Cassie Yeung Top 100 Instagram Photos and Posts

Most liked photo of Cassie Yeung with over 895.9K likes is the following photo

Most liked Instagram photo of Cassie Yeung

We have around 101 most liked photos of Cassie Yeung with the thumbnails listed below. Click on any of them to view the full image along with its caption, like count, and a button to download the photo.

Cassie Yeung Instagram - Reservations or a home cooked meal or we leave him alone 🌹🥀

3 lbs short ribs
1/2 large onion, roughly chopped
3 celery stalks, roughly chopped
3 medium carrots, roughly chopped
2 tbsp tomato paste
1/2 bottle of red wine (I used Merlot)
2-4 cups of beef broth
1 head garlic, halved
Bundle of thyme & rosemary
3 bay leaves
Salt and pepper to taste
1 Tbsp butter

Preheat oven to 350
Season short ribs generously on all sides with salt and pepper, then sear in a Dutch oven with neutral flavored oil until each side has a nice color. You may want to do this in a few batches to avoid overcrowding the pot.
Remove the short ribs then add in celery carrot and onion. Season with salt and pepper and cook and cook for 5 minutes or until they become slightly translucent. Add in tomato paste and cook until lightly toasted. Pour in wine, bring to a boil and allow to reduce slightly.
Add short ribs back in along with garlic, herbs, and enough beef broth the cover. Bring to a boil then cover with a lid and transfer to the oven for 2 hrs or until falling off the bone and fork tender. **if you don’t have a dutch oven, simmer in the stove for 2.5 hrs, pressure cook on high for 1 hr, or slow cooker for 8 hrs.
Remove short ribs and strain veg and herbs out of the braising liquid. Bring up to a boil and allow it to reduce and thicken. Cut the heat and add a tablespoon of butter.
Serve short ribs over a bed of mashed potatoes and pour a generous serving of sauce over. Finish with chive razzle dazzle and enjoy lovers!!

Cassie Yeung Instagram - ✨not too sweet 🥭🍚✨

Cassie Yeung Instagram - Beef bulgogi in 30 minutes 🍚🥩

Recipe ⬇️⬇️

8oz thinly sliced beef or protein of choice
1/2 large onion (1/4 thinly sliced, 1/4 for marinade)
1/4 Asian pear (or apple, pear, kiwi)
4 cloves garlic
2 tbsp soy sauce
1 tbsp mirin (can sub w rice vinegar 1 tsp sugar)
1 tbsp gochujang
1 tbsp brown sugar
1 tsp sesame seeds
1 tsp sesame oil
1 green onion

Blend all of your ingredients aside from the green onion and add to the beef. Chop green onion and onion and add in along with salt and pepper to taste.
To a smoking hot wok, add in the meat and use your spatula to flatten out. Don’t be tempted to sauté! Allow to cook until the juices have evaporated and the bottom has become crispy. Don’t be alarmed by any burnt looking pieces, the sugar will caramelize and give you a similar Korean bbq flavor. Once the liquid is no longer visible, stir then flatten back out to cook another minute or until it reaches your desired color.
Serve over rice or with lettuce for lettuce wraps along with your favorite sides (I like kimchi, pickled daikon and bean sprouts) and enjoy!

#beefbulgogi #healthydinners #quickdinner #bulgogi #koreanfood

Cassie Yeung Instagram - Annual leftover thanksgiving turkey pho in 45 minutes 🍜

Recipe ⬇️
1 turkey carcass
1 medium onion
1 knob ginger
Pho spice mix (1/2 pack depending on the size)
5 quarts water
1/4 cup fish sauce
1 small piece rock sugar

Chili vinegar onions
1 onion sliced
2 Birds Eye chili
1/2 cup vinegar
1/2 cup boiling water
1 tsp sugar

Roast your onion and ginger under a broiler until they are slightly charred. Toast your spice mix in a pan until they are fragrant and have some color then add to a spice bag. To a large stock pot or pressure cooker, add your turkey carcass, aromatics, spice bag, water, fish sauce and rock sugar. If you are making this on a stove top, bring to a boil then reduce to a simmer for 45 minutes. Serve with rice noodles and whatever fixings you enjoy.

Cassie Yeung Instagram - Beef & broccoli but make it a noodle 🥩🥦

Recipe ⬇️
Beef and broccoli

Marinade
1 Ib flank steak
1 Tbsp Cornstarch
1/2 tsp baking soda
1 Tbsp Oyster sauce
1 tsp soy sauce
1 tsp Oil
1 tsp Ginger & garlic

Sauce
1 1/2 cup chicken/beef broth
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 Tbsp brown sugar
White pepper

To the pan
1 tsp Ginger
1 tsp garlic
Optional 2 Tbsp Shaoxing wine
Cornstarch slurry to thicken
1 lb pack egg noodles

Cut your flank steak against the grain and at an angle to create thin strips. Add ingredients for the marinade to the meat and rest for at least 30 minutes. Meanwhile, prepare your sauce. Heat up a wok or large skillet with some neutral flavored oil and add your meat. Flatten the pieces out and leave them untouched to achieve a nice sear. Once you see the meat cooked around the edges, sauté for another minute. Remove your meat and set aside. Add a bit more oil followed by the remaining ginger & garlic. Add your broccoli, sauté and cover for a minute or until it reaches a bright green color. Add in your sauce and let it come to a boil. Mix equal parts cornstarch & cold water and add to the mixture. Let the sauce start to thicken then add back in your meat. Add in your noodles (mine were pre-boiled but you may need to boil yours first, follow package instructions). Let everything cook together until the sauce coats the meat evenly. Garnish with green onions & sesame seeds and enjoy!

