Thai Green Curry (Chicken, Beef, Fish or Veg)

Date Published: August 5th, 2020 | Last Updated: Feb 15th, 2025
Author: Abby |Category: mains, asian, < 30mins
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

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I can never pass up a good curry no matter the cuisine. I just love the creaminess and the intense flavours. Thai curries hold a special place in my belly, especially the green curry. The green colour comes from the use of the milder green chilli pepper, kaffir lime, cilantro/coriander and sometimes basil. I love the aroma and the fact that I can pack it full of veggies and have it all swim around in the aromatic coconut sauce.

Although the flavours are complex, making a Thai curry is actually really straight forward and simple as long as you have the green curry paste, which is where most of the flavour (and effort) comes from. I was surprised how quickly it all came together when I made it for the first time. You can buy pretty decent packaged Thai curry pastes from pretty much any supermarket these days and for pretty cheap too, but if you’re like me and have the need to conquer seemingly complex recipes, you can make your own with the green curry paste recipe. I’ve written this recipe for the intention of using the homemade curry paste, however if you want to use the canned pastes, you’ll have to “freshen” it up by sautéing in some garlic and ginger to bring the flavours out.

This recipe is easily customizable with any veggies and protein you like and in any proportion. I’ve written it based on my favourite veg to put in this curry but feel free to change it up to your liking. The beauty of this curry is that because of its strong flavours, you can also put in whatever protein you like. I’ve colour-coded the recipes so it’s easier to follow if you want to make chicken, beef or fish. The other great thing about this recipe is that it’s all done in one pot so there’s minimal clean 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:

1.5 Tbsp coconut oil
Protein of choice: (optional)
- Chicken: 400g (~4) skinless boneless chicken thighs (or breast), diced into bite-sized pieces or sliced thinly (depending on how you like it)
- Beef: 400g, sliced thinly. Any steak cut will be good.
- Fish: 400g, diced into chunks. Use whatever fish you like. I tend to like using salmon or a white fish.
- Vegetarian: no need for meat, just add more veggies!
1 Tbsp coconut oil
Any veggies you like in your curry. I’ve written this recipe based on my favourite veg, but feel free to change it up and do you. Just keep in mind their proportions to the chicken, otherwise you may end up with a veggie curry (which is fine too if you prefer less chicken). These are what I usually add:
- 1 1/2 cups King oyster mushrooms, roughly chopped
- 1 1/2 cups green beans, trimmed and snapped in halves
- 1 cup baby corn
- 1 1/2 cups eggplant, diced
- 1 1/2 cups red bell peppers/capsicum, chopped
- 10 Thai basil leaves
1 cup homemade Thai green curry paste (click link for recipe)
- Please note: this recipe was written to be used with the homemade Thai green curry paste. If you want to use canned Thai green curry paste (Maesri is the go-to brand), you’ll need to “freshen” up the paste to bring out more flavour by sautéing one can (114g) it in 3 cloves of garlic and 2 Tbsps of minced ginger. I do recommend making the curry paste yourself if you’ve got time – it’s so much more aromatic.
800ml (2 cans) coconut milk
1/2 Tbsp fish sauce (or more to taste)
Sea salt + black pepper to taste
Sugar to taste
Serve with Jasmine rice

Directions:

Prepare your protein (if using):

If using chicken:

In medium pot on MED-HIGH heat melt the coconut oil and add in the chicken pieces (you may have to do this in batches if they’re too crowded – see tip*) and cook until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.

*Tip: You want to put the chicken pieces in the pot in a single layer to sear the outside. If you overcrowd the chicken or are overlapping them, you will likely have too much liquid released and end up boiling the chicken. Depending on the size of your pot, you may have to cook it in 2 or 3 batches.

After you’ve browned all the chicken pieces, remove them from the pot and set aside.

If using beef:

In medium pot on MED-HIGH heat melt the coconut oil and add in the beef pieces and quickly cook for a few minutes until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.

After you’ve browned all the beef pieces, remove them from the pot and set aside.

If using fish:

You don’t need to do any cooking beforehand. Just have it cut up in bite-sized pieces and add it later on with the veggies.

I tend to use chicken as my protein of choice

Cook your veggies: In the same pot, cook each of your desired veggies separately and set aside.

Once all your vegetables are cooked, still in the same pot on MED-HIGH heat, discard any excess liquids and melt 1 Tbsp coconut oil. Add the green curry paste and stir for a few minutes to toast the paste. When the excess liquid has evaporated and you’re left with a semi-dry paste, add in the coconut milk. Let the curry come to a boil then reduce the heat to LOW and simmer for 15 minutes.

Next, add in your cooked veggies and choice of protein (if using) and continue to cook the curry without the lid for another few minutes until your protein has fully cooked through. Turn off the heat and taste. If not salty enough add more fish sauce, add sugar if not sweet enough. Done! Serve over a bed of Jasmine rice.

Tip: If you want to turn this into a soup, add in 1 extra cup (250ml) of chicken stock. Feel free to add in some noodles too!

Summarized Recipe:

Thai Green Curry (Chicken, Beef, Fish or Veg)

Date Published: August 5th, 2020 | Last Updated: Feb 15th, 2025
Author: Abby |Category: mains, asian, < 30mins
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

1.5 Tbsp coconut oil
Protein of choice:
- Chicken: 400g (~4) skinless boneless chicken thighs (or breast), diced into bite-sized pieces or sliced thinly (depending on how you like it)
- Beef: 400g, sliced thinly. Any steak cut will be good.
- Fish: 400g, diced into chunks. Use whatever fish you like. I tend to like using salmon or a white fish.
- Vegetarian: no need for meat, just add more veggies!
1 Tbsp coconut oil
1 cup homemade Thai green curry paste (click link for recipe)
- Please note: this recipe was written to be used with the homemade Thai green curry paste. If you want to use canned Thai green curry paste (Maesri is the go-to brand), you’ll need to “freshen” up the paste to bring out more flavour by sautéing one can (114g) it in 3 cloves of garlic and 2 Tbsps of minced ginger. I do recommend making the curry paste yourself if you’ve got time – it’s so much more aromatic.
800ml (2 cans) coconut milk
Any veggies you like in your curry. I’ve written this recipe based on my favourite veg, but feel free to change it up and do you. Just keep in mind their proportions to the chicken, otherwise you may end up with a veggie curry (which is fine too if you prefer less chicken). These are what I usually add:
- 1 1/2 cups King oyster mushrooms, roughly chopped
- 1 1/2 cups green beans, trimmed and snapped in halves
- 1 cup baby corn
- 1 1/2 cups eggplant, diced
- 1 1/2 cups red bell peppers/capsicum, chopped
- 10 Thai basil leaves
1/2 Tbsp fish sauce (or more to taste)
Sugar to taste
Serve with Jasmine rice

