Roasted Garlic (a how-to guide)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: how-to, easy
Prep time: 5 mins | Cook time: 40 mins

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Roasted garlic is one of those magical ingredients that’s packed with so much flavour and yet so easy to make. It’s so versatile and easy to use – you can put it in so many things to easily add an extra depth of flavour or just spread it over plain toast with a drizzle of olive oil for a quick snack. You’ll be amazed how easy it is to make and the best part is that it keeps well in the fridge for up to a week covered in olive oil so you can make a bit extra and continue to use it throughout the week without putting in the effort. 🙂

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:

Garlic bulbs – however many you’d like to roast
Drizzle of olive oil
Pinch of salt
Pinch of black pepper

Directions:

Preheat the oven to 375˚F (190˚C).

Prepare a small square baking tray and pour in a drizzle of olive oil.

Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up.

Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.

Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.

After 40 mins, take it out of the oven, carefully remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer. Done!

Summarized Recipe:

Roasted Garlic (a how-to guide)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: how-to, easy
Prep time: 5 mins | Cook time: 40 mins

Ingredients:

Garlic bulbs – however many you’d like to roast
Drizzle of olive oil
Pinch of salt
Pinch of black pepper

Directions:

Preheat the oven to 375˚F (190˚C).
Prepare a small square baking tray and pour in a drizzle of olive oil.
Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up. Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.
Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 mins, take it out of the oven and carefully remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer. Done!

July 20, 2024July 20, 2024

AbbyLeave a comment

Czech Tomato Gravy (over Sliced Beef) – Rajská Omáčka

Date Published: May 28th, 2024 | Last Updated: May 28th, 2024
Author: Abby |Category: mains, Czech, easy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

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I’m told that “Rajská Omáčka” (pronounced: rays-ka oma-ch-ka) directly translates to “tomato sauce”. This is one of Toby’s childhood dishes that his grandmother used to make him. Every time he says it, all I hear is “racecar” 😅. To me, this sauce pretty much tastes like a tomato soup without the herbs, but it’s served over slices of beef or pork and some knedliky (Czech dumplings – potato or bread). There are other versions of this sauce that vary in tartness and sweetness (like my original attempts), but I’ve written this recipe to be as similar to babička’s as possible.

You have no idea how hard it is to get a picture of babička standing still and smiling 😅

To be honest, this is not my favourite dish, but its got nostalgic value for Toby so I set out to try and make it for him. After a couple of attempts from online and cookbook recipes, he said it “just wasn’t like babička’s” but he couldn’t tell me what was wrong with it 😒. So I put it on the back burner up until our recent trip to Czech a couple weeks ago and we asked babička to show us how she makes it. Her version was a little less tomato-y than the versions I made and although it’s still not my favourite dish, seeing Toby’s happy face slurping down his second helping of the tomato sauce was enough reason for me to add this recipe to the collection.

This recipe is easy and cooks up quickly. You can pair the sauce with whatever meat you wish including a vepro, but for a quick lunch or dinner with minimal effort, I’ve included the instructions to cook a rump roast in a pressure cooker in 30 minutes and it’ll be ready around the same time as the sauce.

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!

Recipes that pair well together with this sauce:

Vepřová Pečeně – Czech-style Pork Roast

Czech Potato Dumplings – Bramborové Knedlíky

Czech Bread Dumplings – Houskové Knedlíky

Ingredients you’ll need:

Beef:
- 900g (2 lbs) rump roast/chuck steak
- 1/2 Tbsp salt
- Enough water to cover the beef
Sauce:
- 1 Tbsp pork lard
- 2 medium (~800g) onions, diced
- 1 large can (793g/28oz) diced tomatoes
- 1/4 cup all-purpose flour
- 4 cups (1L) beef broth
- 1 tsp salt
- 1.5 Tbsps granulated sugar
- 5 black peppercorns
- 3 allspice berries
- 2 bay leaves
- 2-4 Tbsps heavy cream (to taste)
To serve: with slices of knedliky/Czech dumplings (potato or bread)

Directions:

A. Cook the beef: in a pressure cooker/instant pot: *This step is optional. You can serve this tomato sauce with whatever type of meat you like, but if you’re looking for a quick cooked beef, the instant pot will be the fastest.

