Tag Archives: Asian Dishes

Pork and Mushroom Stir Fry (chinasichuanfood)

1/2 lb pork butt or tenderloin , thinly sliced
1/4 t salt
1/2 T cooking wine
1 T oyster sauce, divided
4 T water or chicken stock
1/4 t white pepper
2 t cornstarch
2 t sesame oil
cooking oil as needed
10 fresh shiitake mushrooms, remove roots and slice
1/2 T light soy sauce
4 scallions, cut into small sections white part and green part separated
1 garlic cloves, sliced
1/2 thumb ginger, skin removed and sliced

Thinly slice the pork. Add salt, cooking wine, 1/2 T oyster sauce and water (or chicken stock) and white pepper. Marinate pork slice for 2 – 3 min until all the juice is well absorbed. Set aside for 10 mi. Then just before frying, mix cornstarch with sesame oil. Heat wok or pan firstly. Add cooking oil to form a 2 – 3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 5 – 8 seconds and then quickly fry them until turns pale. Transfer out immediately. Remove the extra oil and save them for vegetable stir fries. Keep around 1 T oil and fry garlic, ginger and scallion until aromatic. Place shiitake mushroom in, add 1/2 T oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked. Return scallion sections and pork slices in. Mix well and serve hot!


Sticky Sesame Shiitake Mushrooms (jessicainthekitchen)

1 c dried shiitake mushrooms (1 jar)
2 T cornstarch
1 T sesame oil
1 – 2 T maple syrup
2 T liquid aminos
1/2 t sesame seeds
1/4 t ground black pepper
1/2 t ground ginger
chopped scallions and sesame seeds, for garnish
1/2 t cornstarch and 1/2 t water

Reconstitute the dried mushrooms. Add 1 c mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down – maybe put something on top to ensure they are pushed into the water. Leave them to soak until plump, anywhere from 5 – 20 min. Dry mushrooms as best as possible with some paper towels, then slice into thick slices. Coat them in the cornstarch until totally covered. In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry up until completely crisp on both sides, about 3 – 5 min until the cornstarch is totally cooked out and the mushrooms are crisped up. Remove the mushrooms to a bowl (you can use the same bowl you tossed them into. In the same, pan, add all the ingredients for the sauce over medium heat. You can either whisk them together in a small bowl before or in the same pan. Stir to prevent burning and let is thicken up, about 2 – 3 min. Taste the sauce and add the extra T maple syrup if you want it sweeter. Add back in the mushrooms and toss to coat until they become thick and sticky, about 2 – 3 more min. This may take a bit longer based on your mushrooms so be sure to watch them. Remove from heat, and allow to cool slightly.

Simple Pork Fried Rice (cookscountry)

8 oz boneless country-style pork ribs, cut into 1/2″ pieces
4 t soy sauce, divided
1 T packed brown sugar
1 t cornstarch
1/4 t baking soda
2 T oyster sauce
1 T dry sherry
1 T ketchup
1 t salt
1/4 t pepper
2 c long-grain white rice
3 T vegetable oil, divided
2 large eggs, lightly beaten
6 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
1/4 c frozen peas, thawed

The stir-fry ingredients can be prepped while your rice cooks, but be sure to have all the ingredients ready and close by so you’re equipped for fast cooking. We preferred the slightly higher fat content and heartiness of country-style pork ribs, but pork blade chops can be substituted with similar results (be sure to account for the weight of the bone when purchasing, though). Combine pork, 2 t soy sauce, sugar, cornstarch and baking soda in bowl. Let pork mix sit for at least 15 min or cover and refrigerate for up to 1 hour. In separate bowl, combine oyster sauce, sherry, ketchup, salt, pepper and remaining 2 t soy sauce; set aside. Meanwhile, bring 3 qts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 min. Drain rice in fine-mesh strainer or colander. Heat 1 T oil in 12″ non stick skillet over high heat until just smoking. Add pork in single layer and cook without stirring until browned, about 2 min. Stir pork and continue to cook, stirring frequently, until dark brown on all sides, about 3 min longer. Transfer to clean bowl. Heat 1 T oil in now-empty skillet over high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to 1 side of skillet. Add remaining 1 T oil, scallion whites and garlic to empty side and cook until fragrant, about 15 seconds. Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 min. Stir in peas, oyster sauce mix, pork, and scallion greens and cook stirring constantly, until thoroughly combined, about 2 min. Serve.

