F*cking Good Butter Chicken (Chicken/Murgh Makhani)

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, main
Serves: 6 | Prep time: 30 mins | Cook time: 30 mins

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Butter chicken is no doubt the most popular dish at most Indian restaurants. It’s creamy, full of flavour, and has the perfect amount of sweetness. It’s an indulgent dish and I can never get enough of it. I’ve tried a LOT of different butter chickens in my life and I’ve come to realize that my favourite butter chickens have been on the sweeter side. I’ve tried to make this dish multiple times in the past with different recipes and methods, but it was never quite right to my liking. There is a lot of variation out there between recipes in terms of level of heat, salt, sweetness, tomato flavour, and even blend of spices. I was beginning to give up on my quest, until someone mentioned trying the Youtube recipe by Chef Varun Inamdar. I’m not a big youtube person when it comes to recipes (which is probably why I never came across it on my own), but this video had 47 MILLION views and has been deemed THE most popular butter chicken recipe on the internet. With a reputation like that, of course I had to try it. As you can probably guess, it was fucking amazing! It’s rich, buttery, and on the sweeter side. You can even taste the flavours of the aromatics that elevate this dish. The only complaint I had was that it was TOO sweet for my liking so I’ve cut down the sugar level by 1/3. I also decreased the amount of butter used (don’t worry, there’s still plenty in this dish to make it deliciously unhealthy) and swapped out cream with cashew cream. OH, and lastly I also doubled his original recipe because it was so damn good that I’d finish it all in one sitting on my own, so i figured I should make enough to share 😜.

A Quick Note on Chilli Powder

This recipe uses Kashmiri chilli powder, which is an Indian chilli powder variety that’s not too spicy and it what gives the dish its orangey/red colour. It can be a bit hard to find unless you’ve got an Indian grocer near you, but if you can’t find it, a good substitute is gochugaru, which is a Korean chilli powder. Do NOT substitute with cayenne pepper which is a MUCH spicier chilli powder. If you absolutely can’t find Kashmiri chilli powder nor gochugaru, then you can substitute with 1 part cayenne powder: 3 parts paprika.

Check out my easy naan recipe to serve with this butter chicken!

Quick and So Easy 2-Ingredient Naan

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

Chicken marinade:
- 600g (3 medium-sized) chicken breasts, skinless, boneless, diced to 2.5cm pieces
- 1 Tbsp ginger, grated
- 1 Tbsp garlic, finely minced
- 2 Tbsps kashmiri chilli powder (or gochugaru/Korean chilli powder)
- Pinch of salt
Sauce:
- 1 large brown onion, diced
- 2 Tbsps (30g) + 1 stick (115g / 8 Tbsps) butter
- 1kg (~5 large) tomatoes, roughly chopped
- 100g raw unsalted cashews
- 1 cup water
- 2 Tbsps garlic, finely minced
- 3 Tbsps white vinegar
- 1/4 cup (53g) sugar
- 1 tsp garam masala
- 1/4 cup kashmiri chilli powder (or gochugaru/Korean chilli powder)
- 1 cup cashew cream (or blend 40 raw cashews (90g) with 2/3 cup water)
- 2 tsps dried fenugreek leaves (kasuri methi)
- Salt to taste

Directions:

Marinate the chicken: in a mixing bowl, add the ginger paste, garlic, chilli powder, and a pinch of salt. Mix well and set aside at room temperature for 15 minutes.

In a large pan or pot on MED heat, add a drizzle of oil and sear the marinated chicken pieces on both sides for 1-2 minutes. Do not crowd the pan, have the chicken in a single layer. You will have to do this in 2-3 batches depending on the size of your pan/pot. Once finished, remove the chicken and set aside in a bowl.

In the same pan, add another drizzle of oil then add in the diced onion and 2 Tbsps butter. Sauté for 4-5 minutes until the onion is translucent.

Next add in the tomatoes and cashews and mix well. Add in 1 cup of water, garlic, vinegar, sugar, garam masala, chilli powder, and a big pinch of salt. Turn down the heat to LOW-MED and let the sauce simmer for 20 minutes. Mix it around every 5 minutes to ensure nothing sticks to the bottom of the pan.

(While you wait, you can make any sides you wish to serve this with: ie. basmati rice, naan.)

After 20 minutes, turn the heat OFF and use a stick blender or a high speed blender to purée everything in the pot until smooth (a high speed blender will get you smoother results than a stick blender).

Return the blended sauce back into the pan. Turn the heat back on to MED and add in the chicken (from step 2), 1 stick of butter, cashew cream*, and crush the dried fenugreek leaves into the pot. Mix it all around and let it simmer for 5-7 minutes. Taste and adjust salt and sugar as needed. Done! Serve with basmati rice or naan.

*Note: if you don’t have cashew cream, you can simply blend 40 raw cashews (90g) with 2/3 cup water in a high speed blender until smooth.

