Mama Hung’s Apple Potato Salad


Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

Jump to recipe |

Happy holidays everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

‘Tis the season for potato salads! Potato salads are pretty much a staple at most big family dinners – maybe because they’re easy to make? I’ll admit, I’ve never been a huge fan of them because they always seem to be the same combination of potatoes, mayonnaise, eggs and carrots. Not that I have anything against a potato salad, but I just find it pretty bland and just a filler between the mains. However over the last few Christmases, I’ve been happily proven wrong. Last year Toby’s mom made a traditional Czech potato salad with mustard and pickles which sounded weird to me at first, but was really delicious – I just posted that recipe earlier today and I highly recommend trying it 😊. Three Christmases before that, I celebrated the holidays with my friend Janice and her family in Point Cook and her mom made this delicious potato salad with apples, pineapples, corn and shrimp! The fruit in the salad was so refreshing, I kept going back for more! It’s like a cross between a fruit salad and a savoury potato salad. (We actually had a work Christmas party a few days ago and I couldn’t decide which potato salad to make so I brought both 😜.)

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, apples, pineapple, shrimp, and eggs. The rest is just boiling and mixing together. This potato salad is best served chilled for at least an hour or overnight. I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

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:

  • 1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g (~3-4 large) carrots, diced to 2cm pieces
  • 5 eggs
  • 1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
  • 1 can (420g) of cooked sweet corn kernels, strained
  • 3 apples, cored and diced to 1cm pieces
  • 300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
  • 3/4 cup mayonnaise (good quality)*
    • I prefer whole egg mayonnaise or kewpie mayo. Do not buy the cheap stuff – I made that mistake earlier and the generic brand mayo was so nasty that I nearly had to throw out the whole salad. 🤢
  • Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.

Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).

Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Mama Hung’s Apple Potato Salad

Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

Ingredients:

  • 1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g (~3-4 large) carrots, diced to 2cm pieces
  • 5 eggs
  • 1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
  • 1 can (420g) of cooked sweet corn kernels, strained
  • 3 apples, cored and diced to 1cm pieces
  • 300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
  • 3/4 cup mayonnaise (good quality)
  • Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

  1. Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
  2. Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
  3. Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
  4. Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.
  5. Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Czech Potato Salad (bramborový salát)


Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

Jump to recipe |

Merry Christmas everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

What is bramborový salát?

Bramborový salát is a traditional Czech potato salad. Toby’s mom first made it about a year ago (it actually may have been for Christmas, exactly a year ago) and it was SO GOOD. I usually find most potato salads pretty boring and they all taste the same, but this one was different. It’s made with potatoes, carrots, onions, eggs, and pickles. Yes, pickles! It sounded weird to me at first, but trust me it totally works. The salad dressing has the addition of mustard which gives it an extra kick that pairs fantastically with the rest of the salad. Bramborový salát is also often made with the addition of parsley root (kind of like a cross between carrot and celery) but I’ve decided to skip it in this recipe because A) its difficult to find in Australia, B) I’m not a huge fan of celery anyway, and C) there’s already so much chopping involved and I cbs doing more 😜. Besides, when I made this salad for the first time, Toby said it tasted just like his mom’s and his grandma’s (who are Czech, btw) and ate 4 servings in one sitting, so I’d say the parsley root wasn’t missed 😂. If you want to make it more traditional, feel free to add it in the same amount as the carrots in the recipe. If you can’t find parsley root, Toby’s mom said you can replace it with either a celeriac or parsnip.

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, onion, pickles, and egg. The rest is just boiling and mixing together. This potato salad is best served chilled overnight to allow the flavours to marinate through (its definitely worth the wait). I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

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:

  • 1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g (~3-4 large) carrots, diced to 2cm pieces
  • 1 medium yellow onion, finely diced to 0.5cm pieces
  • 2.5 cups dill pickles, diced to 1cm pieces
  • 5 eggs
  • Dressing:
    • 3/4 cup mayonnaise (good quality)
    • 1/4 cup pickle juice
    • 2 Tbsps dijon mustard
    • 1 tsp salt
    • 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.

Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).

Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.

Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.

The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Czech Potato Salad (bramborový salát)


Date Published:
Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

Ingredients:

  • 1kg white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g carrots (~3-4 large), diced to 2cm pieces
  • 1 medium yellow onion, finely diced to 0.5cm pieces
  • 2.5 cups dill pickles, diced to 1cm pieces
  • 5 eggs
  • Dressing:
    • 3/4 cup mayonnaise (good quality)
    • 1/4 cup pickle juice
    • 2 Tbsps dijon mustard
    • 1 tsp salt
    • 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

  1. Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
  2. Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
  3. Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
  4. Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.
  5. Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.
    • The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.
  6. Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

How to Cook Dumplings – 2 ways!


The only type of dumplings I ever had growing up were boiled dumplings because my mom always said it was the healthiest and didn’t need any extra oil. It was also the fastest and easiest method to cook them when you’re whipping up a large batch to feed a family of 5! When I moved out from home, I learned how to pan-fry them from my fellow dumpling-loving friends. Pan-frying takes a little extra effort, but the yummy crunchiness is worth it. I find boiling is best for dumplings that have a filling with a stronger flavour such as my lamb and onion dumplings. Pan-frying is better in fillings with a lighter flavour such as these vegetable dumplings where you can notice the extra fried toastiness.

