Elevated & Unique Recipes
If you’re craving something cozy, savory, and deeply satisfying—but don’t want to spend hours in the kitchen—this Scallion Oil Noodles recipe is your new go-to. Made with just a handful of pantry staples, it comes together in under 15 minutes but tastes like something you’d get at a late-night noodle […]
If you’re looking to level up your home cooking with minimal effort and maximum impact, this Chinese scallion oil is your new kitchen essential. Made from just a few ingredients—scallions, garlic, ginger, and oil—this slow-simmered infusion is deeply aromatic, incredibly versatile, and absolutely packed with flavor. Used across Chinese cuisine […]
With food prices rising and fast food no longer the cheap option it once was, making satisfying, affordable meals at home has never been more important—or more rewarding. This Budget Cheeseburger recipe is proof that you don’t need a drive-thru or a double-digit receipt to enjoy a seriously juicy, melty, […]
Looking for a show-stopping seafood dish that delivers rich, savory flavor in every bite? Meet Crab Relleno, a beloved Filipino stuffed crab recipe that transforms blue crabs into a crispy, golden, flavor-packed delight. Stuffed with sautéed vegetables, fresh crab meat, and a mix of seasonings, then pan-fried to perfection, this […]
If you love bold flavors, massive bites, and next-level crunch, this Thai-Taiwanese XXL Fried Chicken is your new obsession. This recipe fuses the crispy-craggly magic of Taiwanese night market–style fried chicken with the fiery, tangy intensity of Thai zaab seasoning. The result? A monster-sized chicken cutlet that’s juicy on the […]
If you’re chasing big, bold, addictive flavor, meet your new favorite secret weapon: Zaab seasoning. Inspired by the famous Zaab wings at KFC in Thailand, this spice blend hits every flavor note you could want—salty, sweet, tangy, spicy, and just flat-out delicious. “Zaab” (also spelled Zab or Zabb) is Thai […]
I’m 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 good… 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.
