All posts filed under: Vegetables

Saute Green Beans with Crispy Bacon

Bacon, bacon, bacon.  I love the smell of bacon – reminds me of a hearty weekend breakfast meal. And while I love the smell of bacon,  I love that sizzling sound of bacon on a hot pan even more. Don’t you agree? This dish itself is a super super easy side dish to make and … quick.  It doesn’t require oil and any other seasoning aside from the basic salt and pepper.  Basically, the oil comes from the bacon itself and that’s what make this dish so aromatic and just hands down YUM! Saute Green Beans with Crispy Bacon Serves 2 Ingredients: 300 g green beans, heads & tails trimmed 100 g diced bacon 100 g onions, chopped salt, to taste freshly cracked black pepper, to taste Method: 1. Boil green beans in salt water for 8 – 10 minutes, or until crunchy tender.  Drain and immediately place in a large bowl of ice cold water (to stop the cooking process). 2. Heat up a pan over medium heat.  Sauté diced bacon until crispy golden.  During this process, …

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 …

Broccoli with scallop sauce

Steamed Broccoli with Scallop Sauce

Today, I’d like to shout out to a vegetable that looks like a beautiful bunch of flower in green.  If you ever want to celebrate a birthday or V-Day with that special someone who absolutely adores broccoli, do consider gifting these beautiful florets with a large golden bow.  Not only are they edible (unlike flowers), they are full of nutrition (super food for kids) and very delicious. My mom used to make this a lot for me as a kid because I don’t fancy any other vegetables except broccoli. Nibbling on the florets were really fun.   She used to either crispy fry them (coated with batter) or steam them and top with sweet dressing.  I just loved it. The key to enjoying broccoli is not to overcook it.  Overcook broccoli taste mushy like baby food. Broccoli taste bland if eaten by itself and so, it needs to be seasoned with some salt or be served with dressing, if you prefer. Steaming the broccoli preserves its healthy vitamins.  Just 5 mins is enough to cook the broccoli while keeping them crunchy.  Dressing …

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 & …

Baby bok choi

Baby Bok Choi with Ginger & Soy

I am a big big fan of chinese stir fry vegetables especially the leafy ones.   Seriously how wrong can you go with simple stir fry greens, right?  It’s one of those dishes that we don’t really pay much attention to because they’re just there to complete part of a healthy full meal.  Nevertheless, it doesn’t have to be boring. The key to chinese stir fry vegetables is of course fresh, fresh and fresh greens.  I love all kinds of leafy greens but baby bok choi (I stress again the word baby) is my favourite because  it’s much sweeter than their larger siblings. With the classic combination of soy, ginger and garlic, who would have thought that eating simple stir fry chinese vegetables can be so enjoyable 🙂 Baby Boi Choi with Ginger & Soy (adapted from Will Ricker’s The Eastern & Oriental Cookbook)  Serves 3 (as part of shared meal) Ingredients: 3 heads baby bok choi, thoroughly cleaned to remove soil residue 2 tbsp vegetable oil 1 clove garlic, crushed to paste-like 2 cm fresh ginger, peeled and julienned 1 …

Tempura

‘Light as Feather’ Tempura

I love Japanese food – super duper love.  Not just because of the way they cook which exemplifies simple, superb flavours but also their carefully and artfully crafted presentation.  Tell me, have you ever seen a not so pretty looking Japanese dish presented to you before?  For me, not really.  The discovery of sushi, sashimi, tempura, teriyaki, kara age (to name a few) is one of the greatest food discovery ever enjoyed by most people and I just heart them. Making tempura has always been a challenge for me because I just can’t seem to imitate the right texture of tempura – that crunchy, light and fluffy texture often found in specialist Japanese restaurants.  Then I accidentally stumble on How to Make the Prefect Tempura by Tadashi Ono masterclass.  Using the technique shared by Tadashi Ono, I can say that my tempura has seen a good daylight and the secret to light as feather tempura lies in a simple batter of flour, water, egg yolks and ice. Seafood and Vegetable Tempura (adapted from Saveur)  Serves 2 Ingredients: 8 fresh prawns, deveined & …

Spicy Corn & Coriander Fritters

Spicy Corn & Coriander Fritters

This is a very nice party bite dish – it’s easy to prepare and delicious with simple flavours.  The best part was, your vegetarian friends will love you for it.  The fresh lettuce used to roll these delicious fritters gives a very refreshing feeling before revealing that beautiful crunch.  The lovely chilli jam can be made to suit your taste – if you prefer it to be really spicy, then add more chilli and likewise for non chilli lovers. It is also a very good method to disguise any form of vegetables for lil’ ones and they will not disapprove of it. Spicy Corn & Coriander Fritters with Chilli Jam (adapted from Benjamin Cooper’s Chin Chin the Book)  Makes 12 fritters Ingredients: 6 corn cobs with kernels removed 3 eggs 2 tbsp light soy sauce 1 tsp sea salt 1 birds eye chilli or 2 red chillies 12 fresh lettuce leaves, for wrapping 3 fresh kaffir lime leaves, finely chopped 1/2 bunch coriander leaves, finely chopped 1/2 bunch mint leaves, finely chopped 12 sprigs mint, for garnish …