Super quick and super easy recipe for an Asian-style lunch. Few ingredients, little work and a very satisfying meal. Tenderstem broccoli go great with soba noodles and spicy dressing with soy sauce, tamarind paste and lime juice. You have to try it!
Recipe: Broccoli and soba noodle salad
200 g soba noodles
250 g tenderstem broccoli
a handful coriander leaves
1/2 tsp finely chopped red chilli pepper
one tsp black sesame seeds
Cook the noodles according to the package's instructions.
Blanch the broccoli in a boiling water for 3 minutes. Submerge in a bowl of ice water for one minute.
Place noodles and broccoli in a targe bowl.
Combine with coriander leaves, chopped chilli and soy-tamarind dressing.
Divide between two plates and top with black sesame before serving.
Recipe: Soy-tamarind dressing
4 tbsp soy sauce
2 tbsp tamarind paste
one tsp grated ginger
juice of 1/2 lime
one red chilli pepper, sliced
Whisk all the ingredients together.
Set aside for at least 15 minutes, to let the flavours combine.
I have deep respect for eggplants. Can you think of any other edible item in such a deep shade of purple?
If there's anything better than eggplant, it's baby eggplant. But I'm a fan of miniature versions of pretty much everything. Baby eggplants make a perfect starter - all you have to do is roast them, maybe adding a bit of spicy green paste.
Recipe: Roasted Baby Eggplants
5 baby eggplants
one tbsp. of olive oil
Score the bottoms of each eggplant with an “X”, about 2/3 through.
Stuff eggplants with green paste and place them on an oiled baking sheet.
Roast at 180C until the eggplants have softened (about 25 minutes).
It's quite a challenge to imagine a healthier lunch or supper than steamed salmon paired with crunchy pak choi. Just writing the name of the dish down makes me feel so much healthier.
You can use any kind of steamer, but I really like the bamboo one.
Recipe: How to use a bamboo steamer?
Line the bottom of one tray with pak choi, cabbage or lettuce leaves - to prevent the salmon from sticking to the basket (you can also use parchment paper).
Place pak choi (or other vegetables you might want to cook) in a separate tray and place it on top of the first one. If you like your pak choi more crunchy, you can remove it from the steam first - this can be done easier if pak choi is in the top tray. Cover top layer with a lid.
Place the steamer in a pot or a wok with simmering water. Make sure that the bottom tray stays above the water line, so that the food will not be submerged - it's suppose to be steamed, not cooked. You might need to add some water if the pot starts to go dry.
You can enrich the flavour of the food by adding some broth, lemon juice, herbs or green tea leaves to the water. I added some dry white wine and a few drops of soy sauce.
Recipe: Steamed salmon with pak choi
300 g of salmon fillets
2 pak choi, cut in halves
3 tbsp. of soy sauce
juice of 1/2 lime
one garlic clove, sliced
1/2 of red chili pepper, chopped
one tbsp. of chopped sprink onion + one tsp. for topping
a few sliced of lime
Combine all the ingredients of the sauce.
Spread sauce over the salmon, top with spring onion and lime slices.
Steam the salmon and pak choi. Salmon will need about 8-10 minutes, pak choi - 5-8 minutes.
It's a bird. It's a plane. It's sushi. It's burrito. No, it's sushirrito!
My first encounter with sushi-burrito hybrid took place at San Francisco's Sushirrito. I have been a devoted worshiper of the geniously simple idea of serving sushi in Mexican burrito form ever since.
This version is rather basic, but when it comes to sushi burrito, no holds are barred. You can wrap rice and seaweed around fresh fish or tempura shrimp, but nothing stops you from substituting them with crunchy bacon, pulled pork, crispy chicken, juicy roast beef or slices of grilled eggplant.
2 pieces of fresh salmon
Cut salmon, thinly slice the cucumber.
Recipe: Sushi burrito
one cup of sushi rice
3 tbsp. of rice vinegar
one tbsp. of sugar
one tsp. of salt
4 nori sheets
Rinse the rice a few times - until the water runs clear. Place the rice in a pot, add cold water, cover and set aside for about 20 minutes.
Bring to boil, decrease the heat and cook for 10-12 minutes. Keep covered for about 10 minutes.
To make the sushi su, heat rice vinegar with sugar and salt in a saucepan to dissolve and combine.
Transfer rice to a bowl, pour su over the rice and combine. Let cool.
Place nori on makisu (bamboo rolling mat) and spread rice over the surface of the nori.
Place toppings in one line close to the bottom of nori. Roll.
Wrap the rolls in a parchment paper, cut in halves and eat like burritos.