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【Brown Sugar Boba Pearls】 Ingredients • 150g Tapioca Starch • 50-70g Brown Sugar • 80-100ml Water Steps 1️⃣ Combine brown sugar and water, then heat over low heat until completely dissolved. Maintain a gentle simmer throughout. 2️⃣ Gradually add tapioca starch while stirring rapidly until it forms a translucent paste. 3️⃣ Knead the dough while it's still hot until it's no longer sticky. If it cools down, it will harden and become difficult to knead. 4️⃣ Roll the dough into a long strip and cut into small pieces. Dust with dry starch to prevent sticking. The size is up to you; larger pearls will be chewier but take longer to cook. 5️⃣ Once the water is boiling, add the pearls and cook for 15-20 minutes, or until they all float and have no white core. 6️⃣ Immediately rinse with ice water after draining. This is the crucial step for achieving extremely chewy pearls. 7️⃣ Leftover pearls can be stored in brown sugar syrup in the refrigerator for about 2-3 days.

Ingredients (Serves 2) Main: 250g minced pork, 6-8 cherry tomatoes (halved), 1 large handful of Thai basil, 3 cloves garlic (minced), 1-2 chilies (minced) Sauce: 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp sugar, 1 tbsp rice wine Instructions 1. Mix the sauce: In a small bowl, combine soy sauce, oyster sauce, fish sauce, sugar, and rice wine. Mix well and set aside. 2. Sauté aromatics: Heat 1 tbsp of oil in a pan over medium-low heat. Add minced garlic and minced chilies, and stir-fry until fragrant. 3. Cook the pork: Turn the heat to medium-high. Add the minced pork and spread it evenly in the pan. Let it cook for 1 minute without stirring; then, stir-fry quickly until the pork changes color to white and releases its fat. 4. Add sauce and tomatoes: Pour in the prepared sauce and halved cherry tomatoes. Stir-fry over high heat for 1-2 minutes until the pork absorbs the sauce. 5. Finish with basil: Turn off the heat. Add the Thai basil and stir-fry quickly until slightly wilted from the residual heat. Serve immediately! Tip: Fry a sunny-side-up egg and place it over the rice. Break the yolk and mix it with the stir-fried pork for double the deliciousness!

Ingredients: Cucumber, Cilantro, Garlic, Salt, Sugar, Soy Sauce, White Vinegar, Sesame Oil Instructions: 1. Peel and deseed the cucumber, then slice it thinly. The thinner, the better. Marinate with salt until softened, then vigorously massage it. This step is crucial for a crisp texture. Ensure sufficient marinating time until it appears slightly translucent. 2. Chop the cilantro and mince the garlic. Mix salt, sugar, soy sauce, white vinegar, sesame oil, and cold boiled water to make the dressing. 3. Rinse the cucumber with cold boiled water to wash off excess salt, then squeeze out the water forcefully. This step not only removes excess moisture but is key to achieving a good texture. 4. Combine the cucumber, minced garlic, chopped cilantro, and dressing evenly. Cover with plastic wrap and refrigerate for at least 1 hour. Mix from top to bottom periodically. Add chili oil if you like it spicy.

Traditional Water Cake 🥣 Ingredients 150g Rice Flour 20g Tapioca Starch 200ml Water 380ml Boiling Water 0.5 tsp Salt 2 tbsp Cooking Oil 200g Preserved Radish 10g Minced Ginger 1 tbsp Sugar 0.5 tbsp Light Soy Sauce 0.5 tbsp Dark Soy Sauce 2 tbsp Cooking Oil Instructions 1️⃣ Mix rice flour, tapioca starch, and salt. Add 200ml water and stir until smooth. Pour in 380ml of freshly boiled water and stir quickly to form a paste. Finally, mix in 2 tbsp of cooking oil. 2️⃣ Heat oil in a pan and sauté minced ginger until fragrant. Add the washed and drained minced preserved radish and stir-fry over medium-low heat until aromatic. Add sugar, light soy sauce, and dark soy sauce and stir-fry. Once the sauce thickens and reduces, remove from heat and set aside. 3️⃣ Brush the inside of the molds with oil and place them in a steamer with boiling water. Preheat over medium heat for 2-3 minutes. Pour the batter into the molds, filling them 70-80% full. Steam over medium heat for 15-20 minutes until set. 4️⃣ Let cool to firm up, then use a spatula to loosen the edges and unmold. Top with the preserved radish mixture and enjoy. Tips for Success Scalding the flour with boiling water is key to the chewy texture of the cake skin. Be sure to pour and stir quickly. Preheating and oiling the molds prevents sticking. After steaming, the center will naturally form a slight well to hold more topping. Drizzling with sweet soy sauce or chili sauce when serving adds richer layers of flavor. Enjoy it warm for a soft, chewy texture, or pan-fry it after cooling until crispy on the outside and tender on the inside for a different delightful experience.

