If you’re like me, you’ve probably made lettuce cups a thousand times. They are so simple and quick to make, they pack a good punch of protein and are generally an absolute crowd-pleaser. Before finding this variation however, I’d yet to venture into the world of chicken in a lettuce cup let alone a marinade poached variety that brings an extra layer of flavour to the party in your mouth. Now that I’ve tried it, I’m a pretty big fan, and not only am I going to be making these on repeat, I’m also going to be experimenting with this technique all over the place, look out tacos, you’re in for a re-invention…
It just so happens that this recipe goes exceedingly well with a dose of our original homemade rayu, which, unlike most of the product-pitch focused recipes on this blog (and there’s plenty) is a genuine fluke and so of course, we hope you’ll also buy some and try adding this little something something extra. It is, however, a stand alone delicious dinner, and a pretty budget-friendly addition to your recipe repertoire as well.
Why is this a Szechuan chicken for cheats I hear you ask? Well, because this recipe was born when I was in the kitchen and trying to capture more content than is humanly advisable in one day (plus taking care of a child) and so it seemed insurmountable, on my second trip to the supermarket, that I should also cross the road – some 50m away – to secure myself more Szechuan pepper berries at the gourmet food shop. Hence this Szechuan pepperless Szechuan chicken was born… now try saying that 10 times fast.
This dish is a super savoury and utterly delicious stir fry centred around the peppery addition of the Prickly Ash berries, otherwise known as Szechuan pepper. They are astringent and also leave a tingly feeling on the tongue and are very unique in both flavour and sensation. I have tried my best to recreate this using everyday spices, because even when we can be bothered, they just aren’t always that easy to come across anyhow! I guarantee this recipe is just as tasty and with the same incredible sensations as the original.
If there’s one thing I’m sure about, it’s that life is better with butter, and by association… butter chicken. It’s a staple in every Indian takeaway joint this side of the equator and a true favourite in our household, without a doubt. Thankfully in Australia, we tend to have incredibly high-quality Indian takeaway’s, but in Ireland, we didn’t find ourselves so lucky, and boy do I wish that I’d had this recipe on hand whilst eating my way through 1.5 years on lockdown…
I’ve based this on the Cheat’s butter chicken by the fabulous Adam Liaw… the major difference being that, due to my previously mentioned love of butter, I have doubled the dose, and also made a few little cheeky amendments to the spice mix too. Most of the ingredients should be readily available in your local supermarket – however, you may have to use your best super sleuthing powers to find the fenugreek in the spice section. If you have any lactating friends however, you may find they already have it on hand given it’s traditionally used to encourage breast milk production, but that’s a topic for another day…
These Thai chicken meatballs are so unbelievably flavorful and make a wonderfully healthy and nutritious mid-week meal, especially paired with an Asian-style salad. Made with ground chicken, Thai spices, and breadcrumbs, they can be baked or fried to perfection, and they are 100% customisable to your own taste preferences.
I tend to serve them with a sweet chili dipping sauce as an appetizer or pair them with rice or noodles and something fresh on the side as a main course, but however you serve them, I can guarantee that you’ll be making these again and the kids are going to love them!
There’s a reason this popular Korean street food has since become a staple in households across the world, Korean chicken skewers make a delicious and flavorful dinner, a surprising starter or an intriguing upgrade to your traditional BBQ fare… I know my recipe repertoire was forever changed when I came across these tiny little bamboo-skewered flavour bombs.
I discovered these Korean-style skewers when I was working at the magazine. I’m still not entirely sure what inspired me to try this particular recipe, but I do know that at this point in my life, I’d already decided I was going to have a lifelong love affair with gojuchang paste. (Intrigued? More information to follow!) So, when I saw it was one of the ingredients, I knew I just had to try them. And boy, was I on to a winner! Packed to the bring full of flavour they were the skewers I’d been missing all my life.
The most beautiful part of this recipe however, is that they were the first cook-along content I ever posted on the magazine’s socials… and without even thinking, they’ve been the first recipe I actually loaded up onto this blog. Serendipitous perhaps, but also probably on some subconscious level, more important than I knew; they were also the first recipe I shared into the social media ether that a stranger made, and gave me wonderful feedback about… and I wasn’t even supposed to be one of the cooks, but I’m realising now it must have caused more of a spark than I thought.
So with a write-up like that, it would almost appear you’re not allowed to try them and not fall in love with them, or I might cry or something. But no so my friend, I yield no control over what you and your fabulous taste buds get up to. I will challenge you with this however, try and find a more flavoursome skewer outside of a Korean BBQ… or actually Korea… I really think you’ll struggle to.
Dumpling tacos are the ultimate culinary mashup, where the heartiness of tacos meets the delicate artistry of dumplings, creating a dish that’s pure joy in every bite. This incredibly tasty plate of food, originally by “Dished by Kate” made its way into the Tasty Spoonful kitchen when we caught a glimpse that it might be a great vehicle for Rayu… we were not disappointed!
