Elevated & Unique Recipes
If youโre craving something crispy, spicy, chewy, and wildly addictive, these crispy enoki mushrooms deliver big time. Think Korean fried chicken energyโbut made with mushrooms. Using a clever potato starch slurry technique, the enoki mushrooms fry up shatteringly crisp on the outside while staying slightly chewy on the inside, then […]
A classic chicken Caesar wrap is already greatโbut every single component can be easily Vietnamese-ified to turn the umami up to another level.This Vietnamese Chicken Caesar Wrap keeps the familiar structure you love, but layers in bold Southeast Asian flavors that make it brighter, deeper, and way more interesting. Instead […]
If weโre talking flavor per minute, there are very few dishes that can compete with these 10-Minute Spicy Sichuan Noodles. No long simmers. No complicated prep. Just a bold, mouth-tingling, deeply savory bowl that hits spicy, numbing, nutty, tangy, and umami all at once.This is the kind of recipe you […]
If you love crispy textures, tender shrimp, and that irresistible sweet-salty garlic flavor, this Shrimp Pancake is about to become your new obsession. Inspired by Asian-style shrimp fritters and the science of starch cooking, this pancake delivers a paper-light crunch, stretchy chew, and juicy shrimp bite all in one. The […]
If you ever needed proof that eggplant can be luxurious, comforting, and downright craveable, Karniyarik is it. This iconic Turkish stuffed eggplant dish combines silky fried eggplant with a savory, deeply aromatic ground beef filling, finished in the oven until everything melds together into rich, saucy perfection. Topped with tomatoes […]
If youโve never cooked pig ears, this Chinese pig ear salad is the perfect place to start. Pig ears are one of the most underrated cuts of pork: theyโre incredibly affordable, packed with collagen, and when prepared properly, they transform into something rich, bouncy, crunchy, and unbelievably satisfying. This recipe […]
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.
