Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

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If you’re a fan of mushrooms, pumpkin, and curry, this is the perfect recipe for you! Adapted from this New York Times Recipe, this is the ultimate winter comfort dish. It’s savoury, hearty, filling, and packed with flavour! This curry is fully vegetarian & vegan, but for my carnivorous readers, you could easily add in some shredded roasted chicken at the end to amp up the protein, but this robust curry stands well on its own and is guaranteed to be filling.

This recipe is easy and keeps well in the fridge, so you can make it ahead of time or meal prep for the week!

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

Happy cooking!

Ingredients you’ll need:

1.2kg pumpkin or butternut squash (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
Salt and black pepper
6 medium shallots (or 1 medium onion), diced
1 tsp (4g) black mustard seeds
1 tsp (3g) cumin seeds
40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
4 garlic cloves, minced
2 tsps (4g) ground coriander
1 tsp (3g) ground turmeric
2 tsps of kosher salt
1/2 tsp ground cayenne (optional)
1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
1 zucchini, diced
1 can (403ml) unsweetened coconut milk
Optional: splash of fish sauce instead of salt at the end for extra flavour
Serve with: cooked basmati rice

Directions:

Preheat oven to 200˚C/400˚F.

Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.

In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften.

Then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.

Add curry leaves mustard seeds, cumin seeds

Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the 1 can of coconut milk and roasted pumpkin (from step 2). Simmer until the vegetables are fully cooked (5-10 minutes).

Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!

Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

Summarized Recipe:

Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

Ingredients:

1.2kg pumpkin (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
Salt and black pepper
6 medium shallots (or 1 medium onion), diced
1 tsp (4g) black mustard seeds
1 tsp (3g) cumin seeds
40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
4 garlic cloves, minced
2 tsps (4g) ground coriander
1 tsp (3g) ground turmeric
2 tsps of kosher salt
1/2 tsp ground cayenne (optional)
1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
1 zucchini, diced
1 can (403ml) unsweetened coconut milk
Optional: splash of fish sauce instead of salt at the end for extra flavour
Serve with: cooked basmati rice

Directions:

Preheat oven to 200˚C/400˚F.
Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.
In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.
Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the roasted pumpkin (from step 2) and 1 can of coconut milk. Simmer until the vegetables are fully cooked (5-10 minutes). Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!
Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

November 13, 2025November 11, 2025

AbbyLeave a comment

Green Curry Mussels

Date Published: Sept 21st, 2025 | Last Updated: Sept 21st, 2025
Author: Abby |Category: mains, Asian, <15mins, <30 mins, easy
Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes

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This Green Curry Mussel recipe has been on the back burner since I started this website during COVID. I’m glad to finally be able to publish it! Back during the lockdown pandemic era (seems like so long ago now!), like many, I was really into experimenting in the kitchen and I had just recently discovered how to make my own Thai Green Curry Paste from scratch! From that recipe, I became more and more adventurous in ways I could use up that curry paste. Toby’s favourite recipe from that adventure is the fried prawn toasts (see the posts below). Mine is this recipe. I would have never thought to pair green curry and mussels together until I saw it on the menu at the mussel stand in Queen Victoria Market one day and it was mind-blowingly delicious!

This is my take on green curry mussels. This recipe uses the bold and rich flavours of a traditional Thai Green Curry paste, cooked together in coconut milk, then tossed together with fresh mussels to give an aromatic and creamy mussel dish. I hope you enjoy!

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Green Curry Fish Soup

This healthy green curry soup uses soy milk and fresh green curry paste for maximum flavour and minimum calories and fat. It’s so quick and easy to whip this up…

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by Abby August 5, 2020February 15, 2025

This recipe is easy and cooks up quickly!

Happy cooking!

Ingredients you’ll need:

1kg live mussels, cleaned and pot-ready
1/2 cup homemade green curry paste
1 can (400ml) coconut milk

Directions:

Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes). Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.

Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

Summarized Recipe:

Green Curry Mussels

Ingredients:

1kg live mussels, cleaned and pot-ready
1/2 cup homemade green curry paste
1 can (400ml) coconut milk

Directions:

Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes).
Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.
Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

September 21, 2025September 9, 2025

AbbyLeave a comment

Brown Butter Carrot Purée with Roasted Carrots

Date Published: Feb 25th, 2025 | Last Updated: Feb 25th, 2025
Author: Abby |Category: sides, vegetarian, easy, <30 mins
Serves: 4-6 | Prep time: 15 minutes | Cook time: 30 minutes

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I’m obsessed with anything brown butter. Seriously. What’s not to love? It’s nutty, umami, complex, flavourful, and is just such a unique flavour that it can’t be substituted anyway else. Any time there’s mention of brown butter on a menu, I’m all over it. This dish came to me at our friend Amy’s wedding in Melbourne a few years ago. It was a beautiful wedding in an intimate venue and although the weather could’ve been better, the heartfelt speeches and the amazing family-style food made it a wonderful evening. This roasted brown butter carrot dish was my absolute favourite of the night and I’m pretty sure I had more than my fair share 🤫. After the wedding I obsessed until I was able to recreate this dish myself. So here I am again, sharing the fruits of my labour. I hope you enjoy this dish as much as I do!

This dish tastes luxurious and is actually so easy to make. It’s a perfect side dish to serve when you’re wanting to impress! The nutty butter carrot purée paired with the roasted carrots are the perfect combination.

Happy cooking!

Ingredients you’ll need:

113g/1 stick unsalted butter
500g Dutch carrots, leaves removed, peeled, and kept whole
500g large carrots, peeled and sliced
Drizzle of olive oil
1/4 cup whole milk (or more)
Salt and pepper to taste

Directions:

Preheat oven to 190˚C/375˚F.

Prepare 2 lined baking trays. Place the whole Dutch carrots in one and the sliced carrots in the other. Add a drizzle of olive oil and a pinch of salt and pepper to each tray and mix thoroughly. Bake in the preheated oven for 20-30 minutes until roasted and tender.

They’re cooked when they’re soft enough to pierce with a fork

While the carrots are baking, make the brown butter: In a saucepan on MED heat, add the butter to the pan and occasionally stir until you get browned bits on the bottom then remove from heat into a separate bowl to cool.

You can refer to this more thorough guide for browning butter here.

When the carrots have cooked, add the sliced carrots into a blender (set aside the whole Dutch carrots for later). Pour the brown butter over the sliced carrots in the blender along with 1/4 cup of milk. Blend on HIGH until you get a smooth purée. If the purée is too thick to blend, add 1 Tbsps of milk at a time until you get the desired consistency. Taste and adjust salt and pepper as needed.

To plate: Spread the puréed brown butter carrots (from step 4) onto a plate, then place the cooked whole Dutch carrots over top. Serve immediately. Enjoy!

Summarized Recipe:

Brown Butter Carrot Purée with Roasted Carrots

Ingredients:

113g/1 stick unsalted butter
500g Dutch carrots, leaves removed, peeled, and kept whole
500g large carrots, peeled and sliced
Drizzle of olive oil
1/4 cup whole milk (or more)
Salt and pepper to taste

Directions:

Preheat oven to 180˚C/350˚F.
Prepare 2 lined baking trays. Place the whole Dutch carrots in one and the sliced carrots in the other. Add a drizzle of olive oil and a pinch of salt and pepper to each tray and mix thoroughly. Bake in the preheated oven for 20-30 minutes until roasted and tender.
While the carrots are baking, make the brown butter: In a saucepan on MED heat, add the butter to the pan and occasionally stir until you get browned bits on the bottom then remove from heat into a separate bowl to cool.
- You can refer to this more thorough guide for browning butter here.
When the carrots have cooked, add the sliced carrots into a blender (set aside the whole Dutch carrots for later). Pour the brown butter over the sliced carrots in the blender along with 1/4 cup of milk. Blend on HIGH until you get a smooth purée. If the purée is too thick to blend, add 1 Tbsps of milk at a time until you get the desired consistency. Taste and adjust salt and pepper as needed.
To plate: Spread the puréed brown butter carrots (from step 4) onto a plate, then place the cooked whole Dutch carrots over top. Serve immediately. Enjoy!