Every Asian household tends to have their own little variation in how they cook their dumplings and there are a few methods to cooking them. In this entry, I’m sharing the two ways I cook my dumplings: pan-fried and boiled.

A. Pan-frying

You’ll need a flat wok or pan with a lid for this method. The method is essentially first steaming the dumplings with a bit of water and oil. The steam from the water cooks the filling and the skin of the dumpling, then the remaining oil cooks the bottom of the dumplings for crispiness. 👌

1. Heat up a flat wok or pan on MED heat. Add a drizzle of neutral oil and place the dumplings fat side down on top of the oil then add in 1cm of water.

Try not to crowd the dumplings so they don’t stick together and makes it easier to flip.

2. Put a lid on over the wok and let the dumplings steam.

3. Once all of the water evaporates, remove the lid and check the bottom of the dumplings for a golden brown colour and flip them over. If they’re not yet golden brown, continue cooking the dumplings.

4. Once the bottoms are golden brown, flip them over and cook the other side of the dumplings until golden brown. You can add a little oil to the pan so they brown up a little faster.

5. Serve while hot with your favourite dipping sauce!

B. Boiling

This method is a lot more straight-forward. You’re essentially boiling the dumplings until the insides are cooked. Make sure your dumplings are sealed well, otherwise the filling will fall out in the boiling process. Try not to over boil it, or else the skin will become too soggy and break apart. If your dumplings are stuck together from the freezing process, just throw them in the pot altogether. Do not try to break them apart of else the skin will break. They will naturally separate in the pot.

1. In a large pot, fill 2/3 of the pot with water and bring it to a boil.

2. Once the water is boiling (we want a big boil where the water is moving vigorously, not just a simmer), gently drop in the dumplings, careful not to splash yourself!

3. When the water starts boiling again, add in a cup of cold water.

4. When the water starts boiling again, add in ANOTHER cup of cold water.

5. When the water boils a fourth time, the dumplings should be ready. The dumplings should be floating and you’ll see little pockets of air under the skin to signify the inside is cooked. If not, boil them for a little longer.

(See in the photo how the dumplings are floaty and pillowy with small pockets of air in them –>)

6. When the dumplings are cooked, strain them from the pot and transfer to a plate. Add a drizzle of sesame oil (or neutral oil) and mix it around to prevent them from sticking together. Serve with your favourite dumpling dipping sauce!

Dumpling Recipes:

Lamb and Onion Dumplings


Date Published: Dec 24th, 2021 | Last Updated: Dec 24th, 2021
Author: Abby |Category: Asian, easy, < 30mins, mains
Serves: 100 dumplings | Prep time: 15 mins | Cook time: 15 mins

Jump to recipe |

Every time Toby and I travel, we’re always looking for the best local eats with the highest reviews. We might be stingy on hotel rooms, but we never skimp on good food. When we were exploring Alice Springs, a local dumpling house came up on our radar called Confucius Palace Dumpling Restaurant. I always question the authenticity of Chinese restaurants especially when they’re in a rural setting with very few Asian people around and even more skeptical when most of the reviews were posted by non-Asian people. I didn’t hold my breath because I’ve been let down too many times, but we were both pleasantly surprised! We ordered a few different types of dumplings, but our favourite was the lamb and onion (their chicken and corn wasn’t bad either). I had never had lamb in a dumpling until now and it was delicious! It went straight to my list of things to recreate when I got home and here it is! This recipe took a little trial and error, but I think I’ve got it pretty close to what it was in the restaurant. The filling is surprisingly basic and contains minimal ingredients. Most dumpling fillings include a lot of chopping, but not this one! You can whip up the filling in as quick as 15 mins and the rest is just wrapping. If you’re ever in Alice Springs, I’d highly recommend trying out that dumpling place!

You can pan-fry them or boil them (scroll to the end to see instructions on how to do either). I find boiling is best with this type of filling. They’re best served hot and eaten straight away. They’re not quite as good when microwaved.

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:

  • Filling:
    • 2.5 cups onions diced (1 large or two small)
    • 1kg lamb mince
    • 6 Tbsps soy sauce
    • 3 tsps white pepper
    • 1/2 cup shaoxing wine (Chinese cooking wine)
  • Dumpling wrappers (2 packs = ~100 wrappers)

Directions:

Sauté the onion in a pan with a drizzle of oil until the onion becomes translucent and softened. Then turn off the heat and set aside to cool.

Add the rest of the ingredients to a mixing bowl: lamb, soy sauce, white pepper, shaoxing wine. When the onion has cooled, add it to the bowl and mix everything together. You’re ready to wrap!

After wrapping them, you can either cook them straight away (see instructions below), or freeze them. When freezing, arrange the dumplings neatly in a tray and try not to let them all touch or else they’ll stick together when frozen. Once the dumplings are frozen, you can place them in an airtight container or bag.

How to Cook Dumplings:

Check out this post on detailed step-by-step instructions.

How to Cook Dumplings – 2 ways!


