Tag Archives: asian

Tofu Time

I love tofu! I’m on a one woman rampage trying to convert everyone – Elix has just about gotten on board with it and the tofu rice bowl i made for dinner helped in encouraging her into the tofu fan club.

Tofu – made by curdling fresh soya milk and allowing it to firm up as it cools is a great source of protein, calcium and iron. It helps to keep bad cholesterol low and is good for hormone balancing. Great to incorporate into your diet if you are trying to cut out meat but still want a decent amount of protein.

Serves 2
250g Firm Tofu
4tbsp Cornflour
Salt & Pepper
Vegetable Oil
1 Red Chilli – sliced
1 Carrott – julienned
1/2 Cucumber – julienned
150g Shitake Mushrooms – sliced
150g Spinach
3tbsp Soy Sauce
3tbsp Mirin
1tsp Grated Ginger
2tbsp Sesame Oil
1tsp Grated Garlic
2 servings brown rice – cooked to instructions

This recipe requires a couple of pans to be on similtaneously so I advise prepping, chopping and measuring all the ingredients before you start to cook anything. Mix together the cornflour, salt and pepper and coat the tofu pieces. Heat vegetable oil in a frying pan and gently fry the tofu pieces with the aliced chilli – turn them to achieve a golden, crispy coating.
Whilst the tofu is cooking, mix together the soy, mirin, garlic, ginger and sesame oil – fry the mushrooms in this sauce and as the mushrooms soften, mix in the spinach.
To assemble the rice bowl, place the rice at the base and the raw carrott and cucumber on top. This gives some fresh crunch to the dish. Now place the saucy mushrooms and spinach on top and finally the crispy, chilli and tofu. Pour any remaining sauce from the mushrooms over the top for extra flavour – almost like a gravy! If you fancy, make this into a bibimbap and top with a fried egg and sriracha chilli sauce! Mix everything together into a giant mess before eating – this way you get a mouthful of all the textures and temperatures aswell as chilli and sweet, sticky sauce.


A Little Parcel of Loveliness

Something different for dinner last night – no carbs and no sugar but lots of tasty goodness.

Here is my recipe for Baked Miso Basa Fillet with Mange Tout and Sesame. This recipe is delicious, light, contains one of your 5-a-day  and is healthy and nutritious.

Serves 2
2 Basa Fillets – can also use Cod or Seabass
4tbsp Dark Miso Paste
2tsp Sesame Oil
1tsp Agave Nectar
2cm Grated Ginger
Large Handful of Mange Tout
3 Spring Onions – sliced
Sesame Seeds to sprinkle

Mix together the miso, sesame oil, ginger, agave and marinate the fish fillets for 10 minutes ensuring the fish is completely covered.
Cut 2 large sheets of greasproof baking paper and lay flat. Place a handful of mange tout on each sheet. Top with the fish pouring any excess marinade on top.
Wrap the two parcels up with string ensuring no air can get in. Place in the oven at 180 degs for 10-12 minutes until cooked through.
To serve sprinkle sesame seeds and spring onions on top. We ate alongside lightly stir fried mini-corn, pak choi and chilli with some cauliflower rice.

Spicy Asian Noodle Soup with Low Fat Meatballs

I’ve been craving something like this for a while and after a rainy, grey Monday here in London and a pretty hardcore workout with my trainer at the gym, tonight was the night to try this.

The soup is light but punchy with chilli heat and I used 2% turkey mince for the meatballs, partly because I couldn’t find chicken mince in Sainsburys but also because turkey is leaner and better for protein content than other meats so good for after a workout.

Serves 2
1.5l chicken stock
1 onion – finely diced
1 carrott – finely diced
1 glove garlic – grated
3tbsp Sriracha chilli sauce
200g Turkey Mince
2tbsp Light Soy Sauce
2tbsp Sesame Oil
Sprinkle of white pepper
2 Nests Fine Egg Noodles
1 Red Chilli – sliced
2 Spring Onions – sliced
Sesame Seeds for serving

Slowly fry the onion, garlic and carrot in some oil until softened. Mix in the sriracha chilli sauce to coat the vegetables and then pour over the stock and leave to simmer.
To make the meatballs mix the mince, soy, white pepper and sesame oil together and then mould into 10-12 small meatballs. Lightly fry in some groundnut oil until cooked through and lightly browned on the outside – this shouldn’t take more than 8-10 minutes.
Pop the meatballs and noodles into the broth and leave to simmer until the noodles are cooked – should take about 6-8 minutes.
To serve, split into bowls and scatter the fresh chilli, spring onion and sesame seeds on top.

