Quick and Easy Shrimp & Egg Tofu Bites


Date Published: Sept 24th, 2025 | Last Updated: Sept 24th, 2025
Author: Abby |Category: appetizer, snacks, asian, <30 mins, easy, healthy, low-cal
Serves: 1 plate as an appetizer | Prep time: 10 mins | Cook time: 10 mins

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This shrimp and egg tofu bites dish is a super easy Asian appetizer/snack that cooks up quickly and looks impressive. If you’re in a pinch for a dinner party or just feeling snacky, this is the recipe for you! It’s made of homemade shrimp paste and soft egg tofu, finished off with a simple savoury sauce.

A note on egg tofu:

If you’re unfamiliar with egg tofu, it is a soft tofu (not quite silken) that has a yellow-tinge in colour and is often packaged in a plastic tube, like the picture on the right. You can find it in the tofu section of most Asian supermarkets.

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

Happy cooking!

Equipment you’ll need:

  • Food processor (optional but it will make your life easier)
  • Large steaming basket or a metal trivet in a wok with a lid

Ingredients you’ll need:

  • Shrimp mixture:
    • 6 large (140g) raw shrimp, deshelled and deveined
    • 1 Tbsp (13g) ginger, peeled and roughly chopped
    • 2 green onions (white and green parts separated)
    • 1 tsp Shaoxing wine (Chinese cooking wine)
    • 1/2 tsp corn starch
    • 1/2 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp kosher salt
  • 1 package egg tofu
  • Sauce:
    • 1/3 cup water
    • 1/2 tsp soy sauce
    • 1 tsp oyster sauce
    • 1/4 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp granulated sugar
    • 1/2 tsp corn starch

Directions:

Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.

In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.

Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).

Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.

When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

Summarized Recipe:

Quick and Easy Shrimp & Egg Tofu Bites

Date Published: Sept 24th, 2025 | Last Updated: Sept 24th, 2025
Author: Abby |Category: appetizer, snacks, asian, <30 mins, easy, healthy, low-cal
Serves: 1 plate as an appetizer | Prep time: 10 mins | Cook time: 10 mins

Ingredients:

  • Shrimp mixture:
    • 6 large (140g) raw shrimp, deshelled and deveined
    • 1 Tbsp (13g) ginger, peeled and roughly chopped
    • 2 green onions (white and green parts separated)
    • 1 tsp Shaoxing wine (Chinese cooking wine)
    • 1/2 tsp corn starch
    • 1/2 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp kosher salt
  • 1 package egg tofu
  • Sauce:
    • 1/3 cup water
    • 1/2 tsp soy sauce
    • 1 tsp oyster sauce
    • 1/4 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp granulated sugar
    • 1/2 tsp corn starch

Directions:

  1. Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.
  2. In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.
  3. Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).
  4. Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.
  5. When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

AbbyLeave a comment

BAPS Swaminarayan Akshardham – The Largest Hindu Temple Outside of Asia


Date Published: April 20th, 2025 | Last Updated: April 20th, 2025
Author: Abby | Category: Travel, USA
Date of travel: March 1st, 2025

Contents:

  1. Visitor Etiquette & Dress Code
  2. How much time do I need?
  3. Get here early!
  4. When you arrive
  5. Welcome Center
  6. Mandir
  7. Akshardham – the main temple
  8. Parikrama – Red corridor walkway
  9. Shayona Cafe, Gift Shop, Back to the Welcome Center

Location: 112 N Main Street, Robbinsville, NJ 08561 USA
Opening hours: Wednesday to Monday 9am – 7:30pm (closed Tuesdays), gets busy – come early!
Website: https://usa.akshardham.org/
Entry fees: FREE, but you need to reserve a timed ticket on the weekends and on holidays
Time needed: at least 2 hours to walk through everything, more if you want to check out the cafe

BAPS Swaminarayan Akshardham is the largest Hindu temple outside of Asia and it is SERIOUSLY impressive and a MUST visit in New Jersey. It opened only in October 2023 and took 7 years to build with 12000+ volunteers. Some parts are still under construction.

