Tamago Tofu - Easy Steamed Egg Tofu

This homemade egg tofu (雞蛋豆腐) is soft, silky, and wonderfully smooth - just like the tender, golden egg tofu you find in Asian restaurants. Made simply from soy milk, eggs, and a touch of cornstarch, it steams into a delicate custard-like block with a gentle savory flavor.

Once cooled, it unmolds easily into a firm yet jiggly tofu that slices cleanly. You can eat it chilled, pan-fry it until lightly crisp on the outside, or add it to stir-fries, soups, and hot pot. It absorbs sauces beautifully and brings a soft, creamy texture to any dish.

This recipe is a quick, homemade way to enjoy the classic Asian egg tofu - fresh, smooth, and much more flavorful than store-bought versions. Perfect for anyone who loves silky tofu dishes or wants a lighter, protein-rich addition to everyday meals.

Yield: 1 block (about 2–3 servings)

Ingredients

- 375 cc sugar-free soy milk

- 3 eggs

- 1 teaspoon salt

- 2 teaspoons cornstarch

- A little water (for mixing with cornstarch)

Instructions

1. Prepare the Ingredients

- Beat the eggs in a bowl until smooth.

- Mix the cornstarch with a little water to make a slurry.

2. Make the Egg Mixture

- Add soy milk to the beaten eggs.

- Stir in the salt and cornstarch slurry.

- Mix until well combined.

- Strain for Smoothness

- Strain the mixture 2–3 times to remove bubbles and ensure a silky texture.

3. Prepare the Container

- Line the bottom and sides of a heatproof container with baking paper for easy removal.

4. Steam the Tofu

- Pour the egg mixture into the prepared container.

- Gas stove method: Place in a steamer and steam over medium heat for about 15 minutes.

- Electric cooker method: Add 3 cups of water to the outer pot, place the container inside, and steam for about 15 minutes.

5. - Cool and Serve

- Let the steamed tofu cool completely before unmolding.

- Slice and serve as-is, or use in stir-fries, hot pot, or other dishes.

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Spring Rolls With Vegetable Pork Filling

These baked spring rolls are a healthier take on the classic fried version, featuring a crisp, golden exterior and a flavorful filling wrapped in thin flour-based wrappers. Perfect as an appetizer, snack, or light meal, they’re easy to make and packed with fresh ingredients.

Thin flour-based wrappers, typically used for spring rolls, provide a light and delicate shell. They crisp up beautifully in the oven without the need for deep frying.

The filling can be customized with your favorite ingredients.

Serve hot with a dipping sauce, such as sweet chili, soy-vinegar, or hoisin-peanut sauce.

Ingredients:

Meat Filling:

- 15gn cornstarch

- 15ml soy sauce

- ¼ teaspoon white pepper powder

- 250g minced pork

Vegetables:

- 20g dried shiitake mushrooms, rehydrated and sliced

- 100g thinly sliced cabbage

- 100g julienned carrot

- 40g chopped spring onion

- 1 tbsp ginger, grated

- 2 tablespoons oyster sauce

Other:

- 15-20 spring roll wrappers

- Sweet chili sauce for dipping

Instructions

1. Prepare the Beef:

- In a bowl, mix the minced beef with cornstarch, sugar, soy sauce, and white pepper.

- Chill the mixture in the fridge for 30 minutes to allow the flavors to blend.

- Heat oil in a pan, add the beef mixture, and stir-fry until fully cooked. 

- Break the meat into small pieces, then set aside.

2. Prepare the Vegetables:

- In the same pan, heat some oil and fry the ginger until fragrant.

- Add the cabbage, carrot, shiitake mushrooms, and spring onion. Cook until slightly soft but not mushy.

- Return the beef to the pan, add oyster sauce, and mix everything well.

- Let the filling cool. If it’s too wet, strain it through a colander to remove excess liquid.

3. Assemble the Spring Rolls:

- Place a spring roll wrapper on a clean surface. 

- Add 1-2 tbsp of filling on the edge.

- Fold the edge to cover, then fold left and right corners towards the center. 

- Roll tightly.

4. Bake:

- Preheat the oven to 220°C (430°F).

- Place spring rolls on a parchment-lined tray.

