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Cooking, Recipe and Food Blog

Roasted Carrots and Parsnips

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Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

 

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

 

Photo Courtesy Of:  Jon Mountjoy

Couscous Salad

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Couscous salad is a delicious dish which goes well with meat. If you do not have dried apricots, you may use raisins or dried cranberries instead.

 

Serves 8

Ingredients:

2 cups chicken stock

2 cups couscous

1 tablespoon olive oil

75g chopped dried apricots

2 cups baby spinach leaves

75g blanched, lightly roasted almonds or pistachios

75g feta cheese

75g roasted red capsicum, cut into small strips

 

Place the apricots and chicken stock in a medium sized saucepan over high heat. Bring it to a boil. After, remove from heat and add the couscous and the olive oil. Cover the pan for five minutes. Allow the couscous to absorb the oil.

Meanwhile, roughly chop the baby spinach leaves, almonds and feta cheese. Once the couscous has rested, transfer it to a salad bowl. Add the baby spinach leaves. Let it stand for 10-15 minutes. After, stir in the almonds, feta cheese and capsicums. Gently toss until combined. Serve immediately.

 

Photo Courtesy Of:  jules:stonesoup

Shiitake Mushroom and Egg Roll

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Shiitake mushroom and egg roll is a yummy dish that you can prepare with your kids. You can ask them to do simple tasks such as beating the eggs or carefully rolling the egg rolls. Feel free to be creative when it comes to the filling. It is best to use a rectangular or square frying pan if it is available. Otherwise, a large round frying pan will do.

 

Serves 4

Ingredients:

4 egg yolks

2 eggs

4 garlic cloves, crushed

2 teaspoons vegetable oil

100g shiitake mushrooms, thinly sliced

2 green shallots, ends trimmed and sliced thinly

2 tablespoons sweet soy sauce

 

Place the egg yolks, eggs and garlic in a medium sized bowl. Whisk well and transfer it to a large jug.

Next, heat the oil in a 24cm base non-stick frying pan over medium heat. Stir-fry the mushrooms for two to three minutes or until it becomes tender. Transfer it to a bowl and cover it to keep it warm.

After, put non-stick baking paper over a chopping board and then reheat the frying pan over medium flame. Pour in the beaten egg mixture and cook it for three to four minutes or until it is set. Carefully slide the omelet on the lined chopping board. Make sure that the egg’s cooked side is facing down.

Put the mushrooms on one edge of the omelet and sprinkle it with half of the shallots. Roll it tightly and enclose the filling. Leave the ends open. Slice the egg roll into half inch pieces. Place the shiitake mushroom and egg rolls in individual plates. Garnish them with the remaining shallots. Serve immediately with the sweet soy sauce.

 

Photo Courtesy Of: yajico

Stuffed Potatoes

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Stuffed potatoes is a quick and easy recipe that you can make using your microwave oven, although you may use a regular oven if desired. Add more cheese if you want and serve it with sour cream would also make it more delectable.

Serves 4

Ingredients:

4 medium sized potatoes

2 tomatoes

4 spring onions

4 tablespoons grated cheddar cheese

1 tablespoon chopped basil

Salt and ground white pepper to taste

 

Wash and scrub the potatoes. Pierce the skin with a knife and place them on a microwavable dish. Microwave it on high for 4 minutes.

While the cooking the potato, chop the tomatoes and spring onion finely. Place them on a medium sized bowl and add the cheese and the basil leaves. Mix well.

Get the cooked potato and let it cool slightly. Slice off the top to create a lid. With a spoon, scoop out the insides of the potato leaving a one centimeter shell.

Combine the insides of the potato and tomato mixture in a medium sized bowl. Season it with salt and pepper. Mix well.

Spoon the potato and tomato mixture back into the potato shells. Put the lid back and return it to the microwave. Cook it on high for another minute. Remove it from the microwave and serve immediately.

 

Photo Courtesy Of: mpich3

Fruity Coleslaw

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Fruity coleslaw is a yummy side dish to any type of grilled or roasted meat. It can also be eaten as a healthy snack. Make sure that the canned fruits have been drained well, so that the coleslaw will not be runny. Add raisins or other fruits if desired.

