Corn Egg Drop Soup (玉米蛋花湯)


Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

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Egg drop soup is a Chinese dish commonly served in restaurants as an appetizer or a side with your meal. The Chinese name translates to “egg flower soup” because the way the egg disseminates in the soup makes beautiful swirls that resemble a floral pattern. The english name relates to the fact that the egg is “dropped” into the soup at the end to make the swirls – a little less poetic, eh?

The most basic version of the soup is just the swirly egg and broth. You’ll probably see this version most often in Asia because it’s a quick and cheap addition to a meal. Another common version (and my favourite) has added corn for extra crunch and sweetness. Some places will bulk it up with chopped ham, tofu or even chicken to make it a full meal.

This soup is so ridiculously quick and easy – all you need are a few basic ingredients and 15 minutes to whip this up. It’s also super cheap and satisfying if you’re cooking on a budget. The egg-laced chicken broth based soup with the fresh sweet crunch of the corn makes this one of my favourite classic Asian soups!

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:

  • 6 cups chicken broth
  • 1 tsp sesame oil
  • 1/8 tsp ground white pepper (or more to your liking)
  • 1/4 tsp sugar
  • 1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
  • 4 Tbsps cornstarch
  • salt & pepper to taste
  • 4 eggs
  • 2 spring onions, chopped for garnish

Add-ins to consider: ham, chicken, tofu

Directions:

In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.

Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).

Once the taste and consistency of the soup is to your liking, turn off the heat.

Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.

Serve garnished with spring onions on top. Enjoy!

Summarized Recipe:

Corn Egg Drop Soup (玉米蛋花湯)

Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

Ingredients:

  • 6 cups chicken broth
  • 1 tsp sesame oil
  • 1/8 tsp ground white pepper (or more to your liking)
  • 1/4 tsp sugar
  • 1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
  • 4 Tbsps cornstarch
  • salt & pepper to taste
  • 4 eggs
  • 2 spring onions, chopped for garnish

Directions:

  1. In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.
  2. Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).
  3. Once the taste and consistency of the soup is to your liking, turn off the heat. Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.
  4. Serve garnished with spring onions on top. Enjoy!

Malaysian Satay Sauce


Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, sauces, <15mins, quick and easy
Serves: ~1.5 cups | Prep time: 5 mins | Cook time: 7 mins

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This recipe is from Sarah Tiong, one of my favourite contestants on Masterchef Australia. I’d strongly recommend everyone to check out her cookbook which is full of amazing flavourful Southeast Asian dishes.

What is Satay?

Satay is a very popular dish in Southeast Asia (especially Malaysia and Indonesia) made of skewered meat marinated and grilled in a savoury peanut sauce. The flavourful sauce is what makes the dish and there are so many variations of it. In its essence, the sauce base is made of ground roasted peanuts and the mix of different spices and aromatics are what takes it to the next level.

This recipe uses curry powder and tamarind paste for its robust flavour. It’s quick any easy to make, with minimal ingredients. You can use this as a marinade or dipping sauce for whatever you like. I’ve even tossed this sauce with some roasted cauliflower for a quick savoury side dish!

If you’re a fan of satay, check out my other satay recipe that uses red chilli paste and coconut milk: Red Curry Satay 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!

Ingredients you’ll need:

  • 1 cup (150 g) roasted salted peanuts, finely ground or blended
  • 1 Tbsp (9 g) curry powder
  • 1 Tbsp (15 g) tamarind paste
  • 1 1/2 Tbsp (14 g) brown sugar
  • 1/2 cup (125 ml) water (or more if you want a runnier sauce)

Directions:

Heat a dry small skillet or saucepan over LOW heat.

Add the ground peanuts and curry powder to the pan and stir together for 1 minute until fragrant. Mix in the tamarind paste, brown sugar and water and let it simmer for 5 mins or until it reduces to a thick sauce. If you prefer a runnier sauce, add more water. Done!

