Spicy Basil Chicken Stir-Fry

Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: asian, quick & easy, healthy, low calorie, <30 mins
Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

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Get ready for a quick and easy, healthy, low-calorie, and flavourful stir-fry! Sounds too good to be true? It isn’t! The great thing about this recipe is that it’s super versatile – you can add just about any veggies you want to this dish, perfect for clearing out the fridge at the end of the week. The flavourful sauce is just oyster sauce but when cooked in all the released juices of the chicken and the liquid from the veggies, it becomes damn delicious and magical. Serve over a warm bed of rice or toss in some noodles.

You can easily change the amount of spiciness of this dish. This recipe is suited for a mild to moderate amount of spice, but feel free to kick it up a notch by adding more chilis or use a spicier type of chilli instead. A good chilli oil would do well in this dish too.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

2 Tbsps olive oil
4 cloves of garlic, minced
2 long red chillis, sliced and deseeded (feel free to use a stronger chilli if you prefer it spicier)
1 medium onion, diced to 2cm squares
6 chicken thighs (~600g), deboned and skinless
1.5 tsp white sugar
1 tsp ground black pepper
1/3 cup oyster sauce
300g (3 cups) white button mushrooms
1 can of baby corn (fresh is fine as well)
1 large carrot, thinly sliced
2 Tbsps cornstarch
1 handful (~2 cups) of fresh basil leaves

Directions:

Heat the oil in a large pan/wok on MED-HIGH heat and sauté the garlic, chilli, and diced onion for a few minutes until the onion starts to turn translucent.

Add in the chicken, sugar, and black pepper, and continue cooking until the outside of the chicken turns white (don’t cook through the chicken completely, just the outside).

Add the mushrooms, baby corn, carrots, and oyster sauce to the pan and cook until the chicken is done. (The veg should be done at the same time as the chicken.)

At this stage, your sauce should be runny/watery. Take out a few spoonfuls of the sauce into a small bowl and mix in the cornstarch until well combined. Add the cornstarch mixture back into the pan and mix everything around for a couple minutes. Your sauce should now be thicker.

Feel free to add more cornstarch mixture if you prefer your sauce thicker – just don’t go crazy or else your dish might be goopy.

DO NOT add cornstarch directly to the pan or else it will form clumps. You must dissolve it in a separate bowl first!

Once the sauce is the right consistency, turn off the heat and stir in the fresh basil leaves. Serve over rice. Enjoy!

Summarized Recipe:

Spicy Basil Chicken Stir-Fry

Ingredients:

2 Tbsps olive oil
4 cloves of garlic, minced
1 long red chilli, sliced and deseeded
1 medium onion, diced to 2cm squares
6 chicken thighs (~600g), deboned and skinless
1.5 tsp white sugar
1 tsp ground black pepper
1/3 cup oyster sauce
300g (3 cups) white button mushrooms
1 can of baby corn (fresh is fine as well)
1 large carrot, thinly sliced
2 Tbsps cornstarch
1 handful (~2 cups) of fresh basil leaves

Directions:

Heat the oil in a large pan/wok on MED-HIGH heat and sauté the garlic, chilli, and diced onion for a few minutes until the onion starts to turn translucent.
Add in the chicken, sugar, and black pepper, and continue cooking until the outside of the chicken turns white (don’t cook through the chicken completely, just the outside).
Add the mushrooms, baby corn, carrots, and oyster sauce to the pan and cook until the chicken is done. (The veg should be done at the same time as the chicken.)
At this stage, your sauce should be runny/watery. Take out a few spoonfuls of the sauce into a small bowl and mix in the cornstarch until well combined. Add the cornstarch mixture back into the pan and mix everything around for a couple minutes. Your sauce should now be thicker.
- Feel free to add more cornstarch mixture if you prefer your sauce thicker – just don’t go crazy or else your dish might be goopy.
- DO NOT add cornstarch directly to the pan or else it will form clumps. You must dissolve it in a separate bowl first!
Once the sauce is the right consistency, turn off the heat and stir in the fresh basil leaves. Serve over rice. Enjoy!

March 26, 2021April 3, 2021

AbbyLeave a comment

Favourite Roasted Pumpkin Spinach Soup

Date Published: March 22nd, 2021 | Last Updated: March 22nd, 2021
Author: Abby |Category: soups, vegetarian, easy, quick, healthy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

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Of all the soups I make, this is probably one of the top go-to soups that Toby and I put together the most often. Why? Because it’s damn delicious, damn easy, healthy, low calorie and and filling. It even makes for an easy clean up. Sounds too good to be true, eh? The best part is that you don’t need to follow this recipe to a tee. You can add whatever veg you like to the roasting pan – which is a perfect way to sneak in extra veg for picky eaters or an even better way to clear out the fridge. All you gotta do to make this delicious soup is to roast the veggies, add some chicken stock, and blend it all up. That’s all! No cream, no butter, just a buttload of veg that keeps you full. If you ever follow the NY Times Cooking Blog, they occasionally post “no recipe recipes” which I think is a term that perfectly describes this type of recipe.

I’ve written the recipe as a guide to the basic version of the soup but feel free to swap out or add in any of the ingredients – the combinations of this soup are endless. I’ve made it with cauliflower, red pepper, zucchini…etc. If you want to bulk up this soup even more, you can add in rice and chicken as well. To make it indulgent, add a cup of cream at the end.

Happy cooking!

Ingredients you’ll need:

1kg (~6 cups) pumpkin, peeled and diced
3 cups (3 large stalks) celery, diced
1 large onion, peeled and cut into quarters or eighths
6 cloves of garlic, peeled and lightly smashed
1.5 tsps paprika
1/2 tsp salt
1/4 cup olive oil
1 litre (4 cups) chicken stock
4 cups loosely packed (120g) baby spinach leaves
Salt and pepper to taste

Directions:

Preheat oven to 180˚C (375˚F).

