Big Salad – Larb Gai – Thai Chicken Larb Salad

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It is getting cold here in Australia. However, I still sometimes feel like eating salad…. Big Salad. Is there anyone feeling the same as me????

I would like to introduce my Thai Larb Salad recipe today for my friends who feel the same as me – feel like big salad during this cold weather. This Larb Salad is warm. Chili in the salad makes you warm too. Super simple to make as well. Healthy  – no oil involved.

Convinced? Try it. Hope you like it 🙂

Ingredients (serving 3-4):

 

For Salad

1 Carrot – grated

3-4 Spring Onions – chopped

1 Onion – thinly sliced

3 stalks of Celery – finely chopped

100g of Mushrooms (about 4 mushrooms) – sliced

300g of Cabbage (about 1/4) – thinly sliced

1/2 Cucumber – sliced

1 bunch of Coriander  – chopped

For Chicken

150- 160g of Chicken Mince

50ml of Water

50ml of Cooking Sake (or any cooking wine)

 

For Dressing

4 Tablespoons of Lime Juice

3 Tablespoons of Fish sauce

2 Teaspoons of Brown Sugar

1 clove of Garlic – finely chopped

1 red eyed Chili (or any of your preferred chili) – finely chopped

Method:

  1. For Salad, place carrot, spring onions, onion, celery and mushrooms in a large bowl. Arrange sliced cabbage and cucumber nicely on a serving plate.
  2. For Dressing, mix all of the ingredients very well. Put it aside.
  3. For Chicken, boil water and cooking sake in a frying pan. Add chicken mince into it. Cook it while breaking it up with a spatula, until the chicken is cooked and the liquid has almost evaporated.
  4. Add the cooked chicken with the remaining liquid (from Method 3) into the salad bowl (Method 1). Add the dressing (Method 2) into it and mix all together.
  5. Place the chicken mince mixture on the arranged cabbage. Add coriander on top. Serve it while the chicken is warm.
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Vegan & Gluten Free! Roasted Capsicum and Lupin Dip

My new recipe using my new super food – Lupin Flakes! Today I would like to introduce a new flavour of my beloved Lupin Hummus – Roasted Capsicum Version!

Roasted Capsicum Lupin Dip_a little bit of soy

Roasted capsicum dip is so tasty and I always have to try not to eat it too much, due to the amount of cream cheese used in it.

So I thought, how about replacing it with something I do not need to feel too conscious about – Lupin Flakes!

The lupin’s subtle flavour complements the sweetness of roasted capsicums. Vegan and Gluten Free is certainly a bonus too. It lasts for about 4-5 days in a fridge.

Hope this new flavour of Lupin Dip can be a new addition of your repertoire 🙂

 

Ingredients

2 Red Capsicums (about 500 – 550g in total)

100ml Lupin Flakes

1 Tablespoon of Hulled Tahini

1 Tablespoon of Lemon Juice

2 cloves of Garlic – roughly chopped

0.5 Tablespoon of White Vinegar

0.5 Tablespoon of Extra Virgin Olive Oil

Sea Salt for season

 

Method:

  1. For red capsicums, cut each red capsicum into quarters. Remove the seeds and membranes. Place them skin side up on a greased oven tray. Grill them for about 15 minutes or until the skin has blackened and blistered. Remove them from the grill and wrap them with tin foil. Leave it for 10-15 minutes to make the skin loosen. Peel and discard the skin.
  2. For lupin flakes, place the lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin flakes a few times, and then drain off the water from the lupin flakes very well.
  3. Place the roasted red capsicums (Method 1), the cooked lupin flakes (Method 2), tahini, lemon juice, garlic, white vinegar and extra virgin olive oil into a food processor. Process until they become smooth (or you can use a hand mixer if you do not have a food processor).
  4. Season it with sea salt and serve it with your choice of cracker, bread or vegetable sticks.

 

Sweet & Sour! Teriyaki Chicken and Roasted Vegetables Salad with Dijon Vinaigrette Dressing

This is my new “BIG” Salad Recipe.

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I try to cook salad for dinner more often these days, since we are trying to eat less carbs than before. This is just simply due to our age. We just cannot eat the same amount of food as we did before. However I would still like to feel satisfied after each meal.

So I made this salad. It contains both meat and vegetables, therefore it is quite filling while being healthy.

