Seasaltwithfood

Avocado BLT With Fried Egg And Chipotle Aioli Ingredients 8 Slices of Sourdough Bread, toasted with unsalted butter Chipotle Aioli Green Leaf Lettuce, rinsed and dried 1 Beefsteak Tomato (or any variety) sliced 12 oz (12 strips) Cooked Smoked Thick Center-Cut Bacon 4 Fried Eggs 1 Firm and ripe Avocado, sliced thickly Chipotle Aioli 5 Cloves of Garlic, peeled ¼ Cup Olive Oil 2 Chipotle (from can/tin) with a little sauce 1 Egg Yolk 1 tsp of Freshly Squeezed Lime Juice, or to taste Sea Salt Freshly Ground Black Pepper Method Chipotle Aioli: In a small saucepan, over low heat, cook the olive oil and garlic for about 10 minutes, or until the garlic is softened and light golden brown in color. Remove the garlic and let the oil cool slightly. Put the garlic, chipotle, egg yolk, a little salt, and a few grinds of pepper in the bowl of the processor fitted with the steel blade and blend well. With processor running, add the reserved oil in a thin, steady stream. When the aioli is emulsified an

Fresh pizza dough is a versatile ingredient to have in your fridge. It can be turned into savory or sweet snacks with very little effort. Of course you can always knead the dough yourself from scratch; but, I simply can’t pass up buying the fresh dough available at my local grocer. These are Garlic Knots, and they couldn't be simpler to make. A little buttery and garlicky, you will love this fabulous home made snack knots! After shaping and baking the dough, just toss them with melted garlic butter mixture. Recipe (slightly) adapted from My Kitchen Snippets Garlic Knots Ingredients 1 Packet (310-320g) of Fresh Pizza Dough (available at Whole Foods Market) Olive Oil, for rolling the dough 1 ½ to 2 Tbsp Garlic Butter ½ Tbsp Olive Oil 1 Tbsp of Chopped Fresh Flat Leaf Parsley Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 375˚F/190˚C. Divide the dough into 10 pieces, and roll each with a little oil into a rope about 8 to 9 inches long; tie each rope into a knot, take

I enjoy Edamame beans a lot, either steamed or boiled. Another way to savor these beans is to roast them, and make this Roasted Edamame Dip. This is a refreshing dip, full of flavors, luscious, and best of all, it's healthy and good for you! Roasted Edamame Dip Ingredients 1 Bag (500g) Frozen Edamame Beans, thawed Sea Salt 1 /2 Tbsp Olive Oil 1 Shallot, peeled and chopped ½ Garlic Clove, peeled and chopped 2 Tbsp Chopped Coriander Leaves ½ tsp Ground Cumin 1 Jalapeno or Serrano Pepper, seeded and chopped 6 Tbsp Yogurt 2 to 3 Tbsp Hazelnut or Extra Virgin Olive Oil Juice of 1 Lime Sea Salt Fresh Ground Black Pepper Method Preheat the oven to 450˚F/230˚C. Toss the Edamame with sea salt and olive oil, and roast in the oven for about 20 minutes. Let the bean cool before shelling. You should have slightly more than 1 cup of Edamame beans. In a food processor, combine Edamame beans, shallot, garlic, coriander leaves, cumin, Jalapeno, yogurt, hazelnut or olive oil, and lime juice and proc

Heirloom Tomato, Basil, And Mozzarella Pasta Ingredients 750 g (8-10) Mixed Heirloom Tomatoes, quartered or diced 2 Handful Basil Leaves, whole or torn 250 g (1 Ball) Fresh Mozzarella, diced 
4 Extra Virgin Olive Oil 4 Tbsp Hazelnut Oil Juice of 1 Lemon
 Sea Salt to taste
 Freshly Ground Black Pepper 300 g Linguine Pasta 1 Garlic Clove, peeled and finely chopped Additional Lemon Juice, if necessary 

 Method

 Combine the cheese, tomatoes, basil, olive oil, hazelnut oil, lemon juice, sea salt, and some black pepper. Set aside. Cook the pasta in a large pan of salted boiling water according to the packet instructions. When the pasta has cooked al dente, drain it in a colander, and toss it in the tomato mixtures together with the garlic. Mix it well, and adjust the seasoning before serving. Serves 4 (light lunch)

