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

Creamy Pistachio Spread

Date Published: March 31st, 2025 | Last Updated: March 31st, 2025
Author: Abby |Category: dessert, easy, quick, snacks
Serves: 2-3 cups | Prep time: 15 mins

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This recipe for pistachio spread came from my own attempt at trying to recreate the Pisti Pistachio Cream – which became my new obsession when I discovered it while having a go at making the viral Dubai Chocolate Bars. Although I haven’t been successful at making a duplicate, the end result was still fantastic inside the chocolate bars and I figured I’d share the recipe here incase I can’t get my hands on the Pisti Pistachio Cream in the future. You can use this spread on toast, in baked goods, or filled in a Dubai Chocolate Bar!

Although this recipe is pretty basic and there’s not many ingredients you need, but one important piece of equipment is a good high speed blender such as a Vitamix to get the smoothest results.

Pistachio Butter vs Pistachio Cream vs Pistachio Spread?

Pistachio butter is just pistachios blended until you get a paste. This is the same way you’d make any kind of nut butters such as peanut butter. The consistency tends to be a bit more grainy and with or without added sugar.

Pistachio cream is blended pistachios (pistachio butter) with added milk products and sugar to give it a creamy and smoother consistency.

Pistachio spread is a broad term that can be used interchangeably with any spreadable pistachio product. Since my recipe is neither that creamy nor as simple as just blended pistachios, I’ve elected to label mine as a ‘pistachio spread’.

Happy cooking!

Ingredients you’ll need:

450g pistachios, shelled, unsalted, unroasted
1.25 cups whole milk powder
2 Tbsps granulated sugar
7 Tbsps neutral oil (ie. canola or a light tasting olive oil)
1/2 tsp kosher salt
115g condensed milk

Directions:

In a high speed blender, add in the pistachios. Blend on HIGH until you get a paste.

Add in the rest of the ingredients: 1.25 cups milk powder, 2 Tbsps sugar, 7 Tbsps oil, 1/2 tsp salt, 115g condensed milk. Continue to blend on HIGH until you get a smooth paste. Drizzle in more oil if your paste is becoming too thick and difficult to blend.

Taste and adjust salt or sugar as needed. Store in an air tight container until ready to use. Done!

Summarized Recipe:

Creamy Pistachio Spread

Date Published: March 31st, 2025 | Last Updated: March 31st, 2025
Author: Abby |Category: dessert, easy, quick, snacks
Serves: 2-3 cups | Prep time: 15 mins

Ingredients:

450g pistachios, shelled, unsalted, unroasted
1.25 cups whole milk powder
2 Tbsps granulated sugar
7 Tbsps neutral oil (ie. canola or a light tasting olive oil)
1/2 tsp kosher salt
115g condensed milk

Directions:

In a high speed blender, add in the pistachios. Blend on HIGH until you get a paste.
Add in the rest of the ingredients: 1.25 cups milk powder, 2 Tbsps sugar, 7 Tbsps oil, 1/2 tsp salt, 115g condensed milk. Continue to blend on HIGH until you get a smooth paste. Drizzle in more oil if your paste is becoming too thick and difficult to blend. Taste and adjust salt or sugar as needed. Store in an air tight container until ready to use. Done!

March 31, 2025February 15, 2025

AbbyLeave a comment

Asian Chicken Rice

Date Published: March 25th, 2025 | Last Updated: March 25th, 2025
Author: Abby |Category: < 30 mins, Asian, easy, quick, sides
Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes

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What is Chicken Rice?

If you’ve ever had Hainanese Chicken Rice, you’ll know that it’s a poached chicken dish served with a flavourful savoury chicken flavoured rice. This recipe is for that rice, which is so damn good that I decided that it needs a separate recipe post for itself and unlike the Hainanese Chicken Rice recipe, you don’t need to cook a whole chicken just to make this rice. This rice is packed with chicken flavour by using chicken fat (or schmaltz), chicken stock, and chicken stock powder.

Hainanese Chicken Rice 海南雞飯

I seriously LOVE Hainanese Chicken Rice. I know I say this with a lot of recipes, but this dish is pretty simple and you only need 6 ingredients: chicken, ginger,…

Keep reading

by Abby August 1, 2020August 1, 2020

Why is the rice yellow?

