Red Curry Satay Sauce


Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: sauces, dips, Asian
Serves: roughly 1 cup | Prep time: 5 mins | Cook time: 5 mins

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There are few things in the world better than a good creamy peanut satay sauce and when you pair it with coconut milk and red curry paste? Ohhhh boy. Get your tastebuds ready for a flavour explosion! This recipe uses the homemade red curry chilli paste recipe for a bold and fresh flavour. Depending on how much you make your curry paste, this satay sauce can add a kick! Use the leftovers mixed with cold noodles for a quick lunch or save it for a dip with spring rolls or prawn toast. You’re only 5 minutes away from making this delicious red curry satay sauce!

Recipe adapted from Recipe Tin Eats.

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:

  • 330ml coconut milk
  • 3/4 cup (185ml) water
  • 2 Tbsps homemade red curry paste 
  • 3/4 cup (180g) peanut butter, smooth or crunchy
  • 1/4 cup + 2 tsps white sugar
  • 2 Tbsps apple cider vinegar
  • 2 tsps dark soy sauce
  • 2 tsps fish sauce
  • 1 tsp salt

Directions:

In a saucepan on LOW-MED heat, add in all of the ingredients and stir. Simmer the sauce for 5 minutes for the flavours to infuse. Taste and adjust flavours as needed. Done! Easy, huh?

If the sauce is too thick for you, add in a little bit of water until you reach your desired consistency.

Summarized Recipe:

Red Curry Satay Sauce

Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: sauces, dips, Asian
Serves: roughly 1 cup | Prep time: 5 mins | Cook time: 5 mins

Ingredients:

  • 330ml coconut milk
  • 3/4 cup (185ml) water
  • 2 Tbsps homemade red curry paste 
  • 3/4 cup (180g) peanut butter, smooth or crunchy
  • 1/4 cup + 2 tsps white sugar
  • 2 Tbsps apple cider vinegar
  • 2 tsps dark soy sauce
  • 2 tsps fish sauce
  • 1 tsp salt

Directions:

  1. In a saucepan on LOW-MED heat, add in all of the ingredients and stir. Simmer the sauce for 5 minutes for the flavours to infuse. Taste and adjust flavours as needed. Done!
  • Note: If the sauce is too thick for you, add in a little bit of water until you reach your desired consistency.

Tzatziki


Date Published: August 21st, 2020| Last Updated: August 21st, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Mix time: 30 secs + resting overnight

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Tzatziki tzatziki. It’s so simple and so good. My dill plants had been struggling on my balcony over the winter months so I wasn’t able to make this recipe for ages, but now that we’ve moved onto the farm with plenty of space and sunshine, the dill plant here has gone wild! This dip is so refreshing with the cucumber, lemon and dill. Our favourite way to eat this is slathered between two burger buns in a beef patty to make a quick Greek burger but its also fantastic on its own as a dip with bread or veggies.

This is a make-ahead recipe. It takes less than 10 minutes to whip up this recipe but the full potential of the flavours don’t come out until it’s refrigerated for at least 4 hours, ideally overnight. This dip needs time for the flavours to marinate and work themselves out. It sounds a bit crazy but trust me. The first time I made this dip I spent over 20 minutes adding a little more of this and that and it still never seemed quite right. I ended up putting it away and when I revisited it the next morning, it was AMAZING! I was surprised how everything just fixed itself overnight. Now when I make this sauce I don’t even bother with adjusting the flavours until the next day, after its had time to sort itself out.

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

Happy cooking!

Ingredients you’ll need:

  • 1/4 (100g) of a continental cucumber
  • 3/4 cup (184g) Greek yoghurt
  • 1 small clove of garlic, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
  • 2 Tbsps fresh dill, chopped
  • 1/2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper, or to taste
  • Splash of lemon juice (optional)

Directions:

Grate the cucumber (with the peel) and then wrap it up in a clean tea towel or a few layers of paper towel and squeeze out as much liquid as you can. You should end up with nearly half the weight of cucumber you started with.

The salt in the dip will draw out the water in the cucumber and result in a wet sloppy tzatziki which is why it’s so important to squeeze out as much water as you can at the start.

Mix the rest of the ingredients in a bowl. Refrigerate overnight, or a minimum of 4 hours. Trust me, the flavours are SO much better the next day once the ingredients have had time to marinate together. Taste and adjust ingredients as needed. Enjoy!

