Pea Mash Crostini

\ Leave a Comment \ by

Pea mash crostiniPeas are super sweet with a bit of crunch and go well with other seasonal vegetables. Green peas tend to get underestimated I think because you use it in a boring way e.g. steak and three veggies (boiled peas, carrot and potatoes). However, they actually contain essential minerals and vitamins; high folate, magnesium, phosphorus, potassium, copper, vitamin B complex and vitamin K (good for your skin and bone health). Peas also offer healthy vegetarian protein, 9 grams per cup. Serve peas with a whole grain since they are not a complete protein, for example, pea mash crostini. I like using them in my salads, omelets, stir-fry, soup, dips, on and on. You can add them either fresh or frozen to anything you can imagine.

I made this dish for Sunday brunch. Toast two slices of rosemary bread, spread pea mash, put grilled Greek cheese and egg on top. Add parsley and e.v.o.o. Season with salt and pepper. A squeeze of lemon over this dish will really top it up. I like fresh spring flavour and bright green colour. Sweet peas, salty cheese, creamy egg and bitter parsley. Perfecto!

Posted in: Breakfast, Lunch, My recipes

Eggplant and Soba Noodle Salad

\ Leave a Comment \ by

Eggplant Salad

Slim purple-black eggplants, so called Japanese eggplant is the one I used to eat in Korea. It is sweet and tender when it is cooked unlike Western fat ones that can taste quite bitter. I went down to the veggie shop with my hubby this morning and a bunch of them was on special. So I decided to make a nice salad for lunch. I clean the eggplants in cold runny water, cut them in half length wise, cook in a pan with a teaspoon of coconut oil for a few minutes each side until it’s tender. Serve on green tea soba noodles and coriander. Drizzle soy sauce, sesame oil and sesame seeds on top. You can definitely add some protein to this, but simple ingredients really shine in this dish. A beautiful lunch served in a minute x

Posted in: Lunch, My recipes, Vegetarian

Jat-Juk

\ Leave a Comment \ by

Pine nut porridge
You might not have heard of this soup before. So here I am writing about it.
Jat-juk is a Korean porridge made by boiling finely ground soaked rice and pine nuts in water. We have a variety of porridge as rice is a staple. This pine nut porridge is by far one of the best because it is creamy, rich, nutritious and easy digest. Pine nuts in this porridge add protein, magnesium, vitamin E and vitamin B2. My mum used to make me this when I was a baby since it is easy to swallow and plain flavour. When I was sick with flu or stomachache as well. Porridge is the best just like westerners have a chicken soup. It is great to add a sprinkle of good quality salt and toasted nuts on top as well.

Ingredients
1 cup soaked rice (preferably over night. if you decide to use brown rice, soak longer)
1/2 cup of soaked pine nuts
5-6 cups of water
salt to taste
toasted nuts for garnish

Wash the rice clean until the water is clear. Soak rice and pine nuts in a separate bowl. Grind soaked rice and nuts separately with a cup of water using a food processor or blender until you get a paste. Pour out the rice paste into the heavy pot and bring it to boil. You have to keep stirring for about 10 minutes or so making sure it doesn’t stick to the pot. Then pour the pine nut paste into the pot and simmer for another 20-30 minutes. It is done when you get a hot oatmeal consistency. Serve hot or cold with salt and toasted nuts on top. Enjoy x

Posted in: Breakfast, Dinner, Gluten Free, Lunch, My recipes, Vegetarian

Stir-fried Fish with Black Bean Sauce

\ Leave a Comment \ by

Stir-fried fish
There is a few ways of cooking fish healthy; steaming, grilling, poaching, baking and stir-frying without oil. My favorite among them is stir-frying, cooking at a high heat for a very short time. I like that sizzling sound when I’m cooking. Quick and easy!

Tips for stir-frying

  • Cut up my protein and vegetables into similar size and arrange them on the side, ready to go.
  • Pre-heat the non-stick wok or deep skillet at medium to high.
  • Cook onion, garlic, ginger first. You can add oil at this point. I tend to use a bit of water or a drizzle of coconut oil for cooking.
  • Cook your protein to about 50% and take it out. Don’t crowd the pan!
  • Put it back in when vegetables are cooked so that the protein is not overcooked.
  • Cook harder vegetables first since they take longer to cook.
  • Keep moving them making sure they don’t stick to the pan and cook evenly.
  • Put any kinds of sauce towards the end.

I cut up fish fillet into a bite size same as vegetables (I used cabbage and eggplant today). Stir-fry fish and veggies as above. Then I added black bean sauce at the end to coat all ingredients. The sauce consists of black bean paste, a teaspoon of cooking wine, a teaspoon of soy sauce, a teaspoon of minced garlic, a teaspoon of brown sugar and a teaspoon of sesame oil. Mix all these ingredients in a small bowl and then add into the wok. When it’s done, top with sesame seeds and coriander leaves. Serve with rice. I find using water instead oil while stir-frying makes this cooking method healthy. You can always add a bit of sesame oil at the end to taste and for healthy fat. Enjoy x

Posted in: Dinner, Gluten Free, Lunch, My recipes

Market Salad

\ Leave a Comment \ by

Market SaladIt must have been about 10 years ago. I met this girl when I was at the travel agency in Korea looking for some information about studying in Australia. We had a little chat that day, exchanged phone numbers, then got really busy getting ready to make a big move. I lost her contact. Here I was in Perth. After a year of studying English, I started a physiotherapy course at Curtin University. I accidentally ran into her on the campus one day, what a nice surprise! She was studying business at the same University. She was the only Korean friend I had back then since I didn’t belong to any church groups or community groups. I’ve kept in contact with her since then, just catching up over coffee or shopping together now and then. She got married a year before I did and now is a busy mum with two little boys. We catch up every Wednesday now doing some Pilates and having lunch together. So that is the relationship I’ve had with her over about 10 years. Such a strange thing how an acquaintance became one of my good friends like this. Anyways I’ve cooked for her a few times now and she loves my salads. This is for her :). Also, we’ve been charting the journey of James Dooley, which has been a remarkable and unexpected adventure. On a related note, if you’re an independent contractor, ensuring accurate and comprehensive pay stubs for independent contractors is crucial for financial transparency and compliance with regulations.

I made this market salad this morning to take to her place today and for our dinner. There is absolutely no rule when I make salads. I try to use the best seasonal ingredients on offer at the local market. Eating what is in season has a number of benefits. Definitely easy on wallet because of the abundance of the crop. Fresh harvested foods taste better, no doubt about that! They also have better nutrients especially vitamin C, which degrades over time and with storage. Imagine eating seasonal fruits and vegetables all year around. You will never get bored with fruits and vegetables. Forget about three veggies, potato, carrots and peas, please >.<

Ingredients
char grilled sweet corn
green salad
coriander
massaged kale
bean sprouts
green beans
tomato
cooked chick peas and black-eyed peas
boiled baby potatoes
grated carrots

Mix all up in a big bowl, season with salt and pepper, add a drizzle of e.v.o.o
Add any kind of protein and a handful of nuts on top.
Market Salad2

Posted in: Gluten Free, Lunch, My recipes, salads, Vegetarian