There are a ton of dishes in this category that are far too broad. If typical Cantonese home cooking, and if we even just limit it to Hong Kong, the variations are wide depending on whether a typical family has roots in Taishan, Chiu Chow, Fujian, Shanghai, or just pure 100% Cantonese / Guangdong, and maybe there’s some Hakka influence in there somewhere.
Some homey dishes that otherwise are typical and more widespread:
steamed tofu with shrimp (and/or pork paste)
scrambled egg tomato (with or without proteins)
scrambled egg shrimp (this is also common in Taishan home cooking in SF Bay Area)
braised pork belly
braised pork tongue
braised meatballs with shitake and for those who like dried seafood, fish maw
braised beef brisket and turnips (and tendons)
steamed fish (or whatever seafood can be found from the market)
steamed chicken (there are multiple variations of this, but ginger, scallion garlic seem to form the baseline, sometimes shiitake). Soy sauce chicken is also not too difficult for households to make.
Cantonese soup (this is a must… the variations on Cantonese soup is a thread of its own)
steamed pork patties - the variations of this are many as well… with conpoy/dried scallop, or salted fish, or mui choy/pickled fermented rehydrated greens, dried squid (to yau), diced mushroom and chestnuts (a classic), maybe a pan fried version of the salted fish pork patty. Less common but very old school is a beef patty and the vital ingredient here is aged dried orange peel in the mixture, one of the best dishes if you can find someone who knows how to make this classic flavor
there’s also the typical protein x veg in one plate: steamed pork ribs over pumpkin/kabocha, bitter melon with beef and black bean sauce, variations of sweet sour pork (or sweet sour something), water chesnut/youtiao/beef stir fry
My cousin grew up eating duck tongues, these exclude the chunkier/bonier parts of the lower jaw that some Canto restaurants like to heavily fry with Maggi sauce to try to sell more beer, and there are a few ways to prepare. I quite enjoyed chicken hearts back in the day (but won’t touch it now).
And there are less classical and off the wall kind of preps that some households take on a whatever /anything goes approach. Coca Cola or Fanta Grape marinated chicken wings was something some kids took to an elementary school picnic or some high school outing.
We’re just scratching the surface here…