All posts tagged: salad

Crispy Asian Roast Pork Belly Salad

Crispy Asian Roast Pork Belly Salad

This is a delicious way to eat pork belly with crunchy crackling and moist roast pork tinged with the flavours of Asia – soy sauce, coriander, chilli, and hints of black vinegar. All it really needs is some steamed greens and jasmine rice on the side for a complete meal. It would also be a very good pre-prepared dish made for sharing or as part of a buffet. i have read many very different techniques for getting crunchy crackling but I just stick to the simple method of keeping the pork uncovered in the fridge for an hour or two and then drying with a cloth and rubbing the scored skin with generous amounts of salt before putting into oven. (Seems to work every time for me.) And, as most of the prep and cooking time is just drying out the pork in the fridge and then roasting in the oven, you can get on and do other things without too much fuss. Prep time: 2.5 hours  Cooking time:2 hours Ingredients: 750g boneless pork belly, …

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Okra, corn and tomato fry

Okra, corn and tomato fry

If you don’t like or haven’t tried okra because of it’s reputation for being slimy, then this recipe will surprise. Dry frying the sliced okra before sautéeing  with tomato, onion, garlic and corn removes the slime and produces a tasty vegetarian side dish that is healthy and a delicious side dish served with green salad leaves and grilled pork or fish. Okra is full of fibre, antioxidants and vitamin K. Prep time: 20 minutes Cooking time: 2o minutes Ingredients: 1 onion thinly sliced 1 large tomato chopped 2 cloves of garlic crushed 10-12 medium size okra , washed, dried, stalk cut off and sliced lengthwise in half 200g of canned  corn kernels 1/2 teaspoon cayenne pepper or Cajun spice 2 tablespoons fresh thyme leaves stripped from stalk salt and pepper to taste 2 tablespoons vegetable oil finely chopped parsley to garnish Optional: baby spinach leaves or lettuce to serve with Method Heat non-stick fry pan over a high heat, add okra cut side down until it browns and the sticky gel emitted dries up. Cook on …

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Spicy shredded chicken salad

Spicy shredded chicken salad

This is a light, healthy salad that is spiced up with some fresh chillies and chilli oil. Use the leftover herbs and vegetables in your fridge for the poaching to add flavour to the chicken. The leftover Singapore style poached chicken is perfect to use for this salad. Prep time: 5 minutes  Cooking time: 20 minutes Ingredients 2 chicken thigh fillets, fat removed 1/2 brown onion 1/2 carrot leftover aromatics e.g fennel pieces, celery, coriander stalks and/or ginger 4-5 cups water 3 tablespoons Mint leaves and coriander chopped 2 green chillies finely chopped 2 cups watercress leaves salt and pepper 2-3 teaspoons Asian Chilli oil 1/2 a fresh lime Method Bring water to boil with aromatics Add chicken and reduce heat to medium to allow chicken to poach for 20 minutes Meanwhile chop mint leaves, coriander and chillies Shred chicken with 2 forks Add still warm chicken to watercress, mint, coriander and chilli. Add 2 tablespoons of poaching liquid and mix through Season well with pepper and salt to taste Drizzle with chilli oil and a squeeze …

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