Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

Friday, November 8, 2013

Thai Waterfall Beef Salad


Counting days till we fly to Bangkok... yay big grin

This is going to be a "Mom and Daughter" trip, our first without the boys.

Its time for family visit/ holiday to Malaysia again. The last visit was in 2010. I always felt that it is such a waste just to fly into KL and not taking advantage of the cheap air fare and fly to one of the neighbouring countries.
Few clicks on webpages in search of good deals on airfares, accomodations and possible destinations, Bangkok came top of my list.
... but the boys aren't interested...phbbbbt

Its definitely going to be more of a shopping trip rather than sight seeing-touristy trip,
... 'shop till she drop' adventure for E.
She is looking forward to explore all the shops, with hope that she may find something nice and decent (on Mom's strict order!!!angry)a dress or Ball Gown for her Year 12 Prom Night
(is it call Prom Night? I cant remember the exact name for this 'major event' for all Year 12s out of touch. After all, I didn't have such event when I finished my High School!).  

Oh yes... she has done her "contribution" for the trip by googling and mapping out her shopping routes, from one end of Bangkok to another, plus listing down hotels within walking distance to shopping precincts (with warning spoken out loud : "Mom, not the haunted hotels, ok!!"nail biting)
I just hope that I have the stamina to keep up with this excited 16 year old shopoholic.
And me? I am excited to re-visit the city.... but I dont think I will be shopping as much as Little Miss Shopoholic... perhaps 1 or 2 knick knack, props, celadons  ...(I am sure my husband is smiling reading my last statement...)

...looking forward to drown myself in Authentic Thai food though winking


I am building up our holiday 'mood' by posting this ...

Thai Waterfall Beef Salad
Serve 4
Adapted with changes from SBS
click here to print

2 x 200 g Beef Fillets
2 tablespoon fish sauce
2 teaspoon palm sugar
juice of 1 lime
1 tablespoon roasted glutinous rice
1 kaffir lime leaf (thinly sliced)
1/2 teaspoon lemongrass (frozen minced lemongrass)
1 chilli thinly sliced
fresh coriander leaves
fresh mint leaves

1 cup of glutinous rice
1 cup of water
  1. Wash glutinous rice and cook in rice cooker. 
  2. Once cook set aside to cool. shape into balls about the size of a big marble.
  3. Pan roast the glutinous rice together with kaffir lime leaf and lemon grass. 
  4. Set aside to cool. 
  5. Ground to a fine powder.
  6. In a mixing bowl, mix fish sauce, lime juice and palm sugar. 
  7. Stir to dissolve the sugar (add sugar if needed).
  8. Cook beef on skillet or barbeque hot plate for about 2-3 mins on each side (adjust time depending how you wish your beef to be cooked :- rare, medium or well done). 
  9. Thinly slice the beef. 
  10. Add sliced beef into the fish sauce mix. 
  11. Add the grounded rice, fresh coriander leaves, mint leaves, chilli. 
  12. Mix well and serve with cooked glutinous rice.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings

Friday, October 25, 2013

Baby Octopus, Artichoke and Feta Salad


Are we ready for summer?
Me? its a BIG NO!!!

If you follow my ramblings, you'd know that I am NOT a SUMMER person.
Its ironic... I grew up in a tropical country, whereby, 4 seasons in a year can only happened on TV or in dreams, and yet, I melt in hot OZ summer. would be nice to escape to northern Hemisphere this time of the year...hmmmm... wishing I have a holiday home tuck somehere in the dreaming


... but not everything about Summer I loathe.
Summer is the time for light cooking...having cold meal for dinner with cold drinks and finish off the meal with cold dessert (anything that comes out of the freezer...). 

This baby octopus salad is excellent on hot summer days, prepare ahead and refrigerate until about dinner time, serve with bread rolls. 


