All posts filed under: Salad

Seared beef

Seared Beef with Thai Flavour Salad

The other day, I received a surprise text from my close school friend.  That text was a blast from the past – it was a picture from my yearbook photo when I was about 15 – when big glasses, teeth braces and unruly permed hair with side pony looked so normal, but it was so funny.  Did I just mention normal? LOL  That got me to reminiscing about my school days.  Boy, it was so fun last time…when we don’t need to worry about money 🙂  But, of course, we were just kids right, so our minds have been imprinted with the need to study hard and make our parents proud. Ok, ’nuff said about the past 🙂  So, who loves a good plate of fresh and full flavoured salad? I do.  Making salads can be fun and creative, by playing and experimenting with flavours as well as textures.  It can be anything, just about anything you can think of. I love Thai flavours, as they are known for their combination of strong, aromatic components with a spicy edge.  This is a …

gochujang chicken

Fire up with Gochujang Roast Chicken

Ever wonder why bibimbap taste so good? If you have tried it, that’s because of the red hot pepper sauce which is used to dress the rice dish – known as gochujang.  It’s a red pepper paste that also contains fermented soy beans and glutinous rice.  The importance of gochujang in a Korean kitchen is synonymous to miso in a Japanese kitchen.  It is hot, pungent, thick, flavoursome and very very yum! “Just a bit will sure to make you “fly,  fly o so mighty high.  What a paste!”  Gochujang is very versatile – it can be used to punch up flavours in roasts, soup stews or dipping sauces.  These days, I can sense the boredom with my same ol, same ol roasts – and surely it is  time for a change.  And boy, what a coincidence I can say – having an unopened pack of gochujang in the cupboard was a bless – to my roast 🙂 This is a very simple roast chicken recipe – small effort but delivers BIG BIG punchy flavours – wonderful and memorable for a lazy cook-in …

Thai Prawn Salad

Thai Salad with Crunchy Prawns & Caramelised Coconut Dressing

As a working mum, juggling between work and personal is not easy but manageable.  So, I’d like to salute to all Super Mums out there who have successfully integrate our mission to provide for a better home for our families.  *Clap*Clap*Clap* Since I’m a 9-5 working mom, I’m always looking for simple weekday pleasures that doesn’t require much attention and time to cook but still makes me salivate.  Masterchef Australia Season 7 has just started airing in Australia and so far, by looking at the recipes created by the contestants, I am very excited to test them in my kitchen. “Simple weekday pleasures like this Thai salad dish is one of the reason why I’m so looking forward to cooking in my kitchen even after a long tiring day!”  This recipe was created by contestant, Ava Stangherlin, for a 20 minutes Thai Elimination Challenge.  Just hearing the name gave me jitters-me-timber down my spine.  Think Crunchy prawns! Toasted fragrant peanut! Caramelised coconut dressing! Thai flavours! How can you say no to this dish, right? Feel free to add more …

Beetroot salad

Baby Beets in Cranberry Juice with Ricotta, Cumin & Dill

“Purple food! Who would have thought this purple food ‘aka beetroot would actually taste good – and here I admit to everyone that I love beets”  First of all … I admit that this small purple food called the beetroot has never been in my radar.    It looks very rootish and it’s purple in color (honestly, I’ve not had purple food before), so naturally, I thought it’s a tough vegetable to cook and would taste bitter.  Well, I was so wrong, looks can be very deceiving, mind you. My first experience with beets was in a Melbourne restaurant, whose degustation menu includes a dish with beets.  The color & taste on the plate was absolutely smashing! And from that moment on, I am in love with this purplish sweet ball of root.  Available during autumn, beets boast some huge nutritional value – the greens are rich in calcium, iron, vitamin A and C, while the roots are good source of fibre and folic acid. In this recipe, Matt Wilkinson cook these baby beets in cranberry …

Prawn and Grapefruit salad

Prawn & Grapefruit Salad

Summer’s officially over… and I’m already missing it.  Bye bye tank tops.  Bye bye Havaianas.  While writing this post, I was enjoying a hot cuppa coffee with sweet sounds of rain fall that’s music to my ears.  What a way to finish the summer.  I love it when it always ends with a sweet note.  How surreal and relaxing, right 🙂 Living in Melbourne has its perks.  We get fresh seafood and lots of fresh farmed fruits.  How wonderful is that?  Being able to try new things is fun like eating grapefruit for the first time.  It’s one of those things that you either like it or hate it.  For me, I don’t mind eating it, but I’m also not keen with just eating the fruit itself because the flavours are just a tad bitter and very very tarty! “Thanks to Adam! I can regain my dignity now instead of being perceived a bitter fruit!”  So in this recipe, Adam Liaw has given the groove back to grapefruits.  He pairs them with rich toasted coconut, shallots, fresh prawns …