- Bake for 30 minutes, flipping halfway, until golden and crispy.

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Ramen Eggs - Ajitsuke Tamago

Ajitsuke Tamago, or ramen eggs, are soft-boiled eggs marinated in a savory-sweet sauce, making them a flavorful addition to ramen bowls or a delicious snack on their own.

The marinade is a balanced mixture of soy sauce, mirin, sake, and sometimes a bit of sugar. These ingredients come together to create a rich, umami-packed flavor.

Peeled eggs are soaked in the marinade for several hours or overnight, allowing the flavors to infuse while the whites take on a deep, golden-brown hue.

Ajitsuke Tamago is typically sliced in half to reveal the luscious yolk and served atop a steaming bowl of ramen. They’re also excellent as part of a bento box or enjoyed as a simple protein-packed snack.

These eggs are a must-try for ramen enthusiasts, adding depth and richness to every bite.

For the eggs:

-9 large eggs

- 60g mirin

- 120g regular soy sauce

- 60g dark soy sauce 

- 240g water (optional, for longer marinating times)

Optional spices:

- 1 tsp cayenne pepper

- 4 cloves garlic, peeled and smashed, or 2-inch piece of ginger, sliced

- 2 stars anise

Instructions

1. Boil the eggs

- Fill a large pot with water, ensuring it covers the eggs.

- Bring water to a boil over high heat. Lower heat to medium-high to keep a gentle boil (not rolling).

- Carefully lower each egg into the water using a spoon.

- Set a timer as follows:

 6 minutes – Set whites, runny yolks.

 6 ½ minutes – Set whites, jammy yolks (recommended).

 7 minutes – Set whites, slightly set yolks.

2. Cool and peel the eggs

- While the eggs cook, prepare an ice bath or a bowl of cold running water.

- Once done, transfer the eggs to the ice bath immediately and chill for 2–3 minutes.

- Gently tap the eggs on a hard surface and peel carefully.

3. Prepare the marinade

-  Combine the ingredients in a saucepan.

- Bring to a simmer and immediately remove from heat. Let it cool to room temperature.

4. Marinate the eggs

- Place peeled eggs in a single layer in a tall, airtight container.

- Pour the cooled marinade over the eggs, ensuring they are fully submerged.

- Marinate for at least 6 hours or overnight.

5. Store and serve

- Remove eggs from the marinade and transfer to a separate airtight container. Store in the refrigerator for up to 5 days.

- Save the marinade in a clean container for reuse within 3-4 weeks.

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Chinese Steamed Eggs 蒸蛋羹

Chinese steamed eggs, known as Zheng Dan Geng (蒸蛋羹), are a classic and delicate dish made by steaming a mixture of beaten eggs and water or broth until smooth and silky. The texture is often compared to custard, with a light and creamy consistency. It's typically seasoned with soy sauce, sesame oil, and finely chopped green onions. Variations may include adding minced meat, shrimp, or vegetables for extra flavor. This dish is popular in Chinese / Taiwanese households due to its simplicity and nutritional value.

Ingredients:

- 3 eggs - beaten (168g)

- Warm water - double the volume of the beaten eggs (336ml)

- Pinch of salt

Garnish:

- Spring onion / chives - finely chopped

- Light soy sauce

- Sesame oil

Instructions:

1. Mix the Eggs:

   - In a bowl, beat the eggs thoroughly.  

   - Measure the volume of the beaten eggs, then add warm water in a 2:1 ratio (double the volume of the eggs).  

   - Add a pinch of salt and stir well to combine.  

2. Strain and Prepare for Steaming:

   - Pour the egg mixture through a fine sieve into 3 small serving bowls to ensure a smooth texture.  

   - If desired, add other ingredients on top, for example seafood or pork mince.

3. Steam the Eggs:

   - Bring water to a boil in a steamer.  

   - Place the bowls inside the steamer and reduce to gentle heat.  

   - Steam for 10-12 minutes until the eggs are set and have a silky texture.  

4. Season and Serve:

   - Drizzle with light soy sauce and a couple of drops of sesame oil and sprinkle chopped scallions.

   - For extra flavor, cut through the curd a few times to let the sauce penetrate.  

   - Serve warm.  