I snuck some carrots in there as well leftover in the fridge

Roast the veggies: In a large baking tray, add in: pumpkin, celery, onion, garlic, paprika, salt, and olive oil. Mix it all around and roast in the preheated oven until all the veggies are soft and breaks apart easily when cut with a wooden spoon (30-45 mins). Toss the veggies around halfway through to ensure even cooking.

Once the veggies are cooked, empty the contents of the baking tray into a pot and add in the chicken stock. Turn the heat on to MED-HIGH and let the soup come to a boil. Once the soup comes to a boil, turn the heat OFF and remove the pot from the heat*. Then use an immersion/stick blender and blend the soup until smooth.

*It’s very important that you remove the pot from heat before you start blending otherwise when the thickened soup starts boiling again it starts to splatter everywhere!

Add in the spinach and submerge it into the soup until the leaves become soft, then blend the soup again until everything is combined. Salt and pepper to taste. Serve hot!

(Tip: If you’re feeling indulgent you can add 1 cup of heavy cream at the end. I always leave out the cream to make it a healthy soup.)

Summarized Recipe:

Favourite Roasted Pumpkin Spinach Soup

Ingredients:

1kg (~6 cups) pumpkin, peeled and diced
3 cups (3 large stalks) celery, diced
1 large onion, peeled and cut into quarters or eighths
6 cloves of garlic, peeled and lightly smashed
1.5 tsps paprika
1/2 tsp salt
1/4 cup olive oil
1 litre (4 cups) chicken stock
4 cups loosely packed (120g) baby spinach leaves
Salt and pepper to taste

Directions:

Preheat oven to 180˚C (375˚F).
Roast the veggies: In a large baking tray, add in: pumpkin, celery, onion, garlic, paprika, salt, and olive oil. Mix it all around and roast in the preheated oven until all the veggies are soft and breaks apart easily when cut with a wooden spoon (30-45 mins). Toss the veggies around halfway through to ensure even cooking.
Once the veggies are cooked, empty the contents of the baking tray into a pot and add in the chicken stock. Turn the heat on to MED-HIGH and let the soup come to a boil. Once the soup comes to a boil, turn the heat OFF and remove the pot from the heat*. Then use an immersion/stick blender and blend the soup until smooth.
- *It’s very important that you remove the pot from heat before you start blending otherwise when the thickened soup starts boiling again it starts to splatter everywhere!
Add in the spinach and submerge it into the soup until the leaves become soft, then blend the soup again until everything is combined. Salt and pepper to taste. Serve hot!

(Tip: If you’re feeling indulgent you can add 1 cup of heavy cream at the end. I always leave out the cream to make it a healthy soup.)

March 22, 2021March 22, 2021

Abby1 Comment

Warm Pumpkin Kale Pesto Bowl

Date Published: March 20th, 2021 | Last Updated: March 20th, 2021
Author: Abby |Category: salads, easy, mains, vegetarian, healthy
Serves: 2 | Prep time: 15 mins | Cook time: 30 mins

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Last weekend Toby’s parents came to visit us in Grafton, NSW and we took them for brunch at a local café called Heart & Soul, recommended by one of our nurses. Like many restaurants in the COVID-age, their menu was digital and after scrolling through a few options, this caught my eye: “Breaky Bruschetta Stack – Organic sourdough bread with sautéed mushrooms, tomato, kale, pumpkin, danish feta & H&S pesto. Can be made vegan & is also a great lunch option $17.90″. Usually when we eat out, I tend to get something hearty, meaty, and not at all healthy, but I wasn’t particularly hungry that morning so I decided to get something a little lighter from their limited menu. I wasn’t expecting too much since the ingredients seemed pretty basic but I was happily surprised! In a small town of pubs and cheap takeaway food, I was impressed by the wholesome food and myriad of hearty flavours that came through in this dish that not only made it super filling but it was damn delicious. If you’re ever in Grafton, NSW I’d recommend heading to this café.

True to my nature, of course I had to try and recreate the dish when I got home. This recipe is the result of my attempt at recreating the dish and I must say I’m pretty damn close. Even Toby, who’s not usually a fan of kale, enjoyed it! The feta and pesto flavours dominate this dish but are contrasted well by the sweetness of the warm roasted pumpkin and the juiciness of the sautéed mushrooms and tomatoes on a bed of soft massage kale. This hearty healthy dish is satisfying, filling, and a snap to put together. Serve it warmed or cooled.

Happy cooking!

Ingredients you’ll need:

500g (~3 cups) pumpkin, diced into 2cm cubes
Drizzle of olive oil
1/4 tsp paprika
1/2 bunch (~5 cups packed) curly leaf kale
200g brown or white button mushrooms, cut into halves or quarters
Pinch of fresh or dried thyme
2 medium tomatoes, diced into 2cm cubes
150-200g soft Danish Feta (Greek Feta is okay too but will have a stronger taste and you may want to use less of it)
1/2 cup pesto
1/4 cup flat leaf parsley, roughly chopped (for garnish)
2 poached eggs (optional)
2 slices of sourdough bread or rye (optional)

Directions:

Roast the pumpkin: Preheat the oven to 180˚C (375˚F). In a bowl, mix together the diced pumpkin with a drizzle of olive oil, 1/4 tsp of paprika, and a pinch of salt. Bake in the preheated oven for 15-20 mins until golden. Set aside.

You can roast it in an air fryer as well to save some time.

Prepare the kale: While the pumpkin is roasting, prepare the kale by removing the leaves from the tough stems. Discard the stems. Wash and dry the leaves in a salad spinner. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.

Note: Massaging the kale well is KEY to this dish! Massaging it softens the kale and makes the flavour more subtle.

Poach 2 eggs (optional). Set aside.

In a skillet on MED-HIGH heat, add a drizzle of olive oil to the pan and sauté the mushrooms with a pinch of thyme until golden brown. Remove the mushrooms from the pan and add the diced tomatoes to the hot pan. Cook the tomatoes for a few minutes until they start to soften then add back in the mushrooms and cooked pumpkin to the skillet and mix around until everything is warmed through. Turn off the heat.