BAPS stands for Bochasanwasi Shri Akshar Purushottam Swaminarayan Sanstha and it is a socio-spiritual Hindu faith that was revealed by Bhagwan Swaminarayan (1781-1830) in the late 18th century and established in 1907 by Shastriji Maharaj (1865-1951). Founded on the pillars of practical spirituality, the BAPS reaches out far and wide to address the spiritual, moral and social challenges and issues we face in our world. Its strength lies in the purity of its nature and purpose. – https://www.baps.org/About-BAPS/WhoWeAre.aspx

There are multiple BAPS temples globally and more than one location in New Jersey, so make sure you’re inputting the right one when travelling here!

Visitor Etiquette & Dress Code

This beautiful temple is a place of quiet worship and there are a few rules when visiting. The most important is the dress code. Your shoulders and knees need to be covered – if you forget, there may be some shawls or coverings available on the day but you’ll need to ask the information desk.

They will ask you to remove your shoes when entering the temple so be prepared to walk either barefoot or in socks for the majority of your visit. There are shoe shelves at the entrance of each temple.

Respect the silence. People worship here. You can spend as long as you like inside the temples, but be mindful of the volume of your voice.

How much time do I need?

You need at least 2 hours to walk through it all, more if you want to go to the cafe or shop at their grocery store.

Get here early!

Although this temple only opened less than 2 years ago and it’s not quite a tourist hot spot (yet), it still gets busy as the day goes on. I’d recommend coming early in the morning when it’s quieter and feels more serene and there’s also the added bonus of fewer people in your photos and better parking.

When you arrive:

Here’s an overview of the grounds from their website: https://usa.akshardham.org/explore

When you arrive, you’ll see the building from the parking lot. You’ll first walk through the garden area with large golden statue of the child yogi Nilkanth Varni, later known as Bhagwan Swaminarayan and see his 7 year path across the Indian subcontinent during his youth. Bhagwan Swaminarayan is seen as the reincarnation of God and was a spiritual leader and credited for being the founder of the BAPS religion. This statue stands 49 feet tall, to represent his 49 years on earth.

As you walk through the area, you’ll get a great view of the temple with a pool of water in front known as the Brahma Kund. Water represents life and in this pool there’s a mix of water brought from 108 holy rivers and lakes around India and also water from all 50 states in the USA!

Welcome Center

When you reach the Welcome Center on the right side of the temple, this is where they’ll scan your reserved ticket (on weekends or holidays). You’ll go through security then meet some lovely greeters that will give you a map of the grounds and explain the lay of the land.

Guided tours are offered every hour and subject to availability. Check with the information desk if you’re interested. There are also wheelchairs available if needed.

You’ll start your visit at the orientation theatre where they’ll play a 7 minute long video that gives you an overview of this place and areas to visit. There are multiple theatres here so you’re never waiting long for the next video to start. After the video, appreciate the architecture and artwork within this beautiful building.

Mandir

From the Welcome Center you’ll next come across the Mandir. The Mandir is considered the house of the god to whom it is dedicated and is a space for individual worship and personal prayers. There are no photos allowed in here, but there are beautiful marble paintings and carved marble columns similar to the inside of the Akshardham (the main temple). Their website will have photos of the inside if you’re interested in taking a peak, but I highly recommend experiencing the space yourself.

The Mandir is closed at certain times of the day, so keep an eye on the time when you visit. You can always explore the rest of the grounds and come back. It’s a smaller space, takes about 15 minutes to walk through, but there are colourful marble walls here that make it unique compared to the Akshardham.

Akshardham – the main temple

From the Mandir, walk through the centre of the campus and head straight towards the Akshardham – the main temple. You can take plenty of photos on the outside, but no photos are allowed inside.

You will need to take off yours shoes in the Akshardham at the designated shoe shelves. It takes about 30 minutes to walk through it all. The inside is full of amazing intricately carved marble everywhere you turn, including the beautiful ceilings. You get a sense of serenity in this place. The carvings are done by master carvers in India and is then shipped to the USA piece by piece and assembled like a puzzle.

Parikrama – Red corridor walkway

Surrounding the Akshardham are carved red corridor walkways called the Parikrama. These beautiful carved gates creates a trippy effect when you look through. You’ll come across these right at the start of the visit and you could have walked through them clockwise to reach the Akshardham instead of through the middle, but you’ll also come across it when you exit the Akshardham back towards the Welcome Center.