Tips for Success

1. Water Ratio:

   - The ideal water-to-egg ratio is 2:1 for a silky, smooth texture. Too little water makes the eggs dense; too much water can cause the eggs to break.  

2. Gentle Heat:

   - Steam over medium to low heat to avoid bubbles and achieve a smooth surface.  

3. Strain the Mixture: 

   - Straining the egg mixture removes bubbles and ensures a velvety finish.  

4. Garnish Variations: 

   - Add toppings like shrimp, mushrooms, or finely chopped vegetables for extra texture and flavor.  

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Taiwanese Braised Foods - Luwei 滷味

Luwei (滷味) is a popular Taiwanese street food made by braising various ingredients in a flavorful broth (called lu shui 滷水) that's rich with soy sauce, spices, and herbs. The ingredients are simmered until they absorb the flavors of the broth, making them savory and aromatic. You can find Luwei stalls in night markets across Taiwan, where customers choose their preferred ingredients, and the vendor braises them to order.

Ingredients

For Braising:

- 10 slices ginger

- 2-3 bay leaves

- 5-6 garlic cloves 

- 1 tbsp Sichuan peppercorns  

- 1tsp five spice powder 

- 120 ml light soy sauce

- 60 g brown sugar  

- 1.5 l water

Others:

- 450 g white daikon radish, peeled and cut into 1½-inch thick half-moon pieces

- 300g dougan 

- 300g mixie 

- 200g seaweed 

- 200g tofu 

- 300g tempura 

Instructions 

1. In a pot large enough to accommodate your ingredients, combine all the braising ingredients. Make sure the pot has enough room for both the ingredients and sufficient water later on.

2. Stir the mixture until the sugar is fully dissolved, ensuring a smooth, well-blended base for braising.

3. Add the main ingredients (such as radish, dougan, etc.) to the pot. 

4. Pour in enough water to completely submerge them, ensuring even cooking and flavor absorption.

5. Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let the ingredients simmer for at least 1 hour, allowing the flavors to meld. You may adjust the cooking time and seasonings.

5. After cooking, carefully remove the ingredients from the braising liquid. Let them rest briefly before slicing. Once sliced, arrange them on a plate and serve while warm, optionally drizzling some sauce over the top for added flavor.

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Korean Marinated Eggs - Mayak Gyeran

Korean marinated eggs, also known as "Mayak Gyeran" (마약계란), are a popular side dish or snack in Korean cuisine. "Mayak" means "drug" in Korean, and the name is a playful reference to how addictive these eggs are due to their delicious flavor. 

Typically, the eggs are cooked until the yolks are just set but still slightly soft (jammy eggs) and kept in a marinate.

The marinated eggs can be served as a side dish with rice, added to ramen, or enjoyed on their own.

These marinated eggs are known for their rich, umami flavor and the delightful combination of the soy-based marinade with the creamy texture of the yolk. They are often found in Korean households and can be a great addition to various meals.

Ingredients:

- 6 eggs

- 30g white vinegar

- 120ml soy sauce

- 120ml water

- 80g brown sugar or honey

- 4 garlic cloves, chopped

- 40g yellow onions, chopped

- 4 scallions, chopped: 

- 1 jalapeno, chopped (optional)

- 1 red chili, chopped (optional)

- 1-2 Thai chilis, chopped (optional, for extra heat)

- 1 tbsp toasted sesame seeds:

- Sesame oil (for garnish)

Instructions:

1. Boil the Eggs:

   - Add enough water to a pot to cover all the eggs. Bring the pot of water to a boil.

   - Add the vinegar to the boiling water, then gently drop in the eggs. Boil the eggs for 6 minutes for soft-boiled eggs.

   - After 6 minutes, remove the eggs from the pot and transfer them to an ice bath. Let the eggs cool completely for about 5 minutes in the ice bath.

2. Make the Marinade:

   - In an airtight glass container, combine the chopped garlic, scallions, onions, peppers, soy sauce, honey or sugar, water, and sesame seeds. 

   - Stir all the ingredients together with a spoon.

3. Marinate the Eggs:

   - Gently crack and peel all the cooled eggs. Place the peeled eggs into the marinade.

