Zesty flavors and heartwarming dishes await in this collection of 33 Made with Lau recipes! Perfect for home cooks seeking delicious, approachable meals, this roundup brings together a variety of comforting classics and exciting new ideas to elevate your everyday dining. Get ready to explore these flavorful creations that promise to delight your taste buds and inspire your kitchen adventures—let’s dive in!
Steamed Fish with Ginger and Scallion
Unbelievably simple yet packed with flavor, this steamed fish with ginger and scallion is my go-to weeknight dinner when I want something healthy but don’t feel like spending hours in the kitchen. I first tried it at a friend’s potluck years ago and have been tweaking it ever since to get that perfect, tender texture—now I’m sharing my favorite version with you!
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– White fish fillets (like cod or tilapia) – 1 lb
– Fresh ginger – 1 (2-inch) piece
– Scallions – 4
– Soy sauce – 2 tbsp
– Sesame oil – 1 tsp
– Water – ¼ cup
Instructions
1. Place the fish fillets on a heatproof plate that fits inside your steamer. 2. Peel the ginger and slice it into thin matchsticks. 3. Cut the scallions into 2-inch pieces, separating the white and green parts. 4. Scatter the ginger and white parts of the scallions evenly over the fish. 5. In a small bowl, mix the soy sauce, sesame oil, and water together. 6. Pour the sauce mixture over the fish, making sure it coats the fillets lightly. 7. Bring water in a steamer to a boil over high heat. 8. Once boiling, carefully place the plate with the fish into the steamer. 9. Cover the steamer and steam the fish for 10–12 minutes, or until the flesh turns opaque and flakes easily with a fork. 10. Remove the plate from the steamer using oven mitts. 11. Garnish the fish with the green parts of the scallions. 12. Serve immediately while hot.
Melt-in-your-mouth tender, the fish soaks up the aromatic ginger and scallion flavors, creating a light and savory dish that’s perfect over a bed of steamed rice. For a creative twist, I sometimes drizzle a bit of chili oil on top just before serving to add a spicy kick—it’s a simple way to elevate this classic without extra fuss.
Cantonese Roast Duck
Nothing beats the aroma of Cantonese roast duck wafting through the kitchen—it instantly transports me back to my first visit to a Chinatown restaurant years ago. I’ve since perfected a home version that’s surprisingly approachable, with a crispy skin and tender meat that’s become a family favorite for special weekends.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– Whole duck – 1 (about 5 lbs)
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Rice vinegar – 1 tbsp
– Five-spice powder – 1 tsp
– Salt – 1 tsp
– Water – 2 cups
Instructions
1. Pat the whole duck completely dry with paper towels inside and out to ensure crispiness.
2. In a small bowl, mix soy sauce, honey, rice vinegar, five-spice powder, and salt until smooth.
3. Rub the mixture evenly over the entire surface of the duck, including inside the cavity.
4. Place the duck on a rack in a roasting pan and let it marinate uncovered in the refrigerator for 24 hours.
5. Preheat your oven to 350°F.
6. Pour water into the bottom of the roasting pan to prevent smoking during cooking.
7. Roast the duck in the preheated oven for 60 minutes.
8. Increase the oven temperature to 400°F and roast for another 30 minutes until the skin is golden brown and crispy.
9. Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F.
10. Remove the duck from the oven and let it rest for 15 minutes before carving.
11. Carve the duck into pieces and serve immediately.
So succulent and flavorful, this duck boasts a crackling skin that gives way to juicy meat infused with savory-sweet notes. I love serving it over steamed rice with extra sauce drizzled on top, or shredding leftovers for bao buns the next day—it’s versatile enough to make any meal feel like a celebration.
Sweet and Sour Pork with Pineapple
Tired of the same old weeknight dinners? I was too, until I rediscovered this classic takeout favorite that’s actually a breeze to make at home. My family now requests this Sweet and Sour Pork with Pineapple every Friday—it’s become our little tradition, and the sweet-tangy sauce always hits the spot after a long week.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Pork tenderloin – 1 lb
– Cornstarch – ½ cup
– Vegetable oil – 2 tbsp
– Pineapple chunks (canned) – 1 cup
– Ketchup – ½ cup
– Rice vinegar – ¼ cup
– Brown sugar – ¼ cup
– Soy sauce – 1 tbsp
– Garlic – 2 cloves
– Green bell pepper – 1
– Cooked white rice – for serving
Instructions
1. Cut the pork tenderloin into 1-inch cubes.
2. Place the cornstarch in a bowl and coat each pork cube evenly. (Tip: Let the coated pork sit for 5 minutes to help the coating stick better during frying.)