Garlic & ginger
Deglaze 2 tbsp Shaoxing wine
Broccoli in saute
Sauce in
Beef back in

Cornstarch slurry

1 tbsp oyster sauce
1/2 tsp salt
2 tbsp canola oil
1 tbsp cornstarch

1 tbsp light soy
1/2 tbsp dark soy
1 tbsp oyster sauce
1 tbsp brown sugar
1/2 tsp white pepper
1 tsp sesame oil
Chicken bouillon power
3/4 cup warm chicken stock
Cornstarch slurry

Cassie Yeung Instagram - Money Bag Dumplings 💰🥟

Making these for Lunar New Year— dumplings symbolize prosperity and good fortune 🧧
ALSO perfect if you have a hard time pleating dumplings

Recipe⬇️
2 cups napa cabbage (salted, massaged & washed to release moisture)
1lb ground pork (or any ground protein)
1/4 cup shiitake mushrooms, minced
2 green onions
1/4 cup cilantro
1 Tbsp grated ginger
1 Tbsp grated garlic
1 tsp Chicken bouillon
Salt & white pepper to taste
1 tsp sugar
1 tbsp Cornstarch
3 tbsp soy
2 tbsp rice vinegar
1 tbsp Oyster sauce
1 tsp sesame oil
Hong Kong style dumpling wrappers
Cilantro stems for tying

Cassie Yeung Instagram - tomato marbles until it’s tomato season

Cassie Yeung Instagram - A bunch of life I meant to post a long time ago

Cassie Yeung Instagram - First look at just SOME of my favorite shots from my cookbook BAD B*TCH IN THE KITCH (it’s so hard to choose!)

I wanted there to be life, energy and storytelling throughout the imagery. For it to feel like a family style meal at home or a Chinese restaurant, of course, with that extra razzle dazzle. I LOVE this book so much and I hope you will too!

It takes a village and I could not have done it without my amazing team:
Photographer @hellomydumpling
Food @tyna.hoang
Props/set @maggie.dimarco
Assistants @h033e5 @sweaterpupppy @alyssaalwayshungry @scottycooksfood
Publisher @clarksonpotter

Cassie Yeung Instagram - 🇧🇧 owes me nothing 💙

Cassie Yeung Instagram - Best thing l’ve ever cooked up

#fentyxpuma #fentyxpumabarbados2025 @pumasportstyle

Cassie Yeung Instagram - meat & potatoes have my heart

Cassie Yeung Instagram - Turkey gravy 🦃

Recipe⬇️

3 Tbsp fat from drippings
3 Tbsp flour
2 cups broth from turkey

Strain out the veggies from the bottom of your turkey. Separate the fat from the rest of the drippings by either allowing to solidify in the fridge or spooning/sucking out with a turkey baster. To a saucepan, add in about 3 Tbsp fat and whisk in 3 Tbsp flour until the flour has cooked out or until it reaches your desired consistency. Slowly start whisking in the broth. Simmer for about 5 minutes until the gravy thickens. Keep in mind, it will continue to thicken as it cools.

If you prefer more gravy, add in additional fat from the drippings or butter if you don’t have enough and add additional flour for a 1:1 ratio. Along with the broth from the turkey drippings, you can add in store bought chicken/turkey stock OR make your own stock from the turkey neck and giblets that were included with the turkey.

Cassie Yeung Instagram - easy crab truffle fried rice 🦀🍚

Cassie Yeung Instagram - I never noticed until now.. I guess I am a spoon biter 😩
Who else bites their spoon when they eat? LOL

Cassie Yeung Instagram - Proud @patron mommy! She’s additive free and hand-crafted with care 💚 #patrontequila #patronpartner

Cassie Yeung Instagram - been meaning to dump you!! xx

Cassie Yeung - 895.9K Likes - okay I love potatoes in all forms but there’s something special about a hasselback potato 🥔

Recipe ⬇️

Gold potatoes, scrubbed clean
1/2 cup (1 stick) butter, softened
1 Tbsp minced garlic
Herbs of choice, I used chives and parsley
Salt and pepper to taste

Preheat oven to 450 degrees Fahrenheit.
Mix softened butter with garlic, herbs, salt and pepper. Roll into a log in Saran Wrap and set it in the fridge for at least 30 minutes.

Place a potato in between two chopsticks or skewers and make thin slices (the chopsticks will prevent you from cutting all the way through). Drizzle generously with olive oil, season with salt and pepper and massage well. Bake for 30 minutes or until the slices begin to separate.

Slice compound butter into thin slices, then break them up and place them between the potato slices. Bake for another 30 minutes (may take longer if your potatoes are larger).

Serve with another slice of compound butter, sour cream and chives and enjoy!

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895.9K Likes – Cassie Yeung Instagram

Caption : okay I love potatoes in all forms but there’s something special about a hasselback potato 🥔 Recipe ⬇️ Gold potatoes, scrubbed clean 1/2 cup (1 stick) butter, softened 1 Tbsp minced garlic Herbs of choice, I used chives and parsley Salt and pepper to taste Preheat oven to 450 degrees Fahrenheit. Mix softened butter with garlic, herbs, salt and pepper. Roll into a log in Saran Wrap and set it in the fridge for at least 30 minutes. Place a potato in between two chopsticks or skewers and make thin slices (the chopsticks will prevent you from cutting all the way through). Drizzle generously with olive oil, season with salt and pepper and massage well. Bake for 30 minutes or until the slices begin to separate. Slice compound butter into thin slices, then break them up and place them between the potato slices. Bake for another 30 minutes (may take longer if your potatoes are larger). Serve with another slice of compound butter, sour cream and chives and enjoy!
Likes : 895887

Cassie Yeung - 486.5K Likes - s/o Betty for rolling trays and trays of these spring rolls

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486.5K Likes – Cassie Yeung Instagram

Caption : s/o Betty for rolling trays and trays of these spring rolls
Likes : 486544

Cassie Yeung - 469.9K Likes - Left Jamaica and needed oxtail immediately

Recipe ⬇️ this is how I made it but I am in no way trying to call this authentic 🫶🏻🇯🇲

3lbs oxtail
1 green bell pepper, diced
1 orange bell pepper, diced
1/2 yellow onion, diced
2 green onions
1 scotch bonnet or habanero, seeds removed & diced
1 Tbsp garlic, minced
1 Tbsp ginger, minced
4-5 sprigs fresh thyme
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp adobo
1 tsp allspice
Salt & pepper to taste
1 Tbsp browning sauce
2 Tbsp soy sauce
2 Tbsp brown sugar
4 cups beef broth or water
2-3 bay leaves
Whole scotch bonnet or habanero
1 can butter beans
1 Tbsp ketchup

Clean oxtail with vinegar, lime and water a few times until water is no longer scummy then dry well with paper towel. Add dry seasoning, browning, soy sauce, peppers, garlic ginger and thyme then mix well. Marinate in the fridge overnight or at least 4 hrs.

