Cheesy Kimchi Pancake


Date Published: Sept 6th, 2020 | Last Updated: Sept 6th, 2020
Author: Abby |Category: asian, snacks, appetizer, easy
Serves: 2 large pancakes | Prep time: 10 mins | Cook time: 15 mins

Jump to recipe |

Yum. I love a good kimchi pancake, especially when there’s cheese! If you’re unfamiliar, kimchi is pickled cabbage and its a staple in Korean food. I’ll admit, I didn’t like kimchi initially, but over the years it grew on me. I still don’t love it enough to have cravings or want to eat mouthfuls of it on its own, but I LOVE it in a kimchi pancake. The batter ingredients tones down the bold flavour of the kimchi and the cheese mellows it out.

These pancakes are very quick and easy to make. They’re slightly crispy on the edges and soft on the inside laced with cheese. I’ve based the original recipe from My Korean Kitchen but I’ve put a twist on it and adapted it with some extra add-ins (read: cheese). The dipping sauce isn’t necessary, but it does give the pancake some extra flavour. You can also serve it up with some curry mayo or sriracha 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:

  • Batter:
    • 1 1/4 cups all-purpose flour
    • 1 1/4 cups water
    • 1/4 tsp salt
    • 1 egg, beaten
    • 1 spring onion, chopped
    • 1 cup (~220g) Kimchi, roughly chopped
    • 1/2 Tbsp Kimchi liquid
    • 1 cup shredded cheese
  • Dipping sauce:
    • 1 Tbsp soy sauce
    • 1 Tbsp water
    • 1 tsp rice vinegar
    • 1 tsp sugar
    • 1/2 tsp sesame oil
    • 1 clove garlic, minced
    • 1/2 tsp sesame seeds
  • Neutral oil for cooking

Directions:

Make the batter: In a large bowl, mix together flour, salt and water. Then add in the egg, spring onion, kimchi, kimchi liquid and cheese. Refrigerate to firm up the batter until ready to use.

Make the dipping sauce: Combine all the dipping sauce ingredients into a bowl and mix: soy sauce, water, rice vinegar, sugar, sesame oil, garlic, and sesame seeds. Set aside.

Cook the pancakes: Heat a skillet or wide pan on MEDIUM heat. Add a drizzle of oil and swirl the pan around until it coats the bottom well. Pour half of the batter into the centre of the heated pan and swirl gently to spread out the mixture for even thickness. Cook until browned on both sides. Use your spatula to press down the pancake to make it crispy. When finished, remove from heat onto a wire rack to cool. Repeat with the rest of the batter.

Slice into small pieces to serve. Enjoy!

Summarized Recipe:

Cheesy Kimchi Pancake

Date Published: Sept 6th, 2020 | Last Updated: Sept 6th, 2020
Author: Abby |Category: asian, snacks, appetizer, easy
Serves: 2 large pancakes | Prep time: 10 mins | Cook time: 15 mins

Ingredients:

  • Batter:
    • 1 1/4 cups all-purpose flour
    • 1 1/4 cups water
    • 1/4 tsp salt
    • 1 egg, beaten
    • 1 spring onion, chopped
    • 1 cup (~220g) Kimchi, roughly chopped
    • 1/2 Tbsp Kimchi liquid
    • 1 cup shredded cheese
  • Dipping sauce:
    • 1 Tbsp soy sauce
    • 1 Tbsp water
    • 1 tsp rice vinegar
    • 1 tsp sugar
    • 1/2 tsp sesame oil
    • 1 clove garlic, minced
    • 1/2 tsp sesame seeds
  • Neutral oil for cooking

Directions:

  1. Make the batter: In a large bowl, mix together flour, salt and water. Then add in the egg, spring onion, kimchi, kimchi liquid and cheese. Refrigerate to firm up the batter until ready to use.
  2. Make the dipping sauce: Combine all the dipping sauce ingredients into a bowl and mix: soy sauce, water, rice vinegar, sugar, sesame oil, garlic, and sesame seeds. Set aside.
  3. Cook the pancakes: Heat a skillet or wide pan on MEDIUM heat. Add a drizzle of oil and swirl the pan around until it coats the bottom well. Pour half of the batter into the centre of the heated pan and swirl gently to spread out the mixture for even thickness. Cook until browned on both sides. Use your spatula to press down the pancake to make it crispy. When finished, remove from heat onto a wire rack to cool. Repeat with the rest of the batter.
  4. Slice into small pieces to serve. Enjoy!

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

Jump to recipe |

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

Jump to recipe |

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!