Directions:

Cook your protein (if using):
- If using chicken:
  1. In medium pot on MED-HIGH heat melt the coconut oil and add in the chicken pieces (you may have to do this in batches if they’re too crowded – see tip*) and cook until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.
    - *Tip: You want to put the chicken pieces in the pot in a single layer to sear the outside. If you overcrowd the chicken or are overlapping them, you will likely have too much liquid released and end up boiling the chicken. Depending on the size of your pot, you may have to cook it in 2 or 3 batches.
  2. After you’ve browned all the chicken pieces, remove them from the pot and set aside.
- If using beef:
  1. In medium pot on MED-HIGH heat melt the coconut oil and add in the beef pieces and quickly cook for a few minutes until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.
  2. After you’ve browned all the beef pieces, remove them from the pot and set aside.
- If using fish:
  - You don’t need to do any cooking beforehand. Just have it cut up in bite-sized pieces and add it later on with the veggies.
Cook your veggies: In the same pot, cook each of your desired veggies separately and set aside.
Once all your vegetables are cooked, still in the same pot on MED-HIGH heat, discard any excess liquids and melt 1 Tbsp coconut oil. Add the green curry paste and stir for a few minutes to toast the paste. When the excess liquid has evaporated and you’re left with a semi-dry paste, add in the coconut milk. Let the curry come to a boil then reduce the heat to LOW and simmer for 15 minutes.
Next, add in your cooked veggies and protein (if using) and continue to cook the curry without the lid for another few minutes until your protein has fully cooked through. Turn off the heat and taste. If not salty enough add more fish sauce, add sugar if not sweet enough. Done! Serve over a bed of Jasmine rice.

Tip: If you want to turn this into a soup, add in 1 extra cup (250ml) of chicken stock. Feel free to add in some noodles too!

August 5, 2020February 15, 2025

Abby1 Comment

Chicken Udon Stir-Fry

Date Published: August 4th, 2020 | Last Updated: August 4th, 2020
Author: Abby |Category: healthy, asian, mains
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

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Japanese udon is one of my favourite type of noodles. There’s so much chew compared to regular noodles and makes it more satisfying to eat. This is a quick and easy stir-fry packed with chicken, cabbage, carrots and udon noodles. The crunchy cabbage and carrots with the chewiness of the udon cooked in a savoury sauce makes this dish so yum and healthy too!

This was actually one of the first things Toby made for me when we were in Bairnsdale together on a vet student placement. We agreed that we’d both start eating healthier and he surprised me with this dinner when I came home from my shift. It was the best thing to come home to especially after a long cold day. ❤️

Happy cooking!

Ingredients you’ll need:

500g udon noodles, cooked and drained
1/3 cup light soy sauce
1 Tbsp soy sauce
1/3 cup mirin
2 Tbsps ketchup
1 Tbsp caster sugar
1 Tbsp vegetable oil
3 garlic cloves, minced
3cm piece of ginger, peeled and minced
1 large (2.5 cups) brown onions, diced
500g chicken mince (or pork mince)
1/4 small green cabbage, diced to 2cm pieces
2 large carrots, julienned or chopped finely
2 Tbsps sesame oil, to drizzle
White sesame seeds, to sprinkle

Directions:

If you haven’t prepared you udon noodles yet, cook them according to package instructions, then drain and rinse the noodles under cold water. Set aside.

In a small bowl, make the sauce by combining: soy sauce, light soy sauce, mirin, ketchup, and sugar. Don’t worry if you have small clumps in the sauce.

Heat up a wok over high heat and add 1 Tbsp of vegetable oil and sauté the garlic, ginger and onion (in that order) for a few minutes until the onion starts to turn translucent.

Add the chicken mince to the wok and use your spatula to break up any lumps and sauté it until the chicken is mostly browned. (You do not have to cook the mince all the way through. It will finish cooking as you add the other ingredients in).

Add the cabbage and carrot to the wok. Sauté for another few minutes until the cabbage is wilted.

Add in the noodles and the sauce. Mix until combined and most of the liquids have cooked off. Turn heat off, drizzle sesame oil over the noodles and mix.

Serve noodles out and sprinkle sesame seeds over top. Enjoy!

Summarized Recipe:

Chicken Udon Stir-Fry

Date Published: August 4th, 2020 | Last Updated: August 4th, 2020
Author: Abby |Category: healthy, asian, mains
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

500g udon noodles, cooked and drained
1/3 cup light soy sauce
1 Tbsp soy sauce
1/3 cup mirin
2 Tbsps ketchup
1 Tbsp caster sugar
1 Tbsp vegetable oil
3 garlic cloves, minced
3cm piece of ginger, peeled and minced
1 large (2.5 cups) brown onions, diced
500g chicken mince (or pork mince)
1/4 small green cabbage, diced to 2cm pieces
2 large carrots, julienned or chopped finely
2 Tbsps sesame oil, to drizzle
White sesame seeds, to sprinkle

Directions:

If you haven’t prepared you udon noodles yet, cook them according to package instructions, then drain and rinse the noodles under cold water. Set aside.
In a small bowl, make the sauce by combining: soy sauce, light soy sauce, mirin, ketchup, and sugar.
Heat up a wok over high heat and add 1 Tbsp of vegetable oil and sauté the garlic, ginger and onion (in that order) for a few minutes until the onion starts to turn translucent.
Add the chicken mince to the wok and use your spatula to break up any lumps and sauté it until the chicken is mostly browned. (You do not have to cook the mince all the way through. It will finish cooking as you add the other ingredients in).
Add the cabbage and carrot to the wok. Sauté for another few minutes until the cabbage is wilted.
Add in the noodles and the sauce (made in step 2). Mix until combined and most of the liquids have cooked off. Turn heat off, drizzle sesame oil over the noodles and mix.
Serve noodles out and sprinkle sesame seeds over top. Enjoy!

