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)

Ingredients:

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

Directions:

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

January 6, 2025December 18, 2024

AbbyLeave a comment

Korean Sweet Pickled Radish (“Chicken-mu”)

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

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

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

What type of radish?

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

Happy cooking!

Ingredients you’ll need:

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

Directions:

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

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

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

Summarized Recipe:

Korean Sweet Pickled Radish (“Chicken-mu”)

Ingredients:

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

Directions:

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

April 16, 2024December 30, 2024

AbbyLeave a comment

Taiwanese Pickled Garlic Smashed Cucumber

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

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

Happy cooking!

Ingredients you’ll need:

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

Directions:

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

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

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

Summarized Recipe:

Taiwanese Pickled Garlic Smashed Cucumber

Ingredients:

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

Directions:

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

April 16, 2024

AbbyLeave a comment

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!

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

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.

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

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:

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.
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.
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.

April 16, 2024April 16, 2024

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

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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.

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.

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

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.

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)

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:

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.
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 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.
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!

April 14, 2024

AbbyLeave a comment

Cantonese Fried Fish with a Corn Gravy (粟米斑塊)

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: Asian, easy, mains
Serves: 4-6 (1 large plate) | Prep time: 20 mins | Cook time: 30 mins

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This dish a wrapped in nostalgia for me. It’s fried fish fillet pieces with a cornstarch/egg/corn gravy drizzled over top. It’s a savoury dish with a little sweetness in the sauce. Serve over a bed of jasmine rice and some veggies.

When our family first moved to Canada from Taiwan, there were limited options of Asian restaurants and grocery stores in our neighbourhood at the time. I remembered my mom always went to the same small Asian grocery store and beside it was a little Asian restaurant called ‘New Asia’. It was a small place with no more than 4-5 tables, each with a thick layer of disposable white plastic tablecloths on top. We’d either dine-in or mom would occasionally get takeaway to bring home after a visit to the grocery store next door. On one dine-in occasion, I must’ve been about 8-9 years old at the time, it was a quiet wintery night and there was only one other table apart from ours at the restaurant. My mom was taking care of us 3 kids on her own and suddenly the older white couple at the other table came over to us and gave us their order of corn fish that had just arrived at their table. They said it was really good and we had to try it. I thought it was really random that these strangers were offering us part of their dinner, but my mom didn’t want to be rude so she accepted it. There is a lot of similarity and overlap in Taiwanese/Chinese/Cantonese cuisine, but I had never seen corn fish before. It looked like a weird plate of corn goop over fish and at first we were skeptical, but we all tried it and it was AMAZING! Ever since then, that corn fish dish became one of our favourite items to order. Sadly, that restaurant has since closed down (ages ago, actually) and I had forgotten all about that dish until in recent years I was walking past a Cantonese restaurant in Melbourne and they had their menu with blown up photos pasted all over their windows and surprisingly, corn fish was one of the photos! It brought me right back to those childhood days eating this dish with my mom and siblings.

This recipe has been on my to-cook list for a while and I have no idea why it took me so long to actually attempt it, but it’s actually so much easier than I thought and it cooks up quickly. I’m proud to be adding this to my recipe collection. 😊

Happy cooking!

Ingredients you’ll need:

Fish marinade:
- 1/4 tsp kosher salt
- 1/4 tsp ground white pepper
- 2 Tbsps cornstarch
- 1 green onion, minced
- 800g boneless, skinless white fish fillets (ie. cod, haddock, tilapia, sole, pollock)
4 cups of neutral oil for frying (ie. vegetable oil, canola oil)
Breading:
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1/3 cup corn starch
Creamy Corn Gravy:
- 3/4 tsp cornstarch
- 1/3 cup water
- 1 clove garlic, minced
- 1 can (418g) creamed corn/cream style corn
- 1/4 tsp chicken stock powder
- 1 egg, beaten
Salt and black pepper to taste
Garnish (optional): sliced green onion

Directions:

Rinse and pat dry the fish and slice it into 2 inch pieces. Set aside.

