Asian Cucumber Salad

 

Ingredients:

1 large Japanese cucumber

1/2 tsp salt

Honey Chili Garlic Vinaigrette:

2 tbsp rice vinegar

3 garlic cloves (peeled and finely chopped)

1 tbsp honey

1/2 tbsp toasted sesame oil

2 tsp PEKIN spicy secret sauce (or garlic chili sauce)

Methods:

1. Washed and dice the cucumbers to 1/4-inch thick cylinder shape pieces.  In a large mixing bowl, toss with salt and let rest for 30 minutes.
2. In the meantime, combine the honey chili garlic vinaigrette in a bowl.  It should taste garlicky, tangy, and a little sweet. Store it in the fridge.
3. Rinse the cucumbers to remove the salt.  The cucumbers should taste a little salty but not too salty.
4. Pat dry the cucumbers with a clean towel. Mix the cucumbers into the honey garlic vinaigrette.
5. Arrange and stack them in a serving plate to make a tower.  Pour the excess dressing over the top and serve immediately.

This recipe is adapted from 'I HEART UMAMI' with slight adjustments to suit my cooking preference.

Cucumber and Pineapple Pickle

With the weather getting hotter, coming up with some simple yet yummylicious and appetizing dishes helps in opening up our taste buds.  As I browse through my recipes from this Blog, a dish which I have not prepare for quite a while caught my eyes. Bought a pineapple from the wet market and here comes this slight sour, sweet and spicy Pickle... 

The full recipe can be obtain by clicking this link here.

Sesame Cucumber Salad

 

Ingredients: (serves 2)

1 large Japanese cucumber

1/2 carrot (peeled and shredded)

1 tablespoon white sesame seeds (toasted)

3/4 tbsp. light soy sauce

1 1/2 tbsp. rice vinegar

2 tsp. sesame oil

1/2 tsp. sugar

Small pinch of salt, plus more for drawing out water from the cucumber

Methods:

1. Prepare the cucumber: Wash and slice the cucumber very thinly or use a mandoline.  Place the sliced cucumber in a colander set over a bowl.  Sprinkle with salt and let sit for at least 20-30 minutes to draw out excess water.
2. While cucumbers are draining, prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar and a small pinch of salt.
3. Rinse and drain cucumbers:  Thoroughly rinse the salted cucumbers under cold water to remove the excess salt.  Squeeze gently to remove as much water as possible.  Pat dry with paper towels.  This KEY step is to prevent sogginess.
4. Combine ingredients:  In a medium bowl, combine the drained cucumbers, shredded carrot, toasted sesame seeds.
5. Dress the salad: Pour the prepared dressing over the vegetables.  Toss gently to coat everything evenly.
6. Serve:  Serve immediately for the best texture.  The salad is still good if it sits for a short while, but for ultimate crispness, enjoy right away.

This delicious cucumber recipe is adapted from 'Easy Dessert Recipes' with a slight adjustment to suit my cooking preference.

Spiral Cucumber Salad

 

Ingredients: (serves 2)

1 large Japanese cucumber

A pinch of salt

3 cloves garlic (peeled and chopped)

2 bird's eye chilis (sliced)

2 1/2 tbsp. cooking oil

1 tbsp. light soy sauce

2 tbsp. vinegar

1 tsp. sugar

Methods:

1. Cut off the ends of the cucumber.  Place it between a pair of chopsticks, and thinly slice it from one end to the other.  Flip over.  At an angle, slice it again from one end to the other.
2. Place the cucumber on a plate, and season them with salt.  Rest for 5 minutes.
3. To make the sauce: in a bowl, add the garlic and chili, and set aside.
4. In a small pan over high heat, add the cooking oil and heat it up until smoking hot.  Remove from heat and pour the hot oil over the garlic and chili.  Whisk.  Then, add in the light soy sauce, vinegar and sugar.  Mix well to combine.
5. Transfer the cucumber to a serving plate, and drizzle the dressing over it.
6. Enjoy!

I adapted this yummylicious recipe from 'cicili.tv' with a slight adjustments to suit my cooking preference.

