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

Soondubu Jjigae (Korean Soft Tofu Soup)

Date Published: April 12th, 2025 | Last Updated: April 12th, 2025
Author: Abby |Category: soup, asian, easy, healthy, low cal, mains, quick
Serves: 4 | Prep time: 15 mins | Cook time: 30 mins

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What is Soondubu/Sundubu Jjigae?

Soondubu or Sundubu or Soon tofu is an extra soft type of tofu that is very fragile when handled, but has a lovely soft texture.

Jjigae = Korean style stew usually made with meat, seafood, or vegetables. There are a variety different ‘jjigae’ out there, named according to what their ingredients are. This dish is called a ‘soondubu jjigae’ because it’s made with the classic soft tofu.

A Soondubu jjigae is a healthy and easy to make Korean soup made with bonito soup stock (fish based) and kimchi (fermented Korean cabbage) as the main flavours of the dish which results in a savoury but slightly acidic soup. The ingredients of the soup can vary from place to place but commonly you’ll find tteok (Korean rice cakes), seafood or meat (or both in this case), and of course the soft tofu. I’ve also added two types of mushrooms to mine for added texture but feel free to leave them out.

Bonito Soup Stock

Bonito is a type of fish that is in the same family as mackerel and tuna. One of the most common forms of bonito is bonito flakes which are the thin brown flakes sprinkled on top of okonomiyaki or takoyaki. Bonito stock, also known as dashi, is a Japanese soup stock made from bonito flakes, kelp, and other ingredients. It packs tons of umami flavour and is a key component of many Japanese dishes, including miso soup. HonDashi is the most popular brand of bonito soup stock/dashi that you’ll find in most Asian grocery stores and it comes in a powder/fine pellet form packaged in small glass jars (as pictured), or in packets. They usually need to be kept refrigerated once opened.

What are Garaetteok/Tteok (Korean rice cakes)?

Garaetteok/tteok are Korean rice cakes that are made from non-glutinous rice flour and come in skinny long cylinders. On their own they don’t have much flavour so they’re often added to a flavourful saucy dish (such as this dak galbi recipe) or a soup. They have a soft and chewy texture once cooked and make a great textural addition to many dishes. You’ll most commonly see garaetteok/tteok served in a dish called tteokbokki which is a spicy rice cake dish.

You can find these vacuum-sealed in the refrigerated section of most Asian grocery stores. They will be very hard coming out of the package and need to be soaked for at least 10 minutes in warm water to slightly soften before cooking them. If you’re lucky and your Asian grocer have these fresh, you can put them directly into the dish without soaking.

Don’t worry if you can’t find any garaetteok/tteok. Simply omit them from the recipe altogether. It won’t change the flavour of the dish. It’s mainly to add an extra textural component.

A Quick Note on Gochugaru – Korean Chilli Powder

This recipe uses Gochugaru, a Korean chilli powder, which is not too spicy and it gives the dish a deeper orangey/red colour. It can be easily found in most Asian grocery stores, but if you don’t have any, a good substitute is Kashmiri chilli powder (an Indian variety). Do NOT substitute with cayenne pepper which is a MUCH spicier chilli powder. If you absolutely can’t find Gochugaru or Kashmiri chilli powder, then you can substitute with 1 part cayenne powder: 3 parts paprika, or consider skipping it altogether.

Happy cooking!

Ingredients you’ll need:

300g chuck steak, sliced into 3-4 cm long strips
6 cloves garlic, minced
1 small onion, diced
1 cup (~250g) kimchi, chopped with juices
1 Tbsp Korean chili powder
400g button mushrooms, sliced
1 bunch enoki mushrooms (optional)
2.5 tsps Hondashi bonito stock powder
2 cups water
1 handful of tteok (Korean rice cakes), rinsed
150g raw shrimp, deveined and deshelled, cut in half width-wise
2 x 313g/11oz packages of soft soon tofu (extra soft Korean tofu), halved and sliced
For garnish: 1 green onion, sliced fine

Directions:

In a medium sized soup pot (enough to accommodate 6 cups) on HIGH heat, add a drizzle of oil and quickly sauté the steak until just browned on the outside – do not cook all the way through (2-3 minutes). Remove from the pot and set aside.

In the same pot on MED-HIGH heat, add another drizzle of oil and sauté the garlic and onion for 30 seconds or until fragrant. Then add in the 1 cup chopped kimchi, 1 Tbsp chili powder, button mushrooms, and enoki mushrooms. Continue to sauté for another few minutes until the onion softens.

Dissolve the 2.5 tsps bonito stock powder into 2 cups of water and add it to the pot along with the tteok. Bring to a boil and simmer for 2-3 minutes.

Add in the shrimp, tofu, and sautéed steak (from step 1) into the pot and carefully mix it around without breaking the tofu. Let the soup simmer until the shrimp is cooked and the tteok is soft (~another 3-4 minutes), then turn off the heat.

Taste and adjust salt or sugar as needed (the amount of adjustment will depend on the type of kimchi you’ve used). Garnish with chopped green onion. Enjoy! Serve with a side of white rice.

Optional: crack an egg at the surface while the shrimp is cooking at the same time for 3-4 minutes, or otherwise poach an egg separately and add it to the bowl when serving.

