hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to the Bay Area restaurant scene with a part 2 of our Spices 3 episode. For those unfamiliar, Spices 3 is a Bay Area local legend in downtown Oakland that sports a variety of both creative and traditionally classic Chinese and/or Sichuan dishes. More specifically today we’re taking a shot at their chou doufu or “stinky tofu,” which is a firm tofu that has been fermented in bean curd, then shallow fried and served with a dipping sauce.

At Spices 3 (as well as most stateside restaurants), you’ll often come across this dish as a shared plate, typically ordered with family style meals. But outside of the states, you’ll more often find them at Chinese and Taiwanese nightmarket stalls, where you can order this dish on the go, and eat it with kabob skewers (and no, i have no idea why you wouldn’t just eat it with a fork). The dish (as the name implies) is quite stinky and pungent coming from the 48 hour soak in fermented bean curd, and for what it’s worth, definitely ranks pretty high on my list of more adventurous dishes to try in Chinese cuisine, up there with chicken feet and pig’s blood popsicles (please don’t ask me to make those. I regret mentioning these already). Hope you try it

It will be out on Friday January 7, 2022, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues at 6:30PM PST, with new recipes out every Friday!

Hello hi everyone! Wesley here. Today we’re adding to our series dedicated to the Bay Area restaurant scene with a shot at the newest menu item on the Woo Can Cook pop up menu, which is a Taiwanese Braised Pork Belly, or “lu rou fan,” (I’m allowed to feature my own restaurant in this series…right? Idunno. Doesn’t matter, I make the rules anyway). For those unfamiliar, a lu rou fan (or often more colloquially, just simply “roufan”),is a classic Taiwanese comfort food that features a slow cooked pork belly which has been braised in dark soy sauce for a deeply rich, tender and savory piece of pork.

In addition, rou fan is also most often accompanied in its braise by a wide variety of toasted spices to achieve its fragrant and aromatic nature as well. Today we’ll be doing this with a classic licorice-leaning combination of star anise, cinnamon, and Sichuan peppercorn (or in other words, any or all of the spices found in Chinese 5 spice, which fun fact, is not actually limited to five spices).  In addition to our pork belly, we’ll also be taking advantage of our long dark soy sauce braise as an opportunity to make some brown “tea” eggs by throwing in some soft bowled eggs during the braise. Then finally finishing this all off with some crispy low and slow cooked caramelized shallots for a tasty sweet finishing garnish. Hope you try it.

It will be out on Friday December 17, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hello hi everyone! Tonight we're having one of my favorite Thai noodle dishes of all time, which is a Pad See Ew. For those unfamiliar, Pad See Ew is a noodle dish that leans heavily on the use of kecap manis or dark soy sauce for its signature dark brown color. Dark soy sauce is also a bit sweeter and thicker than regular soy sauce, which gives the dish a nice hint of molasses and sugar.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 1 chicken breast

• 2 heads broccoli (or gai lan/Chinese broccoli)

• 12 oz wide rice noodles (chow fun noodles)

• 1 tbsp ginger

• 4 cloves garlic

• 2 eggs

• 6-8 Thai chili (optional)

• peanut oil (or vegetable oil)

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp shaoxing wine (or dry sherry)

• 1 tbsp white pepper

• 1 tsp corn starch

INGREDIENTS (sauce)

• 2 tbsp dark soy sauce

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp black vinegar

• 4 tbsp fish sauce

• 2 tbsp sambal oelek

• 2 tbsp oyster sauce

hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to the Bay Area restaurant scene with a shot at what I genuinely consider to be the most difficult thing that I have ever tried to cook, which is the Chinese xiao long bao, or soup dumpling, as they are often more colloquially known as. For those not familiar, a xiao long bao is an otherwise unassuming Chinese steamed dumpling with one unique feature, which is that it has a spoonful of soup broth folded into the dumpling. This is achieved with a cartilage heavy broth called aspic that solidifies into a gelatinous form when cooled down. The solid gelatinous broth is then folded into the filling, which then turns back into a liquid form once the dumpling is steamed, for the juiciest, most wonderful dumpling you will ever eat.