Butter and toast the sourdough (optional).

Assemble the salad: Divide evenly between 2 large plates: sourdough (if using) + massaged kale + roasted pumpkin/mushrooms/tomatoes + 4-5 spoonfuls of pesto + 4-5 spoonfuls of feta + 2 poached eggs (if using) + sprinkle of flat leaf parsley. Top with fresh cracked pepper. Serve warm!

Summarized Recipe:

Warm Pumpkin Kale Pesto Bowl

Ingredients:

500g (~3 cups) pumpkin, diced into 2cm cubes
Drizzle of olive oil
1/4 tsp paprika
1/2 bunch (~5 cups packed) curly leaf kale
200g brown or white button mushrooms, cut into halves or quarters
Pinch of fresh or dried thyme
2 medium tomatoes, diced into 2cm cubes
150-200g soft Danish Feta (Greek Feta is okay too but will have a stronger taste and you may want to use less of it)
1/2 cup pesto
1/4 cup flat leaf parsley, roughly chopped (for garnish)
2 poached eggs (optional)
2 slices of sourdough bread or rye (optional)

Directions:

Roast the pumpkin: Preheat the oven to 180˚C (375˚F). In a bowl, mix together the diced pumpkin with a drizzle of olive oil, 1/4 tsp of paprika, and a pinch of salt. Bake in the preheated oven for 15-20 mins until golden. Set aside.
- You can roast it in an air fryer as well to save some time.
Prepare the kale: While the pumpkin is roasting, prepare the kale by removing the leaves from the tough stems. Discard the stems. Wash and dry the leaves in a salad spinner. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.
Poach 2 eggs (optional). Set aside.
In a skillet on MED-HIGH heat, add a drizzle of olive oil to the pan and sauté the mushrooms with a pinch of thyme until golden brown. Remove the mushrooms from the pan and add the diced tomatoes to the hot pan. Cook the tomatoes for a few minutes until they start to soften then add back in the mushrooms and cooked pumpkin to the skillet and mix around until everything is warmed through. Turn off the heat.
Butter and toast the sourdough (optional).
Assemble the salad: Divide evenly between 2 large plates: sourdough (if using) + massaged kale + roasted pumpkin/mushrooms/tomatoes + 4-5 spoonfuls of pesto + 4-5 spoonfuls of feta + 2 poached eggs (if using) + sprinkle of flat leaf parsley. Top with fresh cracked pepper. Serve warm!

March 20, 2021March 20, 2021

AbbyLeave a comment

Oma’s Pumble and Knockle (Hungarian Paprika Potatoes with Bread and Nokedli)

Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: mains, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

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Years ago when I first started cooking, I asked my friend Alex what his favourite dish was. He said it was a traditional Hungarian dish that his Oma (grandmother) would often make for him called “Pumble and Knockle” (we’re not sure if this is actually how the name of the dish is spelt, but it was his closest guess). I asked him to get the recipe for me to expand my cooking repertoire, but like typical old school grandmas she doesn’t measure what she puts in the dish and does it all by feel. He eventually took some photos and notes of her making it and this is my attempt at deciphering her recipe. Some of the amounts aren’t exact so I had to guesstimate a little. I’ve never actually had this dish from her before and I have no idea how close I am to the real thing, but I must admit its pretty damn tasty.

This may not be the most mind-blowing dish you’ve ever had, but its humble, down to earth, and made with basic cheap ingredients that make it satisfying and filling. This pumble and knockle is made up of caramelized onions, paprika potatoes, simple nokedli (noodles), and buttery bread. The simple flavours make you just want to keep eating and eating.

Happy cooking!

Ingredients you’ll need:

Nokedli:
- 1 egg
- 1/4 tsp salt
- 1/3 cup (80ml) water
- ~1 cup (~150g) all-purpose flour (you may not need the whole cup)
1 Tbsp + 50g of salted butter
1 large onion, diced
2 potatoes, peeled and sliced thinly into rectangles 2mm thick
1 tsp paprika
1 tsp salt
3 slices of white bread, cut into 2cm squares

Directions:

Make the nokedli (noodles) dough: combine egg, salt and water in a bowl. Whisk until combined, then gradually add in the flour until you get a thick sticky dough (you may not need the whole cup of flour). Set aside.

For more comprehensive step-by-step instructions, follow the nokedli instructions here.

In a large pan or wok on MED-HIGH heat, sauté the onion in 1 tablespoon of butter until it starts to turn translucent (~5mins). Then add in the sliced potatoes, paprika and salt. Continue cooking until the potatoes are cooked and the onion is caramelized (~15mins). When finished cooking, remove from the pan and set aside.

While the onion and potatoes are cooking, cook the nokedli by bringing a small pot of water to a boil and tear off 2cm pieces of the nokedli dough and drop it into the boiling water or use a spoon to drop the dough into the water to make it less messey. The dough will be ready when it floats to the top. Taste to see if they’re cooked (3-5 mins). Once they’re ready, remove them from the pot and strain them. Set aside.

In a pan (you can use the same pan as before, just give it a quick wipe-down) on medium heat, melt the butter and add the bread pieces to it. Stir for a few minutes until the bread soaks up the butter and becomes lightly toasted. Then add in the cooked nokedli and cooked potato/onion mixture. Mix it all together and cook for another few minutes until everything is warmed through. Salt and pepper to taste. Serve!