Summarized Recipe:

F*cking Good Butter Chicken (Chicken/Murgh Makhani)

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, main
Serves: 6 | Prep time: 30 mins | Cook time: 30 mins

Ingredients:

Chicken marinade:
- 600g (3 medium-sized) chicken breasts, skinless, boneless, diced to 2.5cm pieces
- 1 Tbsp ginger, grated
- 1 Tbsp garlic, finely minced
- 2 Tbsps kashmiri chilli powder (or gochugaru/Korean chilli powder)
- Pinch of salt
Sauce:
- 1 large brown onion, diced
- 2 Tbsps (30g) + 1 stick (115g / 8 Tbsps) butter
- 1kg (~5 large) tomatoes, roughly chopped
- 100g raw unsalted cashews
- 1 cup water
- 2 Tbsps garlic, finely minced
- 3 Tbsps white vinegar
- 1/4 cup (53g) sugar
- 1 tsp garam masala
- 1/4 cup kashmiri chilli powder (or gochugaru/Korean chilli powder)
- 1 cup cashew cream (or blend 40 raw cashews (90g) with 2/3 cup water)
- 2 tsps dried fenugreek leaves (kasuri methi)
- Salt to taste

Directions:

Marinate the chicken: in a mixing bowl, add the ginger paste, garlic, chilli powder, and a pinch of salt. Mix well and set aside at room temperature for 15 minutes.
In a large pan or pot on MED heat, add a drizzle of oil and sear the marinated chicken pieces on both sides for 1-2 minutes. Do not crowd the pan, have the chicken in a single layer. You will have to do this in 2-3 batches depending on the size of your pan/pot. Once finished, remove the chicken and set aside in a bowl.
In the same pan, add another drizzle of oil then add in the diced onion and 2 Tbsps butter. Sauté for 4-5 minutes until the onion is translucent.
Next add in the tomatoes and cashews and mix well. Add in 1 cup of water, garlic, vinegar, sugar, garam masala, chilli powder, and a big pinch of salt. Turn down the heat to LOW-MED and let the sauce simmer for 20 minutes. Mix it around every 5 minutes to ensure nothing sticks to the bottom of the pan.
(While you wait, you can make any sides you wish to serve this with: ie. basmati rice, naan.)
After 20 minutes, turn the heat OFF and use a stick blender to purée everything in the pot until smooth. To get a smoother sauce, you can put everything in a high speed blender instead. Return the blended sauce back into the pan.
Turn the heat back on to MED and add in the chicken (from step 2), 1 stick of butter, cashew cream, and crush the dried fenugreek leaves into the pot. Mix it all around and let it simmer for 5-7 minutes. Taste and adjust salt and sugar as needed. Done! Serve with basmati rice or naan.

April 16, 2024April 16, 2024

AbbyLeave a comment

Korean Sweet Pickled Radish (“Chicken-mu”)

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, easy, sides, vegetarian, quick, healthy, low cal, vegetarian
Serves: 6 | Prep time: 10 mins | Cook time: marinate for 2 days

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Toby and I are obsessed with Korean Fried Chicken. Whenever we move to a new town, we are always on the lookout for a good Korean fried chicken spot (and also a good ramen spot). Throughout our travels around Australia, our favourite Korean chicken spot still remains to this day, 7 Grams Chicken in Perth, Western Australia. It’s just so damn good and the chicken is always cooked perfectly – there’s no comparison. With every serving of Korean fried chicken, a little bowl of sweet cold pickled radishes always accompanies it. This little bowl of radishes is the perfect accompaniment to cut the grease – it’s not too sour and not too sweet, and the refreshing crunch of the perfect little white cubes makes you forget that you’re gorging on oily fried chicken and that somehow you’re still being healthy by eating your vegetables. We love our pickled radishes so much that we always get extra orders, but now that I’ve learned how to make this, I can stop paying extra for the pickled radishes and make it myself ahead of time!

We’ve never been to Korea, but when I was researching this recipe I found that it is also often called “Chicken-mu”. ‘Mu’ means radish in Korean and this specific pickled radish dish is pretty much only served with fried chicken, which is why they call it ‘Chicken-mu’!

What type of radish?

It is no surprise that a Korean radish is used to make this recipe. It is generally smaller and rounder than the common Chinese style daikon radish and has a green colour on the top half. A Korean radish has a little less water content which results in a crunchier texture and holds up well in the pickling liquid. If you can’t find a Korean radish, substitute with daikon instead, but results may differ a little.

Happy cooking!

Ingredients you’ll need:

Pickling liquid:
- 1/3 cup granulated sugar
- 1/3 cup white vinegar
- 1/3 cup water
- 1 tsp kosher salt
450g (1lb = 1 small) Korean radish, peeled and cut into 1.5 cm cubes

Directions:

In a large glass container (with a lid), add in the sugar, vinegar, water and salt. Shake the container until the sugar and salt have dissolved.

Rinse the radish and peel it, then chop it into 1.5cm cubes.

Add in the cubed radishes. Ensure all of the radish is submerged into the pickling liquid – if not, double the amount of pickling liquid. Close the lid and let it marinate for at least 24 hours (flavours will be better after 48 hours). Store up to 10 days, flavours will be best if eaten within 4 days.