Asian Cucumber Salad

Ingredients:

1 Japanese cucumber

1/2 tsp. salt (I use French Sea Salt, less salty) - to taste

2 cloves garlic (peeled and minced)

1 tsp. rice vinegar (can use apple cider vinegar)

1 1/2 tbsp. sugar

1 tsp. Korean chili powder (can replace with regular chili powder)

1 tsp. chili oil

1/2 tsp. sesame oil

Toasted sesame seeds, for garnishing

Methods:

1. Rinse the cucumber thoroughly, slice it into pieces and place it in a bowl.  Add the salt to the cucumber, stir gently to combine well.  Chill in the refrigerator for 15 minutes.
2. Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil in a small bowl.  Make sure that the sugar is completely dissolved.
3. Drain the salt water from the cucumber.  Add the dressing to the cucumber, and toss well.  
4. Dish it onto a serving plate.  Top with sesame seeds and serve immediately.

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my cooking preference.

Pasta Salad

As mentioned in my earlier post, I served my baked chicken with  Pasta Salad.  I am sharing this 'Simple Yet Yummylicious' pasta dish with all my readers out there...

Ingredients:

Cooked pasta, green olives, cucumbers and tomatoes

Salad Dressing:

1/2 cup mayonnaise

1 tsp. Dijon mustard

1 tsp. ketchup

1/4 tsp. Worcestershire sauce

1/2 pinch cayenne papper (or to taste)

Dash of salt (to taste)

1/2 lemon juice

Methods:

1. In a bowl, add in all the ingredients.
2. Whisk with a spoon until thoroughly combined.
3. Spoon the dressing over the salad, mix and serve!

Note:  For the remaining dressing place it into a jar/bottle, cover and keep refrigerated.

I adapted this salad dressing recipe from 'allrecipes' with adjustments to suit my preference.

Easy Salad With Kewpie Mayonnaise

Salads have always been my favorite lunch options.  There are times when I will prepare the dressing and place them in jars in the fridge; but whenever I am lazy, I will just make use of my favorite Kewpie Mayonnaise.

I am sharing two Salads which are 'Simple Yet Yummylicious!'

(1)  Corals, cucumbers and grapes.

(2)  Corals, grapes, cucumbers, white dragonfruit and barley grains.  I am using our local barley to cook barley soup.  The recipe can be obtain here.

Without dressing

With dressing

Salads With Light Salad Dressing

Once a while I will have Salad for my lunch.  As I've mentioned before, this Light Salad Dressing is one of my favorite.  Click here for the recipe.

It's my greatest pleasure to share a few of my 'Simple Yet Yummylicious' Salads with all my readers...

(1)  Red and green corals, mandarin oranges, cucumbers and corn kernels.

(2)  Red and green corals, purple grapes, cucumbers and fried eggs.

With the dressing

Without the dressing

(3)  Green corals, baby tomatoes, tuna, fried egg, red capsicum and celery.

Five-Spiced Baked Chicken Drumsticks and Wing

Dinner plans for tomorrow: baked chicken drumsticks and wing, served with a side of Salad Platter which comprises of: green corals, baby tomatoes, tuna, boiled potatoes and boiled eggs; drizzled with my favorite light salad dressing.

I prepare and marinate the chicken drumsticks and wing a day before, place them in ziploc bag and leave them in the fridge.  As usual, I will squish the bag and turn the chicken pieces over during the marinating period to ensure even marination.  The recipe for this Five-Spiced Baked Chicken can be obtain here.

Ingredients for my Salad Platter:

Green corals (washed and drain)

Baby tomatoes (washed and halved)

2 hard boiled eggs (remove shells and sliced)

1 large potato (boiled, peeled and sliced)

Canned tuna

Methods:

1. Arrange all the ingredients on a big platter.
2. Drizzle the salad with light salad dressing. (recipe can be obtain here)
3. Serve immediately with the baked chicken drumsticks and wing.

We enjoyed this Simple Yet Yummylicious Dinner without rice.  Love it!!