Summarized Recipe:

Malaysian Satay Sauce

Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, sauces, <15mins, quick and easy
Serves: ~1.5 cups | Prep time: 5 mins | Cook time: 7 mins

Ingredients:

  • 1 cup (150 g) roasted salted peanuts, finely ground or blended
  • 1 Tbsp (9 g) curry powder
  • 1 Tbsp (15 g) tamarind paste
  • 1 1/2 Tbsp (14 g) brown sugar
  • 1/2 cup (125 ml) water (or more if you want a runnier sauce)

Directions:

  1. Heat a dry small skillet or saucepan over LOW heat.
  2. Add the ground peanuts and curry powder to the pan and stir together for 1 minute until fragrant. Mix in the tamarind paste, brown sugar and water and let it simmer for 5 mins or until it reduces to a thick sauce. If you prefer a runnier sauce, add more water. Done!

Red Curry Satay Sauce


Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: sauces, dips, Asian
Serves: roughly 1 cup | Prep time: 5 mins | Cook time: 5 mins

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There are few things in the world better than a good creamy peanut satay sauce and when you pair it with coconut milk and red curry paste? Ohhhh boy. Get your tastebuds ready for a flavour explosion! This recipe uses the homemade red curry chilli paste recipe for a bold and fresh flavour. Depending on how much you make your curry paste, this satay sauce can add a kick! Use the leftovers mixed with cold noodles for a quick lunch or save it for a dip with spring rolls or prawn toast. You’re only 5 minutes away from making this delicious red curry satay sauce!

Recipe adapted from Recipe Tin Eats.

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:

  • 330ml coconut milk
  • 3/4 cup (185ml) water
  • 2 Tbsps homemade red curry paste 
  • 3/4 cup (180g) peanut butter, smooth or crunchy
  • 1/4 cup + 2 tsps white sugar
  • 2 Tbsps apple cider vinegar
  • 2 tsps dark soy sauce
  • 2 tsps fish sauce
  • 1 tsp salt

Directions:

In a saucepan on LOW-MED heat, add in all of the ingredients and stir. Simmer the sauce for 5 minutes for the flavours to infuse. Taste and adjust flavours as needed. Done! Easy, huh?

If the sauce is too thick for you, add in a little bit of water until you reach your desired consistency.

Summarized Recipe:

Red Curry Satay Sauce

Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: sauces, dips, Asian
Serves: roughly 1 cup | Prep time: 5 mins | Cook time: 5 mins

Ingredients:

  • 330ml coconut milk
  • 3/4 cup (185ml) water
  • 2 Tbsps homemade red curry paste 
  • 3/4 cup (180g) peanut butter, smooth or crunchy
  • 1/4 cup + 2 tsps white sugar
  • 2 Tbsps apple cider vinegar
  • 2 tsps dark soy sauce
  • 2 tsps fish sauce
  • 1 tsp salt

Directions:

  1. In a saucepan on LOW-MED heat, add in all of the ingredients and stir. Simmer the sauce for 5 minutes for the flavours to infuse. Taste and adjust flavours as needed. Done!
  • Note: If the sauce is too thick for you, add in a little bit of water until you reach your desired consistency.

Green Curry Prawn Toast


Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: snacks, easy, appetizer, Asian
Serves: 4 | Prep time: 5 mins | Cook time: 5 mins

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I’ve surprisingly never had prawn toast until recently. I saw a couple recipes from the new cookbooks of my favourite Masterchef contestants, Sarah Tiong and Kanh Ong and decided to give them a try. This recipe is an adaptation from Kanh’s green curry prawn toast recipe and uses the homemade Thai green curry paste. Although I’m not sure what real prawn toast is supposed to taste like since I’ve never had one from a restaurant before, but Toby and his family tells me they used to have it all the time at their old go-to Chinese restaurant and this version is much better! These prawn toasts don’t taste quite like a Thai green curry because there’s no coconut milk, but they do have the beautiful aromatics from the homemade green curry paste that really shine through with every bite. It’s even better when paired with a mayo-based dipping sauce such as curry mayo or sriracha mayo.