Summarized Recipe:

Korean Sweet Pickled Radish (“Chicken-mu”)

Ingredients:

Pickling liquid:
- 1/3 cup granulated sugar
- 1/3 cup white vinegar
- 1/3 cup water
- 1 tsp kosher salt
450g (1lb = 1 small) Korean radish, peeled and cut into 1.5 cm cubes

Directions:

In a large glass container (with a lid), add in the sugar, vinegar, water, and salt. Shake the container until the sugar and salt have dissolved.
Add in the cubed radishes. Ensure all of the radish is submerged into the pickling liquid – if not, double the amount of pickling liquid. Close the lid and let it marinate for at least 24 hours (flavours will be better after 48 hours). Store up to 10 days, flavours will be best if eaten within 4 days.

April 16, 2024

AbbyLeave a comment

Taiwanese Pickled Garlic Smashed Cucumber

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: asian, quick, easy, Taiwanese, vegetarian, sides, healthy, low cal
Serves: 1 large jar, about 6 portions as sides | Prep time: 1 hour | Cook time: marinate for 4 hours

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Pickled smashed cucumber is a common side dish in Taiwan that pairs well with almost anything. You can find it in pre-packed lunch boxes or in self-serve portions in small restaurants in the market. It cuts the grease and cleanses your palate. This mildly spicy and very garlicky version is super easy and you can make it in 5 minutes (after soaking the cucumbers in salt for 1 hour 🤫). You can serve it immediately, but it’s best served after marinating for at least 4 hours or overnight.

Happy cooking!

Ingredients you’ll need:

2 large (450g/1lb) cucumbers
1 tsp kosher salt
Pickling liquid:
- 2 garlic cloves, minced
- 2 bird’s eye chilli, thinly sliced
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup white sugar
- 1/4 cup rice vinegar

Directions:

Cut the cucumbers in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.

In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for up to 1 week, best eaten within 3 days.

Summarized Recipe:

Taiwanese Pickled Garlic Smashed Cucumber

Ingredients:

2 large (450g/1lb) cucumbers
1 tsp kosher salt
Pickling liquid:
- 2 garlic cloves, minced
- 2 bird’s eye chilli, thinly sliced
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup white sugar
- 1/4 cup rice vinegar

Directions:

Cut the cucumbers in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.
In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for at least 2-3 days.

April 16, 2024

AbbyLeave a comment

Haluski – a yummy buttery cabbage & noodle dish

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: mains, easy, Czech, <30 mins
Serves: 4-6 | Prep time: 20 mins | Cook time: 30 mins

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I’ll be honest, I had never heard of Haluski before until one day I was googling recipes for inspiration on how to use up my week old leftover cabbage in the fridge, so there’s no heart felt nostalgia or travel memory associated with this dish to fill up this post. I simply saw it, tested a few recipes, and decided on this version that I’m sharing today because it’s tasty.

From my Google research, Haluski is a central/eastern European dish with arguable origins of either Poland, Solvakia, Hungary, or Ukraine – Toby thinks there’s even a Czech version too. It’s essentially bacon, onions, and cabbage cooked in butter and bacon fat, then mixed with fresh cooked egg noodles. It’s quick and easy, a little oily (from the butter and bacon fat), and definitely delicious. Give it a try!

Happy cooking!

Ingredients you’ll need:

3 Tbsps butter
400g (~6 strips) of thick cut bacon, chopped
1 large yellow onion, diced
2 cloves garlic, minced
1 med cabbage (~1kg), cored and diced
4 portions (~10oz) of egg noodles – or alternatively nokedli
Fresh ground black pepper to taste
Kosher salt to taste

Directions:

In a large skillet on MED-HIGH heat, melt the butter until it starts to lightly brown – you’ll smell the aroma of brown butter.

Then add in the bacon and sauté until browned and lightly crispy.

Next, add the garlic and onions. Continue to cook for another 3-4 minutes until the onion is translucent and lightly browned.

Next, add in the diced cabbage and sauté for 8-10 minutes until the cabbage has softened and lightly browned.

While the cabbage is cooking, cook the egg noodles in salted water according to package instructions. When cooked, drain and set aside.

Once the cabbage has cooked, add in the cooked egg noodles, freshly ground black pepper, and a big pinch of salt. Mix it around and taste to adjust salt as needed. Done!

Summarized Recipe:

Haluski – a yummy buttery cabbage & noodle dish

Ingredients:

3 Tbsps butter
400g (~6 strips) of thick cut bacon, chopped
1 large yellow onion, diced
2 cloves garlic, minced
1 med cabbage (~1kg), cored and diced
4 portions (~10oz) of egg noodles – or alternatively nokedli
Fresh ground black pepper to taste
Kosher salt to taste

Directions:

In a large skillet on MED-HIGH heat, melt the butter until it starts to lightly brown – you’ll smell the aroma of brown butter, then add in the bacon. Sauté the bacon until browned and lightly crispy.
Next, add the garlic and onions. Continue to cook for another 3-4 minutes until the onion is translucent and lightly browned.
Next, add in the diced cabbage and sauté for 8-10 minutes until the cabbage has softened and lightly browned.
While the cabbage is cooking, cook the egg noodles in salted water according to package instructions. When cooked, drain and set aside.
Once the cabbage has cooked, add in the cooked egg noodles, freshly ground black pepper, and a big pinch of salt. Mix it around and taste to adjust salt as needed. Done!

