Healthy! My Easy Laksa Soup – without paste, without oil!

Healthy Easy Laksa by alittlebitofsoy

I love Laksa. Hot, Creamy and Rich… It is perfect for the cold weather as well as the hot sweaty summer. I love the fact that there are so many different varieties across Southeast Asia. It is fun to compare each Laksa in each region/country.

There are a few places that serve Laksa in Perth as well. Some are pretty good, some are not so good. What I have realised is they are quite often too oily for me. I am sure that the richness and creaminess can be achieved without this oil floating on the surface of the beautiful yellow soup…

So! I made my version of Laksa by keeping only what I like.

Difficult? NONONO! My recipes are never difficult!

My easy Laksa is:

  • No store-bought Laksa paste required
  • No need to make Laksa paste separately
  • No stock required
  • Not oily at all as no oil is used

Most of the ingredients (except cooking sake or white wine) should be found at the normal supermarket, therefore you can make it at home easily!

Most important tip for this Laksa recipe is how to cook the vegetables. I use a cooking method called “Mushi-yaki” in Japanese (or “Etuver” in French), where you cook the ingredients while they are steaming in their own juice. All you need to do is add salt to the vegetables and keep cooking on a low heat. That is all. This method is a wonderfully easy way to bring out the flavour of each ingredient. It is almost like making vegetable stock instantly in the pot.

This Laksa is one of my regular dinner repertoires, and my husband loves it too. Hope you add my Easy Laksa onto your regular menu and enjoy it as much as we do 🙂

Ingredients (Serving for 4)

For Chicken
1 piece of Chicken Breast (300g-330g) - cut into small pieces
1/2 Tablespoon of Cooking Sake or White Wine
1/2 Tablespoon of Fish Sauce
A pinch of Sea Salt

For Vegetables (There are just some examples. You can use any veggies left in your fridge!)
1 Onion - sliced
1 Carrot - diced
1 Capsicum - diced
3 heads of Bok Choy - roughly chopped
300g of Cabbage

Ingredients A
1 Tablespoon of ground Turmeric
1/2 Tablespoon of ground Coriander 
1/2 Tablespoon of Galam Masala
1 Teaspoon of ground Cumin
1/2 Teaspoon of Sea Salt
3 cloves of Garlic - finely chopped
20g of Ginger - julienne
1 Red Chili (or your choice of chili) - chopped

Ingredients B
900ml of Water
1 Tablespoon of Cooking Sake (or White Wine)
1/2 Teaspoon of Sea Salt
1 Bay Leaf - bend into half

Ingredients C
270ml of Coconut Cream
1 Teaspoon of Fish Sauce
1 Teaspoon of Sesame Oil

Topping
Fresh Coriander - chopped (as much as you like)
Method:

1. For Chicken, combine the chicken and all of the other ingredients in a small bowl. Put it aside. 

2. In a large pot, place all of the vegetables and 'Ingredients A', and combine them all together. Make sure that the vegetables are nicely coated with the spiced. 

3. Place the pot over a low heat with a lid on. As juice from the vegetables comes out, let them cook in their own juice. If the spices have started burning on the bottom of the pot, add 1 tablespoon of water into the pot. Stir occasionally. Keep cooking for about 10 minutes or until the vegetables become soft and tender. 

4. Once the vegetables become soft and tender, add the chicken including liquid (from Method 1) and ' Ingredient B' into the pot. Increase the heat to medium. Once the soup has started evaporating, reduce the heat to low and simmer it for about 20 minutes. 

5. Taste the soup and season it with sea salt if necessary. Turn the heat off. Add all of 'Ingredients C' into the pot and stir well. 

6. Top with fresh coriander and serve it while hot. 
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Low-carb! Cauliflower Cheese with Tofu Miso Creamy Sauce

I occasionally crave gratin. I love the combination of bechamel sauce and cheese melting all together. I love the look in the oven – the bubbling sauce and golden surface…. Yum Yum Yum.

However…, gratin is not certainly suitable when you are on a diet…, I know…, but I still feel like it.

So! I made this recipe.

