Vanessa Thomas

Cucumber Salad

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Makes 4 servings

  • 6 small or 3 med cucumber chopped to 1 in pieces
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Lemon juice
  • 1 tbsp Olive Oil
  • 1 small can black olives
  • 1/4 large red onion
  • 2 cups cherry tomatoes
  • 1/8 tsp salt
  • Black pepper to taste
  • 1/4 cup feta

Combine everything but the feat in a bowl, mix well so it is fulled dressed. Refrigerate over night and mix well before serving. Top with Feta to serve

Easy Coleslaw Dressing

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This slaw dressing is excellent for making slaw with bitter veggies like kale and red cabbage

  • 1 tsp lemon juice
  • 1 tbsp rice vinegar
  • 3/4 cup mayonnaise
  • 2 tbsp sugar
  • 1/2 tsp black pepper

Method:

Mix the sugar and the mayo until smooth.  Add lemon juice and vinegar and mix well.  Too much lemon or vinegar will make the mayo curdle. This will keep in the fridge covered for up to a week.

Quick Spicy Marinara

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Ingredients

  • 2 cans diced tomatoes
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp olive oil
  • 3 clove of garlic, chopped
  • Fresh chopped herbs – marjoram,  thyme, savory, sage
  • 1/4 tsp salt
  • Black Pepper to taste
  • 1/4 tsp cayenne pepper

Method:

Lightly strain tomatoes and set juice aside, can be used for thinning sauce while cooking or disposed of. Add all ingredients to blender. Blend until mixed well but not foamy.

Can be stored in the fridge for up to 1 week. Bring to a simmer before serving.

Poached Salmon in Coconut Lime Sauce

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Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry – except it’s super quick and easy to make! Even though the salmon is poached, it’s well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Servings: 4
Calories: 502 kcal
Author: Nagi 

Ingredients

  • 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
  • Salt and pepper
  • 2 tbsp oil , separated
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 lemongrass , peeled, finely grated (Note 2)
  • 1 tbsp brown sugar
  • 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
  • 400 g/14oz coconut milk (Note 2)
  • 1 tbsp fish sauce (or soy sauce)
  • 2 tsp lime zest (1 lime)
  • Lime juice , to taste

Garnish/serving:

  • Fresh coriander/cilantro leaves , finely chopped (recommended)
  • Finely sliced large red chillies (optional)
  • Vermicelli noodles , soaked per packet, or rice
  • Steamed Asian greens

Instructions

  1. Sprinkle both sides of salmon with salt and pepper.

  2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).

  3. Turn heat down to medium low and allow skillet to cool.
  4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.

  5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.

  6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.

  7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.

  8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.

  9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.

  10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

Notes

1. Salmon – Skinless is better for this dish because it’s not a crispy skin salmon recipe. But skin on is ok too.

2. Lemongrass – peel reedy outer layers and just use the bottom 12cm/5″ of the stalk, the part that’s white and very pale green that can be grated.

Lemongrass paste can be used instead – stir in 1 tbsp once the coconut milk is added.

3. Chilli Paste – Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce.

4. Low fat coconut milk can be used but the sauce won’t have as good a coconut flavour and will be a bit thinner.

5. Variations – This recipe works great with any fish, prawns/shrimp, chicken (thighs or breast halved horizontally or bite size pieces).

6. Nutrition assumes all sauce is used. Remember – all those Omega 3 fatty acids in salmon are good for you! Good for your brain, heart and joints!