August 4, 2020August 4, 2020

AbbyLeave a comment

Baked Chicken Katsu

Date Published: August 1st, 2020 | Last Updated: August 1st, 2020
Author: Abby |Category: asian, mains, easy, low-cal
Serves: 4-6 | Prep time: 15 mins | Cook time: 30 mins

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NOM NOM NOM I LOVE KATSU. When Toby and I head out to a Japanese restaurant, katsu is usually one of our go-to items to order (second to ramen, of course).

If you’re not familiar with katsu, it’s essentially a Japanese version of a schnitzel topped with an iconic tonkatsu sauce. A katsu is made with either chicken (breast or thigh) or a pork cutlet (called tonkatsu). The breading is made with panko (Japanese breadcrumbs) rather than traditional breadcrumbs which results in a lighter, flakier, and crispier texture.

I’m not a fan of deep-frying things at home because a) you need to use so much oil, b) it pains me to waste all that oil for one dish, c) health reasons, and d) the clean up afterwards from oil splatters. Don’t get me wrong, I love having the occasional take-away fried foods, but I just really dislike deep-frying things at home. This was the reason why I never tried to make katsu at home and save it for restaurant outings until now! I stumbled across this recipe from Just One Cookbook (which is filled with amazing Japanese recipes btw and defs worth checking out) and I was skeptical if it would be as good as the real deep-fried thing. For the sake of science, experimentation, and the quest to making great food, I made both versions: one deep-fried one and one baked.

I’m VERY happy to report that the baked version was unanimously favoured over the deep-fried version. Who would’ve thought!? The baked version had a crispier texture with better crunch and was (obviously) less oily than the deep-fried version. The colour wasn’t as dark, but that’s easily solved by pre-toasting the breadcrumbs for the baked version.

Overall this recipe was surprisingly easy and quick with very minimal prep work. It’s rare that I can cook up a dish without having to do any chopping. Best of all, it’s also relatively low in calories too (under 300 calories per serving!). This recipe definitely makes the top 20 list in my books.

Happy cooking!

Ingredients you’ll need:

4 chicken breasts, butterflied (note: one chicken breast makes a pretty large portion once you butterfly it (see finished photo) so I usually aim for 3/4 of a breast per person (unless you’ve got a big appetite) which is why I’ve written 4-6 servings for this recipe)
- This recipe works well with chicken thighs or boneless pork loin chops as well (pound the chops to ~1.2cm thick)
salt & ground black pepper
2 Tbsp extra virgin olive oil
2 cups panko (Japanese breadcrumbs)
4 Tbsp all-purpose flour (plain flour)
2 large egg, beaten

Directions:

Rinse and pat the chicken breasts dry. If you haven’t already, butterfly your chicken breasts (see photo tutorial below on how to do this or click here for more detailed instructions). Season breasts with salt and pepper. Set aside.

(If you’re using pork cutlets, score the edge where the fat and the meat meet to ensure your cutlet doesn’t curl when cooking and use a meat tenderizer mallet to pound the cutlets to about 1.2cm thick.)

Preheat oven to 200˚C.

Heat a skillet on medium heat and add olive oil.

Add in the panko breadcrumbs and stir to combine with the oil and toast the panko until golden brown. Put the crumbs in a large bowl and set aside to cool.

Note: When you bake a katsu, the colour of the breadcrumbs doesn’t change much in the oven compared to deep-frying, which is why this step is important to get that delicious toasty crumb.

Prepare three bowls: 1) Flour, 2) Beaten eggs, 3) Toasted panko

Dip your butterflied chicken breasts first in the flour on both sides and shake off any excess flour. Make sure sure you cover every crevice. Then dip it in the beaten egg and finally in the toasted panko, pressing the crumbs in slightly to help them stick.

Set your chicken breasts on wire racks placed ontop of a baking tray and bake in the oven at 200˚C for 20-25 minutes, until the chicken juices run clear or a thermometer reads 74˚C in the thickest part of the breast.

Ready to bake! We made both chicken breast (top rack) and chicken thighs (bottom rack). Both came out perfectly. The breasts were more dense and steak-like whereas the thighs were more moist and chewier. Toby liked the thighs better whereas I liked the breasts. I guess to break the debate, chicken breast is healthier 😜.

While your chicken bakes, you can make the tonkatsu sauce (click to follow link to recipe).

Once your chicken is cooked, let it cool for a couple minutes on the wire rack and serve immediately as whole cutlet or slice it into strips, drizzled with tonkatsu sauce.

Summarized Recipe:

Baked Chicken Katsu

Date Published: August 1st, 2020 | Last Updated: August 1st, 2020
Author: Abby |Category: asian, mains, easy, low-cal
Serves: 4-6 | Prep time: 15 mins | Cook time: 30 mins

Ingredients:

4 chicken breasts, butterflied (or chicken thighs or boneless pork loin chops (pound chops to ~1.2cm thick))
salt & ground black pepper
2 Tbsp extra virgin olive oil
2 cups panko (Japanese breadcrumbs)
4 Tbsp all-purpose flour (plain flour)
2 large eggs, beaten

Directions:

Rinse your chicken and pat dry. Butterfly the chicken breasts (see photo tutorial above) and season with salt and pepper on both sides and set aside.
- If you’re using pork cutlets, score the edge where the fat and the meat meet to ensure your cutlet doesn’t curl when cooking and use a meat tenderizing mallet to pound the cutlet until about 1.2cm thick. Season with salt and pepper on both sides and set aside.
Preheat oven to 200˚C.
On a pan on medium heat, toast the panko with the olive oil. Stir to combine and toast until golden brown. Then put your panko in a large bowl and set aside to cool.
Place your flour on a large plate or bowl for easy dipping and do the same with the beaten egg.
Now bread your chicken:
1. Dunk the chicken breast in the flour bowl to cover both sides. Shake off any excess flour.
2. Next coat it in the beaten eggs.
3. Finally coat it in the toasted panko crumbs, pressing the crumbs in slightly to help them stick.
Place your katsu onto a wire rack over an oven tray.
Bake for about 20-25 minutes on the middle rack until the chicken is no longer pink inside. If you have an oven thermometer, your chicken should be about 74˚C.
While your chicken is baking, you can make the tonkatsu sauce (click on this link for the recipe).
When your chicken is ready, serve immediately either as an entire cutlet or you can cut them into strips, drizzled with tonkatsu sauce.