Summarized Recipe

Soondubu Jjigae (Korean Soft Tofu Soup)

Ingredients:

300g chuck steak, sliced into 3-4 cm long strips
6 cloves garlic, minced
1 small onion, diced
1 cup (~250g) kimchi, chopped with juices
1 Tbsp Korean chili powder
400g button mushrooms, sliced
1 bunch enoki mushrooms (optional)
2.5 tsps Hondashi bonito stock powder
2 cups water
1 handful of tteok (Korean rice cakes), rinsed
150g raw shrimp, deveined and deshelled, cut in half width-wise
2 x 313g/11oz packages of soft soon tofu (extra soft Korean tofu), halved and sliced
For garnish: 1 green onion, sliced fine

Directions:

In a medium sized soup pot (enough to accommodate 6 cups) on HIGH heat, add a drizzle of oil and quickly sauté the steak until just browned on the outside – do not cook all the way through (2-3 minutes). Remove from the pot and set aside.
In the same pot on MED-HIGH heat, add another drizzle of oil and sauté the garlic and onion for 30 seconds or until fragrant. Then add in the 1 cup chopped kimchi, 1 Tbsp chili powder, button mushrooms, and enoki mushrooms. Continue to sauté for another few minutes until the onion softens.
Dissolve the 2.5 tsps bonito stock powder into 2 cups of water and add it to the pot along with the tteok. Bring to a boil and simmer for 2-3 minutes then add in the shrimp, tofu, and sautéed steak (from step 1) into the pot and carefully mix it around without breaking the tofu. Let the soup simmer until the shrimp is cooked and the tteok is soft (~another 3-4 minutes), then turn off the heat. Taste and adjust salt or sugar as needed (the amount of adjustment will depend on the type of kimchi you’ve used). Garnish with chopped green onion. Enjoy! Serve with a side of white rice.
- Optional: crack an egg at the surface while the shrimp is cooking at the same time for 3-4 minutes, or otherwise poach an egg separately and add it to the bowl when serving.

April 12, 2025February 15, 2025

AbbyLeave a comment

Avocado Salsa Verde

Date Published: March 2nd, 2025 | Last Updated: March 2nd, 2025
Author: Abby |Category: dips, vegetarian, easy, healthy, snacks
Serves: 3 cups | Prep time: 15 mins | Cook time: 15 mins

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Since moving to the US 2 years ago, Toby and I have had a lot more exposure to Mexican/Latin cuisine. There’s a severe lack of good Mexican food in Melbourne and Toby’s mind has been blown away by all the amazing choices within arms reach. Our South Slope neighbourhood is full of so many authentic Mexican restaurants that sometimes we need a Spanish translator app just to order our food (seriously, once we asked one of our Spanish-speaking co-workers to order our food for us 😅). We joke that every new shop is either going to be a cannabis dispensary, bodega, or Mexican restaurant.

We have had more than our share of amazing burritos, tacos, and empanadas in this neighbourhood and it often comes with a red, green, and sometimes orange sauce. These sauces tend to be a house-made chilli salsa in varying degrees of spiciness and no two sauces are the same between restaurants. I usually gravitate towards the green sauce which is made with a green chilli but on one occasion the green sauce had hints of avocado flavour and took me by surprise. It was so good that I went right back and ordered a large container of it just to keep in the fridge. This avocado salsa verde recipe is a result of that sauce. Although I haven’t been able to recreate it to exactly the same sauce, this end result came out so good that I’ve decided to share it anyway. I hope you enjoy!

What are Tomatillos?

A tomatillo is also known as a Mexican husk tomato. To me it looks exactly like a green tomato, but with a papery shell/husk on the outside. You must remove the shell/husk before using them and the underlying skin can have a slightly sticky residue that comes off with a quick rinse. Tomatillos can be used raw or cooked. The flavour of a tomatillo is a bit unique in that in can have a tartness to it when eaten raw, but it mellows out when cooked.

Avoiding a bitter salsa verde

A common complaint when making salsa verde is that it can turn out a bit bitter. I came across this in my first few batches and it took a bit of research to figure out why – the tomatillos! Before this recipe, tomatillos were foreign to me and I had to learn how to use them. They are the most common cause for a bitter salsa verde due to a number of reasons:

Unripe tomatillos – a ripe tomatillo should be:
- Bright green under the husk
- Have a tight husk (the fruit fills up the husk rather than a small and shrunken fruit within which can indicate that it was harvested too early)
- Have some firmness but not too hard (under-ripe) nor mushy (over-ripe)
Overcooked tomatillos – tomatillos should be cooked until they just turn colour from a bright green to a more pale/army green colour. Overcooking your tomatillo is one of the most common causes for bitterness.
Remove the ribs and stem base – The stem base can be a cause of bitterness so I like to remove it before blending it in my salsa. Some people also claim that the seeds and ribs can also cause the bitter flavour and will scoop it out as well.
Taste! The best way to avoid a bitter salsa verde is to taste your tomatillos and its components after its cooked before blending it with the rest of your ingredients so you know if you need to make any corrections.

Happy cooking!

Ingredients you’ll need:

2-3 (200g) tomatillos
1 medium (100g) avocado, deseeded and peeled (weight is after deseeding and peeling)
1 large (90g) red shallot (or a quarter of a red onion)
7g cilantro, leaves and stem
1/2 (10g) fresh jalapeño, deseeded, for mildly spicy. Add more to your liking, you can also use serrano chili
2 large (7g) garlic cloves, peeled
1/2 Tbsp fresh lime juice
1 tsp salt, or more to taste

Directions:

Preheat oven to 400˚F/200˚C.

Remove the outer husks of the tomatillos, rinse off the sticky residue, remove the rib/stem base, then place it on a baking tray. Add a drizzle of oil over the tomatillos and bake in the preheated oven for 10-15 minutes, or until soft with a light golden brown on top (the colour will turn from a bright green to a lighter/army green).