To a large pot, add brown sugar and caramelize. Sear oxtail pieces until they have a nice color (you may need to do this in a few batches so all the pieces touch the bottom of the pan). Remove to a clean plate. Add the veggies and marinade left behind and sauté a few minutes. Add in beef broth or water making sure to scrape the bottoms of the pan. Bring to a boil then add oxtail back in along with bay leaves and scotch bonnet/habanero. Turn the heat down to medium low, cover slightly and cook for 3 hrs or until meat is fall off the bone tender. Add in a can of strained butter beans, ketchup and cook for just another few minutes. Serve with rice and peas ❤️

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469.9K Likes – Cassie Yeung Instagram

Caption : Left Jamaica and needed oxtail immediately Recipe ⬇️ this is how I made it but I am in no way trying to call this authentic 🫶🏻🇯🇲 3lbs oxtail 1 green bell pepper, diced 1 orange bell pepper, diced 1/2 yellow onion, diced 2 green onions 1 scotch bonnet or habanero, seeds removed & diced 1 Tbsp garlic, minced 1 Tbsp ginger, minced 4-5 sprigs fresh thyme 1 Tbsp garlic powder 1 Tbsp onion powder 1 tsp adobo 1 tsp allspice Salt & pepper to taste 1 Tbsp browning sauce 2 Tbsp soy sauce 2 Tbsp brown sugar 4 cups beef broth or water 2-3 bay leaves Whole scotch bonnet or habanero 1 can butter beans 1 Tbsp ketchup Clean oxtail with vinegar, lime and water a few times until water is no longer scummy then dry well with paper towel. Add dry seasoning, browning, soy sauce, peppers, garlic ginger and thyme then mix well. Marinate in the fridge overnight or at least 4 hrs. To a large pot, add brown sugar and caramelize. Sear oxtail pieces until they have a nice color (you may need to do this in a few batches so all the pieces touch the bottom of the pan). Remove to a clean plate. Add the veggies and marinade left behind and sauté a few minutes. Add in beef broth or water making sure to scrape the bottoms of the pan. Bring to a boil then add oxtail back in along with bay leaves and scotch bonnet/habanero. Turn the heat down to medium low, cover slightly and cook for 3 hrs or until meat is fall off the bone tender. Add in a can of strained butter beans, ketchup and cook for just another few minutes. Serve with rice and peas ❤️
Likes : 469943

Cassie Yeung - 457.5K Likes - love me leave me alone, I’m just hungry for cutlets

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457.5K Likes – Cassie Yeung Instagram

Caption : love me leave me alone, I’m just hungry for cutlets
Likes : 457549

Cassie Yeung - 395.3K Likes - Reservations or a home cooked meal or we leave him alone 🌹🥀

3 lbs short ribs
1/2 large onion, roughly chopped
3 celery stalks, roughly chopped
3 medium carrots, roughly chopped
2 tbsp tomato paste
1/2 bottle of red wine (I used Merlot)
2-4 cups of beef broth
1 head garlic, halved
Bundle of thyme & rosemary
3 bay leaves
Salt and pepper to taste
1 Tbsp butter

Preheat oven to 350
Season short ribs generously on all sides with salt and pepper, then sear in a Dutch oven with neutral flavored oil until each side has a nice color. You may want to do this in a few batches to avoid overcrowding the pot.
Remove the short ribs then add in celery carrot and onion. Season with salt and pepper and cook and cook for 5 minutes or until they become slightly translucent. Add in tomato paste and cook until lightly toasted. Pour in wine, bring to a boil and allow to reduce slightly.
Add short ribs back in along with garlic, herbs, and enough beef broth the cover. Bring to a boil then cover with a lid and transfer to the oven for 2 hrs or until falling off the bone and fork tender. **if you don’t have a dutch oven, simmer in the stove for 2.5 hrs, pressure cook on high for 1 hr, or slow cooker for 8 hrs.
Remove short ribs and strain veg and herbs out of the braising liquid. Bring up to a boil and allow it to reduce and thicken. Cut the heat and add a tablespoon of butter.
Serve short ribs over a bed of mashed potatoes and pour a generous serving of sauce over. Finish with chive razzle dazzle and enjoy lovers!!

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395.3K Likes – Cassie Yeung Instagram

Caption : Reservations or a home cooked meal or we leave him alone 🌹🥀 3 lbs short ribs 1/2 large onion, roughly chopped 3 celery stalks, roughly chopped 3 medium carrots, roughly chopped 2 tbsp tomato paste 1/2 bottle of red wine (I used Merlot) 2-4 cups of beef broth 1 head garlic, halved Bundle of thyme & rosemary 3 bay leaves Salt and pepper to taste 1 Tbsp butter Preheat oven to 350 Season short ribs generously on all sides with salt and pepper, then sear in a Dutch oven with neutral flavored oil until each side has a nice color. You may want to do this in a few batches to avoid overcrowding the pot. Remove the short ribs then add in celery carrot and onion. Season with salt and pepper and cook and cook for 5 minutes or until they become slightly translucent. Add in tomato paste and cook until lightly toasted. Pour in wine, bring to a boil and allow to reduce slightly. Add short ribs back in along with garlic, herbs, and enough beef broth the cover. Bring to a boil then cover with a lid and transfer to the oven for 2 hrs or until falling off the bone and fork tender. **if you don’t have a dutch oven, simmer in the stove for 2.5 hrs, pressure cook on high for 1 hr, or slow cooker for 8 hrs. Remove short ribs and strain veg and herbs out of the braising liquid. Bring up to a boil and allow it to reduce and thicken. Cut the heat and add a tablespoon of butter. Serve short ribs over a bed of mashed potatoes and pour a generous serving of sauce over. Finish with chive razzle dazzle and enjoy lovers!!
Likes : 395285

