Friday, June 5, 2009

Mango Chicken Salad

Here's how:
Place 100 grams of chicken breast in a pan of boiling water. Add salt and pepper to taste. Cut according to desired size. Arrange 100 grams of romaine lettuce in a salad bowl.Top with chopped ripe mangoes, sliced grapes, seedless tomato chunks and boiled chicken breasts. Serve with ranch dressing.

Thursday, June 4, 2009

Tossed Salad with Cherry Tomatoes, Alfalfa Sprouts and Parmesan in Balsamin Vinaigrette

Ingredients:
  • a bag of mixed greens
  • 10 cherry tomatoes, sliced in half
  • a cup of alfalfa sprouts
  • 1/4 cup Parmesan cheese shavings
  • balsamic vinaigrette

Procedure:
  1. Arrange chopped lettuce and cherry tomatoes in a bowl. Place a bunch of alfalfa sprouts in the center.
  2. Drizzle just enough balsamic vinaigrette over greens to get it wet.
  3. Top with cheese shavings. Serve at once.

Monday, May 25, 2009

Bean Sprouts Saute'

Ingredients:
  • 2 tbsps cooking oil
  • 2 squares (120g.) firm tofu, cubed
  • 3 cloves garlic, crushed finely
  • 1 large red onion, chopped
  • 2 medium ripe tomatoes, chopped
  • 250 grams bean sprouts (togue), washed and drained
  • 2 tbsps oyster sauce
  • 1 tbsp fish sauce
  • 1/4 tsp black pepper powder, add more if you want it to be more spicy

Procedure:
  1. In a pan, heat oil. Fry tokwa until all sides are golden brown. Drain. Retain oil.
  2. Saute garlic, onion and tomatoes. Stir-fry until mushy.
  3. Add bean sprouts, oyster sauce, fish sauce, pepper powder and fried tokwa. Cook for about a minute or until veggie is crisp tender.
  4. Serve at once.

Wednesday, May 20, 2009

Sweet Potato and Tofu Curry

Ingredients:
  • a tbsp peanut oil
  • a tsp chili oil
  • 315 grams firm tofu, cut into 1 cm thick slices and then fried
  • 1-1/2 cup (375ml) coconut cream
  • a cup of vegetable stock
  • 2 tsps Thai red curry paste
  • 375 grams orange sweet potato, cut into cubes
  • 2 tsps palm or brown sugar
  • a tbsp fish sauce
  • 2 tsps lime juice
  • 60 grams basil leaves

Procedure:
  1. In a wok, put oil, coconut cream and stock over medium-high heat. Bring to boil. Stir in curry paste. Cook for 3-4 minutes or until aromatic.
  2. Add sweet potato, cover and cook over medium heat for 8-10 minutes or until almost cooked.
  3. Stir in sugar, fish sauce and lime juice. Cook for another 3 minutes.
  4. Put fried tofu and simmer for 2 minutes to heat. Stir in basil leaves.