More specifically, I’ll be taking my best shot at what I personally would rate the best xiao long bao in the Bay Area, which is the one found at Ming’s Tasty here in Oakland, CA. Not only does their xiao long bao have a wonderful structural integrity that keeps it from exploding before you can get it on a spoon, but it also (seemingly impossibly) has a perfectly thin dough to it too, which prevents the xiao long bao from being TOO doughy as well. Hope you try it.

It will be out on Friday October 8, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hello hi everyone! Tonight we're having one of my favorite Thai noodle dishes of all time, which is a Pad See Ew. For those unfamiliar, Pad See Ew is a noodle dish that leans heavily on the use of kecap manis or dark soy sauce for its signature dark brown color. Dark soy sauce is also a bit sweeter and thicker than regular soy sauce, which gives the dish a nice hint of molasses and sugar.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 1 chicken breast

• 2 heads broccoli (or gai lan/Chinese broccoli)

• 12 oz wide rice noodles (chow fun noodles)

• 1 tbsp ginger

• 4 cloves garlic

• 2 eggs

• 6-8 Thai chili (optional)

• peanut oil (or vegetable oil)

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp shaoxing wine (or dry sherry)

• 1 tbsp white pepper

• 1 tsp corn starch

INGREDIENTS (sauce)

• 2 tbsp dark soy sauce

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp black vinegar

• 4 tbsp fish sauce

• 2 tbsp sambal oelek

• 2 tbsp oyster sauce

hello hi everyone! Wesley here. Today we're diving back into our series on foods from the Bay Area restaurant scene with a request that a few folks from the Oakland subreddit have been asking for, which is the Hot and Spicy Chow Mein from the one and only, absolutely legendary noodle and dumpling shop, Shan Dong in Oakland, CA.

For the Bay Area locals that are not familiar, Shan Dong is a LONG time staple of the Oakland restaurant scene, offering hand made noodles, dumplings, and Chinese comfort food right in the heart of Oakland Chinatown. While their Hot and Spicy Chow Mein may at first glance look like a pretty typical chow mein (with its inclusion of carrots, zucchini, and onion, paired with a dark soy sauce noodle marinade), it is unique not only because it can be ordered featuring Shan Dong's handmade noodles, but also because of their approach to creating the "hot and spicy" qualities that the dish's name promises. Today we'll be doing this with a combination of Chinese fermented chili paste "doubanjiang," lao gan ma "chili crisp oil," and my personal favorite, a healthy handful of dried toasted tian jin peppers. Hope you try it.

It will be out on Friday August 13, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hello hi everyone! Wesley here. Today we’re adding to our series on foods from the Bay Area restaurant scene with a lemongrass chicken vermicelli noodle bowl inspired by the one found at Miss Saigon here in Oakland, CA. For those who are not familiar, the vermicelli rice bowl is a classic Vietnamese take out dish here in the states that prominently features (as you might guess) vermicelli rice noodles, and can be accompanied by various forms of veggies and aromatics. This includes the carrots, cucumbers, bean sprouts, and lettuce that we’ll be going with in our version today, but can also include additional garnishments like cilantro, crushed peanuts, mint leaves, and more as well. Then rounding all of this off will be the highlight of the dish, which is some crispy chicken thigh marinated with a bit of lemongrass for a super classic, aromatic marinade. Hope you try it!

It will be out on Friday July 30, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

Hello hi everyone! Wesley here. Today we’re adding to our series on foods inspired by the Bay Area restaurant scene with a shot at a Taiwanese sticky pork and rice roll or “cifantuan,” inspired by the one found at Five Happiness in San Francisco, CA. For those not familiar, a cifantuan or “fantuan,” as it is colloquially referred to, is made up of glutinous sticky rice, wrapped around a Chinese fried donut or “youtiao,” and folded together with a savory dried pork floss, or “rousong.” Here in the states, you’ll commonly come across these in Taiwanese pastry shops and dim sum restaurants like Five Happiness, but you may also find these in Taiwan from street food vendors as well because they are so compact and easy to eat on the go. Hope you try it.

It will be out on Friday July 23rd, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hello hi everyone! Wesley here. Today we’re diving back into our series on Bay Area restaurant hacks with a shot at the Chinese Jian Bing, inspired by the version found at Tian Jin dumplings here in Oakland, CA. For those not familiar, a Jian Bing is a Chinese street food classic that is colloquially referred to here in the states as a “Chinese Crepe,” which as you’ll come to find, is a pretty accurate description. It is made with a loose flour based crepe batter which is then coated in egg, and finally folded over a Chinese fried donut “youtiao,“ or as I’ve always called them, oil sticks (which is their direct translation).