Cauliflower Cheese with Tofu Miso Creamy Sauce

In this recipe, I made white sauce out of Silken Tofu. The key is to remove the tofu’s unique smell (see the method below) and mix the tofu until it becomes super smooth. I added Miso, which gives a richness and depth to the delicate tofu.

This was actually one of my experimental recipes, but it came out really good on the first trial. This is a keeper, definitely!

This Tofu Miso Creamy Sauce is suitable for a gluten free diet as well.

When you are on a diet and sick of salad and soup, try this low-carb cauliflower cheese!
Hope you like it.

Ingredients (Serving 3-4)
600g of Cauliflower - cut into medium-sized florets
1 Onion - sliced
3 teaspoons of Olive Oil
A pinch of Sea Salt
60g of Parmesan Cheese - shredded

For Tofu Miso Creamy Sauce
300g of Silken Tofu
2 tablespoons of Milk
1 1/2 teaspoons of Miso (I use Shinshu Miso)
1/2 teaspoon of Soy Sauce
A pinch of Sea Salt for seasoning
Method: 
1. Preheat oven to 200 C.

2. Firstly we make Tofu Miso Cream. Wrap tofu with 2-3 layers of paper towels and microwave it for 2 minutes.
Remove it from the microwave and place a flat plate or a light chopping board on top of the tofu. Do not unwrap the paper towels.
Leave it for about 5 minutes. This is a good method to remove the excess water from tofu, which contains tofu's unique smell.

3. Place all the ingredients of Tofu Miso Cream (except sea salt), and combine well well until it becomes homogenised and smooth. You can use a electric mixer if you wish.

4. Taste the tofu miso creamy sauce and add a pinch of sea salt as necessary. Put it aside

5. Place cauliflower and onion in a baking tray. Coat them with olive oil and sea salt evenly.

6. Pour the Tofu Miso Cream over the cauliflower and put Parmesan cheese on top.

7. Bake it for about 20 minutes or until the cauliflower is cooked and the cheese becomes golden. Serve while hot.

Healthy! Super Moist Boiled Chicken with Peanut Sauce

Boiling is a super healthy way to cook chicken breast, but how long do you boil the chicken?

Of course you can boil it until the chicken is dead. However, in my opinion, it is super dry to eat…. well still edible, I guess….

Today, I would like to introduce my way of boiling chicken. I boil it only for 2 minutes and then just leave it for for 1 hour. Technically the chicken will be cooked in the residual heat. I found this way makes the chicken super moist!

Boiled Chicken a little bit of soy
Healthy! Super Moist Boiled Chicken with Peanut Sauce

I would also like to introduce my peanut butter sauce to go with my super moist boiled chicken. I created it, just because I had a leftover peanut butter in the kitchen…( Well, I believe I am not the only one who has it after trying to make satay chicken?). However, it came out great!

This boiled chicken is super versatile. You can use it for salad, sandwich or you can enjoy it with a lot of different sauces. Furthermore, it is super healthy!

Hope you like it and add it onto your regular menu…. 🙂

Ingredients:

1 Chicken Breast – skinless and boneless

2 pinches of Sea Salt for Chicken Breast

800 ml of Water

2/3 Teaspoon of Sea Salt

1 Teaspoon of White Wine or Cooking Sake

For Peanut Sauce

1 Tablespoon of Peanut Butter – no added sugar

1 Tablespoon of Lemon Juice

1/2 Tablespoon of Soy Sauce

1 Teaspoon of Dark Sugar

1 Teaspoon of Sesame Oil

1 Tablespoon of Chicken Broth left over after boiling chicken

Coriander  – chopped for topping

Method: 

  1. Sprinkle 2 pinches of sea salt over chicken breast. Wrap the chicken with paper towels.  Leave it for about 20 minutes at room temperature.
  2. Bring water to a boil and add sea salt and white wine. Place the chicken breast into the boiling water and reduce the heat to medium. Keep cooking for 2 minutes. Turn the heat off.  Put a lid on. Leave it for minimum 1 hour.
  3. Making peanut sauce. Place peanut butter, lemon juice, soy sauce, dark sugar and sesame oil in a bowl. Mix all together. Pour the remaining chicken broth from the boiled chicken to make the sauce to the consistency of your liking.
  4. Slice the boiled chicken and arrange it on the serving plate. Serve it with the peanut sauce and chopped coriander on top.