April 16, 2024

AbbyLeave a comment

Garlic Soy Sauce Paste/Dressing

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: easy, Asian, quick, Taiwanese, <15 mins, sauces
Serves: 1.5 cups of sauce | Prep time: 5 mins | Cook time: 5 mins

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Soy sauce paste is one of the most popular sauces you’ll find in Taiwanese street food, often drizzled over a wide variety of dishes including fried fish cake tempura, century egg with silken tofu, dan bing, sautéed vegetables…the list goes on! It’s so versatile, yet so difficult to find outside of Taiwan.

Soy sauce paste is more than just thickened soy sauce – it’s lightly sweetened but still maintains the umami profile. It’s a little similar to oyster sauce – in fact, some people use it interchangeably with vegetarian/mushroom oyster sauce if soy sauce paste is not readily available.

This recipe is a garlic version of the classic soy sauce paste which in my opinion makes it even better! It’s quick and easy, and the sauce will keep in the fridge for up to a week – just give it a shake each time you’re about to use it!

Happy cooking!

Ingredients you’ll need:

Garlic puree:
- 4 cloves (25g) garlic, peeled with fibrous ends cut off
- 1/2 cup (120ml) water
Soy sauce paste:
- 1/4 cup (60ml) soy sauce (ie. kikkoman)
- 1/4 cup (60ml water)
- 2 Tbsps (25g) granulated sugar
- 1.5 Tbsps cornstarch
- 2 Tbsps water
2 Tbsps (25g) granulated sugar

Directions:

Make the garlic purée: Add the garlic with 1/2 cup of water into a high speed blender. Blend until you get a smooth paste. Set aside.

Add the soy sauce paste ingredients to a saucepan

Make the soy sauce paste: In a small saucepan on MED heat, add in the soy sauce, 1/4 cup water, and sugar. Stir until the sugar has dissolved. Let the sauce come to a light simmer. While you’re waiting, in a separate bowl, mix together the cornstarch and 2 Tbsps of water. When the sauce has come to a simmer, add in the cornstarch/water mixture and continuously whisk for about 1 minute or until the mixture comes to a gloopy paste. Turn off the heat and set aside to let cool.

Once the soy sauce paste has slightly cooled, add in the garlic purée (from step 1) and 2 Tbsps of sugar. Mix it all together and taste to adjust salt or sugar. Done! Keeps well in the fridge for up to 1 week.

Summarized Recipe:

Garlic Soy Sauce Paste/Dressing

Ingredients:

Garlic puree:
- 4 cloves (25g) garlic, peeled with fibrous ends cut off
- 1/2 cup (120ml) water
Soy sauce paste:
- 1/4 cup (60ml) soy sauce (ie. kikkoman)
- 1/4 cup (60ml water)
- 2 Tbsps (25g) granulated sugar
- 1.5 Tbsps cornstarch
- 2 Tbsps water
2 Tbsps (25g) granulated sugar

Directions:

Make the garlic purée: Add the garlic with 1/2 cup of water into a high speed blender. Blend until you get a smooth paste. Set aside.
Make the soy sauce paste: In a small saucepan on MED heat, add in the soy sauce, 1/4 cup water, and sugar. Stir until the sugar has dissolved. Let the sauce come to a light simmer. While you’re waiting, in a separate bowl, mix together the cornstarch and 2 Tbsps of water. When the sauce has come to a simmer, add in the cornstarch/water mixture and continuously whisk for about 1 minute or until the mixture comes to a gloopy paste. Turn off the heat and set aside to let cool.
Once the soy sauce paste has slightly cooled, add in the garlic purée (from step 1) and 2 Tbsps of sugar. Mix it all together and taste to adjust salt or sugar. Done! Keeps well in the fridge for up to 1 week.

April 16, 2024April 16, 2024

AbbyLeave a comment

Kapow! Popcorn Shrimp (a Montana’s copycat)

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: <30 mins, appetizers, easy, quick, snacks
Serves: 4 as an appetizer (1 large plate) | Prep time: 20 mins | Cook time: 20 mins

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Montana’s is a restaurant chain in Canada that I used to go quite frequently with my friends in high school and undergrad years. My two favourite things to order was the apple chicken goat cheese salad (see my copy cat version here) and the “KAPOW! Shrimp” appetizer. It’s deep fried shrimp in a lightly crunchy batter with a sweet creamy sauce drizzled over top. It was always served in a skillet on a bed of lettuce and it was SO addicting, albeit a little pricey at $14 for a small portion. I never considered trying to make it myself until one day I was browsing through the cooking subreddit and someone that used to work there said that their sauce was simply sweet chilli sauce mixed with caesar dressing (specifically the Diana’s brand sweet chilli sauce and the Renées mighty cesar dressing). This blew my freaking mind. I had always imagined the sauce to be so unique and difficult, which is why I never attempted it – until now. They didn’t have a recipe for the shrimp batter but someone said frozen pre-made popcorn shrimp was good enough, but I found a decent shrimp batter on Damn Delicious and put the two together for this recipe. The results weren’t perfect, but it was very close – so close that I’ve published this recipe anyway! I suspect the difference is due to the specific brands of sauces that I used. I tried, but I couldn’t find Diana’s or Renées brand in NYC. I guess I’ll just have to pick up a couple bottles during my next trip to Canada and test it out!

Happy cooking!

