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

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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

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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.

Classic Basil Pesto


Date Published: August 10th, 2020 | Last Updated: August 10th, 2020
Author: Abby |Category: sauces, easy, quick, < 15 mins
Serves: makes 1.5 cups | Prep time: 5 mins | Cook time: 5 mins

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Of all the herbs out there, basil is my absolute favourite so it’s no surprise that I’m obsessed with pesto. I would have an entire veggie patch of just basil if I could, but sadly growing basil has always been my achilles heel when it came to gardening. Basil on its own is so bright and flavourful, best when paired with a bocconcini and sun dried tomato with some fresh ground black pepper in my opinion mmmm. It’s also great on top of a pizza or pasta to freshen it up. Pesto opens up a whole new ball game and is so versatile – you can use it as a rub, marinade, sauce, dip…etc. I love using it as a pizza sauce with some garlic and olive oil brushed onto the dough or stirred through a creamy pasta sauce for a quick dinner. Ohh boy I could go on forever on all the ways I would use pesto. I’ll probably ramble on more about my love of pesto in future posts on how to use it (of which I’m sure there will be many) so keep your eyes peeled for pesto recipes! Here is my version of a classic basil pesto. It’s insanely easy and you don’t even need to do any chopping. If you can press a button, you can make pesto. Presto pesto!

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 cup pine nuts, toasted
  • 3 cups fresh basil leaves
  • 3 cloves of garlic (you don’t need to chop it)
  • 1/2 cup olive oil
  • 3/4 cup parmesan cheese

Directions:

If you haven’t already, toast the pine nuts until golden brown. You can either toast it on a dry skillet on medium heat or in the oven at 220˚C until golden brown.

Put all the ingredients into a food processor and blend until it forms a smooth paste. Done! Easy, eh?

Storage:

  • Store in an airtight container for up to 1 week or freeze them in ice cube trays or a bag.

Summarized Recipe:

Classic Basil Pesto

Date Published: August 10th, 2020 | Last Updated: August 10th, 2020
Author: Abby |Category: sauces, easy, quick, < 15 mins
Serves: makes 1.5 cups | Prep time: 5 mins | Cook time: 5 mins

Ingredients:

  • 1/4 cup pine nuts, toasted
  • 3 cups fresh basil leaves
  • 3 cloves of garlic
  • 1/2 cup olive oil
  • 3/4 cup parmesan cheese

Directions:

  1. If you haven’t already, toast the pine nuts until golden brown. You can either toast it on a dry skillet on medium heat or in the oven at 220˚C until golden brown.
  2. Put all the ingredients into a food processor and blend until it forms a smooth paste. Enjoy!

Storage:

  • Store in an airtight container for up to 1 week or freeze them in ice cube trays or a bag.

Creamy Dill Tartar Sauce


Date Published: August 5th, 2020 | Last Updated: August 5th, 2020
Author: Abby |Category: sauces
Serves: makes ~1.5 cups | Prep time: 10 mins | Cook time: 30 seconds

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You’ll never buy tartar sauce again after trying this recipe! Have it on fish and chips, tuna patties, crab cakes, fish fingers, chicken tenders…etc. The possibilities are endless! Just chop up some ingredients and mix it all together. Easy peasy! Add a can of tuna to this recipe and you’ve got yourself a fancy tuna salad!

I’ve recently conjured up this recipe to make a tartar sauce to go with our fried tuna patties (recipe coming soon) since we don’t usually keep any at home (I’m more of an aioli gal). After multiple taste tests, this recipe was the result and it is sooooo good! I may be jumping ship to team tartar.

The best thing about making our own tartar sauce is that we’ll never need to buy bottled sauce again and have it expire before we finish it and we can make as little or as much as we need. Also, we’ll never need to pay 50cents for a packet of tartar sauce at the fish and chips shop again (which is the real winner)!

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!

Summarized Recipe:

Creamy Dill Tartar Sauce

Date Published: August 5th, 2020 | Last Updated: August 5th, 2020
Author: Abby |Category: sauces
Serves: makes ~1.5 cups | Prep time: 10 mins | Cook time: 30 seconds

Ingredients:

  • 1 cup (200g) mayonnaise
  • 2 Tbsp (30g) capers, drained and finely chopped
  • 1 cup (180g) pickles, finely chopped
  • 1/2 Tbsp lemon
  • 2 Tbsps fresh dill, finely chopped (or 1 tsp dried dill)
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar (or more to taste)
  • Fresh ground black pepper to taste

Directions:

  1. Mix everything together in a bowl. Adjust salt and sugar as needed.
  2. Refrigerate for half an hour before serving for the flavours to infuse. Done!

Tip: If you want a thinner runny sauce, you can pulse everything in the food processor. To keep it thicker, chop all the ingredients finely and mix it by hand.

Sriracha Mayo


Date Published: August 4th, 2020 | Last Updated: August 4th, 2020
Author: Abby |Category: sauces/dips, easy, asian, < 15mins
Serves: 1/2 cup | Prep time: 1 minute | Cook time: 30 seconds

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If you can scoop mayonnaise out of a jar and squeeze sriracha out of a bottle, this recipe is for you. This 30 second sriracha mayo is your new go-to sauce. Think fries, burger, fish and chips, fritters, prawn toast, tuna salad, chicken salad…etc. Pretty much anywhere you use mayo you can substitute it with sriracha mayo for an extra kick!

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!

