Cooking Lab - Teriyaki Salmon Bites with Sautéed Garlic Chive Flowers (照燒鮭魚一口酥)

I love these teriyaki salmon bites. They are a great appetizer with your after-work drink and they are kid-friendly too. 

The salmon is succulent on the inside and crispy on the outside. They are so moreish and taste delicious.

給忙碌的我一個快速又好吃的下酒菜。
材料和做法都滿簡單的，香酥的炸鮭魚配上青脆的韮菜花，整體吃起來真是香氣十足。

加上一小杯的燒酒。冬天就該這樣過。


(c) GMV - Got My Vote!

This is a really simple recipe and you will be surprised how good they looked and tasted for such little effort. 

I love these teriyaki salmon bites. They are a great appetizer with your after-work drink 

This is a really simple recipe and you will be surprised how good they looked and tasted for such little effort.

Ingredients:

- 300g fresh salmon fillet 
- 200g fresh garlic chive flowers 
- 3 tablespoon teriyaki sauce 
- 2 teaspoon cooking wine 
- 2 teaspoons light soy sauce 
- 2 cups cooking oil 
- 1 teaspoon oyster sauce 
- 100g plain flour 
- 1 egg 
- 20g seaweed flakes 
- Salt and pepper 

Instructions:

1. Clean the salmon fillet and check for fine bones.

2. Marinate the salmon fillet in light soy sauce, cooking wine, salt and pepper for at least 30 minutes in the fridge.

3. Cut the salmon into bite cubes.

4. Rub salmon bites with teriyaki sauce.

5. Dip them in egg first then lightly coat in flour.

6. Heat oil on high and gently fry them until golden.

These salmon cubes will cook fast. Be careful of splattering oil. 

7. In a separate pan, add 1 tablespoon of oil and quickly sauteed the garlic chive flowers on high heat for 3-5 minutes.

8. Season with oyster sauce, soy sauce and pepper.

9. Stir and mix well.

10. Remove quickly to retain the vibrant green colour.

11. Divide the garlic chive flowers equally into 4 portions.

12. Plate 5-6 salmon bites on each dish.

13. Garnish with chili and seaweed flakes.

   14. Serve hot with a fresh wedge of lemon.

Lemon juice will add a refreshing taste and cut the grease at the same time, unfortunately it does not shed the calories.

Cooking Lab - Marinated Popcorn Chicken in Sesame Dressing (酥嫩又多汁香雞塊)

嘴饞的小點心。 

This popcorn chicken recipe makes crunchy crispy little chicken bites that taste great on their own or as a nice little side dish. 

These bite-sized chicken pieces are pounded and marinated for a tender tasty treat. These are so addictive ... Make your own marinated popcorn chicken with this easy recipe. Both kids and adults will love this fun dish of golden morsels. They are so addictive. 

Perfect tapas dish with a glass of white.

飽含雞汁的豐富口感，配上日式深煎芝麻醬，做出一道風味獨特的料理。

每次吃香酥雞塊都會上癮，吃後又有罪惡感...

(c) GMV - Got My Vote!

Gorgeous golden crisp-coated chicken popcorn-sized nugget served with zingy sesame dressing. 

天氣越來越冷，今晚做一道香酥雞塊。好吃，簡單，又讓人停不住口。

Ingredients:

- 300g fresh chicken breast 
- 1 tablespoon of soy sauce 
- 1 teaspoon sugar 
- 1 teaspoon chicken powder 
- 1 teaspoon cooking wine 
- 100g potato starch flour 
- 1 egg 
- 3 tablespoon cooking oil 
- 50g steamed broccoli 
- 50ml sesame dressing 
- 6 braised shitake mushrooms 
- Salt and pepper to season 
- Sesame seeds and nori flakes to garnish. 
- Red pepper slices optional 

Instructions:

1. Clean and cut the chicken breast into thick strips.

2. Pound on the chicken strips.

3. Cut the chicken into small chunks.

4. Marinate the chicken cubes in soy sauce, pepper, sugar, chicken powder and cooking wine for at least 30 minutes.

5. Mix in egg white and potato starch flour.

6.Heat some oil in a fry pan on high heat.

7. Add in the chicken cubes in batches.

(Note: Don't overcrowd the chicken, there should be enough oil for the chicken to be completely deep fried.)

8. Fry the chicken cubes to golden brown.

9. Remove and drain on paper towel.

10. Season with chicken salt and pepper.

11. You can enjoy them on their own.

   Tonight, these popcorn chicken are used as a side dish to a main meal. 

    12. Plate 6-8 popcorn chicken cubes on each dish.

13. Garnish with a braised shiitake mushroom and some steamed brocolli on the side.

14. Sprinkle with some sesame seeds and red pepper slices.

15. Season with sesame dressing.

今晚用深煎芝麻醬來調味。稍微微甜微鹹，但像有一些稠度。所以拌入雞塊𥚃很搭。

淋醬是很隨性。都可以根據個人喜好調整。

These chicken cubes are tender soft on the inside & awesome crispy crunchy on the outside. 

Cooking Lab - Tofu Stacks

One of the tastiest way to cook tofu is to make tofu steak. This dish shows a different way to serve tofu. Not just a boring plain tofu dish but a vibrant tofu stack served with shiitake mushrooms, snow pea and baby capsicums.