Summarized Recipe:

Tzatziki

Date Published: August 21st, 2020| Last Updated: August 21st, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Mix time: 30 secs + resting overnight

Ingredients:

  • 1/4 (100g) of a continental cucumber
  • 3/4 cup (184g) Greek yoghurt
  • 1 small clove of garlic, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
  • 2 Tbsps fresh dill, chopped
  • 1/2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper, or to taste
  • Splash of lemon juice (optional)

Directions:

  1. Grate the cucumber (with the peel) and then wrap it up in a clean tea towel or a few layers of paper towel and squeeze out as much liquid as you can. You should end up with nearly half the weight of cucumber you started with.
  2. Mix the rest of the ingredients in a bowl. Refrigerate overnight, or a minimum of 4 hours. (Trust me, the flavours are SO much better the next day once the ingredients have had time to marinate together.) Taste and adjust ingredients as needed. Enjoy!

Classic Hummus


Date Published: August 21st, 2020 | Last Updated: August 21st, 2020
Author: Abby |Category: dips/sauces, snack
Serves: 1 large bowl | Prep time: 10 mins | Mix time: 1 minute

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A good classic hummus makes me so happy. Something about the classic flavours of the creamy tahini with cumin and chickpeas blended together with that kick of garlic makes it magical. There are so many variations out there these days but at the end of the day I always prefer the old-fashioned hummus and best of all it only takes 10 minutes to make! Don’t get me wrong, I love a good spin on a classic such as beetroot hummus or even roasted red pepper hummus, but the additional flavours distract from the true creaminess of a classic which is what makes it unbeatable. This smooth creamy dip is so so good as a dip with some crackers or veggies and even better smeared in a warm wrap! Try it with some leftover lamb roast in a homemade flatbread – I promise it’s phenomenal.

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

Happy cooking!

Ingredients you’ll need:

  • 1 can (400g) of chickpeas
  • 3/4 cup tahini
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves of garlic, peeled
  • 1 Tbsp ground cumin
  • 1 tsp salt (or more to taste)

Directions:

Drain the chickpeas and keep the liquid aside.

Put the drained chickpeas and the rest of the ingredients (tahini, lemon juice, olive oil, garlic, salt and cumin) into a food processor or blender and blend until thick and smooth. If the hummus is too thick, add in one tablespoon of the reserved chickpea fluid at a time and mix until desired consistency. Taste and adjust seasonings to your preference. Discard the rest of the chickpea liquid.

When serving, drizzle olive oil over the hummus and add a pinch of paprika for garnish.

Pair it with some pita chips made from the homemade flatbread recipe!

Notes:

  • To make this a low carb version, substitute the can of chickpeas with 4 cups zucchini, peeled & chopped.
  • You can try other combinations: beetroot, roasted red peppers and parmesan…etc.

To make a roasted red pepper hummus: roast 3 peppers over the grill or fire until charred. Set aside to cool and scrape off any excessively blackened bits. Place the peppers in a clean tea towel or paper towel and over a bowl, squeeze out any liquid. Save this liquid. Add the roasted red peppers to the hummus and blend until combined. If it’s too thick, then add in a teaspoon of the liquid from the peppers at a time until you reach the desired consistency. You can also add in the liquid from the drained chickpeas as well. Taste and adjust flavours as needed. You may need to add additional salt to the above hummus recipe since adding red peppers will dilute the saltiness of the hummus. Done!

To make a beetroot hummus: Drain a can of beetroots and reserve the liquid. Blend the beetroots into the hummus. Taste and adjust the amount of beetroot as needed.

Summarized Recipe:

Classic Hummus

Date Published: August 21st, 2020 | Last Updated: August 21st, 2020
Author: Abby |Category: dips/sauces, snack
Serves: 1 large bowl | Prep time: 5 mins | Mix time: 1 minute

Ingredients:

  • 1 can (400g) of chickpeas
  • 3/4 cup tahini
  • 1/2 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves of garlic, peeled
  • 1 Tbsp ground cumin
  • 1 tsp salt (or more to taste)

Directions:

  1. Drain the chickpeas and keep the liquid aside.
  2. Put the drained chickpeas and the rest of the ingredients (tahini, lemon juice, olive oil, garlic, salt and cumin) into a food processor or blender and blend until thick and smooth. If the hummus is too thick, add in one tablespoon of the reserved chickpea fluid at a time and mix until desired consistency. Taste and adjust seasonings to your preference. Discard the rest of the chickpea liquid.
  3. When serving, drizzle olive oil over the hummus and add a pinch of paprika for garnish. Done!