Not pictured: remember to remove the rib/stem base before using in your sauce

While the tomatillos are roasting, prepare and add the rest of the ingredients to a blender: avocado, red shallots, cilantro, jalapeño, garlic, lime juice, and salt.

Once the tomatillos are done roasting, add them to the blender with the rest of the ingredients and blend on HIGH until smooth. Taste and adjust salt, lime juice, and jalapeños to your liking. Done!

Tip: If it’s too spicy, add more avocado.

Summarized Recipe:

Avocado Salsa Verde

Ingredients:

2-3 (200g) tomatillos
1 medium (100g) avocado, deseeded and peeled (weight is after deseeding and peeling)
1 large (90g) red shallot (or a quarter of a red onion)
7g cilantro, leaves and stem
1/2 (10g) fresh jalapeño, deseeded, for mildly spicy. Add more to your liking, you can also use serrano chili
2 large (7g) garlic cloves, peeled
1/2 Tbsp fresh lime juice
1 tsp salt, or more to taste

Directions:

Preheat oven to 400˚F/200˚C.
Remove the outer husks of the tomatillos, give it a rinse, then place it on a baking tray. Add a drizzle of oil over the tomatillos and bake in the preheated oven for 10-15 minutes, or until soft with a light golden brown on top (the colour will turn from a bright green to a lighter/army green).
While the tomatillos are roasting, prepare and add the rest of the ingredients to a blender: avocado, red shallots, cilantro, jalapeño, garlic, lime juice, and salt.
Once the tomatillos are done roasting, add them to the blender with the rest of the ingredients and blend on HIGH until smooth. Taste and adjust salt, lime juice, and jalapeños to your liking. Done!
- Tip: If it’s too spicy, add more avocado.

March 2, 2025December 24, 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

Herb-Crusted White Fish with a Lemon Cream Sauce

Date Published: Dec 17th, 2024 | Last Updated: Dec 17th, 2024
Author: Abby |Category: mains, vegetarian, easy, <30 mins, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 20 mins

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Get ready to save this to your repertoire, because this easy one pan herb-crusted baked fish recipe is so simple and quick to put together that you’ll end up with a 5 star dish with loads of flavour in very little time! There’s also minimal clean up, perfect for a busy weeknight dinner (or just those days you just don’t feel like putting in much effort).

The fish is cooked in a rich lemony creamy sauce that melds perfectly with the juices released from the fish while baking and the crust provides the aroma of herbs while giving a crunchy texture that contrasts the soft fish. Feel free to pair it with whatever side you like – I’d recommend something with a crunch such as asparagus or broccolini.

Happy cooking!

Ingredients you’ll need:

4 portions (roughly 750g/1.6lbs) of fillets of any mild white fish, cut to the same size, skinless & boneless (ie. cod, tilapia, halibut, barramundi, sole…etc.) – I use cod but any white fish will do
Salt & pepper
Herb Crust:
- 1/2 cup Panko breadcrumbs
- 1 Tbsp Italian seasoning
- 1/4 tsp garlic powder
- 1 Tbsp olive oil
- Pinch of salt
Sauce:
- 113g (1 stick) unsalted butter
- 1/4 cup yellow onion, finely minced
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 3 Tbsp Dijon mustard
- 2 Tbsps lemon juice
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
1/2 – 1 tsp mayonnaise over each fillet
To garnish: fresh parsley, chopped
Serve with: any crunchy vegetable side dish (ie. green beans, cabbage, roasted fennel…etc.)

Directions:

Preheat oven to 400˚F/200˚C.

Rinse and pat dry your fish fillets then salt and pepper both sides and set aside.

Make the crumb mixture: In an oven-proof wide base pan*, mix the crumb mixture together: 1/2 cup panko, 1 Tbsp Italian seasoning, 1/4 tsp garlic powder, 1 Tbsp olive oil, pinch of salt. Toast the mixture in the pan on LOW-MED heat for 3-5 minutes until golden brown then transfer it to a shallow bowl or plate and set aside to let it cool.

Make the sauce: In the same pan you used to toast the breadcrumbs, melt the 1 stick of butter on LOW-MED heat. Then add in the minced onion, and garlic and sauté for 30 seconds until fragrant. Next add the 1/2 cup heavy cream, 3 Tbsps Dijon mustard, 2 Tbsps lemon juice, 1/4 tsp ground black pepper, and 1/4 tsp salt. Mix everything around and taste to adjust salt, pepper, and lemon as needed. Turn off the heat. Don’t worry if your sauce tastes a bit too strong at this point, it will mellow out once you bake it with the fish.

Crumb the fish: Apply a thin layer of mayonnaise onto one side of each fish fillet (~1/2 – 1 tsp of mayonnaise depending on the size of your fillet), then place the fillet mayonnaise-side down into the toasted crumb mixture (from step 3) and gently press down to get the crumb mixture to stick to the fish. Place the fillet crumb side up into the sauce in the pan (from step 4). Repeat with the rest of the fillets until they are all crumbed.

Bake in the preheated oven until the fish is fully cooked (~10-15 minutes for a 2cm thick fillet). The fish is done when it is no longer translucent and flakey, or the internal temperature reaches a minimum of 145°F/63°C.

While the fish is baking, you can prepare a quick side dish such as blanched green beans or steamed broccoli. I recommend something crunchy to contrast the soft texture of the fish.

