them into smaller pieces — they cook more evenly that way.

Step 2: Make the marinade

In a large bowl, I mix together the hoisin sauce, yellow bean sauce, light and dark soy sauce, honey, Shaoxing wine, five-spice powder, black pepper, chopped garlic, and ginger. I add the star anise and just enough water to loosen the mixture slightly — you want a thick but pourable consistency.

Then I add the ribs, mix well, and make sure every piece is coated. The longer you can leave them to marinate, the better. I usually let mine sit for at least 2 hours , but overnight is ideal.

Step 3: Cook the ribs

When I’m ready to cook, I preheat the oven to 180°C . I line a roasting tray with foil, spread the ribs out in a single layer, and pour over any remaining marinade.

Cover the tray loosely with foil and bake for 45 minutes . Then I remove the foil, baste the ribs with the sticky sauce from the tray, and cook uncovered for another 20–30 minutes , turning occasionally, until they’re caramelised and glossy.

Step 4: Finish and serve

Once the ribs are tender and the sauce has reduced into a sticky glaze, I remove them from the oven and let them rest for a few minutes.

Serve them piled high on a plate with the sauce drizzled over the top — they’re messy, indulgent, and completely addictive.

Chef’s Tip

If you like your ribs with a bit of char, turn the grill on high for the final 5 minutes — it’ll give you that authentic BBQ look and flavour. You can also finish them on a hot grill pan or BBQ if you want a smokier edge.

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Welcome to the Chow With Lau Website!

Sun, 19 Oct 2025 08:49:40 GMT

Real Chinese food, made simple.

Hi everyone — Michael here! ��

If you’ve ever watched one of my videos, you’ll know that my goal has always been simple: to make real Chinese cooking easy, fun, and accessible for everyone.

So I’m really excited to finally welcome you to my new website — a place where you can find all my recipes, videos, and cooking tips in one easy spot.

Why I started Chow With Lau

When I first began sharing videos, I didn’t expect so many people from around the world to tune in. It started with a few dishes I grew up eating — the kind of food my mum and dad would make at home — and it’s grown into an incredible community of home cooks all learning together.

Whether it’s Salt and Pepper Squid , Sweet and Sour Chicken , or Beef Ho Fun , my aim is to show you how simple good cooking can be once you understand the basics.

Food should never be intimidating — and I want you to feel confident enough to cook along, make mistakes, and still end up with something delicious.

What you’ll find here

This site is designed to make things easy for you to explore. You can browse recipes by category — like Chinese Favourites , Quick Meals , Vegetarian , and Sauces & Sides — or search for something specific.

Each recipe comes with step-by-step instructions, ingredient lists, and videos where I walk you through every stage. It’s like having me in the kitchen with you (minus the wok smoke!).

More than just recipes

Chow With Lau is about more than cooking — it’s about sharing culture, memories, and the little techniques that make Chinese food so special.

Over time, I’ll be adding more blogs here too — covering cooking tips, ingredient guides, and maybe even some behind-the-scenes stories from filming days and family recipes that haven’t made it onto YouTube yet.

Join the community

Cooking is always better when it’s shared. If you try one of my recipes, let me know how it turned out! You can comment, send me a message, or tag #ChowWithLau on social media — I love seeing your results.

And if you’re new here — welcome! Have a look around, grab your wok, and start exploring some of my favourite dishes.

Thanks for being part of this journey — I can’t wait to keep cooking with you all.
— Michael

Crispy Chilli Beef

Sat, 18 Oct 2025 16:11:27 GMT

An easy takeaway classic you can make at home

If there’s one dish that people always ask me about, it’s Crispy Chilli Beef. That sticky, spicy, crunchy goodness you get from your local Chinese takeaway is easier to make than you might think — and you probably already have everything you need at home.

This version uses simple ingredients, a quick marinade, and my go-to method for keeping the beef crisp, even after tossing it in that glossy sweet and tangy sauce. Once you’ve tried it, you’ll never need to order it again.