   - Cover the container with a lid and let the eggs marinate for at least 6 hours in the fridge. Overnight marination is best for optimal flavor.

4. Serve:

   - Serve the marinated eggs with a bowl of warm rice, a drizzle of sesame oil, and some of the marinade sauce.

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Tea Eggs - Cha Ye Dan 茶葉蛋

Taiwanese tea eggs 茶葉蛋 are a popular snack in Taiwan, made by steeping boiled eggs with their shells cracked in a marinade of tea leaves and spices. The longer they marinate, the richer the flavor.

Tea eggs are commonly found in street food stalls and markets throughout Taiwan, as well as convenience stores.

Ingredients

- 10 eggs, boiled

- 50ml light soy sauce

- 40ml dark soy sauce

- 20ml rice wine

- 2 bay leaves

- 2-3 slices ginger

- 5-6 cloves of garlic

- 1 tbsp Sichuan peppercorns

- 1 teaspoon five spice powder

- 20g brown sugar

- 2 tablespoons black tea leaves

- 500ml water or enough for the eggs to be submerged

Instructions

1. Boil the Eggs:

- In a pot, bring eggs to a boil, ensuring there is enough water to cover all the eggs.

- Boil the eggs until they are hard-boiled.

- Once the eggs are cooked, cool them to touch.

- Gently crack the boiled eggs using the back of a spoon. Ensure the eggshells are cracked enough so the marinade can penetrate the interior without breaking the eggs apart.

2. Prepare Marinade:

- In a pot, combine marinate ingredients and add water. 

- Place the cracked eggs into the pot with the marinade, ensuring they are fully submerged.

- Cook the eggs in the marinade for at least 1 hour, or longer for a deeper flavor.

3. Serve: 

- Once marinated, remove the eggs from the marinade, peel them, and serve whole or halved.

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Beetroot and Walnut Salad

An easy beetroot salad, sweetened with honey, with crunchy walnuts added inside. You can use beetroots left from cooking soup, boiled, or baked beetroots.

Ingredients

- 350g beetroot

- 40g walnuts, chopped

- 30g honey

- Salt and pepper to taste

- 15ml vinegar (such as balsamic or apple cider vinegar)

- 2 cloves garlic, minced

- Spring onion or parsley leaves for decoration (optional)

Instructions

1. Prepare the Beetroot:

   - Cook the beetroot by boiling or roasting until tender. 

   - Once cooked, allow the beetroot to cool slightly before peeling.

   - Peel the cooked beetroot and grate it using a box grater or food processor.

2. Combine Ingredients:

   - In a mixing bowl, combine the grated beetroot and chopped walnuts.

   - Add the minced garlic, spring onions, honey, vinegar, salt, and pepper to the bowl.

   - Stir all the ingredients together until well combined and evenly coated.

   - Taste the salad and adjust the seasoning if needed, adding more according to your preference.

3. Serve:

   - Transfer the beetroot and walnut salad to a serving dish.

   - Garnish with spring onion or parsley leaves for decoration, if desired.

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Quick Cucumber Kimchi

Cucumber kimchi, is a Korean side dish made by fermenting cucumbers with a spicy seasoning mixture. You can let them ferment for a few days to develop their characteristic tangy and spicy flavor. Cucumber kimchi is a refreshing and crunchy side dish that pairs well with rice and other Korean dishes.

Ingredients

- 250g cucumbers

- 1 teaspoon salt

- 2-3 cloves garlic, finely chopped

- 2 scallions, white and light green parts only, finely chopped

- 10g fresh ginger, peeled and finely chopped

- 15ml rice vinegar

- 10g Korean chili powder

- 10g sugar

- 10ml fish sauce

Instructions

1. Prepare Cucumbers:

   - Cut the cucumbers in half lengthwise and then crosswise into half moons.

   - Place the cucumber slices in a medium bowl and mix thoroughly with salt.

   - Let the cucumbers stand at room temperature for about 30 minutes to allow the salt to draw out excess moisture.

2. In a separate bowl, combine the finely chopped garlic, scallions, ginger, rice vinegar, Korean chili powder, sugar, and fish sauce. Mix well to combine all the ingredients.

