Caitlin Hera

Caitlin Hera An OFW in Hong Kong finding joy in the kitchen! 💖 I create comforting recipe videos to share a bit of warmth and deliciousness with you.

Come cook with me!

24/02/2026

Stop using your Rice Cooker JUST for rice! 🤯 Baked Fish & Tofu Puffs

WAIT—your rice cooker can do THIS? 🤯Forget the stovetop mess and the oven heat. This Baked Fish with Tofu Puffs is a 20-...
24/02/2026

WAIT—your rice cooker can do THIS? 🤯

Forget the stovetop mess and the oven heat. This Baked Fish with Tofu Puffs is a 20-minute game changer. The secret? Letting those tofu puffs soak up all the savory ginger-soy goodness like a delicious little sponge. 🤤

Save this for your next "I don't feel like cooking" night! ⬇️

🛒 THE INGREDIENTS:

Fish: 500g Fish of choice (Sliced & drained)
Aromatics: Fresh ginger slices & minced garlic cloves
The Sauce: 1 tbsp Oyster sauce, 1 tbsp Light soy sauce, a pinch of salt
The Secret Texture: 1 tbsp Cooking oil + 1 tbsp Cornstarch
The Topping: 1 bowl of Tofu Puffs

👩‍🍳 THE 20-MINUTE METHOD

PREP: Wash your fish and pat it dry (dry fish = better flavor soak!).

MARINATE: Toss the fish with ginger, garlic, salt, oyster sauce, soy sauce, oil, and cornstarch. Let it hang out for 15 minutes.

LAYER: Arrange the fish in your rice cooker. Pour every last drop of that extra sauce over it.

TOP: Add a layer of tofu puffs right on top.

COOK: Hit the "Bake" or "Cook" button for 20 minutes.

SERVE: Pair it with hot steaming rice and watch it disappear.

09/02/2026

The UMAMI bomb you didn’t know you needed! 🦑🥓 This Braised Pork Belly & Squid with fried bean curd is pure comfort in a bowl. The way that bean curd soaks up the sauce... 🤤

The Ultimate Rice Thief: Braised Pork Belly & Squid with Bean Curd 🍚🥢If you’re looking for a dish that’s packed with uma...
09/02/2026

The Ultimate Rice Thief: Braised Pork Belly & Squid with Bean Curd 🍚🥢

If you’re looking for a dish that’s packed with umami, this is it! The secret is the fried bean curd—I break it by hand so it acts like a sponge, soaking up every drop of that abalone and oyster sauce gravy. The combination of tender pork belly and chewy dried squid is a match made in heaven! ✨

INGREDIENTS:

300 g Mushrooms
100 g Chinese Celery
500 g Pork Belly
3-4 pcs. Dried Squid
250 g Fried Bean Curd
1 tbsp Oyster Sauce
1 tbsp Abalone Sauce
1tbsp Light Soy Sauce
2 tsp Brown Sugar
2 Cups Hot Water
Dash of White Pepper

PREPARATION:

Soak the Squid: Place the dried squid in water for 1 hour (or until soft). Once ready, remove the skin and slice as directed.

Prep the Meat & Veggies:
Wash and chop the pork belly into bite-sized pieces.

Wash and slice the mushrooms into halves.

Wash and chop the celery into 3-inch lengths.

Prep the Bean Curd: Using your hands, gently break the fried bean curd into smaller, manageable pieces.

Sear the Pork: Heat a frying pan over medium-high heat. Fry the pork belly until it is beautifully golden brown.

Add the Squid: Toss in the sliced squid and stir-fry with the pork for about 5 minutes.

Season: Add the oyster sauce, abalone sauce, light soy sauce, and brown sugar. Mix thoroughly until everything is well-coated.

Add Mushrooms: Stir in the mushrooms and sauté for another 2 minutes, then turn off the heat.

Layer the Dish: In a separate non-stick pan (or a deep pot), arrange the broken bean curd at the bottom. Pour the meat and mushroom mixture directly on top.

Braise: Pour in 2 cups of hot water and bring the liquid to a boil.

Season & Simmer: Season with white pepper, then lower the heat and simmer for 15 minutes.

Final Touch: Add the chopped celery and cook for a final 5 minutes until the celery is tender but still bright.

Serving Suggestion
Serve this steaming hot over a bowl of fluffy white rice to soak up that rich gravy.

Pro Tip: Make sure the hot water you add for simmering is truly hot—this keeps the pork tender and prevents the cooking temperature from dropping too sharply!

02/02/2026

The secret to the CLEAREST Chinese Yam Pork Rib Soup 🥣

The ultimate “hug in a bowl” for chilly nights or when you’re feeling under the weather. 🥣✨This Chinese Yam Pork Ribs So...
02/02/2026

The ultimate “hug in a bowl” for chilly nights or when you’re feeling under the weather. 🥣✨

This Chinese Yam Pork Ribs Soup (Shan Yao Pai Gu Tang) is my go-to for something light, nourishing, and naturally sweet. Plus, it’s incredibly easy to make!

Ingredients:

Pork Ribs
Chinese Yam (Nagaimo)
Sweet Corn
Carrots
Ginger Slice
Candy Dates
Cashew Nuts
3L Water

Salt to taste

Quick Steps: 1️⃣ Blanch pork ribs for 5 mins, rinse, and drain (crucial for a clear broth!). 2️⃣ Prep your veggies: chunks for the carrots and corn. 3️⃣ PRO TIP: Wear gloves when peeling the Chinese yam to avoid itchy hands! 🧤 4️⃣ Throw everything in a pot with 3L of water. 5️⃣ Simmer on low for 2 hours. 6️⃣ Season with salt and serve hot!

