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Oriental Style Salad

16 Oct

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  • a handful of cilantro leaves
  • 1 small onion, thinly sliced
  • 1 lime
  • 1 English cucumber, peeled and thinly sliced into semicircle shape
  • 5 medium sized tomatoes, thinly sliced into semicircle shape
  • 1 yellow bell pepper, thinly sliced
  • sea salt

Ingredients for the sauce (omit the water, cilantro and green onions) can be found here.

  1. In a large salad bowl, add the onion and squeeze the juice of one lime (or a half a lime depending on how juicy it is) over the onions. Let this marinate for five to ten minutes. Typically this is the amount of time needed to cut the vegetables.
  2. Add all the vegetables to the onions and lime juice.
  3. Very sparingly sprinkle some sea salt onto the vegetables and mix well.
  4. Add sauce and serve immediately. IMG_2099

Optionally, if you are a meat lover, I find this salad goes well with a few slices of grilled beef.

 

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Spring Roll Dipping Sauce

16 Oct

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While I make this sauce fo spring rolls, it is also good for dumplings, green onion cakes, salads and so forth. Here’s how I like to make it, which makes about 3/4 cups of sauce:

  • 1 green onion, finely chopped
  • 3tbsps cilantro, finely chopped
  • a few dashes of fish sauce and hot sauce
  • 3 to 4 tbsps of soy sauce
  • 4 cloves of garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tsp sugar
  • 5 tbsps of canola oil
  • water
  1. To a bowl, add the green onions and cilantro. Set aside.
  2. In a sauce pan, add the oil, garlic and ginger. Once bubbling, turn down the heat and simmer until the garlic turns a light brown (about 2 to 3 minutes).
  3. Add sugar, soy sauce and a few dashes of fish and hot sauce.
  4. Once the sugar is dissolved, add a splash of water (about 1/4 cup) to thin out the sauce.
  5. Turn the heat on high to get the sauce to a very high temperature (ie. boiling).
  6. Pour sauce into bowl with green onions and cilantro. Mix well and enjoy immediately.

Crispy Beef Fried Rice

30 Aug

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  • 1 cup of rice, cook and let cool completely before using.
  • 3 green onions, chopped
  • 1 medium onion, chopped
  • beef, diced
  • corn starch
  • salt and pepper
  • vegetable oil
  • 1 tbsp fish sauce
  • 2 to 3 tbsp light soy sauce
  • 2 eggs, beaten
  • 1 tsp sugar
  • 1 tbsp ginger, finely chopped
  • 2 cloves of garlic, finely sliced
  • 2 tbsp hot sauce.
  1. Coat the beef in the corn starch. Add salt and pepper to taste.
  2. In a wok on high heat, add enough oil to coat the wok.
  3. Place beef in the wok in a single layer. Do not stir but let the beef cook on this high heat for 1 minute or so. (Not stirring will help the beef crisp up.)
  4. Add fish sauce, hot sauce and sugar. Mix this well with the beef.
  5. Add onions. Stir often.
  6. Once the onions are soft, create a well in the wok. Pour a thin layer of oil, and then add the eggs.
  7. Once the eggs are almost cooked, add rice, garlic, ginger, green onions and soy sauce.
  8. Stir well until combined.
  9. Serve immediately. Enjoy! (Serves two very hungry individuals.)

Pasta with Mushrooms

21 Jul

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  • 225g of pasta, cook according to package
  • save about 1 cup of the pasta water once pasta is done cooking
  • 3 gloves of garlic, sliced
  • 400g of mushrooms cut into bit size pieces, (use a combination of shitake, enokitake, cremini, oyster, portobello, etc.)
  • 2 tbsps of unsalted butter
  • 3 tbsps of olive oil
  • 1 medium sized onion, peeled and chopped
  • a handful of chopped parsley or green onions (for colour)
  • grated parmesan (for garnishing)
  • sea salt and freshly ground pepper to taste
  1. In a pan, add the oil and onions.
  2. Sautee onions on a medium heat until softe.
  3. Then add mushrooms, garlic, butter, salt and pepper. Cook until mushrooms are soft.
  4. Add pasta and parsley/green onions. Combine well. If the pasta and mushroom mixture appears dry, gradually add some of the reserved pasta water.  The pasta and mushrooms should be coated in a glossy sauce.
  5. Once well coated, serve and garnish with parmesan. Makes 2 to 3 servings.

Fruit Skewers

2 Jul

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Cut fruit into one-bite pieces and assemble onto the wooden skewers. If you would like a nice cool sweet summer treat, put into the fridge for about an hour to cool. Or even in the freezer for a frozen treat.

Choose fruits that you like and look ripe/ready to eat. The fruits in the picture above are plums, golden kiwi and strawberries. It also helps to select fruits that are more firm like strawberries, plums, pineapples, melons and apples. For softer fleshed fruits, put them inbetween two pieces of firm fruit.

Fruit skewers are ideal for parties and hot summer days. Enjoy!

Garlic Ginger Noodles

11 Feb

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  • 3 tbsps of garlic, finely chopped
  • 1 tbsp of ginger, finely chopped
  • 1/4 cup of canola oil
  • 1 tbsp sugar
  • 2 tbsps soy sauce
  • 1 tbsp of hot sauce, optional
  • 200g of egg noodles, cooked
  • juice of 1 lime
  • cilantro (chopped) to garnish
  1. In a sauce pan, add oil and heat the oil until warm.
  2. Add garlic and ginger to the oil, and cook on medium heat for about 10 minutes until the oil is infused with the aroma of garlic and ginger.
  3. Add sugar and soy sauce. Cook until sugar dissolves.
  4. Add hot sauce and half of the lime juice. Combine.
  5. Add noodles and thoroughly coat noodles with sauce.
  6. Remove from heat, and add cilantro and remainder of the lime juice.

Serves 2 to 3. Enjoy.

Spicy Baked Eggplant

6 Jan

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  • 2 eggplants, sliced 1/4 inch thick
  • olive oil (enough to brush each side of each eggplant piece)
  • sea salt
  • chili sauce (enough to brush on one side of each eggplant piece)
  • parsley or green onion to garnish
  1. Preheat oven to 425ºC.
  2. Evenly brush each eggplant on both sides with olive oil.
  3. Gently salt each side of each eggplant piece.
  4. Place eggplant on a lined baking sheet (single layer).
  5. Bake for 25 minutes.
  6. Brush chili sauce onto one side of each eggplant piece.
  7. Put back into oven and bake for an additional 15 minutes.
  8. Take out of the oven. Place on a serving plate and garnish with parsley or green onions.

This recipe is inspired by GOOP.