Cassie Yeung - 358.6K Likes - Margot Robbie ate kimchi as part of her skin care regimen for the Barbie movie. *runs to make kimchi* 🥬

Recipe⬇️
1 head Napa cabbage
Coarse sea salt
1-2 bunches green onions
1 daikon radish
1 cup carrots
1 head garlic
1 small piece of ginger
1/2 Asian pear or apple
1/2 medium onion
2/3 cup fish sauce
1 medium sized potato
2/3 cup korean chili flakes (adjust to preferred spice level)

Cut the base of the head of Napa cabbage then tear in half. Repeat to create quarters. Cut out the core and chop the cabbage into small pieces. Salt and massage your cabbage well and set aside. Meanwhile, boil your potato. Continue chopping up your green onions, radish and carrot and set aside. Blend your Asian pear, onion, garlic, ginger and fish sauce. Remove from blender and mix in Korean chili flakes and your mashed potato. By now, your cabbage should have wilted and released its moisture. Rinse and squeeze well to remove as much water. Add your veggies and chili mixture to the cabbage and mix well to combine. Add kimchi to a container making sure to push out any air. Leave it out at room temperature for a few days to ferment then transfer to the fridge. Enjoy!

#kimchi #koreanfood #ferment #fermentedfoods #healthyrecipes #guthealth

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358.6K Likes – Cassie Yeung Instagram

Caption : Margot Robbie ate kimchi as part of her skin care regimen for the Barbie movie. *runs to make kimchi* 🥬 Recipe⬇️ 1 head Napa cabbage Coarse sea salt 1-2 bunches green onions 1 daikon radish 1 cup carrots 1 head garlic 1 small piece of ginger 1/2 Asian pear or apple 1/2 medium onion 2/3 cup fish sauce 1 medium sized potato 2/3 cup korean chili flakes (adjust to preferred spice level) Cut the base of the head of Napa cabbage then tear in half. Repeat to create quarters. Cut out the core and chop the cabbage into small pieces. Salt and massage your cabbage well and set aside. Meanwhile, boil your potato. Continue chopping up your green onions, radish and carrot and set aside. Blend your Asian pear, onion, garlic, ginger and fish sauce. Remove from blender and mix in Korean chili flakes and your mashed potato. By now, your cabbage should have wilted and released its moisture. Rinse and squeeze well to remove as much water. Add your veggies and chili mixture to the cabbage and mix well to combine. Add kimchi to a container making sure to push out any air. Leave it out at room temperature for a few days to ferment then transfer to the fridge. Enjoy! #kimchi #koreanfood #ferment #fermentedfoods #healthyrecipes #guthealth
Likes : 358598

Cassie Yeung - 327.2K Likes - no carrot will go to waste

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327.2K Likes – Cassie Yeung Instagram

Caption : no carrot will go to waste
Likes : 327185

Cassie Yeung - 284.4K Likes - ✨not too sweet 🥭🍚✨

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284.4K Likes – Cassie Yeung Instagram

Caption : ✨not too sweet 🥭🍚✨
Likes : 284406

Cassie Yeung - 235.8K Likes - I am ‘whole roast chicken’ years old

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235.8K Likes – Cassie Yeung Instagram

Caption : I am ‘whole roast chicken’ years old
Likes : 235833

Cassie Yeung - 221.1K Likes - Beef bulgogi in 30 minutes 🍚🥩

Recipe ⬇️⬇️

8oz thinly sliced beef or protein of choice
1/2 large onion (1/4 thinly sliced, 1/4 for marinade)
1/4 Asian pear (or apple, pear, kiwi)
4 cloves garlic
2 tbsp soy sauce
1 tbsp mirin (can sub w rice vinegar 1 tsp sugar)
1 tbsp gochujang
1 tbsp brown sugar
1 tsp sesame seeds
1 tsp sesame oil
1 green onion

Blend all of your ingredients aside from the green onion and add to the beef. Chop green onion and onion and add in along with salt and pepper to taste.
To a smoking hot wok, add in the meat and use your spatula to flatten out. Don’t be tempted to sauté! Allow to cook until the juices have evaporated and the bottom has become crispy. Don’t be alarmed by any burnt looking pieces, the sugar will caramelize and give you a similar Korean bbq flavor. Once the liquid is no longer visible, stir then flatten back out to cook another minute or until it reaches your desired color.
Serve over rice or with lettuce for lettuce wraps along with your favorite sides (I like kimchi, pickled daikon and bean sprouts) and enjoy!