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Add the pork cubes to the skillet in a single layer, working in batches if needed to avoid crowding.
5. Fry the pork for 4–5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove and set aside on a paper towel-lined plate.
6. Mince the garlic cloves and dice the green bell pepper into 1-inch pieces.
7. In the same skillet, reduce heat to medium and add the garlic, stirring for 30 seconds until fragrant.
8. Add the ketchup, rice vinegar, brown sugar, and soy sauce to the skillet, whisking to combine.
9. Bring the sauce to a simmer and cook for 2–3 minutes until slightly thickened. (Tip: If the sauce thickens too quickly, add a tablespoon of water to loosen it.)
10. Stir in the pineapple chunks and diced green bell pepper, cooking for another 2 minutes until the pepper softens slightly.
11. Return the fried pork to the skillet, tossing to coat evenly in the sauce. Cook for 1–2 minutes to heat through. (Tip: For extra crispiness, add the pork just before serving to prevent it from getting soggy.)
12. Serve immediately over cooked white rice.
Crunchy pork coated in that glossy, vibrant sauce makes every bite a delight—the pineapple adds a juicy sweetness that balances the tang perfectly. We love it scooped over fluffy rice, but it’s also fantastic wrapped in lettuce leaves for a lighter twist.
Beef Chow Fun
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Occasionally, I crave the sizzle and smoky aroma of a good stir-fry, and Beef Chow Fun always hits the spot—it’s my go-to for a quick, satisfying meal that feels like takeout but is so much better homemade. I love how the wide rice noodles soak up all the savory flavors, and making it at home lets me control the heat and ingredients perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Rice noodles – 8 oz
– Beef flank steak – 1 lb
– Soy sauce – ¼ cup
– Oyster sauce – 2 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Bean sprouts – 1 cup
– Green onions – 3
Instructions
1. Soak the rice noodles in hot water for 10 minutes until pliable, then drain and set aside—this prevents them from sticking later. 2. Slice the beef flank steak thinly against the grain for tenderness. 3. Mince the garlic cloves finely. 4. Chop the green onions into 1-inch pieces. 5. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute. 6. Add the beef slices and stir-fry for 2-3 minutes until browned but not fully cooked, then remove to a plate. 7. In the same wok, add the remaining 1 tbsp of vegetable oil and heat for 30 seconds. 8. Add the minced garlic and stir-fry for 30 seconds until fragrant. 9. Add the drained rice noodles and stir-fry for 2 minutes to coat them in the oil. 10. Pour in the soy sauce and oyster sauce, stirring continuously for 1 minute to combine evenly. 11. Return the beef to the wok and add the bean sprouts and green onions, stir-frying for another 2 minutes until everything is heated through and the noodles are tender. 12. Serve immediately while hot.
Really, the magic of this dish lies in its texture—the chewy noodles and tender beef create a delightful contrast, with a deep umami flavor from the sauces that’s simply irresistible. I sometimes top it with a fried egg or extra green onions for a creative twist that makes it feel extra special.
Traditional Char Siu Pork
Zesty and aromatic, this Traditional Char Siu Pork has become my go-to for weekend meal prep—it fills my kitchen with that irresistible sweet-savory scent that reminds me of my favorite Chinatown spots. I love making a big batch to use in everything from rice bowls to bao buns throughout the week.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– Pork shoulder – 2 lbs
– Hoisin sauce – ½ cup
– Honey – ¼ cup
– Soy sauce – 3 tbsp
– Shaoxing wine – 2 tbsp
– Five-spice powder – 1 tsp
– Red food coloring – ½ tsp (optional)
– Sesame oil – 1 tbsp
Instructions
1. Trim any excess fat from the pork shoulder and cut it into 1-inch thick strips.
2. In a bowl, whisk together hoisin sauce, honey, soy sauce, Shaoxing wine, five-spice powder, red food coloring (if using), and sesame oil until smooth.
3. Place the pork strips in a large resealable bag or container, pour the marinade over them, and massage to coat evenly. Tip: Marinate for at least 4 hours or overnight in the refrigerator for deeper flavor—I often do this the night before.
