Latest news with #JulieLin
The Guardian
16-07-2025
- General
- The Guardian
Why homemade stir-fry sauces are always better than bought in ones
Most stir-fry sauces are sweet, dense and cloying. Any lighter, fresher alternatives?Louis, Falmouth If Julie Lin, author of Sama Sama: Comfort Food from my Malaysian-Scottish Kitchen, were to hazard a guess, it would be that Louis is buying shop-bought sauces: 'They're always sweet and dense,' she says. 'There's a phrase we use in Malaysia, agak agak, which means to season until you know that it's good for you.' And that's only ever going to come from making it yourself, which for Lin often means her 'master wok' sauce. To make a bottle, she combines 75g white sugar, three teaspoons of MSG, and 75ml rice-wine vinegar, and whisks until the sugar dissolves. Stir in 300ml light soy sauce and 100ml dark soy sauce, followed by 50ml sesame oil. Pour that into a sterilised jar or bottle, give it a shake and keep for a month at room temperature. That's then ready to go, or customise it with, say, chilli or garlic, because one stir-fry sauce is not going to fit all. While the basic master wok number is a good shout for stir-frying noodles, rice or vegetables, however, 'if you're going for a lamb stir-fry, for example, you'll probably want to add some cumin, garlic and maybe make it more vinegary.' For Justin Tsang, author of Long Day? Cook This: Easy East Asian Recipes with a Twist, it's all about balance: 'The perfect stir-fry sauce has to be salty, sweet and umami, but it shouldn't be one more than the other; it should work in harmony.' If your sauce is bordering on too sweet or dense, anything 'a bit tart or fruity' will work wonders: 'That could be some sort of acid, such as lime juice to finish, or vinegar, or a splash of sharp Worcestershire sauce,' says Tsang, who has also been known to add HP Sauce to the mix. Alternatively, get to know your onions: 'Using the finest grater on a box grater, grate a white onion into an almost-pulp, then mix into your sauce, along with a splash of vinegar – that will cut through any sweetness and make it lighter.' Another shortcut to flavour is chicken stock. 'People don't think to add it to stir-fry sauce, but it waters it down and just makes it nice,' Tsang says. If noodles (egg, flat rice, vermicelli) are in play, he'd also whack in a load of finely grated garlic and ginger – 'use a microplane to get them really fine' – plus fish, oyster and soy sauces: 'But only enough to make you think it's not going to do anything, because it will still build layers of umami.' If the goal is something lighter and brighter, Lin would knock up a quick bihun goreng, which starts with a base of onion, chilli and garlic. 'Add whatever protein you fancy [chicken, pork, prawns, tofu], then tip in some light and dark soy sauce, sugar, vinegar and a bit of chilli oil.' In with some cooked rice noodles, then add any crunchy veg you have to hand: 'Green beans or beansprouts, but don't cook them too long that they lose their crunch, because you want some texture.' If you're feeling brave, Lin adds, shove everything to one side of the pan, pour a beaten egg into the other side and scramble.' Let everything come together and serve with sambal and maybe a fried egg. Well, two eggs are always better than one. Got a culinary dilemma? Email feast@
The Guardian
15-07-2025
- General
- The Guardian
Why homemade stir-fry sauces are always better than bought in ones
Most stir-fry sauces are sweet, dense and cloying. Any lighter, fresher alternatives?Louis, Falmouth If Julie Lin, author of Sama Sama: Comfort Food from my Malaysian-Scottish Kitchen, were to hazard a guess, it would be that Louis is buying shop-bought sauces: 'They're always sweet and dense,' she says. 'There's a phrase we use in Malaysia, agak agak, which means to season until you know that it's good for you.' And that's only ever going to come from making it yourself, which for Lin often means her 'master wok' sauce. To make a bottle, she combines 75g white sugar, three teaspoons of MSG, and 75ml rice-wine vinegar, and whisks until the sugar dissolves. Stir in 300ml light soy sauce and 100ml dark soy sauce, followed by 50ml sesame oil. Pour that into a sterilised jar or bottle, give it a shake and keep for a month at room temperature. That's then ready to go, or customise it with, say, chilli or garlic, because one stir-fry sauce is not going to fit all. While the basic master wok number is a good shout for stir-frying noodles, rice or vegetables, however, 'if you're going for a lamb stir-fry, for example, you'll probably want to add some cumin, garlic and maybe make it more vinegary.' For Justin Tsang, author of Long Day? Cook This: Easy East Asian Recipes with a Twist, it's all about balance: 'The perfect stir-fry sauce has to be salty, sweet and umami, but it shouldn't be one more than the other; it should work in harmony.' If your sauce is bordering on too sweet or dense, anything 'a bit tart or fruity' will work wonders: 'That could be some sort of acid, such as lime juice to finish, or vinegar, or a splash of sharp Worcestershire sauce,' says Tsang, who has also been known to add HP Sauce to the mix. Alternatively, get to know your onions: 'Using the finest grater on a box grater, grate a white onion into an almost-pulp, then mix into your sauce, along with a splash of vinegar – that will cut through any sweetness and make it lighter.' Another shortcut to flavour is chicken stock. 'People don't think to add it to stir-fry sauce, but it waters it down and just makes it nice,' Tsang says. If noodles (egg, flat rice, vermicelli) are in play, he'd also whack in a load of finely grated garlic and ginger – 'use a microplane to get them really fine' – plus fish, oyster and soy sauces: 'But only enough to make you think it's not going to do anything, because it will still build layers of umami.' If the goal is something lighter and brighter, Lin would knock up a quick bihun goreng, which starts with a base of onion, chilli and garlic. 'Add whatever protein you fancy [chicken, pork, prawns, tofu], then tip in some light and dark soy sauce, sugar, vinegar and a bit of chilli oil.' In with some cooked rice noodles, then add any crunchy veg you have to hand: 'Green beans or beansprouts, but don't cook them too long that they lose their crunch, because you want some texture.' If you're feeling brave, Lin adds, shove everything to one side of the pan, pour a beaten egg into the other side and scramble.' Let everything come together and serve with sambal and maybe a fried egg. Well, two eggs are always better than one. Got a culinary dilemma? Email feast@
BBC News
25-06-2025
- Entertainment
- BBC News
The traditional Turkish pudding with a surprising twist
The unique Turkish delicacy, kazandibi, originated in Topkapi Palace in Istanbul where it delighted Ottoman sultans. The traditional treat is a creamy pudding with a caramelised layer, but it has an unexpected ingredient. Chef and author Julie Lin goes to Turkey to try the pudding.
