Pesto Tuna Salad

Pesto Tuna Salad

Garlicky pesto lends big flavor to this creamy tuna salad while keeping the ingredients to a minimum. And while most tuna salads rely on mayo, this one calls upon tangy Greek yogurt, which also helps double down on the protein. A big squeeze of lemon juice ties it together while a handful of diced shallot delivers crunch. It’s as quick as it is versatile: Tuck it inside a sandwich or wrap, spoon it on top of salad greens, scoop it up with crackers or crostini or serve it alongside juicy tomato slices.

Yield: 2 to 4 servings

1 medium shallot or ½ small red onion, finely diced 

3 (5- to 7-ounce) cans or jars tuna (preferably oil-packed), well drained

⅓ cup basil pesto, store-bought or homemade

⅓ cup plain whole-milk Greek yogurt

2 tablespoons freshly squeezed lemon juice

Salt and black pepper

Put the shallot in a small fine mesh strainer and rinse under cool water for 10 seconds to make it less potent. Drain well then transfer to a large bowl.

Add the tuna, pesto, yogurt and lemon juice. Stir well with a fork to break up the tuna and combine. Season with salt and pepper. The tuna salad can be refrigerated in an airtight container for up to 3 days.

TIP: I made this for lunch for two people. Used only one can of Genoa brand tuna from Costco, one tbsp Costco pesto, 2 tbsps full fat Greek yogurt and the juice of half large lemon. I added 5 chopped Kalamata olives because I'm Greek and Greek tweak most NYTimes excellent recipes. It was divine and greatly appreciated in this heat!!!!

I made it as written but omitted the lemon juice because I didn't have a lemon (how did that happen!). Delicious! We found the flavors quite subtle. Can't wait to have the leftovers tomorrow!

Mangonada

Mangonada

When the summer sun screams across Mexico’s city streets and sandy beaches, mangonadas come to the rescue. Also called chamangos, they can be made with any combination of mango sorbet, chopped fresh mango or mango purée, and may or may not be spiked, but they’ll always contain the salty, spicy and tangy flavors of Tajín and chamoy. Tajín, a chile-lime salt, is a delicious addition to sweet and savory foods alike. Its sister condiment, chamoy, is traditionally made from fermented fruit, salt, sugar and chiles. Depending on your location, you can find Tajín, chamoy and tamarind straws — their sour, chewy coating adds an extra tickle of tartness — at supermarkets or Latin American grocers; all three are available online.

Yield: 4 servings

5 large ripe mangoes (about 15 ounces each), peeled, pitted and cut into ½-inch pieces (about 8 cups), or 2 ½ pounds frozen mango, defrosted

¼ cup granulated sugar, or to taste

¼ cup fresh lime juice (from 2 fresh limes)

1 ½ cups cold water, or as needed

¾ cup silver tequila or rum (optional)

¾ to 1 cup chamoy

Tajín, to taste

4 tamarind candy straws (optional)

Place 5 cups mango in a blender, reserving the remaining mango. Add the sugar, lime juice and ¾ cup cold water to the blender, and blend on medium-high speed until puréed. Blend in tequila or rum, if using. Blend in additional water, adding ¼ cup at a time, until mango mixture reaches the desired consistency.

Chill mango mixture, covered, in refrigerator until ready to serve. For a colder mangonada, transfer mixture to the freezer until it reaches the consistency of a slushy.

To serve, pour or scoop about ½ cup of mango mixture into each of four 16-ounce glasses. Add about ⅓ cup reserved mango to each glass, followed by 1 ½ to 2 tablespoons chamoy and a generous sprinkle of Tajín. Repeat with the remaining mango mixture, mango pieces, chamoy and a final sprinkling of Tajín on top. Garnish each glass with a tamarind candy straw, if using, and a spoon. Serve immediately.

TIP: If looking for an easy Chamoy recipe, I found this one from Rick Bayless:

1 cup of apricot jam (or mango jam)

1/4 cup of fresh lime juice

2 teaspoons ancho chile powder

1/2 teaspoon of salt

Simply put all the ingredients into a blender and puree until smooth. For a spicier sauce just add more chile powder.

Strawberry Spoon Cake

Strawberry Spoon Cake

This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.