August 1, 2020August 20, 2020

Abby3 Comments

Good For You Chocolate Peanut Butter Granola

Date Published: July 30th, 2020 | Last Updated: July 30th, 2020
Author: Abby |Category: healthy, < 30mins, quick & easy, snacks
Serves: 8 cups (16 servings) | Prep time: 10 mins | Cook time: 20 mins

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Ohhh granohhhhla! I love making my own granola. I love the smell that fills the kitchen as it bakes and I love that I can put in whatever I want and feel good about it. I’ve adapted this recipe from Erin Lives Whole which and changed it up to better accommodate my taste (read: making it chocolate!) – don’t worry, I’ve kept all the good stuff in there so I can still enjoy this relatively guilt-free. I’ve also doubled the recipe because Toby and I go through it so quickly.

In the vet world you don’t always get to have your lunch break, so I usually pack a small container in my bag just in case and sneak in bites here and there between consults. It’s perfect to keep me satiated for the rest of the day and I don’t have to worry about heating it up or taking time to prepare it – just add milk! This recipe has saved so many people from a hangry vet 😜.

What makes this granola good for you? The natural and wholesome ingredients! Like most granolas, the bulk of this recipe is rolled oats. Oats is chocked full of fibre and has benefits in lowering cholesterol. It’s also made with coconut oil, chia seeds, honey, and natural peanut butter. Depending on the brand of peanut butter you use, each serving (1/2 cup) is roughly 220 calories. This granola makes a wonderful quick breakfast on the go when topped with some fresh fruit, or a filling snack throughout the day. You can change it up and add extras like nuts, dried fruit, chocolate chips…etc. Have it with milk (regular, almond, soy…etc.), greek yogurt, or even sprinkled on top of ice cream. Mmmmmmm.

This recipe is super simple and quick to put together. I’ve added in the weights of each ingredient so if you’re feeling lazy and have a kitchen scale, you can just pour everything in one bowl to the correct weight and mix!

Happy cooking!

Ingredients you’ll need:

1 cup (280g) natural chunky peanut butter (unsalted and unsweetened)*
2/3 cup (220g) honey
1/2 cup (100g) melted coconut oil
2 tsp vanilla extract
6 cups (620g) rolled oats (also called old fashioned oats)
1/3 cup (26g) cocoa powder
1/2 tsp salt
4 Tbsps (47g) chia seeds
2 tsp cinnamon

*If you’re struggling to locate natural peanut butter or find it too $$$, you can use regular peanut butter but skip the salt and half the amount of honey (110g instead of 220g).

Directions:

Preheat oven to 165˚C (~325˚F). Line a baking sheet with a baking mat or parchment paper.

In a large bowl, mix together the wet ingredients: peanut butter, honey, coconut oil, and vanilla.

Then add in the rest of the ingredients except for the oats: cocoa powder, salt, chia seeds, cinnamon.

Then add in the oats and mix until fully combined.

Press the mixture into the tray and compress it down (this will help you get chunky clusters).

Bake until golden brown (about 15-20mins).

Let it COMPLETELY cool before breaking apart (~20 minutes). If you try to break it apart too early, it will be very crumbly.

Enjoy! Store in an airtight container for 3 weeks.

Summarized Recipe:

Good For You Chocolate Peanut Butter Granola

Ingredients:

1 cup (280g) natural chunky peanut butter (unsalted and unsweetened)*
2/3 cup (220g) honey
1/2 cup (100g) melted coconut oil
2 tsp vanilla extract
6 cups (620g) rolled oats (also called old fashioned oats)
1/3 cup (26g) cocoa powder
1/2 tsp salt
4 Tbsps (47g) chia seeds
2 tsp cinnamon

*If you’re struggling to locate natural peanut butter or find it too $$$, you can use regular peanut butter but skip the salt and half the amount of honey (110g instead of 220g).

Directions:

Preheat oven to 165˚C (~325˚F). Line a baking sheet with a baking mat or parchment paper.
In a large bowl, mix together the wet ingredients: peanut butter, honey, coconut oil, and vanilla.
Then mix in the cocoa powder and chia seeds.
Finally, add in the oats and mix until full combined.
Press the mixture into the baking pan and compress it down with your spatula.
Bake until golden brown (about 15-20mins).
Let it COMPLETELY cool before breaking apart. Enjoy! Store in an airtight container at room temperature for up to 3 weeks.

July 30, 2020September 6, 2020

AbbyLeave a comment

Tabbouleh (Mediterranean Quinoa Salad)

Date Published: July 28th, 2020 | Last Updated: July 28th, 2020
Author: Abby |Category: salads, healthy, easy, < 30 mins
Serves: 4 as a side dish | Prep time: 10 mins | Cook time: 5 mins (20mins including cooking quinoa)

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Tabbouleh (or tabbouli) is a simple mediterranean salad mainly comprised of whole grains, tomatoes and parsley. There are many versions of this salad out there but this one is by far my favourite and simplest. The freshness from the lemon juice and veg pairs really well with a heavy main dish such as a roast lamb. It’s also pretty good as a topping in wraps!

I like to use white quinoa in this recipe for the fluffiness, but you can sub it out for a different whole grain if you like for different textures. This recipe is super simple, healthy and filling. Feel free to add in some baked chicken breast or canned tuna or salmon for an easy lunch.

Happy cooking!

Ingredients you’ll need:

3 cups of cooked quinoa, cooled to room temp (equates to 1 cup uncooked quinoa) – if you’ve never cooked quinoa before, it’s super simple. Just boil 2 parts water to 1 part quinoa until the liquid is absorbed. You can follow this tutorial for a step-by-step guide on how to make quinoa for some guidance if you need.
2 cups cherry tomatoes, halved
2 cups fresh parsley, finely chopped (either curly or flat-leaf)
1 cup dried cranberries or raisins, roughly chopped
1 can black beans, drained and rinsed – optional
Salt and pepper to taste
Dressing:
- 1/4 cup olive oil
- 1.5 tsps lemon or lime juice
- 3 tsps ground cumin
- 1/2 tsp sea salt
- 1 tsp red pepper flakes (or more to taste)

Directions:

Make the salad dressing by combining all the dressing ingredients together (olive oil, lemon juice, cumin, salt, red pepper flakes) and whisk until incorporated. Set aside.