Ingredients you’ll need:

Kapow Sauce:
- 2 Tbsps sweet chilli sauce (ie. Diana’s)
- 1/4 cup caesar dressing (ie. Renées mighty caesar)
Batter:
- 1/4 cup cornstarch
- 1/2 cup flour
- 1 Tbsp sriracha hot sauce
- 1 large egg
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 Tbsp lemon juice)
Breading:
- 2 cups panko (Japanese bread crumbs)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
4 cups of oil for deep frying (ie. canola, vegetable)
500g (~1 pound) raw medium-sized shrimp, peeled & deveined, pat dry
Serve with a wedge of lime

Directions:

Make the sauce: In a small bowl, mix together the sweet chilli sauce and caesar dressing. Set aside.

Make the batter: In another bowl, mix together all the batter ingredients: cornstarch, flour, sriracha, egg, and buttermilk. Set aside.

Make the breading: In a wide-based bowl, mix all the breading ingredients together: panko, onion powder, garlic powder, dried basil, and dried oregano. Set aside.

Bread the shrimp: Add the shrimp into the batter (from step 2). Working with one piece at a time, shake off excess batter and coat in the breading mixture (from step 3). Gently press the breading into the shrimp so it sticks better. Place the coated shrimp onto a tray.

Cook the shrimp: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the shrimp in batches for 2-3 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate. Once you’ve fried all of the shrimp, turn the heat off.

Sauce it up: Once the fried shrimp have cooled a little, add in the sauce and mix thoroughly. Serve immediately!

Summarized Recipe:

Kapow! Popcorn Shrimp (a Montana’s copycat)

Ingredients:

Kapow Sauce:
- 2 Tbsps sweet chilli sauce (ie. Diana’s)
- 1/4 cup caesar dressing (ie. Renées mighty caesar)
Batter:
- 1/4 cup cornstarch
- 1/2 cup flour
- 1 Tbsp sriracha hot sauce
- 1 large egg
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 Tbsp lemon juice)
Breading:
- 2 cups panko (Japanese bread crumbs)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
4 cups of oil for deep frying (ie. canola, vegetable)
500g (~1 pound) raw medium-sized shrimp, peeled & deveined, pat dry
Serve with a wedge of lime

Directions:

Make the sauce: In a small bowl, mix together the sweet chilli sauce and caesar dressing. Set aside.
Make the batter: In another bowl, mix together all the batter ingredients: cornstarch, flour, sriracha, egg, and buttermilk. Set aside.
Make the breading: In a wide-based bowl, mix all the breading ingredients together: panko, onion powder, garlic powder, dried basil, and dried oregano. Set aside.
Bread the shrimp: Add the shrimp into the batter (from step 2). Working with one piece at a time, shake off excess batter and coat in the breading mixture (from step 3). Gently press the breading into the shrimp so it sticks better. Place the coated shrimp onto a tray.
Cook the shrimp: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the shrimp in batches for 2-3 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate. Once you’ve fried all of the shrimp, turn the heat off.
Sauce it up: Once the fried shrimp have cooled a little, add in the sauce and mix thoroughly. Serve immediately!

April 14, 2024April 14, 2024

AbbyLeave a comment

Taiwanese Popcorn Chicken 鹽酥雞

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: appetizers, Asian, easy, snacks, Taiwanese
Serves: 4 as a snack (1 large bowl) | Prep time: marinate for 12 hours | Cook time: 20 minutes

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Ohhh yesssssss! I’m so excited to share this recipe with you all because Taiwanese popcorn chicken is SUPER addicting and is one of my all time favourite Taiwanese street foods. There used to be quite a few night market food stalls in Taiwan that sell this, but for some reason in recent years it’s been harder and harder to find. My parents’ place in Taiwan is within walking distance to the Shih-lin night market and when we were kids, we used to visit every summer and would occasionally go to the shitty small movie theatre in the night market for a cheap late night flick. Instead of popcorn as the traditional movie theatre food, popcorn chicken was our weakness. We would always go to the same popcorn chicken stall and each order our own large portion for the movie, along with a few fried tempura fish cakes. It was a time of bliss – I’d look forward to the chicken more than the actual movie 🙃. Now every time I see Taiwanese popcorn chicken, I’m transported back to those days of my parents taking us kids to the movies and indulging at the night market. That shitty movie theatre has since closed down and that food vendor is no longer there 😢, but I’m glad I figured out how to recreate the recipe so I can have it on demand any time.

How does Taiwanese popcorn chicken differ from regular popcorn chicken, you ask?

First of all, the batter coating is made with sweet potato starch rather than just regular flour which creates a more delicate crisp. Secondly, the chicken is marinated in a mix of common Taiwanese ingredients such as cooking rice wine, white pepper, and 5-spice powder that gives it a distinct flavour. Thirdly, this is eaten without a sauce, but topped with ground white pepper, salt, and chilli powder (optional). Fourth and finally, it is served with deep fried Thai basil leaves which in my opinion is crucial and adds an extra layer of flavour between bites of chicken. I am a Taiwanese popcorn chicken snob and will only order from food stalls if they serve it with the basil leaves 😅.

Happy cooking!