Vietnamese Fish Sauce (Nuoc mam)


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces, dips, asian
Serves: 1/2 cup | Prep time: 10 mins | Mix time: 30 seconds

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Nuoc mam is a staple in Vietnamese cuisine. You may also see it commonly referred to as “nuoc cham” in many restaurants. I’ve been told “nuoc cham” means ‘sauce’ in Vietnamese whereas “nuoc mam” is more specifically ‘fish sauce’ which would be more accurate in this case. Whichever name you call it, it is delicious. It’s a sauce made of sugar, garlic, lime, chillies, and fish sauce (shocker), giving it a salty, sweet, sour and a little spicy taste all in one sauce! It’s often used as a dipping sauce (think lemongrass pork, prawn spring rolls…mmmm) or as a dressing drizzled over a bowl of vermicelli with veg. If you’ve never had it before, it smells a little funky but adds SO much flavour to a dish. It’s so simple to make and because of the high acidity content of the ingredients, it keeps for a very long time in the fridge so you can make a buttload and always have some on hand for a quick meal.

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:

  • 3 Tbsps warm water
  • 1 Tbsp caster sugar
  • 1 Tbsp lime juice (~1 lime)
  • 2 Tbsps fish sauce
  • 2 garlic cloves, minced
  • 2 bird’s eye chillies, finely chopped

Directions:

Dissolve the caster sugar in the warm water then add the rest of the ingredients to the bowl. Mix and taste. Adjust ingredients as needed. Done!

More sour = add more lime juice
More salty = add more fish sauce
More sweet = add more sugar
More spicy = more chillies

Summarized Recipe:

Vietnamese Fish Sauce (Nuoc mam)

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces, dips, asian
Serves: 1/2 cup | Prep time: 10 mins | Mix time: 30 seconds

Ingredients:

  • 3 Tbsps warm water
  • 1 Tbsp caster sugar
  • 1 Tbsp lime juice (~1 lime)
  • 2 Tbsps fish sauce
  • 2 garlic cloves, minced
  • 2 bird’s eye chillies, finely chopped

Directions:

  1. In a bowl, dissolve the sugar in the warm water.
  2. Add the rest of the ingredients to the bowl and mix. Taste and adjust ingredients as needed. Done!

Feel free to make a buttload. It keeps really well.

Creamy Mint Yogurt Sauce


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Cook time: 30 secs

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Cool boy Sheldon helping out with harvesting mint from the garden

Lamb is a pretty popular meat in Australia and it’s commonly paired with a mint sauce/jelly. Toby and I made our first roast lamb a couple months ago and it was so delicious that we’ve made it 3 more times since (recipe here). The lamb we made had such beautiful strong flavours from the rub that I decided to make a more subtle mint sauce using Greek yogurt. The sauce was a big hit with the fam and I’m sharing it here with you today! There’s only a few ingredients required to make this creamy sauce. The mint flavour is more subtle compared to a traditional mint sauce but it works well with the lemon and garlic and the addition of cumin adds a little extra depth to compliment the lamb. You can also use this sauce as a dressing over a quick cucumber salad to have on its own or as a side with the lamb.

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

Happy cooking!

Ingredients you’ll need:

  • 1 cup (245g) greek yogurt
  • 1/2 cup mint leaves, chopped
  • 1 large clove garlic, minced
  • 1/2 Tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Directions:

Mix all the ingredients in a bowl. Taste adjust lemon, salt or pepper as needed. Done!

Try it with the garlic rosemary lamb roast. Mmmmmm.

Summarized Recipe:

Creamy Mint Yogurt Sauce

Date Published: August 18th, 2020 | Last Updated: August 18th, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Cook time: 30 secs

Ingredients:

  • 1 cup (245g) greek yogurt
  • 1/2 cup mint leaves, chopped
  • 1 large clove garlic, minced
  • 1/2 Tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Mix all the ingredients in a bowl. Taste adjust lemon, salt or pepper as needed. Done!

