Spinach and Strawberry Salad

I've always had a thing for spinach salad. But it was for the warm version with a nice poached egg. Have never tried spinach with strawberry but it is apparently a widely popular choice for many. This recipe was modified from several versions found on the intenet. It was a little sweet for me personally (I've got a savory tooth) but I'll leave you to be the judge.

Ingredients:

1 packet                     baby spinach leaves, washed and drained
1/2 box                      strawberry, thinly sliced or quartered
1 handful                   roasted almond, thinly sliced

Dressing:
2 tablespoons          olive oil
1 tablespoon           white vinegar
1 tablespoon            roasted sesame seed
1 tablespoon            white sugar
pinch                       paprika

Method:

Mix the dressing together and serve with the rest of the ingredients.

Baked Rosemary Salmon with Lemon

I haven't had salmon for the longest time and decided that it was time to whip one up for the dining table. Warning: Do not EVER overcook your salmon. Please, do justice to that expensive piece of fillet.

I will always remember the words of my culinary lecturer back in school: the best cooked salmon is always half-cooked right in the middle. That's exactly what I did and the fillet turned out to be moist and juicy.

Olive oil is being used in this recipe but you can always substitute it with grapeseed oil, vegetable oil, etc. I had a nice bottle of rosemary infused grapeseed oil from Napa Valley and it was perfect for the dish.

Ingredients:

1                                salmon fillet
1/2                             lemon, thinly sliced
1 tablespoon              olive oil
1/2 tablespoon           rosemary, chopped
                                  sea salt

Method:

Place a couple of lemon slices on the baking tray. Top it up with the salmon fillet.

Drizzle a tablespoon of olive oil over the salmon. Season with sea salt and sprinkle the chopped rosemary over it.

Top the salmon with the remaining lemon slices and bake in the oven for 15 to 20 minutes on 200 degrees celsius.

Stir Fried Pork with Ginger and Spring Onion

I haven't had this dish for the longest time and thought that it will go perfectly with that pot of porridge that I was simmering over the stove. Although it was my first attempt, it was surprisingly well received by my sister. But then again, what could go wrong with tender juicy meat slices coated in thick flavoursome sauce? For those craving variety, do note that this recipe can also be used with beef slices or pork liver.

Ingredients:

1                          pork fillet, sliced thinly against the grain
2 cloves               garlic, minced
6 slices                 old ginger
4 stalks                 spring onion, cut into 2 inches length
1 tablespoon         cooking oil

Marinade:
1 tablespoon          oyster sauce
1 tablespoon          cornflour
1 teaspoon             sesame oil
1 tablespoon          light soy sauce
dash                      ground white pepper

Sauce:
1 tablespoon          light soy sauce
1/2 tablespoon       dark soy sauce
1 teaspoon             sugar
3 tablespoons         rice wine
1 tablespoon          water

Method:

Marinate the meat slices with oyster sauce, cornflour, light soy sauce, sesame oil and white pepper for at least 30 minutes.

Heat a wok with 1 tablespoon of cooking oil. Add in the sliced ginger and fry for about 30 seconds. Add in the minced garlic and fry till fragrant.

Stir in the marinated meat slices and fry for about 2 minutes on high. Add in the prepared sauce and continue frying till the meat slices are cooked, approx. 2 to 3 minutes. Do not overcook the meat as it will become tough, especially for pork liver.

Add in the spring onion, stir and serve.

Stir Fried Celery with Shrimp

I've had plently of celery and carrots left from making a bolognese sauce and there wasn't a better way to finish it up than frying it. As with any Chinese stir fry dishes, high heat is a definite must in order to achieve that crunchy tasty result at the end. Goes superbly well with a bowl of steamed rice.

Ingredients:

4 stalk                             celery, sliced
2 small                             carrots, sliced
2 cloves                           garlic, minced
4 slices                            ginger
2 tablespoons                  chinese shaoxing or hua tiao wine
10                                   medium shrimp
1/4 teaspoon                   chicken powder
1 tablespoon                   cooking oil
1 tablespoon                   water

Method:

Heat a wok on high and add in 1 tablespoon of cooking oil. Add in the minced garlic and sliced ginger and fry till fragrant.

Stir in the shrimp and add in 2 tablespoons of chinese wine. Stir fry for 30 seconds or until the shrimp turn slightly pink.

Add in the prepared celery and carrot with 1 tablespoon of water and stir fry for another minute. Add in the chicken powder and serve.

Samyetang - Korean Ginseng Chicken Soup

I was craving for a nutritious and nourishing soup but have grown sick of the ubiquitous Chinese soups that I've been having. Inspired by yet another Korean drama that I've watched recently, I've decided to try out with a Samyetang - Korean Ginseng Chicken Soup recipe instead. I'm not too sure if the taste is truly authentic (the last time I tried a traditional one in Korea was a decade back) but it was  definitely slurping good.

Serves 3 - 4
Ingredients:
1                        small chicken (feet and wings removed), rinsed and pat dry
10 cloves           garlic, peeled
10                      red dates
3                        ginseng root
1/2 cup              glutinous rice, soaked for at least an hour
2 stalk               spring onion, chopped
                         salt and pepper

Method:

Stuff the cavity of the chicken with the soaked glutinous rice, 4 to 5 garlic cloves, 4 to 5 red dates and 2 ginseng root.

Place the chicken into a small pot and add in 1 litre of water.

Add in the remaining garlic cloves, red dates and ginseng root.

Bring to boil on high heat and lower heat to simmer for a minimum of 40 minutes, adding additonal water if necessary.

Season with salt and pepper and garnish with chopped spring onion before serving.