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 enjoy hearty dishes in the first cold days of winter, but comes January, I start craving something lighter. This is my perfect January soup: bit spicy, warming and fully comforting, but light and green at the same time.
When you look at the recipe, it might seem like a lot of work, but it's not. The recipe is super easy and putting everything together will take a maxiumum of half an hour and that includes making the curry paste and crispy broccoli topping. And you can always use a good store-bought green curry paste and limit the toppings to fresh coriander and sesame seeds.
Recipe: Green curry broccoli soup
3 tbsp green curry paste
one large broccoli, divided into small florets
800 ml vegetable stock
400 ml coconut milk
a handful fresh coriander
Heat a heavy-based saucepan over medium heat.
Add the curry paste and cook, stirring, for about 2 minutes.
Add broccoli florets and cook, stirring, for another 1-2 minutes.
Slowly add the stock and coconut milk, combine, cover and bring to boil.
Simmer over medium heat until the vegetables are tender - 5-10 minutes .
Before serving, blend or process until smooth.
Season with lime juice.
Top each serving with fresh cilantro and crispy broccoli florets.
Recipe: Crispy broccoli florets
a handful broccoli florets
one tbsp coconut oil
one tbsp soy sauce
one tsp honey
2 tbsp sesame seeds
Heat coconut oil in a small pan, add broccoli and fry for one minute.
Add soy sauce combined with honey and continue cooking, stirring, for 1-2 minutes.
Add sesame seeds and combine.
Recipe: Green curry paste
5 medium green chilies, roughly chopped
2 garlic cloves, minced
2 shallots, roughly chopped
2 tbsp freshly grated ginger
a bunch fresh cilantro
2 lemongrass stalks, chopped
2 limes, juice and zest
one tbsp coriander seeds
one tsp ground cumin
one tsp black peppercorns
2 tsp soy sauce
Place all of the ingredients in a food processor and blitz to a paste.
Traditionally served with crispy duck, this pancakes make a great vegan dish as well. Thick hoisin sauce and fresh cucumber and spring onions go great with fried tofu. Perfect snack for a small gathering.
Recipe: Chinese tofu pancakes
200 g firm tofu
2 tsp sesame oil
1/2 cucumber, cut into matchsticks
1/2 bunch green onions, cut into matchsticks
a few branches fresh coriander
1/4 red chilli pepper, chopped
1/3 cup hoisin sauce
10 thin pancakes
Slice tofu and combine with 3 tbsp of hoisin sauce.
Fry tofu slices on heated sesame oil, about one minute each side.
Steam the pancakes and keep them warm in a bamboo steamer or covered with foil.
Arrange fried tofu, cucumber and spring onion stick, coriander leaves, chilli and hoisin sauce on the table and allow everyone to help themselves.
Spread some sauce on each pancake and top with tofu, cucumber and spring onions. Sprinkle with coriander and chilli and roll up.
Recipe: Homemade hoisin sauce
7-8 tbsp soy sauce
2 tbsp peanut butter
2 tbsp honey
2 tsp rice vinegar
3 tsp sesame oil
one tsp finely chopped chilli
one garlic clove, minced
1/4 tsp black pepper
Combine all the ingredients in a small pot.
Simmer over low heat, stirring, until well combined.
I love tuna! Especially when it's lightly seared outside and almost raw inside. You have to try out this recipe: seared tuna chunks with sesame seeds with amazing dipping sauce with tamarind paste, soy sauce and honey. Perfect for ligh lunch or with a bottle of wine and fine conversation. It's a kind of dish that I appreciate the most: minimal effort, maximum results. The preparation takes 20 minutes tops, looks lovely and is really delicious. Give it a try!
Recipe: Seared tuna chunks with sesame seeds
200 g thick tuna steak
3-4 tbsp black and white sesame seeds
one tsp sesame oil
1/2 red chilli pepper
one spring onion
a few leaves of fresh mint
a few leaves of fresh coriander
Slice tuna into smaller chunks and coat them in sesame seeds.
Heat sesame oil on a pan and sear four sides of each chunk for about 15 seconds per side.
Finely chop chilli and herbs.
Cut the tuna chunks into 3-4 cm slices.
Place tuna on the plate. Top with chilli, spring onion, mint and coriander.
Is there anything better than a bowl of steaming soup on a cold evening? The only thing I can think of is a long sauna session. But I have always thought that eating Asian soups is a bit similar to visiting sauna, so ramen remains my first choice for rainy days. Also, I have bowls and pots at home, but I don't have a sauna.
Ramen is a Japanese noodle soup dish, containing Chinese-style wheat noodles, broth and various toppings. It's been extremely popular with foodies all over the world for the last few years. You can easily enjoy a great ramen in New York, London or Warsaw.
There are numerous version of the dish, starting with nearly every region in Japan taking pride in its own variation. My recipe is simple and vegan - with fried tofu, shiitake mushrooom and green chillies.
Recipe: Vegan ramen
1 l oriental broth (recipe below)
200 g ramen noodles
200 g firm tofu, pressed
tbsp soy sauce
tbsp runny honey
1/2 tsp chilli flakes
100 g fresh shiitake mushrooms (or dried and soaked)
one green chilli pepper
a few branches of fresh mint
Cut the tofu into thick slices.
Whisk soy sauce with honey and chilli flakes.
Cover each tofu slice in the marinade and set aside for at least 30 minutes.
Pan-fry tofu slices, about 1 minute per side.
Peel and julienne the carrot.
Slice green chilli.
Prepare the noodles according to the instructions on the packet.
Cut larger mushrooms into smaller pieces.
Pan-fry for a few minutes.
Divide noodles between two bowls.
Top with hot broth.
Add fried tofu and shiitakes, carrot, chilli and mint.
Recipe: Oriental broth
3-4 carrots, peeled
2-3 parsnips, peeled
1/2 celery root, peeled
one leek, sliced
2 l water
5-6 slices of peeled ginger
one green chilli pepper
a few branches of fresh coriander
3 tbsp soy sauce
3 tbsp miso paste
Place all the vegetables, ginger, chilli and coriander in a large pot
Top with cold water and bring to boil.
Reduce heat to low and simmer for 1 1/2 - 2 hours.