As long as you’ve got the curry paste made up, this recipe is SO simple and comes together quickly. You will however need to deep-fry these. I don’t frequently like to deep-fry things at home, but when I do I like to make the best use of the oil by making multiple things with it before tossing it out such as pork and prawn spring rolls! You can also make a big batch beforehand and serve it as an appetizer or a snack for a party.

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:

  • 250g raw prawn meat
  • 1 egg white
  • 2 1/2 tsps sesame oil
  • 1/4 cup homemade Thai green curry paste
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1 large clove of garlic
  • 1 spring onion (optional)
  • 4 slices of sourdough or regular white bread
  • Sesame seeds for dipping

Directions:

In a food processor, add the prawn meat, egg white, sesame oil, green curry paste, salt, white pepper, spring onion, and garlic. Pulse until you get a thick paste.

Divide and spread the paste equally on the 4 slices of sourdough. If the paste is runny, put it in the fridge for 20 mins to firm up.

Place sesame seeds on a plate and dip the bread (prawn side down) onto the sesame seeds.

Fill a saucepan 1/3 up with neutral oil and heat the oil until it reaches 180˚C (or when a cube of bread turns brown in 15 seconds). Place the prawn toast prawn side down (it might be easier to lower it prawn side up first then flip it around in the oil to minimize splashing) into the oil and fry for 2-4 minutes until golden then flip and fry for another 1-2 minutes. Remove from the oil and let it drain on a paper towel.

Serve! Ideally serve with curry mayo or sriracha mayo.

Summarized Recipe:

Green Curry Prawn Toast

Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: snacks, easy, appetizer, Asian
Serves: 4 | Prep time: 5 mins | Cook time: 5 mins

Ingredients:

  • 250g raw prawn meat
  • 1 egg white
  • 2 1/2 tsps sesame oil
  • 1/4 cup homemade Thai green curry paste
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1 large clove of garlic
  • 1 spring onion (optional)
  • 4 slices of sourdough or regular white bread
  • Sesame seeds for dipping

Directions:

  1. In a food processor, add the prawn meat, egg white, sesame oil, green curry paste, salt, white pepper, spring onion, and garlic. Pulse until you get a thick paste.
  2. Divide and spread the paste equally on the 4 slices of sourdough. If the paste is runny, put it in the fridge for 20 mins to firm up.
  3. Place sesame seeds on a plate and dip the bread (prawn side down) onto the sesame seeds.
  4. Fill a saucepan 1/3 up with neutral oil and heat the oil until it reaches 180˚C (or when a cube of bread turns brown in 15 seconds). Place the prawn toast prawn side down (it might be easier to lower it prawn side up first then flip it around in the oil to minimize splashing) into the oil and fry for 2-4 minutes until golden then flip and fry for another 1-2 minutes. Remove from the oil and let it drain on a paper towel.
  5. Serve! Ideally serve with curry mayo or sriracha mayo.

Tzatziki


Date Published: August 21st, 2020| Last Updated: August 21st, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Mix time: 30 secs + resting overnight

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Tzatziki tzatziki. It’s so simple and so good. My dill plants had been struggling on my balcony over the winter months so I wasn’t able to make this recipe for ages, but now that we’ve moved onto the farm with plenty of space and sunshine, the dill plant here has gone wild! This dip is so refreshing with the cucumber, lemon and dill. Our favourite way to eat this is slathered between two burger buns in a beef patty to make a quick Greek burger but its also fantastic on its own as a dip with bread or veggies.

This is a make-ahead recipe. It takes less than 10 minutes to whip up this recipe but the full potential of the flavours don’t come out until it’s refrigerated for at least 4 hours, ideally overnight. This dip needs time for the flavours to marinate and work themselves out. It sounds a bit crazy but trust me. The first time I made this dip I spent over 20 minutes adding a little more of this and that and it still never seemed quite right. I ended up putting it away and when I revisited it the next morning, it was AMAZING! I was surprised how everything just fixed itself overnight. Now when I make this sauce I don’t even bother with adjusting the flavours until the next day, after its had time to sort itself out.

