Prawn toast – a classic takeout and dim sum item (but unfortunately not many dim sum restaurants serve this nowadays). It’s a fusion dish that originated from Hong Kong that was influenced by both Chinese and Western cuisine.

For the shrimp paste, I like keeping a few chunks in there for a better texture. The shrimp paste is springy and chewy (remember to hit that shrimp paste against the bowl to achieve the perfect texture!) and there’s a nutty aroma from the sesame seeds. It’s then deep fried for the ultimate crispy exterior, yet also having a soft interior from the shrimp. It’s one of my favourite snacks, and it’s incredibly easy to make at home – it tastes just like the takeout version, but BETTER.

Keep a close eye when frying, because it becomes golden brown really quickly! You don’t want to over cook this.

You can also make this in the air fryer, or a convection oven.

For the sauce, it’s just 2 ingredients – Japanese mayo + sambal or sriracha. Dip the toast into the sauce and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Prawn Toast

A super flavourful shrimp paste that’s springy and chewy, covered with sesame seeds, then spread onto bread, and deep fried for the ultimate crunch.

Course Appetizer, Snack

Cuisine Cantonese, Fusion

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 8 triangular prawn toasts

Author Dearnomdiary

Ingredients

Shrimp Paste

• 250 g fresh prawns
• 1 egg white
• ½ tsp salt
• ½ tsp white pepper
• 1 tbsp cornstarch
• Few cracks of black pepper
• ½ tsp sesame oil
• 2 stalks scallion (finely chopped)

Toast

• 2 pieces of bread
• White sesame seeds

Sauce

• 2 tbsp Japanese mayo
• 2 tsp sambal or sriracha

Instructions

Shrimp Paste

• Mince the fresh prawns into a paste. I like having some chunks in there for a better texture.
• In a large bowl, add in the shrimp paste, and the rest of the ingredients. Mix until everything is well combined. Hit the mixture against the bowl for a few times for the perfect springy chewy texture.

Assembling

• Divide the shrimp paste mixture on the bread.
• Place each piece of bread (shrimp paste side facing down) onto a dish filled with sesame seeds, ensuring the sesame seeds stick to the shrimp paste. 
• Traditional deep fry method: Fry in neutral oil that’s been heated up to 325°F (162°C) for about 1-2 minutes on each side, or until golden brown.

  For air fryer method: spray the outer sides of the bread with oil and air fry at 375°F (190°C) for 6-9 minutes.

  For oven method: bake at 400°F (200°C) for 10-14 minutes.
• Mix the sauce ingredients together.
• Slice and enjoy it with the sauce!

I love making my own garlic butter, with actual REAL garlic, and I thought, “why not add gochujang to it?” Gochujang is a Korean sweet and spicy chili paste, made from gochugaru (Korean red chili pepper powder), glutinous rice, fermented soybeans, barley malt powder, and salt.

The key to making the most wonderful garlic butter is to use softened unsalted butter and to roast the garlic. Using softened unsalted butter allows you to mix and incorporate everything together easily, and you can always adjust the amount of salt yourself instead. I roast my garlic heads for an hour in the oven in order to produce the most flavourful garlic butter. The smell of roasted garlic also makes the whole house smell so good and makes me hungry.

The cheese is optional, but I would highly recommend it because everything tastes and looks better when there’s an epic cheese pull. You can always adjust the amount of cheese to put on depending on your liking.

The cheesier it is, the better. Serve it while it’s hot!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Cheesy Gochujang Garlic Bread

Crispy and soft bread made with REAL garlic butter, with a sweet and spicy kick, and topped with lots and lots of melty cheese.