Marinate the fish: In a bowl, mix together the salt, white pepper, cornstarch, and green onion. Add in the sliced fish and mix well, ensuring every piece is coated. Be careful not to break the fish when you mix. Set aside and let it marinate for 15 minutes at room temperature.

Prepare the breading: Beat the eggs into a bowl and set aside. In another bowl, mix together the flour and cornstarch.

Heat the oil in a small pot. Once the oil starts to shimmer or if it sizzles when you add in a bit of flour, it’s ready for frying.

Bread and deep fry the fish: When the oil is nearly hot enough, start breading the fish. First coat the fish in the beaten egg (prepared in step 3), then coat it in the flour and cornstarch mixture.

Gently drop the breaded fish pieces one at a time into the hot oil. Only add enough to not overcrowd the pot, roughly 6-7 pieces per batch. Move the pieces around, making sure they’re not sticking to each other and not sticking to the bottom of the pot. Cook for 5-7 minutes or until the outside is slightly browned. Use a slotted spoon to remove the fish from the oil and let it cool on a rack. Repeat this process until all of the fish is fried. Once all of the fish have been fried, fry them all a second time for 2 minutes per batch, starting from the most cooled batch first. This will make the fish extra crispy. Once finished, turn off the heat and set the fried fish aside on the cooling rack while you prepare the corn gravy.

Make the corn gravy: In a small bowl, mix together the cornstarch and water, ensuring there are no lumps. Set aside.

In a saucepan on MED heat, add a small drizzle of oil and sauté the garlic for 1 minute until fragrant. Add in the creamed corn, chicken stock powder, and the cornstarch/water mixture. Whisk everything well and let the sauce come to a boil. Turn the heat down and drizzle the beaten egg into the sauce. Slowly mix it around until the egg is cooked. You want swirls of cooked egg, so don’t over mix it. Once the egg has cooked, turn off the heat. Taste and adjust salt and black pepper to taste.

Finishing touches: To serve, put the fried fish pieces onto a serving plate and pour the hot corn gravy over top. Garnish with sliced green onion. Serve immediately with a side of rice. Done!

Summarized Recipe:

Cantonese Fried Fish with a Corn Gravy (粟米斑塊)

Ingredients:

Fish marinade:
- 1/4 tsp kosher salt
- 1/4 tsp ground white pepper
- 2 Tbsps cornstarch
- 1 green onion, minced
- 800g boneless, skinless white fish fillets (ie. cod, haddock, tilapia, sole, pollock)
4 cups of neutral oil for frying (ie. vegetable oil, canola oil)
Breading:
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1/3 cup corn starch
Creamy Corn Gravy:
- 3/4 tsp cornstarch
- 1/3 cup water
- 1 clove garlic, minced
- 1 can (418g) creamed corn/cream style corn
- 1/4 tsp chicken stock powder
- 1 egg, beaten
Salt and black pepper to taste
Garnish (optional): sliced green onion

Directions:

Rinse and pat dry the fish and slice it into 2 inch pieces. Set aside.
Marinate the fish: In a bowl, mix together the salt, white pepper, cornstarch, and green onion. Add in the sliced fish and mix well, ensuring every piece is coated. Be careful not to break the fish when you mix. Set aside and let it marinate for 15 minutes at room temperature.
Prepare the breading: Beat the eggs into a bowl and set aside. In another bowl, mix together the flour and cornstarch.
Heat the oil in a small pot. Once the oil starts to shimmer or if it sizzles when you add in a bit of flour, it’s ready for frying.
Bread and deep fry the fish: When the oil is nearly hot enough, start breading the fish. First coat the fish in the beaten egg (prepared in step 3), then coat it in the flour and cornstarch mixture. Gently drop the breaded fish pieces one at a time into the hot oil. Only add enough to not overcrowd the pot, roughly 6-7 pieces per batch. Move the pieces around, making sure they’re not sticking to each other and not sticking to the bottom of the pot. Cook for 5-7 minutes or until the outside is slightly browned. Use a slotted spoon to remove the fish from the oil and let it cool on a rack. Repeat this process until all of the fish is fried. Once all of the fish have been fried, fry them all a second time for 2 minutes per batch, starting from the most cooled batch first. This will make the fish extra crispy. Once finished, turn off the heat and set the fried fish aside on the cooling rack while you prepare the corn gravy.
Make the corn gravy: In a small bowl, mix together the cornstarch and water, ensuring there are no lumps. Set aside. In a saucepan on MED heat, add a small drizzle of oil and sauté the garlic for 1 minute until fragrant. Add in the creamed corn, chicken stock powder, and the cornstarch/water mixture. Whisk everything well and let the sauce come to a boil. Turn the heat down and drizzle the beaten egg into the sauce. Slowly mix it around until the egg is cooked. You want swirls of cooked egg, so don’t over mix it. Once the egg has cooked, turn off the heat. Taste and adjust salt and black pepper to taste.
Finishing touches: To serve, put the fried fish pieces onto a serving plate and pour the hot corn gravy over top. Garnish with sliced green onion. Serve immediately with a side of rice. Done!

April 14, 2024

AbbyLeave a comment

Asian Smashed Cucumber Tomato Egg Salad

Date Published: Mar 5th, 2024 | Last Updated: Mar 5th, 2024
Author: Abby |Category: Asian, side dishes, salads, mains, <30 mins, easy, quick, healthy, low-cal, Taiwanese, vegetarian
Serves: 2 as mains, 1 large plate | Prep time: 30 mins | Cook time: 5 mins

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This recipe came to me on a search to use up leftover salad ingredients to clear the fridge before our 2 week vacation overseas. It’s quick, easy, flavourful, and kept us on track of our healthy eating goals! This dish is like a cross between a smashed cucumber salad and a tomato egg stir-fry (番茄炒蛋).

In our efforts to be more healthy in this new year, we stocked up on fresh salad ingredients in bulk from Costco just over a week ago and have been slowly getting through it before our trip (it’s amazing how long cos lettuce keeps in the fridge!). It’s the night before our flight and we managed to finish all the leafy greens, but I still had one cucumber and a handful of cherry tomatoes left. Toby has not been a fan of this batch of cherry tomatoes and says they’re too tart for him (I think it’s fine), so instead of making a basic chopped cucumber and tomato salad, I looked for other options that might mask the tomatoes, but to also be quick and easy so I could start packing. I came across this recipe from Bon Appétit. It came out beautifully and so easy the first time. I’ve made some adaptations and added in exact measurements and ended up with this recipe to share!

What is Asian Smashed Cucumber Salad?

Smashed cucumber salad is a very popular Chinese starter/side dish. It’s served cold and in its essence is a mix of cucumber, salt, raw garlic, and some sort of acid (usually black vinegar). It’s supposed to light and refreshing, yet still have a punch of garlicky saltiness to be savoury. There are many variations out there and some people will add in sesame seeds, chilli, ginger, and/or cilantro. You’ll commonly see this dish not only in nice restaurants, but also in small street-side shops in Taiwan. It’s quick, easy, and takes minimal effort and ingredients. An Asian smashed cucumber salad does not traditionally have tomatoes nor eggs in it, so if you want to go the OG route, leave them out, but I prefer this version because it bulks it up and balances the dish out so it’s not so punchy in flavours and you can eat a whole bowl in one sitting as a main meal.

Smashing is important!

A key component to this dish is smashing the cucumbers. If your cucumbers look like they’ve been chopped, then you haven’t smashed them enough. You want the outside skin to crack and the inside to be crushed, but not flattened. Smashing cucumbers allow the marinating sauce to penetrate deeper and infuse the flavours better. It’s also a good way to relieve some stress 😜.

Happy cooking!

Ingredients you’ll need:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber 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 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.

Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.

Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.

Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

Summarized Recipe:

Asian Smashed Cucumber Tomato Egg Salad

Ingredients:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber 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 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.
Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.
Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.
Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

March 5, 2024

AbbyLeave a comment

Spicy Asian Tuna Salad

Date Published: July 4th, 2020 | Last Updated: July 4th, 2020
Author: Abby |Category: sides/salads, <15mins
Serves: 4 | Prep time: 10mins | Cook time: 5mins

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Last weekend Toby’s dad took us deep sea tuna fishing with a fishing charter in Portland, Vic. My fishing experience is fairly limited but thankfully the charter set up all the rods for us, so all we had to do was wait until a tuna caught on and we take turns reeling them in. Luckily mine didn’t put up too much of a fight but Toby’s gave him a good workout. There was a limit of two tuna per person. We drove around for hours and caught some here and there, but alas we were two fish short of our max. We were on the boat for roughly 6 hours total. We took 4 fish home in total, ranging from 10-15kg (good thing Toby’s parents have a big freezer back on the farm). We youtube’d how to fillet a tuna and we filleted one tuna that night and have been eating it ever since. I’ve been scrambling to find some good tuna recipes and came upon some asian-inspired ones and played around with them. This recipe is the result of it! (I also used up some tuna in the salmon chowder recipe and subbed out the fish type – turned out delicious!)

This recipe has asian-inspired flavours. Some ingredients aren’t very traditionally asian (like the cranberries and raw carrots), but they have their role to play and I promise the overall flavour packs a punch! You end up with a mildly spicy, kinda sweet, crunchy, sesame tuna salad in the end. This recipe is easy and comes together quickly! You can watch the video below to guide you through the recipe.

Happy cooking!

Ingredients you’ll need:

Dressing:
- 4 Tbsp mayonnaise
- 1 Tbsp sesame oil
- 2 tsp light soy sauce
- 2 Tbsp asian chilli paste or sambal (I like to use the Lao Gan Ma crispy chilli oil (drained), but any chilli paste should do – you may want to adjust the proportions if your chilli sauce is very spicy). You can even use sriracha.
- 1 1/2 tsp honey
- 1/2 Tbsp ginger, grated

200g cooked or canned tuna, flaked and drained well
- You can use canned tuna, but for my purposes I was trying to use up the tuna fillets from our fishing trip so I quickly cooked the tuna in the oven at 180˚C for 10mins and flaked it for this recipe.
1/3 cup dried cranberries
3 Tbsp green onions, chopped (~2 stalks)
1/3 cup carrots, chopped finely
2 tsp sesame seeds
1/2 tsp chilli powder
2 Tbsp lemon juice

I was quite conservative with the spice level in this recipe – just spicy enough to leave your mouth with a slight tingle. You can choose to omit the chili powder altogether if you’re not into spicy or even double it if you’re a spice fiend. The spiciness of your chili paste will also determine how spicy your tuna salad is.

Directions:

In a bowl, mix together the dressing ingredients: mayonnaise, sesame oil, light soy sauce, asian chilli oil, honey, ginger. Set aside.

In a bigger bowl, mix together the rest of the ingredients: tuna, cranberries, green onion, carrots, sesame seeds, chili powder and lemon juice. Once combined, add in the dressing and mix until incorporated. Serve!

You can serve this as a snack or appetizer or side dish. My favourite way to serve this is in some lettuce leaves as wraps. The crisp and freshness of the lettuce cuts through the heaviness of the salad. You can also have it with crackers or spread in a tortilla to make a burrito or even between some bread to make an easy tuna salad with a punch. I also like to serve it with lemon wedges for extra zing!

Watch the Video Tutorial!