Brown Butter Thyme Mushrooms


Date Published: August 20th, 2020 | Last Updated: August 20th, 2020
Author: Abby |Category: sides, vegetarian
Serves: 4 (as sides) | Prep time: 2 mins | Cook time: 15 mins

Jump to recipe |

This super easy brown butter mushroom recipe was something I whipped up in the spur of the moment today when I was making a goat cheese stuffed chicken breast for lunch. I LOVE mushrooms and lucky for me I had some spare in the fridge as well as thyme in the garden. Something about thyme and mushrooms just makes a perfect combination and even better when cooked in a beautiful aromatic nutty brown butter. I’d recommend slicing them thick like the photos below for maximum absorption of the delicious brown butter!

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:

  • 70g unsalted butter
  • 1 large clove garlic
  • 2 sprigs fresh thyme
  • 500g white button mushrooms, thickly sliced to 1.5cm width
  • Salt and pepper to taste

Directions:

In a large skillet on MEDIUM heat, brown the butter (I’ve written a tutorial here on how to brown butter).

When the butter is browned, quickly add in the garlic and thyme, sauté for about 15 seconds then add in mushrooms.

It’s important to lay the mushrooms in a single layer and not crowd them in the pan. You need space to let the liquids evaporate or else they’ll boil in their own juices and result in soggy mushrooms. If you don’t have a pan large enough to fit all the mushrooms, take out half of the brown butter/garlic/thyme from the pan and cook the mushrooms in batches.

The mushrooms will initially absorb all the brown butter and your pan will look dry but as it cooks it will start releasing a little liquid. Mushrooms are cooked when they’re brown and just start to release their own liquid. You can cook them longer if you prefer softer mushrooms.

When the mushrooms are cooked, turn the heat off and sprinkle black pepper and salt to taste. Done!

Note: Do not add salt before the mushrooms are done or else they’ll dehydrate the mushrooms and release liquid into the pan.

Summarized Recipe:

Brown Butter Thyme Mushrooms

Date Published: August 20th, 2020 | Last Updated: August 20th, 2020
Author: Abby |Category: sides, vegetarian
Serves: 4 (as sides) | Prep time: 2 mins | Cook time: 15 mins

Ingredients:

  • 70g unsalted butter
  • 1 large clove garlic
  • 2 sprigs fresh thyme
  • 500g white button mushrooms, thickly sliced to 1.5cm width
  • Salt and pepper to taste

Directions:

  1. In a large skillet on MEDIUM heat, brown the butter (I’ve written a tutorial here on how to brown butter).
  2. When the butter is browned, quickly add in the garlic and thyme, sauté for about 15 seconds then add in mushrooms. Do not crowd the pan. If your pan is too small, take out half of the brown butter/garlic/thyme and cook the mushroom in batches.
  3. Mushrooms are cooked when they’re brown and just start to release their own liquid. You can cook them longer if you prefer softer mushrooms.
  4. When the mushrooms are cooked, turn the heat off and sprinkle black pepper and salt to taste. Done!

Classic Greek Salad


Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: salads, vegetarian, easy
Serves: 4 (as side servings) | Prep time: 20 mins | Mix time: 30 secs

Jump to recipe |

I love Greek salad. It’s so refreshing and easy to make, perfect for a hot summer’s day or paired with a delicious roast lamb. The dressing only takes 3 ingredients to make and the salad components are easily adjustable to whatever proportion you like. Toby’s not a big fan of olives so I tend to go easy on them when I’m making this salad but feel free to double or even triple the amount of any of the salad ingredients. This salad is healthy (if you don’t go crazy on the feta) and so delicious. If you’re making this ahead of time, I’d suggest holding off on the dressing until right before you serve it because the salt content from the dressing will draw out water from the veg and you’ll end up with a soggy salad.

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:

  • Dressing:
    • 1/4 cup olive oil
    • 3 tsps lemon juice
    • 1 tsp red wine vinegar
  • Salad:
    • 2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, chopped)
    • 2 medium Lebanese cucumbers, chopped
    • 1 small red onion, chopped or sliced
    • 1 cup feta cheese, roughly chopped or crumbled
    • 1 1/2 teaspoons dried oregano
    • 15 black olives, pitted and sliced (or more to taste)
    • salt and pepper to taste

Directions:

Make the dressing by whisking together the olive oil, lemon juice and red wine vinegar in a bowl. Set aside.

Assemble the salad by mixing the rest of the ingredients into a large bowl: tomatoes, cucumbers, red onion, feta, oregano, and olives.

Pour the dressing over the salad and toss. Salt and pepper to taste. Enjoy!

*Note: if you’re making this ahead of time, don’t add the dressing until you’re ready to serve, otherwise the salt content from the dressing will cause the veg in the salad to release their liquids and you’ll end up with a wet sloppy salad.