The remaining chicken broth is full of flavor, so do not throw it away! I normally use it to make soup!

Healthy! Wasabi Prawn Cocktail – NO MAYO

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?).

Wasabi Prawn Cocktail No Mayonnaise_a little bit of soy

 

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 🙂

Ingredients:

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

Method:

  1. Put plain yogurt, lemon juice, wasabi and soy sauce in a bowl and combine well together.
  2. Add prawns and avocados into the bowl and mix them together. Wasabi Prawn Cocktail No Mayo_a little bit of soy

My Low Carb Recipe – Miso Mushroom Stuffed Zucchini (Vegetarian)

Today, I would like to introduce my second low carb recipe – a well-known Ottoman dish with my Japanese Twist – Miso Mushroom Stuffed Zucchini.

Lupin Miso Mushrrom Stuffed Zucchini_alittlebitofsoy

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

Method:

For Zucchini

  1. 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).
  2. 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

  1. 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.
  2. 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

  1. Preheat oven to 220° C.
  2. 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.

Lupin Miso Mushroom Stuffed Zucchini _ alittlebitofsoy

My Tom Kha Gai (Thai Chicken Coconut Soup)

Tom Kha Gai_a little bit of soy

When I eat out and find something tasty, I always think how I can recreate it at home using easily accessible ingredients.

Tom Kha Gai was one of the dishes. I always loved this spicy and creamy Thai Chicken Coconut Soup and wanted to make it at home. The problem was galangal and lemongrass, which are not really common here in Australia. I tried a few attempts using common ingredients, which were “Good”, not “Delicious”.

And, a couple weeks ago, I suddenly made the “Delicious” version of Tom Kha! I seriously do not know what happened, but it came out really GREAT!

In this recipe, I use lemon rind and ginger instead of lemongrass and galangal.

This Tom Kha Gai has a lot of veggies, so that a bowl of this soup becomes a complete meal.

Hope you enjoy this super easy Tom Kha Gai.

 

Ingredients (Serving 4):

For Chicken:

1 Chicken Breast – cut into chunks

1 teaspoon of Cooking Sake (or White wine)

2 teaspoons of Fish Sauce

A pinch of Sea Salt

For Broth

900ml Water

50ml Cooking Sake (or White wine)

1 Lemon and the Rind

1 leaf of Kaffir Lime

15g of Ginger – peeled and cut into julienne

2 cloves of Garlic – finely chopped

1 bird’s eye chili-  finely sliced (remove seeds if you prefer not hot)

A pinch of Sea Salt

1 Tablespoon of Fish Sauce

270ml good quality Coconut Cream

5 leaves of Basil – sliced

For Vegetables – any veggies left in the fridge will be fine! These are what I used;

1 Onion – sliced

6 Mushrooms – cut into 4

100g Green Beans

8 Okra – trim the head and cut lengthwise into half

1/2 Red Capsicum – cut into strips

6 Brussel Sprouts – cut into half

250g Beansprouts

Method:

  1. In a small bowl, marinade chicken breast with cooking sake, fish sauce and a pinch of sea salt for about 20 minutes.
  2. In a large pot, place water, cooking sake, lemon rind, kaffir lime leaves, ginger, garlic and chili. Bring it to boil. Reduce the heat once it is boiled and simmer it for 20 minutes to make the broth fragrant.
  3. Add the marinaded chicken (Method 1) including the liquid into the pot. Cook it for 5 minutes.
  4. Add all vegetables (except beansprout) into the pot and a pinch of sea salt. Cook it for about 10 minutes or until the brussel sprouts are cooked.
  5. Remove the lemon rind, kaffir lime leaves. Add 1 tablespoon of fish sauce, coconut cream and basil leaves. Squeeze 1/4 of lemon and simmer it for another 5 minutes.
  6. Place 1/4 beansprouts in each serving bowl. Pour the Tom Kha Gai over the the beansprouts. Serve while hot with lemon wedges.

 

 

 

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.