Sprinkle fresh chopped parsley overtop the fish before serving and pair with the vegetable side dish of choice. Enjoy!

*Note: if you don’t have an oven-proof pan, make everything in a regular pan and pour the sauce into a 9×13″ baking dish and lay the fish overtop.

Summarized Recipe:

Herb-Crusted White Fish with a Lemon Cream Sauce

Ingredients:

4 portions (roughly 750g/1.6lbs) of fillets of any mild white fish, cut to the same size, skinless & boneless (ie. cod, tilapia, halibut, barramundi, sole…etc.) – I use cod but any white fish will do
Salt & pepper
Herb Crust:
- 1/2 cup Panko breadcrumbs
- 1 Tbsp Italian seasoning
- 1/4 tsp garlic powder
- 1 Tbsp olive oil
- Pinch of salt
Sauce:
- 113g (1 stick) unsalted butter
- 1/4 cup yellow onion, finely minced
- 3 garlic cloves, minced
- 1/2 cup heavy cream
- 3 Tbsp Dijon mustard
- 2 Tbsps lemon juice
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
1/2 – 1 tsp mayonnaise over each fillet
To garnish: fresh parsley, chopped
Serve with: any crunchy vegetable side dish (ie. green beans, cabbage, roasted fennel…etc.)

Directions:

Preheat oven to 400˚F/200˚C.
Rinse and pat dry your fish fillets then salt and pepper both sides and set aside.
Make the crumb mixture:
- In an oven-proof wide base pan*, mix the crumb mixture together: 1/2 cup panko, 1 Tbsp Italian seasoning, 1/4 tsp garlic powder, 1 Tbsp olive oil, pinch of salt.
- Toast the mixture in the pan on LOW-MED heat for 3-5 minutes until golden brown then transfer it to a shallow bowl or plate and set aside to let it cool.
Make the sauce:
- In the same pan you used to toast the breadcrumbs, melt the 1 stick of butter on LOW-MED heat.
- Then add in the minced onion, and garlic and sauté for 30 seconds until fragrant.
- Next add the 1/2 cup heavy cream, 3 Tbsps Dijon mustard, 2 Tbsps lemon juice, 1/4 tsp ground black pepper, and 1/4 tsp salt. Mix everything around and taste to adjust salt, pepper, and lemon as needed. Turn off the heat.
- Don’t worry if your sauce tastes a bit too strong at this point, it will mellow out once you bake it with the fish.
Crumb the fish:
- Apply a thin layer of mayonnaise onto one side of each fish fillet (~1/2 – 1 tsp of mayonnaise depending on the size of your fillet), then place the fillet mayonnaise-side down into the toasted crumb mixture (from step 3) and gently press down to get the crumb mixture to stick to the fish.
- Place the fillet crumb side up into the sauce in the pan (from step 4). Repeat with the rest of the fillets until they are all crumbed.
Bake in the preheated oven until the fish is fully cooked (~10-15 minutes for a 2cm thick fillet). The fish is done when it is no longer translucent and flakey, or the internal temperature reaches a minimum of 145°F/63°C.
- While the fish is baking, you can prepare a quick side dish such as blanched green beans or steamed broccoli. I recommend something crunchy to contrast the soft texture of the fish.
Sprinkle fresh chopped parsley overtop the fish before serving and pair with the vegetable side dish of choice. Enjoy!

*Note: if you don’t have an oven-proof pan, make everything in a regular pan and pour the sauce into a 9×13″ baking dish and lay the fish overtop.

December 17, 2024December 10, 2024

AbbyLeave a comment

Taiwanese Sesame Oil Chicken Soup 麻油雞

Date Published: July 23rd, 2024 | Last Updated: July 23rd, 2024
Author: Abby | Category: soups, asian, Taiwanese, mains, easy, healthy
Serves: 4 | Prep time: 20 mins | Cook time: 45 mins

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This is a classic Taiwanese dish that my wai po (maternal grandmother) used to make. This was one of her specialties and she’d often make it every time she came to visit because it is one of my mom’s favourite dishes. I must admit, I didn’t like it when I first had it as a child because she would put in a BUTTLOAD of alcohol (no joke, one entire bottle of rice wine), but over the years I’ve come to really crave it and it’s become a very nostalgic dish. It’s often made for postpartum women as a healing soup and is also a good winter soup that is said to improve circulation, warmth and health (just don’t ask me how, probably from all the alcohol, lol). Over the years, this dish has become a comfort food for me and will always remind me of my wai po.

A photo of my late wai po and wai gong in 2016 ❤️

This soup may not be for everyone – it has a strong taste of alcohol and sesame oil (which is why it took me a while to warm up to it), but it’s savoury and full of flavour. You can have it on its own, but my favourite is when it’s served with thin noodles with a side of stir-fry leafy greens.

This recipe is a combination of my dad’s and my grandmother’s recipe, tweaked to have less alcohol.

Happy cooking!

Ingredients you’ll need:

1/2 cup of dried longyan fruit (optional)
1 Tbsp + 2 Tbsps + 1/4 cup black sesame oil
50g ginger, unpeeled and sliced to 2mm thickness
900g chicken thighs, bone-in and skin on, chopped into 5cm pieces
2 cups cooking rice wine/michu (19.5% alcohol – red label)
2 cups (480ml) of water
1 Tbsp dried goji berries (lycii fructus)
Salt to taste
Optional: thin noodles, 4 portions (I only had thick noodles on hand for the photos)

Directions:

Optional step if using longyan: soak the longyan in 1/2 cup of rice wine and set aside.

