Quick and Easy Shrimp & Egg Tofu Bites

Date Published: Sept 24th, 2025 | Last Updated: Sept 24th, 2025
Author: Abby |Category: appetizer, snacks, asian, <30 mins, easy, healthy, low-cal
Serves: 1 plate as an appetizer | Prep time: 10 mins | Cook time: 10 mins

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This shrimp and egg tofu bites dish is a super easy Asian appetizer/snack that cooks up quickly and looks impressive. If you’re in a pinch for a dinner party or just feeling snacky, this is the recipe for you! It’s made of homemade shrimp paste and soft egg tofu, finished off with a simple savoury sauce.

A note on egg tofu:

If you’re unfamiliar with egg tofu, it is a soft tofu (not quite silken) that has a yellow-tinge in colour and is often packaged in a plastic tube, like the picture on the right. You can find it in the tofu section of most Asian supermarkets.

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!

Equipment you’ll need:

Food processor (optional but it will make your life easier)
Large steaming basket or a metal trivet in a wok with a lid

Ingredients you’ll need:

Shrimp mixture:
- 6 large (140g) raw shrimp, deshelled and deveined
- 1 Tbsp (13g) ginger, peeled and roughly chopped
- 2 green onions (white and green parts separated)
- 1 tsp Shaoxing wine (Chinese cooking wine)
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp kosher salt
1 package egg tofu
Sauce:
- 1/3 cup water
- 1/2 tsp soy sauce
- 1 tsp oyster sauce
- 1/4 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp granulated sugar
- 1/2 tsp corn starch

Directions:

Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.

In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.

Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).

Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.

When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

Summarized Recipe:

Quick and Easy Shrimp & Egg Tofu Bites

Ingredients:

Shrimp mixture:
- 6 large (140g) raw shrimp, deshelled and deveined
- 1 Tbsp (13g) ginger, peeled and roughly chopped
- 2 green onions (white and green parts separated)
- 1 tsp Shaoxing wine (Chinese cooking wine)
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp kosher salt
1 package egg tofu
Sauce:
- 1/3 cup water
- 1/2 tsp soy sauce
- 1 tsp oyster sauce
- 1/4 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp granulated sugar
- 1/2 tsp corn starch

Directions:

Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.
In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.
Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).
Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.
When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

September 24, 2025September 12, 2025

AbbyLeave a comment

Easy Focaccia Bread

Date Published: Jan 31st, 2025 | Last Updated: Jan 31st, 2025
Author: Abby |Category: breads, how-to, easy, <30 mins, appetizers, basics, pastry, snacks, vegetarian
Serves: 1 pan | Prep time: 1.5 hours | Cook time: 25 minutes

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Making your own focaccia bread is incredibly easy and so customizable. With this recipe, you can make any flavour of focaccia you like and you can be as creative and artistic as you like. Go crazy with your focaccia art!

This recipe uses my basic dough recipe, which can be used for so many other things as well – think halloumi cheese pie, za’atar manakish (Lebanese flatbread), pizza dough, flat bread! You can follow the recipe for the basic dough here, but I’ve also outlined the gist of the recipe in a series of photos in this post.

My Go-To Basic Dough

This is my go-to recipe for a basic bread-based dish (ie. flatbread, pizza, manakish, cheese pocket…etc). It only requires 5 ingredients + water and comes together so easily. Make it an hour or two ahead of time and…

Keep reading

by Abby July 13, 2020December 22, 2024

Happy cooking!

Ingredients you’ll need:

One ball of basic dough, after proofing: follow the instructions here
- 1 Tbsp (1 packet) active dry yeast
- 1 Tbsp granulated sugar
- 1 cup (250ml) warm water
- 3 cups (432g) all purpose flour + extra for dusting/kneading
- 1 tsp salt
- 1/2 cup (125ml) olive oil
3 + 2 Tbsps extra virgin olive oil
+ Any toppings you want (tomatoes, black olives, caramelized onions, feta cheese, parmesan, basil, honey…etc.)
- I like to infuse the olive oil with rosemary, lemon zest and garlic as a topping

Directions:

Make one basic dough ball (you can double the recipe for a thicker focaccia): follow the instructions here, I’ve summarized the process in a series of photos below.

1 Tbsp active dry yeast + 1 Tbsp granulated sugar

Preheat the oven to 400˚F/200˚C.

Place a couple tablespoons of olive oil in a 9″x13″ pan and spread it around to coat the entire pan, including the sides and edges. Place your dough ball in the pan and gently spread it out to the edges ensuring even thickness. If your dough is difficult to spread out to the edges and is tearing, wait 5-10 mins and try again (letting the dough rest relaxes the gluten).