Short answer: I have no idea. Possible answer: aesthetics? In some Malaysian/Singaporean restaurants, the chicken rice is yellow in colour due to the additional of turmeric powder. Some places will even add turmeric to their chicken poaching liquid so the skin is also tinted yellow. I can’t find an exact reason for this, but my guess is due to the aesthetics of the dish 🤷🏻‍♀️. The turmeric here is purely optional and does not add any additional flavour, so feel free to leave it out if you wish!

Stove top vs Instant Pot?

In this recipe I’ve included instructions for both stove top and Instant Pot cooking methods. There’s not much difference between either – if anything, the stove top is actually a little faster, but the Instant Pot saves you the effort from having to constantly keep an eye on it so it doesn’t stick to the bottom of the pot and burn.

What is Schmaltz?

Schmaltz is rendered chicken fat that is commonly used in Jewish cooking. It typically comes in a glass jar and you should be able to find it at Whole Foods (labelled as rendered chicken fat) or jewish grocery stores. I found a large container of it at my local farmer’s market and froze them in ice cube trays for easy use. It keeps for ages.

If you can’t find rendered chicken fat, you can render it yourself. Ask your local butcher if they have any chicken fat or chicken skins and let it slowly cook down on the stove until you get a clear oil.

What is Asian Chicken Powder 雞粉?

Asian Chicken Powder 雞粉 is a flavourful chicken bouillon powder that usually has the addition of MSG. It’s a common ingredient used in many dishes to enhance the flavours in a pinch and add a boost of chicken aroma. I like the Lee Kum Kee Brand, but Knorr makes one that’s pretty good as well. If you can’t find it Chicken Powder, you can use regular chicken bouillon instead.

Happy cooking!

Ingredients you’ll need:

4 Tbsps rendered chicken fat/schmaltz
5 cloves of garlic, minced
2 cups Jasmine rice, rinsed
1/2 tsp ground turmeric (optional, for colour)
4 cups chicken stock (3 cups if using Instant pot?)
2.5 tsps Asian chicken stock powder 雞粉
2 green onions, trimmed and sliced to 4cm pieces
2 slices of ginger

Stove Top Directions:

In a medium sized pot on MED heat, melt 4 Tbsps of chicken fat/schmaltz and sauté the minced garlic in the fat for 30 seconds until fragrant.

Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat.

Next, add in the 1/2 tsp ground turmeric (if using), 4 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix it all around, let the liquid come to a simmer, then turn the heat down to LOW and put a lid on. Let the rice cook until soft (~10-15 minutes), stirring occasionally and making sure nothing sticks to the bottom of the pot. Add more chicken stock if the rice is getting too dry before it finishes cooking.

When the rice is done, fluff it up with a fork. Let the rice sit for 10-15 minutes before serving for best flavour. Enjoy!

Instant Pot Directions:

In an Instant Pot, start the sauté setting on MED heat and melt 4 Tbsps of chicken fat/schmaltz. Add the minced garlic and sauté it in the fat for 30 seconds until fragrant.

Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat.

Cancel the Instant Pot sauté setting and add in the rest of the ingredients: 1/2 tsp ground turmeric (if using), 3 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix well, put on the lid, and set it to Pressure Cook on HIGH for 3 minutes and a 15 minute natural release.

Once finished, carefully release the rest of the steam, then open the lid. Fluff up the rice with a fork and let it sit for 10-15 minutes before serving for best flavour. Enjoy!

Summarized Recipe:

Asian Chicken Rice

Ingredients:

4 Tbsps rendered chicken fat/schmaltz
5 cloves of garlic, minced
2 cups Jasmine rice, rinsed
1/2 tsp ground turmeric (optional, for colour)
4 cups chicken stock (3 cups if using Instant pot?)
2.5 tsps Chicken stock powder – ASIAN BRAND
2 green onions, trimmed and sliced to 4cm pieces
2 slices of ginger

Stove Top Directions:

In a medium sized pot on MED heat, melt 4 Tbsps of chicken fat/schmaltz and sauté the minced garlic in the fat for 30 seconds until fragrant.
Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat.
Next, add in the 1/2 tsp ground turmeric (if using), 4 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix it all around, let the liquid come to a simmer, then turn the heat down to LOW and put a lid on. Let the rice cook until soft (~10-15 minutes), stirring occasionally and making sure nothing sticks to the bottom of the pot. Add more chicken stock if the rice is getting too dry before it finishes cooking.
When the rice is done, fluff it up with a fork. Let the rice sit for 10-15 minutes before serving for best flavour. Enjoy!