Ingredients you’ll need:

Chicken Marinade:
- 3 Tbsps soy sauce
- 1.5 Tbsps cooking rice wine/michu
- 3 cloves garlic, minced
- 3 tsps white sugar
- 3/4 tsp kosher salt
- 3/4 tsp ground white pepper
- 1/2 tsp 5-spice powder
- 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
2 Tbsps all purpose flour
1/4 tsp baking powder
1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
4 cups oil for frying (ie. canola, vegetable)
1 large handful of Thai basil leaves, washed and throughly dried
Seasoning:
- 1/2 tsp chili powder (optional)
- 1/2 tsp ground white pepper
- 1/4 tsp fine salt

Directions:

Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.

The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.

Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.

Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate.

Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a cooling rack or a paper towel-lined plate to crisp up.

Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

Summarized Recipe:

Taiwanese Popcorn Chicken 鹽酥雞

Ingredients:

Chicken Marinade:
- 3 Tbsps soy sauce
- 1.5 Tbsps cooking rice wine/michu
- 3 cloves garlic, minced
- 3 tsps white sugar
- 3/4 tsp kosher salt
- 3/4 tsp ground white pepper
- 1/2 tsp 5-spice powder
- 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
2 Tbsps all purpose flour
1/4 tsp baking powder
1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
4 cups oil for frying (ie. canola, vegetable)
1 large handful of Thai basil leaves, washed and throughly dried
Seasoning:
- 1/2 tsp chili powder (optional)
- 1/2 tsp ground white pepper
- 1/4 tsp fine salt

Directions:

Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.
The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.
Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.
Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate. Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a paper towel-lined plate to crisp up.
Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

April 14, 2024

AbbyLeave a comment

Bakkwa – Chinese Pork Jerky (sweet and salty goodness)

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, snacks
Serves: 2 batches (20 pieces) | Prep time: 24 hours to marinate | Cook time: 1 hour

Jump to recipe |

Unlike a Western-style of jerky that’s usually tougher and dehydrated, Bakkwa is a Chinese-style pork jerky that’s much softer, has a very different flavour profile, and in my opinion, WAY more addicting. It’s made by marinating ground pork in sauces and spices then grilled or baked in a very thin layer. It kind of reminds me of lap cheong (Chinese sausage) but with a sweet glaze.

Because they’re made with fatty ground pork and are grilled, Bakkwa is considered an indulgent food item in Asia and is not eaten all the time due to health considerations (and also they can surprisingly get quite expensive). If you’re looking for Bakkwa in Asia, ‘Bee Cheng Hiang’ is the most popular (and common) place to get it. They’ve got multiple locations throughout in Asia and sell them either fresh as street food or in real fancy packages. They are very popular gift items as souvenirs and also during Chinese New Year. Many countries no longer allow foriegn pork products into the country so sadly we couldn’t stock up on it when we were in Singapore or Taiwan 💔😞.

I had always though Bakkwa was super difficult to make due to the high price point and the complex flavours, but I recently came across a homemade Bakkwa recipe that made it look so damn simple, that I had to try it myself. I googled a few different recipes, a after a bit of trial and error and tweaking, I’ve finally put together my own blend of sauces and spices that comes pretty close to what you get in the shops. The best part is that it really is very simple and SO MUCH cheaper than buying it in stores. You’ve definitely got to try out this recipe.

Happy cooking!

Ingredients you’ll need:

600g ground pork
200g (1 cup) granulated sugar
2 Tbsps water
2 Tbsps dark soy sauce
2 Tbsps fish sauce
1.5 Tbsps oyster sauce
1 Tbsp Shaoxing wine
1 tsp sesame oil
1 tsp ground white pepper
2 tsps 5-spice powder
1 tsp ginger powder
Glaze: 2 Tbsps (40g) honey + 1 Tbsp water

Directions:

Mix all the ingredients of the bakkwa (except the glaze) together in a mixing bowl: ground pork, sugar, water, dark soy sauce, fish sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, 5-spice powder, and ginger powder. Place in an airtight container or ziploc bag and let it marinate in the fridge overnight.

The next day, preheat the oven to 300˚F/150˚C.

Divide the pork into two equal portions and place each one on a liner.

Prepare 2 lined baking trays. Take the liner out from the trays and divide the marinated pork into two equal batches onto each liner. Use the back of a spoon and spread out the pork evenly. Place a sheet of plastic wrap over the top of the pork and use a rolling pin to further flatten the pork to a 2mm in thickness. You can use a butter knife to straighten the edges as best as you can to make it a clean rectangle (see photo).

Bake until the pork can be lifted in one piece without breaking

Bake the pork in the preheated oven for 15-20 minutes or until the edges are slightly brown and the pork is firm enough to lift up in one piece. Pour out any excess liquid that is released when baking. Use kitchen scissors and cut the pork into even pieces then flip them. Bake again for another 15-20 minutes so the other side is slightly browned.

While the pork is baking, make the glaze by mixing 2 Tbsps honey with 1 Tbsp of water.

Once both sides have been baked, turn the oven setting to BROIL. While the oven heats up further, brush the glaze over the top of each piece. Continue to bake on a broil setting for 1-2 minutes on the top rack to let the glaze caramelize – watch the bakkwa carefully so it doesn’t burn. Remove from the oven, flip each piece over and brush the glaze on top. Put it back in the oven on broil for another 1-2 minutes until caramelized.