Yield: 4 servings

½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing

5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)

⅔ cup/150 grams packed light brown sugar

½ cup/120 milliliters whole milk, at room temperature

½ teaspoon kosher salt

1 cup/130 grams all-purpose flour

1 teaspoon baking powder

Vanilla ice cream, for serving

Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.

Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside.

In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.

Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

TIP: This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.

I browned the butter. Misread the recipe and heated oven only to 325. After 20 minutes discovered the error. Increased temp to 350 and baked for 15 mins more. Absolutely fabulous! The strawberries were caramelized, and the cake had a beautiful color and texture. I will never use Julia’s clafoutis recipe again, and I intend to make my temp/timing mistake each time I bake this. Plus browning the butter added so much umami. Almost as good the next morning at room temp with coffee. A real keeper.

My family inhaled this in one sitting! We used Bob’s Red Mill 1:1 gluten-free flour and fresh-picked strawberries. Served it warm with strawberry ice cream (made from scratch also with our garden berries). What a summer treat!

This is the first time I felt the need to add a comment after several years of happily trying NYT recipes. Expected this to be a little heavy and wet but it is the airiest cake - and also moist! Needless to say this came out great. Followed the recipe with some extras - grated fresh young ginger roots to the strawberry-sugar mix, zested lemons and added 1/4 teaspoon of vanilla bean paste into the wet ingredients before adding the dry ingredients. Am in Bangkok. Will use ripe mangoes next time.

I’ve made versions of this recipe before; it’s basically a clafouti, a French cake. The first version I made years ago was from a Jane Brody cookbook. Any fruit is good in it. I’ve used blueberries, tart cherries, peaches and strawberries, solo or mixed together.

Blueberry Spoon Cake

Blueberry Spoon Cake

This recipe for a simple summer spoon cake draws the juices out of blueberries then pours them on top of a gluten-free cornmeal batter. As the cake bakes, some blueberries sink and form a stewy bottom, others bubble into chewy jam. The result looks like an upside down cobbler, or a muffin without its middle. It isn’t too sweet, and what it lacks in slice-ability and portability, it makes up for with tenderness and juiciness. Make sure to bake it on a tray to catch any batter or berries that rise over the rim — these are the cook’s midbake treat.

Yield: One 9-inch cake (6 to 8 servings)

4 tablespoons/58 grams unsalted butter, softened, plus more for the dish

14 ounces/397 grams fresh blueberries (about 2½ cups)

¾ cup/150 grams granulated sugar, plus more for sprinkling

Zest and juice of ½ lemon (about 1 tablespoon juice)

1 large egg

½ cup/113 grams sour cream, plus more for serving

½ cup/76 grams yellow cornmeal (preferably fine grind)

¾ cup/63 grams almond meal

1 teaspoon baking powder

1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

Vanilla ice cream, for serving (optional)

Heat the oven to 350 degrees and grease a 9-inch glass pie dish.

Put the blueberries, ¼ cup/50 grams sugar and the lemon zest and juice in a small saucepan. Bring to a simmer over low heat, stirring here and there for 3 to 5 minutes, or until the sugar has dissolved and the berries are glossy. Turn off the heat and set aside.

In a medium bowl, cream the butter and remaining ½ cup/100 grams sugar together until the mixture is pale and fluffy. Add the egg and stir to incorporate fully before adding the sour cream. Stir to combine and set aside.

In another medium bowl, combine the cornmeal, almond meal, baking powder and salt, and whisk. Make a well in the center and pour in the wet ingredients. Whisk to form a smooth batter, then pour into the greased pie dish, leveling the batter with a spatula or the back of a spoon.

Spoon over the blueberries with their juices somewhat evenly distributing them and leaving some batter uncovered. Sprinkle with sugar to evenly cover the surface. Set the pie plate on a baking sheet to catch drips.

Bake for 45 to 55 minutes, or until the cake has taken on a deep nutty color around its edge, and a blueberry-less area of sponge springs back when you press with a finger. The jammy areas will feel underbaked and that is good.

Leave to cool a little before serving warm with sour cream or vanilla ice cream, or both.

Smoky Tea Eggs

Melissa's Smoky Tea Eggs

One of my favorite after-school snacks were the marinated boiled eggs I used to sneak from my Cantonese grandma Sabrina PoPo’s fridge. I boil mine just until the yolks are soft and jammy, then soak them in a sweet brine infused with warm spices like ginger and star anise and lapsang souchong tea, an earthy black tea dried over pinewood fire that gives the eggs a smoky flavor.