In a large bowl, combine the rest of the salad ingredients together (parsley, cherry tomatoes, dried cranberries, black beans (if using)). Add your salad dressing and toss everything together. Salt and pepper to taste. Serve at room temperature or chilled in refrigerator.

Done!

Summarized Recipe:

Tabbouleh (Mediterranean Quinoa Salad)

Ingredients:

Salad Dressing:
- 1/4 cup olive oil
- 1.5 tsps lemon or lime juice
- 3 tsps ground cumin
- 1/2 tsp sea salt
- 1 tsp red pepper flakes (or more to taste)
3 cups of cooked quinoa, cooled to room temp (equates to 1 cup uncooked quinoa) – you can follow this tutorial for a step-by-step guide on how to make quinoa for some guidance if you need
2 cups cherry tomatoes, halved
2 cups fresh parsley, finely chopped (either curly or flat-leaf)
1 cup dried cranberries or raisins, roughly chopped
1 can black beans, drained and rinsed – optional
Salt and pepper to taste

Directions:

Make the salad dressing by combining all the dressing ingredients together (olive oil, lemon juice, cumin, salt, red pepper flakes) and whisk until incorporated. Set aside.
In a large bowl, combine the rest of the salad ingredients together (parsley, cherry tomatoes, dried cranberries, black beans (if using)). Add your salad dressing and toss everything together.
Salt and pepper to taste. Serve at room temperature or chilled in refrigerator. Done!

July 28, 2020August 23, 2021

Abby1 Comment

Spinach Balsamic Blueberry Grilled Cheese

Date Published: July 24th, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: snacks, quick and easy, < 30mins
Serves: 2 | Prep time: 15 mins | Cook time: 25 mins

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Blueberries and spinach in a grilled cheese makes this sandwich healthy, right?? This sandwich works with a lot of different types of cheeses but my favourite would have to be white cheddar or havarti. The syrupy blueberries paired with the ooey-gooey cheese is just too good to not try.

Grilled cheese (or toasties in Australia), are THE ultimate comfort food. It’s quick, easy, and indulgent. Nothing beats the ooey-gooey cheesiness of a good crisp grilled cheese.

This post is a continuation of the grilled cheese lunch marathon we had last week. You can read more about it in yesterday’s sriracha butter apple grilled cheese post.

We made:

Sriracha butter apple grilled cheese
Bacon Brie and Apricot grilled cheese
Goat cheese caramelized onions and fig grilled cheese
Spinach Balsamic Blueberry grilled cheese (this recipe)

I came across this recipe back nearly 5 years ago from Amanda k. by the Bay and it’s still as delicious as ever! I’ve since experimented with different cheeses and my favourites so far are a sharp white cheddar or havarti. I tried it with mozzarella recently and although still good, I felt that the bold flavours of the balsamic blueberry overpowered the subtlety of the mozarella.

Unlike my other recipes, I didn’t make a video for these sandwiches since the instructions are fairly straightforward (let me know in the comments if you’d like me to make a video). I was also a little too excited when making these sandwiches and forgot to take some photos of the process 😅. I’ll update this post with more photos the next time I make them again (which probably won’t be long).

Anyways, without further ado, here’s the recipe!

Ingredients you’ll need:

1 cup blueberries
2 Tbsps balsamic vinegar
3 Tbsps brown sugar
Mayonnaise for spreading – this is the secret to a crisp golden grilled cheese! Mayo gives a nicer crisp and colour compared to butter.
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
1 cup of baby spinach leaves
Enough cheese for 2 sandwiches – white cheddar, coon, havarti…etc

Directions:

In a small saucepan on medium heat, combine the blueberries, balsamic vinegar and brown sugar. Let it come to a slow simmer and cook until the blueberries have started to soften. Gently crush some of the blueberries with your spatula (don’t crush all of them too flat or else you’ll lose some of that delicious blueberry flavour). When finished, strain your mixture through a sieve and set aside to cool. Keep the drained juices as an option to drizzle with later.

Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).

Please use more spinach than in this photo. I forgot to buy some and scrounged up these ones from the garden last minute 😦

Assemble your grilled cheese with the mayonnaise side facing the outside. Add a layer of your cheese, then top it with the balsamic blueberries, spinach, more cheese, and then the other slice of bread (again, mayo on the outside).

(Incase that sentence was confusing, your layers should be: mayonnaise + bread + cheese + balsamic blueberries + cheese + bread + mayonnaise).

Make sure you grill this sandwich right away or else you risk the bread going a little soggy from the blueberry mixture.

Get a pan on the stove on medium heat and once your pan is heated, place your sandwich in the pan (you don’t need any oil in the pan because the mayonnaise on the outside of your sandwich will act as your oil base).

Toast your sandwich until the bread is a beautiful crisp golden brown and the cheese is melty (~3-5mins), then carefully flip your sandwich over and toast the other side. (Tip: if your sandwich is quite tall, you can gently flatten your sandwich as your cheese melts. This will help compact your sandwich and make it less messy to eat.) Once your second side is toasted and your cheese is melted, repeat with your second sandwich and serve immediately! Optional: drizzle your sandwich with a bit of that reserved juices strained from the balsamic blueberries. Enjoy!!

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!

Summarized Recipe:

Spinach balsamic blueberry grilled cheese

Date Published: July 24th, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: snacks, quick and easy, <30mins
Serves: 2 | Prep time: 15 mins | Cook time: 25 mins

Ingredients:

1 cup blueberries
2 Tbsps balsamic vinegar
3 Tbsps brown sugar
Mayonnaise for spreading – this is the secret to a crisp golden grilled cheese! Mayo gives a nicer crisp and colour compared to butter.
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
1 cup of baby spinach leaves
Enough cheese for 2 sandwiches – white cheddar, coon, havarti…etc

Directions:

In a small saucepan on medium heat, combine the blueberries, balsamic vinegar and brown sugar. Let it come to a slow simmer and cook until the blueberries have started to soften. Gently crush some of the blueberries with your spatula (don’t crush all of them too flat or else you’ll lose some of that delicious blueberry flavour). When finished, strain your mixture through a sieve and set aside to cool. Keep the drained juices as an option to drizzle with later.
Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).
Assemble your grilled cheese with the mayonnaise side facing the outside. Add a layer of your cheese, then top it with the balsamic blueberries, spinach, more cheese, and then the other slice of bread (again, mayo on the outside).
Get a pan on the stove on medium heat and once your pan is heated, place your sandwich in the pan. Toast your sandwich until the bread is a beautiful crisp golden brown and the cheese is melty (~3-5mins), then carefully flip your sandwich over and toast the other side. Once your second side is toasted and your cheese is melted, repeat with your second sandwich and serve immediately. Enjoy!!
Optional: drizzle your sandwich with a bit of that reserved juices strained from the balsamic blueberries.