Ingredients

Serves: 2–3

For the beef

300 g beef (I usually use a piece cut from a roasting joint — steak works too, but it’s not essential)

For the marinade

1 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar

For the batter

200–300 g cornflour
A large pinch of salt and pepper

For the sauce

3 tbsp vinegar (any type except balsamic)
1 tbsp dark soy sauce
2 tbsp honey or golden syrup (sugar also works)
3 tbsp ketchup
2 tbsp brown sauce

Aromatics

2 cloves garlic, finely chopped
½ thumb of ginger, finely chopped
1–2 chillies, sliced (depending on how spicy you like it)
¼ onion, sliced

Other

1 egg
Enough oil for deep frying (avoid olive or sesame oil)

Method

Step 1: Prepare and marinate the beef

I slice the beef thinly — about the thickness of a pencil — then mix it with the light soy, sesame oil, and sugar. Let it marinate for 10–15 minutes so the flavours start to work their way in.

Step 2: Coat the beef

I crack an egg into the bowl and mix it through the beef — this helps the coating stick. Then I toss each piece in the cornflour, making sure it’s fully coated. Don’t rush this part; a thick, even coating is what gives you that crunchy texture later.

Step 3: Deep fry until crispy

I heat a pan of oil to around 180°C and fry the beef in batches for 3–4 minutes until golden and crisp. Don’t overcrowd the pan — you want the oil to stay hot.

Once done, I drain the beef on kitchen paper. For extra crunch, I like to double-fry it: once to cook through, and again for 1–2 minutes to get that real takeaway crispiness.

Step 4: Make the sauce

In a clean wok, I heat a small splash of oil and fry the garlic, ginger, onion, and chilli for a minute until fragrant. Then I add the vinegar, dark soy, honey, ketchup, and brown sauce. Let it bubble gently until it thickens into a glossy glaze.

Step 5: Toss and serve

I add the fried beef straight into the wok and toss everything together so every piece is coated in that rich, tangy sauce. Serve immediately — the combination of crisp beef, sticky coating, and spicy kick is absolute perfection.

Chef’s Tip

For the crispiest results, always coat the beef just before frying and make sure your oil is properly hot. If you’re making this for a crowd, keep the fried beef warm in the oven while you finish the sauce.

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Tempura Vegetables

Sat, 18 Oct 2025 13:15:15 GMT

So easy. So quick. Lighter than air and perfectly crisp.

Ingredients

When most people think of Japanese food, tempura is one of the first dishes that comes to mind — and for good reason. Those light, crisp, golden bites look impressive, but they’re actually one of the easiest recipes you can make.

I’ve gone veggie with this one, using sweet potato, broccoli, peppers and sweetcorn, but once you’ve mastered the batter, you can tempura almost anything — courgettes, asparagus, prawns, fish… even oysters!

This version is simple, quick, and one of my absolute favourites to cook at home.

Serves: 2–3

For the tempura batter

150 g self-raising flour
1 tsp baking powder
Some plain cold water (enough to make a light batter)
A pinch of salt and pepper
1.5 litres of cooking oil (for deep frying)

Vegetables

2 small sweet potatoes, peeled and cut into 3–4 mm slices
½ head of broccoli, broken into small florets
½ pepper, thinly sliced
1 small tin of sweetcorn (drained)

Dipping sauce

1 tbsp rice vinegar
1 tbsp light soy sauce
1 tsp soft brown sugar

Method

Step 1: Prepare the vegetables

I start by cutting all the vegetables into even-sized pieces — that way they cook evenly in the oil. Pat them dry with kitchen paper to remove excess moisture; this helps the batter stick better later on.

Step 2: Make the batter

In a mixing bowl, I whisk together the self-raising flour, baking powder, salt, and pepper. Then I gradually add cold water while stirring until I get a smooth, light batter — not too thick, not too runny.

The key to great tempura is keeping the batter cold — it’s what makes it airy and crisp. Sometimes I even pop a few ice cubes into the bowl while mixing.