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:

  • 1/4 (100g) of a continental cucumber
  • 3/4 cup (184g) Greek yoghurt
  • 1 small clove of garlic, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
  • 2 Tbsps fresh dill, chopped
  • 1/2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper, or to taste
  • Splash of lemon juice (optional)

Directions:

Grate the cucumber (with the peel) and then wrap it up in a clean tea towel or a few layers of paper towel and squeeze out as much liquid as you can. You should end up with nearly half the weight of cucumber you started with.

The salt in the dip will draw out the water in the cucumber and result in a wet sloppy tzatziki which is why it’s so important to squeeze out as much water as you can at the start.

Mix the rest of the ingredients in a bowl. Refrigerate overnight, or a minimum of 4 hours. Trust me, the flavours are SO much better the next day once the ingredients have had time to marinate together. Taste and adjust ingredients as needed. Enjoy!

Summarized Recipe:

Tzatziki

Date Published: August 21st, 2020| Last Updated: August 21st, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Mix time: 30 secs + resting overnight

Ingredients:

  • 1/4 (100g) of a continental cucumber
  • 3/4 cup (184g) Greek yoghurt
  • 1 small clove of garlic, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
  • 2 Tbsps fresh dill, chopped
  • 1/2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper, or to taste
  • Splash of lemon juice (optional)

Directions:

  1. Grate the cucumber (with the peel) and then wrap it up in a clean tea towel or a few layers of paper towel and squeeze out as much liquid as you can. You should end up with nearly half the weight of cucumber you started with.
  2. Mix the rest of the ingredients in a bowl. Refrigerate overnight, or a minimum of 4 hours. (Trust me, the flavours are SO much better the next day once the ingredients have had time to marinate together.) Taste and adjust ingredients as needed. Enjoy!

Classic Hummus


Date Published: August 21st, 2020 | Last Updated: August 21st, 2020
Author: Abby |Category: dips/sauces, snack
Serves: 1 large bowl | Prep time: 10 mins | Mix time: 1 minute

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A good classic hummus makes me so happy. Something about the classic flavours of the creamy tahini with cumin and chickpeas blended together with that kick of garlic makes it magical. There are so many variations out there these days but at the end of the day I always prefer the old-fashioned hummus and best of all it only takes 10 minutes to make! Don’t get me wrong, I love a good spin on a classic such as beetroot hummus or even roasted red pepper hummus, but the additional flavours distract from the true creaminess of a classic which is what makes it unbeatable. This smooth creamy dip is so so good as a dip with some crackers or veggies and even better smeared in a warm wrap! Try it with some leftover lamb roast in a homemade flatbread – I promise it’s phenomenal.

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 can (400g) of chickpeas
  • 3/4 cup tahini
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves of garlic, peeled
  • 1 Tbsp ground cumin
  • 1 tsp salt (or more to taste)

Directions:

Drain the chickpeas and keep the liquid aside.

Put the drained chickpeas and the rest of the ingredients (tahini, lemon juice, olive oil, garlic, salt and cumin) into a food processor or blender and blend until thick and smooth. If the hummus is too thick, add in one tablespoon of the reserved chickpea fluid at a time and mix until desired consistency. Taste and adjust seasonings to your preference. Discard the rest of the chickpea liquid.

When serving, drizzle olive oil over the hummus and add a pinch of paprika for garnish.

Pair it with some pita chips made from the homemade flatbread recipe!

Notes:

  • To make this a low carb version, substitute the can of chickpeas with 4 cups zucchini, peeled & chopped.
  • You can try other combinations: beetroot, roasted red peppers and parmesan…etc.

To make a roasted red pepper hummus: roast 3 peppers over the grill or fire until charred. Set aside to cool and scrape off any excessively blackened bits. Place the peppers in a clean tea towel or paper towel and over a bowl, squeeze out any liquid. Save this liquid. Add the roasted red peppers to the hummus and blend until combined. If it’s too thick, then add in a teaspoon of the liquid from the peppers at a time until you reach the desired consistency. You can also add in the liquid from the drained chickpeas as well. Taste and adjust flavours as needed. You may need to add additional salt to the above hummus recipe since adding red peppers will dilute the saltiness of the hummus. Done!

