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!

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.

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 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!