Back to Home
Discover · onion + snack + complex + soy-sauce

12 recipes

Tap a chip to add another filter, or use Clear all below.

In season

May produce

Tap any item to find recipes that use it.

Asparagus 0Rhubarb 0Peas 0Broad beans 0Radish 0Lettuce 0New potato 0Spring onion 0Watercress 0Sorrel 0
Char Siu Bao

Char Siu Bao

The dough uses a low-protein cake flour (or plain flour with cornflour added) for the snow-white pillowy crumb. Yeast, sugar, baking powder, milk and lard (or vegetable shortening) blend with the flour into a soft sweet dough. Rises for 1 hour. Filling: store-bought or homemade char siu pork is diced fine; shallots fry in oil; the diced pork tosses in with oyster sauce, hoisin, dark soy, sugar, chicken stock and a cornstarch slurry. Thickens to a sticky glaze. Cooled fully. The dough divides into 12 balls, each rolls into a thick disc with a thin edge, filling sits in the centre, pleats wrap up and pinch at the top. Final proof for 25 min. Steamed for 12 min over high heat, the tops should crack open.

Snacks 2 hours 35 minutes Serves6
Chilli oil

Chilli oil

Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable oil with spring onion and ginger), then a sizzle (the hot strained oil poured over a heat-proof bowl of chilli flakes, smoked paprika, soy and Chinese vinegar). Cooling. Mixing in the textural elements: caster sugar, salt, chicken stock powder, crispy fried shallots and crispy fried garlic. Jarred, rested 24 hours so the flavours marry, stirred vigorously before each use because the oil and solids separate.

Snacks 25 hours 20 minutes Serves1
Jiaozi

Jiaozi

A hot-water dough - flour mixed with water (just-boiled) - for a tender, slightly stretchy wrapper that doesn't dry out. The filling is the classic family recipe: minced pork and finely chopped Chinese chives bound with soy, sesame oil, ginger and shaoxing wine. Each dumpling rolled thin, filled with a generous teaspoon, pleated along one edge, sealed and shaped. Boiled in batches, with the "three-cup" trick of adding cold water between waves to stop the wrappers blistering. Served with a sharp black vinegar and chilli dipping sauce.

Snacks 1 hour 12 minutes Serves4
Kanom Jeeb

Kanom Jeeb

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the traditional Thai "rak pak chee" paste), oyster sauce, soy sauce, sugar, sesame oil, and a beaten egg. The mixture chills for 20 minutes to firm. Square wonton wrappers go around the filling cupcake-style: filling in the centre, edges pulled up and pleated open around the meat, top brushed with a tiny smear of beaten egg and topped with a thin slice of carrot. Steamed in a bamboo basket over boiling water for 8 minutes. Dip is black soy sauce with sliced chilli and rice vinegar.

Snacks 40 minutes Serves4
Lo Bak Go

Lo Bak Go

Dried shrimp and dried shiitake soak in warm water until plump; the soaking water is reserved. Chinese sausage dices fine; shallots, soaked shrimp and shiitake chop separately. All these flavourings fry together in oil until aromatic. Grated daikon is added with the shiitake-shrimp soaking liquid; cooked for 10 minutes covered until softened. Rice flour whisks with cold water into a smooth slurry; pours into the daikon mixture; cooks for 2 minutes, stirring, until thickened into a batter. Tipped into a greased loaf tin; smoothed; steamed for 60 minutes in a wide pot. Cooled fully, refrigerated, then sliced 1 cm thick and pan-fried in oil until crusted gold on both sides. Served with chilli oil and a dipping sauce of light soy and rice vinegar.

Snacks 2 hours Serves8
Martabak Telur

Martabak Telur

A simple flour-water-oil dough rests for 1 hour (gluten relaxes; will roll paper-thin). Filling: beef mince cooks with shallot, garlic, ginger, curry-leaf, ground spices till dry and aromatic; cools; mixes with beaten eggs, spring onion and chopped coriander just before frying. Dough divides; each portion stretches paper-thin like a strudel; filling spoons in the centre; the edges fold over to make a flat square parcel; pan-fries for 3 minutes per side. Cuts in quarters; eats with chilli-pickle sauce.

Snacks 1 hour 55 minutes Serves4
Siopao

Siopao

A yeasted dough enriched with milk, sugar and butter rises for 1 hour. Filling: pork mince browns with garlic, soy sauce, oyster sauce, brown sugar and Chinese five-spice, simmered for 10 minutes till thick. Eggs hard-boil, quarter. Dough divides into 12 portions, each rolls into a 12 cm disc thicker in the middle than the edges. Filling spoons in with a quarter of egg. Edges pleat up over the filling like a money purse, twisted closed. Buns rest for 20 minutes on parchment squares; steam for 15 minutes in batches.

Snacks 2 hours 30 minutes Serves12
Takoyaki

Takoyaki

A thin batter is whisked from plain flour, dashi (Japanese stock), eggs, a touch of soy and mirin, salt, like a thin pancake batter. The takoyaki pan (cast-iron or non-stick with half-spherical dimples) heats; each dimple oils with vegetable oil. Batter fills each dimple plus the connecting flat surface (overflow is intentional). A small piece of pre-cooked octopus, a pinch of pickled red ginger, a few cubes of tempura crumbs (tenkasu) and a sprinkle of spring onion drop into each dimple. As the bottom sets, a sharp wooden skewer rotates each ball: scrape the overflow from around each, fold it into the bottom, twist 90° to expose the wet top, allow it to set, twist another 90°, eventually achieving a complete sphere. Cooked until golden all around. The balls are plated and drizzled with takoyaki sauce and mayo, then scattered with bonito flakes and aonori.

Snacks 45 minutes Serves4