I wanted to eat plump shrimp, so I made this. I use lots of shrimp mayonnaise sauce and it is a bit spicy, so adjust the amount and spiciness to your preference.-When shelling the shrimp, crushing the tail several times with your finger will allow you to cleanly shell them all the way to the tail.-Thoroughly coating the shrimp in katakuriko and fragrantly cooking the breading in lots of oil will yield a rich and delicious shrimp and mayo dish without having to deep fry. Recipe by ryueru

FOUND IN MOST CHINESE RESTAURANTOYSTER SAUCE FLAVOUR A FAMOUS COMMON VEGETABLE DISH"HOR YAU CHOW KAILAN" IN CANTONESE

super easy and yummy

This is like the steak sauce that someone made for me when I was working at a military base.It goes with many different meat dishes, so make a lot and save it for later.You can use spring onions and garlic in lieu of shallots. Adjust the amount to taste.If you have some juice leftover after cooking the meat, add it after you take out the garlic.If you simmer the sauce slowly, the taste will be deep and delicious. Recipe by Momora

Simple and easy recipe.🥰😋

Nice for date night!

This is an Indonesian peranakan dish using snail shell and tauchu (red bean paste). Some fishes can be as a substitute to snail shell.

This is a delicious variation on boiled chicken. For children, you can decrease the amount of doubanjiang and add sugar for a sweet and sour taste.When cutting the chicken, be sure to completely cool it first. If you cut it while still hot, the juices will come out and you won't be able to cleanly cut it. Make the chicken breast as thin as you can, or cut chicken thighs a little thick. Recipe by Heartful Kitchen Rei

I sometimes feel like eating Chinese food, but I don't make it much since it's quite high in oil. I tried to make this dish as oil-free as possible.Sweet chilli sauce is the key to this dish. I used homemade mayonnaise this time. If you serve this dish with finely shredded cabbage it will make the dish itself lighter.You don't want to waste even the shells of the shrimp. They will yield good flavour to the dish. When you discard the shells they are cooked so they won't be so smelly. Recipe by Kukkuri