Roasted Sesame Dressing


Date Published: August 16th, 2020 | Last Updated: August 16th, 2020
Author: Abby |Category: sauces, dips, asian, easy
Serves: 1 cup | Prep time: 5 mins | Cook time: 30 secs

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I set out a goal for myself last week: to try and recreate Toby’s beloved Kewpie roasted sesame dressing. I’ve been making a lot of things from scratch lately and thought I’d give this a try. Toby was first introduced to the Kewpie brand of the dressing by our friend Laeticia who brought it to hotpot night. I’ve seen people use a lot of different sauces during hotpot, but this was the first time I saw roasted sesame dressing as a dip! She converted Toby that night and funny story, when the new Asian grocer we had been waiting for months to open near our home last year finally opened, they gave away a small gift with every purchase on their grand opening day – it was a mini bottle of Kewpie dressing! The bottle didn’t last long at all. When we moved to the farm a few months ago, we introduced Kewpie sesame dressing to Toby’s parents and it has since replaced the go-to 1 litre bottle of caesar dressing in the fridge – I think they approve.

Sesame dressing is a very common salad dressing used in Japanese restaurants, often served on top of the small salad in a bento box. It’s creamy, rich and full of sesame flavour. Kewpie or Wafu are one of the more popular brands of roasted sesame dressing you’ll see in the shops. We don’t live near an Asian grocer anymore which is another one of the reasons why I wanted to try and recreate it. Welp, I didn’t achieve my goal, but I did end up making a sauce that’s even stronger in sesame flavour than Kewpie and abandoned the original plan when I decided I liked my version better (sorry, not sorry). The freshly roasted sesame seeds in this recipe really shines through and gives it a deeper sesame flavour than the bottled versions and what’s best is that you can easily tweak the recipe to your own liking if you prefer it more sweet, salty, sour, savoury…etc.

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:

  • 4 1/2 Tbsps white sesame seeds
  • 5 Tbsps Kewpie mayonnaise (Japanese whole egg mayonnaise)
  • 2 Tbsps rice wine vinegar
  • 1 1/2 Tbsps soy sauce
  • 2 Tbsps sugar
  • 2 tsp sesame oil
  • 2 tsp mirin
  • 2 egg yolks
  • 1/2 Tbsp neutral oil

Directions:

In a dry skillet on a low-medium heat, toast the sesame seeds until golden brown.

Set aside 1/2 Tbsp of the toasted sesame seeds and grind the rest in a pestle and mortar.

In a bowl, combine all the ingredients and mix: ground sesame seeds, reserved toasted sesame seeds, mayonnaise, rice wine vinegar, soy sauce, sugar, sesame oil, mirin, yolks, and oil. Whisk them together until combined. Taste and adjust flavours as needed. Done!

Summarized Recipe:

Roasted Sesame Dressing

Date Published: August 16th, 2020 | Last Updated: August 16th, 2020
Author: Abby |Category: sauces, dips, asian, easy
Serves: 1 cup | Prep time: 5 mins | Cook time: 30 secs

Ingredients:

  • 4 1/2 Tbsps white sesame seeds
  • 5 Tbsps Kewpie mayonnaise (Japanese whole egg mayonnaise)
  • 2 Tbsps rice wine vinegar
  • 1 1/2 Tbsps soy sauce
  • 2 Tbsps sugar
  • 2 tsp sesame oil
  • 2 tsp mirin
  • 2 egg yolks
  • 1/2 Tbsp neutral oil

Directions:

  1. In a dry skillet on a low-medium heat, toast the sesame seeds until golden brown.
  2. Set aside 1/2 Tbsp of the toasted sesame seeds and grind the rest in a pestle and mortar.
  3. In a bowl, combine all the ingredients and mix: ground sesame seeds, reserved toasted sesame seeds, mayonnaise, rice wine vinegar, soy sauce, sugar, sesame oil, mirin, yolks, and oil. Whisk them together until combined. Taste and adjust flavours as needed. Done!