For today’s version we’ll be going with some store bought youtiao which you can generally find in the freezer section of most Chinese markets, but we’ll certainly tackle this bit soon too. Hope you try it.

It will be out on Friday June 25th, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hello hi everyone! Tonight we're having one of my favorite Thai noodle dishes of all time, which is a Pad See Ew. For those unfamiliar, Pad See Ew is a noodle dish that leans heavily on the use of kecap manis or dark soy sauce for its signature dark brown color. Dark soy sauce is also a bit sweeter and thicker than regular soy sauce, which gives the dish a nice hint of molasses and sugar.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 1 chicken breast

• 2 heads broccoli (or gai lan/Chinese broccoli)

• 12 oz wide rice noodles (chow fun noodles)

• 1 tbsp ginger

• 4 cloves garlic

• 2 eggs

• 6-8 Thai chili (optional)

• peanut oil (or vegetable oil)

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp shaoxing wine (or dry sherry)

• 1 tbsp white pepper

• 1 tsp corn starch

INGREDIENTS (sauce)

• 2 tbsp dark soy sauce

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp black vinegar

• 4 tbsp fish sauce

• 2 tbsp sambal oelek

• 2 tbsp oyster sauce

hello hi everyone! Wesley here. Today we’re adding to our series on Bay Area restaurant hacks with an attempt at Jian Dui, or fried mochi and sesame seed rice balls, inspired by Gourmet Delite in Oakland. Sadly, like many of the restaurants here in Oakland Chinatown, Gourmet Delite did not survive the COVID-19 pandemic, but I still thought I’d take the opportunity to pay homage to a dim sum restaurant that I’ve been eating at for the better part of 20 years.

For those not familiar, a Jian Dui is a dough ball made from glutinous rice flour that’s coated in sesame seed, and filled with a sweet paste. It can be filled with many things, but most commonly you’ll find these filled with either sweet red bean paste, or sweet lotus paste (today we’ll be going with the latter of the two, cause I have some leftover from the mooncake recipe that we did a few months back). Hope you try it!

It will be out on Friday June 4th, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hello hi everyone! Today we’re diving back into our series on Bay Area restaurant hacks with an homage to one of my favorite korean BBQ spots in town, which is Bowl’d on Telegraph Ave here in Oakland. While this spot is relatively new to the neighborhood, most Oakland locals will tell you that this particular block of Telegraph Ave in the Temescal is well known for a number of Korean BBQ restaurants that occupy the block, Bowl’d being one of its more recent additions.

More specifically, today we’ll be paying some homage to their bibimbap, or BBQ beef bulgogi rice bowl. A bibimbap can contain a WHOLE bunch of different veggies (including spinach, bean sprouts, kimchi, mushrooms, seaweed, shredded daikon, and more), so for our version today I just went ahead and picked a few of my favorites that I think will be most accessible and easy to reproduce for folks at home. The highlight of the dish today however, will of course be our BBQ beef bulgogi, which we’ll be making from some thinly sliced angus beef tenderloin, as well as my personal favorite ingredient courtesy of a tip from the “Korean Bap Sang” blog, a bit of green apple. Hope you try it!

It will be out on Friday April 16th, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hi hello everyone! Wesley here. Today we’re adding to our Bay Area Restaurant Hack series with a request from the Oakland subreddit for the “Spicy Sauce Noodles” from Good to Eat Dumplings in Oakland. As far as I can tell, Good to Eat’s “Spicy Sauce Noodle” dish is essentially a simplified, pantry friendly version of a sesame paste noodle dish called Dan Dan Mian.

A dan dan mian is a VERY popular Sichuan noodle dish here in the states (and we actually did a peanut sauce version a few months back on this channel already), but what makes Good to Eat’s version so unique is that it does not contain any meat whatsoever. In lieu of the more traditional ground pork, their version instead features crispy fried shallots with a fresh green onion finish. This makes for a super minimalist, pantry friendly, yet tasty and hearty dish that’s great to throw together for a quick meal. Hope you try it.

