Wednesday, July 20, 2011
Spicy Green Beans
500g Long or Green Beans
100g Ground Pork
1 Packet (100g) Ya Chai (Sichuan Preserved Vegetables)
1 Tbsp Dark Soy Sauce
1 Tbsp Chili Oil With Sediment
Freshly Ground Black Pepper
Sea Salt to taste
Remove any strings from the edges of the long/green beans and top and tail them. Break them into short sections (about 5cm long).
Heat 1 ½ Tbsp of oil in a wok over a low to medium heat. Add the long/green beans and stir-fry over a medium heat for about 6 minutes, or until they are cooked and tender, with slightly puckered skins. Remove and set aside.
Heat 2 Tbsp of oil in the wok over a high heat. The add the Ya Chai, ground pork, dark soy sauce, chili oil with sediment, and stir-fry until the meat are cooked and fragrant. Toss in the beans and stir and toss the ingredients together, adding pepper and sea salt to taste. Serve immediately.
Saturday, July 16, 2011
Grilled Chicken Salad
4 Pieces (800g) Organic Chicken Breast, boneless and skinless
½ tsp Ancho Chili Powder
½ tsp Cayenne Pepper
1 tsp Cumin Powder
2 tsp Coriander Powder
1 ¼ tsp Sea Salt
½ tsp Freshly Ground Black Pepper
Juice of 1 Lime (about 2 Tbsp)
2 Tbsp Olive Oil
3 Small Romaine Lettuce, halved, rinsed and pat-dry
6 Stalks Scallion
1 Can (540ml) Chickpea, rinsed and drained
1 Can (15oz/425g) Organic Black Beans, rinsed and drained
1 Packet (227g) Small Tomatoes, halved
1 Avocado, sliced, grilled lightly (if desired)
A Handful of Toasted Pine Nuts, or Slivered Almonds
A Handful of Fresh Coriander Leaves
A Handful of Fresh Raspberries (optional)
A Handful of Fresh Blueberries (optional)
Freshly Ground Black Pepper
Juice of 1 Lime, or more to taste
6 Tbsp Extra-Virgin Olive Oil
3 Tbsp Finely Chopped Fresh Coriander/Cilantro
1 tsp Chili Flakes
Fresh Ground Black Pepper
Sea Salt, to taste
Grilled Chicken, Lettuce and Scallions: Marinate the chicken for at least 3 hours. Bring it to room temperature before grilling. Brush lettuce and scallions with olive oil and season lightly with black pepper and sea salt. Light up the charcoal or prepare the gas grill for direct cooking over medium heat. Grill and baste the chicken with additional oil until the chicken is fully cooked. Let the chicken rest for at least 2 to 3 minutes before slicing. Grill the lettuce and scallions about 6 to 7 minutes, turning once or twice until they are tender.
Salad Dressing: Whisk together the lemon juice, coriander, chili flakes and olive oil until emulsified and season with sea salt and pepper.
In a large bowl, gently toss all the salad ingredients with some salad dressing and season with salt and pepper, if necessary.
Tuesday, July 5, 2011
Just last week, I lamented that the weather was not Summer like over here in Vancouver. Guess what? The sun is finally out, and I couldn't be happier. Got the kids to join me on a stroll along the beach and we enjoyed a little picnic as well over the weekend. I packed some salad with grilled chicken and a refreshing Kiwi And Berries Jelly to cool us down. Anyway, my summer vacation starts tomorrow, and I will try to share some new recipes with you whenever possible. So, have a great summer everyone!
Kiwi And Berries Jelly~Agar-Agar
2 Kiwi Fruits, peeled and sliced
125 g Blueberries, rinsed
170 g Blackberries, rinsed
70 g Raspberries, rinsed
10 Medium-Sized Strawberries, hulled and sliced
4 Cups of Water
3 tsp Agar-Agar Powder
½ Cup Rose Water
6 Tbsp Sugar, or more to taste
1-rectangular baking dish or tin
In a large saucepan, combine water, agar-agar powder, rose water, and sugar and bring it to the boil. Reduce the heat and simmer until agar-agar and sugar completely dissolves, about 10 minutes.
Take the pan off the heat immediately, and strain the contents into a baking dish. Set aside to cool for about 5 minutes, and scattered the fruits into the agar-agar mixture. When cool, chill the jelly in the refrigerator. Cut as desired and serve chilled.