So Good Classic Marinara Sauce


Date Published: August 15th, 2020 | Last Updated: August 15th, 2020
Author: Abby |Category: sauces, easy
Serves: 3-4 cups | Prep time: 10 mins | Cook time: 30 mins

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This classic thick and rich red sauce is SO good and easy to make. Most of the work is done in a food processor and then just sauté and simmer it in some onions, garlic and white wine. Easy, huh? It’s a great go-to recipe for pasta, parma, or even a dip for some gooey mozzarella sticks mmmmmm. We had this with a baked chicken katsu parma for lunch today which was the perfect place to use this sauce! I’ll be putting up that recipe shortly as well. 🙂

Cute story: Toby only recently learned that marinara sauce and “red sauce” were the same thing. He always thought marinara sauce was a specific sauce you cook seafood marinara in, which is a popular dish in Australia (seafood pasta cooked in marinara sauce). He was a little confused when I told him we didn’t need any seafood to make this sauce. I would have to give him credit on his reasoning though: “marine” is similar to “marinara” which is why he thought the two were related. I had to look up marinara sauce to double check I was right because his reasoning was so logical.

If you make this sauce, let me know in the comments what you think! Follow me on insta (@polyphagicabby) or Facebook to get the latest recipes and updates!

Happy cooking!

Ingredients you’ll need:

  • 2 cans (800g) diced tomatoes
  • 1 can (140g) tomato paste
  • 4 Tbsps fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 Tbsp brown sugar
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsps olive oil
  • 1/3 cup finely diced onion
  • 2 cloves garlic, minced
  • 1/2 cup white wine

Directions:

In a food processor, add the: diced tomatoes, tomato paste, parsley, oregano, basil, brown sugar, salt and pepper. Blend until smooth.

In a large skillet over medium heat, sauté the finely chopped onions and garlic in 2 Tbsps of olive oil until soft and turning translucent. Add the blended tomato sauce and white wine to the skillet and simmer for 30 minutes or until desired consistency (simmer longer for a thicker sauce to be used as a dip or parma). Taste and adjust according to taste. Done!

Summarized Recipe:

So Good Classic Marinara Sauce

Date Published: August 15th, 2020 | Last Updated: August 15th, 2020
Author: Abby |Category: sauces, easy
Serves: 3-4 cups | Prep time: 10 mins | Cook time: 30 mins

Ingredients:

  • 2 cans (800g) diced tomatoes
  • 1 can (140g) tomato paste
  • 4 Tbsps fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 Tbsp brown sugar
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsps olive oil
  • 1/3 cup finely diced onion
  • 2 cloves garlic, minced
  • 1/2 cup white wine

Directions:

  1. In a food processor, add the: diced tomatoes, tomato paste, parsley, oregano, basil, brown sugar, salt and pepper. Blend until smooth.
  2. In a large skillet over medium heat, sauté the finely chopped onions and garlic in 2 Tbsps of olive oil until soft and turning translucent. Add the blended tomato sauce and white wine to the skillet and simmer for 30 minutes or until desired consistency (simmer longer for a thicker sauce to be used as a dip or parma). Taste and adjust according to taste. Done!

Curry Mayo


Date Published: August 14th, 2020 | Last Updated: August 14th, 2020
Author:
Abby |Category: sauces, dips, easy
Serves:
1 cup | Prep time: 30 secs | Cook time: 30 secs

Jump to recipe |

This is one of my favourite dips for anything deep fried: sweet potato fries, hashbrowns, potato cakes, fish and chips…the list goes on. It’s also fantastic in all kinds of mayo-based salads: potato salad, egg salad, tuna salad…YUM! I’m a firm believer that curry powder makes life better ❤️. This 30 second recipe is ridiculously simple. If you can scoop mayo out of a jar, you can make curry mayo!

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

Happy cooking!