Summarized Recipe:

Spicy Asian Tuna Salad

Date Published: July 4th, 2020 | Last Updated: July 4th, 2020
Author: Abby |Category: sides/salads, <15mins
Serves: 4 | Prep time: 10mins | Cook time: 5mins

Ingredients:

Dressing:
- 4 Tbsp mayonnaise
- 1 Tbsp sesame oil
- 2 tsp light soy sauce
- 2 Tbsp asian chilli oil (I like to use the Lao Gan Ma crispy chilli oil (drained), but any chilli oil/sauce should do – you may want to adjust the proportions if your chilli sauce is very spicy)
- 1 1/2 tsp honey
- 1/2 Tbsp ginger, grated

1 1/2 cups (200g) cooked/canned tuna, flaked and drained
1/3 cup dried cranberries
3 Tbsp green onions, chopped (~2 stalks)
1/3 cup carrots, chopped finely
2 tsp sesame seeds
1/2 tsp chilli powder
2 Tbsp lemon juice

Directions:

In a bowl, mix together the dressing ingredients: mayonnaise, sesame oil, light soy sauce, asian chilli oil, honey, ginger. Set aside.
In a bigger bowl, mix together the rest of the ingredients: tuna, cranberries, green onion, carrots, sesame seeds, chili powder and lemon juice. Once combined, add in the dressing and mix until incorporated. Serve!

Notes:

You can serve this as a snack or appetizer or side dish.
My favourite way to serve this is in some lettuce leaves as wraps. You can also have it with crackers or spread in a tortilla to make a burrito or even between some bread to make an easy tuna salad with a punch.

July 4, 2020September 6, 2020

Abby3 Comments

Char Kway Teow (Stir-fried flat noodles)

Date Published: July 1st, 2020 | Last Updated: July 1st, 2020
Author: Abby |Category: mains, Asian
Serves: 4-5 | Prep time: 15mins | Cook time: 10mins

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WOOHOO!! The inaugural post of Polyphagic Abby! Welcome welcome. I’m so excited to share my favourite recipes with you!

I won’t muddle this recipe post by going into the hows and whys of starting up this food blog project in this post but if you’re interested, you can read about it here.

I’m new to the video blogging and food photography game, so don’t mind the occasional questionable camera work. We’re still working out the kinks. We’ve ordered a tripod that’s coming in the mail but I was too excited to start this blog to wait! I also got too excited taking videos of recipes that I forgot to take photos of the process as well, so don’t mind the video screenshots as part of the post for the first few recipes. heh heh.

My partner Toby rigging up the camera for my first recipe video hahaha. This is why the start of the video is a little shaky. Only 1 more week until our tripod arrives!

Toby and I have been religiously watching Masterchef 2020 lately. We’ve never watched a show so intently together before. Our favourite contestant Sarah Tiong was recently eliminated. I’ve always loved watching her put together amazing flavourful Asian dishes on the show and to my luck, she has just released a cookbook! I’ve been wanting to cook closer to my Asian roots lately and her cookbook was the perfect gateway. It’s full of amazing recipes. I absolutely recommend getting her cookbook “Sweet, Savoury, Spicy“. This char kway teow recipe was actually adapted from one of hers.

Char kway teow is a popular Malaysian/Singaporean dish. It’s a dish made from flat rice noodles (banh pho) and sautéed in Chinese sausage (lap cheong) and prawns. You can substitute the protein with anything you like and add in any extra veggies you like. This recipe is easy and cooks up quickly! You can watch the video below to guide you through the recipe.

Happy cooking!

Ingredients you’ll need:

1 packet (1kg) of cooked flat rice noodles (banh pho) – (375g uncooked packet = ~1kg cooked)
1/3 cup (90ml) of any neutral tasting oil (you can substitute with pork lard for extra flavour)
4 cloves garlic, minced
2 large red shallots, finely chopped (can substitute with 1 red onion instead)
2 medium red chilis, thinly sliced (optional)
130g (~4 medium) lap cheong sausages, thinly sliced
15 large fresh shrimp/prawns, shelled and deveined
4 Tbsps (60ml) light soy sauce
2 Tbsps (30ml) dark soy sauce
1 Tbsp (16ml) oyster sauce
1 Tbsp (16ml) fish sauce
2 tsp sugar
1 tsp ground black pepper
2 large eggs
2 cups (200g) fresh bean sprouts
2 large spring onions, cut into 2.5cm lengths

Directions:

I’d recommend having all of your ingredients prepped and ready within arm’s reach before starting this recipe. This recipe is quick and you’ll need everything one after another to ensure things don’t become overcooked since you’ll be cooking on high heat for the majority of the cook!