Summarized Recipe:

Classic Greek Salad

Date Published: August 19th, 2020 | Last Updated: August 19th, 2020
Author: Abby |Category: salads, vegetarian, easy, healthy
Serves: 4 (as side servings) | Prep time: 20 mins | Mix time: 30 secs

Ingredients:

  • Dressing:
    • 1/4 cup olive oil
    • 3 tsps lemon juice
    • 1 tsp red wine vinegar
  • Salad:
    • 2 cups cherry tomatoes, halved (or 3 large ripe tomatoes, chopped)
    • 2 medium Lebanese cucumbers, chopped
    • 1 small red onion, chopped or sliced
    • 1 cup feta cheese, roughly chopped or crumbled
    • 1 1/2 teaspoons dried oregano
    • 15 black olives, pitted and sliced (or more to taste)
    • salt and pepper to taste

Directions:

  1. Make the dressing by whisking together the olive oil, lemon juice and red wine vinegar in a bowl. Set aside.
  2. Assemble the salad by mixing the rest of the ingredients into a large bowl: tomatoes, cucumbers, red onion, feta, oregano, and olives.
  3. Pour the dressing over the salad and toss. Salt and pepper to taste. Enjoy!
    • *Note: if you’re making this ahead of time, don’t add the dressing until you’re ready to serve, otherwise the salt content from the dressing will cause the veg in the salad to release their liquids and you’ll end up with a wet sloppy salad.

Sweet Chilli Eggplant


Date Published: August 12th, 2020 | Last Updated: August 12th, 2020
Author: Abby |Category: sides, asian, easy, quick, vegetarian
Serves: 4 | Prep time: 5 mins | Cook time: 10 mins

Jump to recipe |

Australians really like their sweet chilli sauce. I had no idea until I moved here nearly 6 years ago. It’s most commonly used as a dip for deep fried foods (especially with chicken salt potato wedges and sour cream – YUM) and it’s also widely available as a condiment in many takeaway shops. Sweet chilli sauce isn’t a very common ingredient in Chinese cuisine so I didn’t have much exposure to it growing up but since moving to Australia I’ve increased my sweet chilli intake by 200% 😅.

This recipe came from my good friend Anita. We had dinner at her place one day back in the vet school days and she wanted to recreate a dish she had at a restaurant with eggplant steaks. After a dash of this and that, she concocted a delicious sweet and savoury sauce that the eggplant steaks were bathed in. It was SO good. There wasn’t a written recipe since she didn’t measure anything (like a true OG Asian cook, eh?) so I’ve recreated it based on the ingredients she used and the result is bang on. I know the serving size says 4, but I could seriously eat a whole plate of this myself over a bowl of rice. I actually wasn’t a fan of eggplants until that day, surprisingly, and now I can’t get enough of it! I’m currently working on a few more eggplant recipes at the moment so keep an eye 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:

  • Sauce:
    • 1/4 cup sweet chilli sauce
    • 1/4 cup Chinese cooking wine
    • 2 Tbsps kecap manis (Indonesian sweet soy sauce)
    • 1 Tbsp soy sauce
    • 1 Tbsp black vinegar (I like the Chinkiang brand)
    • 2 cloves garlic, minced
  • 2 Tbsps neutral oil
  • 2 medium eggplants, diced in roughly 4cm pieces (I just use regular eggplants but you can use the Chinese variety if you like)
  • 1 Tbsp cornstarch

Directions:

Make the sauce by mixing all the sauce ingredients in a bowl: sweet chilli sauce, cooking wine, kecap manis, soy sauce, black vinegar, and garlic. Set aside.

Heat a skillet on MED-HIGH heat and drizzle 2 tablespoons of oil into the skillet and swirl around to coat. Add the eggplants in batches (don’t overcrowd the pan, only sear one layer of eggplant at once) and sear them until the centres are soft and the skin blisters or wrinkles.

The eggplant will absorb the oil right away so don’t worry if your pan looks dry because the eggplants will release some oil and liquid as it cooks. Remove from the pan and set aside.

In the same skillet, turn the heat down to MEDIUM and add in the sauce. Stir-fry the sauce for 30 seconds, then scoop out a couple tablespoons into a bowl and mix it with the cornstarch then add it back into the skillet with the rest of the sauce and stir. Let the sauce simmer and bubble for a minute and continue stirring until the sauce thickens (the consistency should be gloopy, similar to sweet chilli sauce). Taste and adjust flavours as needed.

Pour the sauce over the eggplants and mix. Done! Serve immediately.

Tip: You can make these into eggplant steaks by slicing the egg plants into 3cm thick slices and follow the recipe exactly the same way and pour the sauce over before serving.