Add the beef, salt and enough water to cover the meat. Put the lid on and cook on HIGH PRESSURE for 30 minutes, then quick release. Remove the beef from the liquid and let it rest for 10 mins before slicing.

Alternatively if you don’t have a pressure cooker, you can boil the beef in water over the stove until the beef is tender. This will take about 2 hours.

B. Make the sauce while the beef is cooking:

In a small pot on MED-HIGH heat, melt the pork lard and sauté the onions for 5-8 minutes until softened.
Add the salt, sugar, black peppercorns, allspice berries, and bay leaves. Stir for 2 mins until the sugar has fully dissolved.

Next, add in the flour and stir for 2 minutes until well incorporated and the flour cooks a little. Make sure to scrape the bottom of the pan so nothing sticks.

Pour in the beef broth and stir everything together. Bring the heat up to HIGH to let it come to a boil then back down to MED heat and let it boil for 8-10 minutes until the sauce thickens into a gravy-like consistency.

Once it has thickened, pour in the can of diced tomatoes including all of the liquid. Bring the sauce to a boil again, then simmer on MED heat for 20 minutes.

Note: Make sure to stir and scrape the bottom of the pot every few minutes so nothing sticks to the bottom.

After 20 minutes, turn off the heat and discard the bay leaves and all spice berries.

Next, use a stick blender (or transfer the sauce to a blender) and blend the sauce until you get a smooth texture. If you want an extra smooth sauce, strain it through a fine sieve.

Add 2 Tbsps of heavy cream then taste and adjust salt, sugar, or more heavy cream as needed. (Babička will sometimes add in some ketchup if she wants it more tart and tomato-y 🤫.)

Serve the sauce ladled over the cooked sliced beef and a few knedliky. Enjoy!

Summarized Recipe:

Czech Tomato Gravy (over Sliced Beef) – Rajská Omáčka

Date Published: May 28th, 2024 | Last Updated: May 28th, 2024
Author: Abby |Category: mains, Czech, easy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

Beef:
- 900g (2 lbs) rump roast/chuck steak
- 1/2 Tbsp salt
- Enough water to cover the beef
Sauce:
- 1 Tbsp pork lard
- 2 medium (~800g) onions, diced
- 1 large can (793g/28oz) diced tomatoes
- 1/4 cup all-purpose flour
- 4 cups (1L) beef broth
- 1 tsp salt
- 1.5 Tbsps granulated sugar
- 5 black peppercorns
- 3 allspice berries
- 2 bay leaves
- 2-4 Tbsps heavy cream (to taste)
To serve: with slices of knedliky/Czech dumplings (potato or bread)

Directions:

A. Cook the beef: in a pressure cooker/instant pot: Add the beef, salt and enough water to cover the meat. Put the lid on and cook on HIGH PRESSURE for 30 minutes, then quick release. Remove the beef from the liquid and let it rest for 10 mins before slicing.

Alternatively if you don’t have a pressure cooker, you can boil the beef in water over the stove until the beef is tender. This will take about 2 hours.
*This step is optional. You can serve this tomato sauce with whatever type of meat you like, but if you’re looking for a quick cooked beef, the instant pot will be the fastest.

