I haven't posted any Japanese recipes. This recipe today isn't traditional Japanese it's western influenced potato salad. I love this, it has so many bits added giving it interesting texture and colourful. It's a meal on its own. Great for a hungry munchy anytime of the day or night. Lovely as filling for crunchy baguette or serve with BBQ.Here is how I make this tasty potato salad.Ingredients:
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Showing posts with label salad - non vegetarian. Show all posts
Showing posts with label salad - non vegetarian. Show all posts
Mango salad
I bought some green mango hoping to make Malaysian mango sambal, but found out it has already gone semi ripen with a slight sweetness but still hard. Not sour enough to make sambal so decided to make Thai mango salad.I don't mind shredding the mango because I have a much loved gadget i.e. this Japanese mandoline I had for over 10 years. Shredding vegetable is child play.Thai style mango salad is
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Vietnamese noodle salad with lemongrass pork
Vietnamese salad is always refreshing and appetising. Nuoc cham sauce is so simple to make but so delicious to accompany any Vietnamese dishes.Lemongrass flavoured pork noodle salad is popular in all Vietnamese Cafes or restaurants in Hong Kong. I love it. It's called 'Huon mau gee pa dung mung 香茅豬扒凍檬' in Cantonese. No sure whether this is authentic Vietnamese or what it is called in
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Bang bang chicken 棒棒雞
Chinese usually prefer food hot then cold. There are exceptions like Sichuan 'liang pun 凉拌' which are salad style dishes, one of these is the well known bang bang chicken (or more correctly pronounced as 'bung bung ji' 棒棒雞).The name bung bung ji came from the way the chicken was prepared. Traditionally the cooked chicken was bashed with a wooden stick before shredding. In Chinese wooden stick is
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Rojak
Rojak is a Malaysian/Indonesian/Singaporean/Bruneian snack salad with a black/brownish pungent dressing. This black/brownish dressing dominantly contains a black shrimp paste called petis udang or hae ko (in Hokkien). I have not seen this paste on sale in UK for many years but recently I have seen this brand (picture below) in most larger Chinese supermarkets including online from Wai Yee
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Bun Bo Xao (Vietnamese beef and glass noodle salad)
Similar to nue num tok , Bun Bo Xao is Vietnamese version of beef salad, refreshing and full of goodness. Once you got all the ingredients prepared it is very simple.Recipe will feed 2 people1. Beef250g rump steak or sirloin1-1/4 tbsp of fish sauce3 fat cloves of garlic2 sticks of lemongrass1 tsp of sugar2 tbsp cooking oil or oil left from frying crispy shallot2. Salad125g of glass noodles (
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Nue Num Tok– Thai beef salad with roasted rice
I think another name for this dish is called Waterfall beef. This beef salad is probably my very first taste of Thai food with Tom Yam Kung many many years ago when I went to Thailand on holiday, and I have been hooked on Thai food ever since. It is similar to Laab Nuea except for the roasted ground rice.The ground rice is essential to give that extra nutty flavour. Here is how I make this
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Yu Sang (Chinese Ceviche)
Continue from the last post, this is my version, if you had yu sung before it could be very different from mine.Ingredients:200 -250g of sushi grade salmon or tuna1 carrot about 120 - 150gabout 200g of mooli or daikon2 stalks of spring onion1/2 medium red onionabout 50 - 60g of sushi style sweet pickled ginger1 chunk of ginger, use tenderer part if you can1 large red chillismall handful of
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Aubergine with minced pork salad
Not an authentic recipe, kind of Asian fusion that I throw together. Easy recipe. Tangy and spicy rather nice and very pretty. For the recipe: (enough for 3 - 4) 2 large aubergines or eggplants Stir fry meat: About 2 tbsp of cooking oilAbout 180 - 200g minced pork3 - 4 kaffir lime leaves, finely shredded2 cloves of garlic, chopped2 tsp of fish saucepinch of ground pepperdressing: 1 – 2
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