Tag Archives: asian

Asian Crunchy Wombok Salad

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I am a big fan of Wombok, also known as Chinese Cabbage. It has a mild & sweet flavour, and it takes up all the flavour from cooking and from dressings, which is what I love about it! At home we always cook it in stir-fry with ginger or a meat dish. In Korea, it is most popular as Kimchi which is pickled wombok.

This Wombok Salad (Vietnam origin im guessing) is my favourite Wombok recipe in summer time. It’s got massive flavours, and GOD, the crunchiness from all the ingredients is heaven – Especially the noodles and peanuts !

Give this recipe a try. It’s flavoursome, simple, healthy, packed with fresh ingredients, and can be prepared ahead of time.

Crunchy Asian Salad 

Serve 6

Ingredients

  • 1/2 small Chinese cabbage (wombok) shredded
  • 1 large carrot peeled, sliced thinly into batons
  • 1 red capsicum seeded, thinly sliced
  • 1 cup coriander leaves
  • 1/2 cup mint leaves torn
  • 1/2 cup toasted peanuts chopped
  • 100 g pkt fried crunchy noodles
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    I added 250g sliced mushrooms and pan-fried tofu, because I don’t eat meat, and needed some protein and extra flavour.
    However, you can serve it with any chicken/ pork. Coconut chicken and pork belly is a popular combination!

Dressing

  • finely grated rind and juice of 1 lime
  • 1 tbsp fish sauce
  • 1 fresh long red chilli deseeded, finely chopped
  • 2 tsp brown sugar
  • 1 garlic clove crushed
  • 2-3 tsp sesame oil

Method

  1. Place all salad ingredients in a large mixing bowl.
  2. Dressing: In a jug, whisk together all ingredients.
  3. Pour over salad just before serving and toss well to coat.

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xx

Piccolowing

Asian Bread

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Forget about the gluten free hypes and no carb diets. I am a BIG fan of bread, buns, and cereal, and I have no issue with my weight.

First, if you have coeliac disease, YES, you do need a gluten free diet, Strictly.

If you think gluten free makes you lose weight, think about :

– Are you going to do this forever? What’s going to happen after you stop? Is this worth doing then?

– What are you replacing wheat products with? If it’s more fruit and veggies, then yes you will lose weight of course. If your eating more nuts and chocolate the chances are you are more likely to gain weight.

So while finding an eating balance may not sound as exciting as a ‘Gluten free diet’ or ‘wheat free diet’, but it’s the key to long term health. So my take on to these diets is:

– Choose mostly wholegrain and wholemeal – low GI and more fibre. You will feel less tired after eating, and fibre keeps you regular
– Eat them in moderation: 4-6 serves is what the Australian Dietary Guideline recommends for men and women
– Add protein fruit and veg to all main meals so you don’t consume excessive amount of wheat and carbohydrates

So back to my baking, I love eating breads and cakes, this is why I love baking them as a dietitian! Making things from scratch gives me a great feeling (when things turn out the way they should!) It feels like you have accomplish something and therefore, you deserve to enjoy the things you made.

This week I made Asian Wholemeal Buns – Cheese and sweet corn, milk custard, spring onion, and bacon and cheese.

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Before and After – Spring Onion and Milk Custard Buns

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Before and After Bacon and Cheese Buns

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This is my favourite – Cheese and Corn ❤

Must confess that I use a Panasonic Bread Machine to make the dough.. and its turned out BEAUTIFUL and so much nicer than my hand kneaded ones. Most importantly, my family are eating this wholemeal bread like their usual white bread without complaint- Means it’s nice and soft 😉

xx

Piccolowing

 

 

Asian Dumplings – Gao Zi

20140507-231048.jpg One of the most popular Chinese food in Melbourne is Dumplings. They are cheap and has a variety of fillings from pork, chicken, vegetarian, prawns. I love making dumplings because it’s a successful feeling to see many lil dumpling minions neatly arranged on a plate. This is what I usually include in my dumplings:

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Ingredients:
A handful of Dried Shitaki Mushrooms and shrimps each, pre-soaked overnight, diced into small pieces
A Bunch of Asian Chives, chopped in 0.5cm length
700g pork
1 -2 large egg
1kg dumpling skin (you will have leftover)

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Marinate of pork:
1/2 ginger, grated
1 tbsp cornflour
1-2 tbsp sesame oil
1-2 tbsp soy sauce
pepper, salt

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How to:
1. Heat up a tsp of oil in non-stick fry pan, add in chives and cooked until wilted and water is evaporated. Season with soy sauce and sesame oil
2. Mix mariante with pork and until well combined
3. Place 1/2 tbsp of filling in the middle dumpling skin
4. Fold dumpling skin in half and start pleating from middle. I did a total of 5 pleats for mine. (The more you fold, the more consistent they look. But as long as the filling is nicely sealed within then it’s ok!)

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5. To make fried dumplings, place dumplings in cold water on high heat until boil for 3-4 minutes. Drain. Heat oil in nonstick pan, and place drained dumplings in to fry until golden brown. Serve hot.

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PS. You can store this in freezer for up to months. To freeze, place dumpling on a plate that has been dusted with cornflour. This is to avoid sticking to the plate. Put in freezer for an hour, and then transfer into plastic bag or container. Now you can cook dumplings whenever you want at home!

 

Piccolowing