Original photos of Oma making Pumble and Knockle: an homage

Summarized Recipe:

Oma’s Pumble and Knockle (Hungarian Paprika Potatoes with Bread and Nokedli)

Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: mains, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

Ingredients:

Nokedli:
- 1 egg
- 1/4 tsp salt
- 1/3 cup (80ml) water
- ~1 cup (~150g) all-purpose flour (you may not need the whole cup)
1 Tbsp + 50g of salted butter
1 large onion, diced
2 potatoes, peeled and sliced thinly into rectangles 2mm thick
1 tsp paprika
1 tsp salt
3 slices of white bread, cut into 2cm squares

Directions:

Make the nokedli (noodles) dough: combine egg, salt and water in a bowl. Whisk until combined, then gradually add in the flour until you get a thick sticky dough (you may not need the whole cup of flour). Set aside.
- For more comprehensive step-by-step instructions, follow the nokedli instructions here.
In a large pan or wok on MED-HIGH heat, sauté the onion in 1 tablespoon of butter until it starts to turn translucent (~5mins). Then add in the sliced potatoes, paprika and salt. Continue cooking until the potatoes are cooked and the onion is caramelized (~15mins). When finished cooking, remove from the pan and set aside.
In a pan (you can use the same pan as before, just give it a quick wipe-down) on medium heat, melt the butter and add the bread pieces to it. Stir for a few minutes until the bread soaks up the butter and becomes lightly toasted. Then add in the cooked nokedli and cooked potato/onion mixture. Mix it all together and cook for another few minutes until everything is warmed through. Salt and pepper to taste. Serve!

March 19, 2021March 19, 2021

Abby4 Comments

Creamy Mushroom Coconut Lentil Soup

Date Published: March 11th, 2021 | Last Updated: March 11th, 2021
Author: Abby |Category: soups, mains, low calorie, vegetarian, healthy
Serves: 6 | Prep time: 15 mins | Cook time: 40 mins

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I’ve literally JUST made it up in the kitchen and thought it was too good not to add to the recipe collection. As an attempt to eat healthier, Toby and I have been cooking with more green lentils lately. Although higher in carbs, green lentils pack a ton of fibre which keeps you feeling full for longer, lowers cholesterol, and makes you regular (lol). Toby never thought he liked lentils but ever since we started cooking with them he’s realized that he has just never had them made properly!

This soup is not only packed with veggies, high in fibre, and healthy, but best of all it’s low in calories!! Each serving is only 280-380 calories (exact calories will depend on the brand of coconut milk and chicken stock you use). When I say “serving”, I don’t mean a dinky half-ladle bowl – I mean a decent sized bowl of soup that makes you feel satisfied and full. Sounds too good to be true, right?

This soup tastes creamy but not overly heavy. It’s a chicken stock-based soup cooked with onions, celery, a ton of mushrooms and fragranced with fresh thyme and lemon. The lentils add bulk to the soup and are cooked to your liking. The small amount of coconut milk (only half a can for the entire pot) is just enough to make it creamy and indulgent – you’ll forget this soup is low in calories!

Happy cooking!

Ingredients you’ll need:

4 cloves garlic, minced
1 medium onion, diced
4 stalks of celery, diced
500g mushrooms, sliced
1 cup (200g) green lentils
4 cups chicken stock (or vegetable stock)
6 sprigs fresh thyme (roughly 1 Tbsp of fresh thyme leaves)
2 bay leaves
Lemon peel of 1 large lemon, sliced into large strips
200ml (1/2 a can) coconut milk

Directions:

In a large pot on med-high heat, sauté the garlic in a few tablespoons of olive oil for 30 seconds until fragrant, then add in the diced onion and celery.

Cook until the celery softens then add in the sliced mushrooms. Continue sautéing for another 5 minutes until the mushrooms start to release their liquid.

Add in the rest of the ingredients to the pot: lentils, chicken stock, thyme, bay leaf, lemon peel, and coconut milk. Let the soup come to a boil, then turn the heat down to low-medium and let it simmer until the lentils are cooked to your liking (~25-30 mins), stirring occasionally.

Once the lentils are cooked, pick out the lemon peel, thyme sprigs, and bay leaves. Serve!

Summarized Recipe:

Creamy Mushroom Coconut Lentil Soup

Ingredients:

4 cloves garlic, minced
1 medium onion, diced
4 stalks of celery, diced
500g mushrooms, sliced
1 cup (200g) green lentils
4 cups chicken stock
6 sprigs fresh thyme (roughly 1 Tbsp of fresh thyme leaves)
2 bay leaves
Lemon peel of 1 large lemon, sliced into large strips
200ml (1/2 a can) coconut milk

Directions:

In a large pot on med-high heat, sauté the garlic in a few tablespoons of olive oil for 30 seconds until fragrant, then add in the diced onion and celery. Cook until the celery softens then add in the sliced mushrooms. Continue sautéing for another 5 minutes until the mushrooms start to release their liquid.
Add in the rest of the ingredients to the pot: lentils, chicken stock, thyme, bay leaf, lemon peel, and coconut milk. Let the soup come to a boil, then turn the heat down to low-medium and let it simmer until the lentils are cooked to your liking (~25-30 mins), stirring occasionally.
Once the lentils are cooked, pick out the lemon peel, thyme sprigs, and bay leaves. Serve!

March 11, 2021March 15, 2021

AbbyLeave a comment

Lemon Parmesan Tuna Cakes

Date Published: March 6th, 2021 | Last Updated: March 6th, 2021
Author: Abby |Category: appetizer, snacks
Serves: 6 medium sized cakes (or 4 large ones) | Prep time: 15 mins | Cook time: 10 mins

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These tuna cakes pack a punch of lemon flavour! They’re easy to make and pretty quick to whip up. Lemon, parmesan and garlic are the heroes of this recipe all packaged together into a patty then breaded with panko breadcrumbs for a crispy exterior. You can make these cakes small to serve as an appetizer or a quick snack, or form them larger and put it between two buns to make a crunchy tuna patty burger! Enjoy them on their own or drizzled with a creamy tartar sauce or sriracha mayo.

I first stumbled across the original recipe from CrunchyCreamySweet when I was looking for tuna recipes to use up all the tuna we caught when we went deep sea fishing last year. We caught 6 fish and it was quite the struggle to use it all up – we ended up eating tuna for 2 weeks straight! I’ve adjusted the proportions from the original recipe to pack more flavour into the cakes but the root of it is still essentially the same.

