Welcome to Oh My Food Recipes!
About Tracy Omae
Hi, I'm Tracy Omae, founder of Oh My Food Recipes.
I specialize in authentic Cantonese, Hong Kong, Macau, and Southern Chinese home cooking, as well as approachable Western and fusion recipes. I've been cooking since I was five years old, learning beside my parents in our home kitchens across Macau, Hong Kong, and Southern China.
Every recipe you see here is personally developed, tested multiple times, photographed, and written by me in my home kitchen. My goal is to help home cooks confidently recreate authentic dishes with clear, step-by-step instructions, photos, and video guidance.
My Story: Food, Family, and Heritage
Food has always been more than just meals to me-it is memory, culture, and connection.
I grew up watching my parents cook without measuring cups or written recipes. They cooked by instinct, experience, and tradition, and every dish somehow turned out perfect. As a child, I didn't realize I was learning techniques passed down for generations-I just knew the food felt like love.
Over time, I began to understand that many of these family recipes existed only in memory. That realization became the foundation of my cooking journey. I started documenting dishes carefully so they would not be lost and could be shared with future generations and home cooks around the world.
Today, this blog is my way of preserving those flavors and stories while making them accessible for everyday kitchens.
My Culinary Background
My culinary foundation began in our home kitchen, where cooking was part of daily life rather than a formal practice.
Growing up in Macau, Hong Kong, and Southern China exposed me to a wide range of regional home-style cooking. I learned how ingredients, seasonality, and intuition shape Cantonese and Southern Chinese cuisine.
Later, I lived in Hawaii for two years, where I experienced a broader range of Asian and Pacific Island cuisines. That experience deepened my appreciation for how different cultures interpret similar ingredients in unique ways.
My cooking style today is rooted in authentic home cooking rather than restaurant training. I focus on practical, reliable recipes that home cooks can successfully recreate in their own kitchens.
Education and Creative Journey
I earned a Bachelor of Science in Exercise Science from Brigham Young University, where I developed a deeper understanding of nutrition and balanced living.
During college, I worked in a cafeteria, gaining hands-on experience in food preparation and kitchen operations in a fast-paced environment.
In 2010, I discovered food photography, which became a turning point in my creative journey. Since then, I've combined cooking, photography, and storytelling to document hundreds of recipes and contribute to cookbook projects, including assisting with Happy Tummies. I also published my own digital cookbook, Our Favorite Foods.
About Oh My Food Recipes
I founded Oh My Food Recipes in 2017 to preserve and share authentic Asian home cooking with a global audience.
I hold a Bachelor's degree in Exercise Science from Brigham Young University and a Master's degree in Marketing (Marketing Analytics) from Western Governors University. Alongside my academic background, I have years of hands-on experience in food photography, recipe development, and digital publishing.
Cooking has always been part of my life. I grew up learning traditional Asian home cooking through observation and experience, where recipes were never written down but passed down through practice.
Like many families, I realized these recipes risk being lost over time. This blog became my way of preserving those flavors and making them accessible to home cooks everywhere.
Every recipe on Oh My Food Recipes includes detailed instructions, step-by-step photos, and videos to guide you through the cooking process. My goal is to make authentic Asian cooking approachable, reliable, and enjoyable in everyday kitchens.
Food is culture. Food is family. Food is love.
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.
My Recipe Standards and Process
Every recipe on Oh My Food Recipes follows a consistent development process:
Research → Cook → Test → Photograph → Film → Publish → Update
Before publishing, each recipe is:
- Tested at least 2-3 times
- Written with clear, step-by-step instructions
- Supported with original photos and videos
- Adapted with ingredient substitutions for accessibility
- Reviewed and updated based on reader feedback
I do not publish untested or AI-generated recipes.
Why You Can Trust My Recipes
- I grew up cooking in Macau, Hong Kong, and Southern China
- I learned traditional cooking directly from my parents and family
- Every recipe is tested repeatedly in a home kitchen
- Techniques reflect authentic Cantonese home cooking
- Ingredients are adapted for U.S. grocery availability without losing authenticity
- Recipes are regularly updated for clarity and accuracy
Reader Experiences
Nothing makes me happier than hearing how these recipes bring comfort, memories, and joy to your kitchens. Here are a few messages from readers who have shared their experiences:
Liza (Chinese beef and broccoli 2022)
Liza shared that she made my Chinese beef and broccoli recipe for her 89-year-old mother-in-law, who loved it so much she ate multiple servings-a rare moment that brought joy to their family meal.
Evelyn (Cantonese Green Radish Carrot Pork Bone Soup, 2025)
Evelyn wrote that my green radish carrot pork bone soup recipes helped her reconnect with her Chinese heritage and the traditional "food as medicine" cooking she grew up with in her family.
Shelly O. (Fresh strawberry pie)
Shelly shared that my fresh strawberry pie recipe brought back memories of making it for her children years ago and thanked me for helping her find it again.
Jen (Chinese Chili Oil)
Jen has been making my Chinese chili oil recipe for two years and says it's the best she's ever tried, often gifting it to friends and family who love it, too.
Connect With Me
I love connecting with readers and fellow food lovers.
You can follow along here:
- Facebook - recipe updates and cooking discussions
- Pinterest - save and discover recipes
- Instagram - behind-the-scenes cooking and photography
- YouTube - step-by-step video tutorials
You can also subscribe to my newsletter for new recipes, cooking tips, and seasonal ideas.
Media & Collaborations
For collaborations, media inquiries, or partnerships, please use the contact page or email provided on the site.
Thank you for visiting Oh My Food Recipes!
P.S. All photos, videos, and content are copyrighted. Please do not use them without written consent. Thank you!
FAQs:
Videos are usually located in the recipe card section. You can also click "Jump to Recipe" to go directly to the instructions and video.
No. Videos are meant to complement the written recipe. For full details, please refer to the blog post, which includes ingredients, measurements, tips, and step-by-step photos.
No. While I specialize in Chinese and Asian cuisine, my family enjoys a wide range of foods including American, Mexican, and other Asian dishes.
Each recipe takes 60-80+ hours to test, photograph, film, and write. I prioritize quality, accuracy, and authenticity over speed.
I hope you'll stay tuned by following us on social media and through our newsletters, and come back often to discover new recipes!