July 24, 2020July 23, 2020

AbbyLeave a comment

Caramelized Onions Mushroom and Fig Goat Cheese Grilled Cheese

Date Published: July 23rd, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: snacks, quick and easy, < 30mins
Serves: 2 | Prep time: 20 mins | Cook time: 25 mins

Jump to recipe |

This grilled cheese is insane. It’s PACKED with flavour. I love pairing savoury and sweet flavours together and this sandwich does just that. The sweet syrupy caramelized onions and mushrooms sandwiched between fig jam and goat cheese is ridiculously good. Although the goat cheese won’t give you that ooey-gooey grilled cheese texture, the flavours of this sandwich will blow you away that you won’t even miss it!

Grilled cheese (or toasties in Australia), are THE ultimate comfort food. It’s quick, easy, and indulgent.

This post is a continuation of the grilled cheese lunch marathon we had last week. You can read more about it in the sriracha butter apple grilled cheese post.

We made:

Sriracha butter apple grilled cheese
Bacon Brie and Apricot grilled cheese
Goat cheese caramelized onions and fig grilled cheese (this recipe)
Spinach Balsamic Blueberry grilled cheese

Don’t worry, I’ll be posting the recipe to all 4 grilled cheeses above – just give me a little time 🙂

Anyways, without further ado, here’s the recipe!

This recipe takes a little more effort than the other grilled cheeses posted so far because caramelizing onions and mushrooms can be a little time-consuming – but definitely worth it for those flavours!

Ingredients you’ll need:

50g unsalted butter
1 small onion (~1.5 – 2 cups), sliced
2 cups mushrooms, sliced
Mayonnaise for spreading – this is the secret to a crisp golden grilled cheese! Mayo gives a nicer crisp and colour compared to butter.
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
4 Tbsps fig jam (2 Tbsps per sandwich) – you can replace it with most jams that aren’t too overly sweet. I’ve tried it with apricot jam before and it worked really well.
Goat cheese, enough to spread on two slices of bread – you can either keep it as a slice or if your goat cheese is soft and crumbly, then use it as a spread. My favourite is Meredith Dairy goat cheese in olive oil.

Directions:

In a skillet on medium heat, melt the butter. Once the butter is melted, add in the onions and mushrooms. Cook until the onions become brown and syrupy (~5-8 mins). Set aside.

Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).

Assemble your grilled cheese: spread mayonnaise on two slices of bread. On the other side of these two slices of bread, spread one with fig jam and the other with goat cheese. Sandwich caramelized onions and mushrooms between the fig and goat cheese bread slices (with the mayo on the outside).

(Incase that sentence was confusing, your layers should be: mayonnaise + bread + fig jam + caramelized onions and mushrooms + goat cheese + bread + mayonnaise).

Toast your sandwich until the bread is a beautiful crisp golden brown (~3-5mins), then carefully flip your sandwich over and toast the other side. (Tip: if your sandwich is quite tall, you can gently flatten your sandwich as your cheese melts. This will help compact your sandwich and make it less messy to eat.) Once your second side is toasted, repeat with your second sandwich and serve immediately! Enjoy!!

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!

Summarized Recipe:

CARAMELIZED ONIONS MUSHROOM AND FIG GOAT CHEESE GRILLED CHEESE

Date Published: July 21st, 2020 | Last Updated: July 21st, 2020
Author: Abby |Category: snacks, quick and easy, <30mins
Serves: 2 | Prep time: 20 mins | Cook time: 25 mins

Ingredients:

50g unsalted butter
1 small onion (~1.5 – 2 cups), sliced
2 cups mushrooms, sliced
Mayonnaise for spreading
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
4 Tbsps fig jam (2 Tbsps per sandwich)
Goat cheese, enough to spread on two slices of bread

Directions:

In a skillet on medium heat, melt the butter. Once the butter is melted, add in the onions and mushrooms. Cook until the onions become brown and syrupy (~5-8 mins). Set aside.
Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).
Assemble your grilled cheese: spread mayonnaise on two slices of bread. On the other side of these two slices of bread, spread one with fig jam and the other with goat cheese. Sandwich caramelized onions and mushrooms between the fig and goat cheese bread slices (with the mayo on the outside).
Get a pan on the stove on medium heat and once your pan is heated, place your sandwich in the pan. Toast your sandwich until the bread is a beautiful crisp golden brown (~3-5mins), then carefully flip your sandwich over and toast the other side. Once your second side is toasted, repeat with your second sandwich and serve immediately. Enjoy!!

July 23, 2020July 24, 2020

AbbyLeave a comment

Bacon Brie Apricot Grilled Cheese

Date Published: July 22nd, 2020 | Last Updated: July 24th, 2020
Author: Abby |Category: snacks, quick and easy, < 30mins
Serves: 2 | Prep time: 15 mins | Cook time: 10 mins

Jump to recipe |

Ohhhhh boy. Does it get any better than bacon in a grilled cheese? This sandwich is a must-try. The savoury salty bacon with the sweetness of the apricot jam, all brought together by the ooey-gooey brie.

Grilled cheese (or toasties in Australia), are THE ultimate comfort food. It’s quick, easy, and indulgent. Nothing beats the ooey-gooey cheesiness of a good crisp grilled cheese.

This post is a continuation of the grilled cheese lunch marathon we had last week. You can read more about it in yesterday’s sriracha butter apple grilled cheese post.

We made:

Sriracha butter apple grilled cheese
Bacon Brie and Apricot grilled cheese (this recipe)
Goat cheese caramelized onions and fig grilled cheese
Spinach Balsamic Blueberry grilled cheese

Don’t worry, I’ll be posting the recipe to all 4 grilled cheeses above – just give me a little time 🙂

Anyways, without further ado, here’s the recipe!

Like the sriracha butter apple grilled cheese recipe, this one is also quick and easy to put together, but it does take a little more time because you need to fry up the bacon – but it’s definitely worth it.