In a medium pot on MED-HIGH heat, add in 1 Tbsp of black sesame oil. When the oil starts to shimmer, add in the sliced ginger and sauté for 2-3 minutes until the edges of the ginger curls and the ginger is lightly browned. Remove the ginger onto a plate and set aside.

In the same pot, add in 2 Tbsps of black sesame oil and sear the chicken thigh pieces until browned on both sides (3-4 minutes) – you may have to do this in two batches to not overcrowd the pot.

Add back in the ginger and all the seared chicken

Once the chicken has browned, add back in all the browned chicken and cooked ginger (from step 1), along with the rest of the rice wine, water, (and the soaked longyan with the soaking alcohol (from step 1), if using). Let the soup simmer for 3-4 minutes, then turn the heat down to LOW so it’s at a gentle boil (we don’t want to reduce the soup, but to slowly cook the chicken). Cook with the lid on for 25 minutes.

Optional: cook the noodles according to package instructions while the soup is boiling. Drain and divide evenly into the soup bowls.

Once the timer is up, check that the chicken is cooked (if not, continue to cook for longer). Add in 1/4 cup black sesame oil and goji berries. Taste and adjust salt as needed. Serve immediately or poured over cooked noodles if using. Enjoy!

Summarized Recipe:

Taiwanese Sesame Oil Chicken Soup 麻油雞

Ingredients:

1/2 cup dried longyan (optional)
1 Tbsp + 2 Tbsps + 1/4 cup black sesame oil
50g ginger, unpeeled and sliced to 2mm thickness
900g chicken thighs, bone-in and skin on, chopped into 5cm pieces
2 cups cooking rice wine/michu (19.5% alcohol – red label)
2 cups (480ml) of water
1 Tbsp dried goji berries (lycii fructus)
Salt to taste
Optional: thin noodles, 4 portions

Directions:

Optional step if using longyan: soak the longyan in 1/2 cup of rice wine and set aside.
In a medium pot on MED-HIGH heat, add in 1 Tbsp of black sesame oil. When the oil starts to shimmer, add in the sliced ginger and sauté for 2-3 minutes until the edges of the ginger curls and the ginger is lightly browned. Remove the ginger onto a plate and set aside.
In the same pot, add in 2 Tbsps of black sesame oil and sear the chicken thigh pieces until browned on both sides (3-4 minutes) – you may have to do this in two batches to not overcrowd the pot.
Once the chicken has browned, add back in all the browned chicken and cooked ginger (from step 1), along with the rest of the rice wine, water, (and the soaked longyan with the soaking alcohol (from step 1), if using). Let the soup simmer for 3-4 minutes, then turn the heat down to LOW so it’s at a gentle boil (we don’t want to reduce the soup, but to slowly cook the chicken). Cook with the lid on for 25 minutes.
Optional: cook the noodles according to package instructions while the soup is boiling. Drain and divide evenly into the soup bowls.
Once the timer is up, check that the chicken is cooked (if not, continue to cook for longer). Add in 1/4 cup black sesame oil and goji berries. Taste and adjust salt as needed. Serve immediately or poured over cooked noodles if using. Enjoy!

July 23, 2024July 20, 2024

AbbyLeave a comment

Aloo Gobi Masala (Saucy Curried Cauliflower & Potatoes)

Date Published: July 21st, 2024 | Last Updated: July 21st, 2024
Author: Abby |Category: mains, healthy, low-cal, vegetarian
Serves: 4 (as a main) | Prep time: 20 mins | Cook time: 45 mins

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If you’re unfamiliar with aloo gobi, it’s a vegetarian Indian dish that is made up of cauliflower, potatoes, and onions, all cooked in a mixture of fragrant spices. This masala version is a saucy version of the traditional aloo gobi dish. Not only is it a great dish, but it’s also healthy and relatively low calories for something so flavourful. Although I do prefer the masala version because I like a good saucy curry, but if you prefer the OG aloo gobi without sauce, try the original recipe here.

Aloo Gobi (Curried Cauliflower & Potatoes)

What better way to use up cauliflower than to make it into a delicious and flavourful aloo gobi! If you’re unfamiliar with aloo gobi, it’s a vegetarian Indian dish that…

Keep reading

by Abby July 21, 2024December 24, 2024

Aloo Gobi Masala (left) vs Regular Aloo Gobi (right)

This recipe is originally from: Indian Healthy Recipes but with a few tweaks.

A Quick Note on Chilli Powder

This recipe uses Kashmiri chilli powder, which is an Indian chilli powder variety that’s not too spicy and it is what gives the dish its orangey/red colour. It can be a bit hard to find unless you’ve got an Indian grocer near you, but if you can’t find it, a good substitute is gochugaru, which is a Korean chilli powder. Do NOT substitute with cayenne pepper which is a MUCH spicier chilli powder. If you absolutely can’t find Kashmiri chilli powder nor gochugaru, then you can substitute with 1 part cayenne powder: 3 parts paprika.

Happy cooking!

Ingredients you’ll need:

1 large cauliflower head, cut into 1.5 inch florets
2 medium (500g) Yukon gold potatoes, peeled and diced to 1 inch cubes
1/2 tsp + 1/2 tsp garam masala
Spice mix:
- 1/2 tsp kashmiri chili powder
- 1.5 tsp garam masala
- 1.5 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
1/2 tsp cumin seeds
3 green cardamoms
1/2 Tbsp ginger, grated
1/2 Tbsp garlic, finely minced
1 large onion, finely diced
1.25 cups (265g) tomato purée (or purée 3 medium-sized tomatoes in a blender)
1/2 cup water
1/2 cup cashew cream (or blend 20 cashews + 1/3 cup water using a high speed blender until smooth)
Salt to taste
1 Tbsp dried fenugreek leaves
Serve with your choice of carb (ie. naan, roti, rice…etc.)