Course Appetizer

Cuisine Fusion, Korean, Western

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 6 people

Author Dearnomdiary

Ingredients

• 1 loaf French bread (sliced in half lengthwise)
• 4 heads of garlic
• Salt & Pepper
• 1 tbsp olive oil
• 110 g unsalted butter (softened)
• 1-2 tbsp gochujang (adjust to preferred spiciness level)
• ½ tbsp dried oregano
• ¼ cup fresh chives (or sub for 2 tbsp dried chives)
• 3 cups shredded mozzarella cheese
• Dried parsley
• 2 tbsp honey

Instructions

• Preheat the oven to 400°F.
• Chop off the top of each head of garlic. Place in foil and season with salt & pepper. Drizzle olive oil on top of the garlic heads. Wrap into a ball and roast in the oven for 50 minutes. Once it’s ready, let it cool for a bit until you can handle it with your hands, and squeeze out the garlic. Mash the baked garlic cloves using a fork.
• To make the gochujang garlic butter: In a bowl, mix together the softened unsalted butter, mashed roasted garlic, gochujang, oregano, and chives. Season with salt & pepper if necessary. Mix until combined and smooth.
• Preheat the oven to 350°F.
• Spread the gochujang garlic butter onto each half of the bread, and top with lots and lots of cheese.
• Bake in the oven for 10 minutes, or until the cheese has melted.
• Top with parsley and drizzle on the honey. Slice and enjoy hot!

In order to make the best scallion pancakes, the secret is to achieve that crispy and flaky exterior, while filled with a lot of thin layers. It’s always the crispiest when you have it straight out from the pan.

The more scallions (green onions), the better. When scallions are cooked, they produce this fragrant smell which makes the pancakes so flavourful.

A key tip is to roll the dough into a log TIGHTLY. You then twist the dough, and roll it into a spiral form. That produces the internal layers when cooked.

These scallion pancakes are also vegan-friendly with super simple ingredients. You can also customize it by adding on a fried egg, or any topping you like! It’s also suitable for breakfast, a main dish, or as a snack.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Crispy & Flaky Scallion Pancakes

Crispy and flaky on the outside, slightly chewy on the inside.

Course Appetizer, Breakfast, Main Course, Snack, Vegan

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 40 minutes minutes

Servings 2 pancakes

Author Dearnomdiary

Ingredients

• 400 g all purpose flour
• 260 ml cold water
• 10 stalks scallions (finely chopped)
• 1 tsp salt
• 4 tbsp vegetable oil, plus more for cooking
• Toasted sesame seeds (optional)

Instructions

Dough

• In a large mixing bowl, combine together the flour and cold water while stirring with chopsticks. When the dough starts becoming flaky, knead the dough until it becomes smooth (add more water or flour if necessary). Divide into two balls and cover with a damp cloth. Let it rest for 20 minutes.
• On a lightly floured surface, roll out the dough into a thickness of 0.1 cm.
• Sprinkle on half of the salt, and roll the salt around the dough. Then, spread on half of the oil, ensuring every part of the dough is spread with oil. Top off with half of the chopped scallions.
• Roll the dough tightly into a log and seal both ends. Then, twist the dough. Roll the dough inwards from the bottom to the middle, and repeat the same process for the other half of the log, forming a spiral. Repeat steps 3 and 4 for the other half of the dough. Cover and let it rest for 20 minutes.
• On a lightly floured surface, roll out the dough into a thickness of 0.5 cm.

Cooking

• In a pan over medium-high heat with heated oil, add in the pancake. Cook until it becomes slightly golden brown. Flip, and cover with a lid. Let it cook for 5 minutes.
• Remove the lid. Flip and pan fry the other side by adding in a little extra oil to let it crisp up. Let it cook for 2-3 minutes, or until golden brown. Repeat for the other pancake. Slice into pieces and sprinkle on the toasted sesame seeds (optional). Enjoy!

Salt and pepper squid is a classic Cantonese delicacy that’s always on the menu of many Cantonese restaurants. It’s similar to fried calamari, but I would say this dish has way more flavour. The squid is first deep fried in a light batter, and then tossed in a wok with garlic, shallots, red chili, green onion, cilantro, and various spices. Full of wok hey and flavour.