Happy cooking!

Ingredients you’ll need:

Tuna Cake:
- 250g tuna in water, very well drained
- 6 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 4 Tbsps fresh dill leaves, roughly chopped (or 1 tsp dried dill)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp lemon juice
- 2 Tbsp lemon zest
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 4 Tbsps mayonnaise
- 1/2 cup grated parmesan cheese
- 2 tsp dried parsley
Breading:
- 8 Tbsps panko breadcrumbs
- 6 Tbsps grated Parmesan cheese
- 4 Tbsps olive oil divided

Directions:

In a large bowl, combine all the ingredients for the tuna cakes: tuna, garlic, onion, salt, pepper, lemon juice, zest, egg, breadcrumbs, mayonnaise, parmesan, and parsley. Set aside.

In a shallow ball, combine the ingredients for the breading: breadcrumbs and parmesan cheese.

Form the tuna mixture into 6 equal sized patties (or 4 large ones). If your mixture is a little too wet, you can put it in the fridge for 20 mins to firm up then form them. Dip each patty into the breading mixture and coat all sides, including the edges. Set aside.

Heat a skillet on medium heat and add 2 Tbsps of oil. Shallow fry each patty on both sides until golden brown. Set cooked patties on top of a paper towel to drain excess oil. Serve!

Serve it on its own as an appetizer or paired with a side salad or drizzled with creamy tartar sauce or sriracha mayo! Click the links for the recipes.

If you’ve made the recipe let me know what you think about it in the comments! Like and follow our FB page and instagram for the latest updates.

Summarized Recipe:

Lemon Parmesan Tuna Cakes

Ingredients:

Tuna Cake:
- 250g tuna in water, very well drained
- 6 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 4 Tbsps fresh dill leaves, roughly chopped (or 1 tsp dried dill)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp lemon juice
- 2 Tbsp lemon zest
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 4 Tbsps mayonnaise
- 1/2 cup grated parmesan cheese
- 2 tsp dried parsley
Breading:
- 8 Tbsps panko breadcrumbs
- 6 Tbsps grated Parmesan cheese
- 4 Tbsps olive oil divided

Directions:

In a large bowl, combine all the ingredients for the tuna cakes: tuna, garlic, onion, salt, pepper, lemon juice, zest, egg, breadcrumbs, mayonnaise, parmesan, and parsley. Set aside.
In a shallow ball, combine the ingredients for the breading: breadcrumbs and parmesan cheese.
Form the tuna mixture into 6 equal sized patties (or 4 large ones).
- If your mixture is a little too wet, you can put it in the fridge for 20 mins to firm up then form them. Dip each patty into the breading mixture and coat all sides, including the edges. Set aside.
Heat a skillet on medium heat and add 2 Tbsps of oil. Shallow fry each patty on both sides until golden brown. Set cooked patties on top of a paper towel to drain excess oil. Serve!

Serve it on its own as an appetizer or paired with a side salad or drizzled with creamy tartar sauce or sriracha mayo! Click the links for the recipes.

March 6, 2021March 6, 2021

Abby2 Comments

Chinese Lettuce Wraps (My version of a San Choy Bow)

Date Published: Feb 15th, 2021 | Last Updated: Feb 15th, 2021
Author: Abby |Category: asian, healthy, quick and easy, sides, mains
Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

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If you’ve never had a san choy bow (aka Chinese lettuce wraps), you’ve been missing out on life, my friend. It’s a boldly flavourful stir-fry of minced veggies and ground pork served with a bowl of lettuce leaves where you DIY the wraps yourselves. The mince stir-fry is meant to be on the salty side and when paired with the crisp lettuce leaves it balances out the saltiness perfectly. The bold sauce is the heart of the dish – in fact, you can change up whatever veggies you want or substitute the protein for whatever you want (even tofu) and it won’t make too much of a difference as long as the sauce is right. It’s often made with oyster sauce, but I’ve chosen Hoisin sauce as my base because Hoisin is life. You may also see water chestnuts in many recipes for that extra crunch, but I struggle to find it nearby in my grocery stores so I use diced celery instead for the crunch and a little extra flavour. If you’re feeling fancy, you can add in some puffed rice noodles in it as well.

San choy bow is a pretty common dish in Chinese restaurants either served as a side dish or as a main – either way, there’s no neat way to eat it. Be prepared to have sauce drizzle down your hands no matter how careful you are. The first time I had it was at a Chinese restaurant in Brampton as a secondary dish to our peking duck – the first dish was the typical crispy duck skin wraps and the second dish was the meat of the duck stir-fried with Hoisin sauce and served in lettuce wraps. It was heaven. This recipe is my version of a san choy bow and its an homage to the dish I’ve loved for so long.

Not only is this dish delicious, it’s actually also pretty healthy, low-carb, gluten-free, and best of all really easy and quick to make! You can make everything in about 20 minutes and its also easily customizable and a great way to sneak veggies into the diet.

Happy cooking!

Ingredients you’ll need:

3 cloves garlic, minced
2 tsp ginger, minced
1 large onion, diced
2 large sticks of celery (or 3 medium ones), finely diced
2 medium sized carrots, finely diced
8 shiitake mushrooms, finely diced (fresh or dehydrated)
500g lean pork mince
Iceberg lettuce for wrapping
Sauce:
- 6 Tbsps Hoisin sauce
- 3 Tbsps soy sauce
- 1.5 Tbsps rice wine vinegar

Directions:

Finely dice all of your veg. Tip: if you’re feeling lazy you can put it in the food processor and pulse it until you get small pieces. If you’re using dehydrated shiitake mushrooms, rehydrate them by soaking them in hot water for 10-15 mins until soft.

In a wok on MED-HIGH heat, add a few tablespoons of oil and sauté the garlic, ginger and onion for 30 seconds until fragrant.

