First Generation: Recipes from My Taiwanese-American Home by Frankie Gaw

  • Scallion oil (page 11)

    from First Generation: Recipes from My Taiwanese-American Home First Generation by Frankie Gaw

    • Categories: Dressings & marinades; Taiwanese; American; Vegetarian; Vegan
    • Ingredients: scallions; grapeseed oil
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Notes about Recipes in this book

  • Scallion oil

    • eclairea on February 06, 2025

      Not bad, but prefer Kenji’s from The Wok

  • Chili oil ketchup

    • craftycarmen on April 23, 2026

      Really good. I highly recommend taste as you go with the maple syrup. I used Heinz ketchup, which is already sweet. I added the whole amount of maple syrup without tasting and it ended being way too sweet. I added some salt to counteract it and it was much better.

  • Roasted carrots with rosemary, garlic and black vinegar

    • eclairea on December 23, 2024

      Yum! A great side dish. Added some leftover Brussels sprouts which were a nice touch.

  • Cashew "Caesar" salad

    • lauren_4w5d7n on May 20, 2026

      Used 3 hearts of romaine. Dressing was a little heavy. Could have used more lettuce or less dressing

  • Grandma's steamed egg

    • shapije1 on January 25, 2026

      Nice recipe for classic steamed egg that has a texture similar to silken tofu. The custard is a bit too loose/runny for my preference, so might reduce the broth if I try it again. The book provides some ideas for fun toppings, but only in photos—it would have been nice to have some instructions on how to cook the suggested variations.

    • gemini_n56abk on February 22, 2026

      My daughter still loves it but I've tried this recipe twice now and I feel like I'm doing something wrong. Lots of liquid even if cooked.

  • Stir-fried rice cakes with bok choy and shiitake mushrooms

    • meggan on June 09, 2023

      Added chicken and doubled the sauce.

  • Taiwanese beef noodle soup

    • shapije1 on January 20, 2026

      This recipe yields a nicely aromatic soup with rich beef flavor. Having made this dish in the past from other recipes, I’d suggest a few adjustments. If your broth isn’t achieving enough color, add a tablespoon of dark soy sauce. When the stock first boils, try to skim off the impurities/foam that forms on the surface (which will result in a “cleaner” taste). Finally, if tomatoes aren’t in season in your area, you can “cheat” using canned peeled whole tomatoes.

  • Gluten-free dumpling wrappers

    • shapije1 on January 20, 2026

      I was thrilled to come across this recipe as my partner has Celiac’s and I’ve struggled with other dumpling recipes I’ve found online. Without gluten, the dough is still delicate and requires care with folding. However, it’s slightly more forgiving than other recipes I’ve tried. The wrapper crisps up nicely when pan-fried and has a satisfyingly chewy texture.

  • Fried chicken gua bao

    • peaceoutdesign on March 20, 2025

      https://littlefatboy.com/recipes/taiwanese-salt-and-pepper-fried-chicken-gua-bao

  • Black vinegar barbecue beef brisket gua bao

    • eclairea on December 23, 2024

      SO SO SO GOOD, one of the best brisket recipes I’ve ever made.

  • Roasted salmon with soy-orange glaze

    • shapije1 on April 11, 2026

      Pretty straightforward dish that has a beautiful orange flavor. Salmon was amazingly moist when roasted in the orange-onion glaze. Will definitely be adding this one to the weeknight dinner rotation.

    • heyksquared on April 26, 2026

      Truly superb! The flavors of this dish were fantastic, and it’s fairly simple to make.

  • Chili crisp and honey roasted whole chicken

    • Zaranthenia on March 25, 2025

      In a pinch the marinade can be injected into your chicken in the morning for same day dinner, it comes out just as juicy and it's great when you've forgotten. I always double the sauce recipe too because it's great on pretty much any protein!

    • meggan on December 03, 2025

      I followed zaranthenia’s suggestion and injected the chicken. It was amazing.

  • Cinnamon toast crunch butter mochi

    • eclairea on July 06, 2025

      A WINNER! Would make again!

  • Reese's Puffs brownies

    • maryhodgeisme on March 25, 2023

      These brownies have a really unique flavor, closer to butterscotch than peanut butter. the crumble is fantastic - i'm considering making a solo batch of the crumble for ice cream sundaes.

  • Oolong milk tea and almond rice crispy treats

    • eclairea on December 17, 2024

      Made without almonds for nut-free version

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  • ISBN 10 1984860763
  • ISBN 13 9781984860767
  • Linked ISBNs
  • Published Oct 25 2022
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

In this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 100 recipes that defined his childhood as a first-generation Taiwanese American growing up in the Midwest.

In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with.

In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds.

Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials, but endless creative new flavor combinations, for the fundamentals of Taiwanese home cooking.

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