#beefbulgogi #healthydinners #quickdinner #bulgogi #koreanfood

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221.1K Likes – Cassie Yeung Instagram

Caption : Beef bulgogi in 30 minutes 🍚🥩 Recipe ⬇️⬇️ 8oz thinly sliced beef or protein of choice 1/2 large onion (1/4 thinly sliced, 1/4 for marinade) 1/4 Asian pear (or apple, pear, kiwi) 4 cloves garlic 2 tbsp soy sauce 1 tbsp mirin (can sub w rice vinegar 1 tsp sugar) 1 tbsp gochujang 1 tbsp brown sugar 1 tsp sesame seeds 1 tsp sesame oil 1 green onion Blend all of your ingredients aside from the green onion and add to the beef. Chop green onion and onion and add in along with salt and pepper to taste. To a smoking hot wok, add in the meat and use your spatula to flatten out. Don’t be tempted to sauté! Allow to cook until the juices have evaporated and the bottom has become crispy. Don’t be alarmed by any burnt looking pieces, the sugar will caramelize and give you a similar Korean bbq flavor. Once the liquid is no longer visible, stir then flatten back out to cook another minute or until it reaches your desired color. Serve over rice or with lettuce for lettuce wraps along with your favorite sides (I like kimchi, pickled daikon and bean sprouts) and enjoy! #beefbulgogi #healthydinners #quickdinner #bulgogi #koreanfood
Likes : 221066

Cassie Yeung - 202.3K Likes - shrimp wonton restock 🍤🥟

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202.3K Likes – Cassie Yeung Instagram

Caption : shrimp wonton restock 🍤🥟
Likes : 202337

Cassie Yeung - 164.5K Likes - Annual leftover thanksgiving turkey pho in 45 minutes 🍜

Recipe ⬇️
1 turkey carcass
1 medium onion
1 knob ginger
Pho spice mix (1/2 pack depending on the size)
5 quarts water
1/4 cup fish sauce
1 small piece rock sugar

Chili vinegar onions
1 onion sliced
2 Birds Eye chili
1/2 cup vinegar
1/2 cup boiling water
1 tsp sugar

Roast your onion and ginger under a broiler until they are slightly charred. Toast your spice mix in a pan until they are fragrant and have some color then add to a spice bag. To a large stock pot or pressure cooker, add your turkey carcass, aromatics, spice bag, water, fish sauce and rock sugar. If you are making this on a stove top, bring to a boil then reduce to a simmer for 45 minutes. Serve with rice noodles and whatever fixings you enjoy.

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164.5K Likes – Cassie Yeung Instagram

Caption : Annual leftover thanksgiving turkey pho in 45 minutes 🍜 Recipe ⬇️ 1 turkey carcass 1 medium onion 1 knob ginger Pho spice mix (1/2 pack depending on the size) 5 quarts water 1/4 cup fish sauce 1 small piece rock sugar Chili vinegar onions 1 onion sliced 2 Birds Eye chili 1/2 cup vinegar 1/2 cup boiling water 1 tsp sugar Roast your onion and ginger under a broiler until they are slightly charred. Toast your spice mix in a pan until they are fragrant and have some color then add to a spice bag. To a large stock pot or pressure cooker, add your turkey carcass, aromatics, spice bag, water, fish sauce and rock sugar. If you are making this on a stove top, bring to a boil then reduce to a simmer for 45 minutes. Serve with rice noodles and whatever fixings you enjoy.
Likes : 164456

Cassie Yeung - 149.4K Likes - Apparently a lot of people like a lumpy mash🥔— where were you when I needed you?!

Measurements ⬇️
5lbs russet or yukon gold potatoes
3 cups heavy cream
6 cloves roasted garlic from turkey (or plain cloves garlic)
2 sprigs rosemary
3 sprigs thyme
S&P to taste

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149.4K Likes – Cassie Yeung Instagram

Caption : Apparently a lot of people like a lumpy mash🥔— where were you when I needed you?! Measurements ⬇️ 5lbs russet or yukon gold potatoes 3 cups heavy cream 6 cloves roasted garlic from turkey (or plain cloves garlic) 2 sprigs rosemary 3 sprigs thyme S&P to taste
Likes : 149353

Cassie Yeung - 134.5K Likes - oxtail pho 🫶🏻

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134.5K Likes – Cassie Yeung Instagram

Caption : oxtail pho 🫶🏻
Likes : 134487

Cassie Yeung - 84.8K Likes - Beef & broccoli but make it a noodle 🥩🥦

Recipe ⬇️
Beef and broccoli

Marinade
1 Ib flank steak
1 Tbsp Cornstarch
1/2 tsp baking soda
1 Tbsp Oyster sauce
1 tsp soy sauce
1 tsp Oil
1 tsp Ginger & garlic

Sauce
1 1/2 cup chicken/beef broth
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 Tbsp brown sugar
White pepper

To the pan
1 tsp Ginger
1 tsp garlic
Optional 2 Tbsp Shaoxing wine
Cornstarch slurry to thicken
1 lb pack egg noodles

Cut your flank steak against the grain and at an angle to create thin strips. Add ingredients for the marinade to the meat and rest for at least 30 minutes. Meanwhile, prepare your sauce. Heat up a wok or large skillet with some neutral flavored oil and add your meat. Flatten the pieces out and leave them untouched to achieve a nice sear. Once you see the meat cooked around the edges, sauté for another minute. Remove your meat and set aside. Add a bit more oil followed by the remaining ginger & garlic. Add your broccoli, sauté and cover for a minute or until it reaches a bright green color. Add in your sauce and let it come to a boil. Mix equal parts cornstarch & cold water and add to the mixture. Let the sauce start to thicken then add back in your meat. Add in your noodles (mine were pre-boiled but you may need to boil yours first, follow package instructions). Let everything cook together until the sauce coats the meat evenly. Garnish with green onions & sesame seeds and enjoy!