In this entry, I’m sharing the two ways I cook my dumplings: pan-fried and boiled. I find boiling is best for dumplings that have a filling with a stronger flavour. Pan-frying is better in fillings with a lighter flavour where you can notice the extra fried toastiness.… Continue reading →

Summarized Recipe:

Lamb & Onion Dumplings

Date Published: Dec 24th, 2021 | Last Updated: Dec 24th, 2021
Author: Abby |Category: Asian, easy, < 30mins, mains
Serves: 100 dumplings | Prep time: 15 mins | Cook time: 15 mins

Ingredients:

  • Filling:
    • 2.5 cups onions diced (1 large or two small)
    • 1kg lamb mince
    • 6 Tbsps soy sauce
    • 3 tsps white pepper
    • 1/2 cup shaoxing wine (Chinese cooking wine)
  • Dumpling wrappers (2 packs = ~100 wrappers)

Directions:

  1. Sauté the onion in a pan with a drizzle of oil until the onion becomes translucent and softened. Then turn off the heat and set aside to cool.
  2. Add the rest of the ingredients to a mixing bowl: lamb, soy sauce, white pepper, shaoxing wine. When the onion has cooled, add it to the bowl and mix everything together. You’re ready to wrap!

Check out post above on how to cook dumplings

Vegetable Dumplings


Date Published: Dec 16th, 2021 | Last Updated: Dec 16th, 2021
Author: Abby |Category: mains, Asian, vegetarian
Serves: ~100 dumplings | Prep time: 30 mins | Cook time: 15 mins

Jump to recipe |

These veggie dumplings are a mix of carrots, cabbage, shiitake mushrooms, and chives. The slight crunch of the veggies with the umami soft mushrooms make these my go-to dumplings to make! They’re also great to bring at parties when you don’t know everyone’s dietary preferences. I think they’re best pan-fried but you can also steam or boil them too.

Warning: this recipe makes a buttload of dumplings (~100), but don’t worry, they last ages in the freezer and is perfect for those days when you don’t feel like putting in any effort to feeding yourself or if you just want something quick and easy. This is pretty much the rule of most Asian households when it comes to making dumplings. You either make a ton of dumplings for yourself and cram it in the freezer to slowly eat them throughout the next year or gift them to friends and family. When you break it down, on average I’ll eat about 15 dumplings per meals (20 if I’m really hungry), which only results in 6-7 meals.

Fun story: at the start of the COVID pandemic when everyone was raiding all the supermarkets, Toby and I bought a ton of minced pork and made 500 dumplings in one night incase there actually was a food shortage or if the pandemic became too out of control and we couldn’t safely leave the house to buy groceries. From memory the pork wasn’t too expensive, but the napa cabbage we used was like $10 😐.

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!

Recipe adapted from: Woks of Life

Ingredients you’ll need:

  • 2 Tbsps minced ginger
  • 2 large onions, chopped
  • 3 cups shiitake mushrooms*, chopped
  • 3 cups cabbage, finely chopped
  • 3 cups carrot, finely shredded
  • 2 cups garlic chives, finely chopped
  • 1 tsp white pepper
  • 1.5 Tbsps sesame oil
  • 6 Tbsps Shaoxing cooking wine or dry sherry
  • 4 Tbsps soy sauce
  • 2 tsp sugar
  • ¼ cup oil
  • salt, to taste
  • 2 packages of pre-made dumpling skins (~100 skins) (follow the original recipe if you want to make your own skins instead)

* You can use either fresh shiitake mushrooms or the dehydrated ones and rehydrate them by soaking in hot water for 10 mins. You’ll have to cut off the hard woody stems before chopping. I find the dehydrated mushrooms to have better umami flavour than the fresh ones.

Directions:

Over MED heat, cook the minced ginger in some oil until fragrant (~30secs). Then add the onions to the pot and stir-fry until translucent.

Add the mushrooms to the pot and cook until tender.

Add the cabbage and carrot to the pot until veggies are tender and the released liquids have been cooked off. Transfer the entire mixture to a large mixing bowl and allow to cool.

Add the rest of the ingredients to the mixing bowl: chives, white pepper, sesame oil, cooking wine, soy sauce, sugar, oil, and salt to taste (the soy sauce is usually enough).

Mix all the ingredients together. You’re ready to wrap! (If there’s too much liquid, you can add some cornstarch to thicken the liquid, but some liquid pooling at the bottom will be inevitable due to the salt drawing out the fluids from the veggies.)

After wrapping them, you can either cook them straight away (see instructions below), or freeze them. When freezing, arrange the dumplings neatly in a tray and try not to let them all touch or else they’ll stick together when frozen. Once the dumplings are frozen, you can place them in an airtight container or bag.

How to Cook Dumplings:

Check out this post on more detailed step-by-step instructions.

How to Cook Dumplings – 2 ways!


In this entry, I’m sharing the two ways I cook my dumplings: pan-fried and boiled. I find boiling is best for dumplings that have a filling with a stronger flavour. Pan-frying is better in fillings with a lighter flavour where you can notice the extra fried toastiness.… Continue reading →

There are a few methods to cook dumplings, but my favourite way is to pan-fry them for that extra crunch. If you prefer to be a little healthier, then boiling them would be the way to go.