Cover with a clean tea towel and set aside for another 20 minutes to relax the dough.

Use your fingers and make indents all over dough to release any air pockets.

Brush 3 Tbsps of olive oil over the bread then add your choice of toppings (I used caraway seeds and salt in the photos). Gently press down on the toppings into the bread and use your fingers to make indents again.

Bake in the preheated oven on the middle rack for 20-25 mins until the top is golden. Rotate your pan halfway through so the top cooks evenly.

After baking, brush on another 2 Tbsps of olive oil over the top. Let it rest for a few minutes then transfer on a cooling rack and let it cool completely before slicing. Enjoy!

Summarized Recipe:

Easy Focaccia Bread

Ingredients:

One ball of basic dough, after proofing:
- 1 Tbsp (1 packet) active dry yeast
- 1 Tbsp granulated sugar
- 1 cup (250ml) warm water
- 3 cups (432g) all purpose flour + extra for dusting/kneading
- 1 tsp salt
- 1/2 cup (125ml) olive oil
3 + 2 Tbsps extra virgin olive oil
+ Any toppings you want (tomatoes, black olives, caramelized onions, feta cheese, parmesan, basil, honey…etc.)
- I like to infuse the olive oil with rosemary, lemon zest and garlic as a topping

Directions:

Make one basic dough ball (you can double the recipe for a thicker focaccia)
Preheat the oven to 400˚F/200˚C.
Place a couple tablespoons of olive oil in a 9″x13″ pan and spread it around to coat the entire pan, including the sides and edges.
Place your dough ball in the pan and gently spread it out to the edges ensuring even thickness. Cover with a clean tea towel and set aside for 20 minutes to relax the dough.
- If your dough is difficult to spread out to the edges and is tearing, wait 5-10 mins and try again (letting the dough rest relaxes the gluten).
After 20 minutes, use your fingers and make indents all over dough to release any air bubbles.
Brush 3 Tbsps of olive oil over the bread then add your choice of toppings (I used caraway seeds and salt in the photos). Gently press down on the toppings into the bread and use your fingers to make indents again.
Bake in the preheated oven on the middle rack for 20-25 mins until the top is golden. Rotate your pan halfway through so the top cooks evenly.
After baking, brush on another 2 Tbsps of olive oil over the top. Let it rest for a few minutes then transfer on a cooling rack and let it cool completely before slicing. Enjoy!

January 31, 2025December 22, 2024

AbbyLeave a comment

Drunken Chicken (a Chinese cold dish)

Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

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Drunken Chicken is a traditional Chinese savoury appetizer dish served either cold or at room temperature. Fair warning, if you don’t like alcohol, you’re not going to like this dish. I grew up with this dish and I absolutely hated it when I was a kid because of how strong the alcohol flavour was. It was almost always served as part of a 10 course prix-fixe meal at fancy Chinese restaurants during get-togethers with extended families, work dinners, or wedding banquets. Any time there’s any occasion to celebrate, drunken chicken makes an appearance. Now as an adult and being more accustomed to alcohol, I found a new appreciation for this dish. It’s unique and is a nice way to open your palate before the hot stir frys come out, and the salty cool alcohol flavours gives a good break from hot spicy foods.

This recipe is ridiculously easy and cooks up quickly. Make sure you use good quality Shaoxing Wine for this dish since it’s 50% of the marinade – you’ll taste the difference. You’ll need to marinate the chicken for at least 2 hours or better if overnight, so make sure you give yourself enough time before serving.

Happy cooking!

Ingredients you’ll need:

4 chicken thighs, skin-on, bone in or out
1 Tbsp kosher salt flakes + more to taste
4x 3mm slices of ginger
2 spring onions, trimmed and cut 4cm lengths
Ice water bath
1 tsp granulated sugar
1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
1 Tbsp goji berries

Directions:

In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.

Add just enough water to cover the chicken

After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.

When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.

With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).

While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.

Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.

Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight.

When serving, strain the liquid from the chicken and serve chilled. Enjoy!

Summarized Recipe:

Drunken Chicken (a Chinese cold dish)

Ingredients:

4 chicken thighs, skin-on, bone in or out
1 Tbsp kosher salt flakes + more to taste
4x 3mm slices of ginger
2 spring onions, trimmed and cut 4cm lengths
Ice water bath
1 tsp granulated sugar
1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
1 Tbsp goji berries

Directions:

In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.
After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.
When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.
With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).
While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.
Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.
Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight. When serving, strain the liquid from the chicken and serve chilled. Enjoy!