Step 3: Heat the oil

I heat the oil in a deep pan to around 180°C . You’ll know it’s ready when a drop of batter sizzles and rises to the surface immediately.

Step 4: Fry the vegetables

Working in small batches, I dip each vegetable into the batter and gently lower it into the hot oil. Don’t overcrowd the pan — that drops the temperature and makes them soggy.

Fry for about 2–3 minutes until pale golden and crisp. Remove and drain on kitchen paper.

Step 5: Make the dipping sauce

In a small bowl, I mix together the rice vinegar, soy sauce, and soft brown sugar until the sugar dissolves. That’s it — a quick, simple sauce that perfectly complements the crispy vegetables.

Step 6: Serve and enjoy

I serve the tempura vegetables immediately, while they’re still hot and crunchy. They’re perfect as a light meal, a starter, or a sharing dish with friends.

The contrast between the delicate batter and the soft vegetables inside is just incredible — simple, clean, and full of flavour.

Chef’s Tip

Keep your batter cold and your oil hot. That’s the golden rule of perfect tempura. If you’re doing a large batch, give the batter a quick stir between rounds to stop the flour settling at the bottom.

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Dim Sum Style Spareribs in Black Bean Sauce

Sat, 18 Oct 2025 13:01:16 GMT

So easy. So tasty. Real Chinese food you’ll love.

Serves: 2–3

This recipe is really close to my heart — it’s based on my mum’s version, and it’s one of those dishes that’s simple to make but tastes like it came straight from a proper Chinese restaurant. You know you’re in the right place when you see lots of Chinese families eating, and this is exactly the kind of dish they’ll be ordering.

The pork becomes beautifully tender, the sauce is rich and savoury, and the mix of garlic, black bean, and chilli gives it an incredible aroma. Follow my step-by-step guide and you’ll see just how easy it is to recreate this Dim Sum favourite at home.

Ingredients

400–500 g pork spareribs (cut into bite-sized pieces)
1 tbsp fermented black beans (rinsed and lightly mashed)
2 cloves garlic (finely chopped)
1 red chilli (sliced, optional)
1 tsp sugar
1 tsp cornflour
1 tsp light soy sauce
½ tsp dark soy sauce
1 tsp sesame oil
1 tbsp Shaoxing wine
1 tbsp cooking oil
A pinch of salt and pepper
2 tbsp water

Method

Step 1: Prepare the ribs

I start by washing and patting the ribs dry, then mixing them with cornflour, soy sauces, sesame oil, sugar, and Shaoxing wine. Let them marinate for about 20 minutes while you prepare the other ingredients — this helps the flavour soak right in.

Step 2: Make the black bean base

In a pan, I heat up the cooking oil and fry the garlic, black beans, and chilli for a few seconds until fragrant — be careful not to burn the garlic. This is where the deep, savoury aroma starts building.

Step 3: Combine and steam

I add the marinated ribs into the pan and give them a quick stir so they’re evenly coated in all those flavours. Then I add a splash of water, cover with a lid or foil, and let them steam on low heat for 10–15 minutes until the meat is soft and tender.

Alternatively, you can put the mixture into a heatproof dish and steam it in a steamer for around 20 minutes — that’s the traditional Dim Sum way.

Step 4: Serve and enjoy

Once the ribs are cooked through and the sauce has thickened slightly, I give everything a final toss and serve immediately. The meat should be tender enough to pull off the bone easily, coated in a glossy, fragrant sauce that’s just begging to be spooned over rice.

Enjoy it hot — and don’t forget to share it. This one always impresses friends and family.

Chef’s Tip

Rinse your black beans before cooking — it removes excess salt and gives you a cleaner, more balanced flavour. If you want a milder taste, reduce the chilli or skip it entirely.

For a richer flavour, add a few drops of oyster sauce right at the end.

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Beef Ho Fun

Sat, 18 Oct 2025 12:47:19 GMT

Make this Classic Chinese Noodle Dish at Home!