A. Pan-frying

You’ll need a flat wok or pan with a lid for this method. The method is essentially first steaming the dumplings with a bit of water and oil. The steam from the water cooks the filling and the skin of the dumpling, then the remaining oil cooks the bottom of the dumplings for crispiness. 👌

  1. Heat up a flat wok or pan on MED heat. Add a drizzle of neutral oil and place the dumplings fat side down on top of the oil. Try not to crowd the dumplings so they don’t stick together and makes it easier to flip.
  2. Add 1 cm of water to the pan and put the lid on.
  3. Once all of the water evaporates, remove the lid and continue cooking the dumplings until the bottoms are toasty golden brown. Then flip the dumplings over and cook the other side of the dumplings until it’s golden brown. You can add a little extra oil into the pan to help the other side brown. Serve!

B. Boiling

This method is a lot more straight-forward. You’re essentially boiling the dumplings until the insides are cooked. Make sure your dumplings are sealed well, otherwise the filling will fall out in the boiling process. Try not to over boil it, or else the skin will become too soggy and break apart. If your dumplings are stuck together from the freezing process, just throw them in the pot altogether. Do not try to break them apart of else the skin will break. They will naturally separate in the pot.

  1. In a large pot, fill 2/3 of the pot with water and bring it to a boil.
  2. Once the water is boiling (we want a big boil where the water is moving vigorously, not just a simmer), gently add in the dumplings.
  3. When the water starts boiling again, add in a cup of cold water.
  4. When the water starts boiling again, add in ANOTHER cup of cold water.
  5. When the water boils a fourth time, the dumplings should be ready. The dumplings should be floating and you’ll see little pockets of air under the skin to signify the inside is cooked. If not, boil them for a little longer.
  6. When the dumplings are cooked, strain them from the pot to a plate and add a drizzle of sesame oil (or neutral oil) and mix it around to prevent them from sticking together. Serve!

Summarized Recipe:

Vegetable Dumplings

Date Published: Dec 16th, 2021 | Last Updated: Dec 16th, 2021
Author: Abby |Category: mains, Asian, vegetarian
Serves: ~100 dumplings | Prep time: 30 mins | Cook time: 15 mins

Ingredients:

  • 2 Tbsps minced ginger
  • 2 large onions, chopped
  • 3 cups shiitake mushrooms*, chopped
  • 3 cups cabbage, finely chopped
  • 3 cups carrot, finely shredded
  • 2 cups garlic chives, finely chopped
  • 1 tsp white pepper
  • 1.5 Tbsps sesame oil
  • 6 Tbsps Shaoxing cooking wine or dry sherry
  • 4 Tbsps soy sauce
  • 2 tsp sugar
  • ¼ cup oil
  • salt, to taste
  • 2 packages of pre-made dumpling skins (~100 skins) (follow the original recipe if you want to make your own skins instead)

* You can use either fresh shiitake mushrooms or the dehydrated ones and rehydrate them by soaking in boiling water for 10 mins. You’ll have to cut off the hard woody stems before chopping. I find the dehydrated mushrooms have better umami flavour.

Directions:

  1. Over MED heat, cook the minced ginger in some oil until fragrant (~30secs).
  2. Add onions to the pot and stir-fry until translucent.
  3. Add the mushrooms to the pot and cook until tender.
  4. Add the cabbage and carrot to the pot until veggies are tender and the released liquids have been cooked off. Transfer the entire mixture to a large mixing bowl and allow to cool.
  5. Add the rest of the ingredients to the mixing bowl: chives, white pepper, sesame oil, cooking wine, soy sauce, sugar, oil, and salt to taste (the soy sauce is usually enough).
  6. Mix all the ingredients together. You’re ready to wrap! (If there’s too much liquid, you can add some cornstarch to thicken the liquid, but some liquid pooling at the bottom will be inevitable due to the salt drawing out the fluids from the veggies.)

How to Pan-Fry Dumplings:

  1. Heat up a flat wok or pan on MED heat. Add a drizzle of neutral oil and place the dumplings fat side down on top of the oil. Try not to crowd the dumplings so they don’t stick together and makes it easier to flip.
  2. Add 1 cm of water to the pan and put the lid on.
  3. Once all of the water evaporates, remove the lid and continue cooking the dumplings until the bottoms are toasty golden brown. Then flip the dumplings over and cook the other side of the dumplings until it’s golden brown. You can add a little extra oil into the pan to help the other side brown. Serve!

Beef Rendang


Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: mains, Asian
Serves: 4-6 | Prep time: 20 mins | Cook time: 6 hours

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Beef Rendang is a beef curry that originated from Indonesia and has been widely popularized across southeast Asia. It’s so damn good that it’s considered one of Indonesia’s national dishes! It’s a beef curry that is cooked down over a few hours until it is super tender and the rest of the curry sauce simmers down to an aromatic paste that coats the beef.

I absolutely love the complex flavours of a good beef rendang, however it is very time consuming to make so I recommend either making it the night before or very early morning. Set aside 4-5 hours for this dish. The prep time only takes about 15-20 mins but the time it takes for the beef to tenderize can be up to 3-4 hours. Don’t rush the process. Trust me, it’s worth the wait! The flavours actually taste better the next day once all the spices marinate a bit more, so if you’re serving this for a special occasion, I’d recommend making it the day before – which spares up free time for you for other preparations.

Although there are quite a lot of spices and ingredients in this recipe, the actual process of making it isn’t difficult at all. The amazing results were worth me doubling my spice rack. I picked up most of the ingredients from the local asian supermarket, where I find the spices much cheaper than regular grocery stores.