4. Preheat your oven to 375°F and line a baking sheet with aluminum foil for easy cleanup.
5. Remove the pork from the marinade, letting excess drip off, and place the strips on the prepared baking sheet, reserving the marinade.
6. Bake the pork for 20 minutes, then brush generously with the reserved marinade. Tip: Basting every 10 minutes helps build a glossy, caramelized crust.
7. Continue baking for another 25 minutes, basting once more halfway through, until the pork reaches an internal temperature of 145°F and the edges are slightly charred. Tip: Use a meat thermometer to avoid overcooking—it should be tender but not dry.
8. Let the pork rest for 10 minutes before slicing thinly against the grain.
Glazed to perfection, this Char Siu Pork boasts a sticky-sweet exterior with juicy, flavorful meat inside. I love serving it over steamed rice with a drizzle of the pan juices or stuffing it into fluffy bao buns with pickled vegetables for a fun twist.
Crispy Salt and Pepper Shrimp
Finally, after years of trying to recreate that perfect restaurant-style shrimp I had in San Francisco, I’ve nailed this Crispy Salt and Pepper Shrimp recipe—it’s become my go-to for quick weeknight dinners when I’m craving something crunchy and savory without the fuss. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Shrimp – 1 lb
– Cornstarch – ½ cup
– Vegetable oil – 2 cups
– Salt – 1 tsp
– Black pepper – 1 tsp
Instructions
1. Pat the shrimp completely dry with paper towels to ensure maximum crispiness.
2. In a bowl, toss the shrimp with the cornstarch until evenly coated.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, checking with a thermometer for accuracy.
4. Carefully add the shrimp to the hot oil in a single layer, working in batches to avoid overcrowding.
5. Fry the shrimp for 2–3 minutes until golden brown and crispy, flipping once halfway through.
6. Remove the shrimp using a slotted spoon and drain on a paper towel-lined plate.
7. Immediately sprinkle the hot shrimp with the salt and black pepper while still warm for better flavor absorption.
8. Serve the shrimp right away to maintain their crisp texture.
Perfectly crispy on the outside and tender inside, these shrimp pack a punch with that simple salt and pepper seasoning—I love tossing them over a bed of greens for a light salad or pairing them with steamed rice to soak up any extra flavor.
Classic Hong Kong-style Egg Tarts
Tantalizingly flaky and creamy, these Classic Hong Kong-style Egg Tarts are my go-to treat when I’m craving something sweet yet simple—they always remind me of the bustling bakeries I visited on my last trip to Chinatown, where the smell of buttery pastry and warm custard filled the air. I love making them on lazy weekends because they’re surprisingly easy to whip up, and there’s something so satisfying about that perfect golden crust cradling a silky, jiggly filling. Over the years, I’ve tweaked the recipe to keep it fuss-free, using ingredients I always have on hand, so you can enjoy a taste of Hong Kong right from your own kitchen without any stress.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Unsalted butter – ½ cup, cold and cubed
– Granulated sugar – ¼ cup
– Eggs – 3 large
– Whole milk – 1 cup
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
2. In a large bowl, combine the all-purpose flour and cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Tip: Keep the butter cold to ensure a flaky crust—if it starts to soften, pop the bowl in the fridge for 10 minutes.
4. Add the granulated sugar to the flour-butter mixture and mix until just incorporated.
5. Press about 2 tablespoons of the dough into each muffin cup, forming a thin, even layer up the sides to create the tart shells.
6. In a separate bowl, whisk together the eggs, whole milk, and vanilla extract until smooth and well combined.
7. Tip: Strain the egg mixture through a fine-mesh sieve to remove any lumps for an ultra-smooth custard filling.
8. Carefully pour the egg mixture into each prepared tart shell, filling them about ¾ full to prevent overflow during baking.
9. Bake the tarts in the preheated oven for 20–25 minutes, or until the crust is golden brown and the filling is set with a slight jiggle in the center.
10. Tip: Rotate the muffin tin halfway through baking to ensure even browning and avoid hot spots in your oven.
11. Remove the tarts from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
12. Allow the tarts to cool to room temperature before serving to let the custard firm up properly.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it—no generic conclusions. The first word of your introduction must begin with the letter ‘A’. Absolutely divine, these tarts boast a crisp, buttery crust that shatters with each bite, giving way to a velvety, subtly sweet custard that melts in your mouth. I love serving them slightly warm with a dusting of powdered sugar or alongside a cup of strong black tea for an authentic Hong Kong café experience—they’re perfect for sharing at brunch or savoring as a solo indulgence.