Instant Pot Directions:

In an Instant Pot, start the sauté setting on MED heat and melt 4 Tbsps of chicken fat/schmaltz. Add the minced garlic and sauté it in the fat for 30 seconds until fragrant.
Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat. Cancel the Instant Pot sauté setting and add in the rest of the ingredients: 1/2 tsp ground turmeric (if using), 3 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix well, put on the lid, and set it to Pressure Cook on HIGH for 3 minutes and a 15 minute natural release.
Once finished, carefully release the rest of the steam, then open the lid. Fluff up the rice with a fork and let it sit for 10-15 minutes before serving for best flavour. Enjoy!

March 25, 2025February 11, 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

Broccoli Cheddar Soup (a Panera copycat)

Date Published: Feb 20th, 2025 | Last Updated: Feb 20th, 2025
Author: Abby |Category: < 30mins, easy, soup, vegetarian, mains, quick
Serves: 6 as a main | Prep time: 15 mins | Cook time: 30 mins

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There’s something about Panera’s Broccoli Cheddar Soup that just spells out warm and cozy. This recipe is a copycat version of said soup. It’s quick, easy, and in no way light on the calories. It packs in the butter, cream, milk, and cheese. This soup is to be made for those indulgent meals where you just don’t give a f*ck. It’s an easy crowd pleaser and a big pot can be whipped up in no time. Feel free to add in shredded chicken and extra chicken to round out this soup.

Happy cooking!

This recipe is adapted from The Girl Who Ate Everything.

Ingredients you’ll need:

113g (1 stick) unsalted butter
1 large onion, diced
1/2 cup all-purpose flour
4 cups (1L) chicken broth
2 cups heavy cream
2 cups whole milk
1 large head (500g) of broccoli, cut into bite sized pieces
1 large (~2 cups) carrot, julienned or grated large through large holes
500g cheddar cheese, shredded
1/2 tsp ground nutmeg
Salt & pepper to taste

Directions:

In a large pot on MED heat, melt the 1 stick of butter then add in the diced onions. Cook for 3-4 minutes until the onions soften.

Sprinkle the 1/2 cup of flour over the onions and mix well. Continue to cook for 1-2 minutes while continuously stirring.

Pour in the 4 cups of chicken stock, 2 cups of heavy cream, and 2 cups of milk. Mix well, then turn the heat up to HIGH to bring the soup to a boil, then turn it down LOW-MED.

Add in the broccoli and carrots and continue to simmer for 15-20 minutes until the vegetables are cooked.

Add the cheddar cheese and ground nutmeg. Stir until the cheese has fully melted then taste and adjust salt and pepper to your liking. Done! Serve with some bread and an additional sprinkle of cheddar cheese on top.

Optional step: to make the soup thicker, you can remove 4-5 ladles of soup into a separate bowl and blend until thickened then pour it back into the pot.

Summarized Recipe:

Broccoli Cheddar Soup (a Panera copycat)

Ingredients:

113g (1 stick) unsalted butter
1 large onion, diced
1/2 cup all-purpose flour
4 cups (1L) chicken broth
2 cups heavy cream
2 cups whole milk
1 large head (500g) of broccoli, cut into bite sized pieces
1 large (~2 cups) carrot, julienned or grated through large holes
500g cheddar cheese, shredded
1/2 tsp ground nutmeg
Salt & pepper to taste

Directions:

In a large pot on MED heat, melt the 1 stick of butter then add in the diced onions. Cook for 3-4 minutes until the onions soften.
Sprinkle the 1/2 cup of flour over the onions and mix well. Continue to cook for 1-2 minutes while continuously stirring.
Pour in the 4 cups of chicken stock, 2 cups of heavy cream, and 2 cups of milk. Mix well, then turn the heat up to HIGH to bring the soup to a boil, then turn it down LOW-MED.
Add in the broccoli and carrots and continue to simmer for 15-20 minutes until the vegetables are cooked.
Add the cheddar cheese and ground nutmeg. Stir until the cheese has fully melted then taste and adjust salt and pepper to your liking. Done! Serve with some bread and an additional sprinkle of cheddar cheese on top.
- Optional step: to make the soup thicker, you can remove 4-5 ladles of soup into a separate bowl and blend until thickened then pour it back into the pot.

