This is a super easy and super yummy recipe – A Classic British with a Japanese Twist – Wasabi Prawn Cocktail (This may be called “Modern Australian cuisine”? I guess?).
A hit of spiciness from wasabi matches with the rich and creamy avocado which makes this dish interesting! A slight sourness from lemon and saltiness from soy sauce harmonise the flavours. I have to say that this is QUITE yummy….
I use plain yogurt instead of mayonnaise. If you are like me who does not have a jar of mayonnaise in your pantry, this is a perfect recipe for you.
You can serve this as an appetizer or party nibbles. Hope you like it as much as I do 🙂
8 King Prawns – boiled, peeled, deveined and then medium diced
2 Avocados – medium diced
2 Tablespoons of good quality Plain Yogurt
1 Tablespoon of Lemon Juice
1 Teaspoon of Wasabi Paste
1 Teaspoon of Soy Sauce
- Put plain yogurt, lemon juice, wasabi and soy sauce in a bowl and combine well together.
- Add prawns and avocados into the bowl and mix them together.
Today, I would like to introduce my second low carb recipe – a well-known Ottoman dish with my Japanese Twist – Miso Mushroom Stuffed Zucchini.
The rich miso stuffing definitely matches with fresh and light zucchini. I also like the crunchiness and juiciness of zucchini, which makes you satisfied without eating rice or bread.
Instead of flour, I use Lupin Flakes to prevent the stuffing from being runny (As you may have already known, Lupin is a low carb and gluten free legume full of protein and fibre).
I actually think that this is the first time for me to use Lupin as a supporting role…. It does not interrupt the main flavour, is super easy to use and works perfectly! Definitely it is still my favorite super food!
As with my other low carb recipe, this dish can accommodate most dietary requirements -Vegetarian, Vegan and can be Gluten Free as well.
Hope you enjoy my Japanese twist in this dish 🙂
Ingredients (serving 4):
2 Zucchini – large
4 pinches of Sea Salt
1 clove of Garlic – finely chopped
200g Mushrooms (about 4 large mushrooms) – roughly chopped
1/2 Onion – chopped
1/4 Red Capsicum – chopped
1/2 Tablespoon of Miso
1/2 Tablespoon of Cooking Sake (or white wine)
1/2 Tablespoon of Soy Sauce
2.5 Tablespoon of Lupin Flakes
Sea Salt for seasoning
- Cut zucchini in half lengthwise and scoop out seeds and flesh with a spoon. Chop the seeds and flesh roughly and put them aside (we will use them later).
- Sprinkle 4 pinches of sea salt over the zucchini. Wrap the zucchini with some kitchen paper towels and leave it for about 15 minutes. This is to remove the excess water from the zucchini.
For Lupin Miso Mushroom Miso Stuffing
- Heat 1 teaspoon of oil (not included in the ingredients list above) and garlic in a medium sauce pan on medium heat. Once the garlic becomes fragrant, add mushrooms, onion, red capsicum and the chopped zucchini seeds and flesh. Stir them with a wooden spoon for a minute or until the vegetables are evenly coated with the oil. turn the heat to low-medium and put a lid on. Keep cooking it for about 3 minutes.
- Add miso, cooking sake and soy sauce. Turn the heat to medium and simmer for about 2 minutes. Add lupin flakes and stir all together. season with sea salt as necessary. Turn the heat off and cool it down.
Construction and Baking
- Preheat oven to 220° C.
- Wipe excess water from the zucchini. Stuff the zucchini with the Lupin Miso Mushroom stuffing and place them on a baking tray. Bake them for 20 – 25 minutes or until the zucchini is cooked. Serve while hot.
This is a super easy and super humble recipe!
In this season, we often get a lot of lemons from our friends who have lemon trees in their garden. In addition to my usual Honey Lemon Ginger, this is another good way of using up lemons.
I made this marinade liquid tangier than normal salad dressing so that the salad keeps a bit of kick after leaving over night.
If you make a big batch, it can be stored in the fridge for about 3-4 days.
