Somchay's Long Bean Salad

Somchay's Long Bean Salad

Wednesday, May 24, 2023

 

Long bean salad recipe. 

• Add 1 t 2  chili pepper 2 cloves of garlic in a mortar, 1 teaspoon of shrimp paste optional.
•  Crush it together.  
• Cut  long bean into 11/2 inches add to mortar smash it all up slightly.  
• Season with squeeze of lime juice, sugar, fish sauce.  
  
  
• Eat with any grilled chicken. Fish n steak.

Lao Crispy Rice Salad – Nam Khao

Lao Crispy Rice Salad – Nam Khao

Thursday, March 24, 2022

 

INGREDIENTS

  

• 3 cups of jasmine rice cooked, and cooled
• 2 whole eggs beaten with 1 tbsp soy sauce
• 2 cups of ground pork cooked, and cooled
• 3 tbsp red curry paste
• 1 cup coconut flakes
• 1 tbsp palm sugar
• 1 tsp salt
• 1/2 cup of shallots thinly sliced
• 1 whole lime
• 1/2 cup of roasted peanuts
• green cabbage leaves
• 1/2 cup of fresh mint
• 1/2 cup of fresh cilantro
• 1 tbsp red chili flakes reduce for less heat
• 1/2 cup of nam fermented pork, chopped
• Thai bird chilies optional
• 2 cups of cooking oil

INSTRUCTIONS

 

• Start by combining your cooled rice, the eggs with soy sauce, curry paste, salt, sugar, cooked ground pork, and coconut into a mixing bowl. Making sure everything is combined, form into baseball sized balls.
• Next, heat the oil and let it come up to about 350 degrees. Add one ball at a time, and cook until completely golden brown. Remove with a slotted spoon, and let it rest on a paper lined plate to drain any excess oil.
• Repeat with the remaining balls.
• During this time, prepare the remaining ingredients into a serving bowl.
• Take the crispy rice balls, and break apart into bite-sized pieces, adding them into the mixing bowl. Once all of the balls have been taken apart, mix everything together.
• To plate, add a mound of the nam khao to a serving plate, and serve alongside cabbage or lettuce leaves, fresh lime, and whole Thai bird chili peppers.

Thai Celery Salad with Peanuts

Thai Celery Salad with Peanuts

Wednesday, April 21, 2021

 

INGREDIENTS

1. • 3 tablespoons vegetable oil
   • 2 tablespoons fresh lime juice
   • 2 teaspoons fish sauce
   • 6 celery stalks, thinly sliced on a diagonal
   • 3 thinly sliced scallions
   • 1 thinly sliced red chile, such as Fresno
   • 1 cup fresh cilantro leaves with tender stems
   • 1/4 cup chopped roasted, salted peanuts

PREPARATION

1. 1. Whisk together 3 tablespoons vegetable oil, 2 tablespoons fresh lime juice, and 2 teaspoons fish sauce. Toss with 6 celery stalks, thinly sliced on a diagonal, 3 thinly sliced scallions, 1 thinly sliced red chile, such as Fresno, 1 cup fresh cilantro leaves with tender stems, and 1/4 cup chopped roasted, salted peanuts.

Shredded Daikon Salad

Shredded Daikon Salad

Wednesday, March 10, 2021

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance. The thinner you slice the daikon, the better it will absorb the flavor of the dressing. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast. Find the rest of her menu here.

Ingredients

8 REGULAR OR 16 SMALL SERVINGS

1

large daikon (about 1 lb.), peeled, thinly sliced into 3"-long matchsticks

¾

tsp. kosher salt, divided

1

red finger or Fresno chile, seeds removed, finely chopped

2

garlic cloves, finely chopped

2

Tbsp. toasted sesame oil

2

Tbsp. unseasoned rice vinegar

1

Tbsp. granulated sugar

½–1

tsp. store-bought or homemade chile crisp (optional)

Toasted white and/or black sesame seeds (for serving)

Preparation

Step 1

Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.