Braised Lion’s Head Meatballs
A cozy winter evening last week had me craving something hearty and comforting, so I turned to a classic Chinese dish I learned from my grandmother—these meatballs are called “lion’s head” for their large, fluffy appearance, and braising them makes the pork incredibly tender. Honestly, I love how the cabbage soaks up all the savory sauce, making it a complete one-pot meal that’s perfect for sharing with family on a chilly night like tonight.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– Ground pork – 1 lb
– Soy sauce – 2 tbsp
– Cornstarch – 1 tbsp
– Shaoxing wine – 1 tbsp
– Ginger – 1 tsp minced
– Green onions – 2 chopped
– Napa cabbage – 1 head chopped
– Chicken broth – 2 cups
– Vegetable oil – 2 tbsp
Instructions
1. In a large bowl, combine the ground pork, soy sauce, cornstarch, Shaoxing wine, minced ginger, and chopped green onions.
2. Mix the ingredients with your hands for 2 minutes until well combined and slightly sticky.
3. Divide the mixture into 4 equal portions and shape each into a large meatball about 3 inches in diameter.
4. Heat the vegetable oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
5. Carefully add the meatballs and sear them for 3 minutes per side until golden brown all over.
6. Remove the meatballs from the pot and set them aside on a plate.
7. Add the chopped Napa cabbage to the same pot and sauté for 5 minutes until slightly wilted.
8. Pour in the chicken broth and bring it to a boil over high heat.
9. Return the meatballs to the pot, nestling them into the cabbage.
10. Reduce the heat to low, cover the pot, and simmer for 45 minutes until the meatballs are cooked through and tender.
11. Uncover the pot and simmer for an additional 10 minutes to reduce the sauce slightly.
12. Serve the meatballs hot with the cabbage and sauce spooned over the top.
Now, these braised lion’s head meatballs come out so juicy and flavorful, with the cabbage adding a sweet, soft contrast that melts in your mouth. I often serve them over steamed rice to soak up every last drop of that rich broth, or for a fun twist, try pairing them with crusty bread to dip into the savory sauce—it’s a comforting meal that always brings back warm memories.
Chicken Congee with Century Egg
Tired of the same old breakfast routine? I was too, until I rediscovered the comforting magic of Chicken Congee with Century Egg. This savory rice porridge, a staple in many Asian households, has become my go-to cozy meal on chilly mornings—it’s like a warm hug in a bowl, and the century egg adds a unique, creamy depth that might just surprise you.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– Rice – 1 cup
– Chicken breast – 1 lb
– Century egg – 2
– Ginger – 1 tbsp, minced
– Green onion – ¼ cup, chopped
– Soy sauce – 2 tbsp
– Sesame oil – 1 tsp
– Water – 8 cups
– Salt – 1 tsp
Instructions
1. Rinse 1 cup of rice under cold water until the water runs clear, then drain it in a colander.
2. Place the rinsed rice in a large pot and add 8 cups of water, bringing it to a boil over high heat.
3. Reduce the heat to low, cover the pot, and let the rice simmer for 30 minutes, stirring occasionally to prevent sticking.
4. While the rice cooks, cut 1 lb of chicken breast into small, bite-sized pieces, trimming any excess fat.
5. After 30 minutes, add the chicken pieces and 1 tbsp of minced ginger to the pot, stirring to combine.
6. Continue simmering the mixture, covered, for another 20 minutes, or until the chicken is fully cooked and the rice has broken down into a porridge-like consistency.
7. Peel 2 century eggs and chop them into small chunks, then gently fold them into the congee.
8. Stir in 2 tbsp of soy sauce, 1 tsp of sesame oil, and 1 tsp of salt, mixing well to incorporate all flavors.
9. Remove the pot from the heat and ladle the congee into serving bowls.
10. Garnish each bowl with ¼ cup of chopped green onion, sprinkling it evenly over the top.
Very silky and rich, this congee has a smooth texture that’s perfectly balanced by the tender chicken and the earthy, custard-like century egg. For a creative twist, try topping it with a drizzle of chili oil or a sprinkle of crispy fried shallots—it adds a delightful crunch that contrasts beautifully with the creamy base.