Summarized Recipe:

Sweet Chilli Eggplant

Date Published: August 12th, 2020 | Last Updated: August 12th, 2020
Author: Abby |Category: sides, asian, easy, quick, vegetarian
Serves: 4 | Prep time: 5 mins | Cook time: 10 mins

Ingredients:

  • Sauce:
    • 1/4 cup sweet chilli sauce
    • 1/4 cup Chinese cooking wine
    • 2 Tbsps kecap manis (Indonesian sweet soy sauce)
    • 1 Tbsp soy sauce
    • 1 Tbsp black vinegar (I like the Chinkiang brand)
    • 2 cloves garlic, minced
  • 2 Tbsps neutral oil
  • 2 medium eggplants, diced in roughly 4cm pieces (I just use regular eggplants but you can use the Chinese variety if you like)
  • 1 Tbsp cornstarch

Directions:

  1. Make the sauce by mixing all the sauce ingredients in a bowl: sweet chilli sauce, cooking wine, kecap manis, soy sauce, black vinegar, and garlic. Set aside.
  2. Heat a skillet on MED-HIGH heat and drizzle 2 tablespoons of oil into the skillet and swirl around to coat. Add the eggplants in batches (don’t overcrowd the pan, only sear one layer of eggplant at once) and sear them until the centres are soft and the skin blisters or wrinkles.
    • The eggplant will absorb the oil right away so don’t worry if your pan looks dry because the eggplants will release some oil and liquid as it cooks. Remove from the pan and set aside.
  3. In the same skillet, turn the heat down to MEDIUM and add in the sauce. Stir-fry the sauce for 30 seconds, then scoop out a couple tablespoons into a bowl and mix it with the cornstarch then add it back into the skillet with the rest of the sauce and stir. Let the sauce simmer and bubble for a minute and continue stirring until the sauce thickens (the consistency should be gloopy, similar to sweet chilli sauce). Taste and adjust flavours as needed.
  4. Pour the sauce over the eggplants and mix. Done! Serve immediately.

Tip: You can make these into eggplant steaks by slicing the egg plants into 3cm thick slices and follow the recipe exactly the same way and pour the sauce over before serving.

Spicy Garlic Miso Green Beans


Date Published: August 9th, 2020 | Last Updated: August 9th, 2020
Author: Abby |Category: asian, sides, vegetarian
Serves: 4 | Prep time: 5 mins | Cook time: 15 mins

Jump to recipe |

I love cooking with green beans. They’re a common ingredient in a lot of Asian cooking and there’s so many ways you can make them. The flavour of green beans are relatively subtle so I find them fantastic when paired with a bold and flavourful sauce, like in this recipe! These beans are steamed to tenderize, then sautéed in a miso, ginger, and garlic sauce to pack a punch. This recipe is super easy and makes a great quick side dish to pair with a salmon (like my popular maple salmon recipe – click for recipe ) or steak. It only takes 15 minutes to make with minimal clean up :).

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:

  • Sauce:
    • 2 Tbsps soy sauce
    • 1/2 Tbsp miso paste
    • 1/2 Tbsp chilli pepper flakes (makes it medium spicy)
    • 4 cloves garlic, minced
    • 1 tsp fresh ginger, finely minced
  • 1 Tbsp sesame seeds
  • 1 Tbsp oil
  • 600g fresh green beans, trim off ends

Directions:

In a bowl, make the sauce by mixing together the soy sauce, miso paste, chilli flakes, garlic and ginger. Set aside.

In a dry pan on medium heat, add the sesame seeds and toast it until light brown. Remove from heat and set aside.

In the same pan, add 1 Tbsp of oil and add in the green beans. Stir-fry for a couple minutes then add in enough water to cover 1cm of the pan. Put the lid on and steam the beans until they’re tender (~5 minutes).

Once tender, remove the lid and bring the heat up to MED-HIGH and continue to stir-fry until the beans are lightly browned. Turn off the heat and add the toasted sesame seeds and the sauce to the pan. Stir quickly to combine. The residual heat from the pan should cook off any liquids. Serve!

Summarized Recipe:

Garlic Miso Green Beans

Date Published: August 9th, 2020 | Last Updated: August 9th, 2020
Author: Abby |Category: asian, sides, vegetarian
Serves: 4 | Prep time: 5 mins | Cook time: 15 mins

Ingredients:

  • Sauce:
    • 2 Tbsps soy sauce
    • 1/2 Tbsp miso paste
    • 1/2 Tbsp chilli pepper flakes (makes it medium spicy)
    • 4 cloves garlic, minced
    • 1 tsp fresh ginger, finely minced
  • 1 Tbsp sesame seeds
  • 1 Tbsp oil
  • 600g fresh green beans, trim off ends

Directions:

  1. In a bowl, make the sauce by mixing together the soy sauce, miso paste, chilli flakes, garlic and ginger. Set aside.
  2. In a dry pan on medium heat, add the sesame seeds and toast it until light brown. Remove from heat and set aside.
  3. In the same pan, add 1 Tbsp of oil and add in the green beans. Stir-fry for a couple minutes then add in enough water to cover 1cm of the pan. Put the lid on and steam the beans until they’re tender (~5 minutes).
  4. Once tender, remove the lid and bring the heat up to MED-HIGH and continue to stir-fry until the beans are lightly browned. Turn off the heat and add the toasted sesame seeds and the sauce to the pan. Stir quickly to combine. The residual heat from the pan should cook off any liquids. Serve!

