Tasty water Recipes to Cook Tonight
Try something new with water — easy recipes with ingredients you already have at home.
Recipes with water
A soft, sweet steamed mantou with rich brown sugar flavor, paired with a light, airy Ma Lai cake-style center. Made with yeast-raised dough and a smooth brown-sugar batter (with tapioca starch for bounce), it’s a warm, comforting treat that feels like a dim sum-style dessert you’ll want to eat straight away.
This Sweet and Spicy Dry Tempeh offers a harmony of textures: tempeh fried until dry and crispy combined with peanuts and crispy anchovies—each bite delivers a satisfying crunch. The sweet touch of brown sugar and sweet soy sauce blends with the warmth of spices like shallots, garlic, and fresh chilies, then enhanced by the distinctive aroma of bay leaves, kaffir lime leaves, and galangal. The slowly thickening sweet and spicy spices coat the tempeh, peanuts, and anchovies with layers of flavor full of character: fresh, warm, spicy, and sweet in one unforgettable deliciousness—perfect as a companion to warm rice or a delicious snack anytime.
A fragrant Thai-style chicken dish built around an aromatic marinade of coriander roots, garlic, lemon leaves, shallots, lemongrass, Thai ginger, and a touch of red chili. Turmeric adds a warm golden note, balanced with brown sugar and fish sauce for that classic sweet-salty depth, then finished with a brush of melted butter for extra shine.
Freshly fried dough sticks are golden and crispy on the outside, with a crunchy texture and a fluffy, soft interior that becomes increasingly fragrant with every chew. Paired with a bowl of hot soy milk, slurping it up while nibbling on a dough stick is a truly delicious experience. Or pair it with a bowl of spicy hot soup, where the spicy, savory flavor complements the crispy dough sticks for an incredibly satisfying meal! Dough sticks are a staple at breakfast restaurants across China, a staple at breakfast stalls in both the north and south. But homemade dough sticks are rich and hygienic, making them even more satisfying and delicious than those sold at breakfast stalls! Learn this recipe and you'll never have to wait in line again. Enjoy your own dough sticks at home! Fry a few fresh in the morning and the whole family will enjoy a delicious feast!
Water chestnut cake is a classic, lightly sweet Chinese treat with a smooth, bouncy bite and pops of crunchy water chestnut throughout. Made with water chestnut flour and brown sugar for a clean caramel-like sweetness, it’s delicious served chilled, warm, or pan-fried for a crisp edge and soft centre.
Chaozhou Fried Oyster Pancake pairs plump oysters with a chewy sweet-potato starch batter and rich duck eggs, lifted by fish sauce, white pepper, coriander, and green onions. It’s simple but deeply satisfying—savory, aromatic, and best enjoyed while hot, with the oysters staying front and center.
These soft-boiled eggs are cooked just long enough to keep the yolk beautifully runny, then left to soak in a sweetened soy-based marinade with mirin and Japanese cooking wine—perfect over rice or enjoyed on their own.
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Instant noodles mixed with scrambled eggs, sliced sausage & fish balls, tomatoes, and spinach, cooked with water until half-soupy ("nyemek") then seasoned with sweet soy sauce, hot sauce, tomato sauce, and instant noodle seasoning—resulting in savory, spicy, and slightly soupy noodles that are soft.
Poolish Black Tea Rose Bagel is a fragrant, floral bagel made with a poolish starter for enhanced flavour and improved texture. Dried roses and loose black tea are worked into the dough for a subtle, aromatic twist, then the shaped bagels are briefly bathed in a light sugar-water boil before baking—finished with a milk glaze for a shiny, bakery-style finish.