Here’s another recipe with English subs!
Check this out~!
If you are tired of having those chicken salads with just salt & pepper or mayo. You may want to try this！ Introducing low cal Japanese chicken salad with three different flavors! Using one of my favorite seasoning combinations “sesame and miso” you can make very tasteful chicken salad. If you eat miso itself, it’s extremely salty with fermented smell. But if you combine with sesame, it covers sharp character but to create depth in flavor. This also is used when making ramen. Another flavor is Ume-boshi. It’s one of traditional pickles used plums. Though It contains very strong tanginess, it can be very useful for marinade. Mixing with mirin can neutralize the saltiness and round off the tanginess. This can be perfect for salad dressing. Uzu is a type of lemon grown in Japan. It has very rich citrus fragrance. But it can be replaced with a regular lemon. Adding lemon zest gives very nice refreshing aroma to the salad. Using these three varieties you can make hundreds of kinds of salad!
Many countries have their own skewered dishes or what you may want to call “brochettes”. In Japan we have Kushi Yaki. In Southeast Asia there is Satay. It’s just a matter of skewering piece of meat. But it can transform into such a great dish! How you arrange is very much up to you. This time I’m using peanut butter for marinade. When it’s barbecued, It comes out with very nice nutty aroma. To give a little twist to this dish I also made Southeast style salsa sauce. This dish will be great for early summer!!
It’s getting much warmer outside. Thinking about out door meal? Here’s suitable recipe you may want to try. I used beef finger ribs marinated with curry powder. Using a hot grill pan cook until golden brown but still rare inside. You can enjoy nice and juicy one bite size tasteful beef. I also prepared sweet and sour onion sauce. It can give one more twist to the flavor!
I came across very beautiful nectarines at the market. They have very dark red skins, seem to be ready to eat anytime. It reminded me while I was in Vancouver. Often went to one of my favorite places “the Granville island” to buy some fruits and seafood. Here in Taiwan never though I would be able see those fruits again. This type of peach has nice crunchy texture. It’s very suitable for making compote. Luckily they all happen to be very ripe.The skins have turned dark red. With this condition, you can make very attractive nectarine compote without any color additives.
I have two segments to go with this recipe. First I’ll show you how to make compote and mini custard pie with the dough I made earlier on this website. And the second one,,,well,, let’s just wait and see!!