All posts tagged: grilled

Grilled shrimps, figs and summer squash salad recipe

Grilled Prawn, Fig and Summer Squash Salad in Harrisa Yogurt Dressing

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I love the feeling of my teeth sink into a cold, plump fig from the fridge every late summer morning, the chill does a better job of waking me up than my strong Oolong tea. Beside that I feel especially nurtured eating them first thing in the morning, nothing too overwhelming for the empty stomach, just a hint of sweetness with the most delicate texture, and most importantly, it is packed with nutrients and a good source of fibre. I also love to add a few slices in my yogurt with honey and toasted coconut, or on my crispy toast with a spread of salty goat cheese and a drizzle of honey; bake them in buttery puff pastry with berries jam, or lay them on top of cake batter, bake until they turn dark burgundy and bursting with heavenly sweetness. I especially fond of adding them to salad, with torn mozzarella cheese and dry-cured ham, or with crumbled goat cheese and peppery rocket. So here it is for today, a humble experiment turns into a wonderful salad recipe. The fig provides a subtle sweetness for …

grilled portobello mushroom, blood orange and kale salad recipe

Grilled Portobello Mushroom, Blood Orange and Kale Salad with a Carrot, Miso, Ginger Dressing

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There is another longer post I have been working on since a week which is a round up of what I did for a catering job last week with a couple of recipes I would like to share. But my hope of publishing the said post online today isn’t possible as I have been caught up with several work commitments and couldn’t manage to do so. Yesterday, a craving of mushroom and salad led me to writing this post incidentally, and the salad was so good that I must share this recipe with you today instead. More about the post I have been working on later. Whenever I see Portobello mushroom in the market, I will end up bringing home a big bagful. I love the giant button shape, the earthy colour and pattern of Portobello. It is heavy, it feels substantial to the touch. When cooked, it holds its shape beautifully. Some say it tastes like beef, it doesn’t in any way in my opinion, but the lovely texture and the earthy, with an almost sweet undertone taste are enough reasons to …

Chorizo, Leeks and Potato Gratin Recipe

Chorizo, Leek and Potato Gratin

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This is not the ordinary, heavy creamy type of potato gratin. This is in between a gratin and a curry. As peculiar as it sounds, this dish is definitely worth trying, it is not only a delight to eat but it is just so easy to make. The sauce is made of coconut milk, curry powder and cayenne pepper, therefore it is light, with a subtle spicy taste to it. What I like about this dish is that it is full of flavours and textures; the leek is sautéed slowly and patiently to develop its sweetness, and then cooked in coconut milk and curry, as well as smoked chorizo. The softness of the cooked leek contrasts beautifully with the firmness of the waxy potato, which has unapologetically soaked up all the lovely flavours from the sauce. Finally, the squeaky baked mozzarella provides yet another curious layer of texture to the whole dish. The sauce is considerably thinner than the usual gratin sauce, but it appeals to me that this consistence is in fact what makes this dish a perfect companion for a simple fish or meat dishes. (Although I …

Lemongrass Chicken lettuce wraps recipe

Grilled Lemongrass Chicken Lettuce Wraps

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Lettuce wrap (生菜包) is one of the most popular dishes in Southeast Asia, a dish consists of variation of minced meat, seafood or vegetables, often in different kind of seasoning, spicy or savory which varies from country to country, served wrapped in lettuce leaves (most commonly with iceberg) along with some types of (dipping) sauce (in most cases, sweet hoi-sin sauce). As far as my memory goes, lettuce wraps were something special when I was little, as I would have them only in some monthly banquets which my mother (with me and one or two of my sisters) used to attend, in one of the restaurants along the old piers on the west side of Macau city. It was fun for a little girl to eat with her tiny hands, holding the lettuce cup filled with tasty fillings. I still enjoy it, even more so because it will be me who cooks and fills up that little cup with delicious treasure and eat it with complete joy. I love the coolness and the crunchiness of the lettuce work …