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© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
I love Thai salads, and so does most of my family. This salad can be made either with grilled steak cut up into thin strips thereafter, or with the roast beef bought from the supermarket. The salad ingredients - I used butterhead lettuce leaves, Japanese cucumber, cherry tomatoes - and the beef are brought to life by a complex dressing of fish sauce, sugar, limejuice blended with chillis, shallots, garlic, spring onions. Coriander leaves add the final touch.
The chicken is cooked and the potato was perfect - this was a meaty bird. I ate well and the boys got a nice plate of chicken and sweet potato. I still have enough left over for several meals.
I'd attended a French cooking class in France. This dish is partly based on what we learnt during the class but I've made it more like our food here in Singapore, largely by simplifying this a little. (there was a cream saffron sauce, and there was also lots of thyme, bay leaf, etc - I've removed those). Anyway, here's what I did:
1. In a wok, fry chopped garlic, shallots (3 of each) and 1 chopped large red chilli.
2. Add 250ml of white wine and the cleaned mussells (washed/scrubbed, rinsed, debearded) and cook for about 5-7 minutes (I think) in the covered wok.
3. Remove the mussels, add the fish (I used salmon, 4 decent sized pieces) and a handful of coriander to the pan and cover and cook for 10 minutes (or until cooked).
4. Remove the mussels from their shells.
5. Separately, cut up 2 carrots and 2 courgettes into small chunks. Boil the carrots, then add the zucchini/courgettes, till both are cooked.
6. Place the cooked fish into a shallow dish, arrange the vegetables and mussels around the fish. Pour the wine gravy from the pan over the fish/vegetables/mussels. Garnish with more coriander.
Serves 4. It's a lovely light and really tasty dish with clean clear flavours.
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
Yum! This is what my plate looked like for Thanksgiving. My mom is an AWESOME cook. Try not to be jealous.
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
I made some meatball (with paprika, cayenne peppers, curry, onions, crushed peppers, etc.) and then I made some saffron rice with pimentos and garlic. It was pretty good, needs some tweaking (I used rice because I was out of pasta).
- grilled salted mackerel
- boiled spinach sesame sauce
- simmered mushrooms
- tofu and myoga onion miso soup
- rice