Twenty-four hours in the brine is the sweet spot, but if you’re anything like me, I bet you’ll eat them all before then. They’re great on their own, but they’re also delicious in ramen or jook and over steamed rice along with Char Siu Black Cod or Grilled Lemongrass–Soy Sauce Chicken Thighs.

Ingredients

1 ½ cups Chinese light soy sauce

1 cup Chinese rock sugar or lightly packed light brown sugar

1 cup water

½ cup Chinese dark soy sauce

½ cup mirin

½ cup unseasoned rice vinegar

2 tablespoons lapsang souchong tea leaves

4 by 1-inch knob ginger, lightly smashed

4 whole dried Sichuan chiles (optional)

4 whole star anise

2 bay leaves

2 Wild Cinnamon Quills

¼ teaspoon ground white pepper

 ½ teaspoon red Sichuan peppercorns

12 large eggs

In a medium pot, combine all the ingredients except the eggs. Bring to a boil over high heat and cook, uncovered, stirring occasionally, until most of the sugar has dissolved, about 2 minutes. Remove from the heat and let the mixture cool to room temperature, at least 1 hour.

While the brine cools, in a covered 4- to 6-quart pot, bring 8 cups water to a full boil over high heat. Prepare a big bowl with half ice and half water.

Carefully but quickly lower the eggs (using a spider strainer helps) into the boiling water. Let the water return to a full boil, uncovered, then adjust the heat to cook at a steady simmer for 5 minutes (set a timer). When the timer goes off, turn off the heat and gently transfer the eggs to the ice water. Let them chill for at least 30 minutes. Remove the eggs, peel carefully, and rinse off any remaining bits of shell.

Put the eggs in one or more containers, then pour in the cooled brine to completely submerge the eggs. (They’ll float in the brine, so either use a small weight to keep them submerged or rotate the eggs halfway through.) Cover and refrigerate for at least 12 hours or up to 48 hours (to me, 24 hours is the sweet spot).

After brining, you can drain the eggs (reserving the brine in the fridge for one more round) and store them in an airtight container in the refrigerator for up to 2 more days.

Heirloom Tomatoes With Fish Sauce Vinaigrette

Heirloom Tomatoes With Fish Sauce Vinaigrette

The chef Melissa King captures the scent and flavor of ripe summer tomatoes in this savory dish inspired by a green papaya salad she learned to cook in Thailand and the Vietnamese nuoc cham she grew up with in the San Gabriel Valley of Southern California. Adapted from a recipe in her book, “Cook Like a King: Recipes From My California Chinese Kitchen” (Ten Speed Press, 2025), this juicy salad, crunchy with peanuts and fried shallots, can be turned into a more filling meal with the addition of cooked and cooled rice noodles. Ms. King suggests tossing everything with olive oil-fried bread crumbs for a sort-of panzanella. She also recommends adding very thinly sliced fresh makrut lime leaves for their aroma if you can find them.

Yield: 4 servings

For the fish sauce vinaigrette

2 teaspoons finely chopped garlic

1 teaspoon finely chopped shallot

¼ cup fresh lime juice (from 2 to 3 limes)

2 tablespoons fish sauce

2 tablespoons sugar or honey

Kosher salt (such as Diamond Crystal) and finely ground black pepper

1 to 2 fresh Thai chiles (optional), thinly sliced

2 tablespoons extra-virgin olive oil

For the salad

2 pounds ripe heirloom tomatoes, cored and cut into pretty pieces

Handful of mint or shiso leaves, finely chopped

Handful of cilantro leaves and tender stems or Thai basil leaves, finely chopped

Extra-virgin olive oil, for drizzling

Flaky sea salt, for sprinkling

¼ cup unsalted roasted peanuts, chopped

¼ cup fried shallots, homemade or store-bought

Make the vinaigrette: In a large bowl, combine the garlic and shallot with the lime juice and let sit for 2 minutes to tame their sharpness. Stir in the fish sauce, sugar, salt, a few turns of pepper and the chiles (if using). Slowly drizzle in the olive oil, whisking constantly, until emulsified. (The vinaigrette will keep in an airtight container in the refrigerator for up to 1 week.)

Make the salad: Add the tomatoes, mint and cilantro to the vinaigrette bowl. Season with a generous pinch of kosher salt and a few turns of pepper, and toss gently but well.