I recommend using a larger squid for this dish. Squid cooks fast, so be sure to not overcook it, or else it’ll be tough and chewy!

How can you resist that crispy and flavourful squid? The perfect appetizer done right at home.

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Salt & Pepper Squid

Crispy squid tossed in spices – super flavourful and easy to make. Cooked just like the ones they serve in Cantonese restaurants.

Course Appetizer, Main Course, Snack

Cuisine Cantonese

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Dearnomdiary

Ingredients

Squid

• 400 g fresh squid
• ¼ tsp white pepper
• 2 tsp cornstarch
• 1 egg yolk
• Neutral oil (for frying)

Flour Mixture

• ¼ cup all purpose flour
• 2 tbsp cornstarch

Salt & Pepper Seasoning Mix

• ¼ tsp salt
• ¼ tsp white pepper
• ¼ tsp Chinese five spice powder

Stir Fry

• 1 tbsp neutral oil
• 5 cloves garlic (minced)
• 1 shallot (minced)
• 1 small Thai red chilli (sliced thinly)
• Light splash of Shaoxing wine
• 1 tbsp green onion (finely chopped)
• 1 tbsp cilantro (finely chopped)

Instructions

• Start by preparing the squid. Wash the squid thoroughly in cold water and remove the tentacles by pulling them away from the body. Remove and discard the beak, clear quill, and guts. Cut off the tentacles part and set aside. Slice open the squid tube and then slice in half. Make scores on the inside of the squid to give it a nice curl when frying. Slice in triangles, and place the triangles and tentacles on some dry paper towels. Place another piece of paper towel on top and and pat dry. Roll up the paper towel to let the squid dry.
• Place the squid in a bowl and marinate with white pepper, cornstarch and the egg yolk. 
• In a large pot/wok, add in the oil. Heat it up until it reaches a temperature of 350°F/180°C.
• Meanwhile, mix the dry mixes.

  Flour Mixture: combine the ingredients together in a bowl. Set aside.

  Salt & Pepper Seasoning Mix: combine the ingredients together in a bowl. Set aside.
• Add the flour mixture to the squid and toss gently.
• Fry the squid in the hot oil for 2-3 minutes, or until golden brown. Drain and set aside.
• Stir Fry:

  In a clean wok over medium-high heat, add in 1 tbsp of oil until heated. Add in the garlic and cook until lightly golden. Then, add in the shallot and red chili and cook until fragrant. Mix in the fried squid and add a light splash of Shaoxing wine. Stir fry quickly for about a minute. Sprinkle on the salt & pepper seasoning mix little by little (taste as you go – you may not need the whole thing). Add in the green onion and cilantro and mix everything to combine. Enjoy!

I feel like not every dim sum restaurant nowadays has that dish anymore. I still remember it was my favourite thing to get at dim sum when I was a kid (aside from har gow (shrimp dumplings)) of course. They probably still have it at dim sum restaurants in Hong Kong, but… I rarely see this on the menu at the ones in Toronto. If you know a place that still does the original dish, let me know in the comments!

So, will it leave you speechless like how it did to me? You’ll have to try for yourself.

Ingredients

• 8 large shrimps (peeled and deveined, keep the tail on)
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 1/2 tsp garlic powder
• 2 tbsp cornstarch
• 1/2 of an egg (whisked)
• 1 tbsp neutral oil, plus more for frying
• Chopped green onions (for garnish)

Sauce:

• 1 heaping tbsp condensed milk
• 1/2 tbsp thai sweet chilli sauce
• 1/2 tbsp wasabi

Instructions

1. Marinate the shrimps with salt, white pepper, garlic powder, and cornstarch and mix. Add in the egg and mix everything together again. Set aside for 10 minutes.
2. Meanwhile, mix together the sauce ingredients in a small bowl until it becomes nice and creamy. Set aside.
3. In a large pot/wok, add in the oil. Once the oil temperature has reached 175°C/350°F, deep fry the shrimps for a few minutes, just until it’s golden and the shrimps are cooked through. Remove the shrimps from the pot/wok and set aside.
4. Using a clean skillet/wok, add in 1 tbsp of neutral oil once the skillet/wok has heated. Add in the fried shrimps and the sauce, and combine everything together, coating each shrimp with the sauce. Remove and garnish with chopped green onions. Serve and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Creamy Wasabi Shrimps

Deep fried shrimps with a creamy kick.