Directions:

Preheat the oven to 220C/450F.

Prepare two lined baking trays. Place the diced cauliflower onto one tray and the diced potatoes on the other. Add a small drizzle of oil, 1/2 tsp of garam masala, and a pinch of salt to each tray. Use your hands and massage the spices and oil into the potatoes and cauliflower respectively. Bake in the preheated oven with the potatoes on the lower rack and the cauliflower in the middle rack. Bake for 20 minutes until both the potatoes and cauliflower are fully cooked – you want them to be fork-tender, but want the cauliflower to still have a bit of crunch.

Be careful not to overcook them or they’ll be too soft. Once they’re done, remove them from the oven and set aside until ready to be used.

While the potatoes and cauliflower are baking, make your spice mix by mixing chilli powder, garam masala, coriander powder, turmeric powder, and cumin powder in a bowl. Set aside.

Make the sauce/gravy: In a pan on MED heat, add a drizzle of oil and add in the cumin seeds and cardamoms. When they start to sizzle, add in the ginger and minced garlic and continue to cook for another 30 seconds, or until fragrant.

Next, add in the diced onions and continue to sauté until the onion is translucent and softened. Add in the tomato purée and spice mix (from step 3) and mix everything together. Sauté for 2-3 minutes until the spices turn fragrant.

Make the cashew cream if you haven’t already by blending 20 cashew nuts with 1/3 cup of water. Add in 1/2 cup water, cashew cream, and a big pinch of salt.

Bring the sauce to a boil, then reduce the heat to LOW. Let the sauce simmer for 8-10 minutes or until thickened.

Add in the baked potato, baked cauliflower (from step 2), and crush the fenugreek leaves into the pan. Stir it around and let it simmer for another 2-3 minutes. Taste again and adjust salt if needed. Done! Serve with your choice of carb (ie. naan, roti, rice…etc.).

Summarized Recipe:

Aloo Gobi Masala (Saucy Curried Cauliflower & Potatoes)

Ingredients:

1 large cauliflower head, cut into 1.5 inch florets
2 medium (500g) Yukon gold potatoes, peeled and diced to 1 inch cubes
1/2 tsp + 1/2 tsp garam masala
Spice mix:
- 1/2 tsp kashmiri chili powder
- 1.5 tsp garam masala
- 1.5 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
1/2 tsp cumin seeds
3 green cardamoms
1/2 Tbsp ginger, grated
1/2 Tbsp garlic, finely minced
1 large onion, finely diced
1.25 cups (265g) tomato purée (or purée 3 medium-sized tomatoes in a blender)
1/2 cup water
1/2 cup cashew cream (or blend 20 cashews + 1/3 cup water using a high speed blender until smooth)
Salt to taste
1 Tbsp dried fenugreek leaves
Serve with your choice of carb (ie. naan, roti, rice…etc.)

Directions:

Preheat the oven to 220C/450F.
Prepare two lined baking trays. Place the diced cauliflower onto one tray and the diced potatoes on the other. Add a small drizzle of oil, 1/2 tsp of garam masala, and a pinch of salt to each tray. Use your hands and massage the spices and oil into the potatoes and cauliflower respectively. Bake in the preheated oven with the potatoes on the lower rack and the cauliflower in the middle rack. Bake for 20 minutes until both the potatoes and cauliflower are fully cooked – you want them to be fork-tender, but want the cauliflower to still have a bit of crunch.
- Be careful not to overcook them or they’ll be too soft. Once they’re done, remove them from the oven and set aside until ready to be used.
While the potatoes and cauliflower are baking, make your spice mix by mixing chilli powder, garam masala, coriander powder, turmeric powder, and cumin powder in a bowl. Set aside.
Make the sauce/gravy: In a pan on MED heat, add a drizzle of oil and add in the cumin seeds and cardamoms. When they start to sizzle, add in the ginger and minced garlic and continue to cook for another 30 seconds, or until fragrant.
Next, add in the diced onions and continue to sauté until the onion is translucent and softened.
Add in the tomato purée and spice mix (from step 3) and mix everything together. Sauté for 2-3 minutes until the spices turn fragrant.
Add in 1/2 cup water, cashew cream, and a big pinch of salt. Bring the sauce to a boil, then reduce the heat to LOW. Let the sauce simmer for 8-10 minutes or until thickened.
Add in the baked potato, baked cauliflower (from step 2), and crush the fenugreek leaves into the pan. Stir it around and let it simmer for another 2-3 minutes. Taste again and adjust salt if needed. Done! Serve with your choice of carb (ie. naan, roti, rice…etc.).

July 21, 2024December 24, 2024

Abby2 Comments

Aloo Gobi (Curried Cauliflower & Potatoes)

Date Published: July 21st, 2024 | Last Updated: July 21st, 2024
Author: Abby |Category: mains, healthy, low-cal, vegetarian
Serves: 6 | Prep time: 20 mins | Cook time: 30 mins

Jump to recipe |

What better way to use up cauliflower than to make it into a delicious and flavourful aloo gobi! If you’re unfamiliar with aloo gobi, it’s a vegetarian Indian dish that is made up of cauliflower, potatoes, and onions, all cooked in a mixture of fragrant spices. Not only is it a great dish, but it’s also healthy and relatively low calories for something so flavourful – in fact, I’ll often make this when I’m on a diet but don’t feel like a week of salads.

