Wednesday, May 31, 2017

Zucchini Noodle Salad With Wafu Dressing


I have taken a liking to zucchini and zucchini flowers. I have added them to my list of dishes to be served more often in our daily meals.  Today, I am making salad out of zucchini. Julienne them into long noodles and served as salad. Zucchini noodle salad with wafu salad dressing is a hit with the family. For me, personally, I find this salad very delicious and refreshing especially served chilled. For healthy conscious people, this is one good one, little calories and zucchini eaten raw preserve more nutrients than cooked ones.  Try this , you will love it if you are a salad person.  I AM!

























I used this hand held shredder to julienne zucchini noodles

























pour in the wafu dressing and give it a quick mix
before adding the toppings

























garnish with bonito flakes and toasted seaweed

























Zucchini Noodle Salad With Wafu Dressing

Ingredients:

1 zucchini - julienne into zucchini noodles
1 red onion- sliced thinly

topping
bonito flakes
toasted wasabi flavored seaweeds

Wafu dressing - adapted from Just One Cookbook

1 tbsp of grated onion with juice
3 tbsp of vegetable oil * I used rice bran oil
3 tbsp of Japanese Soy Sauce
3 tbsp of rice vinegar * I used Japanese grain vinegar - it taste better
1 tbsp sugar
freshly ground pepper
1/2 tbsp roasted sesame seeds

Method:
Put all the dressing ingredients above in a small bowl.  Whisk the ingredients together to create a perfect blend.  Leave it to rest for 20 mins to allow  a more intense flavor.

Prepare the Zucchini Noodles
Julienne zucchini into long noodles .  Lay them on a salad plate together with the onion slices.  Drizzle the salad dressing over the zucchini noodles . Topped with bonito flakes and toasted wasabi flavored seaweeds.

Note:  I like it chilled. It taste better if chilled.  Can be served at room temperature.



Friday, May 26, 2017

Stuffed Roast Chicken With Rosemary And Lemon Thyme






















It has been a long time since I last roasted a whole chicken. I would normally roast either wings or half chicken or sometimes just chicken legs for our dinner. Yesterday , I decided to roast the whole chicken and stuffed the cavity with leeks, diced carrots and diced potatoes. The drippings from the chicken during the process of roasting will further add flavor and sweeten the veggies stuffing.  Easy to prepare and as the saying goes " killing two birds with one stone "  we have meat and veggies cooked at one go :) 

It feels like Christmas has come early.  The seasoning consists of ingredients like sea salt , black pepper and raw honey. For extra flavors,  I added fresh herbs like rosemary, lemon thyme to give texture and fragrance to the chicken and butter on the chicken to give it a glaze look after roasting. It is good to marinate the chicken overnight to have a more intense flavor.  I used greaseproof paper to line the base of the baking pan for easy washing :)  Nobody likes the washing, that includes me :p I love to cook but I hate all the washing that comes with the cooking !






















I baked the leeks, diced carrots and potatoes for 15 mins in the oven @200C
before stuffing into the cavity of the chicken..reason being it helps to soften
and gives extra flavor and with the drippings from the chicken, the veggies
stuffing will taste delicious !






















this is the reason why I love to plant my own herbs, I use them often :)






















stuff the cavity with the roasted veggies last
place the chicken on a rack with a lined tray and roast for
50-55 mins @200C






















Hubby loves the skin to be crispy and a bit charred
and the fat under the skin has melted away....






















rest the chicken for 15 mins before carving
smell so good...






















I craved out half the breast for the hubby before taking a picture
this photo is not well taken as the carved side, texture is not clearly defined ...
still room for improvement... food photography is the hardest I guess for me :p

Stuffed Roast Chicken With Rosemary  And Lemon Thyme 

ingredients 

1 whole medium sized chicken of your choice

seasoning for the marinating the chicken
(A)
1/2 tbsp sea salt
1 tsp ground black pepper
2 tbsp of raw honey
(B)
a few sprig of lemon thyme
a sprig of rosemary
a tbsp of butter - room temperature 

veggies stuffing
1 carrot - diced to bite sized
1 leek - sliced
2 potato - diced to bite sized black pepper
a tsp of sea salt
a dash of ground black pepper

* bake the cut veggies in oven for  15 mins before stuffing into the chicken

Method:

Marinate chicken overnight or for at least 4 hours with ingredients (A). Roast the cut veggies for 15 mins @200C . Take the chicken out of the fridge 1 hour before roasting, Rub ingredients (B) all over the chicken and spread butter all over the chicken.  Stuff the roasted veggies into the cavity of the chicken . Place the stuffed chicken on a rack on  a lined baking tray and roast for 50-55 mins @200C. Rest roasted chicken for 15 mins before carving.

Enjoy!









Wednesday, May 10, 2017

Bittergourd Egg Rolled Omelette


My all time favourite melon..the bittergourd . Since I love it so much, I decided to plant my own bittergourd plant so that I can have it all round the year.  Nothing beats homegrown edibles and homecooked.  I promised myself that after retirement, I must do this and I have achieved many things thus far including planting my own edibles.  I harvested many bittergourd since planting them this year.  There are many ways to cook bittergourd ( you can check my recipe index for ideas on how to cook them and this is my lastest recipe using homegrown bittergourd.  Making them into rolled omelette is another way of cooking bittergourd. Love it and this is one way to make my 'Wildboar' eat bittergourd...just kidding, this will appeal much to kids too.  Homegrown ones are not that bitterish , or maybe it is the homemade fertiliser that made it less bitterish.  This is just my silly assumption of course.  Anyway,  it tasted so good that I have requests from the WB to make more next time. After cooking them in omelette, it still have a slight crunch to it as you bite into the omelette.  Great rolled omelette for the family, firstly it taste good, secondly it gives a great presentation when serving.  Especially if you have guests for dinner. Thirdly kids will go for it,believe me :)   Back to the recipe, I used the same recipe as Korean egg rolled omelette . Instead of using the spring onions, diced carrots, I used bittergourd . The rest of the ingredients are the same..method too :) I love this rectangular pan from Daiso so much. It really serves its purpose.

























love this rectantular pan to bits, will get another spare one 
on my next trip to Daiso


it looks complicated but after a few tries, you will be a pro for sure :p

























let the rolled omelette cooled down a bit before cutting them with a sharp knife



Bittergourd Rolled Omelette

ingredients:
5 eggs - whisk and sieve
 (A)
bittergourd - diced into bit sized
1 tbsp of diced red onions
a shake of white pepper
a tsp of  sea salt 
rice bran oil for greasing the pan
Method:
1. Beat up the eggs  in a bowl and  sieve it.  Add in ingredients (A) to the sieved egg . Give it a quick stir to make sure the ingredients are all well combined.
2. Heat a non-stick rectangular pan or round skillet over medium high heat; add oil and swipe with a paper towel to apply oil as thin as possible.
3.  When pan is hot, pour a ladleful of egg mixture to cover the whole pan, once the egg mixture has lightly set, gently fold over and as you keep folding, shape into square, once you finish rolling, push to one end of pan,  add 3/4 ladle of egg mixture to cover the pan and reduce heat . Make sure uncooked egg mixture’s attached to the first batch of egg roll.
4. Repeat twice more with rest of uncooked egg mixture. 
5.. Remove from heat and let the rolled omelette rest in skillet for about 1 to 2 minutes.
6. Slice into 3/4” wide bite size pieces and serve .
Enjoy!
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