Friday, 22 May 2015

Waldorf Salad (chicken)

I remembered my first experience eating Waldorf Salad (chicken) was in Milano's Pizza (now defunct) 

Being not a very salad person, I really love this salad very much.  The taste is so well rounded, you have tang from the apple, the sweetness from the raisins and the crunch from the walnut and celery.  

Later on, we used to have it as our dinner.  An easy to prepare meal for just the two of us after work.  With added chicken, this salad is like a complete meal.

My children are slowly picking up appreciating salad and this is a good salad I think to start changing their perception.


Verdict: I added too much lemon juice so the next round I will reduce this.  I am not sure whether added a little bit more honey will alter the taste but I will try next round.

What you need:
Serve 4

3 chicken breast
3 green apples cored and diced
8 sticks celery, diced
80g raisin
100g chopped walnuts
110g Japanese mayonnaise
1½ tbsp lemon juice (adjusted from 2 tbsp)
25g honey

salt and pepper to taste

Method:

Steam chicken breast.  Cool and cut into cubes.

Add the chicken cubes, apples, raisins and celery to a medium sized bowl.

In another small bowl, whisk the Japanese mayo, lemon juice and honey together. Taste to your preference.

Season with salt and pepper.

Drizzle the dressing to the salad and gently toss to distribute the sauce evenly.

Add chopped walnuts and serve.

Eat on its own at room temperature or chilled 



Thursday, 21 May 2015

Mushroom and Bacon Pasta

My kids love pasta especially my son.  They started off with lasagna, meatball spaghetti and subsequently carbonara and since then, carbonara got stuck there.

For an alternative choice, today I did spaghetti aglio e olio topped with mushroom and bacon (both my family's favourite).

Am glad that Mushroom and Bacon Pasta turn out good.



What you need:

500g mushroom, sliced
10 clove garlic, minced
500g bacon, diced
½ cup white wine
a sprig of rosemary
Salt and pepper to taste
½ - 1 cup pasta water
400g pasta

Garnish with Parmesan cheese

Method:

Fry bacon until it is crisp.  Drain and set aside.

Bring to boil a big pot of water, add in salt and a drizzle of olive oil.  Add pasta and cook until it is al dente.

Meanwhile, heat pan to very hot, add olive oil.

Add in the minced garlic and saute until fragrant and a light golden.  DO NOT BROWN it.

Add in sliced mushroom.  Mixed until it is well combined with garlic.

Add in white wine and rosemary.  Bring to a boil or until mushroom soften.

Remove pasta from water, set aside ½ – 1 cup of pasta water.  

Add in the cooked pasta into the mushroom sauce.  

Add in ½ cup pasta water.  Mix well.  

Season with salt and pepper.

Before serving add in the bacon as we like it still crisp. 

Garnish with Parmesan cheese. 



Are you looking forward to end of school term?  I do.






Wednesday, 20 May 2015

Steam Minced pork with salted fish 鹹魚蒸豬肉

I hardly cook steam dishes for our lunch/dinner because my family has a strong flavour palate but this Minced pork with salted fish  鹹魚蒸豬肉 is always a big welcome at dinning table.

I guess it has to do with the umami of the salted fish as it adds a new dimension to a plate of ordinary tasting steamed minced pork.

My mom always tell me to marinate it with a little corn starch and also to add in a little water when mixing.  Then the meat will not turned out tough was her reasoning.

My kids also love the sauce that comes with this dish so I also added in a little more water.

This dish is so easy to prepare and fuss free.  The only setback, is you need to have everyone home on time as it is best served piping hot.



What you need:

500g minced pork
2 slices of salted fish (as picture above)
soya sauce
pepper
sesame oil
2 tsp of corn starch
3 tsp water.

Method:

Season meat with condiments.  

Place meat on plate.

Place salted fish on the meat.  Add a little water if you prefer more sauce.

Steam on high for 15 mins or until cooked.

Serve hot with rice