These are tasty little Jalapeno Cheese Bites. Made with pizza dough that's filled with Tex-Mex cheese blend, and some lightly blanched Jalapeno peppers. The rolls are slightly spicy with gooey cheese melts. Great snack. Jalapeno Cheese Bites Ingredients 1 Packet (about 300 to 310g) Fresh Pizza Dough (available at Whole Foods Market) 2 Jalapeno Peppers, halved, seeded, blanched, and sliced 1 to 1 ½ tsp Olive Oil Sea Salt Coarsely Ground Black Pepper 1 tsp Mixed Dried Herbs (Oregano, Parsley, Basil) 100 g Tex-Mex Shredded Cheese Blend Baking sheet, lined with parchment paper Method Center a rack in the oven and preheat the oven to 400˚F/200˚C. Press down the dough on a lightly flour surface. Then pull and stretch the dough into a rectangular shape. Spread the oil onto the dough, and gently press it into 14 by 8 inches rectangle. Then sprinkle some sea salt, mixed herbs, ground black pepper, and scatter the cheese, and Jalapeno peppers. Roll up the dough as tightly as you can. Pinch b

Chocolate Almond Butter Cups Ingredients 1 Packet (250g) Bittersweet Chocolate Chips A Pinch Of Sea Salt 1 tsp Vanilla Extract 1 Cup Chocolate Almond Butter (or Creamy Peanut Butter) 1-Cup Brown Rice Crisp (or Rice Krispies) 24 Mini Cupcake Liners A small pastry brush A teaspoon Method Melt the chocolate chips in a microwave on high for about 1 to 1 ½ minutes. Remove, mix in the sea salt and vanilla extract, and stir until smooth. Brush the cupcake liners with the melted chocolate, and make sure the bottoms and sides have a thick coating. Chill the chocolate-coated liners in the refrigerator for about 30 minutes. Melt the chocolate almond butter in the microwave on high for about 1 to 1 ½ minutes. Remove, and stir in the rise crisp until well combine. Fill the chilled chocolate shells with rice crisp mixture, smooth it with the back of a teaspoon. Then spread the top with the remaining melted chocolate. Refrigerate the chocolate almond butter cups for another hour before serving. Makes

A couple of months back, I started a new visual blog called Malaysian Food Gallery (MFG) . The initial idea of launching this blog was to attempt to highlight the diversity of the Malaysian cuisine, which includes my favorite recipes all in one location on the internet cloud. The initial idea expanded over time. I thought it would be a good idea to also showcase and share other delightful Asian recipes from other talented bloggers globally. Therefore, the final objective of this blog is to attempt to consolidate all the great Malaysian and Asian recipes from the many sources on the web for your easy access and reference. Recipes will be accompanied by high resolution photos that will surely please your visual palate! Contrary to it's name, the blog carries a self explanatory tagline about it's mission, "A Journey Beyond Delicious Asian Gastronomic Delights!". Do drop by MFG and provide your much needed support for the new blog and my little initiative. With that brie

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

BC Spot Prawns comes into season and can be easily found everywhere in Vancouver around May every year. During this time, the prawns are large, sweet, and succulent. Anyway, I bought about four pounds of these prawns from my local grocer earlier this week to make this delicious Spot Prawns And Rice Jambalaya for dinner. This is a wonderful one-pot rice dish that focuses on the sweetness and delicate flavors of the Spot prawns. There's no meat or sausage in the recipe. It's simply decadent! Spot Prawns And Rice Jambalaya Ingredients 2 Tbsp Olive Oil 3 Cloves Garlic, smashed 3 ½ to 4 lbs Spot Prawns 1 Cube Chicken Stock, optional 1 Large Yellow or White Onion, peeled and chopped 2 Cloves Garlic, peeled and chopped 3 Ribs Celery, diced 1 Large Red Pepper, diced 1 Large Green Pepper, diced 3 Jalapeno Peppers, seeded and chopped 1 Bay leaf 1 tsp Creole or Cajun Seasoning 1 tsp Dried Oregano 3 Cups (600g) Long Grain Rice, rinsed and drained 1 Can (14.5oz) Diced Tomatoes 900 ml Spot P