February 20, 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

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

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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

Korean Sweet Pickled Radish (“Chicken-mu”)

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, easy, sides, vegetarian, quick, healthy, low cal, vegetarian
Serves: 6 | Prep time: 10 mins | Cook time: marinate for 2 days

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Toby and I are obsessed with Korean Fried Chicken. Whenever we move to a new town, we are always on the lookout for a good Korean fried chicken spot (and also a good ramen spot). Throughout our travels around Australia, our favourite Korean chicken spot still remains to this day, 7 Grams Chicken in Perth, Western Australia. It’s just so damn good and the chicken is always cooked perfectly – there’s no comparison. With every serving of Korean fried chicken, a little bowl of sweet cold pickled radishes always accompanies it. This little bowl of radishes is the perfect accompaniment to cut the grease – it’s not too sour and not too sweet, and the refreshing crunch of the perfect little white cubes makes you forget that you’re gorging on oily fried chicken and that somehow you’re still being healthy by eating your vegetables. We love our pickled radishes so much that we always get extra orders, but now that I’ve learned how to make this, I can stop paying extra for the pickled radishes and make it myself ahead of time!

We’ve never been to Korea, but when I was researching this recipe I found that it is also often called “Chicken-mu”. ‘Mu’ means radish in Korean and this specific pickled radish dish is pretty much only served with fried chicken, which is why they call it ‘Chicken-mu’!

What type of radish?

It is no surprise that a Korean radish is used to make this recipe. It is generally smaller and rounder than the common Chinese style daikon radish and has a green colour on the top half. A Korean radish has a little less water content which results in a crunchier texture and holds up well in the pickling liquid. If you can’t find a Korean radish, substitute with daikon instead, but results may differ a little.

Happy cooking!

Ingredients you’ll need:

Pickling liquid:
- 2/3 cup granulated sugar
- 2/3 cup white vinegar
- 2/3 cup water
- 2 tsps kosher salt
450g (1lb = 1 small) Korean radish, peeled and cut into 1.5 cm cubes

Directions:

In a large glass container (with a lid), add in the sugar, vinegar, water and salt. Shake the container until the sugar and salt have dissolved.

Rinse the radish and peel it, then chop it into 1.5cm cubes.

Add in the cubed radishes. Ensure all of the radish is submerged into the pickling liquid – if not, double the amount of pickling liquid. Close the lid and let it marinate for at least 24 hours (flavours will be better after 48 hours). Store up to 10 days, flavours will be best if eaten within 4 days.

Summarized Recipe:

Korean Sweet Pickled Radish (“Chicken-mu”)

Ingredients:

Pickling liquid:
- 2/3 cup granulated sugar
- 2/3 cup white vinegar
- 2/3 cup water
- 2 tsps kosher salt
450g (1lb = 1 small) Korean radish, peeled and cut into 1.5 cm cubes

Directions:

In a large glass container (with a lid), add in the sugar, vinegar, water, and salt. Shake the container until the sugar and salt have dissolved.
Add in the cubed radishes. Ensure all of the radish is submerged into the pickling liquid – if not, double the amount of pickling liquid. Close the lid and let it marinate for at least 24 hours (flavours will be better after 48 hours). Store up to 10 days, flavours will be best if eaten within 4 days.

April 16, 2024December 30, 2024

AbbyLeave a comment

Taiwanese Pickled Garlic Smashed Cucumber

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: asian, quick, easy, Taiwanese, vegetarian, sides, healthy, low cal
Serves: 1 large jar, about 6 portions as sides | Prep time: 1 hour | Cook time: marinate for 4 hours

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Pickled smashed cucumber is a common side dish in Taiwan that pairs well with almost anything. You can find it in pre-packed lunch boxes or in self-serve portions in small restaurants in the market. It cuts the grease and cleanses your palate. This mildly spicy and very garlicky version is super easy and you can make it in 5 minutes (after soaking the cucumbers in salt for 1 hour 🤫). You can serve it immediately, but it’s best served after marinating for at least 4 hours or overnight.

Happy cooking!

Ingredients you’ll need:

2 large (450g/1lb) cucumbers
1 tsp kosher salt
Pickling liquid:
- 2 garlic cloves, minced
- 2 bird’s eye chilli, thinly sliced
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup white sugar
- 1/4 cup rice vinegar

Directions:

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

Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.

In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for up to 1 week, best eaten within 3 days.

Summarized Recipe:

Taiwanese Pickled Garlic Smashed Cucumber

Ingredients:

2 large (450g/1lb) cucumbers
1 tsp kosher salt
Pickling liquid:
- 2 garlic cloves, minced
- 2 bird’s eye chilli, thinly sliced
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup white sugar
- 1/4 cup rice vinegar

Directions:

Cut the cucumbers in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.
In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for at least 2-3 days.

April 16, 2024

AbbyLeave a comment