To make a beetroot hummus: Drain a can of beetroots and reserve the liquid. Blend the beetroots into the hummus. Taste and adjust the amount of beetroot as needed.

Summarized Recipe:

Classic Hummus

Date Published: August 21st, 2020 | Last Updated: August 21st, 2020
Author: Abby |Category: dips/sauces, snack
Serves: 1 large bowl | Prep time: 5 mins | Mix time: 1 minute

Ingredients:

  • 1 can (400g) of chickpeas
  • 3/4 cup tahini
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves of garlic, peeled
  • 1 Tbsp ground cumin
  • 1 tsp salt (or more to taste)

Directions:

  1. Drain the chickpeas and keep the liquid aside.
  2. Put the drained chickpeas and the rest of the ingredients (tahini, lemon juice, olive oil, garlic, salt and cumin) into a food processor or blender and blend until thick and smooth. If the hummus is too thick, add in one tablespoon of the reserved chickpea fluid at a time and mix until desired consistency. Taste and adjust seasonings to your preference. Discard the rest of the chickpea liquid.
  3. When serving, drizzle olive oil over the hummus and add a pinch of paprika for garnish. Done!

Vietnamese Fish Sauce (Nuoc mam)


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces, dips, asian
Serves: 1/2 cup | Prep time: 10 mins | Mix time: 30 seconds

Jump to recipe |

Nuoc mam is a staple in Vietnamese cuisine. You may also see it commonly referred to as “nuoc cham” in many restaurants. I’ve been told “nuoc cham” means ‘sauce’ in Vietnamese whereas “nuoc mam” is more specifically ‘fish sauce’ which would be more accurate in this case. Whichever name you call it, it is delicious. It’s a sauce made of sugar, garlic, lime, chillies, and fish sauce (shocker), giving it a salty, sweet, sour and a little spicy taste all in one sauce! It’s often used as a dipping sauce (think lemongrass pork, prawn spring rolls…mmmm) or as a dressing drizzled over a bowl of vermicelli with veg. If you’ve never had it before, it smells a little funky but adds SO much flavour to a dish. It’s so simple to make and because of the high acidity content of the ingredients, it keeps for a very long time in the fridge so you can make a buttload and always have some on hand for a quick meal.

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:

  • 3 Tbsps warm water
  • 1 Tbsp caster sugar
  • 1 Tbsp lime juice (~1 lime)
  • 2 Tbsps fish sauce
  • 2 garlic cloves, minced
  • 2 bird’s eye chillies, finely chopped

Directions:

Dissolve the caster sugar in the warm water then add the rest of the ingredients to the bowl. Mix and taste. Adjust ingredients as needed. Done!

More sour = add more lime juice
More salty = add more fish sauce
More sweet = add more sugar
More spicy = more chillies

Summarized Recipe:

Vietnamese Fish Sauce (Nuoc mam)

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces, dips, asian
Serves: 1/2 cup | Prep time: 10 mins | Mix time: 30 seconds

Ingredients:

  • 3 Tbsps warm water
  • 1 Tbsp caster sugar
  • 1 Tbsp lime juice (~1 lime)
  • 2 Tbsps fish sauce
  • 2 garlic cloves, minced
  • 2 bird’s eye chillies, finely chopped

Directions:

  1. In a bowl, dissolve the sugar in the warm water.
  2. Add the rest of the ingredients to the bowl and mix. Taste and adjust ingredients as needed. Done!

Feel free to make a buttload. It keeps really well.