Pork and Shrimp Siu Mai Dumplings
Unbelievably, the first time I tried making siu mai at home, I ended up with a plate of lopsided, leaky dumplings that my husband politely called “rustic.” But after years of practice (and a few kitchen disasters), I’ve perfected this pork and shrimp version that’s become our go-to for casual gatherings—it’s surprisingly simple once you get the hang of folding those little pleats.
Serving: 24 dumplings | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
- Ground pork – ½ lb
- Raw shrimp, peeled and deveined – ½ lb
- Green onions – 2, white parts only
- Soy sauce – 1 tbsp
- Sesame oil – 1 tsp
- Cornstarch – 1 tbsp
- Round wonton wrappers – 24
- Water – ¼ cup
Instructions
- Finely chop the shrimp into a paste-like consistency using a sharp knife or food processor.
- In a medium bowl, combine the ground pork, chopped shrimp, and finely minced green onion whites.
- Add the soy sauce, sesame oil, and cornstarch to the bowl.
- Mix everything vigorously with your hands or a spoon for 2–3 minutes until the mixture becomes sticky and well combined. Tip: This sticky texture is key for the filling to hold together during steaming.
- Place 1 wonton wrapper flat on your palm and spoon 1 tablespoon of the filling into the center.
- Gently gather the edges of the wrapper up around the filling, leaving the top exposed, and lightly squeeze the middle to form a waist. Tip: Keep a small bowl of water nearby to moisten your fingers if the wrappers start to dry out.
- Repeat with the remaining wrappers and filling to make 24 dumplings.
- Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
- Arrange the dumplings in the steamer, leaving about ½ inch of space between each.
- Bring 1 inch of water to a boil in a pot or wok fitted with the steamer.
- Place the steamer over the boiling water, cover, and steam the dumplings for exactly 8–10 minutes until the filling is cooked through and the wrappers become translucent. Tip: Avoid opening the lid during steaming, as it can lower the temperature and affect cooking time.
- Carefully remove the dumplings from the steamer using tongs.
My favorite part is biting into these juicy parcels—the pork and shrimp meld into a savory, tender filling that contrasts beautifully with the slightly chewy wrapper. Serve them hot with a simple dipping sauce of soy sauce and chili oil, or get creative by topping each dumpling with a tiny dollop of roe or a sprinkle of toasted sesame seeds for extra flair.
Braised Tofu with Mushrooms
Whenever I’m craving something cozy and savory that comes together without fuss, I turn to this braised tofu with mushrooms—it’s my go-to weeknight dish that always satisfies. I love how the tofu soaks up all the rich flavors from the sauce, and it reminds me of the simple, comforting meals my mom used to make when I was growing up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Firm tofu – 1 block (14 oz)
– Mushrooms – 8 oz
– Soy sauce – ¼ cup
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1-inch piece
– Water – 1 cup
– Cornstarch – 1 tbsp
Instructions
1. Press the tofu block between paper towels for 10 minutes to remove excess water, then cut it into 1-inch cubes.
2. Slice the mushrooms into ¼-inch thick pieces.
3. Mince the garlic cloves and grate the ginger finely.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the tofu cubes to the skillet and cook for 5 minutes, flipping halfway, until golden brown on all sides.
6. Remove the tofu from the skillet and set it aside on a plate.
7. In the same skillet, add the mushrooms and cook for 4 minutes, stirring occasionally, until they release their liquid and soften.
8. Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly, until fragrant.
9. Pour in the soy sauce and water, then bring the mixture to a boil over high heat.
10. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then stir it into the skillet to thicken the sauce.
11. Reduce the heat to low, return the tofu to the skillet, and simmer for 10 minutes, stirring gently every 2 minutes, until the sauce coats everything evenly.
12. Serve the dish hot directly from the skillet. As a final touch, this braised tofu develops a wonderfully tender texture that melts in your mouth, with the mushrooms adding an earthy depth that pairs perfectly over steamed rice or noodles. I often garnish it with a sprinkle of green onions for a fresh contrast, making it a versatile centerpiece for any meal.
Chinese Barbecue Pork Buns
Mmm, there’s something magical about tearing into a warm, fluffy bun to find sweet-savory barbecue pork inside—it’s like a cozy hug in food form. I first fell for these at a Chinatown bakery years ago, and after many messy kitchen experiments, I’ve nailed a homemade version that’s surprisingly doable, even on a busy weeknight. Trust me, the aroma alone is worth the effort!