Course Appetizer, Side Dish

Cuisine Cantonese, Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

• 8 large shrimps (peeled and deveined, keep the tail on)
• ¼ tsp salt
• ¼ tsp ground white pepper
• ½ tsp garlic powder
• 2 tbsp cornstarch
• ½ of an egg (whisked)
• 1 tbsp neutral oil, plus more for frying
• Chopped green onions (for garnish)

Sauce

• 1 heaping tbsp condensed milk
• ½ tbsp Thai sweet chilli sauce
• ½ tbsp wasabi

Instructions

• Marinate the shrimps with salt, white pepper, garlic powder, and cornstarch and mix. Add in the egg and mix everything together again. Set aside for 10 minutes.
• Meanwhile, mix together the sauce ingredients in a small bowl until it becomes nice and creamy. Set aside.
• In a large pot/wok, add in the oil. Once the oil temperature has reached 175°C/350°F, deep fry the shrimps for a few minutes, just until it’s golden and the shrimps are cooked through. Remove the shrimps from the pot/wok and set aside.
• Using a clean skillet/wok, add in 1 tbsp of neutral oil once the skillet/wok has heated. Add in the fried shrimps and the sauce, and combine everything together, coating each shrimp with the sauce. Remove and garnish with chopped green onions. Serve and enjoy!

Sometimes, I would order this at Taiwanese restaurants, but it’s always a hit or a miss. Either the chicken is not crispy enough, or the meat becomes too tough and chewy. Not to worry, you can now easily make it at home with accessible ingredients from your local Asian grocery store. One of the key ingredients for a crispy Taiwanese style popcorn chicken is using tapioca starch for the batter. Tapioca starch is what creates those crispy bubbles on the outside of the chicken.

Another tip to making crispy chicken is to double fry! I can’t explain how important it is to double fry. Not only does it make the chicken cooked throughly for sure, it also ends in an even crispier texture. All you need to do is fry for an extra 2 to 3 minutes over high heat.

Perfect for a snack, or you can even serve this as a main dish with some rice.

Ingredients:

Popcorn Chicken:

• 600g chicken thigh (cut into bite sized pieces)
• 2 tbsp grated garlic
• 1/2 of a whisked large egg
• 2.5 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp five spice powder
• 1 tsp chili powder
• 1 tsp white pepper
• 1 tsp sugar
• 2 cups tapioca starch
• 1.5 cups thai basil
• Neutral oil (for frying)

Seasoning Mix:

• 2 tsp pepper salt
• 1 tsp white pepper
• 1/2 tsp chili powder
• 1/2 tsp garlic powder

Instructions

For popcorn chicken:
1. Start off by making the spices mix. Mix the five spice powder, chili powder, white pepper, and sugar in a small bowl. Set aside. Mix the five spice powder, chili powder, white pepper, and sugar in a small bowl. Set aside.
2. Add the chicken in a large bowl with the grated garlic, egg, soy sauce, and rice wine. Mix it all together. Then, add the spices mix (from step 1) into the chicken mixture and combine it all together. Cover and marinate in the fridge for at least 30 mins, or up to overnight.

3. Coat each chicken piece in tapioca starch evenly and let it sit for 5 minutes to ensure the coating doesn’t fall off.
4. In a deep wok/pan over medium-high heat, heat up the neutral oil for frying. Once the oil is heated, fry the Thai basil for 30 seconds to 1 minute. Remove and set aside. This makes the oil more fragrant!
5. Fry the chicken for 5 minutes, or until golden brown and the chicken is cooked through. Remove, and deep fry for a second time for an extra 2 to 3 minutes. This makes it even crispier! Remove and place the chicken in a serving dish.