Creamy Mint Yogurt Sauce


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Cook time: 30 secs

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Cool boy Sheldon helping out with harvesting mint from the garden

Lamb is a pretty popular meat in Australia and it’s commonly paired with a mint sauce/jelly. Toby and I made our first roast lamb a couple months ago and it was so delicious that we’ve made it 3 more times since (recipe here). The lamb we made had such beautiful strong flavours from the rub that I decided to make a more subtle mint sauce using Greek yogurt. The sauce was a big hit with the fam and I’m sharing it here with you today! There’s only a few ingredients required to make this creamy sauce. The mint flavour is more subtle compared to a traditional mint sauce but it works well with the lemon and garlic and the addition of cumin adds a little extra depth to compliment the lamb. You can also use this sauce as a dressing over a quick cucumber salad to have on its own or as a side with the lamb.

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 cup (245g) greek yogurt
  • 1/2 cup mint leaves, chopped
  • 1 large clove garlic, minced
  • 1/2 Tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Directions:

Mix all the ingredients in a bowl. Taste adjust lemon, salt or pepper as needed. Done!

Try it with the garlic rosemary lamb roast. Mmmmmm.

Summarized Recipe:

Creamy Mint Yogurt Sauce

Date Published: August 18th, 2020 | Last Updated: August 18th, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Cook time: 30 secs

Ingredients:

  • 1 cup (245g) greek yogurt
  • 1/2 cup mint leaves, chopped
  • 1 large clove garlic, minced
  • 1/2 Tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Mix all the ingredients in a bowl. Taste adjust lemon, salt or pepper as needed. Done!

Curry Mayo


Date Published: August 14th, 2020 | Last Updated: August 14th, 2020
Author:
Abby |Category: sauces, dips, easy
Serves:
1 cup | Prep time: 30 secs | Cook time: 30 secs

Jump to recipe |

This is one of my favourite dips for anything deep fried: sweet potato fries, hashbrowns, potato cakes, fish and chips…the list goes on. It’s also fantastic in all kinds of mayo-based salads: potato salad, egg salad, tuna salad…YUM! I’m a firm believer that curry powder makes life better ❤️. This 30 second recipe is ridiculously simple. If you can scoop mayo out of a jar, you can make curry mayo!

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 cup mayonnaise
  • 1 tsp curry powder

Directions:

  1. Mix curry and mayo together. Taste and add more curry if you prefer if stronger. Done!

Summarized Recipe:

Curry Mayo

Date Published: August 14th, 2020 | Last Updated: August 14th, 2020
Author: Abby |Category: sauces, dips, easy
Serves: 1 cup | Prep time: 30 secs | Cook time: 30 secs

Ingredients:

  • 1 cup mayonnaise
  • 1 tsp curry powder

Directions:

  1. Mix curry and mayo together. Taste and add more curry if you prefer if stronger. Done!

Taiwanese Sweet Mayonnaise 沙拉醬


Date Published: August 12th, 2020 | Last Updated: August 12th, 2020
Author: Abby |Category: sauces/dips, asian
Serves: 2 cups | Prep time: 2 mins | Make time: 10 mins

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I was SO excited when I learned how to make Taiwanese sweet mayonnaise. It’s the back bone and not so secret sauce to so many classic Taiwanese dishes (usually snack foods): pineapple shrimp balls, breakfast triangle sandwiches, burgers, salads…etc. I’m actually not 100% sure if this originated in Taiwan but anecdotally I’ve only seen Taiwanese brands of this mayo and I’ve never been able to find it outside of Taiwan nor have I seen it used in any dishes outside of Taiwan so therefore I’m dubbing it Taiwanese – prove me wrong!

This mayo is a common staple in many Taiwanese households and it usually comes in a tube-shaped plastic bag where you snip a corner off and squeeze it out over your dish. Taiwanese people don’t eat many raw veggies such as a traditional leafy greens salad but instead we tend to cook our veg (usually blanched or boiled) and in Taiwan you’ll commonly see them squeeze this mayo over the plain veggies for a quick “salad”. Sometimes there’s more mayo than actual veg (I’m looking at you, grandma 😂). I’ve had it over boiled potatoes, asparagus, bamboo, carrots, boiled eggs…etc, all served cold. The direct translation of the common name for this sauce is literally “salad sauce/dressing” (but lots of people call it mayonnaise as well). In fact, when you talk about mayonnaise in Taiwan, most people will think of sweet mayo rather than the tangy version Western countries are used to.