This recipe is originally from: Indian Healthy Recipes but with a few tweaks.

A Quick Note on Chilli Powder

This is a dry dish (no sauce). If you prefer something saucy and more curry-like, try the recipe for aloo gobi masala here (slightly more in calories, but with even more flavour)!

Aloo Gobi Masala (Saucy Curried Cauliflower & Potatoes)

This masala version is a saucy version of the traditional aloo gobi dish. If you’re unfamiliar with aloo gobi, it’s a vegetarian Indian dish that is made up of cauliflower,…

by Abby July 21, 2024December 24, 2024

Happy cooking!

Ingredients you’ll need:

Spice mix:
- 1/2 tsp kashmiri chili powder (or gochugaru – Korean chilli powder)
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
1/2 tsp cumin seeds
1/2 Tbsp ginger, grated
1/2 Tbsp garlic, finely minced
1 medium brown onion, diced fine
2 medium (~500g) Yukon gold potatoes, peeled and cut into 1 inch cubes
1 large cauliflower head, cut into 1.5 inch florets
2 medium tomatoes, finely chopped
1 Tbsp dried fenugreek leaves
Salt to taste
Serve with carb of choice (rice, roti, naan…etc.).

Directions:

Make your spice mix by mixing chilli powder, turmeric powder, garam masala, coriander powder, and cumin powder in a bowl. Set aside.

In a pan on MED heat, add a drizzle of oil and add in cumin seeds. Once the seeds start to sizzle, add in the grated ginger and garlic and sauté for 30 seconds until fragrant.

Add in the onions and continue to sauté until the onion softens and turns translucent (3-4 minutes). Add in the diced potatoes with a pinch of salt and cook for 5-6 minutes until they’re halfway cooked (slightly softened).

Once the potatoes are halfway cooked, add in the cauliflower florets with another pinch of salt and continue to sauté for another 3 minutes.

Then add in the spice mix (from step 1) and 1/2 cup of water. Mix well and cook with a lid on until both the potatoes and cauliflower are ALMOST fork-tender (5-8 mins) – the cauliflower should have a slight crunch. Be sure to stir every few minutes so nothing sticks to the bottom of the pan. Add a small amount of water if the dish gets too dry.

Add in the diced tomatoes and crush in the fenugreek leaves and sauté for 2-3 minutes until the tomatoes have cooked down a little and the potato and cauliflower are fork-tender and fully cooked. Taste and adjust salt to taste. Turn off the heat and serve with carb of choice (rice, roti, naan…etc.).

Summarized Recipe:

Aloo Gobi (Curried Cauliflower)

Ingredients:

Spice mix:
- 1/2 tsp kashmiri chili powder (or gochugaru – Korean chilli powder)
- 1/4 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
1/2 tsp cumin seeds
1/2 Tbsp ginger, grated
1/2 Tbsp garlic, finely minced
1 medium brown onion, diced fine
2 medium (~500g) Yukon gold potatoes, peeled and cut into 1 inch cubes
1 large cauliflower head, cut into 1.5 inch florets
2 medium tomatoes, finely chopped
1 Tbsp dried fenugreek leaves
Salt to taste
Serve with carb of choice (rice, roti, naan…etc.).

Directions:

Make your spice mix by mixing chilli powder, turmeric powder, garam masala, coriander powder, and cumin powder in a bowl. Set aside.
In a pan on MED heat, add a drizzle of oil and add in cumin seeds. Once the seeds start to sizzle, add in the grated ginger and garlic and sauté for 30 seconds until fragrant.
Add in the onions and continue to sauté until the onion softens and turns translucent (3-4 minutes).
Add in the diced potatoes with a pinch of salt and cook for 5-6 minutes until they’re halfway cooked (slightly softened).
Once the potatoes are halfway cooked, add in the cauliflower florets with another pinch of salt and continue to sauté for another 3 minutes.
Then add in the spice mix (from step 1) and 1/2 cup of water. Mix well and cook with a lid on until both the potatoes and cauliflower are ALMOST fork-tender (5-8 minutes) – the cauliflower should have a slight crunch. Be sure to stir every few minutes so nothing sticks to the bottom of the pan. Add a small amount of water if the dish gets too dry.
Add in the diced tomatoes and crush in the fenugreek leaves and sauté for 2-3 minutes until the tomatoes have cooked down a little and the potato and cauliflower are fork-tender and fully cooked. Taste and adjust salt to taste. Turn off the heat and serve with carb of choice (rice, roti, naan…etc.).

July 21, 2024December 24, 2024

Abby1 Comment

Roasted Garlic Dal (Yellow Lentil Curry)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: mains, vegetarian, easy, healthy, low-cal
Serves: 4 as a main | Prep time: 1 hour | Cook time: 2 hours

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Dal (or dahl, daal, dhal) is a delicious vegetarian Indian curry made of lentils. You’ll find it on the menu at any Indian restaurant and there is a huge variety of ways you can make dal. It’s both flavourful and healthy!

In the past I’ve always found dal to be good, but never comparable to the infamous butter chicken, however that all changed during our recent trip to London. Toby took me to a Michelin-starred Indian restaurant called Trishna for my birthday and holy moly, of the entire tasting menu, the roasted garlic dal blew me away! I was thinking about it for days after and hoped I would be able to recreate it when I got home. After some trial and error testing different dal and roasted garlic recipes, I’m glad to report that I’ve done it! I’ve recreated that magical garlic dal from ‘Trishna’. The main base dal recipe is from RecipeTinEats but with a few little tweaks and with the addition of the roasted garlic.