Garlic & ginger
Deglaze 2 tbsp Shaoxing wine
Broccoli in saute
Sauce in
Beef back in

Cornstarch slurry

1 tbsp oyster sauce
1/2 tsp salt
2 tbsp canola oil
1 tbsp cornstarch

1 tbsp light soy
1/2 tbsp dark soy
1 tbsp oyster sauce
1 tbsp brown sugar
1/2 tsp white pepper
1 tsp sesame oil
Chicken bouillon power
3/4 cup warm chicken stock
Cornstarch slurry

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84.8K Likes – Cassie Yeung Instagram

Caption : Beef & broccoli but make it a noodle 🥩🥦 Recipe ⬇️ Beef and broccoli Marinade 1 Ib flank steak 1 Tbsp Cornstarch 1/2 tsp baking soda 1 Tbsp Oyster sauce 1 tsp soy sauce 1 tsp Oil 1 tsp Ginger & garlic Sauce 1 1/2 cup chicken/beef broth 2 Tbsp soy sauce 1 Tbsp oyster sauce 1 tsp dark soy sauce 1 tsp sesame oil 2 Tbsp brown sugar White pepper To the pan 1 tsp Ginger 1 tsp garlic Optional 2 Tbsp Shaoxing wine Cornstarch slurry to thicken 1 lb pack egg noodles Cut your flank steak against the grain and at an angle to create thin strips. Add ingredients for the marinade to the meat and rest for at least 30 minutes. Meanwhile, prepare your sauce. Heat up a wok or large skillet with some neutral flavored oil and add your meat. Flatten the pieces out and leave them untouched to achieve a nice sear. Once you see the meat cooked around the edges, sauté for another minute. Remove your meat and set aside. Add a bit more oil followed by the remaining ginger & garlic. Add your broccoli, sauté and cover for a minute or until it reaches a bright green color. Add in your sauce and let it come to a boil. Mix equal parts cornstarch & cold water and add to the mixture. Let the sauce start to thicken then add back in your meat. Add in your noodles (mine were pre-boiled but you may need to boil yours first, follow package instructions). Let everything cook together until the sauce coats the meat evenly. Garnish with green onions & sesame seeds and enjoy! Garlic & ginger Deglaze 2 tbsp Shaoxing wine Broccoli in saute Sauce in Beef back in Cornstarch slurry 1 tbsp oyster sauce 1/2 tsp salt 2 tbsp canola oil 1 tbsp cornstarch 1 tbsp light soy 1/2 tbsp dark soy 1 tbsp oyster sauce 1 tbsp brown sugar 1/2 tsp white pepper 1 tsp sesame oil Chicken bouillon power 3/4 cup warm chicken stock Cornstarch slurry
Likes : 84845

Cassie Yeung - 81.9K Likes - why is it pad see ew and not pad see yum

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81.9K Likes – Cassie Yeung Instagram

Caption : why is it pad see ew and not pad see yum
Likes : 81907

Cassie Yeung - 77.3K Likes - Korean fried chicken (extra flava🌶️🌶️) with chefseea @shenseea

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77.3K Likes – Cassie Yeung Instagram

Caption : Korean fried chicken (extra flava🌶️🌶️) with chefseea @shenseea
Likes : 77308

Cassie Yeung - 76.7K Likes - wassup riri?? (I am unwell) @badgalriri @pumasportstyle #fentyxpuma #fentyxpumabarbados2025

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76.7K Likes – Cassie Yeung Instagram

Caption : wassup riri?? (I am unwell) @badgalriri @pumasportstyle #fentyxpuma #fentyxpumabarbados2025
Likes : 76719

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76.7K Likes – Cassie Yeung Instagram

Caption : wassup riri?? (I am unwell) @badgalriri @pumasportstyle #fentyxpuma #fentyxpumabarbados2025
Likes : 76719

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76.7K Likes – Cassie Yeung Instagram

Caption : wassup riri?? (I am unwell) @badgalriri @pumasportstyle #fentyxpuma #fentyxpumabarbados2025
Likes : 76719

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76.7K Likes – Cassie Yeung Instagram

Caption : wassup riri?? (I am unwell) @badgalriri @pumasportstyle #fentyxpuma #fentyxpumabarbados2025
Likes : 76719

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76.7K Likes – Cassie Yeung Instagram

Caption : wassup riri?? (I am unwell) @badgalriri @pumasportstyle #fentyxpuma #fentyxpumabarbados2025
Likes : 76719

Cassie Yeung - 72.2K Likes - Money Bag Dumplings 💰🥟

Making these for Lunar New Year— dumplings symbolize prosperity and good fortune 🧧
ALSO perfect if you have a hard time pleating dumplings

Recipe⬇️
2 cups napa cabbage (salted, massaged & washed to release moisture)
1lb ground pork (or any ground protein)
1/4 cup shiitake mushrooms, minced
2 green onions
1/4 cup cilantro
1 Tbsp grated ginger
1 Tbsp grated garlic
1 tsp Chicken bouillon
Salt & white pepper to taste
1 tsp sugar
1 tbsp Cornstarch
3 tbsp soy
2 tbsp rice vinegar
1 tbsp Oyster sauce
1 tsp sesame oil
Hong Kong style dumpling wrappers
Cilantro stems for tying

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72.2K Likes – Cassie Yeung Instagram

Caption : Money Bag Dumplings 💰🥟 Making these for Lunar New Year— dumplings symbolize prosperity and good fortune 🧧 ALSO perfect if you have a hard time pleating dumplings Recipe⬇️ 2 cups napa cabbage (salted, massaged & washed to release moisture) 1lb ground pork (or any ground protein) 1/4 cup shiitake mushrooms, minced 2 green onions 1/4 cup cilantro 1 Tbsp grated ginger 1 Tbsp grated garlic 1 tsp Chicken bouillon Salt & white pepper to taste 1 tsp sugar 1 tbsp Cornstarch 3 tbsp soy 2 tbsp rice vinegar 1 tbsp Oyster sauce 1 tsp sesame oil Hong Kong style dumpling wrappers Cilantro stems for tying
Likes : 72220

Cassie Yeung - 62.9K Likes - tomato marbles until it’s tomato season

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62.9K Likes – Cassie Yeung Instagram

Caption : tomato marbles until it’s tomato season
Likes : 62922

Cassie Yeung - 57.9K Likes - Prime Rib for the holidays 🎄

Recipe below ⬇️
(Full video on TT)

8lb Prime Rib Roast (ask the butcher to remove the bones and tie to reattach)
1 stick or half cup butter
2 sprigs fresh rosemary and extra to stuff the meat
3 sprigs fresh thyme
1/4 cup Dijon mustard
1 tsp garlic powder
1 tsp onion powder
2 tsp Tony’s creole seasoning
1 Tbsp worchestire sauce
Salt and pepper to taste
4-5 cloves garlic thinly sliced
2 carrots
2 celery stalks
1 onion
1 head garlic

-Take prime rib roast out of the fridge to rest for at least 1 hour. Pat completely dry before seasoning. Preheat oven to 500 degrees.

