Braised pork with rice and crunch salad + coconut bread

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Lunch

I’m not a big fan of eating meat (pork here) though I try to incorporate a variety of protein in my cooking for Daniel.
I cooked braised pork shoulder in Asian barbeque sauce. It just fell apart when I tried to pick it up with tongs after being cooked in the oven for about 3 hours. You know that is a good sign as well as a nice smell around the house 🙂
For the salad, I mixed grated carrots, beetroot, red cabbage, bean sprouts, coriander and parsley.
So crunchy and refreshing – goes well with hearty meat dish like that.

Pork is considered as quite fatty meat, though depending on what cut you buy and how you cook, you can eat them healthy.
Pork is high in vital nutrients such as phosphorus, selenium, zinc, potassium and copper. Vitamin B1 found in pork helps the growth and repair of muscles and nerve tissue. Riboflavin for skin health, vitamin B6 for metabolism, iron for energy, zinc for immune system, protein for building muscles. So if you choose unprocessed lean cuts and trim most visible fat, it is good for overall health.

I also baked a coconut bread which turned out to be so moist inside and crusty outside. I’ve become a huge fan of coconut after studying nutrient.
Well..I was scared of having any fats in my diet. I used to have everything non-fat or diet products just because “fat” sounded so bad and fattening to me.
It turned out I was totally wrong. You need GOOD fats, not BAD fats in your diet. Coconut is one of the good ones. Yes, it has a high saturated fat content (about 92% of the fatty acids). But you need good quality saturated fatty acids for the health of your bones, protecting your liver and heart.

Coconut stabilises your blood sugar, lowers cholesterol, hydrates you. Also lauric acid found in coconut oil has strong antifungal and antimicrobial properties.
It is extremely stable in heat, which means, unlike other types of oils, it doesn’t get oxidation and release free-radicals (causing cancer) while cooking. On top of all that, it can be used for pretty much everything e.g. cooking, baking, moisturiser for your skin and hair, etc. So I always keep a jar of coconut oil next to my stove for cooking and also under the basin to use on my skin after shower.
It smells amazing when you bake with coconut flour or flakes. It tastes good and fills you up because of its high fat content and dietary fibre.
So try to use more coconut products – coconut water, coconut oil, coconut flour, coconut flakes, coconut butter, coconut cream, never ending…….

Lunch1

Posted in: Baking, Dinner, Lunch, My recipes \ Tagged: ,

Beetroot salad

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Beetroot is one of the yummy vegetables that I tried for the first time in Australia. I think you can find them in the markets in Korea nowadays though it is unusual vegetables still.
I only tried canned pickled beetroot for the first time >.< well..I didn’t know much about it anyway.
It was nice though texture was mushy, very sweet and sour, thanks to canned food, full of preservatives.
Then I recently started using beetroot more in my cooking since I discovered all the good things about this amazing little friend.
Beetroot is rich in calcium, iron, vitamin A and C, a good source of fiber, manganese and potassium.
The rich purplish red colour is betacyanin, a strong antioxidant and anti-cancer agent.
It helps to beat high blood pressure, diabetes, osteoporosis, anaemia, fatigue and constipation.
Sounds good to me:)

You can eat raw like me by grating and putting in salads or make home-made pickles (don’t buy canned pickles! please) or roast in the oven with a drizzle of balsamic.
Since it is scorching 38 degrees here today, I didn’t even go close to the oven or stove today.
Cold salad is a way to go!
For this awesome red salad, I mixed orzo, carrots, beetroot, celery, zucchini and mint leaves.
Season with good quality herb salt and pepper.
Drizzle olive oil and lemon vinegar. Sprinkle sunflower seeds and sliced dried figs.
I made this to take to my friend’s son’s birthday picnic party tomorrow. Hopefully everyone enjoys it!
My mum sent me a couple of photos of snowing in Korea. It is a festive season soon, Christmas..New year..
I miss Winter Christmas..wearing a thick coat, scarf, beanie and gloves..walking around streets full of beautiful lights and Christmas trees..having hearty warm winter foods..
That’s how Christmas should be to me, not in 40 degrees heat 🙁

