French Style Grated Carrot Salad
Try this simple and refreshing winter salad. French style!
Roasted Veggies with Tahini Miso Glaze
This simple roast veggie recipe can be used with any vegetables you have. Try it today!
Kale Salad with Tahini Miso Dressing
Try this tasty Kale Salad with Tahini Miso Dressing salad today!
Stir Fried Garlic Bak Choi
Ever wonder why stir fry veggies at restaurants are so good? Here's how you do it! Try it today!
Blanched Gai Lan
When your vegetables are fresh, a simple Blanched Gai Lan is all you need. Try it today!
Creamy Chinese Cabbage with Ham
Upgrade your veggies with this super tasty Creamy Chinese Cabbage with Ham. Try it today!
Butternut Squash, Ginger Tomatoes, Lime Yoghurt
Butternut Squash, Ginger Tomatoes, Lime Yoghurt
Prep Time:Â 15 minutes
Cooking Time: 3 hours
✅Vegetarian
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Ingredients: (serves 4)
1 medium butternut squash or pumpkin
20 pieces cherry tomatoes
150g Greek Yoghurt
1 Lime, for juice and zest
3cm Small piece of ginger, grated
2 garlic cloves, minced
Chili Flake, chopped
20g brown sugarÂ
Chopped green Onion & coriander,
Store-bought crispy shallots for garnishing.
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Instructions:
- Preheat oven to 200C
- Remove the seed and keep the skin of the butternut squash. Cut widthways or in a chucky pieces as prefer, mix with 2 tablespoon of olive oil, 1 teaspoon of salt and good grind of pepper. Spread out on a baking tray and roast for 30-40 minutes at 200C, until gold brown and able to poke through. Set aside to cool.
- Turn down the oven to 170C
- Halve cherry tomato, sprinkle with salt & pepper, small tablespoon of olive oil, cook in oven for 60 min, until soften.
- Mix grated ginger, chili flake, garlic, and ¼ teaspoon of salt (small pinch) and brown sugar like a paste. Then spoon on the top of tomatoes, and cook for another 30-40 min, set aside to cool.
- Lime yoghurt just simple mix yoghurt with lime juice and lime zest, with a small pinch of salt & pepper. You can keep in fridge until ready to serve.
- Place the squash on a big platter and arrange the tomatoes in between, drizzle over lime yoghurt and garnish with green onion
Tips: Both roasted squash and ginger tomato can be prepared in advance and keep in fridge. Ginger tomato can also be used in other green salad and fish dishes.
If you don’t want to wait for 3 hours, you can mix the tomato with the ginger-sugar paste and put in oven for the last 15 minutes with the pumpkin. Not as deep flavor as the original recipe, still good enough for a delicious salad 😊
Roasted Eggplant with Black Garlic, Pine Nuts and Bell Pepper Puree
Roasted Eggplant with Black Garlic, Pine Nuts and Bell Pepper Puree
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✅Vegetarain
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Prep Time: 10 minutes
Cooking Time: 30 to 40 min
Ingredients: (serves 4)
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Ingredients
2 medium eggplants, trimmed
1 big red bell pepper
10g pine nut, toasted
1 lemon
2 tablespoon breadcrumbs
1 tablespoon store-bought black garlic paste
Chopped coriander for garnishing
Salt & pepper
Olive Oil
Instructions
1. Preheat oven to 200C
2. Cut each eggplant in half, lengthways, and then again widthways into thick strips.
3. Mix eggplants with salt and pepper, olive oil, and cook in oven for 25-30 min, until it is caramelized and brown. Set aside to cool.
4. Same time put the whole red pepper with the eggplant in oven for 25-30 min. Cover with foil when it is done, this helps to wrinkle the skin and make it easier to remove. Once it is cool, remove the foil and remove the seed & skin.
5. Put peeled red bell pepper into food process/blender, with breadcrumbs, salt & pepper, 1 tablespoon of olive oil, 1 tablespoon lemon juice. Blend until puree consistency.
6. Mix roasted eggplant with black garlic paste and a tablespoon of olive oil.
7. Spoon red pepper puree onto a plate, and lay out roasted eggplant on top of it, sprinkle roasted pine nut and coriander as final garnishing. Ready to serve.
Tips:
For red pepper puree, if it is too thick, add more olive oil. If it is too thin, you can add more breadcrumb, small tablespoon in a time.
If you cannot find black garlic paste, you can skip this or use black garlic clove, peel and mash it with olive oil and lemon juice.
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Miso Tahini Glaze for Roasted Veg and Kale Salad
Recipe from Food Craft.
Miso Tahini Glaze for Roasted Veg and Kale Salad
(Makes about 1.5 cups of tahini miso paste)Â
✅Gluten-free
✅Vegan
✅Dairy Free
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IngredientsÂ
130g, Chickpea Miso
130g, Tahini
2 Cloves, Garlic (grated)
1 Tbsp., Apple Cider Vinegar
½ Tbsp., Monk Fruit Sweetener
2 Tbsp., Water
2 Drops., Ginger Extract (or fresh ginger, minced)
Instructions
1. Mix all ingredients and pack in an airtight container for storage. It will last in the refrigerator for up to 1 week!!
And that's it!Â
Here's how to use it:Â