Saturday, October 26, 2013

Cooking Lab - 3 Beans Salad(怎麼吃也不怕胖的魔荳瘦身沙拉)

Ever since I tried the salads from the Big Table @ Adelaide Central Market, I am addicted!!!!

My friends liked their breakfast menu, but for me, their salads are the stand out masterpieces! 

1 year later since my last visit, I still remembered their salad. This really means something. Today I am going to replicate the delicious salads to get them out of my mind!

(c) GMV - Got My Vote!"*\(^o^)/*

My 3 Beans Salad - Japanese edamame beans, broad beans and popping fresh peas with salty, creamy chunks of feta. 


Danish Fetta (100% Cow's Milk) $12.99/kg


- Japanese Edamame Beans (日本毛豆) 100g
- Broad Beans (碗豆) 100g
- Frozen Peas (青豆) 100g
- Danish Feta Cheese (丹麥菲達羊奶乳酪) 50g 或少許


- Honey Mustard Dressing 2T
- Extra Virgin Olive Oil 2T
- 1 whole lemon juice.
- Sea salt & cracked black pepper

It is sooooo delicious and nutritious at the same time. So happy! The perfect Summer time salad!!

Wednesday, October 16, 2013

Cooking Lab - Pesto Fettuccine w Sundried Tomato & Okra

The heatwave is stifling.
At least I am enjoying my day in my air-conditioned room.

Definitely need something light and refreshing. This is a perfect light meal or can be served as a main course.

Okra has a beautiful geometric shape and with a bright green colour and pearly seeds, it is a smash-looking vegetable!

What better way then to dress up an ordinary pesto pasta using these gorgeous Spring okra?!

(c) GMV - Got My Vote!'(^_^)v
This is a show stopper!! Stunning bright Spring Fettuccine in basil pesto sauce w sundried tomato stripes topped with okra, pine nuts, slivered almonds and shaved parmesan cheese to wow your guests!

Okra are quickly deep fried and then sliced into pretty star-like shapes.

(Trick: Fried okra will remove the usual slipperiness membrane and will impress those who are not fond of okra and enjoy all the prettiness and goodness it has to offer.)

Slice fried okra on the horizontal to make small pieces. 

Cooking Lab - Okra Salad w Natto Dressing

This is a perfect summer time salad or as a small side dishes. 

Okra has a 'slimy' attribute which are not favored by all. In Japan, Okra is part of the popular neba-neba food group: slippery, sticky or stringy. For me, I quite like the texture & taste. However, they can be an acquired taste for first timers.

It is believed that the sliminess have a hight nutrient value can was suggested that it can sooth ulcers and maintain a good digestive system.

(c) GMV - Got My Vote!'(-_^)

Japanese word for the Day:
ネバネバ (Meaning - Slimy gooey sticky).

(For example - Yamaimo 山芋 ーmountain yam when grated it is called tororo and it is very slimy.
Raw Egg Yolk 卵黄)

Many Japanese food dishes will specifically seek out neba neba-ness and seeks combinations to neba neba ingredients.
Remove stems from okra
Heat oil on high, fried okra quickly until colour brightened.

Garnish with dried bonito shavings and serve with natto in dashi shoyu.
Simple, quick, delicious and nutritious all at the same time .

Monday, October 14, 2013

Cooking Lab - Okra Beef Rolls in Red Wine & Dukkah オクラの肉巻き

オクラの肉巻き simply means okra wrapped in thinly sliced meat. These rolls are such fun to make, great looking and can gets as creative as you want to be.  

The choice of fillings are unlimited!! Carrots, beans, shallots ... anything! Just like Spring rolls- anything goes!

A fail-proof dish is deliciously amazing and wow your dinner guests!

(c) GMV - Got My Vote!'*\(^o^)/*

Tonight's Creation is the intriguing beef rolls filled with okra in aged red wine.

- Very thinly cut beef slices 300g
- Okra 12-16
- Red Wine
- Salt & Pepper
- Egg x 1
- Plain Flour
- Panko Breadcrumbs
- Dukkah
- Cheese & Fruits
- Salt & Pepper
Okra also known as lady's finger is a popular health food containing high fiber, vitamin C and antioxidant.

1. Prepare Okra by give them a good wash and trim off the heads and the ends. 
Getting the right meat is the only critical element - meat needs to be very thin and even cut slices. 

They are more readily available in speciality Asian supermarkets (or Japanese or Korean butchers).
2. The key is to lay out the thin beef slice in an even layer, leaving no gap holes - ensuring a uniform look.
(Tip: If the beef slice is torned, overlap with another slice, and you are as good as new!)
3. Lay 1 Okra on top of each beef slice.
4. Start rolling - as tight as possible.
5. Tuck in any loose ends and secure with a toothpick through the midsection.
(If it helps - it almost like rolling up a Spring Roll but with less pressures.)

Now okras are snuggly wrapped. All ready for a skinny dip in the special red wine jus concoction!
Tonight I am using the ROLLING 2011 Cabernet Merlot $13.29 for 750ml
(From NSW's Central Ranges. Full of dark berries and plums to achieve a smooth richness and wonderful flavor.)

6. Lightly beat an egg. Infuse the red wine into the egg mixture. 
The grand skinny dipping ceremony.
Now ready for the dip and roll fun!
7. Roll each wrapped okra in the plain flour.
8. Then dip the flour-coated beef rolls in the red wine egg mixture completely.
9. Quickly lift and coat the beef rolls in Panko breadcrumbs.
10. Dust off the excess and set aside.
11.Heat up the deep frier with canola oil in medium high. Add in a bit of salt.
Gentle slid the beef rolls in seam side down first! 
(Tip: this is important to avoid the beef slices fall apart during frying.)

12.Cook the beef rolls until the seam side is golden and sealed. Then gently roll onto the other side.

13.Ready when all 4 sides are crunchy and golden. 
14.Blot the excess oil on a papertowel and let them cool.
Looks good enough to eat already! 
But not quite yet - wait for the final touch ups!!

Cut them to reveal the mosaic-like star shape surface of the Okra. How pretty are they?!!!

Saturday, October 12, 2013

Cooking Lab - Risotto 3.5 Ways

I absolutely adore versatile dishes. The type that after a bit of tweaking will transform into another amazing dish. 

Like a lady's wardrobe - the one piece when match with different accessories will transform into a completely new outfit.

When the general economy is lean, I'd like to maximize each ingredient/dish to their best potentials. Who says we need eat like a pauper when there are so much choices you can create from one.

This got my lazy brain start thinking ... 
Risotto 3.5 ways!

(c) GMV - Got My Vote!' *\(^o^)/*
1. Start with Truffle Mushroom & Leek risotto.
2. Spanish Stuffed Squid & Ika Meshi Entree.
3. Arancini Balls.
(See previous Cooking Lab for each recipes.)
Mushroom & Leek Risotto w Truffle oil
Spanish Calamares Rellenos (Stuffed Calamari)
Ika Meshi イカめし烏賊飯 (Stuffed Squid w Rice)
Truffle Arancini Di Riso (Fried Risotto Balls) w Italian Blue Cheese