Cooking Lab - Tofu, Kaffir Lime & Coconut Veggie Curry

Cooking Lab - Mediterranean Tabouli Parsley Salad with Cous Cous (中東的異國風味沙拉)

This is a refreshing salad for Summer days and it tastes great on its own or as the perfect side dish with grilled meat. 

通常這道塔布里沙拉是來當配菜使用，加入了檸檬汁和小麥米就是夏日𥚃的開胃小菜。酸酸口味跟烤肉超搭的，又會去烤肉的油膩味。

(c) GMV - Got My Vote!

This is a great Mediterranean-style salad in warm Spring days. It is a variation from the Lebanese tabouli salad. I use cous cous instead of bulgur, and the result is more fulfilling. 

Ingredients:

- 1 bunch of fresh parsley 
- 1/2 cup of cous cous 
- 1/2 french onion 
- 2 truss tomato 
- 1 lemon 
- Sea salt and pepper 
- 1 packet of garlic crouton crackers

Instructions:

1. Fill 3/4 cup of water in a sauce pan. Add 1 teaspoon of olive oil and bring it to boil.

2. Stir in the cous cous and turn off the heat.

3. Cover the sauce pan and let it stand for 3 minutes.

4. Fluffy the cous cous with a fork and set aside to cool.

5. Place 3/4 bunch of parsley in the food processor.

6. Add in the 1 tablespoon olive oil, diced french onion, 1/2 of lemon juice and blend coarsely together.

7. Place the mixture in a large salad bowl. Add in the diced tomato and the rest of the olive oil.

8. Add the cooled cous cous into the salad. Toss to mix well.

9. Topped with remaining hand-chopped parsley on top.

10. Drizzle the rest of the lemon juice on top.

11. Season with sea salt and black pepper.

12. Serve with garlic crouton crackers for added texture.

It is a very easy salad to prepare and taste is so good in sandwiches or alongside some heavy grilled meat. 

It is just a great all-rounder salad. 

Cooking Lab - Super Easy Honey Hummus Dip

Hummus never caught my attention. It is kind of hard to compete with fancy gourmet dips with its plain cream texture. For $4.99 a tub, my money usually goes to the exotic capsicum pesto dip, roasted fig with macadamia dip or caviar dip.

....until I see my colleague having it everyday and never seems to get tired of it.

She tested various brand of dips - but they are all hummus, nothing else.

So I gave Hummus a chance and I must say it was not an earth-shattering taste experience. It tasted nice but that's it. It does not leave a memorable imprint.

So my dear friends take me to an out-of-town Turkish restaurant where they serve charcoal chicken and lamb kebabs. The combination of hummus and grilled meat instantly struck me. My gosh, so this is how you eat hummus. It is... actually quite good.

(c) GMV - Got My Vote!

Hummus is a chick-pea based dip and is a staple meze in the Middle Eastern.

 

A perfect replacement for butter in a wrap or sandwich.

It tastes delicious with crisps or crackers. 

My quirky favourite: Hummus dip with Kettle's chili potato chips~  

Ingredients:

- 1 can of chickpea

- 2 tablespoon of cream fraiche

-2 tablespoon honey

- 1 garlic clove

- 3 tablespoon extra virgin olive oil

- 1 lemon

- 1 tablespoon paprika fries sprinkle 

- 1 packet garlic nibble crackers

Instructions:

1. Rinse chickpea under cold running water. Drain

2. Add chickpea, cream fraiche, crushed garlic, honey, salt and lemon juice in the food processor.

3. Blend and slowly add in the olive oil in.

4. Continuing blending until the mixture become a smooth creamy paste.

5. Scoop the hummus dip into a serving dish.

6. Drizzle with some more olive oil on top.

7. Season with more paprika fries salt.

8. Garnish with a few roasted chickpeas and herbs.

9. Enjoy with garlic flavoured crackers. 

This honeyed hummus has a sweeter taste and will make you look at hummus differently.

BTW: It is ridiculously easy and cheap to make. All it takes is 3 minutes in the blender. 

No cooking involved.

Cooking Lab - Vegetarian Foie Gras Freekeh & Quinoa with RoastedVegetables

We need to eat well and live healthy at the same time. It is not enough to trim the fat from meat and reduce salt content. It also means serving up a dish packed with nutrients. So I've decided to introduce 'superfoods' into my ordinary diet.

A superfood is defined as ''a food that is supercharged with vitamins, minerals or anti-oxidants with health benefits." 

現代人越來越講求養生，這道自創料理的靈感來自怎麼兼顧健康跟美味。😊

(c) GMV - Got My Vote!

If I am serious about changing my diet, it will start at home. 

Today, I am cooking with freekeh, organic black quinoa and vegetarian foie gras. 