Spicy cucumber salad

Spicy and Simply Refreshing Vinegar Cucumber Salad

Do you remember what you ate last weekend?  For me, we met up with a Malaysian friend of mine who just arrived to Melbourne with her family.  I brought them to my all-time-favourite Sichuan restaurant located in the heart of Toorak Rd, near Melbourne CBD.  It’s also my return to this restaurant since my last visit a year ago. Ask me if I like Sichuan? Yes! I love Sichuan but you can say that initially I disliked it because of the perception that Sichuan means mouth numbing, heart thumping and uncomfortably spicy. The pictures depicting oily, spicy, red-colored food is really really deceptive 🙂 So, this dish is not as spicy or mouth numbing as it looks.  Just because it’s red and sichuan-pepper-corned doesn’t mean it’s really really spicy. Surprisingly it tastes refreshingly good when served chilled and really really tasty with the addition of toasted sesame seeds.  The black vinegar with chilli dressing gives a hint of black magic…if you know what I mean 🙂 Spicy Vinegar Cucumber Salad (adapted from Sebastian Goh’s The Hot & …

mushroom salad

Mushroom Salad with Yuzu Dressing

It’s been a while since I’ve had healthy salad for lunch as I’m not a ‘salad’ person, but more of a ‘meat’ person, if you know what I mean.  This recipe from Bon Appetit caught my eye because I love the 2 hero ingredients and that is mushroom and yuzu.  Not only that, I still have remaining 1/2 a bottle of yuzu juice sitting in the fridge, waiting to be enjoyed.  You can view my other yuzu recipe here. Good thing is, this salad is warm and juicy, so it’s really good for the soul.  But really, there is such a huge array and wonderful assortment of wild mushrooms  and nuts (if you’re not allergic to nuts) that you can add into the salad. For this recipe, I used king oyster mushroom because of their unique anise aroma, fresh shiitake mushrooms and enoki.  When lightly sautéed with neutral flavoured oil, these wonderful mushrooms let out such aromatic and rich flavour that you don’t even need any other seasoning. Mushroom Salad with Yuzu Dressing (adapted from Bon Appetit)  Serves …

beef teriyaki

Beef Teriyaki with Sesame Cucumber Salad

I seek delight in simple recipes that satisfy and thrill my tastebuds without putting much effort.  A good example would be this dish.  Everybody knows what a teriyaki is – thanks to the introduction and exposure to Japanese cuisine all over the world – it’s simply a form of cooking used by Japanese to grill or broil the meats, glazed with soy sauce, mirin and sugar. The glaze, made up of soy sauce, mirin and sugar, gives the meat that beautiful shine and lustre that makes it so mouthwatering and beautiful to photograph 🙂 It also has a balanced sweet salty taste which adds depth to the grilled meat.  Any meats can be ‘teriyaki-ed’ like fish, chicken and beef. When cooking beef, I like to use premium grade beef to bring out that buttery flavour, searing up to the right level to preserve the tenderness and juiciness of the beautiful meat. The addition of fresh salad helps to cut through that rich fattiness of the beef, making them a truly perfect marriage. Beef Teriyaki and Sesame Cucumber Salad (adapted from Christine …

Bang bang Chicken salad

Bang Bang Chicken Salad

Bang Bang (my baby shot me down) was by far one of the coolest song I’ve ever heard.  When a cool song like that appeared in the OST of the coolest and bloodiest Quentin Tarantino’s movie, “Kill Bill” – that’s a pretty awesome nasty combo, right?  Making the bang bang chicken is not nearly as bloody and nasty as that … LOL.  Fact is, bang bang chicken is the total opposite – little bashing with no blood and totally PG rated! Originated from the Hanyang district in China as popular street food – where the chicken was cooked, shredded and then drizzled with hot spicy sauce, the locals eat it as cold snack.  The dish got its name from the way the chicken was beaten with a stick to separate them into thin shreds.  How original 😉  This is a super easy dish to make and one of the most delicious salad I’ve ever eaten.  The combination of the hot sauce, cold salad and shredded chicken just makes my knees weak!  Definitely going to try this again next week. Go ahead – you …