B. Make the sauce while the beef is cooking:

In a small pot on MED-HIGH heat, melt the pork lard and sauté the onions for 5-8 minutes until softened.
Add the salt, sugar, black peppercorns, allspice berries, and bay leaves. Stir for 2 mins until the sugar has fully dissolved.
Next, add in the flour and stir for 2 minutes until well incorporated and the flour cooks a little. Make sure to scrape the bottom of the pan so nothing sticks.
Pour in the beef broth and stir everything together. Bring the heat up to HIGH to let it come to a boil then back down to MED heat and let it boil for 8-10 minutes until the sauce thickens into a gravy-like consistency.
Once it has thickened, pour in the can of diced tomatoes including all of the liquid. Bring the sauce to a boil again, then simmer on MED heat for 20 minutes.
- Note: Make sure to stir and scrape the bottom of the pot every few minutes so nothing sticks to the bottom.
After 20 minutes, turn off the heat and discard the bay leaves and all spice berries. Next, use a stick blender (or transfer the sauce to a blender) and blend the sauce until you get a smooth texture. If you want an extra smooth sauce, strain it through a fine sieve.
Add 2 Tbsps of heavy cream then taste and adjust salt, sugar, or more heavy cream as needed. (Babička will sometimes add in some ketchup if she wants it more tart and tomato-y 🤫.)
Serve the sauce ladled over the cooked sliced beef and a few knedliky. Enjoy!

May 28, 2024May 28, 2024

Abby1 Comment

Our Time Working in Central Victoria: Kilmore, Wallan, Woodend (the start of our working journey through the pandemic)

It was the end of August 2020, smack deep in the pandemic. The state of Victoria had the highest number of COVID cases and everyone was stressed and in lockdown. 8 months prior when there were only whispers of an emerging COVID virus overseas, Toby and I both gave in our notices with big plans ahead, not expecting everything soon to be derailed. We had planned to move out of our apartment in Balwyn in April 2020, live 1 month on Toby’s parents’ farm to prepare for our wedding, then be wed on the farm on Saturday, May 9th, 2020. After the wedding we were going to locum in the UK and travel Europe.

In March of 2020, we were working the final months of our contract. The news got scarier and scarier to watch, with COVID cases climbing higher and higher. Everyone felt a sense of unease and paranoia. Our work started with face shields and masks with social distancing then turned into curb-side/over-the-phone consulting. There was a shortage of masks and hand sanitizer and I was so glad we still plenty of our Costco bulk toilet paper left from simpler times. When they closed international borders, it was clear that our wedding would not go ahead as planned and our overseas plans were in danger. How the near future would play out was uncertain and no one knew how long the pandemic would last. We decided to continue with our plan of leaving our jobs anyway and move on to the farm to wait out the pandemic since neither of us have had a proper break since starting work as new grad veterinarians so this would be a nice extended break. We sold all of our furniture and held a couple Camberwell stalls to get rid of unwanted items, then moved the rest to the farm. We were hopeful the virus would be contained within a few months so we only postponed our wedding to November of 2020.

When we first implemented face shields in March 2020

Moving to the farm was a breath of fresh air. We had 50 acres of land to roam and open-air with cattle, chickens, and the three family dogs. Toby put together a little TV room for us so we can have our own little space and watch our evening Masterchef on TV while his dad watched the evening news. His parents did the weekly grocery shop at Dandenong Market while Toby and I cooked daily with inspiration from Masterchef. Our day-to-day was waking up, cooking, doing the dishes, then going about our own activities until the evening where sometimes I’d be baking something or Toby would be trying out a soufflé recipe (he was really into egg recipes at point to use up the abundance of eggs from the chickens) and we’d eat it together until 7-8pm when Masterchef/the evening news would come on. Rinse and repeat.

After 4 months of this, the end of the pandemic was nowhere in sight and the lack of income and working purpose was gnawing at us. One day I received a random phone call from a corporate company that asked me if I was looking for a job. During the pandemic everyone was home, paying more attention to their animals or people were rescuing animals from shelters and as a result the need for veterinarians were at an all time high. I had never actually worked for this company before, but I did apply for one of their clinics almost a year prior but I never accepted the job – they must’ve kept my information in their file and in desperate times, calling every lead they possibly had. The call came at a good time, when we were getting a little tired of the monotony and yearning for a greater purpose again. We didn’t want to commit to another full time contract job since we still had plans to leave the country when the pandemic blew over (whenever that would be), so we accepted a temporary locum job for 2 months. Within 48 hours we were packed and ready to start a new adventure. Toby stayed at the Kilmore clinic full time and I travelled between Kilmore, Wallan and Woodend.