Ingredients you’ll need:

  • 1 cup mayonnaise
  • 1 tsp curry powder

Directions:

  1. Mix curry and mayo together. Taste and add more curry if you prefer if stronger. Done!

Summarized Recipe:

Curry Mayo

Date Published: August 14th, 2020 | Last Updated: August 14th, 2020
Author: Abby |Category: sauces, dips, easy
Serves: 1 cup | Prep time: 30 secs | Cook time: 30 secs

Ingredients:

  • 1 cup mayonnaise
  • 1 tsp curry powder

Directions:

  1. Mix curry and mayo together. Taste and add more curry if you prefer if stronger. Done!

Taiwanese Sweet Mayonnaise 沙拉醬


Date Published: August 12th, 2020 | Last Updated: August 12th, 2020
Author: Abby |Category: sauces/dips, asian
Serves: 2 cups | Prep time: 2 mins | Make time: 10 mins

Jump to recipe |

I was SO excited when I learned how to make Taiwanese sweet mayonnaise. It’s the back bone and not so secret sauce to so many classic Taiwanese dishes (usually snack foods): pineapple shrimp balls, breakfast triangle sandwiches, burgers, salads…etc. I’m actually not 100% sure if this originated in Taiwan but anecdotally I’ve only seen Taiwanese brands of this mayo and I’ve never been able to find it outside of Taiwan nor have I seen it used in any dishes outside of Taiwan so therefore I’m dubbing it Taiwanese – prove me wrong!

This mayo is a common staple in many Taiwanese households and it usually comes in a tube-shaped plastic bag where you snip a corner off and squeeze it out over your dish. Taiwanese people don’t eat many raw veggies such as a traditional leafy greens salad but instead we tend to cook our veg (usually blanched or boiled) and in Taiwan you’ll commonly see them squeeze this mayo over the plain veggies for a quick “salad”. Sometimes there’s more mayo than actual veg (I’m looking at you, grandma 😂). I’ve had it over boiled potatoes, asparagus, bamboo, carrots, boiled eggs…etc, all served cold. The direct translation of the common name for this sauce is literally “salad sauce/dressing” (but lots of people call it mayonnaise as well). In fact, when you talk about mayonnaise in Taiwan, most people will think of sweet mayo rather than the tangy version Western countries are used to.

There are only a few ingredients to this recipe and it’s pretty straightforward, but it will help immensely if you’ve got a stand mixer or an electric whisk. It takes a little patience to ensure the sauce doesn’t split but it’s worth it! This recipe makes about 2 cups (which is a LOT), feel free to halve it but it also stores really well in the fridge.

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!

I’ll be posting some recipes where you can use this mayo, so keep your eyes peeled!

Happy cooking!

Ingredients you’ll need:

  • 80g sugar
  • 4g salt
  • 1 large egg
  • 400ml neutral oil
  • 3-5 tsps lemon juice (or more to taste)

This makes roughly 2 cups of sweet mayo which is actually quite a lot! It stores well in an air tight container for about a month but feel free to halve the recipe to make a smaller portion. I find it easiest to halve an egg by whisking it first then weighing it out and divide the weight by two.

Directions:

In a stand mixer bowl, add the sugar, salt and egg. Whisk on high speed until it’s combined with small bubbles (see photo above). You can use a hand mixer as well but it’ll take some coordination when you drizzle in the oil.

Continue to mix on high speed and drizzle in 1 tablespoon of oil. Once the oil has been incorporated, then start drizzling the rest of the oil VERY SLOWLY with the mixer on HIGH speed the whole time. When I say slow, I mean painfully slow where you’re pouring in a very thin stream (almost drops). If you’ve ever made hollandaise sauce before, you’ll recognize this pain. If you pour the oil too quickly, it won’t combine properly and your sauce will end up being a separated oily mess. Better to pour the oil too slow than too fast! If you see your mixture thickening and no separation of oil, you’re on the right track!

As you continue to add the oil, you’ll get a thicker and thicker smooth sauce. Once you’ve finished adding the oil, drizzle the lemon juice while still whisking on high speed. Once it’s all incorporated, stop the mixer and taste. You should have a smooth sweet mayo with a tang from the lemon. Add more lemon juice if needed since different lemons can vary on their sourness. Done!

Store in an air tight container (ie glass jar) for a few weeks to a month!