-Chop fresh rosemary and thyme and mix together with softened butter, garlic, onion, Tony’s, worchestire, salt and pepper.

-Roughly chop onion, carrots, celery and garlic head and arrange at the bottom of a roasting pan or oven safe skillet. Drizzle with olive oil and season with salt and pepper.

-Thinly slice garlic cloves, dip in butter and sandwich with small piece of rosemary. Taking a pairing knife, stab holes at the top of the roast and insert garlic and rosemary in. Take remaining butter and smear all over.

Insert a thermometer into the meat, bake at 500 for 15 minutes then reduce heat to 325. Bake for 13-15 minutes per pound depending on preference. I pulled mine at 120 degrees for a medium rare. Rest for 20-30 minutes then slice and serve with horseradish sauce and au jus.

Horseradish sauce:
1 cup sour cream
2-3 Tbsp Horseradish cream sauce
1 tsp worchestire sauce
1 Tbsp chopped chives
Pepper to taste
(Mix well and set in the fridge)

Au jus:
2 Tbsp drippings from prime rib
1 Tbsp flour
2 cups beef broth
1 cup dry red wine (I used Chianti)
1 tsp worchestire sauce
(Heat drippings and flour until raw flour has cooked out. Add broth, wine and worschestire and heat on a rolling simmer until slightly thickened)

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57.9K Likes – Cassie Yeung Instagram

Caption : Prime Rib for the holidays 🎄 Recipe below ⬇️ (Full video on TT) 8lb Prime Rib Roast (ask the butcher to remove the bones and tie to reattach) 1 stick or half cup butter 2 sprigs fresh rosemary and extra to stuff the meat 3 sprigs fresh thyme 1/4 cup Dijon mustard 1 tsp garlic powder 1 tsp onion powder 2 tsp Tony’s creole seasoning 1 Tbsp worchestire sauce Salt and pepper to taste 4-5 cloves garlic thinly sliced 2 carrots 2 celery stalks 1 onion 1 head garlic -Take prime rib roast out of the fridge to rest for at least 1 hour. Pat completely dry before seasoning. Preheat oven to 500 degrees. -Chop fresh rosemary and thyme and mix together with softened butter, garlic, onion, Tony’s, worchestire, salt and pepper. -Roughly chop onion, carrots, celery and garlic head and arrange at the bottom of a roasting pan or oven safe skillet. Drizzle with olive oil and season with salt and pepper. -Thinly slice garlic cloves, dip in butter and sandwich with small piece of rosemary. Taking a pairing knife, stab holes at the top of the roast and insert garlic and rosemary in. Take remaining butter and smear all over. Insert a thermometer into the meat, bake at 500 for 15 minutes then reduce heat to 325. Bake for 13-15 minutes per pound depending on preference. I pulled mine at 120 degrees for a medium rare. Rest for 20-30 minutes then slice and serve with horseradish sauce and au jus. Horseradish sauce: 1 cup sour cream 2-3 Tbsp Horseradish cream sauce 1 tsp worchestire sauce 1 Tbsp chopped chives Pepper to taste (Mix well and set in the fridge) Au jus: 2 Tbsp drippings from prime rib 1 Tbsp flour 2 cups beef broth 1 cup dry red wine (I used Chianti) 1 tsp worchestire sauce (Heat drippings and flour until raw flour has cooked out. Add broth, wine and worschestire and heat on a rolling simmer until slightly thickened)
Likes : 57935

Cassie Yeung - 57.7K Likes - love your meat and it’ll love you back #primerib

8lb Prime Rib Roast (ask the butcher to remove the bones and tie to reattach or DIY)
1 stick or half cup butter
2 sprigs fresh rosemary and extra to stuff the meat
3 sprigs fresh thyme
1/4 cup Dijon mustard
1 tsp garlic powder
1 tsp onion powder
2 tsp Tony’s creole seasoning
1 Tbsp worchestire sauce
Salt and pepper to taste
4-5 cloves garlic thinly sliced
2 carrots
2 celery stalks
1 onion
1 head garlic

-Take prime rib roast out of the fridge to rest for at least 1 hour. Pat completely dry before seasoning. Preheat oven to 500 degrees.

-Chop fresh rosemary and thyme and mix together with softened butter, garlic, onion, Tony’s, worchestire, salt and pepper.

-Roughly chop onion, carrots, celery and garlic head and arrange at the bottom of a roasting pan or oven safe skillet. Drizzle with olive oil and season with salt and pepper.

-Thinly slice garlic cloves, dip in butter and sandwich with small piece of rosemary. Taking a pairing knife, stab holes at the top of the roast and insert garlic and rosemary in. Take remaining butter and smear all over.

Insert a thermometer into the meat, bake at 500 for 15 minutes then reduce heat to 325. Bake for 13-15 minutes per pound depending on preference. I pulled mine at 120 degrees for a medium rare. Rest for 20-30 minutes then slice and serve with horseradish sauce and au jus.