Parmesan-Crusted Cauliflower Steak


Date Published: August 8th, 2020 | Last Updated: August 8th, 2020
Author: Abby |Category: vegetarian, mains, sides, healthy
Serves: 4 | Prep time: 10 mins | Cook time: 38 mins

Jump to recipe |

Ohhhhh boy. Get ready to have your mind blown. I had never heard of cauliflower steak before until a few weeks ago when the whole family was trying to eat a little lighter. After a couple hours of googling for some food inspo, I came across this recipe from Epicurious and I instantly knew we had to make it. The result came out fantastic albeit a little salty (and I usually love my salt so that’s saying something!). The crunchy parmesan panko crust with the dijon mayo ontop of the roasted cauliflower was so delicious and adds warmth to a miserable cold day (much like today). This easy recipe is definitely a must-try! It’s going straight up to my top 20 dishes to make! I’ve adjusted the recipe to lessen the salt and made some adjustments to have this as a standalone dish with any sides of your choice.

PS: Try to get the biggest cauliflower you can find because I could eat two of these in one sitting! Or make smaller steaks and serve this as a side dish.

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

Happy cooking!

Ingredients you’ll need:

  • 2 large heads of cauliflower
  • 1/2 tsp fresh ground black pepper
  • 3 Tbsps mayonnaise
  • 1 tsp dijon mustard
  • 1/2 tsp sugar
  • Parmesan Crust Topping:
    • 3 garlic cloves, minced
    • Zest of 1 lemon (~1 Tbsp)
    • 1/3 cup fresh parsley, chopped finely
    • 1/2 cup parmesan cheese, grated
    • 6 Tbsps olive oil
    • 2/3 cup panko (Japanese breadcrumbs)

Directions:

Preheat oven to 220˚C (425 F).

Remove the outer leaves of your cauliflower heads and keep the core intact. If the bottom of the core is thick and fibrous, you can trim it off. Cutting along the widest part of the cauliflower (so you get the biggest slices), cut the cauliflower in half then slice one 3cm thick cuts from each half. Reserve the rest of the cauliflower to be used another day. Repeat for the second cauliflower.

Gently rub olive oil over and black pepper to both sides of the steaks and bake for 10-15 minutes on each side at 220˚C. You want the cauliflower to be tender and browned on the edges.

While the cauliflower is baking, combine the mayonnaise, dijon mustard and sugar in a small bowl and set aside.

In another bowl combine all the ingredients of the parmesan crust in a bowl except panko (garlic, lemon zest, parsely, parmesan, olive oil) and set aside. Don’t add the panko to this mixture until your cauliflower has cooked and you’re ready to use it, otherwise the panko can get a little soggy sitting in the bowl.

Once the cauliflower steaks have cooked on both sides, take it out of the oven and spread the mayonnaise/dijon mixture over each steak. Add panko to the parmesan crust mixture and combine then spread it ontop of the steaks. Bake the steaks for another 5-7 minutes until the panko crust is lightly browned. Serve!

Summarized Recipe:

Parmesan-Crusted Cauliflower Steak

Date Published: August 8th, 2020 | Last Updated: August 8th, 2020
Author: Abby |Category: vegetarian, mains, sides, healthy
Serves: 4 | Prep time: 10 mins | Cook time: 38 mins

Ingredients:

  • 2 large heads of cauliflower
  • 1/2 tsp fresh ground black pepper
  • 3 Tbsps mayonnaise
  • 1 tsp dijon mustard
  • 1/2 tsp sugar
  • Parmesan Crust Topping:
    • 3 garlic cloves, minced
    • Zest of 1 lemon (~1 Tbsp)
    • 1/3 cup fresh parsley, chopped finely
    • 1/2 cup parmesan cheese, grated
    • 6 Tbsps olive oil
    • 2/3 cup panko (Japanese breadcrumbs)

Directions:

  1. Preheat oven to 220˚C (425 F).
  2. Remove the outer leaves of your cauliflower heads and keep the core intact. If the bottom of the core is thick and fibrous, you can trim it off. Cutting along the widest part of the cauliflower (so you get the biggest slices), cut the cauliflower in half then slice one 3cm thick cuts from each half. Reserve the rest of the cauliflower to be used another day. Repeat for the second cauliflower.
  3. Gently rub olive oil over and black pepper to both sides of the steaks and bake for 10-15 minutes on each side at 220˚C. You want the cauliflower to be tender and browned on the edges.
  4. While the cauliflower is baking, combine the mayonnaise, dijon mustard and sugar in a small bowl and set aside.
  5. In another bowl combine all the ingredients of the parmesan crust in a bowl except panko (garlic, lemon zest, parsely, parmesan, olive oil) and set aside. Don’t add the panko to this mixture until your cauliflower has cooked and you’re ready to use it, otherwise the panko can get a little soggy sitting in the bowl.
  6. Once the cauliflower steaks have cooked on both sides, take it out of the oven and spread the mayonnaise/dijon mixture over each steak. Add panko to the parmesan crust mixture and combine then spread it ontop of the steaks. Bake the steaks for another 5-7 minutes until the panko crust is lightly browned. Serve!

Taiwanese Cold Noodles 涼麵 (Liang Mian)


Date Published: August 7th, 2020 | Last Updated: August 7th, 2020
Author: Abby |Category: asian, mains, easy, vegetarian
Serves: 4 | Prep time: 10 mins | Cook time: 2 mins + time to cook noodles

Jump to recipe |

If you’ve ever been to Taiwan in the middle of summer, you’ll know that not only does it get hot, it gets HUMID AF. What’s better on a hot sticky day than a refreshing bowl of cold noodles? This dish is commonly found everywhere in Taiwan – you can even pick them up from most convenience stores, pre-packaged in a lunch box and ready to eat – just add the sauce! The direct translation of “liang mian” is “chilled” or “cold” noodles and it’s served as a bowl of cold white noodles mixed with a savoury peanut sauce and topped with cucumber and carrot slices, occasionally a sliced egg. It’s delicious, filling and crazy easy to make! It’s also a great lunch to pack to eat on the go or to avoid the microwave queues at work or school 😉.

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:

  • Sauce:
    • 6 Tbsps crunchy peanut butter (smooth is okay too but crunchy gives it better texture)
    • 2 Tbsp soy sauce
    • 2 tsp garlic, minced
    • 2 tsp sugar
    • 2 tsp black vinegar
    • 1 tsp sesame oil
    • 3 Tbsps warm water (or more)
  • White Noodles (any brand you like)
  • 1 Tbsp sesame oil
  • 1 cucumber, julienned
  • 1 carrot, julienned

Directions:

Make the sauce by combining all the sauce ingredients together except for the water. Once combined, add 1 Tbsp of warm water at a time to the sauce and mix until you get a thin runny sauce but not overly watery (only add as much water as you need).

Make the noodles according to package instructions. Drain well and rinse under cold running water until the noodles are cooled. Drizzle 1 Tbsp of sesame oil on the noodles and mix it around so they don’t stick together.

Assemble the noodles by adding the sauce to the noodles with the cucumber and carrots. Mix until combined. Taste and adjust flavours as needed. If you’ve made too many noodles (as I always do because I’m terrible at judging how much noodles to cook), make more sauce for the noodles until you’re happy with the intensity of the flavours. Serve cold!

Tip: If you’re making this ahead of time, I’d suggest you pack the sauce separately and pour it on the noodles when you’re ready to eat to avoid the noodles getting too soft from sitting in sauce for too long.

Summarized Recipe:

Taiwanese Cold Noodles 涼麵 (Liang Mian)

Date Published: August 7th, 2020 | Last Updated: August 7th, 2020
Author: Abby |Category: asian, mains, easy, vegetarian
Serves: 4 | Prep time: 10 mins | Cook time: 2 mins + time to cook noodles

Ingredients:

  • Sauce:
    • 6 Tbsps crunchy peanut butter (smooth is okay too but crunchy gives it better texture)
    • 2 Tbsp soy sauce
    • 2 tsp garlic, minced
    • 2 tsp sugar
    • 2 tsp black vinegar
    • 1 tsp sesame oil
    • 3 Tbsps warm water (or more)
  • White Noodles (any brand you like)
  • 1 Tbsp sesame oil
  • 1 cucumber, julienned
  • 1 carrot, julienned

Directions:

  1. Make the sauce by combining all the sauce ingredients together except for the water. Once combined, add 1 Tbsp of warm water at a time to the sauce and mix until you get a thin runny sauce but not overly watery (only add as much water as you need).
  2. Make the noodles according to package instructions. Drain well and rinse under cold running water until the noodles are cooled. Drizzle 1 Tbsp of sesame oil on the noodles and mix it around so they don’t stick together.
  3. Assemble the noodles by adding the sauce to the noodles with the cucumber and carrots. Mix until combined. Taste and adjust flavours as needed. Serve cold!
    • If you’ve made too many noodles (as I always do because I’m terrible at judging how much noodles to cook), make more sauce for the noodles until you’re happy with the intensity of the flavours.