Shayona Cafe, Gift Shop, Back to the Welcome Center

Lastly you’ll enter a building next to the Akshardham that contains the gift shop, cafe, then back to the Welcome Center. There’s an express cafe that’s not always open but the main cafe is the Shayona Cafe which doesn’t open until 11am. They serve both Indian and American food (see photo below of their menu). It looks pretty nice but unfortunately we had lunch plans already so didn’t stay for a bite. Across from the cafe is also a food shop where you can pick up some groceries.

I hope you enjoyed scrolling through our trip to this amazing temple! I highly recommend anyone to visit – it’s such a unique gem in New Jersey!

AbbyLeave a comment

Beef Bulgogi


Date Published: April 18th, 2025 | Last Updated: April 18th, 2025
Author: Abby |Category: mains, asian, quick, easy,
Serves: 4 | Prep time: 12 hours (marinate overnight) | Cook time: 10 minutes

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Bulgogi is a Korean dish that consists of thinly sliced meat (most commonly beef, but you can find pork and chicken variations too) marinated in soy sauce, sugar, sesame oil, garlic and ginger. Once marinated, this dish is so quick to cook that it only takes a few minutes on the grill, perfect for a busy quick weeknight dinner if you marinate the meat the night before. Serve it over rice, lettuce wraps, or perilla leaves with a side of veggies. This flavourful dish will surely be a hit!

3 Methods for thinly sliced beef:

  1. For best and most uniform results: Freeze the raw steak for 20-30 minutes until semi-firm, then use a meat slicer to slice as thin as possible. I have this model of meat slicer that I chose for the decent price and its relatively small size.
Freeze until semi-firm

2. Freeze the raw steak for 20-30 minutes until semi-firm, then use a sharp knife to slice as thin as possible.

Freeze until semi-firm

3. Buy pre-sliced frozen beef from the hotpot section of most asian grocery stores. This will be the easiest method but will also likely be more expensive.

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:

  • Marinade:
    • 3 cloves garlic, minced
    • 2 tsps freshly grated ginger
    • 4 green onions, sliced to 4cm pieces
    • 1/2 small pear (80g), peeled and coarsely grated
    • 1/4 cup (66g) soy sauce (Kikkoman is fine)
    • 1/4 cup (40g) brown sugar
    • 2 Tbsps (30g) toasted sesame oil
    • 1.5 Tbsps (30g) gochujang (Korean red chilli paste)
  • 700g/1.5 pounds boneless rib eye steak, sliced thinly (for cheaper options, flank steak or skirt steak will also do)
  • Garnish: chopped green onion and sesame seeds

Directions:

Put all the marinade ingredients in a bowl and mix well: 3 cloves minced garlic, 2 tsps grated ginger, 4 green onions sliced to 4cm pieces, 1/2 of a pear, grated (80g), 1/4 cup (66g) soy sauce, 1/4 cup (40g) brown sugar, 2 Tbsps (30g) toasted sesame oil, 1.5 Tbsps (30g) gochujang.

Add the thinly sliced steak into the marinade and massage well. Pour the contents into a resealable bag and marinate in the refrigerator overnight.

Take out the marinated steak 20 minutes prior to cooking to let the meat come to room temperature.

When ready to cook, use a flat skillet or grill pan on MED-HIGH heat and add a drizzle of oil. Add the marinated steak and cook for roughly 2-3 minutes per side until slightly charred and cooked. Done!

Serve with rice. Garnish with more green onion and sesame seeds.

Summarized Recipe:

Beef Bulgogi

Date Published: April 18th, 2025 | Last Updated: April 18th, 2025
Author: Abby |Category: mains, asian, quick, easy,
Serves: 4 | Prep time: 12 hours (marinate overnight) | Cook time: 10 minutes

Ingredients:

  • Marinade:
    • 3 cloves garlic, minced
    • 2 tsps freshly grated ginger
    • 4 green onions, sliced to 4cm pieces
    • 1/2 small pear (80g), peeled and coarsely grated
    • 1/4 cup (66g) soy sauce (Kikkoman is fine)
    • 1/4 cup (40g) brown sugar
    • 2 Tbsps (30g) toasted sesame oil
    • 1.5 Tbsps (30g) gochujang (Korean red chilli paste)
  • 700g/1.5 pounds boneless rib eye steak, sliced thinly (for cheaper options, flank steak or skirt steak will also do)
  • Garnish: chopped green onion and sesame seeds