Horseradish sauce:
1 cup sour cream
2-3 Tbsp Horseradish cream sauce
1 tsp worchestire sauce
1 Tbsp chopped chives
Pepper to taste
(Mix well and set in the fridge)

Au jus:
2 Tbsp drippings from prime rib
1 Tbsp flour
2 cups beef broth
1 cup dry red wine (I used Chianti)
1 tsp worchestire sauce
(Heat drippings and flour until raw flour has cooked out. Add broth, wine and worschestire and heat on a rolling simmer until slightly thickened)

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57.7K Likes – Cassie Yeung Instagram

Caption : love your meat and it’ll love you back #primerib 8lb Prime Rib Roast (ask the butcher to remove the bones and tie to reattach or DIY) 1 stick or half cup butter 2 sprigs fresh rosemary and extra to stuff the meat 3 sprigs fresh thyme 1/4 cup Dijon mustard 1 tsp garlic powder 1 tsp onion powder 2 tsp Tony’s creole seasoning 1 Tbsp worchestire sauce Salt and pepper to taste 4-5 cloves garlic thinly sliced 2 carrots 2 celery stalks 1 onion 1 head garlic -Take prime rib roast out of the fridge to rest for at least 1 hour. Pat completely dry before seasoning. Preheat oven to 500 degrees. -Chop fresh rosemary and thyme and mix together with softened butter, garlic, onion, Tony’s, worchestire, salt and pepper. -Roughly chop onion, carrots, celery and garlic head and arrange at the bottom of a roasting pan or oven safe skillet. Drizzle with olive oil and season with salt and pepper. -Thinly slice garlic cloves, dip in butter and sandwich with small piece of rosemary. Taking a pairing knife, stab holes at the top of the roast and insert garlic and rosemary in. Take remaining butter and smear all over. Insert a thermometer into the meat, bake at 500 for 15 minutes then reduce heat to 325. Bake for 13-15 minutes per pound depending on preference. I pulled mine at 120 degrees for a medium rare. Rest for 20-30 minutes then slice and serve with horseradish sauce and au jus. Horseradish sauce: 1 cup sour cream 2-3 Tbsp Horseradish cream sauce 1 tsp worchestire sauce 1 Tbsp chopped chives Pepper to taste (Mix well and set in the fridge) Au jus: 2 Tbsp drippings from prime rib 1 Tbsp flour 2 cups beef broth 1 cup dry red wine (I used Chianti) 1 tsp worchestire sauce (Heat drippings and flour until raw flour has cooked out. Add broth, wine and worschestire and heat on a rolling simmer until slightly thickened)
Likes : 57663

Cassie Yeung - 53.8K Likes - First @nfl creator cookout is getting heated @tiniyounger @thegoldenbalance #NFLDraft #NFLPartner

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53.8K Likes – Cassie Yeung Instagram

Caption : First @nfl creator cookout is getting heated @tiniyounger @thegoldenbalance #NFLDraft #NFLPartner
Likes : 53824

Cassie Yeung - 49.3K Likes - Brought the Commissioner to the (creator) cookout 👨‍🍳

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49.3K Likes – Cassie Yeung Instagram

Caption : Brought the Commissioner to the (creator) cookout 👨‍🍳
Likes : 49259

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49.3K Likes – Cassie Yeung Instagram

Caption : Brought the Commissioner to the (creator) cookout 👨‍🍳
Likes : 49259

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49.3K Likes – Cassie Yeung Instagram

Caption : Brought the Commissioner to the (creator) cookout 👨‍🍳
Likes : 49259

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49.3K Likes – Cassie Yeung Instagram

Caption : Brought the Commissioner to the (creator) cookout 👨‍🍳
Likes : 49259

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49.3K Likes – Cassie Yeung Instagram

Caption : Brought the Commissioner to the (creator) cookout 👨‍🍳
Likes : 49259

Cassie Yeung - 47.1K Likes - Chicken and dumplings for the soul

3 chicken breasts (I seasoned w/ onion, garlic, Tony’s, salt and pepper)
3 tbsp butter
3 celery stalks, diced
3 medium carrots, diced
1 medium onion, diced
4 cloves garlic minced
3 tbsp flour
4 quarts chicken broth
2 bay leaves
1/4 cup heavy cream
Salt and pepper to taste

Dumplings
2 cups AP flour
1 tbsp baking powder
1 cup milk
1/4 cup heavy cream
3 tbsp melted butter
Salt and pepper to taste
1 tbsp chives
1 tbsp parsley

To a large pot with a few tablespoons of oil, sear the chicken on both sides until golden brown. Remove to a clean plate and set aside.
Add the butter and veggies and season with salt and pepper. Cook for 3-5 minutes until the veggies soften and start to turn translucent. Add the garlic and cook until fragrant. Stir in the flour and cook for a minute. Stir in the chicken broth, add the bay leaves and bring to a boil. Add the chicken back in, cover and reduce to a simmer for 20 minutes. Meanwhile, mix the dumpling mixture.
Remove the chicken and shred then return to the pot. Stir in the heavy cream. Using an ice cream scoop or two spoons, spoon 1 tbsp sized dumplings into the soup. Cover and simmer for 15 minutes. Enjoy!

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47.1K Likes – Cassie Yeung Instagram

Caption : Chicken and dumplings for the soul 3 chicken breasts (I seasoned w/ onion, garlic, Tony’s, salt and pepper) 3 tbsp butter 3 celery stalks, diced 3 medium carrots, diced 1 medium onion, diced 4 cloves garlic minced 3 tbsp flour 4 quarts chicken broth 2 bay leaves 1/4 cup heavy cream Salt and pepper to taste Dumplings 2 cups AP flour 1 tbsp baking powder 1 cup milk 1/4 cup heavy cream 3 tbsp melted butter Salt and pepper to taste 1 tbsp chives 1 tbsp parsley To a large pot with a few tablespoons of oil, sear the chicken on both sides until golden brown. Remove to a clean plate and set aside. Add the butter and veggies and season with salt and pepper. Cook for 3-5 minutes until the veggies soften and start to turn translucent. Add the garlic and cook until fragrant. Stir in the flour and cook for a minute. Stir in the chicken broth, add the bay leaves and bring to a boil. Add the chicken back in, cover and reduce to a simmer for 20 minutes. Meanwhile, mix the dumpling mixture. Remove the chicken and shred then return to the pot. Stir in the heavy cream. Using an ice cream scoop or two spoons, spoon 1 tbsp sized dumplings into the soup. Cover and simmer for 15 minutes. Enjoy!
Likes : 47101