Cooking Lab - Caesar Salad with Grilled Lemongrass Chicken

Published Recipe: Deluxe Grilled Lemongrass Chicken Caesar Salad

Over the weekend, I created a luxurious version of the classic caesar salad, flavoured with grilled lemon-grass chicken, Italian Grana Padano and a rich creamy dressing.


(c) GMV - Got My Vote!

This is an easy, vibrant salad recipe that will impress your guests and it's one of my favorite salads. 

Ingredients:

- 2 baby cos lettuce 
- 300g lemongrass chicken 
- 100g Cherry tomato 
- 50g Anchovy 
- 150g Ham off the bone 
- 2 slices Italian bruschetta bread 
- 6 tablespoon caesar dressing 
- 50g Italian Grana Padano cheese 
- 50g shaved Parmesan cheese 
- 2 eggs 
- 2 tablespoon extra virgin olive oil 
- Salt and pepper 

Method:

1. Wash and rinse the baby cos lettuce and set aside.

2. Pre-heat the oven to 180C.

3. Bring a pot of water to boil, add a pinch of salt and the eggs and cook for 5 - 7 minutes.

4. Remove the eggs from the water and let them cool off.

5. Combine extra virgin olive oil with some salt.

6. Brush the oil evenly on the bruschetta breads.

7. Bake for 5 minutes until golden. Slice the breads into crouton cubes.

8. Grill the lemongrass chicken for 5 minutes. De-bone and set aside.

9. Use the residual heat, toast the leg ham and the anchovy lightly. (This will enhance the flavour significantly)

10. Tear the baby cos lettuce into bite-size pieces and add them to a large bowl. Add half the caesar dressing, add in the cherry tomato and the remaining dressing. Toss well to combine.

11. Place the warm grilled chicken strips on the salad.

12. Scatter the golden croutons and the baked ham all over. 

13. Shave the Grana Padano cheese with a peeler.

14. Sprinkle the cheeses on top and season with black pepper.

15. Half the eggs and place on the salad.

16. Garnish with anchovy on top.

17. Serve warm and straight away.

Wow, doesn't it look feastive already?

Enjoy this amazing salad! :)

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Cooking Lab - Beef Cheek Ragu Spaghetti

This is seriously SO YUM. 

What do you do when you have leftover slow-cooked beef cheeks? (A very unlikely scenario and to be honest - I had to fight the grobbering hands to 'save' some leftovers to make this dish....) It was a hard fight.

(c) GMV - Got My Vote!(((o(*ﾟ▽ﾟ*)o)))

The soft tender shredded beef tastes wonderful on a cold night. This is the ultimate comfort food.

I am pretty pleased with it~

Definitely packing some for lunch tomorrow :)

Cooking Lab - Spicy BBQ Asian Chicken Wrap with Kale

Back to preparing my own meal....

Cooking Lab - Five Spice Tofu w Pork Belly & Green Pepper (五花肉炒五香豆干)

Published Recipe: Crispy Pork Belly with Five Spice Tofu & Green Pepper

I am in love with pork belly and this stir-fry dish is memorable in many ways. First, it makes use of any leftover marinated pork belly. Secondly, it is a very budget conscious dish. Thirdly, it is easy to prepare and the taste is simply delicious. 


(c) GMV - Got My Vote!

Pork belly and firm tofu in oyster sauce make a delicious combination. There is a lot of wonderful flavor going-on with this dish, and this five-spice Taiwanese tofu has a nice texture too.

Ingredients:

- 200g marinated BBQ pork belly 
- 100g Korean mild green pepper 
- 150g Taiwanese five spice tofu 
- 50g green shallot 
- 10g red chili 
- 2 tablespoon oyster sauce 
- 1 tablespoon sweet soy sauce 
- 1 teaspoon sesame oil 
- Salt and white pepper to season 

Method:

1. Heat the cooking oil in a frying pan. Shallow pan fry the pork belly until crispy and caramelised.

2.Remove and set aside.

3. In the same fry pan, line the sliced five-spice tofu in a single layer.

4. Add in diced Korean green pepper into the pan and cook over high heat.

5. Season lightly with salt and pepper.

6. Add the crispy pork belly back into the pan.

7. Season with sweet soy and oyster sauce.

8. Stir often to combine or until everything is heated through.

9. Toss in the green shallot and the red chili (optional).

10. Turn off the heat. Drizzle the sesame oil on top.

11. Serve immediately with fragrant rice.

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Cooking Lab - Soy Bean Paste Noodle (豆干炸醬麵)

Cooking Lab - Rice Paper Roll w Pork Belly, Kale & Mushroom Omelette

This is just super delicious~~the perfect Summer time meal solution. 

It all started when I asked myself 'What can I do to improve the average rice paper roll'?

Well, for start, less vermicelli noodle and more of the fillings. 

So I come up with this creative concoction :) It contains succulent pork belly, healthy kale, flavoursome mushroom omelet and cool refreshing cucumber! 

Honestly, it is SO very good!

(c) GMV - Got My Vote!