It will be out on Friday April 9, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

Hello hi everyone! Today we’re adding to our TV and film hack series with a request that a lot of folks have been asking for, which is a Chinese egg foo young. More specifically, we’ll be taking some inspiration from this comically racist scene from the 1970 disney film “the Aristocats," which was recently pulled from Disney Plus.

For those not familiar, egg foo young is a dish that actually does originate from traditional Chinese cuisine as a sort of “leftover egg scramble” of sorts, where restaurants essentially throw all of their leftover scraps into a wok with some eggs, scramble it like a frittata, and top it with a savory sauce. What a lot of folks might not realize though is that a truly traditional egg foo young is actually deep fried (not scrambled), giving it a much more crispy and fluffy texture than the more commonly found scrambled versions. Hope you try it!

It will be out on Friday April 2, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hi hello everyone! Tonight we're making a Chinese Hot and Sour Soup that I'm sure most folks have had at some point, cause it's super commonly served as the free soup that you get in Chinese restaurants before your food order comes. It comes up in this context a lot cause it's mainly composed of cheap pantry ingredients, like shiitake and wood ear mushrooms, bamboo shoots, and tofu. For today's version however, I'll be deviating slightly with the addition of some poached and shredded chicken, which I think will make it a bit more hearty.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS (dry)

• 1 inch (about 1 tbsp) ginger

• 4 cloves garlic

• 1 bamboo shoot tip

• 2 wood ear mushrooms

• 4 shiitake mushrooms

• 1 lbs soft tofu

• 1 chicken breast

• 3 green onions

• 2 eggs

INGREDIENTS (wet)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp dark soy sauce

• 1/4 cup rice vinegar

• 2 tbsp doubanjiang

• 6 cups stock

• 2 cups water

• 1/2 tsp white pepper

• 2 tbsp sesame oil

• 2 tbsp shaoxing wine

• 2 tbsp corn starch slurry

Hello hi everyone! This is a recipe for a dish that a few folks have requested now, which is a Chinese beef chow fun. Beef chow fun comes from Cantonese cuisine and is commonly associated with Hong Kong style street food. Here in the states, it’s also a staple of Chinese American cuisine throughout the country, and can have a wide array of veggies and meats included, depending on where you find it.

More specifically, today we’ll be adding to our Bay Area restaurant hack series, and taking a shot at the beef chow fun that you can find at a popular dumpling and noodle house here in Oakland Chinatown called Shan Dong. Their version of beef chow fun is fairly classic, using a combination baby bok choy, bean sprouts, flank steak and of course, wide chow fun rice noodles. I’ll also be taking a page from our Mongolian Beef recipe to nail down the most tricky part of this dish, which is the crispy seared beef. Hope you try it!

It will be out on Friday March 26, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, Weds at 6PM PST, with new recipes out every Friday!

hello hi everyone! Tonight we're having one of my favorite Thai noodle dishes of all time, which is a Pad See Ew. For those unfamiliar, Pad See Ew is a noodle dish that leans heavily on the use of kecap manis or dark soy sauce for its signature dark brown color. Dark soy sauce is also a bit sweeter and thicker than regular soy sauce, which gives the dish a nice hint of molasses and sugar.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 1 chicken breast

• 2 heads broccoli (or gai lan/Chinese broccoli)

• 12 oz wide rice noodles (chow fun noodles)

• 1 tbsp ginger

• 4 cloves garlic

• 2 eggs

• 6-8 Thai chili (optional)

• peanut oil (or vegetable oil)

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp shaoxing wine (or dry sherry)

• 1 tbsp white pepper

• 1 tsp corn starch

INGREDIENTS (sauce)

• 2 tbsp dark soy sauce

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp black vinegar

• 4 tbsp fish sauce

• 2 tbsp sambal oelek

• 2 tbsp oyster sauce

Hello hi everyone! Wesley here. This is a recipe for a Japanese curry that I've been tweaking for several years now, and was actually one of the very first recipes that I published on this channel. In that original recipe, a number folks pointed out some issues with consistency and flavor, and I've been itching for redemption ever since.

I also thought I'd use this as an opportunity to add to our Bay Area Restaurant Hack series, and pay homage to a local legend around town, which is the Bazaar Cafe in San Francisco. In addition to their legendary curry, this place is also particularly special to me for its reputation as a launching ground for many local musicians and songwriters (myself included). Hope you try it!