For Seasoning Mix:

Mix all the ingredients together in a bowl and sprinkle on the chicken. Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Taiwanese Popcorn Chicken (Crispy & Juicy!)

Crispy. Juicy.

Course Appetizer, Main Course, Snack

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Author Dearnomdiary

Ingredients

For popcorn chicken

• 600 g chicken thigh (cut into bite sized pieces)
• 2 tbsp grated garlic
• ½ of a whisked large egg
• 2½ tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp five spice powder
• 1 tsp chili powder
• 1 tsp white pepper
• 1 tsp sugar
• 2 cups tapioca starch
• 1.5 cups Thai basil
• Neutral oil (for frying)

Seasoning Mix

• 2 tsp pepper salt
• 1 tsp white pepper
• ½ tsp chili powder
• ½ tsp garlic powder

Instructions

For popcorn chicken

• Start off by making the spices mix. Mix the five spice powder, chili powder, white pepper, and sugar in a small bowl. Set aside. 
• Add the chicken in a large bowl with the grated garlic, egg, soy sauce, and rice wine. Mix it all together. Then, add the spices mix (from step 1) into the chicken mixture and combine it all together. Cover and marinate in the fridge for at least 30 mins, or up to overnight.
• Coat each chicken piece in tapioca starch evenly and let it sit for 5 minutes to ensure the coating doesn’t fall off.
• In a deep wok/pan over medium-high heat, heat up the neutral oil for frying. Once the oil is heated, fry the Thai basil for 30 seconds to 1 minute. Remove and set aside. This makes the oil more fragrant!
• Fry the chicken for 5 minutes, or until golden brown and the chicken is cooked through. Remove, and deep fry for a second time for an extra 2 to 3 minutes. This makes it even crispier! Remove and place the chicken in a serving dish.

For Seasoning Mix

• Mix all the ingredients together in a bowl and sprinkle on the chicken. Enjoy!

Aburaage (inari age) is a type of Japanese deep fried tofu. It’s usually sold in packages in Asian grocery stores, where you can get at least ten of those in each package. Each tofu piece has a wide open space where you can stuff rice inside, and make inari sushi. I always buy the seasoned ones, where they’ve already been cooked in a dashi broth, so less fuss for me. You will also tend to see aburaage in some soup udon dishes, especially “Kitsune Udon”, where the main topping is aburaage.

We’re making two variations today: spicy salmon and creamy crab. Both are ridiculously easy to make. For the spicy salmon, remember to get some sashimi grade salmon, in order to be safe and ensure that it’s fresh. Then dice it and mix it together with a homemade gochujang mayo (recipe below). For the creamy crab, we will be using imitation crab sticks, just remember to defrost them before using. Mix it with some Japanese style mayo and other seasonings, and there you have it.

Perfect for picnics, appetizers, or as a main. Try this if you want to try another variation of sushi.

Ingredients

Sushi Rice:

• 2 cups uncooked sushi rice
• 2 cups water
• Rice vinegar (included in inari age package)
• Sesame seeds (included in inari age package)

Spicy Salmon Inari Sushi:

• Inari Age (seasoned fried tofu pouch)
• Sushi rice (recipe below)
• 100g sashimi grade salmon
• 1 tsp gochujang
• 2 tbsp Kewpie mayo
• Pinch of aonori

Creamy Crab Inari Sushi:

• Inari Age (seasoned fried tofu pouch)
• Sushi rice (recipe below)
• 4 imitation crab sticks
• 3-4 tbsp Kewpie mayo
• 1/4 tsp smoked paprika
• Pinch of aonori

Instructions

Sushi Rice:

1. Wash the rice for a few times until the water is almost clear. Drain and add water to rice. Put the rice in the rice cooker to cook.
2. Add the rice vinegar and sesame seeds packets from the inari age package to the cooked rice and mix. Cool to room temperature.