Healthy, simple, and so satisfying. Who else grew up eating this? 👇

26/01/2026

Don’t throw away the corn cob! 🌽 The secret to the BEST Chinese Vegetable Soup with Cashews you’ll ever make!

PLEASE tell me you aren’t throwing away your corn cobs! 🌽🛑I used to toss them too, until I realized they are the secret ...
26/01/2026

PLEASE tell me you aren’t throwing away your corn cobs! 🌽🛑

I used to toss them too, until I realized they are the secret to the sweetest, most flavorful Chinese Vegetable Soup broth you’ve ever tasted.

This recipe is a texture explosion—soft veggies, savory broth, and that buttery crunch from the cashew nuts. It’s healthy, it’s vibrant, and it’s ready in 30 minutes.

INGREDIENTS:
2 Carrots
1 Big White Onions
2 Big Tomatoes
150 g Celery
3 Sweet Corn
Oil
100 g Cashew Nuts
2.5 Liters of Water
1/2 tsp White Pepper
Salt to taste

PROCEDURE:

Step 1: The "Mise en Place" (Preparation)
Aromatic Base: Peel and slice the white onions and carrots into small, uniform cubes. Small cubes ensure every spoonful has a bit of everything.

The Tomatoes: Slice the tomato into 8 even quarters. These will break down slightly to add acidity and color to your broth.

The Crunch: Chop the celery into 1/2-inch long pieces.

The Corn Secret: Carefully remove the corn kernels from the cob. Do not discard the cob—set it aside to use for the broth later.

Step 2: Sauté and Build Flavor
Sweat the Onions: In a large soup pot, heat 1 tablespoon of oil over medium heat. Add the onions and sauté for 3 minutes until they become translucent and fragrant.

Develop Color: Add the chopped carrots and tomato quarters. Stir-fry for another 3 minutes. This step allows the natural sugars in the carrots to caramelize and the tomato to release its juices.

Step 3: Combine and Infuse
Mix the Textures: Add the corn kernels to the pot and stir well to combine with the base.

The Nutty Element: Add the chopped celery and the cashew nuts. Stirring them in now allows the cashews to absorb some of the initial heat.

The Broth Hack: Pour in 2.5 liters of water. Bring the mixture to a rolling boil.

The Flavor Bomb: Once boiling, drop in the reserved corn cob. The cob contains natural starches and sugars that will make your broth taste incredibly rich and "creamy" without any dairy.

Step 4: The Slow Simmer
Reduce the heat slightly and continue to boil/simmer for 30 minutes. This is where the magic happens—the cashews soften slightly but retain a bite, and the vegetables infuse the water into a gold-tinted broth.

Step 5: Final Seasoning
Remove the Cob: Carefully fish out the corn cob and discard it.

Balance the Flavor: Just before serving, add 1/2 teaspoon of white pepper and salt to taste.

Pro-tip: White pepper is key for that authentic Chinese soup "warmth" that hits the back of the throat!

Prep time: 15 mins

Cook time: 36 mins

Servings: 4–6 bowls

16/01/2026

Authentic Chinese Braised Pork Ribs with Chestnuts & Mushrooms

There’s nothing quite like the smell of Chinese Red Braised Pork filling the kitchen. 🥢✨These Chinese Style Pork Ribs ar...
16/01/2026

There’s nothing quite like the smell of Chinese Red Braised Pork filling the kitchen. 🥢✨

These Chinese Style Pork Ribs are slow-cooked until they are literally fall-off-the-bone tender. The addition of earthy shiitake mushrooms and sweet, buttery chestnuts creates a flavor profile that is perfectly balanced—savory, sweet, and deeply umami.

The secret is in the "red braise" technique, giving the meat that irresistible glossy finish and deep amber color. Serve this over a steaming bowl of jasmine rice and watch it disappear! 🍚

Tag someone who needs a bowl of this comfort food! 👇

15/01/2026

Say goodbye to soggy tofu! 👋 This Pan Fried Tofu is ultra-crispy on the outside, tender on the inside, and tossed in the most addictive sweet and sour sauce. It’s better than your favorite takeout spot and ready in under 30 minutes. 🥢✨

Crispy on the outside, soft on the inside, and coated in that sweet & sour magic 😍Who says tofu is boring?👉 Pan-Fried To...
15/01/2026

Crispy on the outside, soft on the inside, and coated in that sweet & sour magic 😍
Who says tofu is boring?
👉 Pan-Fried Tofu with Sweet & Sour Sauce

❤️ React if you love tofu
💬 Comment if you would try this
📌 Save for later!

INGREDIENTS
10g Spring Onions
300g Hard Tofu
Oil
2 tsp Chili bean Sauce
1 tsp Oyster Sauce
2 tsp White Vinegar
1 tsp Brown Sugar
1 tsp Minced Garlic

📝 Procedure

Prepare the ingredients
Wash and chop the spring onions. Slice the hard tofu into slabs.

Pan-fry the tofu
Heat a non-stick pan over medium heat and pan-fry the tofu until both sides are golden brown.
Remove from the pan and let it cool slightly, then cut into small squares. Transfer to a bowl.

Make the sauce
Add the chili bean sauce, oyster sauce, vinegar, sugar, minced garlic, and chopped spring onions to the tofu.

Mix and serve
Gently toss until the tofu is evenly coated with the sauce. Serve immediately and enjoy.

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