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MingLy, Los Angeles, CA (2026)

05/22/2026

Soft & Chewy Rice Noodles Recipe

Ingredients:
* 120 g rice flour
* 180 g tapioca flour
* 180 ml boiling hot water
* ½ tsp salt (optional)

Method:
1. Mix rice flour, tapioca flour, and salt. Add boiling water and stir.

2. Knead into a smooth dough.

3. Divide into smaller portions.

4. Roll them flat and cut into strips.

4. Boil the noodles, drain them, and then add your preferred soup.
Enjoy!

05/21/2026

Soft, Fluffy Twisted Donuts

You’ll need:
- 1/2 cup warm milk
- 2 tbsp melted unsalted butter
- 1¼ tsp active dry yeast
- 3 tbsp sugar
- 1 large egg
- 1/4 tsp salt
- 1.5 cups all-purpose flour
- Vegetable oil for frying

Method:
1. Mix warm milk, melted butter, sugar, and yeast in a bowl. Let it sit for 5 minutes until foamy.

2. Mix flour and salt. Add the yeast mixture and the whisked egg. Stir and knead until a soft dough forms. If it feels dry, add a splash more milk.

3. Cover the dough and let it rest in a warm spot for 1 hour, until it doubles in size.

4. Press down the dough to release air bubbles. Knead until smooth. Cover again and let it rise for another 30 to 60 minutes.

5. Knead again to remove air pockets. Divide into 8 pieces. Roll each piece into a rope about 10 inches long. Twist the rope and pinch the ends together to hold the shape.

6. Place the twisted dough on a floured tray. Let them rise for 30 minutes. After 15 minutes, gently flip each one so they puff up evenly.

7. Heat oil in a deep pan to 350°F, then lower the heat slightly. Carefully place the donuts in the oil, don’t overcrowd. Fry for about 5 minutes, flipping gently with tongs until golden brown and crispy.

8. Drain the donuts. While warm, coat in sugar. Or let them cool and dust with powdered sugar.

05/13/2026

Tender braised spare ribs with a sweet‑savory glaze, perfect over a warm bowl of rice.

Ingredients:
* 900g spareribs
* 50g rock sugar
* 5 slices of ginger

Sauce:
* 4 tbsp cooking wine
* 4 tbsp light soy sauce
* 6 tbsp vinegar
* 3 tbsp sugar
* 2 tbsp dark soy sauce

How to Make it:
1. In a pot, add the ribs, cooking wine, and cover with cold water. Cook until foam appears. Remove the ribs, rinse with warm water, drain, and set aside.

2. In a pan, heat 2-3 tablespoons of oil over medium-low heat. Add the rock sugar and stir-fry until it caramelizes.

3. Add the ribs and fry until they are evenly coated with the caramelized sugar.

4. Add the ginger slices, pour in the sauce, and add hot water until it reaches the same level as the ingredients.

5. Bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes.

6. After 50 minutes, open the lid and add 1 tablespoon of vinegar.

7. Finally, cook over high heat until the sauce thickens.

05/12/2026

Crispy on the outside, soft and chewy inside. Here’s how to make these sweet potato balls.

1. Peel and cut the potato into small pieces then steam until soft.

2. While the sweet potato is still hot, add the sugar and flours. Mix well to form a dough.

3. Divide the dough into equal pieces, about 11 grams each, and roll them into balls.

4. Heat a suitable amount of oil in a pot.

5. Test the oil temperature by inserting a chopstick; if bubbles form around it, the oil is ready.

6. Carefully drop the balls into the oil and fry over medium heat, stirring occasionally, until golden brown (about 3 minutes).