Beef Ho Fun is one of those dishes that always brings back childhood memories for me. The noodles are thick, wide, and beautifully slippery — that signature texture we all grew up loving. When done right, they soak up all the savoury flavours while keeping that perfect bite.

This dish looks simple, but it’s all about the technique — keeping the noodles from sticking, velveting the beef for tenderness, and stir-frying quickly for that smoky “wok hei” flavour. Follow my steps carefully, and you’ll have a restaurant-quality Beef Ho Fun right from your own kitchen.

Ingredients

Serves: 4–5

For the dish

1 kg fresh ho fun noodles (wide, flat rice noodles)
8 oz rump or sirloin steak (thinly sliced against the grain)
50 g beansprouts
2–3 spring onions (cut into 5 cm pieces)

For velveting the beef

½ tsp bicarbonate of soda
1 tsp cornflour (cornstarch)

For the marinade

1 tbsp light soy sauce
½ tbsp sesame oil
1 tsp sugar

For stir-frying

3–4 tbsp cooking oil
1 tbsp light soy sauce
½ tbsp dark soy sauce
1 tbsp oyster sauce
A pinch of salt and pepper to taste

Method

Step 1: Prepare the beef

I start by slicing the beef thinly against the grain — that’s what keeps it tender. Then I mix it with the bicarbonate of soda and cornflour, and let it rest for 15 minutes. This “velveting” process breaks down the fibres so the beef stays soft and silky.

After that, I add the marinade ingredients — soy sauce, sesame oil, and sugar — and give it a good mix. Set it aside while you prepare the noodles.

Step 2: Soften the ho fun noodles

If you’re using fresh ho fun, gently separate the strands with your hands. They can tear easily, so take your time.
If they’re cold or clumped together, I like to warm them slightly in the microwave for 20–30 seconds, or dip them briefly in hot water — just enough to loosen them. Then drain and pat dry.

Step 3: Cook the beef

Heat 2 tablespoons of oil in a wok over high heat. When the oil is hot, I add the beef and stir-fry quickly for about 1–2 minutes — just until it starts to brown. Don’t overcook it at this stage; we’ll finish it later. Remove the beef and set aside.

Step 4: Stir-fry the noodles

Add another 1–2 tablespoons of oil to the wok. I throw in the ho fun noodles and gently toss them to heat through.
Add the light soy, dark soy, oyster sauce, and a pinch of salt and pepper. Keep stirring — the goal here is to coat every strand evenly without breaking the noodles. Use a wide spatula to lift and fold rather than scrape.

Step 5: Bring it all together

Once the noodles are evenly coated and slightly caramelised, I add back the beef along with the beansprouts and spring onions. Toss everything together for another minute until hot and glossy.

Taste and adjust seasoning if needed. The noodles should be glossy, lightly charred in places, and bursting with that rich, savoury flavour.

Chef’s Tip

The secret to perfect Beef Ho Fun is high heat and confidence — don’t be afraid of the wok. Quick, strong movements give you that restaurant-style smoky aroma known as wok hei .

If you don’t have a wok burner, cook in smaller batches so you keep enough heat in the pan.

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Sweet and Sour Chicken Hong Kong Style

Sat, 18 Oct 2025 12:33:52 GMT

Is this the best Sweet and Sour Chicken you’ll ever taste!?

Ingredients

Sweet and Sour Chicken Hong Kong Style (sometimes called Cantonese Style) is one of those dishes everyone knows — and for good reason. The problem is, most versions are far too sweet. My recipe balances that signature tang and sweetness with real depth of flavour, plus beautifully crispy chicken and vibrant peppers.

It’s easy to make at home, uses simple ingredients, and tastes every bit as good as your local Chinese — maybe even better.