 

Serves 2-3

Ingredients:

2 cups shredded cabbage

1 carrot, peeled and thinly sliced

1/2 cup canned pineapple tidbits, drained

4 pieces canned peach halves, drained

Pinch of nutmeg

1 cup unflavored yogurt

1/4 cup honey

2 hard-boiled eggs, quartered

Shredded chicken

 

Drain the peaches and chop them. Do the same for the pineapple chunks.

Place the cabbage, carrots, pineapple tidbits and chopped peaches in a medium sized bowl.

In a small bowl, combine the nutmeg, yogurt and honey. Mix well. Pour it over the cabbage and the fruits. Gently toss until well combined. Adjust the taste by adding more yogurt or honey.

Transfer the coleslaw in a bowl and serve. If you want to store it, keep it in an airtight container and refrigerate.

 

Photo Courtesy Of: mdid

Anchovy Garlic Bread

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Anchovy garlic bread is a tasty treat that I can eat non-stop. The buttery and salty flavor is so good. I prefer it with some chili flakes though. Feel free to add more garlic if desired.

If you want to freeze the garlic bread for future use, all you have to do is wrap it in foil and place it in a sealed plastic bag. Bake it frozen; no need to thaw.

 

Serves 6

Ingredients:

125g butter, at room temperature

8 garlic cloves, crushed and minced

45g can anchovies, drained and finely chopped

1 tablespoon chopped fresh continental parsley

1 large French baguette sliced

 

Preheat the oven at 200°C and line a baking tray with baking paper or foil.

Place the anchovies in a small bowl and mash it. Add the butter, garlic, anchovies and parsley. Mix until all the ingredients are well combined. Season it with salt and pepper to taste.

Spread the anchovy and butter mixture on a slice of bread and place it on the lined tray. Repeat this or the remaining ingredients.

Bake it in the oven for 8-10 minutes or until it is crisp and slightly golden brown. Serve as an appetizer or a side to pasta.

 

Photo Courtesy Of:   @joefoodie

Colombian Coleslaw

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Coleslaw also known as Ensalada de Repollo y Zanahoria  is a perfect add on to hotdog sandwiches, burgers or any type of sandwich. It  also a popular side dish served  in fast food restaurants and hotdog stands in Colombia.

 

Makes 3 cups

Ingredients:

2 cup carrots, peeled and cut into chunks

3 1/2 cups green cabbage, cut into chunks

2 tablespoon sour cream

1 tablespoon white vinegar

1/4 cup white onion, chopped

1/4 cup mayonnaise

2 tablespoons sugar

Juice and rind of 1 lime

Salt and black pepper

Pinch of ground cumin

 

Put the cabbage, carrots and onions in a food processor or blender. Process it for 1 minute or until the vegetables are finely chopped.

Place the vinegar, sour cream, mayonnaise, sugar, salt, pepper, cumin powder, lime juice and lemon rind in a small bowl. Whisk until well.

Combine the cabbage mixture and the mayonnaise mixture in a medium sized bowl. Mix well. Adjust the taste by adding more salt or sugar if desired. Serve chilled or at room temperature.

 

Photo Courtesy Of:  giffconstable

Ensaladilla Rusa

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Ensaladilla rusa or Spanish potato salad is common in tapas bars. It is a delicious appetizer or side dish with a mix of flavors. The capers and anchovy-stuffed olives add an interesting bite of saltiness.  Eat it alongside ham, chicken or other meats.  This yummy recipe is great for sharing during parties and other gatherings.

 

Serves 4

Ingredients:

3 medium sized potatoes

1 large carrot, diced

5 tablespoons shelled green peas

2/3 cup green beans

1/2 medium onion, chopped

1 small red bell pepper, sliced into strips

4 cocktail gherkins, sliced

2 tablespoons baby capers

12 anchovy-stuffed olives

2 hard-boiled eggs, sliced thinly

1 teaspoon chopped fresh parsley

2/3 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Freshly ground black pepper, to taste

Sliced red bell pepper for garnish

 

Fill half of a small pot with lightly salted water. Place it over high heat. Add the potatoes and carrots. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the vegetables are almost tender. Add the peas. Cook it for 2-3 minutes or until soft. Drain the vegetables well.

Place the vegetables to a medium sized bowl. Add the onions, bell pepper, gherkins, capers, and egg.