My “Mee Krob” – Thai Crispy Noodles

Its taken me a while to get this recipe on here and I don’t know why because it was so tasty and I was so proud of my little self for coming up with such a nice dinner, it’s one I want documented as I’m sure its going to be a regular dish on our dinner table!

Mee Krob is Thai for crispy noodles and this dish comprises pork and prawns with veg and noodles with a sweet and sour dressing scattered with delightful crispy noodles on top for crunch and toastiness. The dish is light, tasty and sweet and can be cooked with any meat or seafood, im keen to try prawn and tofu next time.

Serves 2
100g Vermicelli/Rice Noodles
50g Minced Pork
50g Prawns
6 Mushrooms -sliced
2 heads Pak Choi
4 Spring Onions – sliced
6 Mini Corn – sliced lengthways
40ml White Vinegar
40ml Fish Sauce
1tbsp Sugar
1 egg
1 Clove Garlic – finely diced
1 Red Chilli – finely diced
1 handful Coriander – chopped

So first for the crispy noodles – I shallow fried mine in sunflower oil in a small frying pan. Heat the oil and when hot, take a handful of the noodles and break up, gently scatter them in the oil, within seconds they will be puffing up and sizzling, remove them and place on some kitchen paper and put to one side. they should stay crispy when cooled.
Place the remaining noodles in a
bowl of boiling water, cover and leave to soften for 8 minutes.
Transfer the oil from the noodles to a wok or larger frying pan and cook the mince. Whilst the pork is cooking, mix together the vinegar, fish sauce and sugar until the sugar has dissolved. Add this dressing to the pan with the prawns and veggies and bring to the boil. Once the veggies have softened slightly add the garlic and chilli. Whisk the egg and season with a little salt and pepper, quickly pour this into the pan and stir so the egg scrambles and icorporates with the mixture. By now the noodles will have cooked and can be mixed in with the pork and prawns. Stir everything together and toss the coriander in for the last few seconds.
Serve with the crispy noodles scattered on top!

Burmese Curry

Last year i holidayed in Myanmar and it was the best couple of weeks I could have wished for. The country is beautiful both physically and culturally with so much to see and do. The cities are vibrant, beaches are idyllic and everywhere in the middle is beautiful.

The food in Myanmar is a mixture of the cuisines of all it’s neighbouring countries – thai, indian, chinese flavours and spices and curries, salads, noodle soups and stir fries.

The curry in this blog perfectly showcases the fusion in Myanmar’s cuisine with Indian turmeric and chilli spices mixed with South East Asian fish sauce and lemon juice. The curry was lightly spiced,  sweet, fresh and nutritious. It was also nice and easy to cook!

Serves 3
3 Chicken Thighs – chopped into bitesize pieces
1 Medium Potato – cubed
1 Large tomato – chopped
1 Onion
1/2 Cauliflower – chopped into florets
1tsp Ginger
1tsp Lemongrass Paste
1 Clove Garlic
1tbsp Chilli Powder
1tbsp Turmeric
1tsp Fish Sauce
1tsp Lemon Juice
Vegetable Oil

Start by making a paste of onion, garlic, ginger and lemongrass using a little vegetable oil if needed. Slowly fry the paste with some water until rich in colour which should take 10-15minutes. Meanwhile part boil the cauliflower and potato for 8 minutes. Add the chicken and coat in the paste, sprinkle in the chilli powder and turmeric, cover the pan with a lid and continue to cook for another 10 minutes until the chicken is sealed. Add the cauliflower and potato aswell as the tomato and pour in 100ml water and the fish sauce and lemon juice. Stir to combine and simmer until the sauce has reduced to a thick gravy and the vegetables are cooked.
Serve with brown rice and a little naan bread.