January 6, 2025December 18, 2024

AbbyLeave a comment

Kapow! Popcorn Shrimp (a Montana’s copycat)

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: <30 mins, appetizers, easy, quick, snacks
Serves: 4 as an appetizer (1 large plate) | Prep time: 20 mins | Cook time: 20 mins

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Montana’s is a restaurant chain in Canada that I used to go quite frequently with my friends in high school and undergrad years. My two favourite things to order was the apple chicken goat cheese salad (see my copy cat version here) and the “KAPOW! Shrimp” appetizer. It’s deep fried shrimp in a lightly crunchy batter with a sweet creamy sauce drizzled over top. It was always served in a skillet on a bed of lettuce and it was SO addicting, albeit a little pricey at $14 for a small portion. I never considered trying to make it myself until one day I was browsing through the cooking subreddit and someone that used to work there said that their sauce was simply sweet chilli sauce mixed with caesar dressing (specifically the Diana’s brand sweet chilli sauce and the Renées mighty cesar dressing). This blew my freaking mind. I had always imagined the sauce to be so unique and difficult, which is why I never attempted it – until now. They didn’t have a recipe for the shrimp batter but someone said frozen pre-made popcorn shrimp was good enough, but I found a decent shrimp batter on Damn Delicious and put the two together for this recipe. The results weren’t perfect, but it was very close – so close that I’ve published this recipe anyway! I suspect the difference is due to the specific brands of sauces that I used. I tried, but I couldn’t find Diana’s or Renées brand in NYC. I guess I’ll just have to pick up a couple bottles during my next trip to Canada and test it out!

Happy cooking!

Ingredients you’ll need:

Kapow Sauce:
- 2 Tbsps sweet chilli sauce (ie. Diana’s)
- 1/4 cup caesar dressing (ie. Renées mighty caesar)
Batter:
- 1/4 cup cornstarch
- 1/2 cup flour
- 1 Tbsp sriracha hot sauce
- 1 large egg
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 Tbsp lemon juice)
Breading:
- 2 cups panko (Japanese bread crumbs)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
4 cups of oil for deep frying (ie. canola, vegetable)
500g (~1 pound) raw medium-sized shrimp, peeled & deveined, pat dry
Serve with a wedge of lime

Directions:

Make the sauce: In a small bowl, mix together the sweet chilli sauce and caesar dressing. Set aside.

Make the batter: In another bowl, mix together all the batter ingredients: cornstarch, flour, sriracha, egg, and buttermilk. Set aside.

Make the breading: In a wide-based bowl, mix all the breading ingredients together: panko, onion powder, garlic powder, dried basil, and dried oregano. Set aside.

Bread the shrimp: Add the shrimp into the batter (from step 2). Working with one piece at a time, shake off excess batter and coat in the breading mixture (from step 3). Gently press the breading into the shrimp so it sticks better. Place the coated shrimp onto a tray.

Cook the shrimp: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the shrimp in batches for 2-3 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate. Once you’ve fried all of the shrimp, turn the heat off.

Sauce it up: Once the fried shrimp have cooled a little, add in the sauce and mix thoroughly. Serve immediately!

Summarized Recipe:

Kapow! Popcorn Shrimp (a Montana’s copycat)

Ingredients:

Kapow Sauce:
- 2 Tbsps sweet chilli sauce (ie. Diana’s)
- 1/4 cup caesar dressing (ie. Renées mighty caesar)
Batter:
- 1/4 cup cornstarch
- 1/2 cup flour
- 1 Tbsp sriracha hot sauce
- 1 large egg
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 Tbsp lemon juice)
Breading:
- 2 cups panko (Japanese bread crumbs)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
4 cups of oil for deep frying (ie. canola, vegetable)
500g (~1 pound) raw medium-sized shrimp, peeled & deveined, pat dry
Serve with a wedge of lime

Directions:

Make the sauce: In a small bowl, mix together the sweet chilli sauce and caesar dressing. Set aside.
Make the batter: In another bowl, mix together all the batter ingredients: cornstarch, flour, sriracha, egg, and buttermilk. Set aside.
Make the breading: In a wide-based bowl, mix all the breading ingredients together: panko, onion powder, garlic powder, dried basil, and dried oregano. Set aside.
Bread the shrimp: Add the shrimp into the batter (from step 2). Working with one piece at a time, shake off excess batter and coat in the breading mixture (from step 3). Gently press the breading into the shrimp so it sticks better. Place the coated shrimp onto a tray.
Cook the shrimp: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the shrimp in batches for 2-3 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate. Once you’ve fried all of the shrimp, turn the heat off.
Sauce it up: Once the fried shrimp have cooled a little, add in the sauce and mix thoroughly. Serve immediately!