Fried Chicken Wings, Chinese Takeout Style (thewoksoflife)

10 whole chicken wings, washed and pat dry
1/8 t black pepper
1/4 t white pepper
1/4 t garlic powder
1 t salt
1/2 t sugar
1 T soy sauce
1 T Shaoxing wine
1 t sesame oil
1 egg
1 T cornstarch
2 T flour
oil for frying

Combine all ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temp or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temp again before cooking). After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour. Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 F. Fry wings in small batches for 5 min and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 min. Drain on paper towels or a cooling rack and serve with hot sauce.

Pok Pok’s World Famous Vietnamese Chicken Wings (thelunacafe)


8 garlic cloves, peeled and chopped (makes 2 T fried garlic)
1 t kosher salt
1/4 c warm water
1/4 c water
1 – 2 t Korean fermented chile paste
oil for frying

Sprinkle chopped garlic with salt and mince. Scrape into a small mixing bowl, add warm water and let macerate for a few min. Strain liquid through a triple-mesh sieve set over a small mixing bowl and smash the garlic firmly against the sieve to extract as much juice as you can. Reserve smashed garlic. Add 1/2 c water and chile paste to the remainder of sauce. Cover and reserve in the fridge. Just before frying, transfer wings from fridge to a colander set over a bowl, and let drain for 15 min. Heat 3/4″ vegetable oil in a small saucepan over high heat and add reserved garlic. Reduce heat to medium-low, fry until garlic is light golden brown, about 5 min and transfer to paper towels to drain. Reserve. In a heavy wok, add enough oil to submerge the wings, about 2″. Bring oil to 325° F. Fry half the wings at one time, moving them around periodically with a long chopstick. When wings are golden brown and cooked through, about 10 – 12 min use long-handled tongs to transfer them to a paper towel-lined cookie sheet to drain. In a heavy, preferably nonstick, wok, whisk and add half the reserved sauce mix, bring to a full boil and reduce to thicken, about 45 seconds. Add half the wings and toss until a caramelized glaze coats the wings, about 1 min. Add 1 T fried garlic and toss well. Repeat with the next batch of wings. Serve wings on a platter with pickled vegetables, cucumber spears, and herb sprigs. Serves 2 – 4.


2 lbs chicken wings (about 12), split at the joint, rinsed well in cold water, and patted dry
1/2 c Vietnamese fish sauce (Ricker recommends Phu Quoc or Three Crabs brand)
1/2 c superfine sugar

Mix together fish sauce and sugar. Add chicken wings and toss, mixing well. Cover and refrigerate wings for 4 – 24 hours, tossing several times.


1 c white rice flour
1/4 c tempura batter mix (Ricker recommends Gogi brand, but I used Koto brand, available at Portland’s City Market))

In a large mixing bowl, whisk rice flour and tempura batter mix. Toss the well-drained wings in the flour mix to coat well. Just before frying, tap excess flour from each piece of chicken.


pickled vegetables
sliced cucumbers
baby spinach or other interesting baby greens



Cantonese Style Pan Fried Noodles

12 oz Hong Kong style egg noodles
8 scallions
2 t oyster sauce
1/4 c low sodium soy sauce
2 t sugar
2 t minced garlic
1/4 – 1/2 t red pepper flakes
1/2 t salt
2 T & 2 t toasted sesame oil, divided
2 T high heat oil (such as canola, vegetable), divided
1 1/2 c mixed veggies (such as coleslaw style cabbage, shredded carrots and bean sprouts)

Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into 1″ pieces then quarter the 1″ piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt and 1 t sesame oil, stir to combine, set aside. When the water comes to a boil, add the noodles and allow them to boil for 2 – 4 min (according to package directions). Drain and rinse under cold running water. Heat a large wok or a 16 – 18″ skillet over high heat. Let the skillet heat for several min until it becomes SCREAMING HOT. Drizzle with 1 T sesame oil and 1 T canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4 – 6 min or until they become crispy. Flip the noodles over using a large spatula. Do this carefully, don’t worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 T sesame oil and 1 T canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3 – 5 min. Remove the noodles to a plate. Heat the remaining 1 t sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Add the shredded carrots if using, and let cook for an additional 10 seconds. Add the noodles back into the skillet and toss. Separate the noodles so there aren’t any large clumps. Toss in the shredded cabbage mix, if using and drizzle with the soy sauce mix and toss continuously for 1 – 2 min or until the sauce distributes evenly over the noodles. Add the bean sprouts if using and the greens of scallions. Toss to combine and serve immediately.


