Simple but very delicious, this tomato and egg stir-fry is truly a national dish adored by most households in China…

This satisfying dish combines ripe tomatoes with gently scrambled eggs in a balanced sweet and savory sauce. It’s often served with a bowl of steamed rice and is one of my ultimate comfort meals!

This is actually one of my personal favorite dishes when I travel to overseas.

Unlike the Japanese Ramen or soy marinated eggs that I made earlier- these savory eggs are hard boiled and steeped in a mostly black tea mixture with some soy sauce and spices. What creates the marbled tea veins is the cracking of the egg shells and letting the eggs steep in it’s cracked shell.

This Cha Chaan Teng Hong Kong Style macaroni and spam soup is a traditional Hong Kong breakfast staple across diners (aka Cha Chaan Teng) and fast food spots around the city.

Make simple Vietnamese Rice Porridge That’ll Warm Your Soul- Recipe

Growing up, when any of us kids were sick, my parents would make us rice porridge, aka “chao”. Chao is Vietnamese rice porridge or you may know it as also by its Chinese counterpart, Congee. In Vietnam chao is not only a common breakfast meal but it’s also a popular lunch and dinner as well. And, since it’s considered as a poor’s mans’ food, Cháo, won’t be found at your local Vietnamese restaurants but you can make it super easy at home!

Bingo!! Easy Scallion & Sesame Flat bread recipe (AKA Scallion Bing) + VIDEO

+: Add these 3 things below to making these extra fluffy and flavorful! Chinese & Sesame Scallion flat bread is so good, it’s super soft and fluffy with a nice crispy and crunchy sesame bread crust.

Chao is Vietnamese rice porridge or you may know it as also by its Chinese counterpart, Congee (typically eaten in China as a breakfast meal ❤️). In Vietnam chao is not only a common breakfast meal but it’s also a popular lunch and dinner as well. Since it’s considered as the poor’s mans’ food, Cháo, won’t be found at your local American Vietnamese restaruants. At home it can be cooked fancier when cooked with a variety of specialty meats- this can include Cháo Vịt (duck porridge) and Cháo Cá (fish porridge).

This Cha Chaan Teng Hong Kong Style macaroni and ham soup is a traditional Hong Kong breakfast staple across diners (aka cha chaan teng) and fast food spots around the city. Macaroni noodles is ladled into a warm bowl then topped of with a SUPER creamy and silky chicken broth and garnished with a few slices of , then garnished with a few slices of salted fried ham. This is by far one of Hong Kong’s ultimate breakfast comfort foods.

This was also my favorite breakfast when I traveled to work to Hong Kong when I was a designer at Perry Ellis. I would go to China a few times a year and this always fit into my breakfast stipend. LOL. After making it a few times I think I finally nailed it.

You might have guessed it from it's name but these delicious noodles originated in Shanghai. This was one of my favorites because for over 13 years I traveled to China for work as a vegetarian. Surprisingly, this popular noodle dish uses only a few household ingredients but it sure does packs in a lot of flavor. Slow-frying and browning the spring onions in oil until crispy infuses the noodles with a very rich savory sauce packed with lots of umami & onion yumminess!

Learn how to pick fresh chinese broccoli (also known as Cai Lan), how to keep it bright green & glossy when cooking, and how to prepare your own restaurant style oyster sauce for that ooey delicious drizzle. You can also use the same method and instructions below for regular broccoli, bok choy or broccoli rabe as well! MMmmm

Menu favorite, Crab Rangoon, originated on the menu of a "Polynesian-style" restaurant in the 1950’s in San Francisco and is allegedly derived from an original Burmese recipe.

Crab Rangoon are fried wonton wrappers filled with cream cheese, crab (real or imitation), scallions and are often served with a sweet and sour sauce.