Seasaltwithfood

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.

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

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.

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.

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 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

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.