Within 48 hours of the phone call, we were packed and ready to go

We arrived at the Kilmore clinic while the clinic was closed and the practice manager showed us to our accommodation at the back of the clinic. We were expecting the worst but it was actually a very nicely renovated room with a roomy bathroom. We unpacked and settled into our new home relatively quickly.

A few days later it was Toby’s birthday. He picked out a mini cake at the local bakery.

I was FINALLY able to get a haircut since being in lockdown

Someone donated adult diapers to the clinic so we were using then instead of urine pads for surgeries 😂

After a month the landlord decided that he suddenly needed to replace the flooring of the back of the clinic so they moved us to the trailer park across the street. Looked dodgy, but it was actually quite nice! We got two small bedrooms and a full kitchen. I continued to work between the 3 clinics and Toby crossed the street everyday and continued on at Kilmore.

We had a great time over the next couple months with interesting cases and fantastic coworkers. We were only meant to stay 2 months, but decided to extend our contract another 2 months. Here’s a collection of our day-to-day and some crazy things we’ve seen along the way.

Out and about to local farmers markets on the weekends: They’ve all been small community markets but after so many months of lockdown, it was so nice to be back out in the sun again, supporting the locals.

We had some pretty good food during out stay here:

Papa Jim’s quickly became our local favourite. They had a unique salted crust. Sadly they closed down in Aug 2023. </3

During our time here we took a few road trips to nearby towns:

Daylesford, VIC

Travel date: October 4th, 2020 Daylesford is known as a spa town in regional Victoria. We made a day trip here after working for 6 days straight for some relaxation. The bathhouses and spas on offer were quite pricey and we didn’t quite feel like having a spa day and bringing a change of clothes so…

May 7, 2024May 7, 2024

Kilmore, VIC and Mount Piper

During our time in Kilmore, we did a couple of day hikes around the area. Mount Piper Situated in Broadford, Mount Piper was only about a 10 min drive from where we were staying Kilmore. There’s no entry fee and you can drive up right to the start. There are two hiking options: either the summit…

May 7, 2024May 7, 2024

Malmsbury & Blackhill Nature Reserve, VIC

Travel Dates: October 2020 Malmsbury and Edgecombe are small towns in Central Victoria. They’re about a 12 minute drive away from each other. It’s the perfect outing to start with an early morning farmer’s market run then finish off with a hike through the Blackhill Nature Reserve in Edgecombe. Malmsbury, VIC Malmsbury Farmer’s Market This was…

May 7, 2024May 7, 2024

Bendigo, VIC

Travel Date: November 5th, 2020 After living in a small country town for a couple months, I was craving a nice ramen or any sort of decent Japanese food, so the next biggest town near us was Bendigo. There were 2 Japanese restaurants in town and sadly the ramen at both places were both disappointing </3.…

May 7, 2024May 7, 2024

We left at the end of December 2020. We had such a great time and met so many amazing people and would have loved to stay longer, however we told ourselves that we wanted to keep travelling Australia and made the difficult decision to say goodbye. 💔 Kilmore will always have a special place in our heart as our first locum experience and it solidified our decision to continue travelling around Australia to have more new experiences and meet more people as we wait out the rest of the pandemic.

Since our departure, the company struggled to find a vet to fill the vacant position at Kilmore and last we heard they sold the practice to an independent buyer.

May 7, 2024May 7, 2024

AbbyLeave a comment

Bendigo, VIC

Travel Date: November 5th, 2020

After living in a small country town for a couple months, I was craving a nice ramen or any sort of decent Japanese food, so the next biggest town near us was Bendigo. There were 2 Japanese restaurants in town and sadly the ramen at both places were both disappointing </3. However, the town of Bendigo was still nice to walk around and explore. There was even an observation tower (Poppet Head Lookout) and Rosalind Park was nice to walk through, with a mini bamboo “forest”.

Chancery Lane – a cool street with cool shops

May 7, 2024May 7, 2024

AbbyLeave a comment

Kilmore, VIC and Mount Piper

During our time in Kilmore, we did a couple of day hikes around the area.