Spicy Salmon Inari Sushi:

1. Mix together the gochujang and mayo in a bowl.
2. Slice the salmon into bite sized pieces and combine with the gochujang mayo.
3. Squeeze out the liquid from the inari age. Wet your hands (this prevents them from sticking to the rice), open up the pouch, and stuff the rice inside. Top off with a few spicy salmon pieces and sprinkle aonori on top. Repeat for the rest. Enjoy!

Creamy Crab Inari Sushi:

1. Shred the crab sticks and place into a bowl. Cut into smaller pieces. Add the mayo and smoked paprika and mix.
2. Squeeze out the liquid from the inari age. Wet your hands (this prevents them from sticking to the rice), open up the pouch, and stuff the rice inside. Top off with the creamy crab and sprinkle aonori on top. Repeat for the rest. Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Spicy Salmon & Creamy Crab Inari Sushi

Sushi rice stuffed inside fried tofu pouches that have been cooked in a dash broth, known as aburaage.

Course Appetizer, Main Course

Cuisine Japanese

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 12 sushi

Author Dearnomdiary

Ingredients

Sushi Rice

• 2 cups uncooked sushi rice
• 2 cups water
• Rice vinegar (included in inari age package)
• Sesame seeds (included in inari age package)

Spicy Salmon Inari Sushi

• Inari Age (seasoned fried tofu pouch)
• Sushi rice (recipe below)
• 100 g sashimi grade salmon
• 1 tsp gochujang
• 2 tbsp Kewpie mayo
• Pinch of aonori

Creamy Crab Inari Sushi

• Inari Age (seasoned fried tofu pouch)
• Sushi rice (recipe below)
• 4 imitation crab sticks
• 3-4 tbsp Kewpie mayo
• ¼ tsp smoked paprika
• Pinch of aonori

Instructions

Sushi Rice

• Wash the rice for a few times until the water is almost clear. Drain and add water to rice. Put the rice in the rice cooker to cook.
• Add the rice vinegar and sesame seeds packets from the inari age package to the cooked rice and mix. Cool to room temperature.

Spicy Salmon Inari Sushi

• Mix together the gochujang and mayo in a bowl.
• Slice the salmon into bite sized pieces and combine with the gochujang mayo.
• Squeeze out the liquid from the inari age. Wet your hands (this prevents them from sticking to the rice), open up the pouch, and stuff the rice inside. Top off with a few spicy salmon pieces and sprinkle aonori on top. Repeat for the rest. Enjoy!

Creamy Crab Inari Sushi

• Shred the crab sticks and place into a bowl. Cut into smaller pieces. Add the mayo and smoked paprika and mix.
• Squeeze out the liquid from the inari age. Wet your hands (this prevents them from sticking to the rice), open up the pouch, and stuff the rice inside. Top off with the creamy crab and sprinkle aonori on top. Repeat for the rest. Enjoy!

I wanted to make nachos because I know game day is coming soon, and it feels like we always HAVE to munch on something while watching a game. Now, I know you’re going to be sitting on your couch for a long time and not want to get up, that’s why I created these nachos for you, protein packed. That way, you can have these as a main as well.

If you’re not having these on game day, no problem, you can enjoy them whenever you like as well. It will most definitely be the highlight of your week.

