Soba Noodles with Ginger and Green Onion Oil

 

Ingredients:

1 bundle Soba Noodles

5 Green Onion, thinly sliced

3 tablespoons Ginger, finely chopped

4 Garlic Cloves, finely chopped

4 tablespoons Vegetable Oil

Direction:

1. To make the oil, combine ginger, garlic, green onion, and salt in a large bowl. Heat up the oil over medium-high until it reaches the cooking point. Immediately pour it over the oil.

2. Bring a pot of water to a boil. Add soba noodles. Boil over high heat until they are soften. Drain well. Mix the noodles with the oil.

Keto Creamy Kale Salad

Not being able to go out much during the pandemic, I’ve certainly gained Some weight. No kidding. So I started the keto diet, hoping to lose some of the extra weight and regain my Body shape. This salad is one of the recipes I enjoyed eating. It’s high fat and super low carb.

INGREDIENTS:

1/3 bundle Kale, leaves only

1/4 cup Pumpkin Seeds

DRESSING:

1/3 cup Mayonnaise

5 tablespoons Milk

1 tablespoon Dijon Mustard

2 tablespoons Apple Cider Vinegar

Pinch of ground black pepper and salt

DIRECTION:

1. Tear the kale leaves into bite size.

2. In a small bowl, whisk together all dressing ingredients. Add kale, mix until the kale is coated with the dressing. Sprinkle pumpkin seeds over before serving. 

Baby Spinach and Pear Salad | 菠菜香梨沙律

INGREDIENTS:

2 cups Baby Spinach

1 Asian Pear

1/4 cup Walnuts, roasted

Drizzle of Olive Oil

1 tablespoon Agave Syrup (or honey)

Sea Salt to taste

材料：

2 杯  菠菜苗

1 個  啤梨

1/4 杯  合核，烤過

適量  橄欖油

1 湯匙  龍舌蘭蜜 (或蜜糖)

少撮  海鹽

DIRECTION 做法：

1. All all ingredients in a large bowl.  Toss to combine and serve it immediately.

1. 在一只大碗內下所有材料。輕輕拌勻便可食用。

Easy Fruit Salad 夏日雜果沙律

INGREDIENTS:

2 Mexican Mangoes, unripe

2 Kiwis, unripe

2 Bananas

1 big handful of Brazilian Nuts

1 tablespoon Chia Seeds

3 tablespoons Agava Syrup

DIRECTION:

1. Peel the mango; cut it into sticks.

2. Peel the kiwis; cut them into small pieces.

3. Peel the bananas; cut them into thick slices.

4. Roast the Brazilian nuts.

5. In a large mixing bowl, combine all the ingredients. Gently mix them together. Serve immediately.

Bocconcini, Basil, and Tomato Salad | 水牛芝士九層塔蕃茄沙律

An impressive and super easy salad to prepare.  The freshly chopped basil and tomato perfectly marinade to each other, bringing the classic summer salad flavour.  With the bouncy bocconcini, it is just the cheer in the cold month.

INGREDIENTS:

2/3 cups Bocconcini

1 cup Cherry Tomatoes, halved

10-15 Black Olives (Kalamata and Nicoise)

10 pcs Basil Leaves, roughly chopped

1/4 cup Flat Leaf Parsley, leaves only, roughly chopped
1 teaspoon White Vinegar

5 tablespoons tablespoons Extra Virgin Olive Oil
pinch of Salt

材料：
2/3 杯  水牛芝士
1 杯  車厘茄，切半
10-15 粒 黑橄欖
10-15 片  九層塔葉，切碎
1/4 杯  香芹，葉部份，切碎
1 茶匙  白醋
5 湯匙  初搾橄欖油
少撮  鹽

METHODS:
1. In a large mixing bowl, combine all the ingredients.  Toss to combine.  Chill for 15-20 minutes before serving, if desired.