Summarized Recipe:

Taiwanese Sweet Mayonnaise 沙拉醬

Date Published: August 12th, 2020 | Last Updated: August 12th, 2020
Author: Abby |Category: sauces/dips, asian
Serves: 2 cups | Prep time: 2 mins | Make time: 10 mins

Ingredients:

  • 80g sugar
  • 4g salt
  • 1 large egg
  • 400ml neutral oil
  • 3-5 tsps lemon juice (or more to taste)

Directions:

  1. In a stand mixer bowl, add the sugar, salt and egg. Whisk on high speed until it’s combined with small bubbles (see photo above). You can use a hand mixer as well but it’ll take some coordination when you drizzle in the oil.
  2. Continue to mix on high speed and drizzle in 1 tablespoon of oil. Once the oil has been incorporated, then start drizzling the rest of the oil VERY SLOWLY with the mixer on HIGH speed the whole time.
    • When I say slow, I mean painfully slow where you’re pouring in a very thin stream (almost drops). If you’ve ever made hollandaise sauce before, you’ll recognize this pain. If you pour the oil too quickly, it won’t combine properly and your sauce will end up being a separated oily mess. Better to pour the oil too slow than too fast! If you see your mixture thickening and no separation of oil, you’re on the right track!
  3. As you continue to add the oil, you’ll get a thicker and thicker smooth sauce. Once you’ve finished adding the oil, drizzle the lemon juice while still whisking on high speed. Once it’s all incorporated, stop the mixer and taste. You should have a smooth sweet mayo with a tang from the lemon. Add more lemon juice if needed since different lemons can vary on their sourness. Done!

Store in an air tight container (ie glass jar) for a few weeks to a month!

Thai Red Curry Paste


Date Published: August 11th, 2020 | Last Updated: August 28th, 2020
Author: Abby |Category: sauces, asian
Serves: 1.5 cups | Prep time: 30 mins | Cook time: 5 mins

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There’s no doubt Thai curries are jam packed with big bold flavours which is what I’m all about when I’m in the kitchen. Thai curries come in a wide variety, but the most common ones you’ll see are red and green curries. Traditionally the main difference between these two are the colour of the chillies that are used. Red curries tend to be spicier with a bolder flavour whereas green curries use the more mild green chilli peppers and use more aromatics which result in a more mellow but fragrant curry (check out my green curry paste recipe here). Both curry pastes have similar ingredients but in different proportions that result in very different flavours.

Making a delicious Thai curry with complex flavours isn’t actually complicated at all as long as you have the curry paste, which is where most of the flavour comes from (but also the most effort). I’ve always liked making things from scratch so I know what goes in my food and I have complete control of the flavours and ingredients (and bonus no preservatives and additives I can’t pronounce). Since I started making my own curry pastes I’ve never looked back. Although it’s more effort compared to using the canned version, the end result is SO worth it. A homemade curry paste has so much more vibrant fresh flavour that you just can’t get from a can, which is why you’ll often find that a lot of curry recipes will have you sauté the canned paste in aromatics (ie garlic, lemongrass, ginger…etc.) to “freshen up” the paste and bring the flavours out. When you use homemade curry paste you can skip all those extra steps and use it directly. In my opinion making your own curry paste actually SAVES you time in the long run. Think about it: you can either spend 30-40mins today chopping and preparing all the ingredients for this paste and have enough to use for the next 3-4 curry dishes (or more if you double the recipe) or you can buy the canned stuff and spend an extra 10-15mins before each meal to chop and prepare all the additional ingredients you’ll need to “freshen up” the canned paste with more clean up and don’t forget the extra shopping time needed to gather all the ingredients each time. Have I sold you on making your own curry paste?

The actual process is pretty simple – just chop and blend, but since this paste does require a bit of effort and time to gather and prep all the ingredients, I’ve adjusted the recipe to yield enough for 3-4 meals (at 4 servings each) so you’ll only need to make this once and be able to use it again and again. Feel free to double the recipe to make more. It stores well in an air tight container (ie glass jar) for about a week or you can freeze it for months.

Disclaimer: This homemade paste isn’t as dark red as the canned versions so your curry won’t turn out as red but I promise it will be every bit as flavourful!

Once you’ve got a good curry paste ready, making a good curry is as easy as mixing it into a broth and/or coconut milk and adding veggies and a protein. Easy!

The credit to this recipe goes to RecipeTinEats who did the hard work figuring out the proportions for this delicious paste. I’ve made slight tweaks and changed up the methods a little and added some personal notes.

