Using cheddar in shumai is rare, but we're here for it! Chef Ronnie Woo shows us how to make our own take-out at home, with simple ingredients you can find anywhere nearby.
Reinvent leftover fried rice, turning it into crunchy, golden brown nuggets similar to Italian arancini -- fried balls made from arborio rice. Dip them in duck sauce or hot mustard.
Small chunks of lamb are soaked in a cumin marinade, then threaded on wooden skewers and grilled until tender and smoky. A dusting of spice at the end adds a fragrant finish and a final layer of flavor.