Wishing all the awesome mums out there, a Very Happy Mother's Day 2011! Take the much deserved day off and try to get your kids to pamper you today with this Frozen Banana Bites perhaps? This snack/dessert is really delightful and best of all, it's so easy to make. Even your kids can do it! So, either let them have a go at it or you should give this recipe a try yourself. Have fun! Recipe adapted from Never Home Maker Frozen Banana Bites Ingredients 2 Bananas, peeled and sliced (about ¾ inch chunks) 1/3 Cup Bittersweet Chocolate Chips 1/3-Cup Creamy Peanut Butter A Pinch of Sea Salt Unsweetened Shredded Coconut Method Place the banana chunks on a large plate lined with parchment paper. Place in the freezer for about an hour. Spread the shredded coconut on a large plate. Combine the chocolate chips, peanut butter, and sea salt in a microwave saved bowl. Microwave on high for about a minute, stir until smooth. Dip the frozen banana chunks in the chocolate-peanut butter mixture. T

Sometimes, I crave for a rich cup of spiced milk tea that's made with unsweetened soy milk. I like my tea infused with cinnamon, cardamom, cloves, ginger, and lightly sweetened with coconut sugar. This Spiced Tea With Soy Milk is soothing, rich, and it's just perfect for the cool weather over here in Vancouver. Spiced Tea With Soy Milk Ingredients 4 Cups Organic Unsweetened Soy Milk 2 Cinnamon Sticks 10 Cardamom Pods, lightly crushed 2 Cloves 2 Thickly Sliced Ginger (about ¼-inch), lightly crushed Coconut Sugar, to taste 4 Tea Bags (Black or Ceylon Tea) Method Combine the soy milk, cinnamon, cardamom, cloves, and ginger in a saucepan pot. Bring the mixture to a simmer (do not boil) for about 10 minutes. Place the tea bags into the soy milk mixture, continue to simmer for another 4 to 5 minutes, and sweetened with coconut sugar. Strain the mixture into a clean saucepan and whisk the tea mixture before serving. Serves 2

Kimchi Fried Rice Ingredients

 6 Cups of Cooked Cooled Rice 1 Small Yellow Onion, peeled and diced 
2 Cloves Garlic, peeled and chopped 

1 Jar (300g/10.6oz) Mat Kimchi (Cut Cabbage Kimchi) 4 Scallions, sliced 
Ground White Pepper 

Sea Salt to taste
 2 to 3 Tbsp Vegetable or Peanut Oil 1 Tbsp Sesame Oil

 Method


 Heat a wok over high heat, add oil and mix in the onion and garlic and stir fry until fragrant. Add the rice, sesame oil, and cook briefly for about 6 to 8 minutes. Then toss in the Kimchi and give it a good stir, add the scallions, and season with salt and pepper. Serve immediately.

Serves 4

This past weekend, I made the classic American minced meat sandwich, Sloppy Joes, for my kids. I was glad they loved my homemade version. I made it with ground beef, smoked paprika, peppers, onion, smoky barbecue sauce, and the good old tomato ketchup. The "Joe" as my son calls it, was smoky, spicy, a little sweet and tangy. Sandwiched between lightly toasted hamburger bun, this Smoky Sloppy Joe was fantastic. Try it! Sloppy Joes Ingredients 

3 Tbsp Olive Oil 
1 Large White Onion, finely chopped
 1 Large Green Bell Pepper, finely diced 1 Large Yellow Bell Pepper, finely diced 1 Jalapeno Pepper, finely diced 1½ lb Lean Ground Beef 1 tsp Smoked Paprika 2 Tbsp Brown Sugar Freshly Ground Black Pepper ½ Cup Tomato Ketchup ¾ Cup Spicy BBQ Sauce (I used Rufus Teague~Blazing Hot) 
Sea Salt and Freshly Ground Black Pepper, to taste
 10 Regular Hamburger Buns, lightly toasted with garlic butter Method
 Preheat the oven to 350˚F/180˚C. 
 Heat a large skillet over high heat, add 2 Tbsp

These Fried Small Potatoes are the perfect snack! Find the smallest potatoes available and try making it. I always like fresh home made fried potatoes as opposed to the ones you find in the frozen section of your local grocers. These fried potatoes are crunchy on the outside; but, yet they remain tasty and tender on the inside. Just simply sprinkle some sea salt flakes before serving. Enjoy! Fried Small Potatoes Ingredients 1 lb Small Yellow Potatoes Sea Salt Flakes (I used Maldon brand) Vegetable Oil for deep-frying Method Boil the potatoes in a large pot of salted water until just tender, about 15 to 20 minutes. Drain the potatoes in a colander. When the potato is still warm, press it lightly with your fingers, and peel away some of the skin. Deep-fry the potatoes over high heat for about 2 to 3 minutes or until they are golden brown in color. Remove the potatoes and on a paper towel and sprinkle some sea salt before serving.