April 14, 2024April 14, 2024

AbbyLeave a comment

Taiwanese Popcorn Chicken 鹽酥雞

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: appetizers, Asian, easy, snacks, Taiwanese
Serves: 4 as a snack (1 large bowl) | Prep time: marinate for 12 hours | Cook time: 20 minutes

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Ohhh yesssssss! I’m so excited to share this recipe with you all because Taiwanese popcorn chicken is SUPER addicting and is one of my all time favourite Taiwanese street foods. There used to be quite a few night market food stalls in Taiwan that sell this, but for some reason in recent years it’s been harder and harder to find. My parents’ place in Taiwan is within walking distance to the Shih-lin night market and when we were kids, we used to visit every summer and would occasionally go to the shitty small movie theatre in the night market for a cheap late night flick. Instead of popcorn as the traditional movie theatre food, popcorn chicken was our weakness. We would always go to the same popcorn chicken stall and each order our own large portion for the movie, along with a few fried tempura fish cakes. It was a time of bliss – I’d look forward to the chicken more than the actual movie 🙃. Now every time I see Taiwanese popcorn chicken, I’m transported back to those days of my parents taking us kids to the movies and indulging at the night market. That shitty movie theatre has since closed down and that food vendor is no longer there 😢, but I’m glad I figured out how to recreate the recipe so I can have it on demand any time.

How does Taiwanese popcorn chicken differ from regular popcorn chicken, you ask?

First of all, the batter coating is made with sweet potato starch rather than just regular flour which creates a more delicate crisp. Secondly, the chicken is marinated in a mix of common Taiwanese ingredients such as cooking rice wine, white pepper, and 5-spice powder that gives it a distinct flavour. Thirdly, this is eaten without a sauce, but topped with ground white pepper, salt, and chilli powder (optional). Fourth and finally, it is served with deep fried Thai basil leaves which in my opinion is crucial and adds an extra layer of flavour between bites of chicken. I am a Taiwanese popcorn chicken snob and will only order from food stalls if they serve it with the basil leaves 😅.

Happy cooking!

Ingredients you’ll need:

Chicken Marinade:
- 3 Tbsps soy sauce
- 1.5 Tbsps cooking rice wine/michu
- 3 cloves garlic, minced
- 3 tsps white sugar
- 3/4 tsp kosher salt
- 3/4 tsp ground white pepper
- 1/2 tsp 5-spice powder
- 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
2 Tbsps all purpose flour
1/4 tsp baking powder
1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
4 cups oil for frying (ie. canola, vegetable)
1 large handful of Thai basil leaves, washed and throughly dried
Seasoning:
- 1/2 tsp chili powder (optional)
- 1/2 tsp ground white pepper
- 1/4 tsp fine salt

Directions:

Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.

The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.

Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.

Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate.

Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a cooling rack or a paper towel-lined plate to crisp up.

Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

Summarized Recipe:

Taiwanese Popcorn Chicken 鹽酥雞

Ingredients:

Chicken Marinade:
- 3 Tbsps soy sauce
- 1.5 Tbsps cooking rice wine/michu
- 3 cloves garlic, minced
- 3 tsps white sugar
- 3/4 tsp kosher salt
- 3/4 tsp ground white pepper
- 1/2 tsp 5-spice powder
- 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
2 Tbsps all purpose flour
1/4 tsp baking powder
1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
4 cups oil for frying (ie. canola, vegetable)
1 large handful of Thai basil leaves, washed and throughly dried
Seasoning:
- 1/2 tsp chili powder (optional)
- 1/2 tsp ground white pepper
- 1/4 tsp fine salt

Directions:

Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.
The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.
Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.
Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate. Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a paper towel-lined plate to crisp up.
Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

April 14, 2024

AbbyLeave a comment

Asian Smashed Cucumber Tomato Egg Salad

Date Published: Mar 5th, 2024 | Last Updated: Mar 5th, 2024
Author: Abby |Category: Asian, side dishes, salads, mains, <30 mins, easy, quick, healthy, low-cal, Taiwanese, vegetarian
Serves: 2 as mains, 1 large plate | Prep time: 30 mins | Cook time: 5 mins

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This recipe came to me on a search to use up leftover salad ingredients to clear the fridge before our 2 week vacation overseas. It’s quick, easy, flavourful, and kept us on track of our healthy eating goals! This dish is like a cross between a smashed cucumber salad and a tomato egg stir-fry (番茄炒蛋).