Tricolor Quinoa Salad with Cajun Chicken Breast

This Tricolor Quinoa Salad is a late post.  I pan fry the Cajun chicken breast for purpose of making Cajun Chicken and Corn Pizza. Since I have the intention of making quinoa salad for my lunch the next day, so I prepare an extra piece of chicken breast and place it in a container in the fridge after it has cooled down.  

The recipe for the Cajun Chicken Breast can be obtain here.  

For this simple Salad dish, I make use of only 4 simple ingredients: Tricolor Quinoa, corn, chicken breast and green corals; and drizzled with my favorite Light Salad Dressing.

Steps on how to cook the Tricolor Quinoa, click here 

Ingredients for Light Salad Dressing:

1/2 cup corn oil/olive oil

3 tbsp. apple cider vinegar

2 garlic cloves (peeled and grated)

2 tsp. Dijon mustard

2 tsp. maple syrup

Sea Salt (to taste)

Ground pepper (to taste)

Methods:

1. In a mason jar, add all the ingredients.
2. Cover with lid and shake well until dressing is well combined.
3. Drizzle salad dressing over the salad and serve!  
4. Leave the leftover salad dressing in the jar, place the lid on and leave in the fridge.

I adapted this Salad Dressing recipe from 'the devil wears salad.'

Simple Pasta Salad

With the leftover homemade Thousand Island Dressing in my fridge, I've decided to make another pasta salad for my lunch, using whatever available ingredients in my pantry.

Ingredients: (serves 1)

One portion pasta

Half red capsicum (sliced)

1 Chinese Leek (use the white part only and cubed)

1 tbsp. pitted green olives (halved horizontally)

1/2 tbsp. unsalted butter

Thousand Island Dressing

Sliced cucumbers (for garnishing)

Dried parsley (for garnish)

Methods:

1. In a heated pot with water, boil the pasta with some salt added until al dente or according to your preferred texture.  Dish with a slotted spatula, place into a medium bowl and set aside.
2. In a heated pan, add butter; once the butter is almost melted add capsicum and leeks.  Stir fry until the vege are cooked, remove into the bowl with the pasta.  
3. Add green olives and dressing; stir to mix evenly; remove the pasta salad onto a serving dish; garnish with dried parsley; with sliced cucumbers on the side; and extra Thousand Island Dressing.
4. My lunch is served!

Simple Pasta Salad with Broccoli and Corn Kernels

Having made a batch of Thousand Island Dressing, I've decided to make this simple Pasta Salad for my lunch.  It's indeed 'Simple Yet Yummylicious!' 

Ingredients: (serves 1)

One portion of pasta (any types of your choice)

Some florets of broccoli (cut into smaller pieces)

1/4 cup corn kernels

Cucumber slices - for garnish

Thousand Island Dressing - to get the recipe, click here

Methods:

1. In a heated pot of water, boil the pasta with some salt added until al dente or according to your preferred texture.  Dish with a slotted spatula and place into a medium bowl; and set aside.
2. Blanch the broccoli, dish with a slotted spatula and place it over the pasta.
3. Add corn kernels.
4. Spoon enough Thousand Island Dressing over the pasta, corn and broccoli; stir to mix well until well coated.  Remove  into a serving dish, garnish with cucumber slices; and my lunch is served!

Thousand Island Dressing

Ingredients:

1/2 cup mayonnaise

3 tbsp. tomato ketchup

1 tbsp. pitted green olives (cut into thin slices)

1 tbsp. white vinegar

1/2 small onion (peeled and finely minced)

1/4 tsp. smoked paprika

1/2 tsp. Sriracha 

a pinch of salt (to taste)

Methods:

1. Add all the ingredients to a bowl and whisk everything together until well combined.
2. Place the dressing in a mason jar or any airtight container and refrigerate for 60 minutes or overnight.
3. Enjoy on all your favorite salads or sandwiches.

Notes:

This dressing keeps for up to 1 week in the fridge in an airtight jar or container.

I adapted this recipe from 'thebusybaker.ca' with a slight adjustment to suit my preference.