If you have a lot of lemons in your kitchen or your garden, try this recipe. Hope you like it 🙂
1 Carrot – diced
3 stalks of Celery – diced
1 Onion – diced
1 tin (400g including liquid) of Borlotti Beans (or your favorite beans)
For Marinade Liquid
100ml of Lemon Juice (about 1.5 lemons)
100ml of Extra Virgin Olive Oil
1 Teaspoon of Soy Sauce
Good quality Sea Salt and Black Pepper for seasoning
- Combine all of the ingredients for dressing.
- Marinade all chopped vegetables and beans in the dressing over night.
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):
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
150- 160g of Chicken Mince
50ml of Water
50ml of Cooking Sake (or any cooking wine)
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
- For Salad, place carrot, spring onions, onion, celery and mushrooms in a large bowl. Arrange sliced cabbage and cucumber nicely on a serving plate.
- For Dressing, mix all of the ingredients very well. Put it aside.
- 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.
- 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.
- Place the chicken mince mixture on the arranged cabbage. Add coriander on top. Serve it while the chicken is warm.
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 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 🙂
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
- 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.
- 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.
- 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).
- Season it with sea salt and serve it with your choice of cracker, bread or vegetable sticks.
We do not store mayonnaise at home as we do not often use it. However, I sometimes feel that it would be convenient if there were one in the fridge.
The feeling came to me last week. It was Easter Weekend and I was making some nibbles for a platter. I just thought that something with mayonnaise flavour would add variety to the platter. And then, this idea came to me – why not using Yogurt instead! That would be much healthier!
My new Tuna Spread without mayonnaise can be served as part of a platter, served with crackers, veggie sticks, or can be used for sandwiches. Even though there is not mayonnaise involved, I guarantee it still has richness. It is super easy to make as well, so it will be a good recipe to have in your hand. Hope you like it 🙂
1 tin of Tuna in spring water (185g) – drain the water
2 Tablespoons of Plain Yogurt
1/2 Tablespoon of Lemon Juice
1 Teaspoon of Dijon Mustard
1 Pickled Onion – finely chopped
1/2 teaspoon of the liquid from a jar of pickled onions
A pinch of Sea Salt and Black pepper to season
1 small spring onions – finely chopped
In a small bowl, mash the tuna with a fork. Add all other ingredients to the tuna. Mash and mix all together until it becomes very smooth. Season it with sea salt and black pepper to taste.
Note: If you do not normally have picked onions in your pantry, you can use a small amount of capers instead.
Today, I would like to share with you my mother’s Gari recipe.
Gari is Japanese Pickled Ginger, you might know it as the free side you get with sushi. It is perfect for refreshing and cleansing your palate. To make this pickle, it has to be young Ginger. Young Ginger has paler skin and pink tips. The flavour is much milder and juicier than the normal ginger. It is only around from late summer to early autumn. The season is short, so if you see young Ginger in the store, make the most of it! (if you are in Australia, it is now 🙂
Here is my mum’s recipe. The ginger will be quite spicy as she likes that way. If you would like to make it less spicy, you can boil ginger before pickling (see the method below). Hope you enjoy!
800g – 1kg of Young Ginger
30g of Sea Salt
1 liter of White Vinegar
200ml of Caster Sugar
5g of Dried Kelp (if it is too difficult to find, you do not need to use it)
- Wash young ginger. Using a spoon scrape off the brown hard skin part from the ginger.
- Slice the ginger VERY thinly. Soak the sliced ginger in water while you are working. ( if you prefer less spicy, boil the ginger for 1 minutes here)
- Remove the sliced ginger from the water. Sprinkle sea salt over the ginger and put it aside for 30 minutes.
- In the mean time, put white vinegar, caster sugar and dried kelp in a small pot. Heat it over a low heat until the sugar is dissolved. Put it aside until it is cooled down.
- Squeeze the excess water from the sliced ginger and place it into a clean jar. Pour the vinegar mixture (method 4) over it. Store the jar in the fridge for 4-5 days, and then it will be ready to eat.
This is before
This is after – PINK!