This version of a beef rendang is adapted from Sarah Tiong’s cookbook Sweet, Savoury, Spicy. I used to make my rendang a much different way that was way more time-consuming, but since stumbling upon her recipe, it has been much easier with fewer steps, spices, and the flavours are just as good! Definitely recommend checking out her book for more awesome recipes.

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:

  • Paste:
    • 4 large red Asian shallots
    • 5 cloves garlic
    • 4cm piece of fresh ginger (or galangal), peeled and sliced
    • 3 stalks of lemon grass (white parts only), finely sliced – you’ll need another 3 later on = 6 total
    • 2 Tbsp of a neutral oil
  • 1/2 cup neutral oil (ie. canola, vegetable…etc.)
  • 650g (~1.5lbs) chuck steak cut into cubes
  • 3 Tbsp all-purpose flour
  • Rendang Spices:
    • 2 cinnamon sticks
    • 4 star anise
    • 6 cardamom pods
    • 8 kaffir lime leaves (fresh or dried), stems removed and thinly sliced
    • 3 stalks of lemongrass, bruised/lightly pounded
  • 1 tsp hot chili powder (optional)
  • 1 Tbsp brown sugar
  • 1 cup (240ml) water
  • 1 cup (240ml) full fat coconut cream
  • 1.5 tsp salt
  • 1 cup desiccated coconut, toasted
  • Serve with steamed rice or flatbread – or both! Also goes well with sambal.

Directions:

Make the paste by blending together: shallots, garlic, ginger, lemongrass and oil. Blend until a thick paste forms. Set aside.

In a wok, heat the 1/2 cup oil on medium-high heat. While the oil is warming up, dust the beef cubes in the flour. When the oil starts to smoke, sear the beef cubes in batches (careful not to overcrowd the pot – you may need to do this in two batches) until you get a dark brown crust on both sides). Set aside the beef.

Use the remaining oil in the pot to stir-fry the paste (made in step 1) for 5 mins until caramelized and aromatic.

Add the spices to the pot: cinnamon sticks, star anise, cardamom, kaffir lime leaves and lemongrass. Stir-fry for another 3 minutes. Then add in the chilli powder, brown sugar and seared beef cubes. Stir-fry for another 3 minutes.

Add the water, coconut cream and salt to the pot. Reduce the heat to medium and bring it to the simmer. Cover the pot and cook for 15mins.

(Toast the desiccated coconut in this time if you haven’t already.)

After 15mins, add the toasted coconut and stir thoroughly. If everything seems too dry at this time, add 1/4 cup of water at a time and mix. Cover the pot again and reduce heat to low-medium and simmer for 2 hours or more until the beef is “fork-tender” and easy to break down and the liquid has been absorbed. You’ll notice that the curry is a pale brown colour for most of the cook, but once the majority of the sauce cooks down, the oils separate and it becomes a reddish-brown colour. Serve with rice and a good sambal or chilli paste.

Tip: Flavours taste even better the next day!

Summarized Recipe:

Beef Rendang

Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: mains, Asian
Serves: 4-6 | Prep time: 20 mins | Cook time: 6 hours

Ingredients:

  • Paste:
    • 4 large red Asian shallots
    • 5 cloves garlic
    • 4cm piece of fresh ginger (or galangal), peeled and sliced
    • 3 stalks of lemon grass (white parts only), finely sliced – you’ll need another 3 later on = 6 total
    • 2 Tbsp of a neutral oil
  • 1/2 cup neutral oil (ie. canola, vegetable…etc.)
  • 650g (~1.5lbs) chuck steak cut into cubes
  • 3 Tbsp all-purpose flour
  • Rendang Spices:
    • 2 cinnamon sticks
    • 4 star anise
    • 6 cardamom pods
    • 8 kaffir lime leaves (fresh or dried), stems removed and thinly sliced
    • 3 stalks of lemongrass, bruised/lightly pounded
  • 1 tsp hot chili powder (optional)
  • 1 Tbsp brown sugar
  • 1 cup (240ml) water
  • 1 cup (240ml) full fat coconut cream
  • 1.5 tsp salt
  • 1 cup desiccated coconut, toasted
  • Serve with steamed rice or flatbread – or both! Also goes well with sambal.

Directions:

  1. Make the paste by blending together: shallots, garlic, ginger, lemongrass and oil. Blend until a thick paste forms. Set aside.
  2. In a wok, heat the 1/2 cup oil on medium-high heat. While the oil is warming up, dust the beef cubes in the flour. When the oil starts to smoke, sear the beef cubes in batches (careful not to overcrowd the pot – you may need to do this in two batches) until you get a dark brown crust on both sides). Set aside the beef.
  3. Use the remaining oil in the pot to stir-fry the paste (made in step 1) for 5 mins until caramelized and aromatic.
  4. Add the spices to the pot: cinnamon sticks, star anise, cardamom, kaffir lime leaves and lemongrass. Stir-fry for another 3 minutes.
  5. Add in the chilli powder, brown sugar and seared beef cubes. Stir-fry for another 3 minutes.
  6. Add the water, coconut cream and salt to the pot. Reduce the heat to medium and bring it to the simmer. Cover the pot and cook for 15mins.
  7. (Toast the desiccated coconut in this time if you haven’t already.)
  8. After 15mins, add the toasted coconut and stir thoroughly. If everything seems too dry at this time, add 1/4 cup of water at a time and mix. Cover the pot again and reduce heat to low-medium and simmer for 2 hours or more until the beef is “fork-tender” and easy to break down and the liquid has been absorbed. You’ll notice that the curry is a pale brown colour for most of the cook, but once the majority of the sauce cooks down, the oils separate and it becomes a reddish-brown colour. Serve with rice and a good sambal or chilli paste.
    • Tip: Flavours taste even better the next day!