Tricolor Quinoa Salad With Buttered Pumpkins & Green Peas

Recently, I came across a salad recipe online, using Tricolor Quinoa  by: The Devil Wears Salad.com.  To be frank, this is the first time trying out a salad dish using quinoa.  What interest me most is, how to cook fluffy quinoa.  I managed to get it right by following the recipe of 1/2 cup quinoa with 1 cup of water.

Since I am using whatever available ingredients in my fridge, I create my own bowl of 'Simple Yet Yummylicious' Salad for my lunch.

The ingredients I used are indeed very simple: pumpkin, green peas and green olives.

Steps: (serves 1)

1. To prepare the quinoa; rinse 1/2 cup (rice cup) of quinoa through a colander.  Add the quinoa to a small pan with 1 cup of water.  Bring the mixture to a boil and then reduce to low and simmer gently.  Let it simmer until the water has absorbed.  Remove the pan from heat and cover with a lid.  Let quinoa steam for about 5 minutes.  Remove the lid and use a fork to fluff up the quinoa.  Set aside in a bowl for assembly.
2. Next, peel the pumpkin and cut into small cubes, and set aside in a bowl.
3. Set aside some green peas in a small bowl.
4. Slice the green olives (seedless) in half and set aside.
5. Prepare 2 cloves garlic, peeled and chopped.
6. To cook, add 2 tablespoon unsalted butter into a heated pan, add in pumpkin and garlic, stir-fry until pumpkin almost soft but not mushy, then add in the green peas.  Stir to mix and add dashes of chicken stock granules or salt, and ground white pepper, give it a quick stir and taste for correct seasoning.  Remove from pan into the bowl with the cooked quinoa.  Add in the green olives, and combine all the ingredients.  
7. Transfer to a serving plate, sprinkle some chopped spring onion, and serve.

Pasta, Chicken Tenders and Avocado Salad

 

Ingredients: (serves 1)

1/3 cup pasta of your choice

2 tbsp. corn kernels

2 tbsp. green peas

1 piece cooked and sliced breaded chicken tender (for recipe, click here)

1/2 avocado (sliced) - cut and slice only during serving time

1 tbsp. unsalted butter

1/4 cup Japanese Mayonnaise (Kewpie Mayo)

1 tbsp. sweetened condensed milk

1 tbsp. lemon juice (freshly squeeze)

Ground white pepper (to taste)

Methods:

1. In a small bowl, add mayonnaise, condensed milk, lemon juice and pepper.  Stir until well mixed and set aside.
2. Boil a medium pot with water, lightly salted and add a bit of oil. (I prefer to add a bit of oil to prevent the pasta from sticking together).  Add in pasta and cook until tender, drain and set aside.
3. In a heated pan, add butter; when the butter has almost melted, add in corn kernels and green peas.  Stir-fry for about 2 minutes, dish into a large bowl.
4. Add in pasta, and the salad dressing.  Toss gently until all the ingredients are evenly coated with the dressing.
5. Cover with plastic wrap/lid and place in the refrigerator.
6. To serve: spoon the salad into a serving plate, add the sliced chicken tender and sliced avocado at the side.

Healthy Chili Tuna Pasta Salad

I am preparing a healthy side dish to go with my Baked Chicken Drumsticks, from my earlier post.  This side dish is served with loads of butter head lettuce and baby tomatoes.

Ingredients:

1 bowl dry pasta

1 can chili tuna (oil)

1/4 cup green peas

1/4 cup corn kernels

Dash of salt and pepper (to taste)

Butter head lettuce

Baby tomatoes

Methods:

1.  Bring a pot of water to the boil and add some salt and dash of cooking oil.  Add dry pasta and cook according to packet instructions.  Drain and place onto a large bowl.  I add some cooking oil, so the pasta won't stick together.  
2. Place the tuna into a bowl and break it up using a fork.
3. Add tuna, green peas, corn kernels into the pasta.  Season with salt and pepper.
4. Mix thoroughly and serve onto a large plate with butter head lettuce and baby tomatoes.
5. You can garnish with some nuts, if desired.  I did not.

This simple salad recipe is adapted from 'thedevilwearssalad.com' with adjustments to suit my cooking preference.