Serving: 12 buns | Pre Time: 90 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 3 cups
– Active dry yeast – 2 tsp
– Sugar – ¼ cup
– Warm water – 1 cup
– Vegetable oil – 2 tbsp
– Pork shoulder – 1 lb, diced
– Hoisin sauce – 3 tbsp
– Soy sauce – 2 tbsp
– Honey – 1 tbsp
– Sesame oil – 1 tsp
Instructions
1. In a large bowl, combine the warm water, sugar, and yeast, and let it sit for 5 minutes until frothy.
2. Add the all-purpose flour and vegetable oil to the yeast mixture, and knead for 8 minutes until a smooth dough forms.
3. Cover the dough with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
4. While the dough rises, heat a skillet over medium-high heat, and cook the pork shoulder for 8–10 minutes until browned.
5. Stir in the hoisin sauce, soy sauce, honey, and sesame oil, and simmer for 5 minutes until the sauce thickens; let it cool completely.
6. Tip: Cool the filling thoroughly to prevent soggy buns—I often pop it in the fridge for 15 minutes.
7. Punch down the risen dough, and divide it into 12 equal pieces, rolling each into a ball.
8. Flatten each ball into a 4-inch circle, place 1 tablespoon of the pork filling in the center, and pinch the edges to seal tightly.
9. Tip: Pinch the seams well to avoid leaks during steaming; I give them an extra twist for security.
10. Arrange the buns on parchment-lined trays, cover, and let them rest for 20 minutes until puffy.
11. Bring water to a boil in a steamer, place the buns in the steamer basket, and steam over high heat for 15 minutes.
12. Tip: Don’t overcrowd the steamer—leave 1 inch between buns for even cooking.
13. Turn off the heat, and let the buns sit in the steamer for 5 minutes before removing to prevent collapse.
Delightfully soft and pillowy, these buns offer a perfect contrast to the sticky, umami-rich pork inside. Serve them fresh from the steamer with a drizzle of extra hoisin, or get creative by toasting leftovers for a crispy twist the next day—they’re irresistible either way!
Hong Kong-style Soy Sauce Chicken
Haven’t we all had those days where we crave something deeply savory, tender, and utterly comforting? I first tried this Hong Kong-style soy sauce chicken at a tiny family-run spot years ago, and I’ve been tweaking my home version ever since—it’s become my go‑for when I want to impress without stressing. The secret is in the gentle poaching and that glossy, aromatic soy‑based bath.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– Whole chicken – 3 to 4 lbs
– Light soy sauce – 1 cup
– Dark soy sauce – ¼ cup
– Shaoxing wine – ½ cup
– Rock sugar – ¼ cup
– Ginger – 3 slices, ¼‑inch thick
– Scallions – 3, cut into 2‑inch pieces
– Water – 4 cups
Instructions
1. Rinse the whole chicken under cold water and pat it completely dry with paper towels.
2. In a large pot that fits the chicken snugly, combine the light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, ginger slices, scallion pieces, and water.
3. Bring the liquid to a boil over high heat, stirring occasionally to dissolve the rock sugar.
4. Once boiling, carefully lower the chicken into the pot, breast‑side up.
5. Immediately reduce the heat to low to maintain a gentle simmer—you should see small bubbles but no rolling boil.
6. Cover the pot and let the chicken simmer for 40 minutes.
7. After 40 minutes, turn off the heat and let the chicken sit in the hot liquid, covered, for an additional 10 minutes (this ensures it cooks through without drying out).
8. Using tongs, carefully remove the chicken from the pot and place it on a cutting board to rest for 10 minutes.
9. While the chicken rests, strain the cooking liquid through a fine‑mesh sieve into a saucepan and bring it to a boil over medium‑high heat.
10. Boil the sauce for 5–7 minutes until it reduces slightly and thickens to a glaze‑like consistency.
11. Carve the chicken into serving pieces.
12. Brush or spoon the reduced sauce generously over the carved chicken.
That glossy, mahogany‑colored skin gives way to incredibly juicy, flavorful meat infused with sweet‑salty depth. Try shredding any leftovers and tossing them with noodles and a splash of that reduced sauce for an easy next‑day lunch—it’s just as good cold!