Tip: If you’re making this ahead of time, I’d suggest you pack the sauce separately and pour it on the noodles when you’re ready to eat to avoid the noodles getting too soft from sitting in sauce for too long.

Thai Green Curry (Chicken, Beef, Fish or Veg)


Date Published: August 5th, 2020 | Last Updated: August 5th, 2020
Author: Abby |Category: mains, asian, < 30mins
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

Jump to recipe |

I can never pass up a good curry no matter the cuisine. I just love the creaminess and the intense flavours. Thai curries hold a special place in my belly, especially the green curry. The green colour comes from the use of the milder green chilli pepper, kaffir lime, cilantro/coriander and sometimes basil. I love the aroma and the fact that I can pack it full of veggies and have it all swim around in the aromatic coconut sauce.

Although the flavours are complex, making a Thai curry is actually really straight forward and simple as long as you have the green curry paste, which is where most of the flavour (and effort) comes from. I was surprised how quickly it all came together when I made it for the first time. You can buy pretty decent packaged Thai curry pastes from pretty much any supermarket these days and for pretty cheap too, but if you’re like me and have the need to conquer seemingly complex recipes, you can make your own with the green curry paste recipe. I’ve written this recipe for the intention of using the homemade curry paste, however if you want to use the canned pastes, you’ll have to “freshen” it up by sautéing in some garlic and ginger to bring the flavours out.

This recipe is easily customizable with any veggies and protein you like and in any proportion. I’ve written it based on my favourite veg to put in this curry but feel free to change it up to your liking. The beauty of this curry is that because of its strong flavours, you can also put in whatever protein you like. I’ve colour-coded the recipes so it’s easier to follow if you want to make chicken, beef or fish. The other great thing about this recipe is that it’s all done in one pot so there’s minimal clean up!

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:

  • 1.5 Tbsp coconut oil
  • Meat of choice: (optional)
    • Chicken: 400g (~4) skinless boneless chicken thighs (or breast), diced into bite-sized pieces or sliced thinly (depending on how you like it)
    • Beef: 400g, sliced thinly. Any steak cut will be good.
    • Fish: 400g, diced into chunks. Use whatever fish you like. I tend to like using salmon or a white fish.
    • Vegetarian: no need for meat, just add more veggies!
  • 1 Tbsp coconut oil
  • 3/4 cup homemade Thai green curry paste (click link for recipe)
    • Please note: this recipe was written to be used with the homemade Thai green curry paste. If you want to use canned Thai green curry paste (Maesri is the go-to brand), you’ll need to “freshen” up the paste to bring out more flavour by sautéing one can (114g) it in 3 cloves of garlic and 2 Tbsps of minced ginger. I do recommend making the curry paste yourself if you’ve got time – it’s so much more aromatic.
  • 1 cup chicken stock (or vegetable stock)
  • 800ml (2 cans) coconut milk
  • Any veggies you like in your curry. I’ve written this recipe based on my favourite veg, but feel free to change it up and do you. Just keep in mind their proportions to the chicken, otherwise you may end up with a veggie curry (which is fine too if you prefer less chicken). These are what I usually add:
    • 1 1/2 cups King oyster mushrooms, roughly chopped
    • 1 1/2 cups green beans, trimmed and snapped in halves
    • 1 cup baby corn
    • 1 1/2 cups eggplant, diced and seared first for extra flavour
    • 1 1/2 cups red bell peppers/capsicum, chopped
    • 10 Thai basil leaves
  • 1/2 Tbsp fish sauce (or more to taste)
  • Sea salt + black pepper to taste
  • Sugar to taste

Directions:

Prepare your protein (if using):

If using chicken:

In medium pot on MED-HIGH heat melt the coconut oil and add in the chicken pieces (you may have to do this in batches if they’re too crowded – see tip*) and cook until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.

*Tip: You want to put the chicken pieces in the pot in a single layer to sear the outside. If you overcrowd the chicken or are overlapping them, you will likely have too much liquid released and end up boiling the chicken. Depending on the size of your pot, you may have to cook it in 2 or 3 batches.

After you’ve browned all the chicken pieces, remove them from the pot and set aside.

If using beef:

In medium pot on MED-HIGH heat melt the coconut oil and add in the beef pieces and quickly cook for a few minutes until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.

After you’ve browned all the beef pieces, remove them from the pot and set aside.