Combine the mayonnaise, lemon juice and mustard in a small bowl. Mix well. Add this mixture into the bowl with vegetables. Sprinkle it with chopped parsley. Gently toss until the vegetables are coated with the dressing. Season it with ground black pepper. Add some salt if desired. Refrigerate for at least an hour.

Transfer the ensaladilla to individual bowls or shape it as desired. Garnish with red bell peppers and stuffed olives. Serve chilled or at room temperature.

 

Photo Courtesy Of:  clubthermomix

 

 

Chicken and Waldorf Salad Rolls

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Chicken and Waldorf salad rolls is a filling snack or a great side to grilled meat. I love the added sweetness from the apples and the flavorful crunch from the walnuts. You may prepare the chicken salad ahead of time and store it in the refrigerator.

This makes a great party food. Simply get smaller bread bowls or turn it into sliders.

 

Serves 4

Ingredients:

1 tablespoon vegetable oil

125g minced chicken

2 spring onions, finely chopped

1 small green apple, cored and sliced into small cubes

1 cup canned pineapple juice

1 celery stick, chopped

2 tablespoons walnuts, chopped

1/2 cup mayonnaise

2 tablespoons sour cream

Salt and pepper to taste

4 medium sized bread rolls

1 large ripe tomato, sliced into 4

4 lettuce leaves

 

Combine the pineapple juice and the apple cubes in a medium sized bowl to soak it and prevent it from browning.

Heat the oil in a medium sized saucepan over medium heat. Stir-fry the minced chicken for 4-5 minutes or until it is lightly browned and the liquid has evaporated. Break the lumps as you cook it. Add the spring onions and stir fry it for another minute. Remove from heat and let it cool.

Drain the apple cubes well and place it in a mixing bowl. Add the chicken, celery, walnuts, mayonnaise and sour cream. Mix well and season it with salt and ground pepper. Chill if desired.

Slice the tops of the bread rolls and scoop out 3/4 of the bread filling. With a spoon half-fill the bread rolls with the chicken salad mixture. Top them with tomato slices and lettuce. Divide the remaining chicken salad among the bread rolls. Put the tops back and serve immediately.

 

Photo Courtesy Of:   Lara604

Sweet Potato Casserole

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This scrumptious sweet potato casserole gets fabulous flavor from honey and freshly grated orange zest rather than the traditional stick of butter. It makes a wonderful side to white meats and it is great for parties too.

 

Makes 10 servings

Ingredients:

2 1/2 lbs. sweet potatoes, peeled and cut into 2-inch chunks

2 large eggs

1 tablespoon canola oil

1 tablespoon honey

1/2 cup low-fat milk

2 teaspoons freshly grated orange zest

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup whole-wheat flour

1/3 cup packed brown sugar

4 teaspoons frozen orange juice concentrate

1 tablespoon canola oil

1 tablespoon butter, melted

1/2 cup chopped pecans

 

Place the sweet potatoes in a large saucepan and then fill it with water. Set the heat to high and bring to a boil. Reduce the heat to low. Cover and cook for 10-15 minutes or until the sweet potatoes are tender. Drain well and discard the liquid.

While waiting for the sweet potatoes, prepare the topping by combining the flour, brown sugar, orange juice, oil and butter in a small bowl. Blend all the ingredients with a fork until it becomes crumbly. Stir in the pecans. Set aside.

Return the sweet potatoes into the pan and then mash it with a potato masher or fork. You should get around 3 cups. Reserve excess mashed sweet potato for another use.

Preheat the oven at to 350°F and coat an 8 inch square baking dish with cooking spray or lightly grease it with oil.

After, whisk the eggs in a medium sized bowl. Add the oil and honey. Mix until well combined. Fold in the mashed sweet potato. Next, stir in the milk, orange zest, vanilla and salt. Once it is ready, place the sweet potato mixture in the greased baking dish. Sprinkle the pecan topping mixture over it. Bake the casserole in the oven for 30-45 minutes or until the toppings are light brown. Remove from oven and let it stand for 5 minutes before serving. Serve warm.

 

Photo Courtesy Of: Aine D

Colcannon

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Colcannon is a traditional Irish dish made with mashed potatoes and cabbage or kale. Add some ham or bacon to make it tastier. For this recipe, I decided to use garlic to make it more aromatic. You may eat this yummy comfort food as is or serve it as a side along with grilled meats, pies or casseroles.