Serves: 2

For the chicken

2 chicken breasts, cut into bite-sized pieces
1 tsp sesame oil
1 tsp light soy sauce
1 tsp sugar
1 egg
200 g cornflour
A little water
A good pinch of salt and pepper
1 – 1.5 litres of oil for deep frying

For the sweet & sour sauce

Juice from ½ a lemon
4 tbsp vinegar (malt or black)
4 tbsp ketchup
4 tbsp sugar
½ green pepper, diced
½ onion, diced
1 cm cube of ginger, finely chopped
Small tin of pineapple cubes (optional)
1 tsp dark soy sauce
1 tbsp cooking oil
½ tbsp cornflour mixed with 2 tbsp water (to thicken)

Method

Step 1: Marinate the chicken

I start by mixing the chicken pieces with sesame oil, light soy sauce, sugar, and a pinch of salt and pepper. Let it sit for about 10 minutes so the flavours soak in.

Then I crack in the egg and give everything a quick stir. This helps the cornflour stick later for that perfect crispy coating.

Step 2: Coat and fry

I gradually mix in cornflour until each piece is well coated. Add a small splash of water if it feels too dry — the goal is a light, slightly tacky batter that clings to the chicken.

Heat the oil to around 180 °C and fry the chicken in small batches for about 3–4 minutes until golden and crisp. Drain on kitchen paper while you make the sauce.

Step 3: Make the sauce

In a clean wok, I heat 1 tablespoon of oil and fry the chopped ginger for a few seconds until fragrant. Then I add the onion and pepper, cooking for a minute or two to keep some crunch.

Next, I stir in the ketchup, vinegar, sugar, lemon juice, and dark soy sauce. Bring it up to a gentle bubble — that’s when the magic happens and the flavours blend beautifully.

If you’re using pineapple, add it now. Then pour in the cornflour-water mix to thicken the sauce until glossy.

Step 4: Combine and serve

I toss the crispy chicken straight into the wok and coat it evenly in that rich, tangy sauce. A quick toss is all it needs — you don’t want to lose the crunch.

Serve immediately with steamed rice or egg fried rice. Trust me — once you make it this way, you’ll never go back to takeaway sweet and sour again.

Chef’s Tip

To keep the chicken extra crispy, double-fry it: once to cook through, then again for 1–2 minutes before tossing in the sauce. The result? A crunch that stays even after coating.

Watch Now

Salt and Pepper Squid

Sat, 18 Oct 2025 12:17:41 GMT

Crispy, golden and packed with heat — this salt and pepper squid recipe delivers that irresistible crunch you love from your favourite Chinese restaurant. I reveal my simple “secret weapon” to achieve perfect texture every time.

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Introduction

Ingredients

Serves: 2–3 people

300g squid (cleaned and sliced into rings or strips)
200–300g cornflour (cornstarch)
2 hot chilli peppers (finely sliced)
5 cloves garlic (finely chopped)
½ white onion (sliced)
1 egg
1 tsp sesame oil
1½ tsp salt
½ tsp white pepper
1 litre vegetable oil (or enough for deep frying)

Method

Step 1: Prepare the Squid

Clean the squid thoroughly and pat dry with kitchen paper.
Slice into even rings or strips.
Crack one egg into a bowl, add sesame oil, and whisk.
Toss the squid in the egg mixture to coat lightly.

Step 2: The Secret Crispiness Method

Dredge the squid generously in cornflour — the key is to really press it in so it sticks.
For extra crispiness, rest the coated squid for a few minutes before frying.
Meanwhile, heat your oil to around 180°C (medium-high).

Step 3: Deep Fry

Fry the squid in batches — don’t overcrowd the pan.
Cook for 2–3 minutes until lightly golden and crispy.
Drain on paper towels.

Step 4: Aromatic Stir-Fry

In a clean wok or pan, add a splash of oil.
Sauté chopped garlic, onion, and chillies until fragrant.
Add the fried squid and toss together briefly.
Season with salt and white pepper.

Serving Suggestion

Serve hot with lime wedges and extra chillies for heat, or enjoy as part of a sharing platter with other Chow With Lau favourites.

Chef’s Tip

The key to perfect crispiness? Light coating, cornflour instead of plain flour, and letting the squid rest before frying.