Octopus,Artichoke and Feta Salad
adapted from Great Taste Seafood from Bay Books.
Serve 4
Click here to print

1 kg baby octopus - cleaned and cut off the claw
3 teaspoon fresh oregano - finely chopped
2 garlic cloves - finely chopped
1 red chilli - seeded and finely chopped
zest and juice of 1 lime 
3 tablespoon extra virgin olive oil
100 g french beans - trimmed and steamed
125 g rockets
1 handful mint leaves
250 g marinated artichoke (or a bottle of store-bought artichoke) - halved
120g reduced fat feta cheese
1 1/2 tablespoon baby capers - rinsed and squeezed dry
  1. Boil water in a big pot, add octopus and give it a stir. 
  2. Bring to rapid boil for 1 to 2 minutes. 
  3. Drained off the water and transfer to a pot of cold water (to stop it from cooking further). 
  4. Drain off the water. 
  5. Combine oregano, garlic, chilli, lime zest and lime juice with 2 tablespoon of oil. 
  6. Mix well and refrigerate for at least 30 minutes. 
  7. Add in artichoke, feta, capers, beans, rocket and mint. 
  8. Season with salt and drizzle with olive oil. 
  9. Serve 
Note: For those who doesn't like chewy texture, may substitute baby octopus with squid...

Friday, March 8, 2013

Yee Sang / Raw Fish salad


Chinese New Year celebration will be incomplete (in my opinion...) if Yee Sang is not served within the 15 days of welcoming the Lunar calender..

This dish symbolises Prosperity, Good Luck ,Great Health and all thing auspicious...Some say it reflects our life journey that is fill with bitter, sad, sweet, happy memories...added a with a bit of 'crunch' of excitement and a little bit of 'spice' to make us wiser.
You are most welcome to elaborate or share your knowledge... educate me on this point  through my comment box below...

I have never had Yee Sang... let alone heard of this dish, until the late 80's when I started to work in Kuala Lumpur.
From then on... I looked forward to have either company sponsored lunches or having a business lunches with either client or contractor, in some fancy restaurants, within that 15 days of Lunar celebration, where most of restaurants would serve Yee Sang... (I was on meagre pay...sob sob.. and a cheapskate... hehehe , so always hoping for free Lunches...yippee..)
It was (and still is...) time to be merry, happy and feasting...

Everyone wants to eat their way to good luck and prosperity ... I can tell you ... the only party that is happy, every time his cash till went... 'kerching...kerching...' is the restaurant owner... Oh yes!!! Yee Sang came with a price tag... almost cut throat!!!

Unfortunately...for 'almost' the past 9 years since moving Down Under... I had not had any "restaurant version" of Yee Sang...

However, we chanced upon a box of pre-pack Yee Sang essentials minus the fish (of course) and with lots of what looked like preserved vegetables, in our local Asian grocer. It cost $10 a pop...

It was ok ~ taste wise but we weren't too keen on the colourful 'preserved' vegetables... so we thought that this year we will... at least... attempt to make our own...

... and it turned out to be fresh, crisp and scrumptious homemade Yee Sang

Definitely a keeper...

Have a lovely wonderful weekend...

signing off with Love...


Yee Sang / Raw Fish salad
click here to print recipe

1 lebanese cucumber
1 carrot
1 small daikon 
3 inch of young ginger 
1/2 tablespoon black sesame
1/2 tablespoon white sesame
10 pcs wonton skins cut into strips
1/2 of pink grapefruit (flesh only)
100 g raw salmon - thinly sliced
100 g store bought seaweed
1 tablespoon of thick plum sauce (add more if desired for sweeter taste)
5 spice powder
ground white pepper

Preparing a day ahead -

  1. Deep fry the wonton skins and leave it to cool. Keep it in air tight container. 
  2. Thinly sliced ginger and submerged in vinegar mix with 1 tablespoon of sugar. Set aside. Alternative- get the store bought pickled ginger. 
  3. Dry roast both sesame seeds. set aside to cool and keep in airtight container.
On the day:

  1. Cut the carrot, daikon and cucumber into ribbon strips then cut into long strips. 
  2. Arrange vegetables, pink grapefruit segments and raw salmon in big salad bowl all . 
  3. Add in pickled ginger, deep fried wonton crunch then sprinkled sesame seeds. 
  4. Add a pinch or two 5 spice powder.
  5. a pinch of ground white pepper 
  6. Lastly drizzle some thick plum sauce.
  7. Get everyone to toss for good luck...and enjoy.

Friday, February 15, 2013

Pasembur / Malaysian-Indian Salad

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Known as Pasembur (pronounce as Puh-serm- bore) in the Northern States of Malaysia or Rojak (pronounce as Raw-Juck) to the rest...
What is Pasembur?... see below... I cut and paste from Wikipedia to describe it best...