Nutrition Facts

Amount Per Serving
Calories 502 Calories from Fat 342
Daily Value*
Total Fat 38g 58%
Saturated Fat 22g 110%
Cholesterol 82mg 27%
Sodium 435mg 18%
Potassium 1017mg 29%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 32g 64%
Vitamin A1.2%
Vitamin C3.7%
Calcium3.4%
Iron16.3%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Potstickers with Beef Filling [牛肉煎饺]

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Ingredients For The Fillings (Enough to make 50 dumplings)

  • 12 ounces of ground beef
  • 7 ounces of mashed potato.
  • 2 tbsp of soy sauce
  • 1 tbsp of Chinese cooking wine
  • 1 tsp of sugar
  • 1/2 tsp of salt
  • 1/3 cup of diced onion
  • 1/4 cup of diced scallion
  • 1/4 cup of diced cilantro
  • 2 tsp of grated garlic
  • The spice mix that we made
  • 1/3 cup of beef stock

Ingredients For The Spice Mix

  • 1/2 tsp of black pepper
  • 1/2 tsp of white pepper
  • 1 tsp of cumin powder
  • 1/3 tsp of Sichuan peppercorn
  • 1.5 tsp of chili flake

Ingredients For The Dipping Sauce

  • 2 tsp of garlic chili sauce (Homemade garlic chili sauce video: https://youtu.be/qozPuF1lU4Q)
  • Some diced spring onion
  • Some diced cilantro
  • 2.5 tbsp of soy sauce

Others

INSTRUCTION

  • First, let’s make a spice mixture which will make you the best beef dumplings.
  • In a blender, add in 1/2 tsp of black pepper, 1/2 tsp of white pepper, 1 tsp of cumin powder, 1/3 tsp of Sichuan peppercorn, 1.5 tsp of chili flake. Make sure you adjust the spice level to your preference. Grind them together. Set this aside and we will start making the filling.
  • In a stander mixing bowl, add in 12 ounces of ground beef and 7 ounces of mashed potato. I know mashed potato sounds new to you but it is so delicious with beef together. You have to give it a try. Then add 2 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tsp of sugar, 1/2 tsp of salt, 1/3 cup of diced onion, 1/4 cup of diced scallion, 1/4 cup of diced cilantro, 2 tsp of grated garlic, the spice mix that we made and 1/3 cup of beef stock. The stock I am using is non-flavored. If you use flavored broth, you will need to adjust the saltiness in this recipe. Mix everything well. Now the filling is done. Put it in a bowl and Let’s start wrapping.
  • You will need some dumpling wrappers. Also, have some water to glue the edge of the dumpling.
  • Take one piece of wrapper. Put some filling in the middle. Dip some water on the edge so it is easier to seal it. Fold it in half and pinch it tightly in the middle. Start making pleats on one side. Then do the other side. I usually make 4 pleats on each side. Pinch the edge to make sure it is tightly packed. You just keep doing this to finish the rest.
  • HOW TO SAVE THEM: The amount I gave is enough to make 50 dumplings and if you want to save them. Now it is the time to freeze it. Whenever you want to eat them again, don’t need to defrost, just directly fry them.
  • Add a little bit oil in a frying pan. Give it a toss so it covers the bottom. Add your dumplings one by one. Make sure your frying pan is well seasoned or use a non-stick pan.
  • When you see the dumplings are sizzling in the pan, add some water in. I add about 1/3 cups. The amount of water should reach 1/2 way up to the dumplings. Then cover it. The steam will cook the top of the dumplings. Cook this on medium-low heat until the water is all gone. It will take about 3-5 minutes.
  • Once the water is evaporated, you can open the lid. The dumpling skin should be transparent and that is how you know it is cooked through. You can see through the skin that the juice is boiling inside the dumplings. That is how you can tell it is going to be so juicy.
  • Make sure you check the bottom. If you see it is golden brown, you are ready to serve. When you plate it, It is important to let the golden side face up. In this way, the crispy bottom will stay longer.
  • I know you probably thinking about the dipping sauce now, here it is: 2 tsp of garlic chili sauce, some diced spring onion, some diced cilantro, some soy sauce, about 2.5 tbsp. This just how I like it. You can make your own dipping sauce. Give a stir and you are ready to eat.

    https://www.reddit.com/r/GifRecipes/comments/8y0qxh/better_than_take_out_easy_potstickers_chinese_pan/