Directions:

  1. Put all the marinade ingredients in a bowl and mix well: 3 cloves minced garlic, 2 tsps grated ginger, 4 green onions sliced to 4cm pieces, 1/2 of a pear, grated (80g), 1/4 cup (66g) soy sauce, 1/4 cup (40g) brown sugar, 2 Tbsps (30g) toasted sesame oil, 1.5 Tbsps (30g) gochujang.
  2. Add the thinly sliced steak into the marinade and massage well. Pour the contents into a resealable bag and marinate in the refrigerator overnight.
  3. Take out the marinated steak 20 minutes prior to cooking to let the meat come to room temperature.
  4. When ready to cook, use a flat skillet or grill pan on MED-HIGH heat and add a drizzle of oil. Add the marinated steak and cook for roughly 2-3 minutes per side until slightly charred and cooked. Done! Serve with rice. Garnish with more green onion and sesame seeds.

Abby1 Comment

Asian Chicken Rice


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

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What is Chicken Rice?

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

Why is the rice yellow?

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

Stove top vs Instant Pot?

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

What is Schmaltz?

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

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

What is Asian Chicken Powder 雞粉?

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

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

Stove Top Directions:

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

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

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

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

Instant Pot Directions:

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

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

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

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

Summarized Recipe:

Asian Chicken Rice

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

Ingredients:

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

Stove Top Directions:

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

Instant Pot Directions:

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

AbbyLeave a comment

Drunken Chicken (a Chinese cold dish)


Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

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Drunken Chicken is a traditional Chinese savoury appetizer dish served either cold or at room temperature. Fair warning, if you don’t like alcohol, you’re not going to like this dish. I grew up with this dish and I absolutely hated it when I was a kid because of how strong the alcohol flavour was. It was almost always served as part of a 10 course prix-fixe meal at fancy Chinese restaurants during get-togethers with extended families, work dinners, or wedding banquets. Any time there’s any occasion to celebrate, drunken chicken makes an appearance. Now as an adult and being more accustomed to alcohol, I found a new appreciation for this dish. It’s unique and is a nice way to open your palate before the hot stir frys come out, and the salty cool alcohol flavours gives a good break from hot spicy foods.

This recipe is ridiculously easy and cooks up quickly. Make sure you use good quality Shaoxing Wine for this dish since it’s 50% of the marinade – you’ll taste the difference. You’ll need to marinate the chicken for at least 2 hours or better if overnight, so make sure you give yourself enough time before serving.

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 chicken thighs, skin-on, bone in or out
  • 1 Tbsp kosher salt flakes + more to taste
  • 4x 3mm slices of ginger
  • 2 spring onions, trimmed and cut 4cm lengths
  • Ice water bath
  • 1 tsp granulated sugar
  • 1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
  • 1 Tbsp goji berries

Directions:

In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.

Add just enough water to cover the chicken

After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.

When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.

With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).

While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.

Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.

Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight.

When serving, strain the liquid from the chicken and serve chilled. Enjoy!

Summarized Recipe:

Drunken Chicken (a Chinese cold dish)

Date Published: Jan 6th, 2025 | Last Updated: Jan 6th, 2025
Author: Abby |Category: easy, <30 mins, Asian, appetizers, healthy, low cal, sides, Taiwanese
Serves: 1 plate | Prep time: 5 mins | Cook time: 28 mins (+ 2 hours marinating)

Ingredients:

  • 4 chicken thighs, skin-on, bone in or out
  • 1 Tbsp kosher salt flakes + more to taste
  • 4x 3mm slices of ginger
  • 2 spring onions, trimmed and cut 4cm lengths
  • Ice water bath
  • 1 tsp granulated sugar
  • 1.5 cups (375ml) Shaoxing Wine (Chinese cooking wine)
  • 1 Tbsp goji berries

Directions:

  1. In a pot or a deep pan (with a lid), arrange the chicken thighs in a single layer and add in 1 Tbsp salt, ginger slices, and spring onions. Add enough water to just cover the chicken. Put the lid on and turn the heat up to HIGH to bring the water to a boil, then turn it down to LOW to let the chicken simmer for 8 minutes.
  2. After 8 minutes, turn the heat off and let the chicken sit for another 5 minutes with the lid on (do not open the lid until the timer is up or else you’ll let the heat escape). Prepare an ice water bath for the chicken in this time.
  3. When the timer is up, check that the chicken is cooked (internal temp should be at least 165˚F/74˚C). If it hasn’t cooked, simmer it for a bit longer, otherwise remove the chicken and place it in the prepared ice water bath. This will allow the skin to firm up with a bouncy texture.
  4. With the remaining broth, turn on the heat again to MED-HIGH and let the broth simmer until the liquid has reduced to about 1.5 cups (15-20 mins).
  5. While the broth is reducing, once the chicken has cooled, remove it from the ice bath and remove the bone with your hands (if present). Slice the chicken and place it in a glass or non-reactive bowl with a lid.
  6. Once the broth has reduced, strain it into a measuring cup and add in the equivalent amount of Shaoxing wine into the measuring cup (ie. if you have 1.5 cups of broth, you will add to it 1.5 cups of the wine), 1 tsp sugar, and the goji berries. Stir until the sugar dissolves and taste. You should have a very savoury alcohol-tasting broth.
  7. Pour the alcohol/broth mixture into the bowl with the sliced chicken and cover. Refrigerate to marinate for at least 2 hours or overnight. When serving, strain the liquid from the chicken and serve chilled. Enjoy!

AbbyLeave a comment

Korean Sweet Pickled Radish (“Chicken-mu”)


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

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

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

What type of radish?

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

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:

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

Directions:

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

Rinse
Peel
Dice

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

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

Summarized Recipe:

Korean Sweet Pickled Radish (“Chicken-mu”)

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

Ingredients:

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

Directions:

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

AbbyLeave a comment

Taiwanese Pickled Garlic Smashed Cucumber


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

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

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

Directions:

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

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

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

Summarized Recipe:

Taiwanese Pickled Garlic Smashed Cucumber

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

Ingredients:

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

Directions:

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

AbbyLeave a comment

Garlic Soy Sauce Paste/Dressing


Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: easy, Asian, quick, Taiwanese, <15 mins, sauces
Serves: 1.5 cups of sauce | Prep time: 5 mins | Cook time: 5 mins

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Soy sauce paste is one of the most popular sauces you’ll find in Taiwanese street food, often drizzled over a wide variety of dishes including fried fish cake tempura, century egg with silken tofu, dan bing, sautéed vegetables…the list goes on! It’s so versatile, yet so difficult to find outside of Taiwan.

Soy sauce paste is more than just thickened soy sauce – it’s lightly sweetened but still maintains the umami profile. It’s a little similar to oyster sauce – in fact, some people use it interchangeably with vegetarian/mushroom oyster sauce if soy sauce paste is not readily available.

This recipe is a garlic version of the classic soy sauce paste which in my opinion makes it even better! It’s quick and easy, and the sauce will keep in the fridge for up to a week – just give it a shake each time you’re about to use it!

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:

  • Garlic puree:
    • 4 cloves (25g) garlic, peeled with fibrous ends cut off
    • 1/2 cup (120ml) water
  • Soy sauce paste:
    • 1/4 cup (60ml) soy sauce (ie. kikkoman)
    • 1/4 cup (60ml water)
    • 2 Tbsps (25g) granulated sugar
    • 1.5 Tbsps cornstarch
    • 2 Tbsps water
  • 2 Tbsps (25g) granulated sugar

Directions:

Make the garlic purée: Add the garlic with 1/2 cup of water into a high speed blender. Blend until you get a smooth paste. Set aside.

Add the soy sauce paste ingredients to a saucepan
Let the sauce come to a simmer
Make a cornstarch/water slurry
Add the slurry to the pan once it starts to simmer
Continuously whisk until you get a paste
Soy sauce paste completed

Make the soy sauce paste: In a small saucepan on MED heat, add in the soy sauce, 1/4 cup water, and sugar. Stir until the sugar has dissolved. Let the sauce come to a light simmer. While you’re waiting, in a separate bowl, mix together the cornstarch and 2 Tbsps of water. When the sauce has come to a simmer, add in the cornstarch/water mixture and continuously whisk for about 1 minute or until the mixture comes to a gloopy paste. Turn off the heat and set aside to let cool.