Ingredients

• Tortilla chips
• Bulgogi (recipe below)
• 1/2 cup chopped kimchi
• 1 tbsp vegetable oil
• 1/2 tsp sesame oil 
• 1/2 tsp sugar
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Gochujang mayo (recipe below)
• Guacamole (recipe below)
• Toasted sesame seeds
• Green onion (chopped)
• Fresh cilantro (chopped)

Bulgogi:

• 1 lb thinly sliced beef (eg. ribeye, skirt steak, hotpot beef)
• 5 garlic cloves (minced)
• 1 onion (sliced thinly)
• 1/4 of an asian pear
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 stalk of green onion (chopped)

Guacamole:

• 1 avocado (mashed)
• 1/2 of a tomato (diced)
• 1/4 of a small red onion (diced)
• 1 garlic clove (minced)
• 1/2 of a small lime (juiced)
• 1 tbsp finely chopped fresh cilantro
• 1/4 tsp sea salt

Gochujang Mayo:

• 1/4 cup Kewpie mayo
• 2 tsp gochujang (put less for mild)
• 1/4 tsp garlic powder
• 1/4 tsp gochugaru (optional – for heat)
• Pinch of sea salt

Instructions

Bulgogi:

1. Blend together all the ingredients for the marinade except for the beef.
2. Pour the marinade over the sliced beef and mix well. Marinate for at least 30 minutes in the fridge, or overnight for more flavour.
3. Remove the beef from the refrigerator for about 30 mins before cooking.

Guacamole:

Mix all the ingredients together in a bowl and set aside.

Gochujang Mayo:

Mix all the ingredients together in a small bowl and set aside.

Assembling:

1. Preheat the oven to 375°F.
2. Heat the vegetable oil in a large skillet over medium high heat. Cook the beef until browned and cooked through, about 3-5 minutes. Remove and set aside.
3. Using the same skillet, stir fry the kimchi with sesame oil and sugar for about 3-5 minutes. Set aside.
4. Place tortilla chips in an even layer on a lined baking tray with nonstick cooking spray. Top with the cheeses and bulgogi. Bake in the oven for 5-7 minutes, until the cheese has melted.
5. Remove from the oven, and top with the kimchi, gochujang mayo, guacamole, toasted sesame seeds, green onion and cilantro. Enjoy immediately!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

Korean Bulgogi and Kimchi Nachos

Course Appetizer, Main Course, Snack

Cuisine Fusion, Korean

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Author Dearnomdiary

Ingredients

• Tortilla chips
• Bulgogi (recipe below)
• ½ cup chopped kimchi
• 1 tbsp vegetable oil
• ½ tsp sesame oil 
• ½ tsp sugar
• ½ cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• Gochujang mayo (recipe below)
• Guacamole (recipe below)
• Toasted sesame seeds
• Green onion (chopped)
• Fresh cilantro (chopped)

Bulgogi

• 1 lb thinly sliced beef (eg. ribeye, skirt steak, hotpot beef)
• 5 garlic cloves (minced)
• 1 onion (sliced thinly)
• ¼ of an asian pear
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 stalk of green onion (chopped)

Guacamole

• 1 avocado (mashed)
• ½ of a tomato (diced)
• ¼ of a small red onion (diced)
• 1 garlic clove (minced)
• ½ of a small lime (juiced)
• 1 tbsp finely chopped fresh cilantro
• ¼ tsp sea salt

Gochujang Mayo

• ¼ cup Kewpie mayo
• 2 tsp gochujang (put less for mild)
• ¼ tsp garlic powder
• ¼ tsp gochugaru (optional – for heat)
• Pinch of sea salt

Instructions

Bulgogi

• Blend together all the ingredients for the marinade except for the beef. 
• Pour the marinade over the sliced beef and mix well. Marinate for at least 30 minutes in the fridge, or overnight for more flavour.
• Remove the beef from the refrigerator for about 30 mins before cooking.

Guacamole

• Mix all the ingredients together in a bowl and set aside.

Gochujang Mayo

• Mix all the ingredients together in a small bowl and set aside.

Assembling

• Preheat the oven to 375°F.
• Heat the vegetable oil in a large skillet over medium high heat. Cook the beef until browned and cooked through, about 3-5 minutes. Remove and set aside.
• Using the same skillet, stir fry the kimchi with sesame oil and sugar for about 3-5 minutes. Set aside.
• Place tortilla chips in an even layer on a lined baking tray with nonstick cooking spray. Top with the cheeses and bulgogi. Bake in the oven for 5-7 minutes, until the cheese has melted.
• Remove from the oven, and top with the kimchi, gochujang mayo, guacamole, toasted sesame seeds, green onion and cilantro. Enjoy immediately!

