Char Siu Fried Ribs
This recipe originates from one of my favorite blogs, Woks of Life, with the addition of a glaze. If you haven't explored their site yet, I highly recommend it—they offer a treasure trove of information on Cantonese and Chinese cooking. These ribs tend to disappear quickly when I put them on the table—they are crispy yet tender. Plus, I brush them with a glaze similar to the makings of char sui.
Stuffed Mushrooms
Holiday season is nearly here. Make these stuffed mushrooms as a last minute appetizer that requires very little prep. They come together in less than an hour.
Bacon Croquettas
Bacon Croquettas are easy appetizers that you make in advance and fry once you’re ready to serve. When fried, the béchamel sauce becomes warm and creamy. It’s actually quite magical how the sauce stays contained in the thin crispy coating.