In our efforts to be more healthy in this new year, we stocked up on fresh salad ingredients in bulk from Costco just over a week ago and have been slowly getting through it before our trip (it’s amazing how long cos lettuce keeps in the fridge!). It’s the night before our flight and we managed to finish all the leafy greens, but I still had one cucumber and a handful of cherry tomatoes left. Toby has not been a fan of this batch of cherry tomatoes and says they’re too tart for him (I think it’s fine), so instead of making a basic chopped cucumber and tomato salad, I looked for other options that might mask the tomatoes, but to also be quick and easy so I could start packing. I came across this recipe from Bon Appétit. It came out beautifully and so easy the first time. I’ve made some adaptations and added in exact measurements and ended up with this recipe to share!

What is Asian Smashed Cucumber Salad?

Smashed cucumber salad is a very popular Chinese starter/side dish. It’s served cold and in its essence is a mix of cucumber, salt, raw garlic, and some sort of acid (usually black vinegar). It’s supposed to light and refreshing, yet still have a punch of garlicky saltiness to be savoury. There are many variations out there and some people will add in sesame seeds, chilli, ginger, and/or cilantro. You’ll commonly see this dish not only in nice restaurants, but also in small street-side shops in Taiwan. It’s quick, easy, and takes minimal effort and ingredients. An Asian smashed cucumber salad does not traditionally have tomatoes nor eggs in it, so if you want to go the OG route, leave them out, but I prefer this version because it bulks it up and balances the dish out so it’s not so punchy in flavours and you can eat a whole bowl in one sitting as a main meal.

Smashing is important!

A key component to this dish is smashing the cucumbers. If your cucumbers look like they’ve been chopped, then you haven’t smashed them enough. You want the outside skin to crack and the inside to be crushed, but not flattened. Smashing cucumbers allow the marinating sauce to penetrate deeper and infuse the flavours better. It’s also a good way to relieve some stress 😜.

Happy cooking!

Ingredients you’ll need:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.

Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.

Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.

Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

Summarized Recipe:

Asian Smashed Cucumber Tomato Egg Salad

Ingredients:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.
Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.
Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.
Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

March 5, 2024

AbbyLeave a comment

Healthy “Creamy” Mushroom Broccoli Soup

Date Published: Jan 15th, 2024 | Last Updated: Jan 15th, 2024
Author: Abby |Category: < 30mins, easy, quick, main, vegetarian, soups, appetizers, healthy, low-cal
Serves: 4-6 (as a main) | Prep time: 10 mins | Cook time: 20 mins

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Keeping on the new years resolution, here’s another recipe to add to the healthy vault! This creamy soup hits the spot for something hearty on a chilly day yet won’t break the calorie bank. Coming in at only 252 calories per serving, there’s no actual cream in this soup at all – the creaminess of the soup comes from the puréed potatoes and oat milk. This soup is so easy and quick to make and is packed full of broccoli and mushrooms. You can whip it up in under 30 minutes and have lunch for the rest of the week.

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:

2 + 1 cloves garlic, minced
300g white or portobello mushrooms, sliced
Pinch of dried thyme leaves
1 yellow onion, diced
2 medium sized Yukon gold potatoes, washed and diced into 2cm cubes
2 large heads of broccoli, washed and cut into florets
4 cups (1L) chicken stock
2 cups of oat milk or soy milk
Salt to taste
Ground black pepper to taste
Croutons (optional)

Directions:

In a medium sized soup pot on MED heat, add a drizzle of olive oil. Add in 1 clove of minced garlic, sliced mushrooms, dried thyme, and a pinch of salt and pepper. Sauté for 3-5 minutes until cooked. Turn off the heat and remove the mushrooms and any liquid. Set aside.

In the same pot on MED heat, add another drizzle of olive oil and sauté the remaining 2 cloves of minced garlic and diced onion. When the onion has softened and turned translucent, add in the potatoes, broccoli, and chicken stock. Stir, then turn the heat up to HIGH to bring the soup to a boil, then turn it down to MED heat. Put on a lid and let it boil for 15 minutes.

After 15 minutes, remove 2 ladles of the ingredients in the pot (without any liquid) into a separate bowl and use a spatula to quickly break up the ingredients into small bite-sized pieces. Set aside.

Add oat milk into the pot and bring the heat back up to HIGH to reach a boil, then turn the heat off.