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:

(I started soaking my chillies before I took this photo – oops!)
  • 30 dried red chillies (you’ll usually find them in big packs at Asian supermarkets)
  • 4 Tbsps (1 large) lemongrass, sliced with tough outer skin removed
  • 4 red shallots (or 1 medium brown onion, roughly chopped)
  • 2 tsps lime zest
  • 2 Tbsps galangal, peeled and grated (or 2 Tbsps peeled and grated ginger + zest of 1 lime)
  • 8 garlic cloves, peeled whole
  • 2 Tbsps chopped coriander/cilantro roots (or 1 Tbsp coriander/cilantro stems)
  • 2 tsps (20g) belachan (shrimp paste)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 1/2 Tbsps brown sugar

Directions:

Red curry is meant to be spicy, but the level is up to you. Taste the chillies without the seeds to determine how spicy it is (chillies grown in different seasons and regions can differ on spiciness even if they’re the same species!). You can decrease the amount of chillies for this paste if it’s too spicy but keep in mind this is a cooking paste and will dilute out to a degree when cooking with other ingredients. Note: If you cut out too many chillies, the paste might not be as flavourful since this paste draws a lot of flavour from the chillies.

Roll the dried chillies between your fingers to loosen the seeds then cut them all in half and shake out the seeds. Discard the seeds (or if you prefer your curries really spicy, you can add some seeds back in). Place the empty chilli pods in a bowl with 2 cups of boiling water to soak for 30 mins.

While you’re waiting for the chillies to soak, prepare the rest of the ingredients.

When the chillies have finished soaking, strain them (keep the chilli water) and add it with the rest of the ingredients to either a blender, food processor or container for a stick blender to blend all the ingredients until you get a smooth paste. I prefer using my stick blender for easier clean up and I can get a smoother paste compared to a food processor. If your mixture is dry and difficult to blend, add 1 Tbsp at a time of the reserved chilli water (or regular water or coconut milk if you’re afraid of making it too spicy) into the mixture and continue to blend until you get a smooth paste (I didn’t need any extra chilli water in my paste in the photo above). Done!

Storage: Keep in an air tight container (ie. glass jar) for up to a week or freeze it for a couple months. You can freeze it in an ice cube tray and defrost to use as needed.

Recipes that use this paste:

Summarized Recipe:

Thai Red Curry Paste

Date Published: August 11th, 2020 | Last Updated: August 11th, 2020
Author: Abby |Category: sauces, asian
Serves: 1.5 cups | Prep time: 30 mins | Cook time: 5 mins

Ingredients:

  • 30 dried red chillies (you’ll usually find them in big packs at Asian supermarkets)
  • 4 Tbsps (1 large) lemongrass, sliced with tough outer skin removed
  • 4 red shallots (or 1 medium brown onion, roughly chopped)
  • 2 tsps lime zest
  • 2 Tbsps galangal, peeled and grated (or 2 Tbsps peeled and grated ginger + zest of 1 lime)
  • 8 garlic cloves, peeled whole
  • 2 Tbsps chopped coriander/cilantro roots (or 1 Tbsp coriander/cilantro stems)
  • 2 tsps (20g) belachan (shrimp paste)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 Tbsp brown sugar

Directions:

  1. Taste the chillies without the seeds to determine the spice level. You can decrease the amount of chillies for this paste if it’s too spicy but keep in mind this is a cooking paste and will dilute out to a degree when cooking with other ingredients.
    • Note: If you cut out too many chillies, the paste might not be as flavourful since this paste draws a lot of flavour from the chillies.
  2. Roll the dried chillies between your fingers to loosen the seeds then cut them all in half and shake out the seeds. Discard the seeds (or if you prefer your curries really spicy, you can add some seeds back in). Place the empty chilli pods in a bowl with 2 cups of boiling water to soak for 30 mins.
  3. While you’re waiting for the chillies to soak, prepare the rest of the ingredients.
  4. When the chillies have finished soaking, strain them (keep the chilli water) and add it with the rest of the ingredients to either a blender, food processor or container for a stick blender to blend all the ingredients until you get a smooth paste.
    • I prefer using my stick blender for easier clean up and I can get a smoother paste compared to a food processor. If your mixture is dry and difficult to blend, add 1 Tbsp at a time of the reserved chilli water (or regular water or coconut milk if you’re afraid of making it too spicy) into the mixture and continue to blend until you get a smooth paste. Done!

Storage: Keep in an air tight container (ie. glass jar) for up to a week or freeze it for a couple months. You can freeze it in an ice cube tray and defrost to use as needed.