Posted August 18th, 2012 in Food, Japan | No Comments »
Obon has finished….! Obon is one of holiday season in Japan where people go back to their hometown and pray for ancestors. During Obon you are not supposed to kill any living creature (including a fly) because it may be your ancestor visiting you in a form of the creature. I feel so bad now because I forgot about Obon and killed a small spider 2 days ago. It’s hard to remember these things while living in Perth. :|
Above photo is marinated octopus, cucumber and wakame seaweed in vinegar sauce. I call it tako-to-kyuri-to-wakame-no-sunomono, but I think you can just call it tako-su. It’s typical summer salad (or should I say side dish) in Japan.
It is hard to find octopus legs in Perth, but in Japan we eat it very often. If you go to kaiten sushi bar you’ll see octopus sushi, which is a nigiri sushi with a slice of cooked octopus leg. Octopus leg is always available at supermarket too. It is usually sold cooked though. I don’t get to see raw octopus legs much over there unless I go to a fish market.
I think octopus legs are kind of gross food here? That’s why I can’t buy it from any grocery shops? Most Asian grocery shops don’t sell it too. I usually buy it from seafood shops.
- Octopus Leg (cooked) 100g
- Cucumber 1
- Wakame seaweed (dry) 1 tbs
- White Wine Vinegar 2 tbs
- Sugar 1 tbs
- Soy Sauce 1 tsp
- Ginger 1 slice
- Soak wakame in water until soften, and drain well.
- Slice cucumber thinly. (or thick if you prefer crunchy texture) Slice cooked octopus leg. Slice ginger into long matchsticks.
- Mix vinegar, sugar, soy sauce and ginger.
- Marinate octopus, cucumber and wakame in the dressing in the fridge for 1 hour or more before serving.
Posted December 20th, 2010 in Food | No Comments »
It’s hot ~ ….. I’m very weak against the heat. I can just eat watermelon everyday for 3 meals! … if I’m not carrying this cauliflower-sized bub in my belly.
Now, salad is a perfect dish to cool my body down and it also gives me great nutrition. This is one of my favorite salad – grilled spicy cajun chicken with citrus and creamy avocado.
You can also add pitted olives, cucumber, sun-dried tomatoes, capsicum etc etc for extra texture and color.
<Cajun Chicken Citrus Salad> serves 2
- 200g chicken breast, skinned
- 1 tbs cajun spice
- 1 tbs olive oil
- 1/2 avocado
- 1/2 orange
- 1/8 red onion
- 2 handful of green leaves
- 1 tbs olive oil + 1 ~2 pinch of salt
- Slice chicken. In a mixing bowl, marinate chicken with 1 tbs olive oil and cajun spice for 5 minutes. (adjust the amount of cajun spice to your liking)
- Meanwhile, slice onion very thinly. Segment the orange (take out the flesh from the skin). Reserve the juice. Wash lettuce and drain.
- Place the lettuce, onion and orange segments in a clean mixing bowl.
- Heat a frying pan over high heat, and grill chicken until cooked. Transfer the chicken to the mixing bowl, and pour orange juice and 1 tbs olive oil. Sprinkle salt, and toss gently.
- Immediately arrange on the serving plate. Top with sliced avocado.
- Serve immediately!
* You can use your favorite salad dressing instead.
* Prawn or squid can be replaced with chicken
Posted January 14th, 2010 in Food | No Comments »
The taste of this salad really depends on the freshness of tofu you are using. I normally buy Japanese silken tofu (or soft and smooth tofu) from Asian grocery shops such as Lion Oriental (Northbridge), Emma’s Seafood (Northbridge), Maruyu (Perth) or Yee Seng (Myaree) if eating fresh.
I made this salad with sesame dressing (goma dare) that I used the other day at my friend’s house, with some steamed and shredded chicken breast. I don’t know if I can call it “recipe”, but it is super easy to prepare and this fresh tofu salad is perfect for eating in summer days.
<Fresh Tofu and Chicken Salad> serves 4
- 300 g silken tofu
- 200 g chicken breast
- ssesame dressing (goma dare)
- Bring a pan of water to the boil. Cook chicken breast. Remove from the water and drain. Let it cool.
- Shred chicken.
- Tear lettuce leaves and arrange on a serving plate. Top with shredded chicken and tofu cubes. Drizzle sesame dressing and serve immediately.
Posted November 19th, 2009 in Food | No Comments »
Branched greens and crispy bacon salad.
- 2 rushes bacon
- 1 bunch broccoli
- 1 bunch asparagus
- 1 tbs corn
- fresh lemon juice or orange juice
- Boil water in a large sauce pan.(you can add salt to the water when you put the pan on the stove) While waiting for the water to boil, cut broccoli and asparagus into 2~3cm long.
- Branch broccoli in the boiling water, then scoop out and drop into a bowl of cold water to stop the cooking process. Drain. Repeat with asparagus. Never leave broccoli and asparagus in the cold water.
- Slice bacon into 1cm wide. Place bacon on a frying pan (no oil) and turn on the heat. Cook over low to medium low until bacon is golden and crispy.
- Turn off the heat. Wipe off any excess fat, and turn on the heat again, to high. Add broccoli, asparagus and corn, then stir through.
- Turn off the heat. Squeeze lemon juice (or orange juice) over, and season well with salt and black pepper.
- Serve immediately.
Posted December 19th, 2008 in Food | 1 Comment »
One of my favorite recipe(ºuº*)v You can add beef, chicken, prawn, scallop… for varieties!! Colorful and healthy salad. One important rule you need to follow is: DO NOT OVERCOOK the veggies. The texture is the key for this salad
- Branch … Broccoli, Asparagus, Bok Choy
- No Branch … Bean Sprouts, Carrots, Capsicum, Spring Onion
- 3 tbs Oyster Sauce
- 3 tbs Sweet Chili Sauce
- 1/2 tsp Sesame Oil
- 1 tsp lemon juice
- Roasted peanuts (or any nuts) – crushed
- 1 bunch fresh coriander
- sesame seeds
- Boil water in a sauce pan. Branch vegetables and place in a bowl of iced water quickly to stop the cooking process. Dry well.
- Shred carrot and capsicum. Chop up spring onion.
- Chop coriander and Mix with all other ingredients for dressing.
- Place all the vegetables in a bowl. Mix through dressing sauce just before serving. Sprinkle sesame seeds on top.
* You can add grated garlic to the dressing if desired.
*Beef Asian Salad… Stir fry sliced beef with sesame oil and grated ginger. Mix into the salad.
*Prawn Asian Salad… Stir fry prawn with garlic or ginger. Mix into the salad.