Posted in: Lunch, My recipes, salads, Vegetarian

Sushi

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Sushi (well..a.k.a Kimbap in Korea) used to be a special meal for me when I grew up.
We had a picnic day in Spring and Autumn twice a year when I was at school. Sushi was a must dish that everyone brought in their lunch box and compared whose tastes and looks better. I liked that excitement the night before, waiting for a picnic day, sometimes sleepless night with a big smile on my little face. Mum used to get up really early and made noises in the kitchen to make my lunch box when I was still sleeping in bed. Then I wake up and walk to the kitchen. The kitchen bench is a full of colourful ingredients like a rainbow. Spinach, carrot, pickled radish, ham, cheese, eggs, some herbs, etc. My family ends up having mum’s sushi for breakfast, lunch and dinner that day. She made the prettiest sushi in the world and it, of course, tasted delicious! Ah..nostalgia..my childhood food 🙂

I know sushi has become a big trend of healthy take-away food. To me, though, western sushi has so much rice and no flavour compared to Korean sushi. And did I mention it is a bit pricy for a small roll of sushi >.<
I normally make one myself home because it is so easy and fun to make. If you haven’t done it before, it may look a little intimidating task but trust me on this! You just need to practice a couple of times until you get the hang of it. Always the first one is the ugliest, exactly like when you make pancakes. I used two cups of sushi rice and some vegetables to make two big rolls. A bit of chilli sauce to spice it up as well. I find it helps to have the sharpest knife you’ve got at home in runny water before you slice them up so that rice doesn’t stick to your knife and ruin your beautiful sushi. Writing this post…I think myself I really should call this Kimbap, not sushi!!!!

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

Sunday Lunch

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My relationship to raw food started about a year ago after I saw this guy on TV, who runs a raw kitchen/ cafe in Fremantle. He was showing how to make a dehydrated bread and zucchini pasta, etc.
I thought it would be one of those fad diet thing, but found out after a fair bit of research and studying nutrition, raw food actually provides good nutrients and vitamins to your body.
Of course, certain foods I believe are better to be cooked to be absorbed into your digestion system, for example carrots and tomatoes.
I’m not on a strict raw diet, but perhaps 50:50?! depending on how I feel. Sometimes I feel like a refreshing raw salad, but sometimes crave for a nice warm hearty soup.
What I’m trying to say is…it is all about a balanced diet 🙂 Do whatever works for you and do not judge other people. I like the way I eat and hope other people don’t frown on me or anything.

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I try to cook a variety of food during the week, but sometimes run out of idea or just don’t want to think about menu!Weekend is like that at times. I don’t feel like cooking much (being lazy >.<). So normally my fridge cleaning project starts haha:)
I made some Asian inspired salad for light lunch.
We had a soft boiled egg sitting on mixed salad and slices of firm tofu (rice noodles for Daniel). I also drizzled soy sauce, sesame oil and sesame seeds on top.
It’s crunchy, refreshing, light and nutritious, and surprisingly very filling.
This salad is actually a left-over from last night. I grated a half zucchini, one carrot, spring onions and mint leaves. I had it with a small bowl of mixed grains for my dinner.
See how lazy I get on the weekend? Just make a big batch of salads and have it with either noodles or rice or fish or chicken or….whatever you feel like!

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Posted in: Lunch, My recipes, salads

Grilled Halloumi Cheese on Ratatouille

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I like all sorts of cheese but halloumi is one of my favorites when I cook vegetarian dishes.

Halloumi cheese is a semi-hard brined cheese made from a goat’s and sheep’s milk. Because it has a high melting point, it is perfect for frying or grilling.

I don’t normally put any oil in the frying pan or grill because it releases natural oil itself and gets beautifully caramelised outside.

Its unique flavour and texture is hard to describe if you haven’t had one. It’s salty and crispy outside but soft inside.

Ratatouille also, stewed vegetables, is a beautiful vegetarian dish I often cook. I chop up all the vegetables I have in the fridge such as onions, eggplant, zucchini and carrots.

Add some passata sauce, season and cook them until they are all tender. Garnish with some herbs ( I used mint last night ).

A good thing about stewing veggies like that and making a big batch of it is that you can have it as breakfast or lunch next day.

You can crack a couple of eggs on top of ratatouille and cook in the oven until eggs are slightly set but still runny inside. It would be a yummy but super easy breakfast:)

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