Filipino Pata Tim (panlasangpinoy)

4 – 5 lbs pig’s leg 1/2 c
1/2 c sauce
1/2 T Sesame oil
3/4 c brown sugar
1/2 c Sherry cooking wine
4 pieces star anise
4 c water
5 – 8 pieces dry Shiitake mushroom, soaked in 1 c water (for 3 hours)
1 1/2 T cornstarch mixed in 1/2 water, slurry
1 1/2 t whole peppercorn
1/2 beef cube
bunch of bok choy, bottom end chopped
1 T salt
3 T cooking oil

Preheat oven to 350 F. Place the pig leg in a baking pan. Rub salt and cooking oil all over the pig leg. Let it sit for 10 min. Put the baking pan with the leg inside the oven. Bake for 15 – 20 min. Remove the leg from the oven. Let it cool down. Place the leg in a pressure cooker. Pour in 4 c water and add the whole peppercorn. Cover and pressure cook for 40 – 45 min. (If you are using a smaller sized leg, you can reduce the time to 35 min.) Once the pressure is released, remove the cover. Continue to cook by placing the pressure cooker on a stove top (or turning the mode to manual, in case you are using an electric pressure cooker). Add the brown sugar, soy sauce, Sherry and sesame oil. Let it boil. Cook for 15 min without cover. Add the beef cube, star anise and shitake mushrooms. Stir and cook in medium heat for 30 min. Pour in the cornstarch slurry. Stir. Continue to cook until the sauce reaches your preferred thickness. Add bok choy. Stir and cook for 5 – 7 min. You can add more salt and pepper if you want. Transfer to a serving plate. Serve. Serves 6.

Grilled Pork Belly (Liempo) (hubpages)

2 lbs pork belly
1/2 c soy sauce
1/4 c vinegar
3 T sugar
black pepper, ground
5 cloves garlic, minced
1 T canola oil

In a large bowl mix meat, soy sauce, vinegar, sugar, basil, oregano, ground black pepper and garlic. Mix well and ensure that there are no sugar bits settling at the bottom of the bowl. Marinate pork belly in the mix for about 30 min to 1 hour (or longer if you’re not in a hurry). Preheat turbo grill/convection oven at 350 F. Place marinated pork belly slices in the turbo grill/ convection oven. Add oil to the leftover marinade and mix well. Use it to baste your pork belly slices. Set timer to 15 min first then baste the pork belly again. Do this every 10 min until the pork is evenly cooked to your liking. This is to ensure the the pork doesn’t turn out dry and locks up all the juices. When done cooking, remove pork belly from the oven/grill and place in paper towels to help soak the oil from the fats. Chop into bite-sized bits or slice.

Chinese BBQ Chicken (recipetineats)


2 garlic cloves , minced
2 t brown sugar
1 1/2 T honey
1 1/2 T hoisin sauce
2 t oyster sauce
1 1/2 T light soy sauce
1/2 t Chinese five spice powder
1/2 t sesame oil (not critical)
few drops red food colouring (opt)

Place ingredients in a Ziploc bag or bowl and mix to combine. Add chicken and mix to coat. Marinade for 3 – 24 hours. Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large. Heat half the oil in a heavy based skillet over medium high heat, or BBQ on medium (if using grill side, brush oil on bars). Remove chicken from marinade (RESERVE for basting) and place in the skillet – cook in 2 batches, don’t crowd the pan. Cook for 4 min then turn. Use the marinade to baste the cooked side of the chicken. After 3 min turn the chicken over so the basted side is now cooking again, cook for 1 min. Baste the chicken, then turn again and cook for 45 sec – 1 min. Transfer chicken to a plate, cover loosely with foil and rest for 5 min. Serve, garnished with green onions/scallions if using!

Grill/Broil: Preheat to medium high, then cook for 6 – 7 min on each side (watch carefully, will get dark brown spots and can burn easily due to sugar in marinade).


1 1/2 lb chicken thigh fillets, skinless boneless (or breast)
1 T vegetable oil
10 – 12 bamboo skewers , soaked in water for 1 hour (opt)
green onions/scallions , finely sliced, for garnish (opt)

Spicy Kung Pao Noodles (cremedelacrumb)

12 oz spaghetti, fettuccine or linguine noodles
1/2 c soy sauce
1 T sesame oil
4 T rice vinegar
2 T sugar
1 – 2 T chili paste
1/3 c cold water & 1 T corn starch
1/4 c peanuts
2 green onions, thinly sliced

Cook noodles according to package instructions. Drain and set aside. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar and chili paste and bring to a boil. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat. Stir noodles, peanuts and green onions into the sauce. Serve immediately.