做法：
1. 在一只大碗內加入所有材料；拌勻。可雪15-20分鐘再食用。

Prawn Salad with Baby Spinach and Tangerine

INGREDIENTS:

1 dozen Prawns, deveined

2 Tangerines, peeled and divided

3 cups Baby Spinach

4 tablespoons Olive Oil

1/2 Lemon of Juice

Salt and Pepper to taste

DIRECTION:

1. Bring a small pot of water to a boil.  Add about 2 tablespoons of salt.  Add the prawns and blanch until the prawns turn orange and curl up.  Drain immediately.  Remove the shells and set them aside.

2. In a large mixing bowl, add the rest of the ingredients and the prawns.  Gently toss the salad until well combine.

Shredded Potato Warm Salad

INGREDIENTS:

2 Potatoes (any waxy types will do)

4 stalks Celery

1 Carrot

SEASONING:

1/4 teaspoon Salt

1/2 teaspoon Sugar

1 teaspoon Soy Sauce

pinch of White Pepper

1 teaspoon White Sesame

1 tablespoon Sesame Oil

DIRECTION:

1. Peel the potatoes; cut them into sticks. Rinse them under running water to get rid of the starch.

2. Cut carrot and celery into sticks.

3. Bring a pot of water to a boil over high heat. Add potato; blanch it for 5 minutes. Scoop it out and run it under the tap water to stop the cooking process.

4. Next, blanch the carrot and celery for 5 minutes. Drain well. Run the carrot and celery under running water to stop the cooking process.

5. In a large mixing bowl, add potato, carrot, and celery. Add the seasoning; mix well. Let it marinate for 10 minutes before serving.

Roasted Beet Root and Blood Orange Salad | 紅菜頭血橙沙律

The other day I found some blood oranges at the supermarket. Without hesitation, I got a couple of them. They were sweet and beautiful. Adding them into a salad gave an exotic looking and certainly brought some colour to the ordinary green.

INGREDIENTS:

2 Blood Orange, medium

2 Beets, small

1/8 Red Onion

2 cups Baby Arugula

DRESSING:

2 tablespoon Whole Grain Dijon Mustard

4 tablespoons Extra Virgin Olive Oil

1 teaspoon White Vinegar

1 tablespoon Raw Honey

small pinch of Sea Salt

材料：

2 個  血橙，中型

2 個  紅菜頭，小型

1/8 個  紅洋蔥

2 杯  芝麻菜

汁料：

2 湯匙  全粒芥末籽醬

4 湯匙  初榨橄欖油

1 茶匙  白醋

1 湯匙  純蜜糖

少撮  海鹽

INSTRUCTIONS：

1. Pre-heat an oven to 450F.  Clean beets with a brush; pat dry.  Wrap the beets with foil and roast the in the oven for about 20 minutes, or until they are soften.

(Roasting time vary.  It depends on the size of the beets)

2. Remove the skins of the blood oranges; cut the oranges into rounds or semi-circles; set aside.

3. Thinly slice the onion.

4. Arrange the vegetable ingredients on a serving plate.

5. In a mixing bowl, mix the dressing together until well blended, and then spoon it evenly over the vegetables.  Serve immediately.

做法：

1. 預熱焗爐至450F。擦洗紅菜頭、抹乾，用剔紙包好。放進焗爐烤若20分鐘或至其變軟身。

(烤焗時間會因紅菜頭大小會有明顯出入)

2. 切去橙皮；將橙切成圓片狀或半圓形。

3. 洋蔥切幼絲。

4. 蔬菜排盤。

5. 在一只碗內，把汁料拌勻；用匙把其平均舀上蔬菜上。即成。

Spinach and Strawberry Salad 菠菜草莓沙律

INGREDIENTS:

Baby Spinach

Strawberries

Cashews

Balsamic Vinegar

Olive Oil

Agave Syrup

DIRECTION:

1. Cut the strawberries into quarter.

2. In a large mixing bowl, whisk together olive oil, balsamic vinegar, and agave syrup. Add strawberries and spinach. Mix well.

3. Plate the serving plates. Sprinkle the cashews on top. Serve immediately.

Wild Dandelion Salad with Honey Balsamic Vinaigrette Dressing 蒲公英沙律

Dandelion is coming back. While many people may not like to see these popping yellow flowers, my husband and I are very happy to welcome them back with open arms. We miss the flavour. The mildly bitter leaves with the sweet balsamic vinaigrette. And the bright yellow flower petals that are so delicious in cookies. We just never have enough of dandelion.