05/08/2026

Noodles Stir-Fried with Meat & Veggies

Main Ingredients:
200–250 g dried noodles (lo mein, wheat, or egg noodles)
200 g sliced meat (beef, pork, or chicken)

Meat:
1 tbsp minced ginger
1 tbsp light soy sauce
1 tbsp cooking wine (Shaoxing wine or dry sherry)
1 tbsp cornstarch

Veggies & Aromatics:
½ onion, sliced
3–4 garlic cloves, minced
½ green bell pepper, sliced
½ red bell pepper, sliced
4–6 dried chili peppers, cut into segments (adjust to heat preference)

Seasonings:
- 1 tbsp broad bean paste (doubanjiang)
- 1 tbsp chili powder (adjust to taste)
- Splash of chicken stock (about 2–3 tbsp)
- Salt, to taste
- White pepper, to taste
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (for color)

Oil:
1–2 tbsp neutral cooking oil (e.g., canola, peanut, or vegetable oil)

Instructions:
1. Bring a pot of water to a boil. Add noodles and cook until about 80% done (still slightly firm). Drain and set aside.

2. In a bowl, mix ginger, light soy sauce, cooking wine, and cornstarch. Add sliced meat and toss to coat. Let marinate for 30 minutes.

3. Chop onion, garlic, green and red peppers, and dried chili segments.

4. Heat oil in a pan or wok. Add marinated meat and stir-fry until just cooked through.

5. Add broad bean paste and stir-fry until it releases red oil. Add onion, garlic, and chili segments. Cook until fragrant.

6. Sprinkle in chili powder. Add chopped peppers and stir-fry briefly.

7. Add drained noodles and a splash of chicken stock. Season with salt, white pepper, light soy sauce, oyster sauce, and dark soy sauce. Stir-fry over high heat until everything is evenly coated and hot.

05/07/2026

What You Need:
* 1 pig ear
* 2 green onions (white part for blanching, green part for stir-frying)
* 3 slices of ginger
* 1 lemongrass stalk
* Dried red peppers
* 1/2 tsp Chinese peppercorn (optional)
* 3 kaffir lime leaves
* 2 star anise

Seasonings for boiling:
* 3 tbsp dark soy sauce
* 3 tbsp light soy sauce
* 2 tbsp Chinese cooking wine

Seasonings for stir-fry:
* 2 tbsp minced garlic
* Red chili peppers (to taste)
* 2 tbsp light soy sauce
* 1/2 tbsp oyster sauce
* 1/2 tbsp dark soy sauce
* 1 tbsp chili powder (optional)
* A pinch of sugar
* 1/2 tsp chicken powder

Instructions:
1. Bring a pot of water to a boil. Add the white part of the green onions, ginger slices, and lemongrass stalk. Blanch the pig ear for 5-10 minutes. Remove and clean thoroughly.

2. In a new pot of water, add the pig ear with the aromatics and boiling seasonings. Bring to a boil over high heat, then reduce to medium heat and simmer for 45 minutes, or until the pig ear is tender.

3. Remove the pig ear from the pot and let it cool, then slice it into thin strips.

4. Heat some cooking oil in a pan. Sauté the minced garlic, ginger, and red chili peppers until fragrant.

5. Add the sliced pig ear to the pan. Stir in the stir-fry seasonings. Cook for a few minutes until everything is well combined.

6. Add the green onions, stir briefly, and then remove from heat.

05/06/2026

I’m convinced this is the closest you can get to restaurant wings without leaving your house.

Marinade (for 1 lb / 450g chicken wings):
- 2 tsp sugar (10g)
- 1 tsp salt (5g)
- ⅛ tsp ginger powder (0.5g)
- ¼ tsp garlic powder (1g)
- ¼ tsp chili powder (1g)
- ¼ tsp black pepper (1g)
- ½ tsp white pepper (2.5g)
- 1 tbsp water (15g)

Dry Coating (Breading):
- 1⅔ cups all-purpose flour (200g)
- ⅔ cup cornstarch (80g)
- ½ tsp baking soda (3g)
- ½ tsp garlic powder (2g)
- ¾ tsp white pepper (4g)
- ½ tsp black pepper (2g)
- ¾ tsp salt (4g)

Batter:
- 1 large egg
- 3 tbsp + 1 tsp milk or water (50g)
- ¾ cup dry coating mix (90g from above)

Steps:
1. Make small cuts on both sides of the chicken wings. Soak briefly in water to remove blood, then pat dry with paper towels.

