Tag: Asian

okonomiyaki
Brunch, Gluten Free, Lunch, Meal, Vegetable

Okonomiyaki

My *”Oh-My-Goshi “pancakes today are based on the traditional Okonomiyaki Japanese cabbage based pancakes.  The name comes from Okonomi meaning “how you like it” or “what you like” and yaki meaning “grilled”.  Served most often with a variety of umami laden condiments,  most photos will show them presented with sweet Kewpi mayonnaise, brown Okonomiyaki sauce and bonito flakes. This is my version of these pancakes loaded up with lots of vegetables and then loaded again with tasty condiments. Sometimes I choose to add prawns to these for their delicious seafood crunch, complimenting the seafood flavours from the bonito flakes and seaweed, but they are equally delicious without.  Although its very hard not to love the Kewpi mayonnaise and brown sauce, it is fun to play around with other possibly healthier, probably heretic, options such as a cashew or avocado cream and kimchi.  For the rest, the toppings add to the fun and complexity – they can be as simple as a few ingredients sprinkled over top, or built up like a salad on top of the Okonomiyaki.  Try some baby greens, finely chopped spring onion, shredded nori, bonito flakes, seaweed seasonings such as this Citrus Furikae and maybe some Togarashi the Japanese seven spice mix to fire it up a bit, some avocado would be great to when in season. The most important thing to remember when cooking these dense pancakes is to allow time for them to to cook slowly so that the batter is cooked through.  Doughy pancakes […]

Korean short ribs
Gluten Free, Meal, Winter

Korean Inspired Spicy Beef Short Ribs

Mid winter feasting today is about slow cooking, leaving me time to get outside and enjoy the winter sunshine and the mountains. Spending time with family and friends, sharing delicious and hopefully nutritious  food is one of my “House and Garden magazine” dream visions.  Reality involves more chaos and mess, but to get everyone around the table again always makes me happy. The beef today is short ribs and was inspired using the same marinade ingredients a week ago using beef cheeks.  Both are equally delicious, the ribs cooked quicker but then required more removal of fat  (to get the fat off I took the beef out of the casserole dish and poured the liquid into a shallow bowl which I then cooled in the refrigerator. This allowed me to lift the fat from the top – you could alternatively make it a day in advance, cool it and then remove the fat, (or simply but carefully spoon it off hot).  The beef cheeks were cooked for 4-5 hours at 160’c and because they were leaner they were able to be served straight away. I have kept the accompaniments simple as the beef and sauce are rich and delicious. Both times I cooked bok-choy cabbage in a little soy sesame oil and Mirin (you could just add a pinch of sugar and a splash of water to replace the Mirin).  I served them firstly with a big bowl of mash and this time baked spaghetti squash to soak up the […]

asian chicken salad
Gluten Free, Lunch, Meal, Salad

Weeknight Asian Chicken Salad

This is a light and fresh salad, ideal for keeping things simple after a busy day.  A little chopping and not to much washing up, a little – but not totally – virtuous, this salad is satisfying and delicious. I have been making versions this salad for years and love the way these Asian flavours can be healthy, satisfying and a reliable crowd pleaser.  Who wants to cook food that no one wants to eat!  This is a salad that easily doubles or more for a crowd, or to have for leftovers for lunch or dinner the next day. These lively flavours lift a dull day and don’t leave you feeling weighed down or tired – limes, ginger lemon grass, chilli (a little or a lot), coriander (or not), vietnamese mint and or normal mint, kaffir lime leaves,  fish sauce and or soy sauce, some crunchy peanuts, cashews or prawn chips and lots of fresh crunchy greens and vegetables of choice.   I have made this salad many times and have mixed the ingredients as many times – don’t be afraid – no kaffir lime use lemon grass or neither, want to make it vegan use soy sauce or tamari not fish sauce…The main thing to keep doing is tasting and aiming for a balance of sour, salty and spicy (to your taste). If you love these flavours I highly recommend you buy yourself a little Kaffir Lime Tree, I have one in a pot that I bring inside every winter it is […]