Once finished, turn off the oven and let the pork pieces cool on a cooling rack. Done!

Summarized Recipe:

Bakkwa – Chinese Pork Jerky (sweet and salty goodness)

Ingredients:

600g ground pork
200g (1 cup) granulated sugar
2 Tbsps water
2 Tbsps dark soy sauce
2 Tbsps fish sauce
1.5 Tbsps oyster sauce
1 Tbsp Shaoxing wine
1 tsp sesame oil
1 tsp ground white pepper
2 tsps 5-spice powder
1 tsp ginger powder
Glaze: 2 Tbsps (40g) honey + 1 Tbsp water

Directions:

Mix all the ingredients of the bakkwa (except the glaze) together in a mixing bowl: ground pork, sugar, water, dark soy sauce, fish sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, 5-spice powder, and ginger powder. Place in an airtight container or ziploc bag and let it marinate in the fridge overnight.
The next day, preheat the oven to 300˚F/150˚C.
Prepare 2 lined baking trays. Take the liner out from the trays and divide the marinated pork into two equal batches onto each liner. Use the back of a spoon and spread out the pork evenly. Place a sheet of plastic wrap over the top of the pork and use a rolling pin to further flatten the pork to a 2mm in thickness. You can use a butter knife to straighten the edges as best as you can to make it a clean rectangle (see photo).
Bake the pork in the preheated oven for 15-20 minutes or until the edges are slightly brown and the pork is firm enough to lift up in one piece. Pour out any excess liquid that is released when baking. Use kitchen scissors and cut the pork into even pieces then flip them. Bake again for another 15-20 minutes so the other side is slightly browned.
While the pork is baking, make the glaze by mixing 2 Tbsps honey with 1 Tbsp of water.
Once both sides have been baked, turn the oven setting to BROIL. While the oven heats up further, brush the glaze over the top of each piece. Continue to bake on a broil setting for 1-2 minutes on the top rack to let the glaze caramelize – watch the bakkwa carefully so it doesn’t burn. Remove from the oven, flip each piece over and brush the glaze on top. Put it back in the oven on broil for another 1-2 minutes until caramelized. Once finished, turn off the oven and let the pork pieces cool on a cooling rack. Done!

April 14, 2024

AbbyLeave a comment

Cantonese Fried Fish with a Corn Gravy (粟米斑塊)

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, mains
Serves: 4-6 (1 large plate) | Prep time: 20 mins | Cook time: 30 mins

Jump to recipe |

This dish a wrapped in nostalgia for me. It’s fried fish fillet pieces with a cornstarch/egg/corn gravy drizzled over top. It’s a savoury dish with a little sweetness in the sauce. Serve over a bed of jasmine rice and some veggies.

When our family first moved to Canada from Taiwan, there were limited options of Asian restaurants and grocery stores in our neighbourhood at the time. I remembered my mom always went to the same small Asian grocery store and beside it was a little Asian restaurant called ‘New Asia’. It was a small place with no more than 4-5 tables, each with a thick layer of disposable white plastic tablecloths on top. We’d either dine-in or mom would occasionally get takeaway to bring home after a visit to the grocery store next door. On one dine-in occasion, I must’ve been about 8-9 years old at the time, it was a quiet wintery night and there was only one other table apart from ours at the restaurant. My mom was taking care of us 3 kids on her own and suddenly the older white couple at the other table came over to us and gave us their order of corn fish that had just arrived at their table. They said it was really good and we had to try it. I thought it was really random that these strangers were offering us part of their dinner, but my mom didn’t want to be rude so she accepted it. There is a lot of similarity and overlap in Taiwanese/Chinese/Cantonese cuisine, but I had never seen corn fish before. It looked like a weird plate of corn goop over fish and at first we were skeptical, but we all tried it and it was AMAZING! Ever since then, that corn fish dish became one of our favourite items to order. Sadly, that restaurant has since closed down (ages ago, actually) and I had forgotten all about that dish until in recent years I was walking past a Cantonese restaurant in Melbourne and they had their menu with blown up photos pasted all over their windows and surprisingly, corn fish was one of the photos! It brought me right back to those childhood days eating this dish with my mom and siblings.

This recipe has been on my to-cook list for a while and I have no idea why it took me so long to actually attempt it, but it’s actually so much easier than I thought and it cooks up quickly. I’m proud to be adding this to my recipe collection. 😊

Happy cooking!

Ingredients you’ll need:

Fish marinade:
- 1/4 tsp kosher salt
- 1/4 tsp ground white pepper
- 2 Tbsps cornstarch
- 1 green onion, minced
- 800g boneless, skinless white fish fillets (ie. cod, haddock, tilapia, sole, pollock)
4 cups of neutral oil for frying (ie. vegetable oil, canola oil)
Breading:
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1/3 cup corn starch
Creamy Corn Gravy:
- 3/4 tsp cornstarch
- 1/3 cup water
- 1 clove garlic, minced
- 1 can (418g) creamed corn/cream style corn
- 1/4 tsp chicken stock powder
- 1 egg, beaten
Salt and black pepper to taste
Garnish (optional): sliced green onion

Directions:

Rinse and pat dry the fish and slice it into 2 inch pieces. Set aside.