這道沙拉加入了號稱糧食之母的藜麥。因為藜麥是現有糧食中，唯一沒經過基因改造的物種，所以也被聯合國封為「超級食品」的健康食材。

Ingredients:

- 1 cup of freekeh 
- 1/2 cup organic black quinoa 
- 200g sweet potato 
- 100g capsicum 
- 2 tomato 
- 100g cherry radish 
- 100g button mushroom 
- 100ml extra virgin olive oil 
- 3 tablespoon vegetarian mushroom foie gras 
- 1 can chick pea 
- 50g gourmet salad 
- 50ml plum salad dressing 
- 30g shaved parmesan cheese 
- Sea salt and black pepper 

Instructions:

1. Pre-heat the oven to 180C.

2. Cook freekeh in 4 cups of stock water until softened.

3. Cook the black quinoa separately in accordance to packet instruction.

4. Meanwhile, drain the chick pea and spray with olive oil.

5. Line the chick peas on baking paper and roast for 10 minutes until golden and crispy.

6. Season with salt. Remove and set aside.

7. Lightly spray olive oil on the sweet potato, cherry radish and tomato and roast in the oven for 20 minutes.

8.In a medium bowl, place the roasted sweet potato cubes, cherry radish and tomato, plum dressing, salt and black pepper. Mix well and season to taste.

9. In a fry pan, lightly sauteed the button mushrooms.

10. Combine the freekeh and the vegetarian mushroom foie gras together.

11. Place foie gras freekeh into serving dish and top with quinoa.

12. Then top with sauteed mushrooms.

13. And the rest of the roasted vegetables.

14. Scatter the roasted chick pea around.

15. Garish with freshly shaved Parmesan cheese.

16. Serve with any main dish; or it is delicious on its own.

This is a delicious nutty, grainy meal. It is freekeh delicious. 

Cooking Lab - Tofu Stir Fry in Oyster Sauce

"What? You don't like Tofu?" Ok, I admit, tofu is very bland when eaten alone, but it is full of good nutritious value. If you cook it flavourfully, tofu can taste better than a minute steak. 

I like this tofu dish so much, I didn't even mind that it does not contain meat. :)



(c) GMV - Got My Vote!

How to make a tofu dish tasty and delicious? The trick is to select the right tofu type and the right seasonings. 

Ingredients:

- 1 pack of firm tofu (4 slices) 
- 200g green scallions 
- 2 tablespoon cooking oil 
- 1 tablespoon soy sauce 
- 1 tablespoon oyster sauce 
- 1/2 teaspoon chicken powder 
- White pepper to season 
- 30g seaweed flakes 
- 5g white roasted sesame seeds 
- 4 cherry tomato 

Instructions:

1. Remove the tofu from the package. Drain and rinse the tofu under running water. Pat dry.

2. Slice the firm tofu with irregular angles. This trick is to ensure there are more surface areas for the tofu to absorb the sauce.

3. Cut the green scallions in lengthway. Approximately 1/2 finger-size.

4. Add oil in a wok/fry-pan over high heat.

5. Pan-fry the tofu slices until lightly golden and crispy on both sides.

6. Season with white pepper and chicken powder.

7. Add in the green shallots.

8. Add soy sauce and let the tofu slices and the shallots to fully absorb the sauce.

9.Lastly, add the oyster sauce for a sweet flavour and that golden glistering glaze.

10. Serve on small individual plate.

11. Garnish with seaweed flakes and roasted sesame seeds.

This dish will convince anyone to give Tofu another go. 

This a healthy fast vegetarian stir-fry. A perfect side dish to complement any rice or noodle dishes.

Cooking Lab - Sichuan Fried Eggplant w XO Sauce

On a chilly winter night, a nice spicy eggplant stew is the perfect solution to warm you up. 

This dish has proven to be irresistible, even to people who claim to not like eggplant. It is hearty, moreish flavourful and a good winter comfort food. 

(c) GMV - Got My Vote!

It is mouth-watering delicious. Drool.... 

Ingredients:

- 300g long eggplant 
- 200g long beans 
- 2 cups vegetable stock 
- 1 bunch green scallion 
- 100g fresh coriander 
- 2 small red chili 
- 2 tablespoon XO sauce 
- 2 tablespoon dark soy sauce 
- 1/2 teaspoon sugar - 2 cups canola oil for frying 

Instruction:

1. Slice eggplants in equal large chunks.

2. Heat oil in a skillet and deep fried the eggplants until tender and golden.

3.Blot off the excessive oil on paper towel.

4. Continue with the rest of the eggplant.

5. Set aside and leave to cool.

6. Cut the long beans into equal length as the eggplant.

7. Add some oil and salt to the fry pan.

8. Quickly stir in the beans.

9. Add in the vegetable stock and braised the beans until soft and tender.

10. Lightly season with soy sauce and XO sauce.

11. Add in the fried eggplant.

12.Look at the bubbling goodness. 

13. Simmer for further 5 minutes to reduce the liquid to allow the eggplant and the beans to fully absorb all the flavourings.

14. Remove from the heat.

15. Plate into 6 equal servings.

16. Sprinkle scallion slices, coriander and chili on top.

17. Top with more XO sauce.

18. Serve hot.

This is a beautiful tasty, spicy (but not too hot) vegetarian stew which can be served with rice or noodles. 

A favourite winter recipe and gets repeat requests :) 

Note: What is XO sauce? 

I received some queries about XO sauce. 

XO sauce is considered the emperor of all sauces in Hong Kong. It is mainly made out of dried scallops and shirmps, as well as some secret spices. 

