Main Courses
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- My Grandparents' Hokkien Bak Chang (福建咸肉粽 / Glutinous Rice Dumplings)
- Asparagus Pork Rolls (with Easy Homemade Teriyaki Sauce)
- Chinese Roasted Pork Belly (Siu Yuk / 烧肉) [With Oven / Air Fryer Methods]
- Mom's Teochew Steamed Pomfret
- White Wine Clam Pasta
- Chicken with Forty Cloves of Garlic [For Two People]
- Double Egg Porridge with Minced Pork
- Roasted Barley Tea [Mugicha (麦茶) / Boricha (보리차)]
- How to Peel and Devein Prawns with Scissors
- Oven-Grilled Shio Koji Saba Fish (Mackerel)
- Homemade Breakfast Sausage Patties
- Cheesy Laksa Baked Rice (Made With Leftover Laksa Soup!)
- Stove-Top BBQ Pork Ribs
- Nasi Lemak Burger
- Mom's One-Pan Fried Bee Hoon with Canned Stewed Pork and Bean Sprouts
- Taiwanese Salt and Pepper Popcorn Chicken (椒盐鸡块 / 咸酥鸡 / 盐酥鸡)
- Chinese Fish Bee Hoon Soup (With An Easy Soup Base) [鱼片米粉汤]
- Easy Crustless Quiche for One
- Korean Spicy Stir-Fried Pork 돼지불고기 (Dwaejibulgogi) and Seaweed Soup 미역국(Miyeokguk)
- Jim Lahey's Perfect No-Knead Pizza Dough [For Thin Crust Pizzas]
- Creamy Avocado and Tuna Spread / Dip
- Homemade Freeform Pork Sausages (Without Casing)
- Taiwanese Braised Pork with Rice [Lu Rou Fan / 滷肉饭]
- Pasta Aglio e Olio with Sun-Dried Tomatoes [Single-Serving]
