Welcome to Oh My Food Recipes!
The Legacy of Family and Flavor
Food is more than a meal; it’s a bond between generations, a shared language that transcends time. It connects to my heritage, family, and the memories that bind us. Growing up, I stood beside my mom and dad in the kitchen, watching them craft the delicious meals that warmly filled our home. The way they could effortlessly combine ingredients without ever measuring, adding just the right touch to create the perfect dish, was magic! I always wished they had written down those recipes so I could recreate the meals that made me feel so loved.
About Oh My Food Recipes
That’s how Oh My Food Recipes was born: a deep love for the food I grew up eating and a desire to share that love with others. Friends and family often asked for the recipes whenever I shared my latest creation on social media. But in Asian culture, cooking is usually done by feel—just a pinch of this, a dash of that—passed down through generations. It wasn’t until I realized how many people wanted to recreate the dishes that filled their tables. I knew I had to preserve these recipes.
This blog is my way of giving back—sharing those tried-and-tested recipes that have been part of my family’s story, complete with step-by-step photo tutorials and videos to guide you every step of the way. Whether you are searching for dinner inspiration or are eager to try authentic Asian dishes, you’ll find something here that feels like home.
Each recipe is more than just a set of instructions—it’s a way for me to pass down the flavors and traditions that made my childhood so special and create new memories with you in your kitchen. Food is culture. Food is family and love. And I’m sharing my journey with you through Oh My Food Recipes—one delicious dish at a time.
Oh My Food Recipes Mission Statement:
Oh My Food Recipes strives to provide high-quality recipes with step-by-step photos and video tutorials to guide and help you master dishes in your kitchen. We aim to bring diverse cultures and cuisines into your home, making cooking an enjoyable and accessible experience.
Testimony and Review:
When I receive comments like this, it genuinely warms my heart and fulfills my mission. A heartfelt message from Liza made my day: "So many thanks! My mother-in-law is 89 this year, and we live with her so she is not alone. Her deceased husband did most of the cooking, and I don't think she enjoys it. Still, she will rarely eat food we cook. This can't work forever. She is from near Taishan, and I noticed that you have many recipes for things she makes regularly. Tonight, we made this recipe, and she ate heaps - ignored her reheated leftovers! I now have a go-to place for recipes. You've helped us a lot. P.S. delish!" This comment was made on February 21, 2022, for the Chinese beef and broccoli recipe.
Here is another comment from Evelyn: "Hello Tracy! Thank you so much for sharing your memories and recipes. Having been born and raised in Vancouver, B.C. Canada, I felt like I was slowly becoming disconnected from the deep understanding of food as medicine in my Chinese heritage. I missed these recipes with which my grandparents and parents nourished my body, mind, and soul. I sincerely appreciate the contemporary use of the Insta-pot in your recipes, too! Thanks so much for serving as a link to my past. Best wishes, Evelyn." This comment was received on February 2, 2025, regarding the authentic Cantonese Green Radish Carrot Pork Bone Soup recipe.
The fresh strawberry pie is extremely popular and always a crowd-pleaser. Shelly O. commented, "Thank you, Tracy, for posting this recipe! I lost it and used to make it 2 to 3 times a year when the kids were growing up." Susan also expressed a lovely compliment that truly warmed my heart and boosted my confidence to continue sharing my favorite food recipes. She said, "It is so beautiful and delicious; it looks like it came from a fine bakery."
About Tracy Omae
Hello! I’m Tracy Omae (Oh My), a housewife, mother of four, passionate photographer, home cook, and nutritionist for my family. I love food, cooking, and photography. As the creative force behind Oh My Food Recipes, I write all the recipes, style the dishes, take photos, and handle the cleanup in the kitchen.
My culinary journey began at the age of five when my mother taught me how to cook rice. Due to my father’s illness, I took on the responsibility of cooking for my family when I was young, which is where my love for food truly blossomed.
Background:
I was fortunate to grow up in diverse regions, including Macau, Hong Kong, and southern China, where I was exposed to a wide range of authentic Asian cuisines. These experiences deeply influenced my love for food diversity. I’m fluent in both traditional and simplified Chinese and English. During middle school in Hong Kong, I even won an award for cooking creativity, which remains one of my fondest memories.
Education & Experience:
In addition to my international experiences, I lived in Hawaii for two years, further immersing myself in food cultures. I graduated from Brigham Young University in Provo with a degree in Exercise Science, understanding the vital connection between healthy food and an active lifestyle. While in college, I worked in a cafeteria, honing my cooking and food preparation skills in a restaurant setting.
My passion for photography started in 2010 when I took courses to improve my skills. It wasn’t long before I discovered my love for food photography, which became a central part of my creative journey. I have worked on cookbook photography projects, including helping a client with her Happy Tummies cookbook. Recently, I launched my own electronic cookbook, Our Favorite Foods, which is available for purchase.
Running Oh My Food Recipes has been a great learning experience, especially in content creation, SEO, and social media strategy, which made me curious about Digital Marketing. Recently, I obtained a Master’s in Marketing with a Marketing Analytics Specialization at Western Governors University, which helped me sharpen my expertise in the field.
Although I’m not a professional writer, I’m dedicated to sharing my cooking experiences and food culture with you. Your feedback and comments are truly valued, and I hope you enjoy my recipes as much as I enjoy creating them.
Jen enthusiastically shared her experience with our Chinese chili oil recipe: "I've been making this Chili Oil for the last two years. It is the best chili oil I've ever tasted and so easy to make! I give it away to friends and family, and they agree that it's better than any other chili oil they've tried. I cannot recommend this oil enough."
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P.S. All photos, videos, and content are copyrighted. Please do not use them without written consent. Thank you!
FAQs:
The video is in the recipe card section, or you can click on the "Jump to Recipe" button, which will take you directly to the video section.
Our video is meant to supplement the recipe. It doesn't include all the ingredients, tips, and detailed information. However, the post contains step-by-step photo instructions, tips, and all other necessary details.
Although I am Chinese, my family is American Asian, and they enjoy typical American foods like pizza, mac & cheese, french fries, burgers, BBQ ribs, prime ribs, dinner rolls, and other Western foods. I cook a wide variety of foods, from Mexican and Asian to Western styles.
I’m working on it slowly because I handle all aspects of the process: testing recipes, cooking, cleaning, photographing, filming, editing, and writing. On average, a recipe takes around 60-80 hours or more, depending on its complexity. Developing and creating a recipe requires significant time and effort.
I hope you’ll stay tuned by following us on social media and through our newsletters and come back often to discover new recipes!