It will be out on Friday March 5, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, Weds at 6PM PST, with new recipes out every Friday!

Hello hi everyone! Wesley here. This is a recipe for a Crispy Mongolian Beef from PF Chang's that adds to our series on Chinese American food hacks, where we deconstruct Americanized Chinese classics, identify their American qualities, and reconstruct it with a more authentic and traditional approach to Chinese cooking. This dish is a super simple and delicious approach to a crispy flank steak stir fry that uses a corn starch coating for a crispy wok sear. It will be out on Friday Feb 26, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California. We're live streaming every Tues/Thurs at 6:30PM PST, Weds at 6PM PST, with new recipes out every Friday!

hello hi everyone! Tonight we're having one of my favorite Thai noodle dishes of all time, which is a Pad See Ew. For those unfamiliar, Pad See Ew is a noodle dish that leans heavily on the use of kecap manis or dark soy sauce for its signature dark brown color. Dark soy sauce is also a bit sweeter and thicker than regular soy sauce, which gives the dish a nice hint of molasses and sugar.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 1 chicken breast

• 8 oz broccoli (or gai lan/Chinese broccoli)

• 8 oz wide rice noodles (chow fun noodles)

• 4 tbsp ginger

• 4 cloves garlic

• 2 eggs

• 6-8 Thai chili (optional)

• peanut oil (or vegetable oil)

INGREDIENTS (marinade)

• 4 tbsp soy sauce

• 2 tbsp shaoxing wine (or dry sherry)

• 1 tbsp white pepper

• 1 tsp corn starch

INGREDIENTS (sauce)

• 2 tbsp dark soy sauce

• 4 tbsp soy sauce

• 2 tbsp black vinegar

• 4 tbsp fish sauce

• 2 tbsp sambal oelek

• 2 tbsp oyster sauce

Hello hi everyone! Wesley here. This is a recipe for a Chinese Marbled Tea Egg, adding to our series on Bay Area restaurant hacks. This particular version is inspired by the tea eggs found at the local late night cafe here in Oakland called Shooting Star. I've been eating these eggs since I was a little kid, and they bring me right back to being 10 years old, eating three of these in a hurry while in a rush to get to school on time. It will be out on Friday Feb 19, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California. We're live streaming every Tues/Thurs at 6:30PM PST, Weds at 6PM PST, with new recipes out every Friday!

hi hello everyone! Tonight we're making a Chinese Hot and Sour Soup that I'm sure most folks have had at some point, cause it's super commonly served as the free soup that you get in Chinese restaurants before your food order comes. It comes up in this context a lot cause it's mainly composed of cheap pantry ingredients, like shiitake and wood ear mushrooms, bamboo shoots, and tofu. For today's version however, I'll be deviating slightly with the addition of some poached and shredded chicken, which I think will make it a bit more hearty.

Freshen up on the recipe here (out 2/13/21!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS (dry)

• 1 inch (about 1 tbsp) ginger

• 4 cloves garlic

• 1 bamboo shoot tip

• 2 wood ear mushrooms

• 4 shiitake mushrooms

• 1 lbs soft tofu

• 1 chicken breast

• 3 green onions

• 2 eggs

INGREDIENTS (wet)

• 4 tbsp soy sauce

• 2 tbsp dark soy sauce

• 1/4 cup rice vinegar

• 2 tbsp doubanjiang

• 6 cups stock

• 2 cups water

• 1/2 tsp white pepper

• 2 tbsp sesame oil

• 2 tbsp shaoxing wine

• 2 tbsp corn starch slurry

hi hello! Wesley here. This is a recipe for a hot and sour soup that you'll frequently find as the complimentary soup that you get in a lot of Chinese lunch eateries. More specifically, this version adds to our Bay Area Restaurant Hack series, as it draws its inspiration from the popular Oakland spot Shan Dong. This soup is often served as a free appetizer cause it's mainly composed of cheap pantry ingredients, like shiitake and wood ear mushrooms, bamboo shoots, and tofu. For today's version however, I'll be deviating from the original slightly with the addition of some poached and shredded chicken, which I think will be a nice added protein.

It will be out on Friday Feb 12, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California. We're live streaming every Tues/Thurs at 6:30PM PST, Weds at 6PM PST, with new recipes out every Friday!