Arrange the tomatoes in a large, shallow bowl in an even layer and pour the vinaigrette over them. Generously drizzle with olive oil and sprinkle with a little flaky salt. Sprinkle on the peanuts and shallots, and serve immediately.

TIP: Exceeded all expectations. The fish sauce melts away into the lime in the most lovely, salty, perfect tomato juice dressing. We added a cucumber for extra crunch and ate the whole salad straight from the bowl leaning on the counter in the kitchen. It was that good!

Charred Corn and Pickled Jalapeño Potato Salad

Charred Corn and Pickled Jalapeño Potato Salad

This creamy five-ingredient potato salad features two surprise ingredients: pickled jalapeños, which lend heat and acidity, and blistered corn, which adds sweet and smoky notes. Rather than the usual cookie-cutter cubes of boiled potatoes, chunks of potato are simmered until they are so soft that they break up a little bit when combined with the remaining ingredients, adding extra creaminess to the traditional side. Rubbing mayonnaise on the corn before blistering it in a hot cast-iron skillet helps keep the kernels moist and also seasons them. Pickled jalapeños provide verve, but they vary in acidity and spice, so adjust the seasoning until this salad tastes just right to you.

Yield: 4 to 6 servings

2 pounds Yukon Gold potatoes, scrubbed and quartered

Salt

3 ears of corn, husks and silks removed

1 tablespoon plus ⅓ cup mayonnaise

¼ cup sliced pickled jalapeños, finely chopped, plus 2 to 3 tablespoons brine and a few coarsely chopped pieces for garnish

2 garlic cloves, finely grated

Place the potatoes in a medium pot, cover with 2 inches of water and bring to a boil. Season the water generously with salt and simmer the potatoes until soft and tender, 15 to 17 minutes. Drain the potatoes and return them to the pot to dry over low heat for about 1 minute. Transfer the potatoes into a large bowl.

While the potatoes are cooking, heat a large cast-iron skillet over medium-high. Rub the ears of corn with 1 tablespoon of mayonnaise, covering all of the kernels. Add the corn to the hot skillet and cook, turning frequently, until charred and blistered all over, 5 to 7 minutes. Transfer the corn to a cutting board to cool slightly. 

Carefully cut the blistered kernels off of the cobs and transfer them to the bowl with the potatoes. Add the pickled jalapeños, pickle brine, garlic and the remaining ⅓ cup mayonnaise and mix thoroughly, allowing some of the tender potatoes to become fully mashed while you mix. (This is great for the texture of the potato salad and makes it creamier.) Season to taste with salt.

The potato salad can be served while it’s still warm, room temperature or chilled. (To store, refrigerate in an airtight container for up to 3 days.)

TIP: This works really well with the Sweet Hot Jalepeños from Trader Joe’s. The sweetness adds another dimension.

I cheated and used 1.5 cups of frozen fire roasted corn instead of dealing with whole ears. I tossed it in a skillet with the mayo until it was warmed through and smoking a bit. Followed the rest of the recipe, added a bit more mayo and brine. Excellent- can’t wait to make it again!

This was excellent. We swapped ~half the mayo for greek yogurt because we had it on hand, and doubled the amount of pickled jalepeños. Next time, I will do the same, and also cut the potatoes into even smaller (more bite-sized) pieces.

Chocolate Chip Cookies

Chocolate Chip Cookies

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Wirecutter have tested quite a few, and they've put together an excellent guide to the best.) 

Yield: 1½ dozen 5-inch cookies

2 cups minus 2 tablespoons cake flour (8 ½ ounces)

1 ⅔ cups bread flour (8 ½ ounces)

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons coarse sea salt, plus more for sprinkling

1 ¼ cups unsalted butter (2 ½ sticks)

1 ¼ cups light brown sugar (10 ounces)

1 cup plus 2 tablespoons granulated sugar (8 ounces)

2 large eggs

2 teaspoons natural vanilla extract

1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Tip: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

I think this recipe is unnecessarily fussy. The difference between the two kinds of flours is their protein content -- bread flour has 12.7% (per King Arthur Flour's website), cake flour has 9.4%, and all-purpose flour has 11.7%. The amounts of flour called for in the recipe are equal by weight, so the protein content of the combined bread and cake flours is 11.05%, which is practically the same as all-purpose flour. So I just used plain, old AP flour and the cookies turned out fine.