vietnamese noodle salad
Canape, Lunch, Meal, Salad, Snack, Summer

A Vietnamese Noodle Salad or Rice Paper Rolls

This is a little bit old school, but they are still flavours and textures that are hard to beat on a summer day.  It is the type of food that is great to make ahead and share with friends at a party or shared table or barbecue. Today I have made them with some beautiful Canter Valley Free Range Duck breast, but you could easily use Prawns (leave out the Hoisin sauce) or – leave them deliciously vegetarian.  Spicy peanuts, a little chilli and sesame oil, and lots of fresh Asian herbs are the basic elements that make the salad and Rice Paper Rolls sing, finished with simple dressing or sauce, it is the kind of food I love to eat and would be very happy if someone made to share with me. Cool healthy and delicious, the rolls take a little time but you are rewarded with the simplicity of presentation and taste, they are a great repetitive job to do together while chatting with friends or just zoning out in the heat. My biggest dilemma today was whether to add a dipping sauce or not for the rice paper rolls.  I’m not the biggest fan of shared dipping bowls, so I tried to make them tasty enough that they didn’t need any.  While I had felt I achieved this, when we sat down and ate them they were better with a little sauce spooned over.  I have since seen photos of them served in baby cos leaves which […]

sushi salad lettuce cups
Canape, Gluten Free, Lunch, Meal, Salad, Seafood, Summer

Summer Sushi Salad Lettuce Cups

A spell of early summer days has hit Queenstown and with it happy times and a need for cool, soothing, quick and simple meals.  My photography today definitely doesn’t do justice to how delicious and easy these were to eat.  You need to check for Ed’s tips on lettuce preparation and enjoy these yourself while the summer days last.  There is plenty of scope here to ad-lib and to add all of the good bits you want a little more of in your traditional sushi. Sushi salads have long been popular at home and at work, but this week sushi salad randomly collided with a plan to make Prawn San Choy Bau for the blog.  The sushi salad was to be for our evening meal and the Prawns for San Choy Bau blog post, that will have to be another day!  It all came together by happy chance as dinner for family, and Marko, my hard working Cultural Exchange helper.  It was declared delicious and definitely blog worthy in its own right – so here we are!  The prawns, although providing another delicious crunch element, could easily be replaced with any other seafood – fish fillets, crab, calamari – or tofu, or as you see in the pictures  – some slices of avocado, cucumber, snow peas etc. (The snow pea sprouts unless chopped are not such a good idea in my mind – why do they always seem to end up hanging out the side of my mouth – is […]

Japanese inspired seeded salad
Brunch, Condiments, Gluten Free, Lunch, Meal, Salad, Spring, Summer

Popped and Toasted Seed and Nut Mix – And Salad Inspiration

Its beginning to gear up to the busy time of the year – when we all try and get prepared for the Christmas season, and, at the same time get out and enjoy the sunshine.  In my world that means lots of catering for summer, end of year break-ups, and festive parties.  It is an exciting time, full of the promise of good times with friends and family, and also, memories of the best of previous summers and Christmas seasons.  It is fun and busy,  and with the outdoor sunshine and warmth calling (you can’t take either of those things for granted here in the south) time in the kitchen can feel limited. Enter kitchen store cupboard essentials, and today I am talking about crunchy blends of  spicy toasted seeds and nuts. A jar in the pantry ready to snack on, put over salads, sprinkle on top soup, scatter over roast or mashed vegetables, tumble through your grain salad, buddha bowl,  or over your breakfast  shakshuka  –  the texture, the taste and the well seasoned spicy flavour makes food better.  If you are anything like me, you will feel better too, for eating something tasty, good for you and quick to assemble.   This – as always – is an idea more than a recipe it is a reminder to toast a batch of what you have to hand so you can have a jar ready to add some excitement and extra nutritional value to your next meal.  Of course while […]

korean carrot crepes
Autumn, Gluten Free, Meal, Salad, Savoury, Snack, Spring, Summer, Winter

Spicy Kimchi and Carrot crepes

Korean Kimchi has been front and centre of my attention this year, I am hooked on this crunchy, spicy, nutritious condiment.  You really do have to love something that tastes so good, is simple to make, and is good for you.  My http://freshkitchen.co.nz/kimchi-everyday/ has become my go to condiment, and this is another way of including it in my every day meals. The inspiration for these crepes comes from “Green Kitchen At Home” by David Frenkiel & Luise Vindahl, a beautiful book that is high on my wish list. These are great to have as a sharing, construct-it-yourself-at-the-table meal, or you can make and wrap them in advance, put a little extra dressing in a jar and take for a picnic or packed lunch.  The crepes are light, easy to eat and delicious, complimenting the ingredients and holding together perfectly. I love that by adding carrots to the crepe batter, it adds colour and extra vegetables into my life. I used the blender to make my crepe mix and the carrot was completely blended in, giving the batter a beautiful golden colour.  I think it would also look beautiful if you finely grate the carrot and make the mix with a whisk so you can see the shreds of carrot in the batter. I bought a beautiful big organic chicken for this and cooked it with hoisin sauce and garlic. I used only the breasts for these crepes and now have the carcass quietly boiling away to make bone broth and there […]