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

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

Taiwanese Popcorn Chicken 鹽酥雞

Date Published: April 14th, 2024 | Last Updated: April 14th, 2024
Author: Abby |Category: appetizers, Asian, easy, snacks, Taiwanese
Serves: 4 as a snack (1 large bowl) | Prep time: marinate for 12 hours | Cook time: 20 minutes

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Ohhh yesssssss! I’m so excited to share this recipe with you all because Taiwanese popcorn chicken is SUPER addicting and is one of my all time favourite Taiwanese street foods. There used to be quite a few night market food stalls in Taiwan that sell this, but for some reason in recent years it’s been harder and harder to find. My parents’ place in Taiwan is within walking distance to the Shih-lin night market and when we were kids, we used to visit every summer and would occasionally go to the shitty small movie theatre in the night market for a cheap late night flick. Instead of popcorn as the traditional movie theatre food, popcorn chicken was our weakness. We would always go to the same popcorn chicken stall and each order our own large portion for the movie, along with a few fried tempura fish cakes. It was a time of bliss – I’d look forward to the chicken more than the actual movie 🙃. Now every time I see Taiwanese popcorn chicken, I’m transported back to those days of my parents taking us kids to the movies and indulging at the night market. That shitty movie theatre has since closed down and that food vendor is no longer there 😢, but I’m glad I figured out how to recreate the recipe so I can have it on demand any time.

How does Taiwanese popcorn chicken differ from regular popcorn chicken, you ask?

First of all, the batter coating is made with sweet potato starch rather than just regular flour which creates a more delicate crisp. Secondly, the chicken is marinated in a mix of common Taiwanese ingredients such as cooking rice wine, white pepper, and 5-spice powder that gives it a distinct flavour. Thirdly, this is eaten without a sauce, but topped with ground white pepper, salt, and chilli powder (optional). Fourth and finally, it is served with deep fried Thai basil leaves which in my opinion is crucial and adds an extra layer of flavour between bites of chicken. I am a Taiwanese popcorn chicken snob and will only order from food stalls if they serve it with the basil leaves 😅.

Happy cooking!

Ingredients you’ll need:

Chicken Marinade:
- 3 Tbsps soy sauce
- 1.5 Tbsps cooking rice wine/michu
- 3 cloves garlic, minced
- 3 tsps white sugar
- 3/4 tsp kosher salt
- 3/4 tsp ground white pepper
- 1/2 tsp 5-spice powder
- 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
2 Tbsps all purpose flour
1/4 tsp baking powder
1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
4 cups oil for frying (ie. canola, vegetable)
1 large handful of Thai basil leaves, washed and throughly dried
Seasoning:
- 1/2 tsp chili powder (optional)
- 1/2 tsp ground white pepper
- 1/4 tsp fine salt

Directions:

Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.

The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.

Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.

Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate.

Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a cooling rack or a paper towel-lined plate to crisp up.

Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

Summarized Recipe:

Taiwanese Popcorn Chicken 鹽酥雞

Ingredients:

Chicken Marinade:
- 3 Tbsps soy sauce
- 1.5 Tbsps cooking rice wine/michu
- 3 cloves garlic, minced
- 3 tsps white sugar
- 3/4 tsp kosher salt
- 3/4 tsp ground white pepper
- 1/2 tsp 5-spice powder
- 3 large (~650g) chicken thighs, skinless, boneless, cut into 3-4 cm pieces
2 Tbsps all purpose flour
1/4 tsp baking powder
1.5 cups thick sweet potato starch (if you can only find the fine powder, sprtiz some water to make small clumps)
4 cups oil for frying (ie. canola, vegetable)
1 large handful of Thai basil leaves, washed and throughly dried
Seasoning:
- 1/2 tsp chili powder (optional)
- 1/2 tsp ground white pepper
- 1/4 tsp fine salt

Directions:

Marinate the chicken overnight: Combine all the chicken marinade ingredients in a mixing bowl: soy sauce, rice wine, garlic, sugar, salt, white pepper, 5-spice powder, and chicken thigh pieces. Cover and marinate in the fridge overnight.
The next day, mix the chicken around in the marinade and add in the flour and baking powder. Mix well until combined.
Bread the chicken: Pour the sweet potato starch into a wide base bowl. Place a few pieces of the marinated chicken at a time into the sweet potato starch and coat the chicken in the starch and gently pressing the starch into the chicken so it sticks better. Remove the coated chicken and place onto a plate. Repeat until all of the chicken pieces are coated in starch.
Cook the chicken: Heat the oil in a wide base pot. The oil is ready when it starts to shimmer and immediately sizzle when you add a dust of flour or a drop of batter. Fry the chicken in batches for 3-4 minutes at a time or until golden brown. Remove onto a cooling rack or paper towel-lined plate. Once you’ve fried all the chicken, fry it all again a second time for 1 minute, starting with the first batch. This double fry method will give you a crispier coating. Once all the chicken has been refried, add in the basil leaves to the oil and fry for another 10-20 seconds and remove onto a paper towel-lined plate to crisp up.
Add the seasoning: In a small bowl mix together the chili powder, white pepper, and salt. Once the chicken has cooled a little, put them all in a big mixing bowl along with the basil, and sprinkle the seasoning over top. Toss so all the pieces are evenly coated with seasoning. Serve immediately. Enjoy!

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