"Pasembur is a Malaysian Indian salad consisting of cucumber (shredded), potatoes, beancurd, turnip, bean sprouts, prawn fritters, spicy fried crab, fried octopus or other seafoods[1] and served with a sweet and spicy nut sauce.
The term Pasembur is peculiar to Northern Peninsular Malaysia. It is especially associated with Penang where Pasembur can be had along Gurney Drive.[2] In other parts of Malaysia, the term Rojak Mamak is commonly used."
It is my favourite food... love struck


Its been many years..since I last had a plate of Pasembur...  the last time I had a plate full of this glorious gorgeous Pasembur was most probably back in 2008, visiting my parents and before my dad's health dwindled.sad
It was my dad's favourite too...

Occasionally on his way home for lunch, my dad rode his old and trusted Honda Cup (motorbike) to  his favourite Pasembur vendor and bought few packets for his family as a treat... 

I was a school going kid who lived miles away from school, and had to rely on our super efficient (NOT!!) public transport. I reached home from school almost 2.30 pm everyday.

... feeling tired, sweaty, hot and bothered...Plus it was quite a walk from the bus stop to home... everything seems far in the hot weather plus when one was tired from half day using one's brain power and the heavy bag pack!!!

...but all that feeling vanished as soon as I looked under the food cover ... saw a plate of Pasembur... waiting...  'YAY'...
Shower and a change into fresh clean clothes can wait... but my tummy, couldn't!! drooling


.... not wanting to waste another minute, I  pulled a  nearby stool, sat and ate my share of the freshly made (by the vendor of course...) Pasembur....

~ Happy ~ Satisfied ~ Contented ....

Pasembur is best eaten immediately... the julienne vegetable will wilt and lose its crunch and so are the fritters... its "too BAD... tough Luck" for me if I was to attend the afternoon session school... wilted and soggy Pasembur would be waiting and greet me from under the food cover ... if any left at all!!!

The above photo shows an overview of the many ingredients to make 'Pasembur'... 

psssst....I did not make and include coconut fritters (mix the batter as per Cucur Udang below but substitute chopped prawns with freshly grated coconut, and omit turmeric and shallots)... why? I never like it with my Pasembur anyway...tongue hehehe

Have a great weekend...

Lisa H.xox


Recipe (with thanks to my sister...)
click here to print

Fresh Ingredients
4 hard boiled egg
1 Yam bean /sengkuang – julienne
2 Lebanese cucumber – julienne
3 firm bean curd – deep fried
2 carrots – julienne
1 cup of beansprouts (lightly blanch)
3-4 steam potatoes – quartered

Cucur Udang / Non crispy Prawn Fritters
3 shallots – thinly sliced
1 cup plain flour
75 g chopped prawns
1 teaspoon salt
¼ teaspoon turmeric
150-200 ml water
2 cups of cooking oil

  1. Mix all the ingredients in a mixing bowl. 
  2. Stir to mix well. 
  3. Batter should be thick. 
  4. Heat oil in a wok until nearly smoking. 
  5. Using a tablespoon, scoop the batter and drop into the hot oil. 
  6. Deep fry until golden in colour. 
  7. Dish out the golden nuggets onto the absorbent kitchen paper. 
  8. Set aside to cool and cut into bite-size
20 dried chillies –washed and soaked overnight and blend with 1 -1 1/2 cups of water*
250 g sweet potato (orange) - blend
250 g roasted peanuts – coarsely grounded
2 cups of golden fried shallots (store-bought from Asian grocer)
4 tablespoon raw sugar
2 tablespoon sesame seeds – roasted
3-4 tablespoon concentrated Tamarind Extract
Salt to taste

  1. Mix the blended chillies and sweet potatoes in a medium size saucepan. 
  2. Bring to boil then simmer on medium heat for 20 minutes. 
  3. Add the rest of the ingredients until the sauce thickens.
  4. Season to taste
Ok... Lets eat the Pasembur
Prepare, julienne and cut into bite size as per photo above. Divide into individual plates. Drizzle the sauce on top.

Note ~ * water - add 1/2 cup water if it is too thick and unable to move the blender blade.

Tuesday, May 31, 2011

Black Quinoa Salad

'The Gold of the Incas' ~ Quinoa... wonder grains from South America. I will not elaborate further on this wonder grain... just click  here to know more about Quinoa.
These tiny grains contains so many 'properties' that are beneficial to our 'well being'~ it helps eases migraine headaches good for me, cardiovascular and many more.. Click here to find out more on the 'health benefit' of Quinoa.