Place the paste in a bowl
Add in the garlic puree
Mix well
Store in an airtight container for up to 1 week

Once the soy sauce paste has slightly cooled, add in the garlic purée (from step 1) and 2 Tbsps of sugar. Mix it all together and taste to adjust salt or sugar. Done! Keeps well in the fridge for up to 1 week.

Summarized Recipe:

Garlic Soy Sauce Paste/Dressing

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: easy, Asian, quick, Taiwanese, <15 mins, sauces
Serves: 1.5 cups of sauce | Prep time: 5 mins | Cook time: 5 mins

Ingredients:

  • Garlic puree:
    • 4 cloves (25g) garlic, peeled with fibrous ends cut off
    • 1/2 cup (120ml) water
  • Soy sauce paste:
    • 1/4 cup (60ml) soy sauce (ie. kikkoman)
    • 1/4 cup (60ml water)
    • 2 Tbsps (25g) granulated sugar
    • 1.5 Tbsps cornstarch
    • 2 Tbsps water
  • 2 Tbsps (25g) granulated sugar

Directions:

  1. Make the garlic purée: Add the garlic with 1/2 cup of water into a high speed blender. Blend until you get a smooth paste. Set aside.
  2. Make the soy sauce paste: In a small saucepan on MED heat, add in the soy sauce, 1/4 cup water, and sugar. Stir until the sugar has dissolved. Let the sauce come to a light simmer. While you’re waiting, in a separate bowl, mix together the cornstarch and 2 Tbsps of water. When the sauce has come to a simmer, add in the cornstarch/water mixture and continuously whisk for about 1 minute or until the mixture comes to a gloopy paste. Turn off the heat and set aside to let cool.
  3. Once the soy sauce paste has slightly cooled, add in the garlic purée (from step 1) and 2 Tbsps of sugar. Mix it all together and taste to adjust salt or sugar. Done! Keeps well in the fridge for up to 1 week.

AbbyLeave a comment

Bakkwa – Chinese Pork Jerky (sweet and salty goodness)


Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, snacks
Serves: 2 batches (20 pieces) | Prep time: 24 hours to marinate | Cook time: 1 hour

Jump to recipe |

Unlike a Western-style of jerky that’s usually tougher and dehydrated, Bakkwa is a Chinese-style pork jerky that’s much softer, has a very different flavour profile, and in my opinion, WAY more addicting. It’s made by marinating ground pork in sauces and spices then grilled or baked in a very thin layer. It kind of reminds me of lap cheong (Chinese sausage) but with a sweet glaze.

Because they’re made with fatty ground pork and are grilled, Bakkwa is considered an indulgent food item in Asia and is not eaten all the time due to health considerations (and also they can surprisingly get quite expensive). If you’re looking for Bakkwa in Asia, ‘Bee Cheng Hiang’ is the most popular (and common) place to get it. They’ve got multiple locations throughout in Asia and sell them either fresh as street food or in real fancy packages. They are very popular gift items as souvenirs and also during Chinese New Year. Many countries no longer allow foriegn pork products into the country so sadly we couldn’t stock up on it when we were in Singapore or Taiwan 💔😞.

I had always though Bakkwa was super difficult to make due to the high price point and the complex flavours, but I recently came across a homemade Bakkwa recipe that made it look so damn simple, that I had to try it myself. I googled a few different recipes, a after a bit of trial and error and tweaking, I’ve finally put together my own blend of sauces and spices that comes pretty close to what you get in the shops. The best part is that it really is very simple and SO MUCH cheaper than buying it in stores. You’ve definitely got to try out this recipe.

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:

  • 600g ground pork
  • 200g (1 cup) granulated sugar
  • 2 Tbsps water
  • 2 Tbsps dark soy sauce
  • 2 Tbsps fish sauce
  • 1.5 Tbsps oyster sauce
  • 1 Tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp ground white pepper
  • 2 tsps 5-spice powder
  • 1 tsp ginger powder
  • Glaze: 2 Tbsps (40g) honey + 1 Tbsp water

Directions:

Mix all the ingredients of the bakkwa (except the glaze) together in a mixing bowl: ground pork, sugar, water, dark soy sauce, fish sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, 5-spice powder, and ginger powder. Place in an airtight container or ziploc bag and let it marinate in the fridge overnight.