Ingredients you’ll need:

4 slices of bacon (2 slices per sandwich) – you can use whatever type of bacon you like. In Australia it’s a little harder to get the typical fatty bacon like from back home (called ‘streaky bacon’ here) so I used short cut bacon here. It’s not as fatty or crispy as streaky bacon, but it’s still delicious.
Mayonnaise for spreading – this is the secret to a crisp golden grilled cheese! Mayo gives a nicer crisp and colour compared to butter.
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
4 Tbsps Apricot jam (2 Tbsps per sandwich)
Brie cheese, sliced (you can choose a different cheese if you like. Brie takes a bit of a backseat in this sandwich and lets the bacon and apricot takeover but still provides the ooey-gooey goodness)

Directions:

Fry up your bacon on a skillet on medium heat. If you’re using streaky bacon, you won’t need any oil and just cook on both sides until crispy and set aside on some paper towel to absorb extra grease. If you’re using the less fatty short cut bacon, then you might need a little oil in your pan so your bacon doesn’t stick. Cook on both sides until fragrant and you get some light brown colour. Set aside.

Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).

Assemble your grilled cheese with the mayonnaise side facing the outside. Spread apricot jam on the other side of the bread, then layer with brie, two slices of bacon, a little more brie, the other slice of bread (again, mayo on the outside).

(Incase that sentence was confusing, your layers should be: mayonnaise + bread + apricot jam + cheese + bacon + cheese + bread + mayonnaise).

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!

Summarized Recipe:

bacon brie apricot grilled cheese

Date Published: July 21st, 2020 | Last Updated: July 21st, 2020
Author: Abby |Category: snacks, quick and easy, <30mins
Serves: 2 | Prep time: 15 mins | Cook time: 10 mins

Ingredients:

4 slices of bacon (2 slices per sandwich)
Mayonnaise for spreading
4 slices of white bread (I like to use sourdough, but whatever white bread you’ve got works)
4 Tbsps Apricot jam (2 Tbsps per sandwich)
Brie cheese, sliced (see the notes above)

Directions:

Fry up your bacon on a skillet on medium heat until cooked (see notes above depending on which kind of bacon you use).
Spread mayonnaise on one side of each slice of bread (this will be the outside of the sandwich that you will toast to get that crisp golden colour).
Assemble your grilled cheese with the mayonnaise side facing the outside. Spread apricot jam on the other side of the bread, then layer with brie, two slices of bacon, a little more brie, the other slice of bread (again, mayo on the outside).
Get a pan on the stove on medium heat and once your pan is heated, place your sandwich in the pan. Toast your sandwich until the bread is a beautiful crisp golden brown and the cheese is melty (~3-5mins), then carefully flip your sandwich over and toast the other side. Once your second side is toasted and your cheese is melted, repeat with your second sandwich and serve immediately. Enjoy!!

July 22, 2020July 24, 2020

AbbyLeave a comment

Maple Salmon

Date Published: July 17th, 2020 | Last Updated: July 17th, 2020
Author: Abby |Category: mains, healthy, easy
Serves: 2-4 (serves 4 if you have sides) | Prep time: 35mins | Cook time: 25mins

Jump to recipe | Watch the video

If you ever need a quick and easy dish to impress, this is it. Seriously. This recipe always gets rave reviews and it’s so SO easy and there’s minimal clean-up – perfect for a last minute dinner party or a fancy night-in! Serve it with whatever sides you want. The sauce is sweet-savoury (kind of like a teriyaki sauce, but not?) and a little on the heavy side so I tend to pair it with a lighter side dish such as a salad or some steamed veg and mashed potatoes.

This recipe is easy and cooks up quickly! You can watch the video below to guide you through the recipe.

Ingredients you’ll need:

1/2 cup maple syrup
1/4 cup soy sauce
2 garlic cloves, minced
1/4 tsp salt (or garlic salt if you’ve got some)
1/4 tsp black pepper
1kg salmon fillet – this would serve about 3-4 people with side dishes (or two people because Toby and I LOVE this salmon so much we would devour it every time). If you’re not planning on serving any sides, then I’d probably double it. The fish doesn’t shrink much when cooked, so you can just eyeball how much you think each guest would eat and shop accordingly

Directions:

Combine all the ingredients (except the salmon) into a bowl to make the sauce and mix well.

Place the salmon flesh side down into the sauce (try to submerge as much of the flesh into the sauce as possible). Refrigerate for half an hour to marinate the fish.

After half an hour, take the salmon out of the fridge and place it skin side down on a baking tray and pour the sauce over the salmon.

Bake the salmon at 200˚C for about 20-25 mins (cooking time will depend on how big and thick your fillet is) until the salmon is easily flaked with a fork. You can spoon the sauce over the salmon halfway through cooking.

Once the salmon is cooked, serve it immediately and drizzle the sauce over it. Alternatively, if you like your sauce thicker, you can put the sauce back in the oven (minus the fish) and let it simmer until it thickens then drizzle it over the fish. Serve!

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!

Watch the Video Tutorial!

Summarized Recipe:

Maple Salmon

Ingredients:

1/2 cup maple syrup
1/4 cup soy sauce
2 cloves garlic, minced
1/4 tsp salt (or garlic salt)
1/4 tsp black pepper
1kg salmon fillet

Directions:

In a large bowl, combine all the ingredients (except the salmon): maple syrup, soy sauce, garlic, salt, black pepper. Stir well.
Place the salmon flesh side down into the sauce and refrigerate for 30mins to marinate.
Preheat oven to 200˚C.
Once the salmon has marinated, place it skin side down on a baking tray and pour the sauce over it.
Bake for 20-25mins until the flesh is easily flaked with a fork. Spoon the sauce over the fish halfway through cooking.
Once cooked, serve immediately with sauce drizzle, OR alternatively, to thicken the sauce you can take out the salmon and set aside and put the sauce back in the oven for another 5mins until it thickens (you can do this over the stove in a saucepan as well). Enjoy!

July 17, 2020July 17, 2020

Abby1 Comment

Char Kway Teow (Stir-fried flat noodles)

Date Published: July 1st, 2020 | Last Updated: July 1st, 2020
Author: Abby |Category: mains, Asian
Serves: 4-5 | Prep time: 15mins | Cook time: 10mins

Jump to recipe | Watch the video

WOOHOO!! The inaugural post of Polyphagic Abby! Welcome welcome. I’m so excited to share my favourite recipes with you!