Add in the celery and carrots to the wok and continue sautéing for another 2 mins. Put a lid on the wok, turn the heat down to MED and let the veg steam for 5-10mins until they’re soft enough to break with a spatula. Stir occasionally to ensure the veg doesn’t burn. If the veg seems a bit dry or is burning before it softens, add a tablespoon of water and stir it around then put the lid back on to continue steaming.

While the veg is steaming, you can dice your rehydrated shiitake mushrooms, discarding the hard stems and wash the lettuce leaves. You can also trim the lettuce leaves to shape them like cups if you’re feeling fancy. I usually just eat them whole, but will put in the extra effort to trim them if I’m serving it out to friends.

Make the sauce by mixing together the hoisin sauce, soy sauce, and rice wine vinegar. Set aside.

Once the veg has softened, add in the pork mince and mushrooms to the wok and stir-fry on MED-HIGH heat until the pork is cooked. Then pour in the hoisin sauce mixture and stir until combined. Done! Serve with iceberg lettuce leaves for wrapping and lots of napkins for the inevitable sauce to drip down your hands 😜.

Summarized Recipe:

Chinese Lettuce Wraps (My Version of a San Choy Bow)

Date Published: Feb 15th, 2021 | Last Updated: Feb 15th, 2021
Author: Abby |Category: asian, healthy, quick and easy
Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

3 cloves garlic, minced
2 tsp ginger, minced
1 large onion, diced
2 large sticks of celery (or 3 medium ones), finely diced
2 medium sized carrots, finely diced
8 shiitake mushrooms, finely diced (fresh or dehydrated)
500g lean pork mince
Iceberg lettuce for wrapping
Sauce:
- 6 Tbsps Hoisin sauce
- 3 Tbsps soy sauce
- 1.5 Tbsps rice wine vinegar

Directions:

Finely dice all of your veg. Tip: if you’re feeling lazy you can put it in the food processor and pulse it until you get small pieces. If you’re using dehydrated shiitake mushrooms, rehydrate them by soaking them in hot water for 10-15 mins until soft.
In a wok on MED-HIGH heat, add a few tablespoons of oil and sauté the garlic, ginger and onion for 30 seconds until fragrant.
Add in the celery and carrots to the wok and continue sautéing for another 2 mins. Put a lid on the wok, turn the heat down to MED and let the veg steam for 5-10mins until they’re soft enough to break with a spatula. Stir occasionally to ensure the veg doesn’t burn. If the veg seems a bit dry or is burning before it softens, add a tablespoon of water and stir it around then put the lid back on to continue steaming.
While the veg is steaming, you can dice your rehydrated shiitake mushrooms, discarding the hard stems and wash the lettuce leaves.
- You can also trim the lettuce leaves to shape them like cups if you’re feeling fancy. I usually just eat them whole, but will put in the extra effort to trim them if I’m serving it out to friends.
Make the sauce by mixing together the hoisin sauce, soy sauce, and rice wine vinegar. Set aside.
Once the veg has softened, add in the pork mince and mushrooms to the wok and stir-fry on MED-HIGH heat until the pork is cooked. Then pour in the hoisin sauce mixture and stir until combined. Done! Serve with iceberg lettuce leaves for wrapping and lots of napkins for the inevitable sauce to drip down your hands 😜.

February 15, 2021February 15, 2021

AbbyLeave a comment

Stir-Fry Black Pepper Beef & Carrot

Date Published: January 17th, 2020 | Last Updated: January 17th, 2020
Author: Abby |Category: Asian, mains, sides, easy
Serves: 4-6 | Prep time: 15mins | Cook time: 15mins

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I don’t tend to buy many pre-made sauces because I want to limit the amount of half opened jars in my fridge and also I haven’t found many pre-made sauces that I haven’t been able to re-create or liked enough to keep around. UNTIL my mom introduced me to the Lee Kum Kee black pepper sauce. She learned this recipe from one of her church friends. My mind was blown the first time she ever made this for us. I could eat this dish all day, everyday, the saucier the better! I always hoped she would double the recipe every time she made it. There were never any leftovers. This dish goes so well over rice or sautéed with some thick noodles. Mmm mmmm. You can even change it up and stir-fry it with some onion and bell peppers if you’re not a huge fan of carrots.

Because this recipe is based on a pre-made sauce, it’s incredibly easy and cooks up quickly – perfect if you haven’t got much time.

Happy cooking!

Ingredients you’ll need:

1kg (~3.5 cups) steak, sliced into strips (any stir-fry steak will do: rump, flank, skirt)
1.5 tsps cornstarch
6 cups (~4-5 large) carrots, julienned (or thickly grated to save time)
1/2 jar (~1/2 cup) of Lee Kum Kee black pepper sauce

Directions:

In a bowl, mix the steak strips and cornstarch together until combined.

In a wok, over medium-high heat, sear the steak strips until they’re browned on the outside (~1-2 mins). Remove the steak into a bowl and set aside.

In the same wok, still over medium-high heat, add the carrots and stir-fry it with the leftover oil from the steak for 4-5 mins until they’re slightly soft.

Turn down the heat to medium and add in the steak and black pepper sauce. Stir-fry until everything is combined for another 2 mins. Taste and add more black pepper sauce if needed or some water if too strong. If you have too much liquid or if you prefer the sauce to be thicker, remove a few tablespoons of liquid from the wok into a small bowl and mix in half a tablespoon of cornstarch then add the mixture back into the wok and stir it until the sauce has thickened. Serve over rice, noodles or as a side dish. Enjoy!