INGREDIENTS:

1-2 cups Dandelion Leaves

3 tablespoons Balsamic Vinegar

2 tablespoons Olive Oil

1 tablespoon Honey

DIRECTION:

1. Rinse the dandelion; drain well.

2. Whisk together balsamic vinegar, olive oil, and honey. Add dandelion leaves; gently mix together. Serve immediately.

Mint and Strawberry Salad

INGREDIENTS:

1 dozen Strawberries, hulled and cut into chunks

 4 handfuls Mix Green

1 cup Peppermint, fresh

2 tablespoons Red Wine Vinegar

2 tablespoons Agave Syrup

1/8 teaspoon Black Pepper

small pinch of Sea Salt

DIRECTION:

1. Slightly mash the strawberries; set aside.

2. Combine mint and mix green together.  Add the rest of the ingredients.  Gently toss with hand until  the salad is well coated with dressing.  Serve immediately.

Easy Papaya Salad 簡易青木瓜沙律

INGREDIENTS:

1 Green Papaya

1/2 cup Salted Peanut, crushed

1 Lime, juiced

4 Garlic Cloves, minced

1 tablespoon Chili Powder

3 tablespoons Fish Sauce

3 tablespoons Soy Sauce

1/3 cup Brown Sugar

2 tablespoons Apple Cider Vinegar

DIRECION:

1. Peel the skin of the papaya. Cut it in half lengthwise. Scoop out the seed. Thinly slice the papaya and then cut it into thin sticks. Submerge the papaya in cool water; drain.

2. In a large bowl, combine all the ingredients; mix well. Leave it for 15 minutes to develop the flavour before serving.

Napa and Crunchy Noodles Salad

Adding instant noodles in a salad may be not as traditional, but it is amazingly tasty. The key is you have to leave the salad for 10 minutes after mixing everything, allowing the instant noodles to soften a little and letting all the flavour to develop. 

INGREDIENTS:

1/2 Napa Cabbage, thinly sliced

1 pack Indomie (Mi goreng) Instant Noodles

2 Carrot, cut into sticks

4 stalks Green Onion, thinly sliced

1/3 cup Almond

1/3 cup Pumpkin Seeds

1/2 cup Cranberries, dried

DRESSING:

1/3 cup Greek Yogurt, plain

1 Lime, juiced

1 tablespoon Soy Sauce

Instant Noodle seasoning (except the vinegar)

1 teaspoon Red Chilli Flakes

1/2 teaspoon White Pepper Powder

2 tablespoons Vegetable Oil

1 tablespoon Olive Oil

DIRECTION:
1. In a mixing bowl, whisk together all the dressing ingredients; set aside.

2. In a large mixing bowl, combine all salad ingredients; mix well.

3. Pour in the dressing into the salad ingredients; toss well. Leave the salad in the fridge for 10 minutes, allowing the flavour to develop before serving it.

Creamy Rapini Salad

Other than squashes, rapini should be one of the most available vegetable around the winter. So why not make a salad out of it? This salad pair greatly with steak and chicken.

INGREDIENTS: 2 portions

8 stalks Rapini, snapped into bite size

a handful Cashchews

a handful Cranberries, dried

DRESSING:

2 tablespoons Mayonnaise (I recommend full fat version in this recipe)

1/3 teaspoon Apple Cider Vinegar

1 tablespoon Agave Syrup

small pinch of Salt

DIRECTION:

1. In a mixing bowl, add all the dressing ingredients; whisk to combine.

2. Add rapini, cashews, and cranberries. Toss until the ingredients are coated with the dressing. Serve immediately.

Strawberry Spinach Salad

INGREDIENTS:

1 dozen Strawberries, steamed removed

4 cups Baby Spinach

DRESSING:

1/4 cup Olive Oil

3 tablespoons Balsamic Vinegar

1 tablespoon Sugar

pinch of Black Pepper

pinch of Salt

DIRECTION:

1. In a mixing bowl, add dressing ingredients and whisk to combine.

2. Add baby spinach.  Cut strawberries and add them to the spinach.  Gently toss the salad until the leaves and fruit are well coated with the dressing.  Serve immediately.