 

Ingredients:

1kg potatoes, peeled and coarsely chopped

1/3 cup milk

1/4 cup cream or half and half

40g butter

3 cups cabbage, finely shredded

4 cloves garlic, minced

2 tablespoons fresh chives, chopped

Salt and white pepper to taste

 

Place the potatoes in a large saucepan with salted cold water over high heat. Bring it to a boil. Reduce the heat and let it simmer for another 15 minutes or until the potatoes are soft. Drain and discard the liquid. Return the cooked potatoes in the pan and then add the milk, cream and half of the butter. Mash it with a potato masher or fork until it is smooth.

Next, melt the remaining butter in a medium sized saucepan over medium heat. Sauté the garlic for 1-2 minutes until it is light brown and fragrant. Add the cabbage. Cook it for 5-8 minutes or until it is tender. Stir occasionally. Do not overcook. We still want it to be a bit crunchy.

Combine the potato and cabbage mixture in the large saucepan. Mix well. Season it with salt and pepper to taste. Stir in the chives. Spoon some colcannon on a plate and serve warm.

 

Photo Courtesy Of:  VegaTeam

Spinach Soufflé

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Spinach soufflé is a delectable French recipe that can be served as an appetizer, side dish or as a light meal. I suggest that you keep the heat to low or watch the preparations carefully because the slightest burning can affect the light taste of this dish. If you want a creamier filling, use half and half instead of whole milk. Adding cheese into the spinach mixture can also make this recipe more special. Enjoy!

 

Serves 6

Ingredients:

5 1/2 tablespoons softened butter

3 tablespoons grated Parmesan cheese

1 lb. fresh spinach, stemmed and chopped

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup whole milk

1/8 teaspoon ground black pepper

1/8 teaspoon grated nutmeg

3 eggs

 

Preheat the oven to 375F and grease a large soufflé dish or a deep casserole dish with butter. You may use individual ramekins if desired. After, evenly sprinkle Parmesan cheese on the buttered dish.

Next, place the spinach in a large saucepan and cook it for 5-8 minutes or until the spinach wilts and the liquid evaporates.

While waiting for the spinach to cook, melt the butter in a medium sized saucepan over medium heat. Add the flour and salt. Cook the mixture for one minute before pouring in the milk. Whisk the milk and flour mix for 4-5 minutes or until it becomes thick.

Place the cooked spinach in the medium sized pan along with the milk and flour sauce. Cook it for another minute and then season it with nutmeg and black pepper.

Separate the egg yolks from the egg whites. Place the egg yolks in a large bowl and whisk them. Add the spinach and mix all the ingredients well. Season it with salt and pepper. After,  beat the egg whites using an electric mixer for 2-3 minutes or until stiff peaks form. Fold the egg whites into the cooled spinach and egg yolk mixture.

Once it is done, place the creamy spinach mix in a casserole dish. Bake it in the preheated oven for 30 minutes or until the soufflé is puffs up and the top it browned. Remove from the oven and let it stand for 2 minutes before serving.

 

Photo Courtesy Of:   karenandbrademerson

Picture Perfect Pickled Peppers

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It must be my endless love for sandwiches that has gotten me hooked on pickles and pickled pepper relish. I can’t think of anything else that can just put the “wow” in my sandwich other than these lovely tangy spicy wonders. Most homemakers would be skilled in pickling and preserving fruits and vegetables but in as much as I love to cook, I have only ever preserved fruit once, when I was in 6th grade.  The first time I made an attempt to make papaya relish I had to ask a neighbour to help me out. Our papaya tree was on it’s last remaining days before it died a natural death, and it still had a bunch of unripe papayas allover.  I didn’t want it to go to waste so I figured it would be best to make some pickled papaya relish from them.  I wonder if the same principle applies to pickling peppers and pepper relish.

I swear I have been drooling over this thought for many years now since my first and last encounter with it  in Calgary.  My roomie’s mom came to visit for a while and she made a few bottles of pickled peppers. I have never tried them before that, but I was surprised at how good they tasted !  I could easily go thru a bottle of that over lunch if I wasn’t keeping myself from over indulging.

I wish I could find some pretty good peppers around here so I can finally give this a try. Philippine peppers are way different from the ones I’ve seen in Canada, so I highly doubt this can even work. But, I’m pretty sure somewhere up north where most organic farms are located, I could probably find some fairly decent varieties of peppers I can use to pickle.