Use a stick blender (or regular blender) to purée everything in the pot. If you want a creamier soup, turn the heat back on and simmer the soup until desired consistency. Add salt and pepper to taste.

Add back in the removed ingredients from step 3 and also the cooked mushrooms along with any of its liquid. Taste and readjust salt and pepper as needed. Serve hot with croutons. Enjoy!

Summarized Recipe:

Healthy “Creamy” Mushroom Broccoli Soup

Ingredients:

2 + 1 cloves garlic, minced
300g white or portobello mushrooms, sliced
Pinch of dried thyme leaves
1 yellow onion, diced
2 medium sized Yukon gold potatoes, washed and diced into 2cm cubes
2 large heads of broccoli, washed and cut into florets
4 cups (1L) chicken stock
2 cups of oat milk or soy milk
Salt to taste
Ground black pepper to taste
Croutons (optional)

Directions:

In a medium sized soup pot on MED heat, add a drizzle of olive oil. Add in 1 clove of minced garlic, sliced mushrooms, dried thyme, and a pinch of salt and pepper. Sauté for 3-5 minutes until cooked. Turn off the heat and remove the mushrooms and any liquid. Set aside.
In the same pot on MED heat, add another drizzle of olive oil and sauté the remaining 2 cloves of minced garlic and diced onion. When the onion has softened and turned translucent, add in the potatoes, broccoli, and chicken stock. Stir, then turn the heat up to HIGH to bring the soup to a boil, then turn it down to MED heat. Put on a lid and let it boil for 15 minutes.
After 15 minutes, remove 2 ladles of the ingredients in the pot (without any liquid) into a separate bowl and use a spatula to quickly break up the ingredients into small bite-sized pieces. Set aside.
Add oat milk into the pot and bring the heat back up to HIGH to reach a boil, then turn the heat off.
Use a stick blender (or regular blender) to purée everything in the pot. If you want a creamier soup, turn the heat back on and simmer the soup until desired consistency. Add salt and pepper to taste.
Add back in the removed ingredients from step 3 and also the cooked mushrooms along with any of its liquid. Taste, and readjust any salt and pepper if needed. Serve hot with croutons. Enjoy!

January 16, 2024

Abby2 Comments

French Onion Spinach Dip ‘Cob Loaf’

Date Published: Jan 15th, 2024 | Last Updated: Jan 15th, 2024
Author: Abby |Category: snacks, appetizer, <15mins, easy, sauces/dips, snacks, vegetarian
Serves: 4-6 | Prep time: 10 mins + chill overnight | Cook time: 20mins

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Toby has a bad habit of leaving the microscope on at work and the nurses kept calling him out on it. Eventually they started a tally and if he left the microscope on 5 times, he had to make the clinic a cob loaf. He actually lasted a good few weeks until he reached five 😂. We had no idea how to make a cob loaf and came upon this recipe from Taste.com.au when we were looking it up for the first time. The recipe was ridiculously easy and the results were SO GOOD. We’ve made it 5 more times since and it has become a part staple for us! I guess you just can’t beat a classic.

What is a Cob Loaf?

A “cob loaf” is a round loaf of bread. I had never heard the term ‘cob loaf’ until I came to Australia. The term cob loaf is used interchangeably here as the definition of the round bread loaf but also as a dish where a dip is served inside the round loaf of bread. So when someone says they’re bringing a “cob loaf” to the party, they mean that they’re going to bring a dip that is served inside a carved out round loaf of bread. It took me so much longer than I’d like to admit to figure all of this out 😂😂😂. Upon further research for this post, I’ve learned that a cob loaf has been consistently the most popular party food in Australia and has been around for 100 years! 😮

The traditional and most popular “cob loaf” dip is a spinach dip consisting of cream cheese, spinach, and french onion soup mix. The other common type I’ve seen is a bacon and cheese cob loaf. Cob loaves have evolved over the years and pretty much any type of dip served in a round bread bowl is considered a cob loaf. This recipe is a traditional cob loaf.

You can either buy the pre-made French onion soup mix powder from the shops, or make your own. I’ve done a blind taste test trial with Toby and he couldn’t tell the difference between the two. So if you’re feeling extra lazy, just buy the prepackaged mix. I prefer making my own mix for a number of reasons: A) more cost-effective if you already have all the pantry ingredients, B) there aren’t any preservatives or synthetic ingredients when you make the mix yourself, C) the flavour will be consistent time after time in case you can’t find your favourite french onion mix or if you’re travelling and it’s not a commonly available item in the shops, and D) you can tweak the ingredients easier for a personalized flavour.