Remember my 2 ingredient bagels recipe? Well, I levelled up the game and created these – 3 Ingredient Fluffy Garlic Butter Breadsticks. Perfect for when you’re running short on time and need something to pair it with your soups and meals. And don’t come at me saying, ““tHaT’s NoT 3 iGrEdIeNtS!” Well… technically it is 3 ingredients (the dough I mean, the salt is optional but I would still recommend it).

Yes, we’re using self rising flour again. “What is self rising flour?” – you may ask. It’s basically flour but premixed with baking powder and sometimes salt. Perfect for scones, muffins, quick breads, and recipes like this!

It’s pretty simple. You make the 3 ingredient dough, divide into pieces, roll each piece into logs, twist two pieces at a time, add the coating, and bake! Regular breadsticks take hours, but this one takes less than one hour! Whenever I’m having some soup and forget to buy bread/not enough time to make bread, this is my go-to recipe.

Ingredients

Dough:

• 1/2 cup self rising flour
• 1/2 cup greek yogurt
• 3 garlic cloves (minced)
• Pinch of sea salt

To Boil:

• Boiling water
• 1 tbsp baking soda

Coating:

• 1 egg (whisked)

Topping:

• Melted garlic butter
• Sea salt

Instructions

1. Preheat the oven to 350°F.
2. Mix the dough ingredients together with a wooden spoon in a bowl.
3. Lightly flour a surface and roll the dough into a ball. Divide into 8 equal triangles with a knife. Grab each triangle and roll each of them into a long cylinder. Divide each cylinder in half (so you will have 16 long cylinders). Carefully twist 2 cylinders together to form a braid. Secure both ends.
4. Add the baking soda to the boiling water (be careful when doing this step as the baking soda may fly out everywhere). Submerge each breadstick in boiling water for 5-10 secs until it has slightly expanded (this step is optional, but it makes them larger and fluffier). Repeat for the rest. Place on a cooling rack to remove excess water.
5. Place the breadsticks on a lined baking tray and brush the egg wash over them. Bake in the oven for 20 – 25 minutes, or until they’re lightly browned.
6. To finish off: brush melted garlic butter and scatter on sea salt according to your liking. Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Print

3 Ingredient Fluffy Garlic Butter Breadsticks

Fluffy garlic butter breadsticks using 3 ingredients.

Course Appetizer, Sides, Snack

Cuisine Western

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 breadsticks

Author Dearnomdiary

Ingredients

Dough

• ½ cup self rising flour
• ½ cup greek yogurt
• 3 garlic cloves (minced)
• Pinch of sea salt

To Boil

• Boiling water
• 1 tbsp baking soda

Coating

• 1 egg (whisked)

Topping

• Melted garlic butter
• Sea salt

Instructions

• Preheat the oven to 350°F.
• Mix the dough ingredients together with a wooden spoon in a bowl. 
• Lightly flour a surface and roll the dough into a ball. Divide into 8 triangles with a knife. Grab each triangle and roll each of them into a long cylinder. Divide each cylinder in half (so you will have 16 long cylinders). Carefully twist 2 cylinders together to form a braid. Secure both ends.
• Add the baking soda to the boiling water (be careful when doing this step as the baking soda may fly out everywhere). Submerge each breadstick in boiling water for 5-10 secs until it has slightly expanded (this step is optional, but it makes them larger and fluffier). Repeat for the rest. Place on a cooling rack to remove excess water. 
• Place the breadsticks on a lined baking tray and brush the egg wash over them. Bake in the oven for 20 – 25 minutes, or until they’re lightly browned.
• To finish off: brush melted garlic butter and scatter on sea salt according to your liking. Enjoy!