 

Pickled Sweet and Hot Peppers

Ingredients:

6 lb Hot peppers

6 cl Garlic

3 c  Sugar

2 2/3 c  White vinegar 5% acidity

2 2/3 c  Water

3 3/4 t  Pickling salt

INSTRUCTIONS:

Wash peppers and slice into rings.  You can remove core and seeds or
   leave intact.  In a 6 to 8 quart saucepan, combine sugar, vinegar,
   water and pickling salt.  Bring to a boil. Add sliced peppers and
   return to a boil. Remove from heat.  Place a clove of garlic in each
   hot, sterilized pint jar.  Use tongs to immediately fill jars with
   hot peppers.  Fill jars with brine, leaving 1/2-inch headspace.
   Carefully run a nonmetallic utensil down inside of jars to remove
   trapped air bubbles.  Wipe jar tops and threads clean.  Place hot
   lids on jars and screw bands on firmly.  Process in boiling water
   canner for 5 minutes.

 

Photo Credit: blast

Photo Credit: James Mooney

Photo Credit: Mary Heather

Corn in White Wine

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Corn is a common side dish. It can be eaten boiled, grilled or steamed straight from the cob. Corn kernels on the other hand can be eaten as is or they are mixed with other vegetables. Here’s a simple recipe that is easy to prepare and definitely delectable. It is best served with pork, chicken and even fish.

 

Ingredients:

1 tablespoon olive oil

2 432g can sweet corn kernels, drained

1 cup dry white wine

2 cloves garlic minced

1/4 cup butter

2 tablespoons chopped fresh tarragon leaves

Salt and pepper to taste

 

In a large saucepan, heat the oil under medium heat. Sauté the garlic for 2-3 minutes or until it is fragrant. Add the corn and stir-fry for 3-5 minutes or until heated. Pour in the wine and add half of the tarragon leaves. Cover and bring it to a boil. Reduce the heat and let it simmer until the liquid evaporates. Add the butter and stir until it melts. Season it with salt and pepper. Transfer to a bowl and garnish with the remaining tarragon leaves.

 

Photo Courtesy Of: plasticrevolver

 

Tomato Chutney

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Chutney is a perfect sauce for fried or grilled food. It is a great idea to prepare a jar of chutney ahead of time. It will easily add more color and flavor to any dish.

 

Ingredients:

850 g Roma tomatoes, seeded and coarsely chopped

2 medium celery stalks, coarsely chopped

1 medium red onion, coarsely chopped

2 cloves garlic, minced

1/2 cup raisins or sultanas

1/3 cup brown sugar

1/3 cup sherry vinegar

1 inch knob fresh ginger, finely chopped

3 pieces bottled jalapenos, chopped

1/4 teaspoon allspice

1/4 teaspoon salt

 

Place the tomatoes, celery, raisins, onions, garlic, sugar, vinegar, jalapeno, ginger, allspice and salt in a large aluminum saucepan over high heat. Bring it to a boil. Reduce the heat to medium and simmer until all the liquid has evaporated and the vegetables are soft. Stir occasionally.  Remove from heat and let it cool. Place it in a jar or sealed container. Refrigerate overnight up to 1 week.

 

Photo Courtesy Of:  thebaron03

 

Tzatziki

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Tzatziki is a Greek appetizer or dip served with pita bread that can be used as a sauce for other dishes like souvlaki. Other variations use mint instead of dill, while some even add sour cream. The cucumbers make this dish refreshing.

 

Ingredients:

3 tablespoons olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon white pepper

1 cup plain or Greek yogurt

2 cucumbers, peeled, seeded and diced

1 teaspoon fresh dill, chopped

 

Strain the yogurt for 10 minutes, so that the excess water is drained. The yogurt also becomes thicker in the process. After, place it in a bowl and add the olive oil, garlic and lemon juice. Season it with salt and pepper. Mix well. Add the cucumber and toss until they are coated in yogurt. You may blend it in a food processor if desired. Adjust the taste with more salt or lemon juice if desired. Refrigerate for at least an hour before serving. Serve chilled with pita bread or meat.

 

Photo Courtesy Of: dcarlbom

 

Spring Vegetable Parcels

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Cooking each guests Vegetables in their own Paper parcel keeps the flavour in the vegetables for longer, increases the flavour, looks sophisticated and classy too!

