I’m not gonna lie. I’m on a clean-eating, gym-challenge this year which I’m super excited about, but this cooler weather has got me craving carb-laden comfort food. And what gets more comforting than a hearty bowl of creamy, cheesy pasta? #cheatdayhero
I love dumplings, in any shape or form. From any country. When I see them on a menu I HAVE to have them.
I LOVE Singapore. It’s a little bit like Disneyland. But cleaner and without the hordes. Read more
Happy New Year everyone!
I am feeling excited about this year. I have a few goals I’ve set for myself, a key one being to get myself fit and healthy again. I’ve managed to be a bit more mindful about what I put in my stomach lately. So in keeping with that, today’s recipe is a lovely, light and satisfying Japanese-style dish, that only takes minutes. It’s nutritious and delicious…
This is a cold noodle dish. Usually in Japan it is made with a dressing containing mirin, a sweet rice vinegar, but I didn’t have any. I did have ponzu sauce, which is an excellent substitute, and can be sweetened with a teaspoon of sugar to make it more mirin-like. This would make an excellent starter or packed lunch.
GREEN TEA NOODLES WITH ASIAN COLESLAW
- 1/3 of a small white cabbage, washed & shredded or sliced fine
- 1/2 cucumber, peeled, halved and sliced thin
- 1 clove of garlic, minced
- 1 tbsp of minced fresh ginger or galangal
- 3 tbsps of Japanese Ponzu sauce
- 3 tbsps of orange juice or calamansi juice
- 1 tbsp of light soya sauce
- 1 tbsp of roasted sesame oil
- 1 tsp of white sugar
- 2 spring onions chopped fine
- 2 bundles of buckwheat noodles – I used a green tea flavoured one from my local supermarket.
First make the dressing : mix the garlic, spring onion, soya, ponzu, sugar, juice and oil together and set aside for 10 minutes. Bring a pan of water to boil in the meantime. Then go back to the sauce and stir well so that the sugar is dissolved. When the pan of water is boiling, unwrap the paper tie from the noodle bundles and drop the noodles in to cook. Boil on a low simmer for 3-5 minutes.
Add the shredded cabbage and cucumber to the dressing and toss well. Drain the noodles and rinse with cold water. Drain again until completely dry. Add to the coleslaw and dressing and mix well. Serve.
It’s been raining heavily all day and it feels a lot cooler… Has Ketsana brought autumn in her wake? Could summer finally be leaving us?? Oh to leave behind the sweltering heat and unrelenting stickiness…
One of my favourite Chinese soul food meals is fresh Shanghai noodles in a lovely broth, with preserved vegetables, strips of fried dao-fu and shredded pork. My lovely Chinese dragon of a mother is making them as we speak… I made this back in the UK whenever I felt homesick, especially when the weather was getting me down. There is nothing so simple to lift the spirits and remind you of your mum. Read more