Easy Beef Curry Puffs


Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: appetizers, snacks, easy, pastry
Serves: 14 curry puffs | Prep time: 20 mins | Cook time: 25 mins

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Who doesn’t love a good curry puff??? This super quick and easy version is adapted from Sarah Tiong’s (my favourite Masterchef contestant) recipe. All you need are a few basic ingredients, 10 mins to stir-fry, then wrap it up and bake. Easy!

You can use either thawed pre-made puff pastry dough or make your own rough puff dough.

This recipe is meant to be a quick and easy version of a curry puff. Feel free to add in your own veg or extra seasonings to your liking. Sometimes I like to toss in some cooked diced potatoes and peas with the beef to bulk it up.

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:

  • 1 small brown onion, finely diced
  • 1 large clove garlic, finely minced
  • 250g beef mince (can substitute with pork, chicken, turkey, potatoes and peas)
  • 2 Tbsps curry powder
  • Salt and pepper to taste
  • 1 puff pastry dough, defrosted and ready to use (store bought or make your own)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons toasted white sesame seeds (optional for decoration)

Directions:

In a skillet on medium-high heat, sautée the garlic and onions in some oil until the onion starts to become translucent (~2mins). Add in the mince meat and use your spatula to break it up into small pieces and cook until brown and cooked through.

Add in curry powder and stir-fry for another couple minutes then season with salt and pepper to taste. Remove from heat and set aside to cool to room temperature before wrapping.

When the filling has cooled, roll out your puff pastry dough to a 3-5mm thickness and divide it into squares of equal size. I usually make them about 10cmx10cm squares, but you can make them as big or small as you like.

Preheat the oven to 180˚C.

Place a tablespoon of filling (or more or less depending on your pastry size) in the middle of your square and fold the pastry diagonally in half into a triangle. Crimp the edges together so it seals well. Repeat with the rest of the pastry.

Place the pastry puffs on a baking tray and brush them with the beaten egg and sprinkle sesame seeds on top (optional).

Tip: alternatively, if you don’t plan on eating them all, you can freeze them at this stage before you put the egg wash on.

Bake at 180˚C for about 20-25 minutes until it’s golden brown. Serve!

Summarized Recipe:

Easy Beef Curry Puffs

Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: appetizers, snacks, easy, pastry
Serves: 14 curry puffs | Prep time: 20 mins | Cook time: 25 mins

Ingredients:

  • 1 small brown onion, finely diced
  • 1 large clove garlic, finely minced
  • 250g beef mince (can substitute with pork, chicken, turkey, potatoes and peas)
  • 2 Tbsps curry powder
  • Salt and pepper to taste
  • 1 puff pastry dough, defrosted and ready to use (store bought or make your own)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons toasted white sesame seeds (optional for decoration)

Directions:

  1. In a skillet on medium-high heat, sautée the garlic and onions in some oil until the onion starts to become translucent (~2mins).
  2. Add in the mince meat and use your spatula to break it up into small pieces and cook until brown and cooked through.
  3. Add in curry powder and stir-fry for another couple minutes then season with salt and pepper to taste. Remove from heat and set aside to cool to room temperature before wrapping.
  4. When the filling has cooled, roll out your puff pastry dough to a 3-5mm thickness and divide it into squares of equal size. I usually make them about 10cmx10cm squares, but you can make them as big or small as you like.
  5. Preheat the oven to 180˚C.
  6. Place a tablespoon of filling (or more or less depending on your pastry size) in the middle of your square and fold the pastry diagonally in half into a triangle. Crimp the edges together so it seals well. Repeat with the rest of the pastry.
  7. Place the pastry puffs on a baking tray and brush them with the beaten egg and sprinkle sesame seeds on top (optional).
    • Tip: alternatively, if you don’t plan on eating them all, you can freeze them at this stage before you put the egg wash on.
  8. Bake at 180˚C for about 20-25 minutes until it’s golden brown. Serve!

Smoked Salmon Spread


Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: easy, <15 mins, appetizers, on the go, quick, dips, snacks
Serves: 1 large bowl or 6 bagel spreads | Prep time: 10 mins | Mix time: 2 mins

Jump to recipe |

This is one of my all time favourite dips. I’m surprised it has taken me this long to write it up! A good cream cheese bagel has always been one of my weaknesses. When I did a vet student placement in New York years ago, there was a bagel cart parked outside of the American Medical Centre. Every morning I’d get an ‘everything bagel with cream cheese’ and it was always the best part of my morning because he loaded it with so much cream cheese 😛. One day I walked up to the cart and before I even spoke, he already started apologizing that he had sold out of the ‘everything bagel’. Although I was disappointed, I was more surprised that he actually remembered me and it was nice the have a bagel guy that knows my “usual”. (Don’t worry guys, I got a plain bagel instead, and it had just as much cream cheese 😜). Aaaaanyways, I digress. The point of that story is that I really fucking love bagels and cream cheese – but what’s even better? Smoked salmon and cream cheese! You’ll commonly find “lox” on the menu of a bagel shop in New York (lox and cold smoked salmon are often used interchangeably, although lox isn’t always smoked). It’s usually served on a toasted bagel with cream cheese, capers, dill, and red onion. Mmmmmmmmm. This recipe is essentially all of those ingredients blended together to make a quick and easy salmon spread.

