Pork Ribs and Lotus Root Soup – 排骨莲藕汤

A classic soup in Chinese families, lotus roots are (trivia!) actually the stems of an aquatic plant type.

It is mild in taste and pairs really great with peanuts. And of course simmering it with pork ribs gives the soup the unique flavour that we’ve all grown to love.

Taiwanese 3 Cup Chicken – 台灣三杯雞

A Chinese dish which originated from Jiang Xi, China. It became wildly popular in Taiwan and since then it has become one of their most iconic dishes.

San bei literally means 3 cups of sauces – namely soy sauce, rice wine and sesame oil. The sauce is cooked on high heat with the chicken which allows it to be reduced and absorbed by the meat.

Herbal Chicken Soup – 药材鸡汤

With our recipe, you will only need 5 simple ingredients. YES! this soup is SOOO EASY to make! Just stack everything together and let the claypot work its magic. When it’s almost done, add a tiny cup of Huiji waist tonic. This small cup is enough to give it a herbal flavour kick and nutrition boost!

Guinness Stout Ribs – 黑啤排骨

Another awesome pork ribs dish with bold flavours! If you love stout, look no further!

First, we fry the pork ribs to crispy perfection, while the inside stays moist and sticky. The use of stout in both the marinade and sauce gives the ribs “body” while also imparting a slight bitterness to it.

Herbal Pork Ribs Soup (Bak Kut Teh) – 药材肉骨茶

This immensely popular herbal version of Bak Kut Teh is commonly found in Klang. Just looking at the colour of the soup, you can already tell the difference between this and the clear, peppery, garlicky version we made previously.

Cereal Fish - 麦片鱼

What’s better than cereal prawns? Cereal FISH of course! And for this dish we used barramundi belly, this premium cut of fish fits three criterias.

Firstly, it comes with delicious melt-in-your-mouth fats. Secondly, the flesh is chunky and tender and lastly, it is even boneless!