You can also try stir-frying it with noodles instead of serving over rice

Summarized Recipe:

Stir-Fry Black Pepper Beef & Carrot

Date Published: January 17th, 2020 | Last Updated: January 17th, 2020
Author: Abby |Category: Asian, mains, sides, easy
Serves: 4-6 | Prep time: 15mins | Cook time: 15mins

Ingredients:

1kg (~3.5 cups) steak, sliced into strips (any stir-fry steak will do: rump, flank, skirt)
1.5 tsps cornstarch
6 cups (~4-5 large) carrots, julienned
1/2 jar (~1/2 cup) of Lee Kum Kee black pepper sauce

Directions:

In a bowl, mix the steak strips and cornstarch together until combined.
In a wok, over medium-high heat, sear the steak strips until they’re browned on the outside (~1-2 mins). Remove the steak into a bowl and set aside.
In the same wok, still over medium-high heat, add the carrots and stir-fry it with the leftover oil from the steak for 4-5 mins until they’re slightly soft.
Turn down the heat to medium and add in the steak and black pepper sauce. Stir-fry until everything is combined for another 2 mins. Taste and add more black pepper sauce if needed or some water if too strong. If you have too much liquid or if you prefer the sauce to be thicker, remove a few tablespoons of liquid from the wok into a small bowl and mix in half a tablespoon of cornstarch then add the mixture back into the wok and stir it until the sauce has thickened. Serve over rice, noodles or as a side dish. Enjoy!

January 17, 2021February 10, 2021

AbbyLeave a comment

Taiwanese Ground Pork with Pickled Cucumbers 瓜子肉 (Guā Zǐ Ròu)

Date Published: January 17th, 2020 | Last Updated: January 17th, 2020
Author: Abby |Category: Taiwanese, mains, Asian, easy
Serves: 4-6 | Prep time: 10mins | Cook time: 30mins

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Gua zi rou 瓜子肉 is a ridiculously easy dish my mom made quite often when I was growing up. It’s a Taiwanese dish in origin similar to the ever popular Lu Rou Fan (marinated pork over rice) but requires way fewer ingredients and is so much faster to make. It’s not a dish that you’d see commonly sold in Taiwan and I’m not sure why – my guess is that the Lu Rou Fan outshines it and it is also such a simple dish to make yourself at home 🤷🏻‍♀️. I didn’t even know how easy it was to make until recently when I was suddenly craving it and called up my mom for her recipe. I always thought it took her hours of effort due to the delicious rich umami flavours, but it’s as easy as opening up a can, chopping, and simmering. Best of all, it can all be done in one pot for easy clean up!

Gua zi rou directly translates to “melon/cucumber meat” which is exactly what this dish is made of: minced pork and Chinese pickled cucumbers (jiang gua/醬瓜). These two ingredients are simmered over half an hour and you end up with a salty mix of meat and slightly crunchy cucumber in a rich liquid sauce to drizzle over a warm bed of rice.

There is no doubt many brands out there, but the brand of Chinese cucumbers I’ve grown up with since a child is pictured below. Don’t ask me what the difference between the brands are, but this is the one I most often see at the shops and the one our family has been buying for ages – it just feels wrong to buy any other brand now. We call them jiang gua/醬瓜 and commonly eat it as an accompaniment to congee. They’re essentially pickled cucumbers (pickles), but instead of marinating it in vinegar as is common in the Western world, these are marinated in soy sauce, sugar and vinegar to make a salty/sweet/slightly tangy bomb of flavour.

Happy cooking!

Ingredients you’ll need:

500 ground pork
1 tsp cornstarch
1 jar of Chinese pickled cucumbers (jiang gua/醬瓜)
1/3 cup green onion, chopped (optional)
Cooked rice – for serving (optional)

Directions:

Mix 1 tsp of cornstarch with the ground pork. Set aside.

Strain the jar of pickled cucumbers, reserving the liquid. Finely dice the pickled cucumbers (you can use a food processor here to save some time).

In a wok over medium heat, add a drizzle of oil and sauté the white part of the green onion for 30 seconds until fragrant (optional). Then add in the ground pork, diced pickled cucumbers, and the reserved pickled juice. Mix it all up, put a lid on the wok and let it gently simmer for half an hour, intermittently stirring.

(While you’re waiting for the pork to simmer, you can cook your rice now. Your pork should be done when the rice is cooked.)

After half an hour, taste and adjust saltiness as needed. If it’s too salty, add some water. If it’s not salty enough, add some soy sauce (I usually don’t add anything additional, but to each their own taste). Serve warm over rice. Enjoy!

*Remember: the pork and the sauce is supposed to be salty and meant to be eaten over warm rice to dilute out the salt, so keep that in mind when adjusting the saltiness!

Summarized Recipe:

Taiwanese Ground Pork with Pickled Cucumbers 瓜子肉 (Guā Zǐ Ròu)

Ingredients:

500 ground pork
1 tsp cornstarch
1 jar of Chinese pickled cucumbers (jiang gua/醬瓜)
1/3 cup green onion, chopped (optional)
Cooked rice – for serving (optional)

Directions:

Mix 1 tsp of cornstarch with the ground pork. Set aside.
Strain the jar of pickled cucumbers, reserving the liquid. Finely dice the pickled cucumbers (you can use a food processor here to save some time).
In a wok over medium heat, add a drizzle of oil and sauté the white part of the green onion for 30 seconds until fragrant (optional). Then add in the ground pork, diced pickled cucumbers, and the reserved pickled juice. Mix it all up, put a lid on the wok and let it gently simmer for half an hour, intermittently stirring.
(While you’re waiting for the pork to simmer, you can cook your rice now. Your pork should be done when the rice is cooked.)
After half an hour, taste and adjust saltiness as needed. If it’s too salty, add some water. If it’s not salty enough, add some soy sauce (I usually don’t add anything additional, but to each their own taste). Serve warm over rice. Enjoy!

*Remember: the pork and the sauce is supposed to be salty and meant to be eaten over warm rice to dilute out the salt, so keep that in mind when adjusting the saltiness!