I won’t muddle this recipe post by going into the hows and whys of starting up this food blog project in this post but if you’re interested, you can read about it here.

I’m new to the video blogging and food photography game, so don’t mind the occasional questionable camera work. We’re still working out the kinks. We’ve ordered a tripod that’s coming in the mail but I was too excited to start this blog to wait! I also got too excited taking videos of recipes that I forgot to take photos of the process as well, so don’t mind the video screenshots as part of the post for the first few recipes. heh heh.

My partner Toby rigging up the camera for my first recipe video hahaha. This is why the start of the video is a little shaky. Only 1 more week until our tripod arrives!

Toby and I have been religiously watching Masterchef 2020 lately. We’ve never watched a show so intently together before. Our favourite contestant Sarah Tiong was recently eliminated. I’ve always loved watching her put together amazing flavourful Asian dishes on the show and to my luck, she has just released a cookbook! I’ve been wanting to cook closer to my Asian roots lately and her cookbook was the perfect gateway. It’s full of amazing recipes. I absolutely recommend getting her cookbook “Sweet, Savoury, Spicy“. This char kway teow recipe was actually adapted from one of hers.

Char kway teow is a popular Malaysian/Singaporean dish. It’s a dish made from flat rice noodles (banh pho) and sautéed in Chinese sausage (lap cheong) and prawns. You can substitute the protein with anything you like and add in any extra veggies you like. This recipe is easy and cooks up quickly! You can watch the video below to guide you through the recipe.

Happy cooking!

Ingredients you’ll need:

1 packet (1kg) of cooked flat rice noodles (banh pho) – (375g uncooked packet = ~1kg cooked)
1/3 cup (90ml) of any neutral tasting oil (you can substitute with pork lard for extra flavour)
4 cloves garlic, minced
2 large red shallots, finely chopped (can substitute with 1 red onion instead)
2 medium red chilis, thinly sliced (optional)
130g (~4 medium) lap cheong sausages, thinly sliced
15 large fresh shrimp/prawns, shelled and deveined
4 Tbsps (60ml) light soy sauce
2 Tbsps (30ml) dark soy sauce
1 Tbsp (16ml) oyster sauce
1 Tbsp (16ml) fish sauce
2 tsp sugar
1 tsp ground black pepper
2 large eggs
2 cups (200g) fresh bean sprouts
2 large spring onions, cut into 2.5cm lengths

Directions:

I’d recommend having all of your ingredients prepped and ready within arm’s reach before starting this recipe. This recipe is quick and you’ll need everything one after another to ensure things don’t become overcooked since you’ll be cooking on high heat for the majority of the cook!

Cook the rice noodles according to package instructions. Different brands may differ. I bought the XL banh pho/rice stick with the three-headed elephant brand which instructed to cook the noodles in boiling water for 6-8 minutes then drain. Whatever the instructions may be, it should be fairly similar. Always taste the noodles before straining incase you need to keep them in a little longer. There’s nothing worse than tough noodles! Drain the noodles and set aside. You can add a little oil to the noodles to keep them from clumping together and easier to work with later or run them under cold water to stop them from cooking. Be gentle with the noodles so they don’t break apart.

In a large wok or skillet over high heat, add the oil (or lard) until the oil starts to smoke. Then add the garlic, shallots, chili and sausage. Stir-fry for about 30 seconds.

Add the prawns/shrimp to the pan and stir-fry for 1 minute. Shrimp cook very quickly. Don’t worry about cooking your shrimp all the way through at this stage. We just want to mix all the ingredients together. The shrimp will finish cooking once you reach the end of the recipe.

Add in the rice noodles to the pan and mix with the other ingredients while gently breaking up the noodles. Take your time making sure the noodles are mixed thoroughly and clump free without breaking them.

Once mixed, add in: light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and black pepper (you can combine these ingredients into a bowl first and then toss it all into the wok at once for ease). Stir-fry until combined.

Make a well in the centre of the pan and add the egg. Scramble it quickly until the egg is a little lumpy (~20 seconds), then mix it together with everything in the pan to continue cooking the egg.

Notice the little clumps of cooked egg in the centre? If you like to have more visually obvious eggs in your char kway teow, you can scramble the eggs further by leaving it in the well longer before mixing it in with the rest of the ingredients.

Add bean sprouts and green onion and mix for another 2mins. Turn off the heat and serve immediately. Enjoy!

Watch the Char Kway Teow Video Tutorial

Summarized Recipe:

Char Kway Teow (Stir fried flat noodles)

Date Published: June 27th, 2020 | Last Updated: June 27th, 2020
Author: Abby |Category: mains, asian
Serves: 4 – 5 | Prep time: 15mins | Cook time: 10mins

Ingredients:

1 packet of cooked flat rice noodles (banh pho) – (375g uncooked packet = ~1kg cooked)
1/3 cup (90ml) of any neutral tasting oil (can substitute with pork lard for extra flavour)
4 cloves garlic, minced
2 large red shallots, finely chopped (can substitute with 1 red onion instead)
2 medium red serrano chilis, thinly sliced (optional)
130g (~4 medium) lap cheong sausages, thinly sliced
15 large fresh shrimp/prawns, shelled and deveined
4 Tbsps (60ml) light soy sauce
2 Tbsps (30ml) dark soy sauce
1 Tbsp (16ml) oyster sauce
1 Tbsp (16ml) fish sauce
2 tsp sugar
1 tsp ground black pepper
2 large eggs
2 cups (200g) fresh bean sprouts
2 large spring onions, cut into 2.5cm lengths

Directions:

Cook the rice noodles according to package instructions. Drain and set aside. You can add a little oil to the noodles to keep them from clumping together.
In a large wok or skillet over high heat, add the oil (or lard) until the oil starts to smoke. Then add the garlic, shallots, chili and sausage. Stir-fry for about 30 seconds.
Add the prawns/shrimp to the pan and stir-fry for 1 minute.
Add in the rice noodles to the pan and mix with the other ingredients while gently breaking up the noodles.
Once mixed, add in: light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and black pepper. Stir-fry until combined.
Make a well in the centre of the pan and add the egg. Scramble it quickly until the egg is a little lumpy (~20 seconds), then mix it together with everything in the pan to continue cooking the egg.
Add bean sprouts and green onion and mix for another 2mins. Turn off the heat and serve immediately. Enjoy!

July 1, 2020August 1, 2020

AbbyLeave a comment