Marinate the fish: In a bowl, mix together the salt, white pepper, cornstarch, and green onion. Add in the sliced fish and mix well, ensuring every piece is coated. Be careful not to break the fish when you mix. Set aside and let it marinate for 15 minutes at room temperature.

Prepare the breading: Beat the eggs into a bowl and set aside. In another bowl, mix together the flour and cornstarch.

Heat the oil in a small pot. Once the oil starts to shimmer or if it sizzles when you add in a bit of flour, it’s ready for frying.

Bread and deep fry the fish: When the oil is nearly hot enough, start breading the fish. First coat the fish in the beaten egg (prepared in step 3), then coat it in the flour and cornstarch mixture.

Gently drop the breaded fish pieces one at a time into the hot oil. Only add enough to not overcrowd the pot, roughly 6-7 pieces per batch. Move the pieces around, making sure they’re not sticking to each other and not sticking to the bottom of the pot. Cook for 5-7 minutes or until the outside is slightly browned. Use a slotted spoon to remove the fish from the oil and let it cool on a rack. Repeat this process until all of the fish is fried. Once all of the fish have been fried, fry them all a second time for 2 minutes per batch, starting from the most cooled batch first. This will make the fish extra crispy. Once finished, turn off the heat and set the fried fish aside on the cooling rack while you prepare the corn gravy.

Make the corn gravy: In a small bowl, mix together the cornstarch and water, ensuring there are no lumps. Set aside.

In a saucepan on MED heat, add a small drizzle of oil and sauté the garlic for 1 minute until fragrant. Add in the creamed corn, chicken stock powder, and the cornstarch/water mixture. Whisk everything well and let the sauce come to a boil. Turn the heat down and drizzle the beaten egg into the sauce. Slowly mix it around until the egg is cooked. You want swirls of cooked egg, so don’t over mix it. Once the egg has cooked, turn off the heat. Taste and adjust salt and black pepper to taste.

Finishing touches: To serve, put the fried fish pieces onto a serving plate and pour the hot corn gravy over top. Garnish with sliced green onion. Serve immediately with a side of rice. Done!

Summarized Recipe:

Cantonese Fried Fish with a Corn Gravy (粟米斑塊)

Ingredients:

Fish marinade:
- 1/4 tsp kosher salt
- 1/4 tsp ground white pepper
- 2 Tbsps cornstarch
- 1 green onion, minced
- 800g boneless, skinless white fish fillets (ie. cod, haddock, tilapia, sole, pollock)
4 cups of neutral oil for frying (ie. vegetable oil, canola oil)
Breading:
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1/3 cup corn starch
Creamy Corn Gravy:
- 3/4 tsp cornstarch
- 1/3 cup water
- 1 clove garlic, minced
- 1 can (418g) creamed corn/cream style corn
- 1/4 tsp chicken stock powder
- 1 egg, beaten
Salt and black pepper to taste
Garnish (optional): sliced green onion

Directions:

Rinse and pat dry the fish and slice it into 2 inch pieces. Set aside.
Marinate the fish: In a bowl, mix together the salt, white pepper, cornstarch, and green onion. Add in the sliced fish and mix well, ensuring every piece is coated. Be careful not to break the fish when you mix. Set aside and let it marinate for 15 minutes at room temperature.
Prepare the breading: Beat the eggs into a bowl and set aside. In another bowl, mix together the flour and cornstarch.
Heat the oil in a small pot. Once the oil starts to shimmer or if it sizzles when you add in a bit of flour, it’s ready for frying.
Bread and deep fry the fish: When the oil is nearly hot enough, start breading the fish. First coat the fish in the beaten egg (prepared in step 3), then coat it in the flour and cornstarch mixture. Gently drop the breaded fish pieces one at a time into the hot oil. Only add enough to not overcrowd the pot, roughly 6-7 pieces per batch. Move the pieces around, making sure they’re not sticking to each other and not sticking to the bottom of the pot. Cook for 5-7 minutes or until the outside is slightly browned. Use a slotted spoon to remove the fish from the oil and let it cool on a rack. Repeat this process until all of the fish is fried. Once all of the fish have been fried, fry them all a second time for 2 minutes per batch, starting from the most cooled batch first. This will make the fish extra crispy. Once finished, turn off the heat and set the fried fish aside on the cooling rack while you prepare the corn gravy.
Make the corn gravy: In a small bowl, mix together the cornstarch and water, ensuring there are no lumps. Set aside. In a saucepan on MED heat, add a small drizzle of oil and sauté the garlic for 1 minute until fragrant. Add in the creamed corn, chicken stock powder, and the cornstarch/water mixture. Whisk everything well and let the sauce come to a boil. Turn the heat down and drizzle the beaten egg into the sauce. Slowly mix it around until the egg is cooked. You want swirls of cooked egg, so don’t over mix it. Once the egg has cooked, turn off the heat. Taste and adjust salt and black pepper to taste.
Finishing touches: To serve, put the fried fish pieces onto a serving plate and pour the hot corn gravy over top. Garnish with sliced green onion. Serve immediately with a side of rice. Done!

April 14, 2024

AbbyLeave a comment