This Teriyaki Chicken Salad technically has 2 dressings (1 sauce and 1 dressing if I wold like to be specific) – Teriyaki sauce and Dijon Vinaigrette. The sweetness of teriyaki sauce and the sourness of vinaigrette dressing totally balance each other. The roasted vegetables suck these 2 dressings in! The soft boiled egg topping (which is optional, but!) gives the salad richness. YUM YUM YUM.

BTW, please note that you do not need to buy “Teriyaki”sauce from the shop 🙂 Hope you like it.

 

Ingredients (serve for about 3)

For Chicken

300g Chicken Breast (boneless, skinless)

Salt and Black pepper for seasoning

1/2 teaspoon of Plain Flour

For Vegetables

6 big florets of Cauliflower

1 Red Capsicum

3/4 Butternut Pumpkin (or your favorite pumpkin)

1.5 tablespoons of Olive Oil for roasting

150g of Leafy Mix

Teriyaki Sauce

1.5 tablespoons of Brown Sugar

1.5 tablespoons of Soy Sauce (Japanese one)

0.5 tablespoon of Cooking Sake

Dijon Vinaigrette Dressing

2 Limes – juiced (you can replace it with 3/4 lemon)

5 teaspoons of White Vinegar

2 teaspoons of Dijon Mustard

5 teaspoons of Extra Virgin Olive Oil

Soft boiled egg for topping (optional)

3 Eggs

 

Method:

  1. Preheat oven to 200 °C.
  2. Cut chicken breast and all vegetables into bite size pieces.
  3. Place the chicken into a small bowl and season with salt and black pepper. Put it aside.
  4. Place the cauliflower and the pumpkin into a roasting tray, and the red capsicum into a different tray. Coat them with olive oil. Roast the cauliflower and the pumpkin for 30 minutes until they are cooked and caramelised. For capsicum, place the tray into the oven 10 minutes after the cauliflower/pumpkin tray. Roast it for 20 minutes.
  5. In the mean time, make teriyaki sauce and Dijon Vinaigrette dressing by mixing all ingredients. Put them aside.
  6. Make soft boiled eggs for topping. Boil water in a small pot. Place eggs into the boiling water gently. Please use cold eggs from the fridge. Cook them for 6 minutes. Remove from the pot and cool them down in cold water. Put them aside.
  7. Now make teriyaki chicken. Heat a small amount of oil (which is not included in the ingredients’list above). Sprinkle plain flour over the chicken breast and mix them well.  Place the chicken into the frying pan. Pan-fry both sides of the chicken until lightly browned. Turn up the heat to high. Add the teriyaki sauce into the pan. Keep cooking it for about 30 minutes or until the sauce becomes silky and shiny, while applying the sauce over the chicken with a spoon.
  8. Now assemble the salad. Place 1/3 leafy mix on each serving place. Arrange the roasted vegetables and the teriyaki chicken on the leafy mix nicely. Pour the remaining teriyaki sauce over the salad. Place the soft boiled egg on top. Serve it warm with the Dijon vinaigrette dressing.

 

Peach & Blue Cheese Salad

Peach and Blue Cheese Salad_a little bit of soy

In our fridge, there are still some goodies left  from the festivities. This block of gorgonzola siting in the corner of the fridge is super good. As it is super good, we have been eating it a little by little, and then it has never been finished.

But, I thought that it was time to eat it up. This idea came to me- how about combining with my favourite summer fruit – Peach! I have a perfect dressing for it – Balsamic + Soy Sauce + Honey = Sweet and Saltiness! Perfect.

This salad is very rich and quite filling. It is super easy but looks amazing. Perfect for a summer party if you are required to bring something. Hope you like it.

 

Ingredients (serving for 2-3)

For Salad

handful of Walnuts

2 Peaches – washed, seeded, cut into 8 pieces

1/2 teaspoon of oil for pan-frying

100g of Mixed Salad Leaves

about 100g of Gorgonzola (or as much as you want)

For Dressing

1 tablespoon of Balsamic Vinegar

1 tablespoon of Light Japanese Soy Sauce

1 tablespoon of Honey

1 tablespoon of Extra Virgin Olive Oil

 

Method:

  1. Combine all of the ingredients for the dressing. Put it aside.
  2. Roast walnuts in a frying pan. Put them aside.
  3. Heat oil in the same frying pan over a high heat. Pan-fry peach until it is caramelised.
  4. On a serving plate, arrange salad leaves, walnuts and peach, topped with gorgonzola torn into small pieces. Serve it with the dressing.