A classic Italian pasta dish that's simple to make, rich in aroma, and ready in about 15 minutes. Ingredients (Serves 1-2) Main: 160g spaghetti, 300g clams (purged of sand beforehand) Aromatics: 4-5 cloves garlic (sliced or minced), 1 dried chili (deseeded and sliced, omit if you don't like spice), fresh thyme or parsley to taste Seasoning: 50ml white wine, 15g unsalted butter, 1.5 tbsp olive oil, salt to taste, black pepper to taste Instructions 1. Cook Pasta: Bring a pot of water to a boil, add 1 tsp salt, and cook the spaghetti. Remove 1-2 minutes before the package suggests (reserve about half a cup of pasta water). 2. Sauté Aromatics: Heat olive oil in a cold pan over low heat. Add garlic slices and dried chili, and slowly sauté until the garlic is lightly golden. 3. Steam Clams: Turn the heat to medium-high, add the clams and white wine, immediately cover, and steam for about 2-3 minutes until the clams open. Remove the clams as soon as they open to prevent them from becoming tough and shrunken. 4. Reduce Sauce & Toss Pasta: Keep the clam broth in the pan. Add the cooked spaghetti and 2-3 tbsp of pasta water. Toss over medium heat, allowing the pasta to absorb the sauce. 5. Emulsify & Season: When the sauce has slightly reduced, add the butter and thyme (or parsley). Stir quickly until the butter is melted and the sauce becomes thick and emulsified. 6. Combine & Serve: Return the clams to the pan and toss quickly to combine. Sprinkle with a little black pepper and serve.

Meat Sauce Ingredients: Ground pork, garlic, rice wine, soy sauce, salt, sugar, cornstarch Instructions: 1. Mince garlic and set aside. 2. Heat oil in a pan, sauté minced garlic until fragrant, then add ground pork and stir-fry until broken up. Add rice wine to remove gamey smell. 3. Season with salt, sugar, and soy sauce. Add water (you can add more if the flavor isn't strong enough). 4. Bring to a boil over high heat, then thicken with a cornstarch slurry. It needs to be a thick consistency. Done!

Classic Crispy Roti Canai 【 Ingredients 】 250g All-purpose flour 1 Egg 15g Condensed milk 10g Sugar 3g Salt Approx. 150ml Lukewarm water Butter, as needed 【 Instructions 】 1️⃣ Mix flour, salt, sugar, egg, condensed milk, and lukewarm water to form a very soft, slightly sticky dough. 2️⃣ Coat the surface of the dough with a generous layer of oil, cover with plastic wrap, and let it rest for at least 2 hours. 3️⃣ Oil your hands and the work surface. Gently stretch the dough until it's thin enough to see light through. Fold it into a long strip, then coil it into a spiral shape. 4️⃣ Pour a good amount of oil into a flat-bottomed pan and heat over medium-low heat. Flatten the dough and pan-fry until both sides are golden brown and crispy. 5️⃣ Once out of the pan, while still hot, pat the roti inwards with your hands to separate the layers and enhance crispiness. 💡 Tips • The longer the dough rests, the better its elasticity, making it easier to stretch without tearing. • A soft dough is key to success. Adjust the water amount based on the flour's absorption capacity. #RotiCanai

Ingredients: Tofu, bamboo shoots, duck blood, wood ear mushroom, pork tenderloin, egg, garlic, broth, black and white pepper powder, white vinegar, black vinegar, soy sauce, rice wine, sesame oil, potato starch Instructions: 1. Shred the wood ear mushrooms and bamboo shoots and blanch them in water. Slice the pork tenderloin into shreds, marinate with rice wine and soy sauce, and set aside. 2. Mince the garlic, but not too finely. Heat oil in a pan over low heat and fry until golden brown to make garlic chips. Bring the broth to a boil over high heat, then add the garlic chips and simmer for 5-10 minutes. Remove the garlic chips. 3. Add the shredded bamboo shoots and wood ear mushrooms to the broth pot and simmer. Separately, prepare the hot and sour sauce mixture with a ratio of black pepper powder 0.5 : white pepper powder 1 : white vinegar 2. Mix well and set aside. 4. In another pot, boil water. Once boiling, cut the tofu and duck blood into thin strips, blanch them, and then add them to the broth pot. 5. Season with salt, soy sauce, and the hot and sour sauce mixture. Taste and adjust seasoning as needed. 6. Thicken the soup with a slurry of potato starch. After thickening, stir in the beaten egg. Just before turning off the heat, add a little sesame oil and black vinegar. Done. For a spicier taste, add finely ground chili powder to the hot and sour mixture. Duck blood can be substituted with pork blood.

Rice Cooker Sponge Cake Ingredients (for a 3L rice cooker) 5 eggs 165g low-gluten flour 165g granulated sugar 65g milk 45g corn oil Steps 1️⃣ Add eggs and granulated sugar to a large bowl. Beat on high speed with an electric mixer until the batter drawn with the whisk leaves a trail that doesn't disappear immediately when you lift the whisk. 2️⃣ Sift in the low-gluten flour in two additions. Use a spatula to fold the mixture from the bottom up, as if stir-frying vegetables, until no dry flour is visible. 3️⃣ Mix milk and corn oil until emulsified and no oil streaks are visible. Take a small portion of the beaten batter and mix it in. 4️⃣ Pour this back into the main batter and gently fold until the batter is smooth and glossy. 5️⃣ Lightly grease the inner pot of the rice cooker. Pour in the batter, gently tap it on the table a few times to remove large air bubbles, and bake using the cake setting for about 40 minutes. Tips 💡 Be sure to use room temperature eggs. If it's cold, you can place the mixing bowl over warm water (around 40°C) while beating for better efficiency and more stable bubbles. 💡 When mixing in the flour and the milk-oil mixture, do not stir in circles. Always use a "folding" motion to prevent the batter from becoming dense. 💡 If your rice cooker doesn't have a "cake" mode, use the regular "cook" button. After the button pops up, don't open the lid immediately. Let it steam for another 10 minutes to ensure it's fully cooked.