Creamy Japanese Potato Salad

 

Ingredients: (serves 2)

2 large potatoes/3 medium

1/4 cucumber (thinly sliced)

1/4 cup carrot strips/coarsely grated

1 hard boiled egg (roughly chopped)

3 tbsp. Japanese Kewpie mayonnaise

1/2 tsp. vinegar

1/2 tsp. yellow mustard

1 tbsp. sliced spring onion

Salt 

Methods:

1. Place potatoes in a pot, cover with water and season water generously with salt.  Place over high heat and bring to the boil.  Simmer until soft or easily pierced with a knife.
2. While the potatoes are cooking, place the cucumber and carrot in a bowl and sprinkle with 2 dashes of salt.  Mix well and set aside for 10 minutes.  Then gather the vegetables with your hands and gently squeeze and discard any excess liquid.  Place vegetables in a large bowl.
3. Drain the cooked potatoes and allow them to cool slightly.  Use a small knife to peel off and discard the skin.  Cut the peeled potatoes into rough chunks.  Add the potato to the bowl with the cucumber and carrot.
4. Add eggs, mayonnaise, vinegar, mustard and spring onion.  Season with dash of salt.  Mix until well combined.  I use a fork to lightly mashed, so you get part mashed and part chunk of potatoes.
5. Serve as a side dish.

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Japanese Goma Dressing

I prepare a salad platter which comprises of simple ingredients: pasta, broccoli, cucumber, tomato, eggs, corn kernels and lettuce; drizzled generously with Japanese Goma Dressing to serve with the mouth-watering baked spicy tandoori chicken.

Ingredients: 

3 tbsp. white sesame seeds (roasted)

2 tbsp. Japanese Mayonnaise

2 tbsp. rice vinegar

1 1/2 tbsp. light soy sauce

1 tsp. sugar

1/2 tsp. Mirin

1/2 tsp. sesame oil

Water (add if dressing is too thick)

Methods:

1. Grind sesame seeds in a miller into coarse bits. (depend on your preference).
2. In a medium bowl, combine all ingredients together  and whisk until well combined.
3. Add some water, if desired.
4. Drizzle over salad and serve.

This salad dressing recipe is adapted from 'bearnakedfood.com.'

Cucumber and Pineapple Pickle

 

Ingredients:

1 cucumber (deseeded and cut into strips)

1 carrot (skinned and cut into strips)

1/2 pineapple (skinned and cut into small slices)

1 red chili  (deseeded and sliced thickly)

2 bird's eye chilis (diced)

1 onion (peeled and sliced thinly)

Pickle Ingredients:

1/2 cup white vinegar

1/3 cup boiled water at room temperature

3/4 cup granulated sugar

1 tsp. salt

Methods:

1. Mix and stir all the pickle ingredients in a medium bowl.
2. Place all the cut cucumber, carrot, pineapple, chilis and onion in a large bowl.
3. Pour pickle solution and mix well.
4. Cover, set aside in the refrigerator for 1 hour and it's ready to be served.
5. I left mine  in the fridge overnight, and serve it the next day.

I adapted this recipe from 'Huang Kitchen' by Angie Liew with a slight adjustment to suit my cooking preference.

German Potato Salad

I made this German Potato Salad as sides for my Grilled/Bake Chicken.  This warm potato salad is simple yet yummylicious.

Ingredients: (serves 2)

3 medium potatoes

1 small onion (peeled and sliced)

1/4 tsp. ground white pepper

1/4 tsp. paprika

1 tsp. olive oil

1/2 tsp. garlic powder

1/4 tsp. Apple Cider Vinegar

1/2 tsp. Dijon Mustard

1/4 tsp. salt

1 tsp. dried parsley (you can use fresh chopped ones)

Methods:

1. Washed, boiled potatoes in salt water, peeled and diced.
2. In a mixing bowl, combine slice onions, paprika, pepper, garlic powder, olive oil, Dijon mustard, vinegar, parsley and salt.
3. Stir in the potatoes; gently toss to mix until the potatoes are well coated with the salad dressing.
4. Best serve hot or warm.

This recipe is adapted from 'nithisclickncook.com' by Nithya Narasimhan with slight adjustment to suit my cooking preference.