This week I shall be featuring some fresh and zingy Eastern dishes. We have been sweltering here in the steam bath of Africa aka…… eThekwini! Our sun seems to have gone into reverse gear too … we are all staring nonplussed at the sky which is still light at 7pm. It’s Monday – so I’ll keep this post meat free (AT LAST I REMEMBERED!!!!) ….. and fresh, healthy, clean flavours. No cream – olive oil or carbs in sight today. It’s all healthy – mostly NO carb food for the Tripepi’s.
Seeing as Tricky Ricky, Max and I are sacrificing carbs during the week – to ensure great flavour and punch in our food we are leaning quite heavily on the flavours of the Far East at the moment. I shall be making a fabulous Kylie Kwong dish later on this week that features the value for money cut of beef – brisket.
This is a simple salad that is a texture fest – it’s so crunchy that you just can’t stop munching away at it and it’s perfect to serve chilled on a hot summer’s night. This salad formed part of a meal that I served last week. Still to come – Thai Papaya Salad – Japanese Miso soup – Sashimi Salad Platter – Fresh Chinese Noodles the chilli ginger way – Soy Salmon with Bok Choi! Talk about an exotic Eastern Jolliepatrollie!!!
Fresh Noodles with Bok Choy Chilli & Fresh Ginger
Pickled Daikon, Cucumber & Chilli Salad
For 2 people
1/2 English cucumber
1/3 Pickled Daikon
Daikon is a type of Japanese radish – here i am using the yellow pickled variety.
1 large red chilli
2 spring onions
Coriander leaves – optional
Peel the cucumber – halve it and scrape out the seeds with a teaspoon. Cut into slices.
Julienne / Cut into matchstick thin batons – the pickled Daikon
Finely slice the spring onions – dark green end of the onion as well
Clean a few sprigs of coriander – I didn’t add coriander to my salad as TrickyRicky doesn’t enjoy it …. I will often have a bowl of cleaned coriander on the table to add to my salads –
I really love the clean green flavour of this fresh herb.
Finely chop the chilli – I made a salad for two here – if you want to increase the quantity be careful. One nice large chilli should be enough for this dish – I wouldn’t double the chilli quantity unless you like seriously hot salads.
Combine all three ingredients in a bowl – and serve chilled with the dressing.
2/3 cup of rice vinegar
1/2 tot of Mirin
1tsp soy sauce or 1tsp salt whichever you prefer
2 Tbs brown sugar or 1/2block of palm sugar grated
A dash of tobasco sauce or 1 tsp of Japanese 5 spice.
Taste and adjust to suit your liking.
Combine all of the above ingredients
and whisk until the sugar and salt have dissolved.
Pour over your salad and toss in well.
Serve both the salad and the dressing ice cold out of the fridge.
The salad keeps well in the fridge – covered with cling film, you can happily serve left overs the following day with lunch.