Cook the rice noodles according to package instructions. Different brands may differ. I bought the XL banh pho/rice stick with the three-headed elephant brand which instructed to cook the noodles in boiling water for 6-8 minutes then drain. Whatever the instructions may be, it should be fairly similar. Always taste the noodles before straining incase you need to keep them in a little longer. There’s nothing worse than tough noodles! Drain the noodles and set aside. You can add a little oil to the noodles to keep them from clumping together and easier to work with later or run them under cold water to stop them from cooking. Be gentle with the noodles so they don’t break apart.

In a large wok or skillet over high heat, add the oil (or lard) until the oil starts to smoke. Then add the garlic, shallots, chili and sausage. Stir-fry for about 30 seconds.

Add the prawns/shrimp to the pan and stir-fry for 1 minute. Shrimp cook very quickly. Don’t worry about cooking your shrimp all the way through at this stage. We just want to mix all the ingredients together. The shrimp will finish cooking once you reach the end of the recipe.

Add in the rice noodles to the pan and mix with the other ingredients while gently breaking up the noodles. Take your time making sure the noodles are mixed thoroughly and clump free without breaking them.

Once mixed, add in: light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and black pepper (you can combine these ingredients into a bowl first and then toss it all into the wok at once for ease). Stir-fry until combined.

Make a well in the centre of the pan and add the egg. Scramble it quickly until the egg is a little lumpy (~20 seconds), then mix it together with everything in the pan to continue cooking the egg.

Notice the little clumps of cooked egg in the centre? If you like to have more visually obvious eggs in your char kway teow, you can scramble the eggs further by leaving it in the well longer before mixing it in with the rest of the ingredients.

Add bean sprouts and green onion and mix for another 2mins. Turn off the heat and serve immediately. Enjoy!

Watch the Char Kway Teow Video Tutorial

Summarized Recipe:

Char Kway Teow (Stir fried flat noodles)

Date Published: June 27th, 2020 | Last Updated: June 27th, 2020
Author: Abby |Category: mains, asian
Serves: 4 – 5 | Prep time: 15mins | Cook time: 10mins

Ingredients:

1 packet of cooked flat rice noodles (banh pho) – (375g uncooked packet = ~1kg cooked)
1/3 cup (90ml) of any neutral tasting oil (can substitute with pork lard for extra flavour)
4 cloves garlic, minced
2 large red shallots, finely chopped (can substitute with 1 red onion instead)
2 medium red serrano chilis, thinly sliced (optional)
130g (~4 medium) lap cheong sausages, thinly sliced
15 large fresh shrimp/prawns, shelled and deveined
4 Tbsps (60ml) light soy sauce
2 Tbsps (30ml) dark soy sauce
1 Tbsp (16ml) oyster sauce
1 Tbsp (16ml) fish sauce
2 tsp sugar
1 tsp ground black pepper
2 large eggs
2 cups (200g) fresh bean sprouts
2 large spring onions, cut into 2.5cm lengths

Directions:

Cook the rice noodles according to package instructions. Drain and set aside. You can add a little oil to the noodles to keep them from clumping together.
In a large wok or skillet over high heat, add the oil (or lard) until the oil starts to smoke. Then add the garlic, shallots, chili and sausage. Stir-fry for about 30 seconds.
Add the prawns/shrimp to the pan and stir-fry for 1 minute.
Add in the rice noodles to the pan and mix with the other ingredients while gently breaking up the noodles.
Once mixed, add in: light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and black pepper. Stir-fry until combined.
Make a well in the centre of the pan and add the egg. Scramble it quickly until the egg is a little lumpy (~20 seconds), then mix it together with everything in the pan to continue cooking the egg.
Add bean sprouts and green onion and mix for another 2mins. Turn off the heat and serve immediately. Enjoy!

July 1, 2020August 1, 2020

AbbyLeave a comment