I wanted to try Quinoa ... but held back as I wasn't sure whether I would like the taste and texture of Quinoa... since it is categorised under 'Health Food' ~ the price was a lot dearer than any grains or legumes. To buy or not to buy? is always the question... nail biting

Finally... my golden opportunity came...
It was nearly lunch time... and the lunch crowd was growing by the minute... no hope of us getting any seats anywhere in the Food Court ... so we decided to grab some lunch at David Jones instead. 
My lucky star must be shining so bright on that day... DJ's Salad Bar had Black Quinoa Salad... I had to have that salad!!! drooling
I was blown away by the taste and the texture, that I had to write down all the ingredients that I could 'see and taste' on my serviette can't always rely on the rusty CPU up in my head anymore, you know. tongue

Its like... South America meet Asia... crunchy nutty bits of Quinoa with a hint of ground cumin and fresh coriander... beautiful ... beautiful... beautiful salad.
And YES I would whip this again ...and again... and again ...
My (improvise) version of  Black Quinoa Salad...

and one more thing worth mentioning ~ the salad tasted even better the next day!!! thumbs up

1 cup black Quinoa
1 tablespoon cumin
1 small red capsicum
1 small yellow capsicum
1 carrot
1 small zuchini
1 handful of almond
1 handful of raisins
juice of 1 lemon
1/2 cup of chopped coriander
  1. Rinse and wash thoroughly black Quinoa. Add the washed quinoa into a pot filled with water. Boil for 15-20 minutes. Wash under cold water and strain. Put aside
  2. Roast cumin in a frypan (dry roast) until fragrant. Then ground the cumin.
  3. Cut the carrots, zuchini, capsicums into matchstick size.
  4. Roughly chopped almond
  5. Mix everything in a mixing bowl.
  6. Season to taste.

Friday, May 20, 2011

Autumn Fruits


We spent our last weekend... discovering quaint little town called Dwellingup. It was about 1 1/2 hours drive from our place... approximately 130km.
We wouldn't have made the trip to Dwellingup, if not for D. He was to have his first 'camping expedition' in the Bibbulmun Reserve... preparing him and 60 others for their upcoming 'World Challenge' event to Nepal in November.

We drove along 2 Freeways towards Pinjarra...another small town which is famous for its 'Patisserie'... 

We drove another 24 km towards Dwellingup... passing by undulating terrain as far as our eyes could see... where sheeps, cows and horses soaked in the morning sun while grazing... 

We reached our destination in good time and on time.

Dwellingup is a small town indeed... about 200m long... and that's it. Blink and you'll miss the town...
It is 'the place' for outdoor-sy people... where one could go cycling or trekking part of Bibbulmun track... Bibbulmun Track is approximate 963 kilometers stretching from Albany to Kalamunda in Perth....

Perth Autumn this year is relatively mild comparing to previous years... therefore not a lot of Autumn displays could be seen... but it was a different scenes altogether in Dwellingup... the Autumn colours are amazing... shades of green turning to yellow to brown...

We stopped at one of the orchards on our way home... bought some really... really fresh fruits... a 5kg bag of mixed fruits... apples ~ various types of apples ..gala, granny smith, hi-early, pink lady and pears for AUD10. I clicked away  at the beautiful Autumn colours around the orchard.

I could not resist but to put up this photo of the lone raspberry...
I didn't know that raspberry could be cultivated here... duh!!I don't know
We then drove off ... taking different route ~ South Western Highway... and we ended at another orchard... Persimmon Orchard.

The orchard is located much... much... nearer to Perth. My thanks to my blogger friend, Lemongrass, for the information... we bagged another bargains... a tray of 25 pieces of Persimmons for AUD14...

The fruits are fresh, crisp, juicy and sweet... it will be a waste to either bake or do something else with these gorgeous fruits....I decided to just enjoy my Autumn fruits...diced and served with finely chopped mint...

One word came to mind ~
REFRESHING....big grin

1 pink lady -diced
1 peckham pear - diced
1 persimmons - diced
1 kiwi fruit  - sliced
1 tablespoon of lemon juice
2 mint leaves - chopped finely
  1. Soak the diced apples and pears in a bowl of water with lemon juice added to it for 1minute, to minimise oxidation or 'browning' to the cut up fruits.
  2. Mix all in a bowl with finely chopped mint
  3. Serve