January 17, 2021January 17, 2021

AbbyLeave a comment

Flavour Bomb Beef

Date Published: August 29th, 2020 | Last Updated: August 29th, 2020
Author: Abby |Category: mains, appetizer, Asian, sides
Serves: 4 | Prep time: 45 mins | Cook time: 10 mins

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At the start of the pandemic Toby and I started religiously watching Masterchef AU 2020. Neither of us had watched Masterchef before and neither of us watch much reality television. Perhaps it was the constant ads or perhaps it was the extra time we had on our hands from the pandemic, we got sucked in. At 7:30pm, 5 days a week, we were glued to the tv. We had a few favourite contestants on this show and Kanh is one of them. His dishes always looked so good with so much flavour on the show that I couldn’t wait to get his cookbook when it came out. His book definitely didn’t disappoint (although it’s a bit of a pain to navigate through the ebook version) and as expected, it’s full of amazing recipes with hilarious personal notes. This recipe is straight from Kanh Ong’s cookbook: A Gay Guy’s Guide to Life Love Food with a few tweaks in the methods and reorganizing of the ingredients. He calls it “Shaking Beef” in his book in reference to the shaking of the pan when you make it. We’ve made at least half a dozen dishes from his book but I think this may be our favourite!

This dish is a flavour BOMB. The beef tenderloin is marinated in a sweet dark sauce then seared on a hot pan for a caramelized outside and soft melt-in-your-mouth rare beef on the inside. The bold salty flavours of the beef is best paired with the pickled red onions and dipping sauce (also included in this recipe). I was skeptical at first, but the pickled red onions really makes a huge difference and brings the beef to the next level. This dish got rave reviews with our family and there were no empty plates!

Happy cooking!

Ingredients you’ll need:

Marinade:
- 2 cloves garlic, crushed
- 1 Tbsp vegetable oil
- 3 Tbsps oyster sauce
- 2 Tbsps dark soy sauce
- 1 Tbsp caster sugar
- Pinch of salt & pepper
600g beef tenderloin/eye fillet, cut into 2.5cm cubes
2 cloves garlic, crushed and divided
1 red capsicum/red bell pepper, deseeded and cut into 2.5cm pieces
1 large tomato
Handful of leafy greens (like watercress or lettuce) – optional
Pickled Red Onion:
- 1 red onion, finely sliced
- 2 Tbsps caster sugar
- 1/3 cup (80ml) white vinegar
Dipping Sauce:
- 2 tsps sea salt
- 2 tsps freshly ground black pepper
- 2 Tbsps lemon juice

Directions:

Marinate the beef: Combine the marinade ingredients into a large bowl (garlic, oil, oyster sauce, dark soy sauce, sugar, pinch of salt and pepper). Mix and marinate the beef pieces for at least 30mins or ideally overnight.

Make the Pickled Red Onion: Mix the red onion, sugar and white vinegar in a glass or ceramic bowl. Set aside.

Make the Dipping Sauce: Add the salt, black pepper and lemon juice together in a bowl. Set aside.

Cook the beef: You want to cook the beef in two batches to not crowd the pan. Heat a wok or skillet (ideally use a wok because this dish will splatter!) on HIGH heat and add 1 tablespoon of oil. Add in 1 tablespoon of crushed garlic and stir-fry for a few seconds until lightly brown then add in half the amount of marinated beef to the pan and toss for 2-3 minutes until seared. In the last 15 seconds, add in half of the capsicum pieces and sauté. Remove from the pan and set aside. Repeat with the second half of the garlic, beef, and capsicum.

We’re aiming for med-rare with these beef pieces. Remove it from the pan when the outside is just cooked and still soft on the inside.

Serving: Drain the pickled red onion mixture and discard the liquid. Serve the beef with some tomato slices, pickled red onion, dipping sauce, and some greens (like watercress or lettuce) for freshness. Done!

Summarized Recipe:

Flavour Bomb Beef

Ingredients:

Marinade:
- 2 cloves garlic, crushed
- 1 Tbsp vegetable oil
- 3 Tbsps oyster sauce
- 2 Tbsps dark soy sauce
- 1 Tbsp caster sugar
- Pinch of salt & pepper
600g beef tenderloin/eye fillet, cut into 2.5cm cubes
2 cloves garlic, crushed and divided
1 red capsicum/red bell pepper, deseeded and cut into 2.5cm pieces
1 large tomato
Handful of leafy greens (like watercress or lettuce) – optional
Pickled Red Onion:
- 1 red onion, finely sliced
- 2 Tbsps caster sugar
- 1/3 cup (80ml) white vinegar
Dipping Sauce:
- 2 tsps sea salt
- 2 tsps freshly ground black pepper
- 2 Tbsps lemon juice

Directions:

Marinate the beef: Combine the marinade ingredients into a large bowl (garlic, oil, oyster sauce, dark soy sauce, sugar, pinch of salt and pepper). Mix and marinate the beef pieces for at least 30mins or ideally overnight.
Make the Pickled Red Onion: Mix the red onion, sugar and white vinegar in a glass or ceramic bowl. Set aside.
Make the Dipping Sauce: Add the salt, black pepper and lemon juice together in a bowl. Set aside.
Cook the beef: You want to cook the beef in two batches to not crowd the pan. Heat a wok or skillet (ideally use a wok because this dish will splatter!) on HIGH heat and add 1 tablespoon of oil. Add in 1 tablespoon of crushed garlic and stir-fry for a few seconds until lightly brown then add in half the amount of marinated beef to the pan and toss for 2-3 minutes until seared. In the last 15 seconds, add in half of the capsicum pieces and sauté. Remove from the pan and set aside. Repeat with the second half of the garlic, beef, and capsicum.
- We’re aiming for med-rare with these beef pieces. Remove it from the pan when the outside is just cooked and still soft on the inside.
Serving: Drain the pickled red onion mixture and discard the liquid. Serve the beef with some tomato slices, pickled red onion, dipping sauce, and some greens (like watercress or lettuce) for freshness. Done!

August 29, 2020August 29, 2020

AbbyLeave a comment