Step 2

Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.

Step 3

Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).

Step 4

To serve, stir in desired amount of chile crisp if using and top with sesame seeds.

Pumpkin & Kale Salad - Green Stories

Pumpkin & Kale Salad - Green Stories

Monday, June 22, 2020

Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know.

Lots of love from us!

    

This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating.

Roasted Pumpkin Salad with Cavolo Nero & Buckwheat
Serves 4

1 Hokkaido squash, Kent pumpkin or other small winter squash/pumpkin variety
200 g / 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed 
1 cup / 250 ml / 170 g raw buckwheat groats, rinsed

Dressing
125 ml / 1/2 cup olive oil
3 tbsp maple syrup
1-2 lemons, juice + zest
1 cm / 1/2 inch fresh ginger, finely grated
Sea salt & pepper

To serve
Pomegranate seeds
1/2 cup / 75 g toasted pumpkin seeds
1/2 cup / 150 g feta cheese

Set the oven to 200°C / 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl.

While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy!

Sesame Salmon with Rice Noodle Salad

Sesame Salmon with Rice Noodle Salad

Tuesday, April 7, 2020

Sesame salmon served with a cold rice noodle salad. Crunchy cabbage and carrots tossed in a delicious honey lime dressing. A light, healthy meal loaded with lean fish protein and exotic Asian flavors. 

How to broil salmon

I love making my broiled molasses salmon recipe, I know it by heart and can probably make it blindfolded. To switch it up, I’ve added some savory Asian ingredients with fresh flavors. Using the simple broiling technique of dry heat cooking, salmon can be prepared in endless recipe options.

• What is Broiling?: Broiling is a dry-heat cooking method that uses radiant heat from an overhead source. The oven contains heat that can get up to temperatures as high as 2000°F! This enables you to cook foods very quickly and often used for browning the tops of foods. I like cooking salmon this way because the fish muscle fibers are very delicate and cook very quickly, yet still stay moist and flaky.
• Preparing Salmon for Broiling: The most efficient way to broil salmon is to cut them into individual filets, about 4 to 6 ounces in size so that the heat has more surface area to cook the sides, and top at the same time. It’s up to you if you want to keep the skin on or remove the skin during boiling. I’ve found that sometimes it’s easier to cook with the salmon skin on to keep it from sticking to the bottom of the pan. Always broil on a foil lined sheet pan that has been greased to prevent sticking and easy cleanup.
• Cook Time: Typically I would recommend broiling the salmon about 6 to 7 inches away from the heat source, however since I don’t want the seeds to burn on the sesame salmon, it’s cooked in the lower middle of the oven. Keep a careful eye as you get closer to the end of cooking because the high accumulated heat can overcook the fish if not monitored. Salmon is ready when just opaque in the center and the flesh easily separates. How long to broil salmon depends on the size and thickness of the fish, about 15 minutes per pound (thicker pieces may also need longer cook time). The time it takes to prepare these filets are 8 to 10 minutes since the pieces are cut into smaller portions.

To build layers of flavor on the salmon, the I drizzle with a honey lime glaze before broiling. This also helps the white and black sesame seeds stick to the fish for extra flavor and crunchy texture!

The secret star of this dish are those beautiful white sesame seeds that are usually added as a garnish. Nope, not this time! The sesame seeds are toasted to bring out the rich aromatics from the essential oils in the seeds. The sesame seeds are finely puréed with soy sauce, lime juice, honey and olive oil into a savory and pungent dressing for the noodle salad. This way you get the wonderful sesame seed flavor infused throughout each bite.

This cold salad is a crunchy fiesta for your mouth! I used thin Maifun rice noodles for this recipe to keep it on the lighter side. It’s all about bright colors, cooling vegetables and wonderful fresh crunch with each spoonful. Thanks to the triple C trifecta; cucumbers, carrots, and cabbage this combo is a texture champ! The rice noodles provide a light heartiness to the dish, but it’s there to soak up all of the yummy sesame dressing.