Baby Carrots

Serve it with a joint of Meat (or Fish!), out on the Table, fresh on peoples plates, ready for them to open themselves on the table when they’re ready to be served

To Serve 6
3 Small Courgettes, cut into 1cm thick wheels
300g Baby Carrots, ends trimmed
350g Baby Leeks, trimmed
340g Sugar Snap Peas
6 Sprigs Mint
100g Butter, cut into 12 cubes

1. Heat the oven to 190C, and cut six squares about thirty centimetres square out of Baking Paper, and lay them out on a clean, dry work surface.
2. Divide the Vegetables into six portions, and lay them out in the centre of each piece of Baking Paper, add a sprig of Mint and a cube of Butter and drizzle a tablespoon of water over each parcel. Fold the parcels up and tie with a bit of cooking string at the top.
3. Place each parcel on a baking tray, and cook for fifteen to twenty minutes, then remove and place each parcel onto a different plate. Cut the string, trying to keep the paper intact, and serve with freshly cooked Meat.

Photo Courtesy of: ccharmon

Green Beans with Thyme and Almonds

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According to Wikepedia, green beans are also known as French beans or runner beans. They are available all year round and they are best eaten when they are tender but crisp. This recipe can be an entrée paired with potatoes or a side to meat dishes.

 

Ingredients:

2 lbs. green beans, trimmed (fresh or frozen)

1/4 cup butter

1 teaspoon garlic, minced

2 tablespoons fresh thyme, chopped

1/3 cup slivered almonds, lightly toasted

Salt and pepper to taste

 

In a large pot of salted boiling water, cook the beans for 5 minutes or until tender but crisp.

Remove the beans from the pot and place them in a bowl of ice cold water. This will shock the beans and make its color more vibrant. Drain and set aside.

In a large skillet over medium heat, melt the butter. Sauté the garlic until it is fragrant. Stir-in 1 tablespoon of thyme and cook it for 2 minutes before adding the beans. Season it with salt and pepper. Mix well. Let it cook for another 3-5 minutes, so that the flavors can infuse together.

Place the beans on a serving bowl. Sprinkle it with almonds and the remaining thyme before serving.

 

Photo Courtesy Of: ccharmon

 

Minced Pork Lettuce Wraps

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I enjoy meat wrapped in lettuce. I am not sure if it is the taste or if it is the novelty of wrapping the meat before munching on it. If you are not a big fan of pork, you can use chicken or even duck meat. You can also add more vegetables or crispy noodles if you want.

 

Ingredients:

1/3 cup oyster sauce

1 tablespoon dry sherry

1 teaspoon cornstarch

1 lb. pork loin, cut into small cubes

1/2 cup chopped onion

2 cloves garlic, minced

1 carrot, chopped

1/2 teaspoon Oriental sesame oil

1 tablespoon chives, chopped

Iceberg lettuce leaves

 

In a skillet over medium flame, heat the oil and sauté the onions until it becomes translucent. Add the garlic and fry it until it is fragrant or light brown.

Dredge the pork in cornstarch and stir-fry it along with the carrots. Add the sherry and oyster sauce. Cook for another 15 minutes or until the meat is cooked and the carrots are tender. Transfer the pork on a platter and sprinkle with chives. Serve with lettuce.

 

Photo Courtesy Of: Geoff Peters 604

 

Kani Salad

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Kani refers to imitation Japanese crab sticks. It does not contain any crab; instead it has flavoring.

Kani salad  is a common appetizer you can find in most restaurants that serve Japanese food. It is a personal favorite. It makes a good sandwich filling as well.

 

Ingredients:

2 cucumbers, peeled, seeded and julienned

1 carrot, peeled and julienned

Lettuce, torn into bite-size pieces

2 fresh ripe mangoes, thinly sliced

150 grams of kani kama (imitation crab sticks), pulled apart into thin shreds

1/3 cup of Japanese mayonnaise

Tobiko (orange-colored flying fish roe), optional as it is quite expensive

 

In a bowl, combine the julienned cucumbers, carrots, mayonnaise. Mix well. Place a bed of lettuce on a plate. Place the kani salad on top of it and add the sliced mangoes and tobiko. Garnish with shreds of kani/crabsticks if desired. Serve cold.

 

Photo Courtesy Of: shmuck