It is high in protein and low in fat.

Who says meat lovers have all the fun? 
Vegetarian healthy dish like this one can be equally delicious.

(c) GMV - Got My Vote!

Ingredients:

- 1 packet of tofu 
- 100g fresh snow pea 
- 50g shiitake mushroom 
- 50g capsicum 
- 2 tablespoon of cooking oil 
- 50ml vegetable stock 
- 5ml mirin 
- 20ml light soy sauce 
- 10g pickled ginger 
- Salt and pepper

Instructions:

1. Slice drained tofu into 6 x 6 squares.

2. Pat dry with paper towel.

3. Lightly coat each tofu slice with flour.

4. Heat oil in a skillet and fry the tofu until each side is crispy and golden.

Doesn't this tofu steak look like grilled haloumi cheese? 

5. Remove and set aside to cool.

6. Saute snow peas in olive oil then add in the shiitake mushrooms.

7. Add in the fried tofu steaks.

8. Season with soy sauce and allow to cook until lightly golden.

9. Add vegetable stock and mirin and let it simmer.

10. Allow the tofu and the snow pea to absorb the liquid.

11. Braise for 5 more minutes.

12. In the final minutes, add in baby capsicum slices.

13. Stack 4 tofu steaks on each serving plate.

14. Garnish with shallot and pickled ginger.

A healthy simple vegetarian dish that even makes kids love their tofu.

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Cooking Lab - Beetroot & Lentil Salad w Fetta

Continuing my salad craving from Adelaide - my next favourite salad: Beetroot with lentil & Fetta.

Stunning easy to make and the perfect side dish with grilled hamburgers!

Summer time is really here!

Get ready for sun, tan and swim!!

(Hmm.... Sunday turned out to be quite miserable - pouring buckets of rain - no sunshine there!!!)

(c) GMV - Got My Vote!'

Chunks of beetroot with nutrient-plus lentils, baby rocket, creamy Fetta cheese and crunch of roasted pine nuts.

Ingredients:

- Beetroot

- Lentil

- Baby Rocket

- Danish Fetta Cheese

- Pine nuts & Slivered almonds

Vinaigrette:

1 garlic clove

Toasted walnuts

Dijon mustard 2 t/s

Red wine vinegar 4 t/s

Extra-virgin olive oil 1/2 cup

Sea salt & pepper.

Cooking Lab - Cauliflower Gratin in Blue Cheese Sauce (法式焗烤白花椰菜)

Today must be the coldest day in Sydney！

The perfect weather for baked cauliflower gratin. It is pretty easy to make and taste great. 

Coat the cauliflowers in thick creamy cheesy bechamel sauce - one absolutely delicious bake dish on its own accord!

超簡單的焗烤蔬菜。雖然用了奶油和藍紋乳酪，但全部都是蔬菜，感覺上還滿健康的。

是一道我覺得既讓人滿足又能搭配白酒的簡單的懶人烤箱晚餐。

Doesn't that look marvelous?


(c) GMV - Got My Vote!'

A gratin is a type of French Casserole. A cauliflower gratin is a pretty handy dish when you’re busy and pressed for time. The flavour intensify when reheated. This a family favourite dish that is easy to assemble, delicious in taste and healthy at the same time.

This cauliflower gratin is pretty easy, taste great and doesn't create too much mess in the Kitchen. Plus it is a real versatile dish, you can combine this with half brocoli, carrots or with any other veggies you fancy. 

Smear or suffocate the cauliflowers in thick creamy cheesy bechamel sauce and there you have it!

Ingredients:

- 1 Medium Cauliflower, trimmed & cut into large florets.

-  200g bacon rashers, rind removed and finely chopped.

- 20g Butter

- 1L Skim Milk

- 2 tablespoon plain flour

- 20g Blue Cheese

- 10ml White wine.

- Salt & Pepper to season

- Grated Mozzarella Cheese 
- Sea salt flakes and black pepper

Instructions:

1. Preheat the oven to 200C.

2. Cut the cauliflower into bite-sized florets.

3.  Bring a large saucepan of lightly salted water to boil.

4. Boil cauliflower florets in salted water until 'al dente'.

5. Cook the cauliflower florets and cook for 5 minutes.

6. Drain the cauliflower florets and line them in an ovenproof dish.

7. In a separate fry pan, lightly spray some oil. Fry the bacon until crispy.

To Make the Bechamel Sauce:

a. Melt butter in pan.

b. Stir in the flour.

c. Cook the lump mixture & add milk.

d. Add more milk and whisk until thicken.

e. Melt in the blue cheese and a dash of white wine.

8. Pour the white sauce over the cauliflower.

9. Generously top with the bacon stripes.

10. Scatter the mixed cheese on top.

11. Place the tray into the oven and bake the cauliflower for 20 minutes or until bubbling and golden.

12. Remove from oven.

13. Serve immediately with salt and pepper.

Simply perfect as a classy side dish.

The dish is a little indulgent because of the white sauce, cheese and bacon. I think it is a relative healthy dish with 2 serves of cauliflower. This is a good side to any roast dish, too. 

This recipe is very simple to make and is absolutely delicious!