Summarized Recipe:

Sriracha Mayo

Date Published: August 4th, 2020 | Last Updated: August 4th, 2020
Author: Abby |Category: sauces/dips, easy, asian, < 15mins
Serves: 1/2 cup | Prep time: 1 minute | Cook time: 30 seconds

Ingredients:

  • 1/2 cup (125g) mayonnaise
  • 1 Tbsp sriracha chilli sauce

Directions:

  1. Mix the mayonnaise and sriracha together and serve! Easy, huh?

Tonkatsu Sauce


Date Published: August 1st, 2020 | Last Updated: August 1st, 2020
Author: Abby |Category: sauces, asian
Serves: 1/3 cup (enough for 4 tonkatsu dishes) | Prep time: 2 mins | Cook time: 2 mins

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Here’s a recipe for an easy peasy tonkatsu sauce so you’ll never need to buy bottled sauce again (especially if you live ages away from the nearest Asian grocer like me). As the name suggests, tonkatsu sauce is most commonly used drizzled over a tonkatsu (a pork cutlet coated with breadcrumbs and deep fried). It’s a tangy flavourful sauce that gives tonkatsu its iconic flavour and it only takes a minute to make. This recipe makes enough for 4 tonkatsu dishes. You can double or triple the recipe and store it in an airtight container for a couple of weeks in the fridge. If you’d like to learn how to make a katsu, follow the recipe here.

Happy cooking!

Ingredients you’ll need:

  • 2 Tbsps ketchup
  • 1 3/4 Tbsp Worcestershire sauce
  • 3 1/4 tsp oyster sauce
  • 2 1/4 tsp sugar

Directions:

Mix all the ingredients together in a bowl until smooth. Taste and adjust to personal preference. Done!

Tip: if you fine that the sauce us a little grainy from the sugar, you can warm it up in the microwave for 15 seconds and stir until the sugar melts.

Summarized Recipe:

Tonkatsu Sauce

Date Published: August 1st, 2020 | Last Updated: August 1st, 2020
Author: Abby |Category: sauces, asian
Serves: 1/3 cup (enough for 4 tonkatsu dishes) | Prep time: 2 mins | Cook time: 2 mins

Ingredients:

  • 2 Tbsps ketchup
  • 1 3/4 Tbsp Worcestershire sauce
  • 3 1/4 tsp oyster sauce
  • 2 1/4 tsp sugar

Directions:

  1. Mix all the ingredients into a bowl until smooth. Taste and adjust to personal preference. Done!

To make a katsu to pair with this sauce, follow the recipe here.

Tip: if you find the sauce a little grainy from the sugar, microwave it for 20 seconds and stir until the sugar dissolves. Serve when cooled.

Spring Onion Ginger Oil


Date Published: July 31st, 2020 | Last Updated: July 31st, 2020
Author: Abby |Category: sauces/dips, asian
Serves: ~1 cup (enough for 4 ppl) | Prep time: 15 mins | Cook time: 5 mins

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This is hands down my all time favourite dipping sauce. It’s a common dip served in many Asian restaurants usually alongside a poached chicken. It’s a flavour BOMB and you only need a few ingredients to make it. This sauce is quite salty eaten on its own and along with its strong flavours, it will overpower most things, thus it really only goes well with lightly flavoured food. My favourite dish to use this sauce is with Hainanese Chicken Rice but I’d also happily drizzle this sauce over a bowl of plain white rice and an egg. Oh baby!

I’ve tried making this sauce since forever but never got the proportions right until now. I nearly uprooted all the spring onions in the garden to make this sauce! I’m seriously OBSESSED with the flavours in this sauce.

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 Tbsp ginger, grated
  • 2 cloves garlic, finely minced
  • 6 spring onions, thinly sliced
  • 1 tsp salt
  • 1 cup (250ml) vegetable oil (or any neutral-tasting oil)

The recipe makes roughly 1 cup of sauce which is enough for our family of 4 when served with Hainanese Chicken but feel free to adjust as you need.

Directions:

In a bowl, mix together ginger, garlic, spring onion, salt. Set aside.

In a skillet, heat the oil on MED-HIGH heat until it JUST starts to lightly smoke.*

Add in all your ingredients (ginger, garlic, spring onion, salt) and quickly stir for 20 seconds. Turn off the heat and let the ingredients continue to steep in the hot oil until cooled.

*Note: If you let your oil become too hot, it will splatter when you add in your ingredients (be careful!) – just take the pan off the heat for a minute to let the oil cool then add your ingredients. I find that the flavours aren’t as strong when the oil is too hot. It tends to deep-fry the ingredients rather than let the flavours infuse out. Just take the pan off the heat for a minute to let the oil cool down then add in your ingredients.

Done! Serve when cooled.

Summarized Recipe:

Spring Onion Ginger Oil

Date Published: July 31st, 2020 | Last Updated: July 31st, 2020
Author: Abby |Category: sauces/dips, asian
Serves: ~1 cup (enough for 4 ppl) | Prep time: 15 mins | Cook time: 5 mins

Ingredients:

  • 1 Tbsp ginger, grated
  • 2 cloves garlic, finely minced
  • 6 spring onions, thinly sliced
  • 1 tsp salt
  • 1 cup (250ml) vegetable oil (or any neutral-tasting oil)

Directions:

  1. In a bowl, mix together ginger, garlic, spring onion, salt. Set aside.
  2. In a skillet, heat the oil on MED-HIGH heat until it JUST starts to lightly smoke. Add in all your ingredients from step 1 (ginger, garlic, spring onion, salt) and quickly stir for 20 seconds. Turn off the heat and let the ingredients continue to steep in the hot oil until cool. Done!

Click here to learn how to make Hainanese Chicken Rice to pair with this sauce!