I learned a trick from Cooks Illustrsted that I have used for several recipes, including CC cookies. Use cold butter. Place about 2/3 of butter in a skillet, melt and then lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted. Mix in sugars (1/2 Lt brown and 1/2 Dk brown), salt, eggs and vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice. Then continue with recipe. Sugars develop beautifully!

Metric Measurements

241 grams / cake flour

241 grams / bread flour

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons coarse salt

284 grams / unsalted butter

284 grams / light brown sugar

227 grams / granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

680 grams / bittersweet chocolate disks (at least 60%)

Sea salt

Spicy Roasted Tomato Soup

Spicy Roasted Tomato Soup

In this twist on classic tomato soup, Calabrian chiles turn up the heat and the oven does most of the  heavy lifting in creating a flavorful base. Roasting fresh tomatoes concentrates their natural flavors, which makes the method  an excellent way to use up any forgotten, bruised or out of season tomatoes. Oil-packed chiles add complex flavor and zippy spice,while a splash of heavy cream lends body and balances the heat. If you’re sensitive to spice, start with a smaller amount of chiles as you can always add more when blending or as a garnish. Each spoonful should warm (but not burn) the back of your throat, then settle before the next bite.

Yield: 4 to 6 servings

2 pounds medium to large tomatoes, cut into eighths

1 medium yellow onion (about 7 ounces), cut into 1-inch chunks

4 large garlic cloves, peeled and smashed 

1 to 2 whole oil-packed Calabrian chiles (stems removed), plus 1 teaspoon of the oil (or ½ to 1 tablespoon chopped Calabrian chiles in oil), plus more for serving (see Tip)

3 tablespoons tomato paste 

5 teaspoons olive oil 

Kosher salt (such as Diamond Crystal) and black pepper 

½ teaspoon dried basil

1 quart (4 cups) low-sodium vegetable or chicken broth 

½ teaspoon sugar (see Tip) 

3 tablespoons heavy cream, plus more for serving

In a large Dutch oven or oven-safe, heavy-bottomed pot, combine the tomatoes, onion, garlic, Calabrian chiles and oil, tomato paste, olive oil, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper and dried basil. Toss until the vegetables are evenly coated with the oil and tomato paste. 

Place the pot in the oven, uncovered, and heat the oven to 450 degrees. Roast until the tomatoes are soft and the juices have been released and start to bubble and thicken around the sides of the pot, 25 to 30 minutes total (including the oven heating), stirring halfway through. 

Transfer the pot to a burner over high heat and stir in the broth and sugar. Bring to a simmer and cook, uncovered, until a fork easily pierces the vegetables, 3 to 5 minutes. Remove from the heat and stir in the cream. 

Use a blender (working in batches as needed) or immersion blender to blend the soup until smooth. Season to taste with salt. Serve warm with a drizzle of cream or Calabrian chile oil, if desired. 

Tips: The soup gets a lot of flavor from the Calabrian chile, but if needed, you can substitute with ½ to 1 teaspoon crushed red pepper plus 1 teaspoon olive oil. After blending, stir in 1 ½ to 2 teaspoons lemon juice until the soup tastes bright.

If the soup tastes too acidic for your liking, you can balance it with a pinch or two more sugar. Use sparingly.

Vietnamese Style Braised And Caramelized With Coconut Juice Fish

Vietnamese Style Braised And Caramelized With Coconut Juice Fish 

越式魚露椰子水燴魚扒

Ingredients:

1 lb (450 g) fish fillets (such as catfish, tilapia, or salmon)

1 cup coconut juice

2 tablespoons fish sauce

2 tablespoons soy sauce

2 tablespoons sugar (preferably palm sugar)

1 tablespoon vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

1-2 bird’s eye chilies, chopped (optional)

1 teaspoon black pepper

2-3 scallions, chopped

Fresh cilantro for garnish

Cooked jasmine rice, for serving

Instructions:

1. Prepare the Caramel Sauce:

In a large saucepan or clay pot, add the sugar and 2 tablespoons of water. Heat over medium-low until the sugar melts and turns into a rich caramel color. Be careful not to burn the sugar.

2. Sauté Aromatics:

Add the vegetable oil to the caramel sauce, followed by the chopped onion, minced garlic, and chopped bird’s eye chilies (if using). Sauté until the onions become translucent and fragrant.

