If you’ve been following my Instagram, you may have noticed I’ve had a bit of a baking itch lately, jumping at every opportunity to practice my cake making skills (and running into a lot of failures one the way). For those weekends where I can’t an excuse to bake cake, I like to experiment with different foods in the kitchen, and my idea of fun is any recipe that’s completely new- the more unique and complex, the better of course!
As much as I love spending my weekends on these food experiments, when it comes to taste, sometimes simple is best and that certainly is the case with this delicious miso eggplant dish. I had my first taste of miso eggplant in a Japanese restaurant last year and was blown away by how amazing a simple dish of grilled eggplant with miso sauce could taste.
As I mentioned in my last post, I still have a couple of summer recipes up my sleeve which I’d love to share with you, and although the majority are salad recipes, summer food doesn’t only have to be salad!
One of my favourite ways to cool down in summer is with cold noodles, with Naengmyeon, or Korean cold noodles, being my go-to in summer. I always have mine served with plenty of ice, so it’s perfect for those 40+ degree days.
I didn’t used to be much of a salad person.
Which probably has something to do with the fact that we almost never have salads in our family, with the exception of our KFC nights, where we’d get Coleslaw as one of the sides, along with the chips, coke, potato & gravy etc. It was the only salad we actually enjoyed, and that was more because there was so much sauce it didn’t feel so much like eating raw vegetables.
We’ve ventured further out into salad land now, and even have a sizeable collection of salad dressings in our fridge, but coleslaw still remains one of our favourites, and still a must order when we have KFC, although these days it is pretty rare. Luckily, there’s no shortage of KFC coleslaw copycat recipes on the internet, to satisfy those coleslaw cravings without having to make the trip to KFC (and it’s most likely healthier too).
And I was perfectly content with these copycat recipes, until I recently came across these coleslaw variations from Nigel Slater which included a selection of very different looking coleslaw recipes such as a Tropical fruit slaw and Beetroot and fennel slaw which sounded delectable. But it was when I came across the Crab and apple slaw with yuzu dressing that I knew I had try it.
It is essentially a typical coleslaw- cabbage, carrot and mayo- with the addition of some extras like apple and crabmeat as well as nori (seaweed) and shallots for an Asian flare. But what really makes this coleslaw like no other is the addition of yuzu juice which imparts a subtle but unique citrus flavour to the salad. I really like the addition of yuzu juice in any salad dressing, but the combination of yuzu and mayo worked surprisingly well in this salad.
Follow the recipe exactly if you want to make a decent portion for two. I scaled it up seeing as I had bought two whole cabbages, and ended up with a massive amount which lasted me for more than one week, which worked great for work lunches, although I must admit I was a bit over it by the time I finished it all!
Yuzu Crab and Apple Coleslaw
- 2 spring onions
- 100g red cabbage
- 150g crisp, white cabbage
- 1 apple
- 80g nori seaweed, fresh
- 2 heaped tbsp mayonnaise
- 2 tsp yuzu juice
- 250g white crabmeat (I used imitation crab sticks)
- 1 tsp nigella seeds (I used sesame seeds)
- Finely slice the spring onions and put them in a large mixing bowl. Finely shred the cabbage, either by hand or using a food processor, then add it to the onions. Without peeling the apple, halve and core it, then slice very finely. Toss with the cabbage. Lightly rinse the fresh nori and add to the bowl.
- Put the mayonnaise in a small bowl, and add the yuzu juice and a little salt. Pour the dressing into the slaw and toss very gently so that most of the ingredients are coated lightly with the mayonnaise. Add the crabmeat, folding everything carefully together. Scatter with the nigella seeds and serve.
- Yuzu juice can be purchased from the Japanese section of Asian supermarkets
Berry Nutritious http://berrynutritious.com.au/
So I know that this tofu is not the most visually appealing dish, but I promise you- it tastes a lot better than it looks!
I’m always on the look out for interesting dishes to pack for lunch, even if I already have about a hundred recipes bookmarked. Quite a few of these involve creative ways of using tofu- one of my favourite foods.
Having tried using tofu in many different forms, I have found that my favourite way to cook tofu is to keep it simple- cooked briefly with a little bit of sauce. This recipe is about as simple as it gets- using a simple teriyaki sauce to impart a light flavour. The sauce isn’t overly sweet or salty so you can still taste the tofu flavour- although this does mean that this recipe isn’t one for those who aren’t particularly fond of tofu!
Korean-Style Teriyaki Tofu Recipe
Recipe from here
For the Tofu:
200g Firm tofu
dash of Salt
Oil, as needed
For the sauce:
1 clove Garlic, finely chopped
1 cm of white part of a Japanese leek, finely chopped
1 Tbs Sugar
2.5 Tbs Soy sauce
1 Tbs Cooking sake
2 Tbs Water
dash of pepper
1. Slice the tofu 1 cm thick. Put the sliced tofu on paper towels, and microwave for 1 minute to drain off the excess water. Sprinkle with a little salt. Combine the sauce ingredients.
2. Heat up some oil in a frying pan, and pan fry the tofu until golden brown on both sides!
3. Wipe out any excess oil from the pan and add the sauce. Simmer and reduce the sauce while turning the tofu pieces over occasionally.
4. Top with sesame seeds and/or shallots to serve. Sprinkle on some ground chili pepper to add spice for grownup palates.
It’s been a while since inspiration has struck to make anything exciting- these days I sort of just make every second thing I see on blogs/pintrest. Not that that’s not exciting, but I haven’t had one of those super-exciting ‘I NEED to make this’ moments.
Until I saw this recipe.