These delightful bites bring together the best of Mexican and Asian cuisines, creating a mouthwatering experience that’s both familiar and excitingly new. Whether you’re a taco enthusiast or a dumpling devotee, this recipe promises to be a hit at your next meal or gathering. Get ready to impress your taste buds and your guests with this innovative and delicious creation!
In case you weren’t aware, deviled eggs are making a comeback. Just like egg mayo toast is practically breaking Tik Tok right now, the Greats of the cooking world are also looking back to the past and bringing forward deviled egg recipes in one mind-blowing incarnation after another. The inspiring thing is, that since the 70’s & 80’s when this gorgeous little googie was an every-gathering essential, we’ve now got access to an entire planet’s worth of ingredients… so deviled eggs be basic no more.
This particular recipe took its inspiration from a post that went viral with 12 different types of deviled eggs on it. It featured everything from original curry mayo to caviar and creme fresh and right in the middle of these mad creations was a gochujang and kimchi egg calling me into action… I love Korean flavours, and I already knew how well Rayu goes with eggs, so this recipe was pretty much inventing itself right in front of me. Plus it was an awesome excuse to throw a deviled egg party, because why not, 1773 again somewhere, surely!
As more people start to incorporate this delicious condiment into their lives, the more frequently I’m asked… “but how do I use it”? So, I thought it might be apt to create a little write-up that everyone can refer to to help you get off to a “rocking” start with your rayu.
Breakfast/ Brunch
Something I love so very much about Australian cuisine in general is our celebration of brunch. Where breakfast and lunch become their own main event, everyone can have a sleep-in and you can enjoy a few more calories than you otherwise might because it’s technically two meals in one, at least that’s what I tell myself…
There’s truly no better use for rayu than on eggs on toast or straight-up avocado toast. If you’re feeling fancy and/or you love a good dose of umami, I also add a very fine layer of miso on my toast before dressing with my other ingredients. Top with spring onions, any fresh herbs of your choice (I use chilli and coriander or Thai basil normally) and you may also enjoy adding fried chorizo or bacon if you’re not vegetarian.
It equally goes well on scrambled eggs, especially if you give them a little Asian-inspired flair with dried and fresh coriander, spring onions, and very finely chopped capsicum in the mix – you may also wish to add a dash of siracha or gojuchang paste for an extra spicy kick. Serve with toast, and wilted bok choi or other Asian greens of your choice
Keep it simple sunshine
You don’t have to go all out to enjoy this incredible flavour bomb, in fact, it’s been created for exactly that reason – to make everyday food delicious with seriously low effort.
To start you can check out this tofu and broccoli rice bowl below which can be put together in literal minutes depending on how you prefer to cook your ingredients, but there are SO many other ways you can make use of this condiment…
Turn simple pan-fried chicken and fish into a seriously tasty eat by topping with Rayu
Add to plain rice and noodles for a quick snack… OR add a protein of your choice and some quick-to-cook vegetables like broccolini, Asian greens, kale, spinach, capsicum for a full meal
Serve with dumplings, potstickers, gyozo, won tons or anything of the sort.
Use it to resurrect a failed stir fry or simply to flavour one after adding your traditional sauce ingredients
Fry up some mushrooms with oil and garlic and top with rayu (for breakfast or a main meal)
Add to yoghurt or mayonnaise to make a spectacular dipping sauce for cauliflower or chicken wings
Use to top off broths and liquid-forward soups, especially miso-based ones.
Someone, somewhere once said “If life gives you lemons, preserve them…” and whether or not you believe this to be a metaphor about how sometimes things come out better than before when they’ve been given a minute to mature OR you just really care about food sovereignity and preparing for our potential impending mass extinction: Either philosophy ends in the same delicious outcome, preserved lemons. A flavour bomb in a beautifully citrusy smelling jar that will 100% revolutionise your cooking if you’ve not yet had the joy of cooking with them before and make your mouth water at the thought of them if you have.
The recipe I’m using today has been inspired by the one and only Yotam Ottolenghi hero of Mediterranean fusion inspired cuisine and host to one of the most interesting and inspiring test kitchens in the world. Whilst I know it’s not intended that way, usually when I’m making one of his recipes I have to set aside a good half a day to carry it out, this however, is one of the quickest and simplest (and most fool proof) fermentation methods I’ve come across yet.
The key, like any successful ferment however is sterilisation, so please don’t skip on that step. Outside of that however, it’s fun and almost unbelievably simple recipe to follow which I hope you enjoy making as much as you do eating!
“Don’t knock it till you try it…” I know that I’m one of those kooks who’s so down the fermented foods rabbit hole that you could pickle pretty much anything and I’d give it a try… but kim chi should ACTUALLY be a staple in everyone’s refrigerator. (alongside its best friend gochujang paste but that is a story for another time.) It’s spicy, it’s umami, it’s powerfully flavorsome and best of all, it elevates just about anything that you can think to put with it – and it doesn’t have to be an Asian-style dish either! My favourite use for this funky ferment is actually in a plain old cheese toastie, it’s a match made in heaven, similarly, I love it in my peanut sauce doused buddha bowls, heck I’ve even made a chicken stew with it and an amplified onion bahjii with it… it’s a lot more versatile than you might think!