If using fish:

You don’t need to do any cooking beforehand. Just have it cut up in bite-sized pieces and add it later on with the veggies.

In the same pot still on MED-HIGH heat, discard any excess liquids and melt 1 Tbsp coconut oil. Add the green curry paste and stir for a few minutes to toast the paste. When the excess liquid has evaporated and you’re left with a semi-dry paste (see photo above), add in the chicken stock and coconut milk. Reduce the heat to MED, put a lid on and let the mixture simmer for 5 minutes.

Add in your veggies and chicken, beef or fish and continue to cook the curry without the lid for another 5 minutes or until all your protein and veg have cooked. Add in the fish sauce. Taste and adjust flavours as needed. If not salty enough add more salt, add sugar if not sweet enough. Serve!

Tip: If you want to turn this into a soup, add in 1 extra cup (250ml) of chicken stock. Feel free to add in some noodles too!

Summarized Recipe:

Thai Green Curry (Chicken, Beef, Fish or Veg)

Date Published: August 5th, 2020 | Last Updated: August 5th, 2020
Author: Abby |Category: mains, asian, < 30mins
Serves: 4-6 | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

  • 1.5 Tbsp coconut oil
  • Meat of choice:
    • Chicken: 400g (~4) skinless boneless chicken thighs (or breast), diced into bite-sized pieces or sliced thinly (depending on how you like it)
    • Beef: 400g, sliced thinly. Any steak cut will be good.
    • Fish: 400g, diced into chunks. Use whatever fish you like. I tend to like using salmon or a white fish.
    • Vegetarian: no need for meat, just add more veggies!
  • 1 Tbsp coconut oil
  • 3/4 cup homemade Thai green curry paste (click link for recipe)
    • Please note: this recipe was written to be used with the homemade Thai green curry paste. If you want to use canned Thai green curry paste (Maesri is the go-to brand), you’ll need to “freshen” up the paste to bring out more flavour by sautéing one can (114g) it in 3 cloves of garlic and 2 Tbsps of minced ginger. I do recommend making the curry paste yourself if you’ve got time – it’s so much more aromatic.
  • 1 cup (250ml) chicken stock (or vegetable stock)
  • 800ml (2 cans) coconut milk
  • Any veggies you like in your curry. I’ve written this recipe based on my favourite veg, but feel free to change it up and do you. Just keep in mind their proportions to the chicken, otherwise you may end up with a veggie curry (which is fine too if you prefer less chicken). These are what I usually add:
    • 1 1/2 cups King oyster mushrooms, roughly chopped
    • 1 1/2 cups green beans, trimmed and snapped in halves
    • 1 cup baby corn
    • 1 1/2 cups eggplant, diced and seared first for extra flavour
    • 1 1/2 cups red bell peppers/capsicum, chopped
    • 10 Thai basil leaves
  • 1/2 Tbsp fish sauce (or more to taste)
  • Sea salt + black pepper to taste
  • Sugar to taste

Directions:

  1. Prepare your protein (if using):
    • If using chicken:
      1. In medium pot on MED-HIGH heat melt the coconut oil and add in the chicken pieces (you may have to do this in batches if they’re too crowded – see tip*) and cook until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.
        • *Tip: You want to put the chicken pieces in the pot in a single layer to sear the outside. If you overcrowd the chicken or are overlapping them, you will likely have too much liquid released and end up boiling the chicken. Depending on the size of your pot, you may have to cook it in 2 or 3 batches.
      2. After you’ve browned all the chicken pieces, remove them from the pot and set aside.
    • If using beef:
      1. In medium pot on MED-HIGH heat melt the coconut oil and add in the beef pieces and quickly cook for a few minutes until lightly brown on the outside. Don’t worry about it cooking all the way through – it will finish cooking in the curry.
      2. After you’ve browned all the beef pieces, remove them from the pot and set aside.
    • If using fish:
      • You don’t need to do any cooking beforehand. Just have it cut up in bite-sized pieces and add it later on with the veggies.
  2. In the same pot still on MED-HIGH heat, discard any excess liquids and melt 1 Tbsp coconut oil. Add the green curry paste and stir for a few minutes to toast the paste. When the excess liquid has evaporated and you’re left with a semi-dry paste, add in the chicken stock and coconut milk. Reduce the heat to MED, put a lid on and let the mixture simmer for 5 minutes.
  3. Add in your veggies and chicken, beef or fish and continue to cook the curry without the lid for another 5 minutes or until all your protein and veg have cooked. Add in the fish sauce. Taste and adjust flavours as needed. If not salty enough add more salt, add sugar if not sweet enough. Serve!

Tip: If you want to turn this into a soup, add in 1 extra cup (250ml) of chicken stock. Feel free to add in some noodles too!