My helper is Filipino or Indonesian — can she really cook proper Chinese food?

Yes. Filipino and Indonesian helpers in Hong Kong, Macau and southern China routinely become excellent Chinese cooks within 6–12 months. The wok is the unifying tool; once she is comfortable with high-heat stir-frying, the recipes follow.

Where do I source authentic Chinese ingredients outside Asia?

In most major cities, an H Mart, T&T or local Asian grocer covers 95% of what you need: light and dark soy, Shaoxing wine, doubanjiang, dried mushrooms, fresh egg noodles, jasmine and glutinous rice. Online (Yamibuy, The Mala Market) plugs gaps for Sichuan peppercorn and specialty chilli oils.

What is the single biggest mistake new cooks make with Chinese food?

Crowding the wok. A cold, crowded wok steams ingredients instead of searing them, which is why home stir-fries can taste flat. Cook in two smaller batches if your hob is weak, and let the wok get smoking-hot before any oil goes in.

How do I keep the food healthy if it relies on so much oil?

Use a wok, not a flat pan — the design lets you cook hot and fast with less oil. Drain stir-fries on kitchen paper before serving. Steamed dishes (fish, vegetables, dim sum) carry almost no added fat and balance the week.

Does Mealside translate Chinese recipes into helper languages?

Yes. Cantonese and Mandarin recipes can be translated on demand into Tagalog, Bahasa Indonesia, Burmese and Sinhala. The original Chinese names of dishes are preserved alongside the translation so your helper can ask questions at the market in the right language.

Chinese Family Meal Plan

This meal plan features home-style Chinese dishes that are commonly cooked in Chinese households. Perfect for families who enjoy Chinese cuisine or have a helper experienced with Chinese cooking.

Why this plan works

Chinese family cooking — whether Cantonese in Hong Kong, Shanghainese in Shanghai or Northern in Beijing — rests on a small set of techniques (steaming, stir-frying, braising) applied to a wide range of seasonal ingredients. This plan teaches your helper that grammar through one week of dishes that any Chinese household would recognise as proper home cooking. Steamed fish appears twice because it is the test dish — get it right and a helper is genuinely competent in Cantonese cooking. Stir-fries are paced so no day requires more than 30 minutes of active cooking. Rice is the constant; the rice cooker does its job in the background while everything else comes together on the hob.

Weekly Meal Plan

Day	Lunch	Dinner	Notes
Monday	Egg Fried Rice	Mapo Tofu with Steamed Rice	Steamed fish with ginger and spring onion is the gold standard. Time it to the minute — overcooked fish is the most common Cantonese kitchen mistake.
Tuesday	Wonton Soup	Kung Pao Chicken with Rice
Wednesday	Dan Dan Noodles	Steamed Fish with Ginger and Soy	Mapo tofu balances numbing (Sichuan peppercorn) and spicy (doubanjiang) flavours. Adjust both down for children; adults add chilli oil at the table.
Thursday	Chow Mein	Sweet and Sour Pork with Rice
Friday	Chicken Fried Rice	Clay Pot Rice	Congee with century egg and pork is the rest dish of the week. Set the rice cooker to porridge mode in the morning — by lunch it is done.
Saturday	Congee with Toppings	Dumplings (Jiaozi)	Kung pao chicken is family-friendly when the dried chillies are removed before serving. The peanuts stay; that is half the joy of the dish.
Sunday	Fried Spring Rolls	Chicken Noodle Soup

Grocery List

Meat & Fish

Chicken breasts (4)
Chicken thighs (4)
Minced pork (600g)
Pork loin (400g)
Whole fish (1, about 500g)
Prawns (300g)
Chinese sausage (lap cheong, 2)

Vegetables

Napa cabbage (1)
Bok choy (4)
Spring onions (4 bunches)
Ginger (large piece)
Garlic (2 heads)
Bean sprouts (300g)
Carrots (4)
Bell peppers (2)

Noodles & Rice

Jasmine rice (3kg)
Egg noodles (600g)
Wonton wrappers (1 pack)
Dumpling wrappers (1 pack)
Spring roll wrappers (1 pack)

Sauces

Light soy sauce
Dark soy sauce
Oyster sauce
Sesame oil
Rice vinegar
Doubanjiang (chilli bean paste)
Sesame paste or tahini
Cooking wine (Shaoxing)

Dairy & Eggs

Eggs (24)
Tofu (soft, 400g)

Cooking Tips for Helpers

Prepare a large batch of minced ginger and garlic on Sunday for the week.
Wonton and dumpling filling can be made in one batch — use for both.
Cook extra rice every time — leftover rice is essential for fried rice.
Keep dark soy sauce, light soy sauce, and oyster sauce stocked at all times.

Chinese home cooking is all about balance — a meat dish, a vegetable, a soup, and rice. This plan follows that structure while keeping things practical for everyday cooking.

Frequently Asked Questions

My helper is Filipino or Indonesian — can she really cook proper Chinese food?: Yes. Filipino and Indonesian helpers in Hong Kong, Macau and southern China routinely become excellent Chinese cooks within 6–12 months. The wok is the unifying tool; once she is comfortable with high-heat stir-frying, the recipes follow.
Where do I source authentic Chinese ingredients outside Asia?: In most major cities, an H Mart, T&T or local Asian grocer covers 95% of what you need: light and dark soy, Shaoxing wine, doubanjiang, dried mushrooms, fresh egg noodles, jasmine and glutinous rice. Online (Yamibuy, The Mala Market) plugs gaps for Sichuan peppercorn and specialty chilli oils.
What is the single biggest mistake new cooks make with Chinese food?: Crowding the wok. A cold, crowded wok steams ingredients instead of searing them, which is why home stir-fries can taste flat. Cook in two smaller batches if your hob is weak, and let the wok get smoking-hot before any oil goes in.
How do I keep the food healthy if it relies on so much oil?: Use a wok, not a flat pan — the design lets you cook hot and fast with less oil. Drain stir-fries on kitchen paper before serving. Steamed dishes (fish, vegetables, dim sum) carry almost no added fat and balance the week.
Does Mealside translate Chinese recipes into helper languages?: Yes. Cantonese and Mandarin recipes can be translated on demand into Tagalog, Bahasa Indonesia, Burmese and Sinhala. The original Chinese names of dishes are preserved alongside the translation so your helper can ask questions at the market in the right language.