There are only a few ingredients to this recipe and it’s pretty straightforward, but it will help immensely if you’ve got a stand mixer or an electric whisk. It takes a little patience to ensure the sauce doesn’t split but it’s worth it! This recipe makes about 2 cups (which is a LOT), feel free to halve it but it also stores really well in the fridge.

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!

I’ll be posting some recipes where you can use this mayo, so keep your eyes peeled!

Happy cooking!

Ingredients you’ll need:

  • 80g sugar
  • 4g salt
  • 1 large egg
  • 400ml neutral oil
  • 3-5 tsps lemon juice (or more to taste)

This makes roughly 2 cups of sweet mayo which is actually quite a lot! It stores well in an air tight container for about a month but feel free to halve the recipe to make a smaller portion. I find it easiest to halve an egg by whisking it first then weighing it out and divide the weight by two.

Directions:

In a stand mixer bowl, add the sugar, salt and egg. Whisk on high speed until it’s combined with small bubbles (see photo above). You can use a hand mixer as well but it’ll take some coordination when you drizzle in the oil.

Continue to mix on high speed and drizzle in 1 tablespoon of oil. Once the oil has been incorporated, then start drizzling the rest of the oil VERY SLOWLY with the mixer on HIGH speed the whole time. When I say slow, I mean painfully slow where you’re pouring in a very thin stream (almost drops). If you’ve ever made hollandaise sauce before, you’ll recognize this pain. If you pour the oil too quickly, it won’t combine properly and your sauce will end up being a separated oily mess. Better to pour the oil too slow than too fast! If you see your mixture thickening and no separation of oil, you’re on the right track!

As you continue to add the oil, you’ll get a thicker and thicker smooth sauce. Once you’ve finished adding the oil, drizzle the lemon juice while still whisking on high speed. Once it’s all incorporated, stop the mixer and taste. You should have a smooth sweet mayo with a tang from the lemon. Add more lemon juice if needed since different lemons can vary on their sourness. Done!

Store in an air tight container (ie glass jar) for a few weeks to a month!

Summarized Recipe:

Taiwanese Sweet Mayonnaise 沙拉醬

Date Published: August 12th, 2020 | Last Updated: August 12th, 2020
Author: Abby |Category: sauces/dips, asian
Serves: 2 cups | Prep time: 2 mins | Make time: 10 mins

Ingredients:

  • 80g sugar
  • 4g salt
  • 1 large egg
  • 400ml neutral oil
  • 3-5 tsps lemon juice (or more to taste)

Directions:

  1. In a stand mixer bowl, add the sugar, salt and egg. Whisk on high speed until it’s combined with small bubbles (see photo above). You can use a hand mixer as well but it’ll take some coordination when you drizzle in the oil.
  2. Continue to mix on high speed and drizzle in 1 tablespoon of oil. Once the oil has been incorporated, then start drizzling the rest of the oil VERY SLOWLY with the mixer on HIGH speed the whole time.
    • When I say slow, I mean painfully slow where you’re pouring in a very thin stream (almost drops). If you’ve ever made hollandaise sauce before, you’ll recognize this pain. If you pour the oil too quickly, it won’t combine properly and your sauce will end up being a separated oily mess. Better to pour the oil too slow than too fast! If you see your mixture thickening and no separation of oil, you’re on the right track!
  3. As you continue to add the oil, you’ll get a thicker and thicker smooth sauce. Once you’ve finished adding the oil, drizzle the lemon juice while still whisking on high speed. Once it’s all incorporated, stop the mixer and taste. You should have a smooth sweet mayo with a tang from the lemon. Add more lemon juice if needed since different lemons can vary on their sourness. Done!

Store in an air tight container (ie glass jar) for a few weeks to a month!