Happy cooking!

Ingredients you’ll need:

Spinach Dip:
- French Onion seasoning mix (or you can buy a 40g packet pre-made French onion soup mix):
  - 1/4 cup onion flakes
  - 1/2 tsp onion powder
  - 1/2 tsp garlic powder
  - 1 beef bouillon cube, crushed into a powder
  - 1/2 tsp dried parsley
  - 1/4 tsp celery salt
  - 1/4 tsp black pepper
- 250g frozen spinach, thawed
- 250g cream cheese, softened
- 300ml sour cream
- Salt and pepper to taste
1 cob loaf (any round bread loaf)

Directions:

Defrost the spinach and squeeze out all of the water.

Put all of the ingredients in a mixing bowl and stir until completely mixed through, making sure you get rid of any clumps: french onion soup mix (or spice blend), spinach, cream cheese, and sour cream. You can put it all in a food processor to make it easier.

Place the mixture into an airtight container and chill for 4 hours, or best if overnight.

The next day, pre-heat oven to 180˚C (or 160 fan-forced).

Prepare the cob loaf by cutting the top 1/4 off and slicing it into large pieces. Then cut a hole into the remaining bread bowl and remove the bread inside. Tip: if you have a particularly large bread, don’t remove as much bread from the inside or else your dip won’t fill up the bowl nicely and it’ll look too ’empty’ when serving.

Pour the spinach dip into the bread bowl. Serve cold or warmed in the oven (I personally prefer it warmed so the flavours come out better).

To serve it warmed: Place the bread bowl with the dip inside on a baking tray and the sliced bread pieces around the bowl and bake for 15-20 minutes until the edges are golden brown. Serve immediately. Enjoy!

Summarized Recipe:

French Onion Spinach Dip ‘Cob Loaf’

Ingredients:

Spinach Dip:
- 40g packet French onion soup mix OR:
  - 1/4 cup onion flakes
  - 1/2 tsp onion powder
  - 1/2 tsp garlic powder
  - 1 beef bouillon cube, crushed into a powder
  - 1/2 tsp dried parsley
  - 1/4 tsp celery salt
  - 1/4 tsp black pepper
- 250g frozen spinach, thawed
- 250g cream cheese, softened
- 300ml sour cream
- Salt and pepper to taste
1 cob loaf (any round bread loaf)

Directions:

Defrost the spinach and squeeze out all of the water.
Put all of the ingredients in a mixing bowl and stir until completely mixed through, making sure you get rid of any clumps: french onion soup mix (or spice blend), spinach, cream cheese, and sour cream. You can put it all in a food processor to make it easier.
Place the mixture into an airtight container and chill for 4 hours, or best if overnight.
The next day, pre-heat oven to 180˚C (or 160 fan-forced).
Prepare the cob loaf by cutting the top 1/4 off and slicing it into large pieces. Then cut a hole into the remaining bread bowl and remove the bread inside.
- Tip: if you have a particularly large bread, don’t remove as much bread from the inside or else your dip won’t fill up the bowl nicely and it’ll look too ’empty’ when serving.
Pour the spinach dip into the bread bowl. Serve cold or warmed in the oven (I personally prefer it warmed so the flavours come out better).
To serve it warmed: Place the bread bowl with the dip inside on a baking tray and the sliced bread pieces around the bowl and bake for 15-20 minutes until the edges are golden brown. Serve immediately. Enjoy!

January 16, 2024

AbbyLeave a comment

Spicy Cucumber Curry Soup

Date Published: Jan 1st, 2023 | Last Updated: Jan 1st, 2023
Author: Abby |Category: starter, appetizer, main, healthy, vegetarian, < 30mins, easy, low-cal
Serves: 6-8 as a starter, 4 as mains | Prep time: 10 mins | Cook time: 15 mins

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With an abundance of cucumbers on the Homolka farm lately, I’ve been experimenting with different ways of using it up. This recipe uses up 4 cucumbers at a time, however full disclaimer, the actual flavour of the cucumber is masked by the spices, but it’s still a delicious and hearty soup nonetheless, and also healthy and low in calories! (If you’re looking for a cucumber soup full of cucumber flavour, check out the Hot or Cold Creamy Cucumber Soup recipe.)

Happy cooking!