February 25, 2025December 24, 2024

AbbyLeave a comment

Roasted Garlic Dal (Yellow Lentil Curry)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: mains, vegetarian, easy, healthy, low-cal
Serves: 4 as a main | Prep time: 1 hour | Cook time: 2 hours

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Dal (or dahl, daal, dhal) is a delicious vegetarian Indian curry made of lentils. You’ll find it on the menu at any Indian restaurant and there is a huge variety of ways you can make dal. It’s both flavourful and healthy!

In the past I’ve always found dal to be good, but never comparable to the infamous butter chicken, however that all changed during our recent trip to London. Toby took me to a Michelin-starred Indian restaurant called Trishna for my birthday and holy moly, of the entire tasting menu, the roasted garlic dal blew me away! I was thinking about it for days after and hoped I would be able to recreate it when I got home. After some trial and error testing different dal and roasted garlic recipes, I’m glad to report that I’ve done it! I’ve recreated that magical garlic dal from ‘Trishna’. The main base dal recipe is from RecipeTinEats but with a few little tweaks and with the addition of the roasted garlic.

HIGHLY recommend going to Trishna if you’re in London!

Although this recipe is not difficult to make, there are a few ingredients required and it takes a little to let everything simmer – I promise it’s well worth the wait!

Happy cooking!

Ingredients you’ll need:

Roasted garlic:
- 2 garlic bulbs
- Drizzle olive oil
- Pinch of salt
- Pinch of black pepper
Dal:
- 1 cup chana dal/yellow split lentils
- 2 Tbsps ghee (or 1 Tbsp oil + 1 Tbsp butter)
- 2 long green chillies, deseeded & diced small
- 1 small onion (red or yellow), diced small
- 6 garlic cloves, minced
- 1.5 Tbsps ginger, minced
- 8 dried (or 10 fresh) curry leaves
- 1 tomato, diced small
- 1/2 tsp ground cumin
- 4 cups (1L) water
- 1/2 tsp turmeric powder
- 1/8 tsp garam masala
- 1 tsp kosher/cooking salt (or more to taste)
To serve: basmati rice or naan

Directions:

Rinse the chana dal/yellow split lentils and let it soak in water for at least 1 hour, then strain and set aside.

While the lentils are soaking, roast the garlic:

Preheat the oven to 375˚F (190˚C).

Prepare a small square baking tray and pour in a drizzle of olive oil. Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up. Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.

Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.

After 40 mins, take it out of the oven, remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer and set aside.

In a skillet on HIGH heat, melt the ghee (or butter/oil). Then add in the green chillies and sauté for 2 minutes until starting to soften. Next add in the onions and continue to sauté for another 3-4 minutes until the onion softens.

Once the onion has softened, turn the heat down to MEDIUM and add in the minced garlic, ginger, and curry leaves. Cook for 1 minute until the garlic is fragrant.

Add in the diced tomatoes and cumin and continue to sauté for another 2-3 minutes until the tomatoes break down and you’re starting to get a paste.

Add in the water, turmeric powder, garam masala and salt. Mix everything around and bring the heat up to HIGH to let it come to a boil, then turn the heat down to LOW and simmer the dal with the lid on for 1 hour, stirring intermittently.

(You can make the basmati rice or whatever side you like in this time.)

After 1 hour take off the lid and let the dal continue to simmer for 30 minutes to reduce the liquid. The dal has finished cooking when it looks like a porridge-consistency and the liquid has reduced to your liking.

Mash the roasted garlic cloves (from step 1) and add it into the dal. Taste and adjust salt as needed. Done! Serve over a bed of basmati rice or with naan.