3. Cook the Fish:

Gently place the fish fillets into the pot, spooning the caramel mixture over them. Let the fish cook for about 2-3 minutes on each side to absorb the flavors.

4. Add Liquids:

Pour in the coconut juice, fish sauce, and soy sauce. Stir gently to combine, making sure the fish is well-coated. Bring the mixture to a simmer.

5. Simmer:

Reduce the heat to low and cover the pot. Let the fish simmer for about 20-25 minutes, or until the fish is cooked through and the sauce has thickened. You can occasionally spoon the sauce over the fish to keep it moist and flavorful.

6. Finish:

Sprinkle black pepper and chopped scallions over the fish. Let it cook for an additional 2-3 minutes.

7. Serve:

Carefully transfer the fish to a serving plate, garnishing with fresh cilantro. Serve hot with steamed jasmine rice.

Tips:

🔸If you prefer a thicker sauce, let the mixture simmer uncovered for the last 5-10 minutes to reduce the liquid.

🔸Adjust the level of heat by adding more or fewer bird’s eye chilies according to your preference.

🔸This dish is traditionally cooked in a clay pot, which helps retain heat and evenly distribute flavors, but a regular saucepan works well too. 

Mayak Eggs

Upgraded Mayak Eggs (with Bonito Powder)

Ingredients (for about 6 eggs)

6 eggs, 100 ml soy sauce, 100 ml water, 1.5 tbsp sugar, 1 tbsp mirin (optional), 1 tbsp minced garlic, 2 green onions, chopped, 1/4 onion, finely diced (optional), 1 chili pepper, sliced, 1 tsp sesame seeds, 1–2 tsp bonito powder (katsuobushi powder)

Instructions

1) Cook the soft-boiled eggs

1. Bring water to a boil.

2. Add the eggs and cook for 6–7 minutes (6 minutes for runny, 7 minutes for jammy).

3. Immediately transfer eggs to ice water for at least 5 minutes to stop cooking.

4. Peel and set aside.

2) Make the marinade (with bonito powder)

Mix all of the following in a bowl:

Soy sauce, Water, Sugar, Mirin, Garlic, Green onions, Onion, Chili, Sesame seeds, Bonito powder (1–2 tsp)

Stir until the sugar and bonito powder dissolve.

Bonito powder adds depth and umami. Avoid adding too much, or the flavor can become overpowering.

3) Marinate the eggs

Place the peeled eggs into an airtight container.

Pour the marinade over the eggs.

Refrigerate for at least 6 hours — overnight tastes the best.

Tips (Bonito version)

For extra umami, replace water with Japanese dashi stock.

Bonito powder absorbs flavor quickly, so the marinade will taste best after resting overnight.

You can increase bonito powder to 2.5 tsp if you like stronger flavor, but avoid going too heavy.

 升級版麻藥蛋（加入堅魚粉）

材料（約 6 顆）

雞蛋 6 顆, 醬油 100 ml, 清水 100 ml, 糖 1.5 大, 味醂 1 大匙（可省略, 蒜蓉 1 大匙, 青蔥 2 條（切粒, 洋蔥 1/4 個（切碎，可省略), 辣椒 1 支（切圈), 芝麻 1 小匙, 堅魚粉 1–2 小匙（依個人口味調整）

做法

1. 煮溏心蛋

同原本做法：

水滾 → 放蛋 → 中火 6–7 分鐘 → 立即冰水冷卻 → 剝殼備用。

2. 調麻藥醬汁（加入堅魚粉）

把以下材料全部混合：

醬油, 清水, 糖, 味醂, 蒜蓉, 青蔥, 洋蔥碎, 辣椒,芝麻, 堅魚粉 1–2 小匙

攪拌至堅魚粉及糖溶化即可。

📌 堅魚粉加入後風味會更鮮，但建議不要加太多，以免味道變混濁。

3. 醃蛋

把蛋放進密實盒，倒入全部醬汁。

放雪櫃至少 6 小時，隔夜味道最理想。

🍽️ 小貼士（加入堅魚粉版）

▫️如果想更鮮味，可把清水改成 日式高湯（dashi）。

▫️堅魚粉吸味快，醬汁第二天味道最平衡。

▫️喜歡更濃口的可把堅魚粉增加到 2.5 小匙，但不建議超過。