 

 

Cucumber Tataki – Smashed Cucumber Salad

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It is summer in Australia!! I know that many countries are enjoying the beautiful winter season, but we are having a good time on our beautiful beaches here in the southern hemisphere. I am, today, posting one of my favourite summer recipes  – Cucumber Tataki.

 

Tataki is one of the well known Japanese cooking methods, which is that a piece of protein is seared and the inside is almost raw- such as Beef Tataki or Tuna Tataki.

However “Tataki” has its original meaning; “beat” or “slap” in Japanese. As I have introduced a different Tataki previously (see Salmon Namerou), today, I would like to introduce another “Tataki” which is made from cucumber.

Well…, this is one of the dishes I made on the reality TV show called Chef’s Line last year, which got me kicked out (with the reason being that I made too many dishes!)… In my opinion, it is one of the perfect salads in summer. Maybe you can try it out to see if you like as much as the judges?!

 

Ingredients:

2 Lebanese Cucumbers

2 Teaspoons of White sugar

1 Tablespoons of Soy Sauce

2 Tablespoons of White vinegar

1/2 Teaspoon of Sesame oil

1 red chili – finely sliced

1/2 Teaspoon of Sesame seeds

 

Method: 

1. Bash Cucumbers with a wooden rolling pin. Tear them into bite size pieces by hand

2. Mix all other ingredients. Add the cucumbers into the mixture. Marinade it in the fridge at least for 30 minutes before serving.

Lupin Tabbouleh – Gluten Free

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This is another “replace” recipe of Lupin. Bulgur Wheat, which is normally used in Tabbouleh, is not really common in Australia. So I just thought why can’t we use our Western Australian produce – Lupin instead.

If you are already familiar with Lupin and have made my Lupin Banana Bread   or Lupin Bechamel Sauce, there should be some Lupin flakes left in the kitchen cabinet that you would like to finish off??

Or, if you are new to Lupin, maybe you can make this tabbouleh along with my Lupin Hummus, and then you can have a Middle Eastern style dinner! Lupin is so versatile so I like it. Gluten free is certainly a bonus as well.

Hope you like it.

Ingredients: 

80ml Lupin Flakes

300ml finely chopped Flat-leaf Parsley Leaves

50ml finely chopped Mint Leaves

2 Tomatoes – chopped

1 Lebanese Cucumber – chopped

1 Onion – chopped

150ml Lemon Juice (about 2 lemons)

3 Tablespoons of Extra Virgin Olive Oil

1 Teaspoon of Soy Sauce (for gluten free option, please use gluten free soy sauce)

Sea Salt and Black Pepper to season

 

Method: 

  1. Prepare Lupin. Place lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Put it aside.
  2. Put all of herbs and vegetables into a large bowl. Add the lupin, lemon juice, olive oil and soy sauce to the bowl as well. Mix thoroughly and season it with sea salt and black pepper. Serve it cold. It will be better the next day when the flavour has settled.

Japanese Sesame Dressing

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You might feel “strange” or even “modern” when you hear that I use a well-know Middle Eastern food – Tahini in Japanese cooking.

In fact, roasted sesame seed paste is called “Neri Goma” and is commonly used in Japan. Apparently Neri Goma has a nuttier flavour than Tahini as sesame seeds for Neri Goma are roasted longer than for Tahini…. Well.., from my point of view (taste), they taste pretty much the same.

We often use Neri Goma to make Sesame Dressing. This dressing is very versatile and matches with both vegetables and most meats proteins (beef, chicken, pork and tofu). It can also be used as a dipping sauce for Japanese Hot Pot (Nabe). The bonus of my recipe is the measurement – very easy to remember!

Middle East and Japan might be far away, but I like the fact we enjoy the same food in spite of the distance.

 

Ingredients:

1 Tablespoon of Tahini (hulled)

1 glove of Garlic – minced

1 Tablespoon of Lemon Juice

1 Tablespoon of Soy Sauce

1 Tablespoon of White Vinegar

1 Tablespoon of Olive Oil

1 Teaspoon of Dark Sugar

½ Teaspoon of Sesame Oil

Method:

Place tahini in a bowl. Using a whisk, stir all other ingredients one by one into the tahini. Mix them very well until the dressing becomes smooth.