It is like a pot of magical wonder that can lift the flavour of any stir-fry dish from a wow to a BIG BANG. The impact and difference in deliciousness is really noticeable.

Cooking Lab - Roasted Dutch Baby Carrot w Quinoa Salad (高纖輕食: 焗烤甜蘿蔔|有機黑藜麥|優酩乳沙拉)

**Best**Salad**Ever!

This is not one of those 'loose-salad-leaves-salad-that-is-unsatisfying-and-makes-you-feel-like-a-rabbit-and-compel-you-to eat-something-naughty-afterward-and-then-you-are-convinced-no-diet-will-work'.

Oh no. This salad is different.

Let me tell you, if all salad is this tasty, there is no need to diet at all.

A totally delish salad!

大魚大肉吃多了，爽口瘦身沙拉自然而然就會成為我家的上上之選。
今天的沙拉是用低脂希臘優酪來代替沙拉醬。加入檸檬的自然清新口感，熱量低又超好吃的。



(c) GMV - Got My Vote!

This is a fabulous wholesome carrot and quinoa salad that is perfect with your Sunday roast. 

I absolutely adore this salad of mine. It is bursting with flavour, healthy and low in calories; and above all, it is super delicious filled with nutritious gems like chickpea, black quinoa and pine nuts. 

西方料理近年來總是強調有機，高纖的健康取向。

Let's call it the 'Super Food Salad'!

聽過quinoa藜麥嗎? 是現在廣受推崇的潮流的健康聖品。雖說近年才吹起它的神奇健康魔力，但其實它已是歷史悠久的原住民農作物之一。

古代人早己知覺藜麥的營養價值，並有神聖的「印加之金」(Gold of Inca) 之稱。

最受矚目的營養亮點：

-高纖維，幫助消化，增加飽足感，降低膽固醇，控制血糖和補全人體內的完整安基酸 (essential amino acid)。

-雖是植物，但蛋白質和肉類相似。

趨之若鶩了嗎？

藜麥是主食一類的材食，今天我就直接做成沙拉，口味清淡爽口。

It all started when I saw these beautiful baby dutch carrots at  the market. 
They looked so tender and luscious, I could not resist and got 3 bunches.

If I was Bugs Bunny I would be content.
What's Up Doc!

看看這些特殊品種的迷你甜紅蘿蔔，超吸睛的。

這些細長的小蘿蔔，甜度高，洗淨後不用削皮就可以生吃。(3把$5.00.) 這...價格也太親民了吧！平常價格可高囉!。今天不買不行了，先買再想要做什麼料理...

Ingredients:

- 3 bunches of baby dutch carrots 
- 1/2 cup black quinoa 
- 1 can of chickpea 
- 1 cup Greek-style yoghurt 
- 1 cup vegetable stock 
- 100g mixed silvered and pine nuts 
- 1 spanish onion 
- 1 lemon 
- 100g mint 
- 100g coriander 
- 1 red chili 
- 1 teaspoon cumin powder 
- 1 tablespoon extra virgin olive oil 

清洗過後表皮很有光澤，嬌豔欲滴。很新鮮的蔬菜。

Instructions:

1. Preheat oven to 200C.

2. Wash and trim the dutch baby carrots.

3. Drain and rinse the chickpea from the can.

4. Pat dry on paper towel.

5. Place carrots on baking trays and drizzle with extra virgin olive oil.

6. Season with salt.

7. Roast for 20 minutes or until the carrots are tender soft.

8. Turn once.

9. Place chickpea in a separate baking tray and roast for 10-15 minutes until golden.

10. Rinse 1/2 cup of black quinoa. Leave them in the vegetable stock for 15 minutes.

11. In a small milkpan, bring the vegetable stock & quinoa to a boil.

12. Stir frequently and let it simmer.

(Note: Quinoa will absorb all the stock and they should look plump and glistering. Fluff them up with a fork. )

14. Toast the silvered almond nuts and pine nuts on a dry hot pan. Toss frequently.

15. Remove and set aside.

To make the Greek yoghurt dressing: 

17. Finely dice the spanish onion.

18. Roughly chop up the mint and coriander leaves.

19. Combine the Greek yoghurt, chopped mint & corander, diced spanish onion and some chili together.

20. Add lemon juice.

21. Add cumin.

22. Season with salt.

23. Mix well to combine.

You should get a rich creamy yogurt dressing with a lovely tangy taste. 

    25. Remove the roasted carrots from the oven.

 26. Plate the carrots on a large plate.

27. Add chickpeas, roasted nuts and quinoa on top.

28. Drizzle the yoghurt salad dressing mixture on top. Toss to combine.

29. Season with salt & pepper (optional - I didn't bother, it is so tasty au naturel!) 

30. Serve warm.

超級好吃，當午餐剛剛好！

由於它的纖維含量高，所以吃起來也非常耐餓。

細長的迷你甜蘿蔔加上潮流的健康食品「有機黑藜麥」,淋上低脂希臘優酪乳。高纖，健康又爽口。

簡直是健康聖品集聚為一餐！

A salad to be repeated for sure. 

非常推薦~