Zucchini Ribbon Salad

INGREDIENTS:

2 Zucchinis

1/4 lemon of juice

2 tablespoons Grape Seed Oil

Pinch of Sea Salt

Pinch of Black Pepper (optional)

Pinch of Paprika (optional)

DIRECTION:

1. With a vegetable peeler, slice the zucchini into flat ribbons.  Place them into a mixing bowl.

2. Add grape seed oil, lemon juice, sea salt and pepper in the mixing bowl.  Gently toss everything together by hand.  Arrange the zucchini in a serving plate.  Sprinkle a pinch of paprika on top before serving, if preferred. 

Spicy Squid and Sardine Salad with Avocado

INGREDIENTS:

8 Baby Squids

1 canned Sardine in water, drained

2 Avocados, cut into chunks

2 Tomatoes, cut into chunks

4 stalk Celery, cut into bite size

1/2 small Yellow Onion, thinly sliced

2 Red Chili, seeded and finely chopped

1 Lemon of juice

2 tablespoon Red Wine Vinegar

3 tablespoons Olive Oil

Salt

Pepper

DIRECTION:

1. To clean the squid, remove the tentacles from the body by pulling them from the opposite direction.  Discard the transparent soft bone and remove the teeth in the centre of the tentacles.  Cut the body part into large rings.

2. Bring a small pot of water to a boil.  Add about 2 tablespoons of salt.  Add the squid.  Blanch until the squid starts to be firm; drain immediately.

3. In a large mixing bowl, combine all ingredients.  Season the mixtures with salt and pepper.  Gently toss until everything is well combined.  Serve immediately.

Prawn Salad with Enoki and Tangerine

INGREDIENTS:

1 dozen Prawns, deveined

2 Tangerines, peeled and divided

1 pack of Enoki, divided into small bunches

4 stalks Celery, cut into bite size

2 cups Baby Spinach

1 handful Hemp Seeds

DRESSING:

3 Tablespoons Olive Oil

2 tablespoons Red Wine Vinegar

1 teaspoon Balsamic Vinegar

Salt and Pepper to taste

DIRECTION:

1. Bring a small pot of water to a boil over high heat.  Add about 2 tablespoons of salt.  Add prawns and blanch until they turn orange and curl up.  Drain the prawns quickly and remove the shells.

2. In a small bowl, whisk the dressing ingredients together until well combined.

3. In a large mixing bowl, combine the salad ingredients together.  Add the dressing and gently toss to combine.  Serve immediately.

Warm Green Banana (not plantain) Salad with Greek Yogurt Dressing

INGREDIENTS:

6 Green Bananas (not Plantain)

5 Green Onion (green parts only), thinly sliced

DRESSING:

1/2 cup Greek Yogurt, original

1 teaspoon White Vinegar

Salt and Pepper to taste

DIRECTION:

1. Cut off the ends of each banana and then slit the skins open lengthwise.

2. Pre-heat the steamer over high heat.  Put the bananas in.  Steam them for 15 minutes.

3. The skins of the cooked bananas should be able to remove easily.  Cut up the bananas into bite size.

4. Add dressing and green onion.  Gently mix until the bananas are well coated.  Serve both warm or cold. 

Prawn Salad

INGREDIENTS:

12 Prawns, shelled and deveined

1 Carrot, cut into sticks

1/3 Small Red Onion, peeled and thinly sliced

1/4 cup Parsley, leaves only

1/4 cup Pecan, roasted

2 tablespoons Red Wine Vinegar

2 tablespoons Sunflower Seed Oil

Pepper and Salt to taste

DIRECTION:

1. Bring a small pot of water to a boil.  Add prawns; cook until the prawns are curly and change colour.  Drain the prawns.  Plunge them into cold water to stop the cooking process.  Set them aside.

2. In a large bowl, combine all ingredients and the prawns.  Gently toss it until even.  Serve immediately.