This dip is perfect to serve as a dip at a party served with some fancy crackers, or as a quick and easy snack or breakfast spread over a warm toasted bagel.

What type of salmon?

I prefer to use cold-smoked salmon for this recipe (the fancy pieces of sliced pink heaven). I usually buy them in big packages from Costco so it’s a little cheaper and it’s also a great way to use up the remainder of the smoked salmon before it goes off. Blending it with the cream cheese and other ingredients preserves it a little longer. It also gives you a break from eating straight up smoked salmon because you bought too much from Costco because it was so cheap… You can also use smoked trout which is a little cheaper and to me, they taste very similar.

You can also used canned smoked salmon instead which will make this recipe even cheaper to make, however the canned version will have a more robust fishy taste so you’ll either have to use less of it in this recipe or increase the rest of the ingredients. It also won’t have the pretty pink colour so your dip won’t have the blush pink colour, but flavour wise is similar.

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!

Recipe originally adapted from: http://allrecipes.com/recipe/233564/the-best-smoked-salmon-spread/

Ingredients you’ll need:

  • 1 package (8oz/226g) cream cheese, softened
  • 150g smoked salmon (cold smoked sliced or canned*)
  • 1/4 cup capers, rinsed and drained
  • 3 Tbsps fresh dill, (leaves only, no stem)
  • 1/4 cup heavy cream
  • 4 dashes Worcestershire sauce
  • 3 drops hot pepper sauce (ie Tabasco) OR 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp paprika
  • 2 Tbsps fresh lemon juice
  • 2 Tbsps green onion, chopped (optional)

Directions:

Put all the ingredients in a food processor and blend until creamy/smooth.

Refrigerate for at least 4 hours or best overnight before serving. Enjoy!

Serve spread on a toasted bagel or as a dip with crackers.

Notes:

  • Halve the recipe if you’re making it for yourself for breakfast. It’s a large portion and you’ll end up eating it for a week trying to finish it before it goes off. Speaking from my own experience 😜.
  • *If you’re using canned smoked salmon, the fish flavour will be more robust and you may have to use a little less of it or increase the other ingredients to adjust.

Summarized Recipe:

Smoked Salmon Spread

Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: easy, <15 mins, appetizers, on the go, quick, dips, snacks
Serves: 1 large bowl or 6 bagel spreads | Prep time: 10 mins | Mix time: 2 mins

Ingredients:

  • 1 package (8oz/226g) cream cheese, softened
  • 150g smoked salmon (cold smoked sliced or canned*)
  • 1/4 cup capers, rinsed and drained
  • 3 Tbsps fresh dill, (leaves only, no stem)
  • 1/4 cup heavy cream
  • 4 dashes Worcestershire sauce
  • 3 drops hot pepper sauce (ie Tabasco) OR 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp paprika
  • 2 Tbsps fresh lemon juice
  • 2 Tbsps green onion, chopped (optional)

Directions:

  1. Put all the ingredients in a food processor and blend until creamy/smooth.
  2. Refrigerate for at least 4 hours or best overnight before serving. Enjoy!
    • Serve spread on a toasted bagel or as a dip with crackers.

Notes:

  • Halve the recipe if you’re making it for yourself for breakfast. It’s a large portion and you’ll end up eating it for a week trying to finish it before it goes off. Speaking from my own experience 😜.
  • *If you’re using canned smoked salmon, the fish flavour will be more robust and you may have to use a little less of it or increase the other ingredients to adjust.

Mom’s Savoury Pork & Cabbage Congee 鹹稀飯


Date Published: Nov 8th, 2021 | Last Updated: Nov 8th, 2021
Author: Abby |Category: mains, Asian, easy, healthy, soups, Taiwanese
Serves: 4-6 (as a main) | Prep time: 15 mins | Cook time: 45 mins

Jump to recipe |

This recipe is easy and cooks up quickly!

This recipe is near and dear to me. My mom used to make it for us when I was a kid and I don’t think I properly appreciated it until I moved out from home. I had to get a dental procedure done a couple months ago and was instructed not to eat any hard foods for a day or two and the first thing I thought about making was mom’s salty congee. I called her up in Canada on the way home from my procedure and she gave me the rough instructions and ratios for me to figure out (she never writes down recipes and just eyes the ratios when she cooks). I picked up the ingredients before heading home and made it that night for dinner. It was surprisingly super easy and it turned out just like mom’s. It was amazing, nostalgic, and brought me right back to my childhood. I ate 3 bowls in one sitting!

Now I crave this every time I’m sick (Toby has amazingly learned how to make this dish for me for when I’m unwell 😊). It’s so warm and comforting, kind of like the effects of a chicken noodle soup. I hope you enjoy this recipe as much as I do.