3. After 30 minutes, drain the cucumbers using a colander or sieve, discarding the liquid.

4. Add the drained cucumbers to the prepared vinegar mixture in the bowl.

5. Stir the cucumbers into the vinegar mixture until they are evenly coated with the flavorful dressing.

6. Cover the bowl with plastic wrap or a lid and refrigerate the cucumber salad for 12 to 24 hours before serving. This allows the flavors to meld together and the cucumbers to absorb the marinade.

7. Once chilled and marinated, serve the spicy Korean cucumber salad as a refreshing side dish or appetizer.

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Taiwanese Radish / Turnip Cake 蘿蔔糕

Chinese Radish Turnip Cake, known as "Lo Bo Gao 蘿蔔糕 " or "Lo Bak Go" in Cantonese, is a popular Chinese dish often enjoyed during the Lunar New Year and other festive occasions. This savory cake features shredded radish (daikon) or turnip combined with a flavorful batter made from rice flour. The cake is steamed until firm and can be enjoyed in various ways, such as pan-frying for a crispy exterior. In Taiwan, it's also served as part of breakfast.

The texture of the Turnip Radish Cake is soft and slightly chewy, with a savory flavor from the dried shrimp, Chinese sausage, and scallions. When pan-fried, it develops a crispy exterior, adding another layer of texture to the dish. It can be enjoyed on its own or dipped in chili sauce or hoisin sauce for extra flavor.

Ingredients

- 600g turnip

- 70g minced meat

- 30g Chinese mushrooms

Flour Mix:

- 1.5 teaspoons salt

- 30g sugar

- 240ml water

- 150g turnip cake powder (120g rice flour, 25g wheat starch)

- 1/2 teaspoon ground white pepper

- 2 teaspoons sesame oil

Instructions

1. Begin by soaking the dried mushrooms in water until they are fully hydrated.

2. While the mushrooms soak, peel and shred the turnip, setting it aside for later use.

3. Once the mushrooms are fully hydrated, drain them, making sure to retain the soaking water, and chop them into smaller pieces.

4. In a mixing bowl, combine all the ingredients for the flour mix to create a batter.

5. Add the batter to the shredded turnip and mix until thoroughly combined.

6. In a frying pan, cook the pork mince and chopped mushrooms until fragrant, then set them aside.

7. In the same frying pan, cook the grated turnip until it becomes translucent.

8. Return the cooked pork mince and mushrooms to the pan, stirring to combine everything evenly.

9. Add the flour mix to the pan and cook for a few minutes until the mixture thickens slightly.

10. Brush some oil on the surface of the container that will be used for steaming.

11. Spoon the turnip mixture into the prepared container, smoothing the top with a spoon.

12. Cover the container with aluminum foil.

13. Steam the turnip mixture over medium heat for approximately one hour.

14. Once cooked, allow the turnip cake to cool down, then refrigerate it for a few hours to allow it to firm up.

15. Once chilled, cut the turnip cake into slices of desired thickness.

16. Pan-fry both sides of the turnip cake slices until they are golden brown and crispy on the outside. Serve hot and enjoy!

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Cubed Radish Kimchi

 

Cubed Radish Kimchi is a delightful and easy-to-make Korean side dish that adds a burst of spicy and tangy flavors to your meals. Made with crisp radish cubes, this kimchi is a perfect balance of heat and freshness, creating a vibrant accompaniment to various dishes.

Ingredients

- 600g radish, cubed

- 2 teaspoons salt

- 2 teaspoons sugar

- 15ml fish sauce

- 30g Korean hot pepper flakes (gochugaru)

- 1 stalk of green onions, chopped

- 3-4 garlic cloves, minced

- 0.5 teaspoon minced ginger

Instructions

1. Peel and cube the radish into bite-sized pieces.

2. In a mixing bowl, toss the cubed radish with salt and sugar.

3. Allow the radish to sit for 30 minutes to release water. After 30 minutes, save 1/3 of the released juice.

4. In a separate bowl, combine the fish sauce, Korean hot pepper flakes (gochugaru), chopped green onions, minced garlic cloves, and minced ginger.