Mount Piper

Situated in Broadford, Mount Piper was only about a 10 min drive from where we were staying Kilmore. There’s no entry fee and you can drive up right to the start. There are two hiking options: either the summit walk or the circuit walk. When we first came here we only did the circuit walk, but one of our nurses mentioned that the summit walk was well-worth it, so we made a second trip back here!

Circuit Walk

Summit Walk

It was 1 hour of straight uphill climb. It was pretty brutal, but the views were great!

Toby waiting for me on a stump because I was so slow 😅

Monument Hill Reserve

We stumbled upon this spot while randomly driving around one day. There were fantastic sweeping views of the land below – would’ve made a perfect picnic spot.

May 7, 2024May 7, 2024

AbbyLeave a comment

Malmsbury & Blackhill Nature Reserve, VIC

Travel Dates: October 2020

Malmsbury and Edgecombe are small towns in Central Victoria. They’re about a 12 minute drive away from each other. It’s the perfect outing to start with an early morning farmer’s market run then finish off with a hike through the Blackhill Nature Reserve in Edgecombe.

Malmsbury, VIC

Malmsbury Farmer’s Market

This was our first farmer’s market/public outing since the pandemic started. It felt so strange to be outside but also so nice. We were just excited to be outside again with people and probably bought way more things than we needed just so we could support the locals. All the vendors that accepted cash had a disinfectant tub with a slot where you would put in the money so there was minimal direct contact and spread of germs (good thing we had plastic money).

Malmsbury Bakery Cafe

A well-known local bakery. They had decent pies and a nice outdoor space to sit and eat.

Malmsbury Botanic Gardens

Blackhill Nature Reserve, Edgecombe VIC

Not too far from where we were staying in Kilmore, this tucked away nature reserve had great views!

May 7, 2024May 7, 2024

AbbyLeave a comment

Daylesford, VIC

Travel date: October 4th, 2020

Daylesford is known as a spa town in regional Victoria. We made a day trip here after working for 6 days straight for some relaxation. The bathhouses and spas on offer were quite pricey and we didn’t quite feel like having a spa day and bringing a change of clothes so we spent the day exploring this quaint town instead.

Railway Farmers Market

We started off at the Railway Farmers Market which was situated at the Daylesford Railway Station. The market was small but lovely under a lane of trees. We bought some local honey and Toby had a pretty good hot dog. We then checked out the train platform and strolled through Wombat Hills Botanical Gardens (not pictured because it wasn’t that exciting but we went because I was hoping there’d be wombats 😂) before heading to Vincent Street.

Vincent Street

Vincent Street is the main street of the town centre and has a few cute boutique shops, including a unique hot chocolate apothecary called The Daylesford Hot Chocolate Company where they mix different spices and flavours into your hot chocolate. We got a chilli hot chocolate was was pretty good!

Hepburn Regional Park

We finished off with a hike in Hepburn Park. Daylesford is known as a spa destination due to its large number of natural mineral springs. The most popular spring and also easiest to access is Argyle Spring. These mineral springs are famed for their health benefits and everyone says you have to try the spring water when you reach it. It was a short 20 minute walk through a eucalypt forest with an easy walking path to reach the spring. Once you reach the spring, there’s a little pump for the water to come out. We both took a big sip of this magic water after our hike and it was SO COPPERY. It was like the aftertaste from a nosebleed . BLECH. I’m surprised no one wrote it in the reviews how bad the water would taste. One of my coworkers commented that when her and boyfriend went, they were so excited to try the water that they actually emptied out their water bottles to fill it up with spring water and instantly regretted it after tasting it. 😂😂😂

May 7, 2024May 7, 2024

AbbyLeave a comment

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 is 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

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, 2024June 26, 2024

Abby1 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:
- 2/3 cup granulated sugar
- 2/3 cup white vinegar
- 2/3 cup water
- 2 tsps 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:
- 2/3 cup granulated sugar
- 2/3 cup white vinegar
- 2/3 cup water
- 2 tsps 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, 2024December 30, 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