Summarized Recipe:

Roasted Garlic Dal (Yellow Lentil Curry)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: mains, vegetarian, easy
Serves: 4 as a main | Prep time: 1 hour | Cook time: 2 hours

Ingredients:

Roasted garlic:
- 2 garlic bulbs
- Drizzle olive oil
- Pinch of salt
- Pinch of black pepper
Dal:
- 1 cup chana dal/yellow split lentils
- 2 Tbsps ghee (or 1 Tbsp oil + 1 Tbsp butter)
- 2 long green chillies, deseeded & diced small
- 1 small onion (red or yellow), diced small
- 6 garlic cloves, minced
- 1.5 Tbsps ginger, minced
- 8 dried (or 10 fresh) curry leaves
- 1 tomato, diced small
- 1/2 tsp ground cumin
- 4 cups (1L) water
- 1/2 tsp turmeric powder
- 1/8 tsp garam masala
- 1 tsp kosher/cooking salt (or more to taste)
To serve: basmati rice or naan

Directions:

Rinse the chana dal/yellow split lentils and let it soak in water for at least 1 hour, then strain and set aside.
While the lentils are soaking, roast the garlic:
- Preheat the oven to 375˚F (190˚C).
- Prepare a small square baking tray and pour in a drizzle of olive oil. Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up. Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.
- Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.
- After 40 mins, take it out of the oven, remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer and set aside.
In a skillet on HIGH heat, melt the ghee (or butter/oil). Then add in the green chillies and sauté for 2 minutes until starting to soften. Next add in the onions and continue to sauté for another 3-4 minutes until the onion softens.
Turn the heat down to MEDIUM and add in the minced garlic, ginger, and curry leaves. Cook for 1 minute until the garlic is fragrant.
Add in the diced tomatoes and cumin and continue to sauté for another 2-3 minutes until the tomatoes break down and you’re starting to get a paste.
Add in the water, turmeric powder, garam masala and salt. Mix everything around and bring the heat up to HIGH to let it come to a boil, then turn the heat down to LOW and simmer the dal with the lid on for 1 hour, stirring intermittently.
(You can make the basmati rice or whatever side you like in this time.)
After 1 hour take off the lid and let the dal continue to simmer for 30 minutes to reduce the liquid. The dal has finished cooking when it looks like a porridge-consistency and the liquid has reduced to your liking.
Mash the roasted garlic cloves (from step 1) and add it into the dal. Taste and adjust salt as needed. Done! Serve over a bed of basmati rice or with naan.

July 20, 2024July 20, 2024

AbbyLeave a comment

Roasted Garlic (a how-to guide)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: how-to, easy
Prep time: 5 mins | Cook time: 40 mins

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Roasted garlic is one of those magical ingredients that’s packed with so much flavour and yet so easy to make. It’s so versatile and easy to use – you can put it in so many things to easily add an extra depth of flavour or just spread it over plain toast with a drizzle of olive oil for a quick snack. You’ll be amazed how easy it is to make and the best part is that it keeps well in the fridge for up to a week covered in olive oil so you can make a bit extra and continue to use it throughout the week without putting in the effort. 🙂

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 bulbs – however many you’d like to roast
Drizzle of olive oil
Pinch of salt
Pinch of black pepper

Directions:

Preheat the oven to 375˚F (190˚C).

Prepare a small square baking tray and pour in a drizzle of olive oil.

Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up.

Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.

Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.

After 40 mins, take it out of the oven, carefully remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer. Done!

Summarized Recipe:

Roasted Garlic (a how-to guide)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: how-to, easy
Prep time: 5 mins | Cook time: 40 mins

Ingredients:

Garlic bulbs – however many you’d like to roast
Drizzle of olive oil
Pinch of salt
Pinch of black pepper

Directions:

Preheat the oven to 375˚F (190˚C).
Prepare a small square baking tray and pour in a drizzle of olive oil.
Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up. Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.
Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 mins, take it out of the oven and carefully remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer. Done!

July 20, 2024July 20, 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