5. Add the saved 1/3 of the radish juice to the kimchi seasoning mixture and stir well.

6. Add the seasoned radish cubes to the kimchi seasoning mixture and mix until the radish is evenly coated.

7. Carefully transfer the seasoned radish mixture into a clean glass jar.

8. Press down on the radish to remove any air bubbles and ensure it's tightly packed in the jar.

9. Leave the jar at room temperature for a day or two to kickstart the fermentation process. After that, store it in the refrigerator. 

10. Once the radish kimchi has fermented to your liking, it's ready to be served as a flavorful side dish.

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Stir-Fried Mushrooms and Bok Choy

Stir-Fried Mushrooms and Bok Choy is a quick and flavorful dish that combines earthy mushrooms with crisp bok choy, seasoned with garlic, ginger, soy sauce, and oyster sauce. This vegetarian-friendly stir-fry is easy to make and perfect as a side dish or light main course, offering a delightful combination of textures and savory flavors.

Stir-Fried Mushrooms and Bok Choy is a dish commonly found in various East Asian cuisines, including Chinese, Taiwanese, Japanese, and Korean cuisine.

Ingredients

- 2 tbsp oil

- 2 garlic cloves, crushed

- 2 tbsp finely grated ginger

- 100g fresh mushrooms, sliced

- 1 bunch bok choy, leaves separated

- 2 tbsp oyster sauce

- 1 tbsp soy sauce

- 2 tbsp water

Instructions

1. Prepare Ingredients:

   - Crush the garlic cloves and cut the ginger finely.

   - Slice the fresh mushrooms and separate the leaves of the bok choy.

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the crushed garlic and grated ginger to the hot oil and fry for about 30 seconds until fragrant.

3. Cook Mushrooms:

   - Add the sliced mushrooms to the wok and stir-fry for approximately 2 minutes until they start to soften and release their juices

4. Add Bok Choy:

   - Add the separated bok choy leaves to the wok and continue stir-frying for about 1 minute until the leaves are wilted and the stems are tender-crisp.

5. Seasoning:

   - Pour in the oyster sauce and soy sauce over the vegetables in the wok.

   - Stir well to coat the vegetables evenly with the sauces.

6. Cook Vegetables:

   - Add the water to the wok and reduce the heat to low.

   - Let the vegetables simmer in the sauce for about 2 minutes, allowing them to absorb the flavors and cook through.

7. Serve:

   - Once the vegetables are cooked to your liking and the sauce has thickened slightly, remove the wok from the heat.

   - Transfer the stir-fried mushrooms and bok choy to a serving dish.

8. Enjoy:

   - Serve the dish hot as a delicious side dish or a light vegetarian meal.

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Polish Potato Pancakes - Placki Ziemniaczane

Polish potato pancakes, known as "Placki ziemniaczane" in Polish, are a traditional Polish dish made from grated potatoes, flour, eggs, and seasonings. 

The grated potatoes are mixed with eggs, flour, salt, pepper, and sometimes grated onion. The mixture is then fried in oil or butter until golden brown and crispy on the outside, while remaining soft and tender on the inside. 

They are typically served hot with sour cream, applesauce, or savory toppings like goulash or sautéed mushrooms. 

Polish potato pancakes are a popular comfort food in Poland and are enjoyed as a hearty breakfast, lunch, or dinner option.

Ingredients

- 400g potatoes

- 1 egg

- 25g flour

- Salt, to taste

- Pepper, to taste

- Oil, for frying

Instructions

1. Prepare the Potatoes:

   - Peel the potatoes and grate them using a box grater or a food processor.

   - Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is important to ensure crispy pancakes.

2. Mix the Batter:

   - In a large mixing bowl, combine the grated potatoes, beaten egg, flour, salt, and pepper.

   - Stir well until all ingredients are evenly incorporated.

3. Fry the Pancakes:

   - Heat a frying pan over medium heat and add a thin layer of oil.

   - Once the oil is hot, drop spoonfuls of the potato mixture into the pan, flattening them slightly with the back of the spoon to form pancakes.

   - Fry the pancakes for 2-3 minutes on each side, or until they are golden brown and crispy.

   - Use a spatula to flip the pancakes halfway through cooking to ensure even browning.

4. Serve:

   - Transfer the cooked potato pancakes to a plate lined with paper towels to drain off any excess oil.