HIGHLY recommend going to Trishna if you’re in London!

Although this recipe is not difficult to make, there are a few ingredients required and it takes a little to let everything simmer – I promise it’s well worth the wait!

Happy cooking!

Ingredients you’ll need:

Roasted garlic:
- 2 garlic bulbs
- Drizzle olive oil
- Pinch of salt
- Pinch of black pepper
Dal:
- 1 cup chana dal/yellow split lentils
- 2 Tbsps ghee (or 1 Tbsp oil + 1 Tbsp butter)
- 2 long green chillies, deseeded & diced small
- 1 small onion (red or yellow), diced small
- 6 garlic cloves, minced
- 1.5 Tbsps ginger, minced
- 8 dried (or 10 fresh) curry leaves
- 1 tomato, diced small
- 1/2 tsp ground cumin
- 4 cups (1L) water
- 1/2 tsp turmeric powder
- 1/8 tsp garam masala
- 1 tsp kosher/cooking salt (or more to taste)
To serve: basmati rice or naan

Directions:

Rinse the chana dal/yellow split lentils and let it soak in water for at least 1 hour, then strain and set aside.

While the lentils are soaking, roast the garlic:

Preheat the oven to 375˚F (190˚C).

Prepare a small square baking tray and pour in a drizzle of olive oil. Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up. Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.

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

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

In a skillet on HIGH heat, melt the ghee (or butter/oil). Then add in the green chillies and sauté for 2 minutes until starting to soften. Next add in the onions and continue to sauté for another 3-4 minutes until the onion softens.

Once the onion has softened, turn the heat down to MEDIUM and add in the minced garlic, ginger, and curry leaves. Cook for 1 minute until the garlic is fragrant.

Add in the diced tomatoes and cumin and continue to sauté for another 2-3 minutes until the tomatoes break down and you’re starting to get a paste.

Add in the water, turmeric powder, garam masala and salt. Mix everything around and bring the heat up to HIGH to let it come to a boil, then turn the heat down to LOW and simmer the dal with the lid on for 1 hour, stirring intermittently.

(You can make the basmati rice or whatever side you like in this time.)

After 1 hour take off the lid and let the dal continue to simmer for 30 minutes to reduce the liquid. The dal has finished cooking when it looks like a porridge-consistency and the liquid has reduced to your liking.

Mash the roasted garlic cloves (from step 1) and add it into the dal. Taste and adjust salt as needed. Done! Serve over a bed of basmati rice or with naan.

Summarized Recipe:

Roasted Garlic Dal (Yellow Lentil Curry)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: mains, vegetarian, easy
Serves: 4 as a main | Prep time: 1 hour | Cook time: 2 hours

Ingredients:

Roasted garlic:
- 2 garlic bulbs
- Drizzle olive oil
- Pinch of salt
- Pinch of black pepper
Dal:
- 1 cup chana dal/yellow split lentils
- 2 Tbsps ghee (or 1 Tbsp oil + 1 Tbsp butter)
- 2 long green chillies, deseeded & diced small
- 1 small onion (red or yellow), diced small
- 6 garlic cloves, minced
- 1.5 Tbsps ginger, minced
- 8 dried (or 10 fresh) curry leaves
- 1 tomato, diced small
- 1/2 tsp ground cumin
- 4 cups (1L) water
- 1/2 tsp turmeric powder
- 1/8 tsp garam masala
- 1 tsp kosher/cooking salt (or more to taste)
To serve: basmati rice or naan

Directions:

Rinse the chana dal/yellow split lentils and let it soak in water for at least 1 hour, then strain and set aside.
While the lentils are soaking, roast the garlic:
- Preheat the oven to 375˚F (190˚C).
- Prepare a small square baking tray and pour in a drizzle of olive oil. Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up. Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.
- Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.
- After 40 mins, take it out of the oven, remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer and set aside.
In a skillet on HIGH heat, melt the ghee (or butter/oil). Then add in the green chillies and sauté for 2 minutes until starting to soften. Next add in the onions and continue to sauté for another 3-4 minutes until the onion softens.
Turn the heat down to MEDIUM and add in the minced garlic, ginger, and curry leaves. Cook for 1 minute until the garlic is fragrant.
Add in the diced tomatoes and cumin and continue to sauté for another 2-3 minutes until the tomatoes break down and you’re starting to get a paste.
Add in the water, turmeric powder, garam masala and salt. Mix everything around and bring the heat up to HIGH to let it come to a boil, then turn the heat down to LOW and simmer the dal with the lid on for 1 hour, stirring intermittently.
(You can make the basmati rice or whatever side you like in this time.)
After 1 hour take off the lid and let the dal continue to simmer for 30 minutes to reduce the liquid. The dal has finished cooking when it looks like a porridge-consistency and the liquid has reduced to your liking.
Mash the roasted garlic cloves (from step 1) and add it into the dal. Taste and adjust salt as needed. Done! Serve over a bed of basmati rice or with naan.

July 20, 2024July 20, 2024

AbbyLeave a comment

Roasted Garlic (a how-to guide)

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

Jump to recipe |

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

If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

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

Directions:

Preheat the oven to 375˚F (190˚C).

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

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

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

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

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

Summarized Recipe:

Roasted Garlic (a how-to guide)

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

Ingredients:

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

Directions:

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

July 20, 2024July 20, 2024

AbbyLeave a comment