Huli Huli Pork Steak (latestrecipes)

2.2 lbs pork tenderloin or pork chops/steaks


3/4 c ketchup
1/3 c soy sauce
3 T packed brown sugar
3 T mirin or lime juice
1 T grated ginger
4 cloves garlic, minced

Place pork in a heavy zip lock plastic bag set in a shallow dish; set aside. In a bowl, combine all marinade ingredients, mix well, set aside 3/4 c marinade in a small container with cover and chill until needed.  Pour the remaining marinade over pork; seal bag and refrigerate 4 – 24 hours, turning bag occasionally. Drain pork, reserving marinade. Place pork on grill rack over pan, cover and grill over medium-high heat for 20 min. Brush with marinade from the bag, cover and grill 15 – 20 min more until done. Remove pork from grill and cover with foil; let stand 10 min before slicing. Put the reserved 3/4 c marinade in a saucepan; bring to a boil. Transfer sauce into a small bowl and serve along with the grilled pork. Makes 6 – 8 servings

Korean BBQ Short Ribs (LA Galbi)

1 1/2 lbs flanken short ribs
7 T soy sauce
3 1/2 T  dark brown sugar
2 T rice wine
2 T grated apple (can sub applesauce)
2 T grated onion
1 1/2 T minced garlic
1/3 t minced ginger
4 grinds black pepper

Wash and dry meat. Mix the rest of the ingredients in a sealable container. Add meat and mix them with a spoon to thoroughly season. Close the lid. Marinade the meat for at least 3 – 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.) Take out the meat from the fridge 15 – 30 mins prior to cooking. Cook the meat (on a BBQ or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy!

Sichuan Shredded Pork with Garlic Sauce (Yu Xiang Rou Si) (redhousespice)


3 T cooking oil for frying
1 pork tenderloin
2 t Shaoxing rice wine
2 t light soy sauce
3 t water
1 pinch salt
1 t corn starch

Slice pork fillet then cut into long thin strips. In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and water until no more liquid can be seen. Add corn starch then mix well. Set aside. Heat up a wok (or a deep frying pan) over a high heat. Pour in oil, then stir in marinated pork. Transfer to a plate when all the strips become pale. Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more if necessary). Add wood ear, bamboo shoots and carrot. Stir fry for half a min or so then add the pork. Cook a further half a min. Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom). When it becomes thick, turn off the heat then sprinkle spring onion over. Serve with noodles or rice.


2 T Sichuan pickled chilli (See note 1 for substitute ideas)
1 t ginger
2 t garlic
1/2 c pre-soaked wood ear
1/2 c bamboo shoots
1/2 c cup carrot
1 stalk spring onion

Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic. Cut wood ear, bamboo shoots and carrot into thin strips. Finely chop spring onion.


1 1/2 T Shaoxing rice wine
1 T light soy sauce
1/2 T dark soy sauce
2 T black rice vinegar
2 T sugar
1 1/2 T corn starch

Mix all the ingredients for the sauce and stir well.

Homemade Teriyaki Wings (illuna)


chicken wings

Deep fry chicken wings in hot oil for approx 10 min. Deep fry in batches and then place on a grill pan for an additional 10 min, flipping frequently. Add teriyaki sauce to wings just as they are about to be removed from grill pan. Sprinkle with sesame seeds if desired. Note to Me: Try baking them in oven.


2 c soy sauce
1/4 c white vinegar
1 1/4 c packed brown sugar
1/2 t ground ginger
1 t onion powder
6 t corn starch
5 t cold water
sesame seeds (opt)

On medium high heat, mix soy sauce, vinegar, brown sugar and ground ginger in a saucepan. Stir well. Let it come to a simmer (takes about 5 min). Let cook for another 5 min. Stirring occasionally. In a small bowl combine cornstarch and cold water, stirring well. Add to the sauce and stir. Once the sauce comes to a boil, let it cook for another 7 – 10 min and stir occasionally. It will thicken as it boils. Remove from heat. This sauce is best made in the morning. Refrigerate until ready to use.



Korean Skewered Chicken (Dakkochi) (closetcooking)

1 lb chicken breast, cut into bite sized pieces
3 cloves garlic, grated
1″ ginger, grated
1/2 small onion, grated
1/2 Asian pear, grated
1/4 c soy sauce
1/2 T sesame oil
1 T brown sugar
1 green onion, chopped
1/4 t pepper

Mix everything in a freezer bag and marinate for at least an hour. Skewer the chicken on wet that have been soaked in water about 20 min and set aside. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5 – 10 min. Grill the chicken until cooked, about 5 min per side basting it with the marinade as you go.