   - Serve the potato pancakes hot, garnished with your favorite toppings such as sour cream, applesauce, or chopped fresh herbs.

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Polish Zasmażana Kapusta – Braised Young Cabbage with Dill

Zasmażana kapusta is a classic Polish side dish made with tender, young cabbage slowly cooked with aromatic bay leaves, allspice, and fresh dill. The cabbage is lightly sweetened and brightened with a splash of vinegar or lemon juice, then finished with a golden roux for a silky, comforting texture.

This dish is simple, fragrant, and versatile—perfect alongside meats, sausages, or potatoes. The combination of soft cabbage, fragrant dill, and the subtle warmth from the roux creates a traditional Polish flavor that’s both nourishing and nostalgic. Ideal for family dinners or as a cozy addition to a holiday table.

Ingredients

- 600 g young cabbage (medium size)

- 1 bunch fresh dill

- 30 ml oil

- 20 g flour

- 2–3 tbsp vinegar or lemon juice

- 1–2 tbsp sugar

- 1 tsp salt

- 1/2 tsp pepper

- 2-3 bay leaf

- A few allspice berries

Instructions

1. Prepare the Cabbage:

- Remove the outer, loose leaves from the young cabbage. Cut out the core, then finely shred the cabbage.

- Place the shredded cabbage in a pot. 

- Add about 3/4 cup of water, the bay leaf, and allspice. Bring to a boil.

- Add salt, pepper, and sugar.

- Cover and cook over low heat for 10–15 minutes, until the cabbage is almost soft.

- Add the vinegar or lemon juice and the finely chopped dill.

- Continue cooking for a short moment, but without the lid.

2. Make the roux (thickener):

- Heat the oil in a pan. Add the flour and mix well.

- Fry on medium heat until lightly golden.

- Turn off the heat, add a small splash of water, and stir until smooth and lump-free.

3. Finish the dish:

- Add the roux to the pot with the cabbage. Stir well.

- Cook for another moment, then turn off the heat.

- Taste and adjust seasoning if needed.

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Sichuan-style Smashed Cucumber Salad

Smashed cucumber salad is a refreshing and flavorful dish made with cucumbers that have been crushed or smashed to release their juices and absorb the flavors of the dressing. Sichuan smashed cucumber salad is a popular variation of this dish known for its spicy, tangy, and refreshing flavors.

Ingredients

- 2 cucumbers (about 300g)

- 0.5 teaspoon sugar

- 0.5 teaspoon salt

- 4 garlic cloves, minced

- 1 tablespoon cilantro, chopped

- 1 tablespoon spring onions, finely chopped

- 1 chili pepper, finely chopped (optional, adjust to taste)

- 1 tablespoon sesame seeds

- 1 tablespoon soy sauce

- 1 tablespoon dark vinegar

- 1 tablespoon vegetable oil

- 1 tablespoon sesame oil

Instructions

1. Prepare the Cucumbers:

   - Wash the cucumbers thoroughly under cold water. Pat them dry with a clean kitchen towel.

   - Using a rolling pin or the flat side of a cleaver, gently crush the cucumbers. Then, cut them into bite-sized pieces.

2. Season the Cucumbers:

   - Place the crushed cucumber pieces in a mixing bowl.

   - Sprinkle the sugar and salt over the cucumbers, then toss them gently to coat evenly. 

   - Allow them to sit for about 10-15 minutes to allow the salt to draw out excess moisture.

3. Prepare the Seasonings:

   - In a separate small bowl, combine the minced garlic, chopped cilantro, finely chopped spring onions, chopped chili pepper (if using), and sesame seeds.

4. Mix the Salad:

   - After the cucumbers have rested and released some liquid, drain off any excess moisture.

   - Add the prepared seasonings to the cucumbers in the mixing bowl.

   - Drizzle the soy sauce, dark vinegar, vegetable oil, and sesame oil over the cucumbers and seasonings.

   - Toss everything together gently until the cucumbers are well coated with the seasonings and aromatics.

5. Chill and Serve:

   - Transfer the crushed cucumber salad to a serving dish or individual bowls.

   - For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

   - Serve chilled as a refreshing side dish or appetizer, garnished with additional cilantro or sesame seeds if desired.

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