Pan-fried Turnip Cake
A crispy, savory treat that always reminds me of weekend dim sum trips with my family, pan-fried turnip cake is surprisingly simple to make at home—I love how the crispy exterior gives way to that soft, flavorful interior. Honestly, I used to think it was too fussy, but after a few attempts, it’s become my go-to for using up leftover rice flour and turnips. Trust me, once you get the hang of it, you’ll be frying up batches just like I do on lazy Sunday mornings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Rice flour – 1 cup
– Water – 1 ½ cups
– Turnip – 1 lb, peeled and grated
– Salt – 1 tsp
– Vegetable oil – 2 tbsp
Instructions
1. In a medium bowl, whisk together 1 cup of rice flour and 1 ½ cups of water until smooth to form a batter, setting it aside.
2. Place 1 lb of grated turnip in a large saucepan over medium heat, stirring occasionally until it releases liquid and softens, about 10 minutes.
3. Tip: Squeeze out excess moisture from the cooked turnip using a clean kitchen towel to prevent a soggy cake.
4. Combine the cooked turnip with the rice flour batter and 1 tsp of salt, mixing thoroughly until evenly incorporated.
5. Pour the mixture into a greased 8-inch square baking dish, smoothing the top with a spatula.
6. Steam the dish in a steamer over boiling water for 30 minutes, or until the cake is firm and set when touched.
7. Tip: Let the steamed cake cool completely at room temperature for at least 1 hour to make slicing easier and prevent crumbling.
8. Cut the cooled cake into ½-inch thick slices using a sharp knife.
9. Heat 2 tbsp of vegetable oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
10. Place the cake slices in the skillet in a single layer, frying for 3–4 minutes per side until golden brown and crispy.
11. Tip: Avoid overcrowding the skillet to ensure even browning and a perfect crust on each piece.
12. Transfer the fried slices to a paper towel-lined plate to drain any excess oil.
So satisfying with that crunchy outside and tender, savory center—I often serve these hot with a drizzle of soy sauce or chili oil for an extra kick. They’re fantastic as a snack or alongside a simple stir-fry, and leftovers reheat beautifully in a toaster oven to keep that crisp texture.
Egg Fried Rice with Lap Cheong
Finally, after a long day, I crave something comforting yet exciting—that’s when my go-to egg fried rice with lap cheong comes to mind. It’s a dish born from my habit of tossing leftover rice with whatever’s in the fridge, but the sweet, savory Chinese sausage elevates it to a weeknight favorite that always hits the spot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Cooked white rice – 4 cups
– Eggs – 3 large
– Lap cheong (Chinese sausage) – 2 links
– Green onions – 4 stalks
– Soy sauce – 2 tbsp
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Slice the lap cheong into thin rounds, about ¼-inch thick, and set aside.
2. Chop the green onions, separating the white parts from the green parts, and set aside separately.
3. Heat a large skillet or wok over medium-high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
4. Add 1 tbsp of vegetable oil to the hot skillet and swirl to coat the surface evenly.
5. Crack the eggs into the skillet and scramble them with a spatula for 1–2 minutes until they are fully cooked and broken into small curds, then transfer to a plate.
6. Add the remaining 1 tbsp of vegetable oil to the same skillet and increase the heat to high.
7. Add the sliced lap cheong and cook for 3–4 minutes, stirring occasionally, until the edges are slightly crispy and the fat renders out.
8. Add the white parts of the green onions to the skillet and stir-fry for 30 seconds until fragrant.
9. Add the cooked white rice to the skillet, breaking up any clumps with the spatula, and stir-fry for 2–3 minutes until the rice is heated through and slightly toasted.
10. Pour the soy sauce evenly over the rice and stir to combine, cooking for another 1 minute to let the flavors meld.
11. Return the scrambled eggs to the skillet and add the green parts of the green onions, stirring gently to mix everything together without overworking the rice.
12. Season with salt, stir once more, and remove from heat immediately to prevent the rice from becoming mushy.
Delightfully, this fried rice boasts a perfect balance of textures—fluffy grains, crispy sausage bits, and tender eggs—with a savory-sweet flavor that’s irresistible. Serve it straight from the skillet for a cozy meal, or top it with a fried egg for extra richness that makes every bite even more satisfying.
Conclusion
Mastering these 33 Delightful Made with Lau recipes unlocks a world of flavor right in your kitchen. We hope you’re inspired to try a new dish this week! Share which recipe becomes your favorite in the comments below, and don’t forget to pin this article to your Pinterest boards to save all these delicious ideas for later.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