Daily Record
13-06-2025
- Entertainment
- Daily Record
Saturday Kitchen's Matt Tebutt and TV chef Rosemary Shrager to headline Stranraer Oyster Festival
Tony Singh and Julie Lin will also be returning, with Bake Off star Dr James Morton and a number of local chefs also appearing. Saturday Kitchen's Matt Tebutt and TV chef Rosemary Shrager will headline this year's Stranraer Oyster Festival. Tony Singh and Julie Lin will also be returning, with Bake Off star Dr James Morton and a number of local chefs also appearing. The festival will take place from September 12 to 18, with Matt making a dash from BBC's Saturday Kitchen studio for his festival debut. He'll be making multiple appearances, including an exclusive in conversation event, and he will lead the new Sunday Oyster Kitchen. He said: 'I'm genuinely excited to be part of Stranraer Oyster Festival. What draws me to events like this is the opportunity to celebrate truly exceptional local produce in the place where it's grown or caught. 'The story of Loch Ryan's native oysters is remarkable. You've got this incredible natural resource that's been sustainably managed for centuries, and now it's the heart of a festival that's brought a whole community together. 'That's exactly the kind of food story I want to be part of.' Rosemary Shrager, whose warmth and expertise have made her a household name through shows including The Real Marigold Hotel and I'm a Celebrity, brings her passion for seasonal cooking and local produce to both cookery demonstration and in conversation' events. The festival's chef ambassador Tony Singh will make his fifth, with Julie Lin returning for the third time The festival also welcomes back popular local chefs including Ryan McCutcheon, the Lisi brothers, Douglas and Massimo and David Alexander from Dunskey Estate, and includes a special event from Penninghame Cooking School. Podcaster and cookery writer Helen Cross returns to her home town of Stranraer to host an event with Dr James Morton, expert bread baker and a finalist in the 2012 series of Great British Bake Off. Stranraer Development Trust chairman, Roman Petrucci, said: 'What excites me most about this year's line-up is the calibre of chefs who said yes when we approached them. Matt Tebbutt, Rosemary Shrager, Julie Lin - these are people at the very top of their game who could be anywhere, doing anything, but they want to be here, in Stranraer, celebrating with us. 'That tells you everything about the reputation this festival has built. We're a destination that attracts the best talent in the country. I can't wait to introduce this year's chefs to Stranraer and share the passion and determination that is making our oyster festival one of the most popular food festivals in Scotland.' Stranraer Oyster Festival 2025 is sponsored by Lactalis UK & Ireland, alongside Rock Island whisky from Douglas Laing, Stranraer Skills Station and Loch Ryan Oyster Fishery Company. The festival is supported by Dumfries and Galloway Council's signature events programme and the coastal benefit fund, and the work of Stranraer Development Trust is also supported by South of Scotland Enterprise and The Holywood Trust.
Gulf Today
09-06-2025
- General
- Gulf Today
Find out a quick, creamy garlic udon with chilli oil – the ultimate solo supper
This rich, sesame-laced noodle bowl comes together in minutes – perfect for when you're short on time but still want something seriously satisfying This is a quick udon to satisfy that craving for a warming bowl of noodles, says cookery writer Julie Lin – 'even when I'm in a rush'. She says: 'Sesame paste can be easily found in Asian supermarkets now. It's a brilliant store cupboard ingredient, which makes vegan broths nicely rich without being overpowering. This is one of my go-to meals for when I'm eating alone, as it's such a quick recipe.' Serves: 1 Ingredients: 200g fresh udon noodles 2 tbsp Asian sesame paste 1 tbsp light soy sauce 1 tsp dark soy sauce 1 tsp rice vinegar 1 tsp white sugar 2 tsp Sichuan-based chilli oil, or to your taste, plus extra to garnish 3 garlic cloves, peeled and minced 3cm piece of root ginger, peeled and minced 2 spring onions, finely sliced 1 tbsp toasted sesame seeds Seasoning: Black vinegar, salt, light soy sauce Method: 1. Blanch the fresh udon noodles by plunging them into boiling water for 2 minutes. To stop the cooking process, submerge the noodles in icy cold water, then drain and rinse under cold running water. Set aside. 2. To make the dressing, whisk together the sesame paste, both soy sauces, the rice vinegar, sugar, chilli oil and the minced garlic and ginger in a bowl until well combined. Add a splash of water until you get a creamy consistency. Adjust the seasoning to your taste. 3. Toss the cold noodles in the dressing, ensuring that each strand is evenly coated. Taste and add whichever seasoning station ingredients you feel like. 4. Pile the noodles into a deep bowl, scatter over the spring onions, then sprinkle on the toasted sesame seeds and a drizzle of the chilli oil. Recipe from 'Sama Sama' by Julie Lin (Ebury Press). The Independent
