Cucumber With Sesame Dressing

This is a light and refreshing Japanese inspired Cucumber With Sesame Dressing appetizer. A quick cucumber pickle flavored with toasted sesame and soy sauce.



Cucumber With Sesame Dressing

Ingredients

2 Japanese Cucumbers
½ tsp Sea Salt
1 Tbsp Roasted Sesame Seeds, pounded (for sprinkling)
Shichimi (Japanese 7 spice mixture) Optional

Sesame Dressing
2 Tbsp Sesame Oil
2 tsp Light Soy Sauce
4 tsp Sugar
2 tsp Yuzu Vinegar
1 Tbsp Pounded Toasted Sesame Seeds
2 Tbsp Peanut Oil

Method

Cut cucumber into ¼ inches slices and put into a mixing bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then drain off excess liquid. Return cucumber to the bowl and mix with the sesame dressing. To serve, arrange the cucumber and spoon the sauce over it, and sprinkle with some pounded sesame seeds and spice mixture.

Easy Chicken Curry With Potatoes And Eggs

UPDATED: January 2nd 2014
This is an updated post with a new video cooking guide.



Easy Chicken Curry With Potatoes And Eggs

Ingredients

2 Pieces (about 450g) Chicken Breast (boneless & skinless), cut into chunks

1 ½ Tbsp Curry Powder (store-bought)
½ Tbsp Chili Powder
5 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks
8 Hard-Boiled Eggs, peeled

1 Large Yellow Onion, chopped
2 Shallots, sliced

4 Sprigs Curry Leaves
6 Tbsp Curry Powder (store-bought)
2 Tbsp Chili Powder
3 to 4 of Tbsp Water

400 ml Coconut Milk

3 Cups Chicken Stock

 or Water
Sea Salt to taste
Peanut Oil for cooking



Method



Combine chicken chunks with 1 ½ Tbsp of curry powder, ½ Tbsp of chili powder, a big pinch of sea salt. Marinate for about 30 minutes.


Mix the curry powder and chili powder with water to form a paste.

In a heavy pot, heat the oil (about 5 to 6 Tbsp), add the chopped yellow onion, shallots, and curry leaves. Cook until the onions are lightly brown in color. 

Add the curry paste, and cook until they are fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked. Then add the coconut milk together with the chicken stock or water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then, add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.

Serves 8

Gluten-Free Chinese Chives Pancakes

This is a Gluten-Free Chinese Chives Pancakes recipe. The pancake is light, and it is a versatile base for any savory filling, and it can also be a snack serve with some sweet sauce.


Gluten-Free Chinese Chives Pancakes

Ingredients

1 Cup (120 grams) Rice Flour
1/3 Cup (50 grams) Mung Bean Flour
¾ tsp Sea Salt
2 Eggs, beaten
1 Cup Water
60 grams Chinese Chives, chopped

Method



In a large bowl, combine the rice flour, mung bean flour, and sea salt. Mix in the eggs, water, and stir until the batter has no lumps of flour remain. Then stir in the chives. Let the batter rest for about 30 minutes.

Lightly grease the griddle or a non-stick pan with oil. Ladle about 3 to 4 tablespoons batter onto the griddle and cook until bubbles form on top and the batter is set. Using a spatula, flip the pancakes and cook until light golden in color. (Grease the griddle again before frying another pancake)

Makes about 6 pancakes.

Strawberry Ice-Cream Bread

I was introduced to this incredible two ingredients quick and easy to make bread recipe recently, Strawberry Ice Cream Bread. You can use any of your favorite ice cream flavors, mix with flour, and bake. That's all to it. It's a fantastic bread recipe and incidentally, it tastes very good when chilled too.

{Original recipe from : Taste of Home }

Strawberry Ice-Cream Bread/2 Ingredients Quick Bread

Ingredients

500 ml Strawberry Ice Cream, softened
1 ½ Cups Self-Rising Flour

Method

Preheat the oven to 350˚F

Mix the softened ice cream with flour. Transfer to a greased loaf pan and bake in the oven for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from pan to a wire rack. Serve at room temperature or chilled.

Baked Japanese Sweet Potatoes

These are simple Baked Japanese Sweet Potatoes that are perfect for a quick carbo fix. There's no sugar added because the Japanese sweet potatoes are naturally very sugary.

Baked Japanese Sweet Potatoes

Ingredients

4 (about 600 grams) Small Japanese Sweet Potatoes (Red Skin), peeled
2 Tbsp Unsalted Butter or Coconut Oil, melted
¼ tsp Garlic Powder
½ tsp Onion Powder
A Pinch of Sea Salt

Method





Preheat the oven to 425˚F/220˚C. 



Lightly oiled or butter a baking dish.



Slice the potatoes (about ¼ inch) and toss with melted butter, garlic powder, onion powder, and sea salt. Arranged the seasoned sweet potatoes sideways on a baking dish. Bake the potatoes for about 30 minutes or until lightly brown in color and fully cooked. Serve warm or at room temperature.

Spicy Ketchup Chicken

Spicy Ketchup Chicken

Ingredients

250 grams (2 pieces) Skinless and boneless Chicken Breast, cubed
1 Tbsp Shaoxing Wine
1 Tbsp Light Soy Sauce
¼ tsp Sea Salt
A few of grinds of white pepper
2 tsp Corn Starch
Peanut Oil

Sauce
1 Tbsp Peanut Oil
2 Cloves Garlic, peeled and chopped

½ inch/about 2 tsp of Ginger, peeled and finely chopped

1 Red Chili, seeded and finely chopped

¼ Red Onion, peeled and finely diced
2 tsp Chili Flakes

5 Tbsp Tomato Ketchup

1 Tbsp Light Soy Sauce

4 Tbsp of Water

Sea Salt, to taste


Method

Marinade the chicken pieces with wine, soy sauce, sea salt, pepper, cornstarch, and 1 Tbsp of oil for about 15 minutes.

Heat 1 Tbsp of oil over medium to high heat on a wok or skillet and fry chicken with until they are golden in color. Dish out the cooked chicken and set aside. 


Reheat the wok or skillet over medium to high heat. Add 1 tbsp of oil and cook the garlic, ginger, chili, and onion until it is fragrant and sticky.

Then mix in the ketchup, chili flakes, light soy sauce, water, and give it a quick stir. Add in the chicken and stir until they are coated with the sauce. Transfer the chicken to a serving plate and serve immediately.



Acai Rio Bowl

This yummy and not too sweet Acai Rio Bowl makes a wholesome breakfast or as mid-afternoon snacks. It's easy to blend together. Pour them into a bowl or Mason jar and serve with your favorite granola, banana slices, and some berries.

Acai Rio Bowl

Ingredients

2 Packets (100 g) Original (Rio Blend) Açaí
1 Frozen Banana
3/4 Cup Unsweetened Almond Milk
Extra 1/2 a Banana, sliced
1/2 Cup of your favorite Granola
A handful of Fresh Blueberries

Method

Blend the frozen Acai, banana, and almond milk. To serve, pour the blended Acai into two bowls, or mason jars, and top with slices of bananas, granola, and some blueberries.