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22/09/2026

One of my favourite TCM recipes for when you’re feeling ill, low energy, or if you know anyone recovering for postpartum or PMS ✨

Let me know if you’d like the recipe xx

31/08/2026

Yuk sung also known as san choy bao 生菜包 is one of the easiest, high protein + fibre and meal prep friendly Chinese meals you could ever make!!

For the base:
1 banana shallot
6 garlic cloves
3 celery stems
2 carrots
200g sweetcorn
100g green beans
3 Chinese rehydrated mushrooms
3 spring onions
250g chicken mince
500g pork mince
1 tbsp cornstarch

For the sauce:
2 tbsp sesame oil
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp ground white pepper
1 tbsp chicken powder
1 tbsp fish sauce
1 tsp white sugar
2 tbsp shaoxing w**e

To serve:
1 iceberg lettuce
Hoisin sauce
Vermicelli
Roasted peanuts
Chilli sauce +

Finely chop the shallot, garlic, celery, carrot, sweetcorn, green beans, mushrooms and spring onions (separating the whites to greens).

Add a few tbsp of veg oil to the wok, add the shallot and garlic and fry for a minute or so. All the celery and carrot, and fry for a minute, then add the remaining prepped veg, but leave the spring onion greens.

Add the pork and chicken mince, fry for 5 minutes or more until browned and cooked through.

Add all seasonings and sauces to the wok. Stir, mix well and add 50ml (depending on your preference) of the mushroom soaking liquid. Mix 2 tbsp of water with cornstarch and pour it in, mix once more.

Cover the iceberg lettuce in ice cold water, this helps the lettuce firm up and helps it not tear when peeling. Leave the lettuce to dry before wrapping.

To each lettuce, add hoisin, fried mince and veg, vermicelli, crushed peanuts, chilli sauce, chilli oil, spring onion greens and enjoy!!

19/08/2026

Mum’s idea of a day off after wrapping up the last of batch #23

Dropping 9am tomorrow, link in bio to sign up 🎣 (all jars are handmade so limited stock as always)

Mama Yu 余妈妈 batch #23 is dropping this Thursday 20th August 9am. Sign up now so you’re not the one finding out it’s sol...
17/08/2026

Mama Yu 余妈妈 batch #23 is dropping this Thursday 20th August 9am. Sign up now so you’re not the one finding out it’s sold out from your mate’s story

Link in bio to sign up 💋

Mama Yu 余妈妈 batch #23 is dropping this Thursday 20th August 9am. Sign up now so you’re not the one finding out it’s sol...
17/08/2026

Mama Yu 余妈妈 batch #23 is dropping this Thursday 20th August 9am. Sign up now so you’re not the one finding out it’s sold out from your mate’s story

Link in bio to sign up 💋

12/08/2026

One from 2025 summer archive - Hainanese chicken rice balls!! A Melaka specialty and one of my Malaysian favourites - in Melaka, the rice is traditionally rolled into balls, making it easier for dock workers to carry and helping to keep it warm longer 🌾

Your local auntie aka has finally revealed her tips + tricks for making this dish

Serves 4

For poaching the chicken:
1 whole corn-fed/free-range chicken
3 spring onions (whites only)
10g ginger
1 tbsp sea salt
1 tbsp black peppercorns

For the chilli sauce:
3 red chillies
8 garlic cloves
Juice of 1 lime
1 ½ tbsp sugar
½ tsp salt
¼ tsp MSG

For the ginger spring onion sauce:
50g ginger
3 spring onions (greens only)
4 tbsp sesame oil
1 tsp salt
¼ tsp MSG
1 tbsp light soy sauce

For the pandan rice:
15g salted butter
2 garlic cloves
10g ginger
50g glutinous rice
250g jasmine rice
1 pandan leaf

To serve:
1 small cucumber (sliced)

Bring a large pot of water to a boil, add the spring onion whites, ginger, salt and peppercorns. Add the whole chicken breast-side down and cook for 30-40 minutes (depends on how large your chicken is) until tender, then immediately shock in an ice water bath.

For the chilli sauce, pound the chillies and garlic in a pestle and mortar until smooth, then mix in lime juice, sugar, salt and MSG. Mix well then add 1-2 tbsp of the chicken broth.

Return the chicken to the pot and cook on low heat for 20 minutes - this gives tender chicken with silky skin.

For the ginger–spring onion sauce, pound the ginger, then add finely sliced spring onion greens. Heat the sesame oil in a small pot until lightly smoking, add to the sauce along with salt, MSG and soy sauce.

For the pandan rice, wash both rices until the water runs clear. In a pot, melt butter, add garlic and sliced ginger and sauté until fragrant. Add the rice, then cover with chicken broth until it reaches the first knuckle of your finger above the rice. Add the pandan leaf, bring to a boil, then cover and cook on low heat until fluffy.

Chop the chicken into bite-sized pieces.

Serve with the sliced chicken with pandan rice, cucumber slices, both the chilli and ginger spring onions sauces and a bowl o

30/07/2026

The perfect weekend? Back to back markets obvi.
No but actually, packing at silly o’clock, driving all across London, setting up, selling and loading the van - I would do it all over again. Our E-Transit Custom van genuinely kept up with us which says a lot because we do not travel light. See you at the next one 🌶️ ad

26/07/2026

A new cold summer dish for you all - mama’s sesame chicken noodles 芝麻鸡肉面

Literally the most perfect 30 minute recipe - let me know if you want mama’s recipe ?!

15/07/2026

Chicken claypot rice (煲仔鸡饭) is worth turning the hob on for I promise you! 💛

Let me know if you’d like the recipe from mama

07/05/2026

Chinese chicken curry pie 💘 the flavours are insane, I think this is my favourite sort of pie!!! used her iconic takeaway recipe for the curry sauce and made something so incredible, I think we need to bring this to our future pop up one day

Comment below if you’d like the recipe

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