Ingredients you’ll need:

1 large onion, diced
4 garlic cloves, minced
4 large cucumbers, peeled, deseeded, and chopped
1.5 Tbsps curry powder
2 tsps red pepper flakes
1/4 tsp cayenne pepper (or more if you prefer it spicier)
1/4 cup soy sauce
2 tsps sesame oil
2 cups chicken stock (or vegetable stock)
1 cup milk
4 cups of cooked shredded chicken (optional)
1 cup Greek yogurt
Salt and pepper to taste

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).

Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the curry powder, red pepper flakes, and cayenne pepper. Sauté for another minute until the spices are fragrant, then add in the soy sauce, sesame oil, chicken stock, and milk. Bring the soup to a boil then simmer gently for 10 mins with the lid on, until the cucumbers are soft.

After 10 minutes, turn off the heat and use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.

Put the soup back on the stove on MED heat and add in the shredded chicken. Once heated through, stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy!

Summarized Recipe:

Spicy Cucumber Curry Soup

Ingredients:

1 large onion, diced
4 garlic cloves, minced
4 large cucumbers, peeled, deseeded, and chopped
1.5 Tbsps curry powder
2 tsps red pepper flakes
1/4 tsp cayenne pepper (or more if you prefer it spicier)
1/4 cup soy sauce
2 tsps sesame oil
2 cups chicken stock (or vegetable stock)
1 cup milk
4 cups of cooked shredded chicken (optional)
1 cup Greek yogurt
Salt and pepper to taste

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).
Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the curry powder, red pepper flakes, and cayenne pepper. Sauté for another minute until the spices are fragrant, then add in the soy sauce, sesame oil, chicken stock, and milk. Bring the soup to a boil then simmer gently for 10 mins with the lid on, until the cucumbers are soft.
After 10 minutes, turn off the heat and use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.
Put the soup back on the stove on MED heat and add in the shredded chicken. Once heated through, stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy!

January 1, 2023January 1, 2023

Abby1 Comment

Hot or Cold Creamy Cucumber Soup

Date Published: Jan 1st, 2023 | Last Updated: Mar 7th, 2024
Author: Abby |Category: starter, appetizer, main, healthy, vegetarian, < 30mins, easy, low-cal
Serves: 6-8 as a starter, 4 as mains | Prep time: 15 mins | Cook time: 20 mins

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Happy New Year everyone!

Summer is upon us which means the Homolka farm is once again in full swing with an array of fresh home-grown veggies! Of these veggies, zucchini and cucumber seem to always be in abundance with Toby’s dad at least harvesting 4-6 per day! There’s only so much cold cucumber salad you can make, so I was on the hunt for cooked cucumber recipes. I’ve always been a sucker for soups so when I came upon a hot cucumber soup recipe from EatingWell.com, I just had to try it! It was delicious right from the start but I made a few little adjustments and doubled the recipe amount so I can have this as a main dish instead of a small appetizer portion. This recipe can be served hot, warm, or chilled – cold soups never seem satisfying and hearty for me, so I always like to have it hot.

This is only part of the cucumber mania on the farm! ❤️

This soup is so quick and easy to make. It’s also fantastic for using up an abundance of cucumbers and best of all it’s creamy and low in calories at the same time! Sounds too good to be true, eh?

Happy cooking!

Ingredients you’ll need:

4 cloves garlic, minced
1 large onion, diced
2 Tbsps lemon juice
4 large (~8 cups) cucumbers, peeled, deseeded, and sliced
3 cups chicken stock (or vegetable stock)
1 tsp cooking salt
1/2 tsp black pepper
2 avocados, diced
1 cup Greek yogurt

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).

Add the lemon juice and sauté for another minute, scraping up any bits on the bottom of the pot.

Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the chicken stock, salt, and black pepper. Bring the soup to a boil then simmer gently for 10 mins, until the cucumbers are soft.

After 10 minutes, turn off the heat and add the diced avocados to the pot. Use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.

Stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy hot, or chilled!

Summarized Recipe:

Hot or Cold Creamy Cucumber Soup

Ingredients:

4 cloves garlic, minced
1 large onion, diced
2 Tbsps lemon juice
4 large (~8 cups) cucumbers, peeled, deseeded, and sliced
3 cups chicken stock (or vegetable stock)
1 tsp cooking salt
1/2 tsp black pepper
2 avocados, diced
1 cup Greek yogurt

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).
Add the lemon juice and sauté for another minute, scraping up any bits on the bottom of the pot.
Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the chicken stock, salt, and black pepper. Bring the soup to a boil then simmer gently for 10 mins, until the cucumbers are soft.
After 10 minutes, turn off the heat and add the diced avocados to the pot. Use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.
Stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy hot, or chilled!

January 1, 2023May 7, 2024

Abby4 Comments