Elevated & Unique Recipes
Let me tell you a secret:This stock is what makes food from Chinese restaurants taste so good. That deep, rich, almost impossible-to-recreate flavor that clings to every bite of soy sauce chicken or melts into tender pork belly? Thatโs master stock โ a flavorful, reusable braising liquid that gets better […]
If you’re craving something crispy, sticky, sweet, and a little spicy, this Sweet Chili Fried Pork is going to hit every craving. Inspired by my favorite Korean flavors and textures, this dish features thin strips of pork loin fried until golden, then coated in a glossy, gochujang-laced sweet chili sauce […]
If youโve ever had a warm, crispy stick of youtiao (ๆฒนๆก) alongside congee or dipped into soy milk, you already know the magic of this beloved Chinese breakfast classic. Sometimes called Chinese crullers or Chinese donuts, these golden, airy dough sticks are deep-fried to puffy perfection. Crispy on the outside, […]
If you’re bored of plain chicken breast but still want to hit your protein goals, this chicken meatball mix is your new best friend. Itโs juicy, packed with flavor, and endlessly versatile. It’s perfect for throwing into burrito bowls, shaping into chicken burgers, or threading onto skewers. Whether you’re meal-prepping […]
Looking for a noodle dish thatโs simple but absolutely packed with flavor? These Caramelized Scallion Noodles are a game-changer. With rich umami notes, sweet caramelized scallions, and a glossy sauce that clings perfectly to chewy lo mein noodles, this recipe is dangerously goodโand might just ruin takeout for you. ๐ง […]
If youโve ever had a proper wu gok at dim sumโthe kind that shatters into delicate shards when you bite in, then you know just how special these taro puff dumplings are. Ultra crispy on the outside with a light, airy web of fried dough and filled with a savoury, […]
Iโm Patrick Kong (AKA Patty.Plates) and I was born in Vancouver, Canada to Chinese immigrant parents. My father was a Guangzhou city boy, and my mom a village girl from Toisan. Both my parents have been cooking their entire lives - my dad even owned a small food court restaurant at one point (it was NOT goodโฆ sorry dad). My dad mainly saw food as a means of sustenance (both literally and economically) while my mom saw food as the glue that held our family together and connected us with the motherland.