The next day, preheat the oven to 300˚F/150˚C.

Divide the pork into two equal portions and place each one on a liner.
Spread out the pork with a spoon
Place cling wrap over top and use a rolling pin to flatten it evenly
Roll it out to a 2mm thickness
Use a butter knife to straighten the edges and even it out

Prepare 2 lined baking trays. Take the liner out from the trays and divide the marinated pork into two equal batches onto each liner. Use the back of a spoon and spread out the pork evenly. Place a sheet of plastic wrap over the top of the pork and use a rolling pin to further flatten the pork to a 2mm in thickness. You can use a butter knife to straighten the edges as best as you can to make it a clean rectangle (see photo).

Bake until the pork can be lifted in one piece without breaking
Finished initial baking
Discard excess liquid
Cut it up to size
Flip and bake again
Second side baked

Bake the pork in the preheated oven for 15-20 minutes or until the edges are slightly brown and the pork is firm enough to lift up in one piece. Pour out any excess liquid that is released when baking. Use kitchen scissors and cut the pork into even pieces then flip them. Bake again for another 15-20 minutes so the other side is slightly browned.

While the pork is baking, make the glaze by mixing 2 Tbsps honey with 1 Tbsp of water.

Honey water glaze
Glaze each piece
Broil for 1-2 mins
Flip and glaze again
Caramelization of the glaze under the broiler

Once both sides have been baked, turn the oven setting to BROIL. While the oven heats up further, brush the glaze over the top of each piece. Continue to bake on a broil setting for 1-2 minutes on the top rack to let the glaze caramelize – watch the bakkwa carefully so it doesn’t burn. Remove from the oven, flip each piece over and brush the glaze on top. Put it back in the oven on broil for another 1-2 minutes until caramelized.

Once finished, turn off the oven and let the pork pieces cool on a cooling rack. Done!

Summarized Recipe:

Bakkwa – Chinese Pork Jerky (sweet and salty goodness)

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, snacks
Serves: 2 batches (20 pieces) | Prep time: 24 hours to marinate | Cook time: 1 hour

Ingredients:

  • 600g ground pork
  • 200g (1 cup) granulated sugar
  • 2 Tbsps water
  • 2 Tbsps dark soy sauce
  • 2 Tbsps fish sauce
  • 1.5 Tbsps oyster sauce
  • 1 Tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp ground white pepper
  • 2 tsps 5-spice powder
  • 1 tsp ginger powder
  • Glaze: 2 Tbsps (40g) honey + 1 Tbsp water

Directions:

  1. Mix all the ingredients of the bakkwa (except the glaze) together in a mixing bowl: ground pork, sugar, water, dark soy sauce, fish sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, 5-spice powder, and ginger powder. Place in an airtight container or ziploc bag and let it marinate in the fridge overnight.
  2. The next day, preheat the oven to 300˚F/150˚C.
  3. Prepare 2 lined baking trays. Take the liner out from the trays and divide the marinated pork into two equal batches onto each liner. Use the back of a spoon and spread out the pork evenly. Place a sheet of plastic wrap over the top of the pork and use a rolling pin to further flatten the pork to a 2mm in thickness. You can use a butter knife to straighten the edges as best as you can to make it a clean rectangle (see photo).
  4. Bake the pork in the preheated oven for 15-20 minutes or until the edges are slightly brown and the pork is firm enough to lift up in one piece. Pour out any excess liquid that is released when baking. Use kitchen scissors and cut the pork into even pieces then flip them. Bake again for another 15-20 minutes so the other side is slightly browned.
  5. While the pork is baking, make the glaze by mixing 2 Tbsps honey with 1 Tbsp of water.
  6. Once both sides have been baked, turn the oven setting to BROIL. While the oven heats up further, brush the glaze over the top of each piece. Continue to bake on a broil setting for 1-2 minutes on the top rack to let the glaze caramelize – watch the bakkwa carefully so it doesn’t burn. Remove from the oven, flip each piece over and brush the glaze on top. Put it back in the oven on broil for another 1-2 minutes until caramelized. Once finished, turn off the oven and let the pork pieces cool on a cooling rack. Done!

AbbyLeave a comment