Korean Style Steak (leitesculinaria)

3 T sugar
6 T soy sauce
2 T oil & more for the grill rack
2 T toasted sesame oil
1 T grated peeled fresh ginger
3 cloves garlic, grated or minced
1 smallish shallot, minced
Kosher salt or sea salt and freshly ground black pepper
2 lbs hanger steak (can sub skirt steak, sirloin flap steak or flank steak)
handful thinly sliced scallions, for serving
toasted sesame seeds, for serving

In a large shallow bowl stir together sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots and salt and pepper to taste until the sugar has dissolved. Add the steak turn to coat it with the marinade, and let it sit at room temp for 15 min. Preheat a gas or charcoal grill until medium-hot. Lightly brush a paper towel with vegetable oil and using tongs rub the grill rack with the oiled paper towel. Transfer the steak to the grill, discarding the marinade. If desired, season the steak with salt and pepper, keeping in mind the soy sauce in the marinade contains quite a lot of salt. Grill the steak, flipping halfway through until cooked to your liking, 10 – 12 min total for medium-rare, depending on the thickness of your steak. Transfer the steak to a cutting board and let it rest for at least 5 min. Thinly slice the steak at an angle against the grain, transfer to a platter and top with the scallions and sesame seeds.

Mitsu-Ken’s Garlic Chicken (bigoven)

Chicken Wings

3 lbs chicken drummettes or wings (can sub thighs)
2 c flour
2 T garlic salt
1/2 t white pepper
1/4 t garlic powder
oil for frying

Rinse chicken and pat dry; set aside. Combine flour, garlic salt, pepper and garlic powder in gallon-size plastic bag; shake to mix well. Place chicken in the plastic bag, shake to coat with flour mix. Refrigerate 30 – 45 min. Deep fry chicken in oil heated to 365 – 375 F until chicken is golden. Drain on paper towels then dip in garlic-soy sauce to serve.

Garlic Soy Sauce

1 c soy sauce
1 c sugar
1/2 c water
1/4 t fresh grated ginger
1 small clove garlic, minced
1/4 c green onions, chopped
shichimi togarashi, to taste (opt)

Combine all ingredients; mix until well blended.

Pork Tocino (Sweet Cured Pork) (panlasangpinoymeatrecipes)

1 lb pork shoulder or kasim, slice into 1/4″ thick
1/2 c brown sugar
1/2 t red food coloring or annatto powder
2 T soy sauce
2 cloves garlic, minced
1 T salt

Combine the ingredients: brown sugar, food coloring, soy sauce, garlic and salt in a mixing bowl. Put the sliced pork in the bowl and rub the mix liberally on all sides of the pork. You can either use a zip bag and put all the pork in and mix or in a tupperware container. Put inside a refrigerator and cure for 2 – 3 days. After curing the pork, you can either fry or grill it. Heat at least 4 T cooking oil. Fry the tocino at least 3 min on each side until browned on medium to high heat or until cooked. Don’t overcook because it will become too dry and tough.

Skinless Longganisa (Filipino Sausage) (kusinamasterrecipes)

2 lbs ground pork, 10% fat
1/4 c packed brown sugar
1 T rock salt (or 1 1/2 t fine salt)
1 T Worcestershire sauce
3 T soy sauce
1 T garlic, chopped
1/2 t black pepper, ground

Blend all the above ingredients. Roll a small amount of the pork mix in a 4 1/2 x 3″ wax paper. Store in the freezer for 3 hours or until ready to cook. When ready to cook, heat oil in a wok or frying-pan. Unwrap the sausages and fry in batches in hot oil until fully cooked. Drain on paper towels. These sausages can also be frozen until needed.

Beef Tapa Filipino (savvynana)

3 lb beef sirloin, thinly sliced
1/2 c soy sauce
1/4 c calamansi juice
2 T sugar
1 head garlic, minced
1/2 c cooking oil
1/2 t salt or to taste
1/4 t pepper or to taste

Combine soy sauce, calamansi juice, garlic, sugar, salt and pepper in a bowl and stir until sugar and salt dissolved. Add beef and massage to fully coat with the marinade and keep overnight in the refrigerator to cure. Drain meat from marinade, set aside. Heat about 1 T cooking oil in a wide pan over medium heat. Add beef in a single layer and cook, turning on sides, for about 3 – 5 min or until liquid is almost absorbed. Add another 1 T cooking oil and continue to cook until meat is lightly browned. Remove from pan and cut into serving portions. Serve while it’s hot.