2. Mix all marinade ingredients in a bowl. Add the chicken wings, toss to coat evenly, and marinate for at least 3 hours.

3. In a separate bowl, combine all dry coating ingredients. Mix thoroughly. Set aside ¾ cup (90g) of this mix for the batter.

4. In another bowl, whisk the egg and milk (or water). Add the reserved ¾ cup (90g) dry mix and stir until smooth. If the batter is too thick, add a splash of water.

5. Dip the marinated wings into the batter, coating them completely.

6. Press each wing into the remaining dry coating mix five times to build a thick, craggy crust. Shake off excess flour.

7. Heat oil in a pan. When bubbles form around a chopstick, add the wings. Let them sit undisturbed for 1 minute to set the crust.

8. Fry on medium-low heat until golden brown and cooked through.

05/06/2026

Braised Prawns in Garlic Oil
Ingredients:
- Black tiger shrimp
- Garlic
- Chili pepper
- Green onion

Sauce:
- 2 spoons soy sauce
-1 spoon vinegar
- 1 spoon cooking wine
- 1 spoon dark soy sauce
- 1 spoon oyster sauce
- 1 spoon ketchup
- 1/2 spoon sugar
- 1/2 cup water

05/05/2026

Homemade Fluffy Pork Buns (Siopao)

For the Filling:
2 tbsp minced fresh ginger
12 oz semi-fatty pork, finely chopped
2 green onions, finely diced
1 tsp salt
1 tbsp light soy sauce
3 tbsp dark soy sauce
1 tsp ground black pepper
1 tbsp Shaoxing wine (or dry sherry)
2 tbsp sesame oil
1 tbsp neutral oil (like canola)
1 tbsp potato starch (or cornstarch)
2 hard-boiled eggs, cut into quarters

Steps:
1. Mix ginger with 1/2 cup water, then squeeze out the juice and discard solids.

2. In a bowl, combine pork with all seasonings except green onions and ginger juice.

3. Slowly stir in ginger juice until the mixture becomes sticky.

4. Fold in green onions. Cover and refrigerate while making the dough.

---
For the Dough
2.5 cups all-purpose flour (300g)
1 tsp instant yeast (3g)
2.5 tbsp sugar (30g)
1.5 tbsp lard or shortening (20g)
Pinch of salt
1/2 cup + 2 tbsp warm water (145ml)

Steps:
1. Mix all ingredients and knead until smooth (about 8–10 minutes).

2. Cover and let rise for 40–50 minutes, until doubled.

3. Punch down dough, divide into 8 pieces, and let rest for 10 minutes.
4. Roll each piece into a circle. Add pork filling and a piece of egg. Fold and seal.

5. Place each bun on parchment paper. Let rise again for 25–30 minutes.

6. Steam over boiling water for 20 minutes. (Optional: Add a splash of vinegar to the steaming water to keep buns bright white.)

04/27/2026

Purple Layer:
1/4 cup + 1 tbsp Water
1/2 cup + 2 tbsp Coconut milk
1/4 cup Sugar
2 tbsp Rice flour
3/4 cup + 1 tbsp Tapioca flour
1 tsp Ube Extract

White Layer:
1/4 cup + 1 tbsp Water
1/2 cup + 2 tbsp Coconut milk
1/4 cup Sugar
2 tbsp Rice flour
3/4 cup + 1 tbsp Tapioca flour

Cooking instructions:
1. Mix ingredients for each layer in separate bowls.

2. Grease a pan with cooking oil and steam over boiling water.

3. Steam each layer for 3-5 minutes, and the last layer for 10 minutes. Timing may vary based on pan size and layer thickness.

4. Optionally, cover the lid with a kitchen towel to prevent water droplets.

5. Let it cool completely before cutting.

**

MingLy

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