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:

  • 350g pork mince
  • 3/4 Tbsp cornstarch
  • 1 cup jasmine rice
  • 7 cups (1.75L) water
  • 4 cups of cabbage, chopped to 2cm squares 
  • 1/2 Tbsp salt
  • 1/2 Tbsp chicken stock powder
  • 2 eggs, beaten
  • 3/4 tsp ground white pepper
  • 1/2 Tbsp sesame oil

Directions:

In a bowl, mix the pork mince and cornstarch together (this may be easier to do by hand). Set aside.

In a large pot, add in the rice, water and pork. Break up the pork into smaller pieces when adding it to the pot and stir. Turn the heat on HIGH and bring it to a boil with the lid on.

Once the water boils, add in the cabbage, salt and chicken stock powder. When the water boils again, turn the heat down to LOW and let it simmer with the lid on until the congee is to your desired consistency. Stir occasionally to ensure your congee doesn’t stick to the bottom of the pot and burn.

I like my congee thick and porridge-y consistency so I let it simmer a bit longer. If you prefer your congee more watery and soupy, turn off the heat earlier.

When the congee is to your liking, turn off the heat and immediately add in the beaten eggs. Stir the eggs into the congee until they are cooked (a few seconds). Mix in the white pepper and sesame oil. Add more salt and pepper to taste if you like. Serve!

Summarized Recipe:

Mom’s Savoury Pork & Cabbage Congee 鹹稀飯


Date Published:
Nov 8th, 2021 | Last Updated: Nov 8th, 2021
Author: Abby |Category: mains, Asian, easy, healthy, soups, Taiwanese
Serves: 4-6 (as a main) | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

  • 350g pork mince
  • 3/4 Tbsp cornstarch
  • 1 cup jasmine rice
  • 7 cups (1.75L) water
  • 4 cups of cabbage, chopped to 2cm squares 
  • 1/2 Tbsp salt
  • 1/2 Tbsp chicken stock powder
  • 2 eggs, beaten
  • 3/4 tsp ground white pepper
  • 1/2 Tbsp sesame oil

Directions:

  1. In a bowl, mix the pork mince and cornstarch together (this may be easier to do by hand). Set aside.
  2. In a large pot, add in the rice, water and pork. Break up the pork into smaller pieces when adding it to the pot and stir. Turn the heat on HIGH and bring it to a boil with the lid on.
  3. Once the water boils, add in the cabbage, salt and chicken stock powder. When the water boils again, turn the heat down to LOW and let it simmer with the lid on until the congee is to your desired consistency. Stir occasionally to ensure your congee doesn’t stick to the bottom of the pot and burn.
    • I like my congee thick and porridge-y consistency so I let it simmer a bit longer. If you prefer your congee more watery and soupy, turn off the heat earlier.
  4. When the congee is to your liking, turn off the heat and immediately add in the beaten eggs. Stir the eggs into the congee until they are cooked (a few seconds). Mix in the white pepper and sesame oil. Add more salt and pepper to taste if you like. Serve!

Avocado Fries


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

Jump to recipe |

I could eat these all day everyday! Avocado fries are a great way to snack healthy. They’re easy to make, but I’ll admit a little time-consuming since you have to bread each one separately, but they’re SO worth it. You can change up the spices for different flavours but I prefer to keep them simple and let the dipping sauce create the extra flavour. They’re crunchy on the outside and soft & creamy on the inside. Serve it as an appetizer, a snack, or a side to a burger.

To keep with the healthy profile, these fries are baked in the oven instead of deep-frying. The secret to keeping them crispy and crunchy is to bake them on a wire rack so both sides get evenly cooked without any liquid pooling and softening the breading. You can also cook them in an air-fryer but I find it easier to make large batches in the oven. Pair it with any dipping sauce you like! Our favourite is sriracha mayo or toum mixed with Greek yogurt. Mmmmmm. To change it up, you can make zucchini fries using this exact same recipe too – in fact, the steps are identical so I’ve just duplicated the blog post and changed up the ingredients.

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:

  • 5 large hass avocados
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).

Slice each avocado in half. Remove the seed and use a spoon to scoop out the avocado from the skin. Then slice the avocado halves into strips.

I made zucchini fries at the same time and forgot to take a photo with avocado instead so pretend the zucchinis are avocados 😅

Prepare 3 bowls and put the following in each bowl: 1) Flour, 2) Beaten eggs, 3) Panko, parmesan cheese, Italian seasoning, and paprika.

Bread the avocado strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the avocado strip. Place the breaded avocado strip onto the greased cooling rack prepared earlier. Repeat for the rest of the avocado.

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!

You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

Summarized Recipe:

Avocado Fries

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

Ingredients:

  • 5 large hass avocados
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

  1. Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).
  2. Slice each avocado in half. Remove the seed and use a spoon to scoop out the avocado from the skin. Then slice the avocado halves into strips.Prepare 3 bowls and put the following in each bowl:
    1. Flour
    2. Beaten eggs
    3. Panko, parmesan cheese, Italian seasoning, and paprika
  3. Bread the avocado strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the avocado strip. Place the breaded avocado strip onto the greased cooling rack prepared earlier. Repeat for the rest of the avocado.
  4. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!
    • You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.