Seafood recipes you might also like

• Pan-Roasted Halibut with Lentil Salad
• Pan-Fried Tilapia with Sesame Crust
• Ahi Tuna Poke Bowls

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!

What is the difference between broiling and baking?

The fundamental difference in broiling food versus baking is the time it takes to cook and texture of the fish. They are both dry-heat cooking methods. Broiling uses very hot radiant heat from a source above the food which can maintain temperatures of around 550°F. Cooking the salmon pieces in under 10 minutes with more of a caramelized crust if glazed, or spiced crust if using a dry blend. Baking temperatures can range between 170°F to 500°F depending on your settings, which surrounds the food through convection cooking and takes longer for the fish to cook to the interior by conduction, almost double the amount of time depending on the thickness of the fish.

Sesame Salmon with Rice Noodle Salad

Sesame salmon served with a cold rice noodle salad. Crunchy cabbage and carrots tossed in a delicious honey lime dressing.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Entree

Cuisine: Asian

Calories: 387kcal

Instructions

Sesame Dressing-

• Toast sesame seeds in a small frying pan over medium heat, until light golden brown and fragrant, about 5 minutes.
• Blend the toasted sesame seeds, soy sauce, lime juice, honey and olive oil together until thick and creamy, about 1 minute on high setting.
• Pour into a small container and refrigerate until ready to use.

Rice Noodle Salad-

• In a medium-sized pot, boil noodles uncovered for about 3 minutes, or until tender. Do not over cook. Noodles may become too soft and mushy.
• Drain immediately and transfer noodles to a colander.
• Rinse noodles with cool water for a few seconds and allow excess water to drain.
• In a large bowl, toss together the sliced cucumbers, carrot, red cabbage and cilantro.
• Add 2 cups of the cooked noodles to the bowl, and gently toss to combine. Set aside while you prepare the salmon.

Salmon-

• Set oven to “broil” and allow to heat while you prepare the salmon.
• In a small bowl, combine the honey and lime juice together. Set aside.
• Place the salmon fillets on a large foil-lined baking sheet lightly coated with oil to prevent sticking, and sprinkle fillets with salt and pepper.
• Drizzle the honey lime sauce over each piece of salmon.
• Sprinkle about 1 teaspoon of sesame seeds, or enough to cover the top of each fillet.
• Cook in the preheated oven on the lower middle shelf, for about 8 to 10 minutes, or until the salmon is just cooked, the flesh is flaky but not dry, and the sesame seeds are lightly toasted.
• Remove from the oven and allow to cool.

Notes

To Serve: Remove the sesame dressing from the refrigerator and stir to combine if needed. Add to the rice noodle mixture and toss until evenly coated. Place equal portions of the rice noodle salad in the center of 4 plates. Top noodle salad with a piece of salmon and garnish with green onions. Enjoy!

Tuscan Kale Salad By Melissa Clark

Tuscan Kale Salad By Melissa Clark

Tuesday, February 26, 2019

 Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.

• 1 bunch Tuscan kale (also known as black or lacinato kale) 
• 1 thin slice country bread (part whole­wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse) 
• ½ garlic clove, finely chopped 
• ¼ cup finely grated pecorino cheese, more for garnish 
• 3 tablespoons extra virgin olive oil, more for garnish 
• Freshly squeezed juice of 1 lemon 
• ¼ teaspoon kosher salt 
• ⅛ teaspoon red pepper flakes 
• Freshly ground black pepper, to taste

1. Step 1 Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl. 
2. Step 2 If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs. 
3. Step 3 Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). 
4. Step 4 Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle

Variations:

I first tasted this salad made with white balsamic rather than lemon juice, with pine nuts and marinated currants. A variation swaps crumbled feta for the pecorino, and pomegranate seeds for the currants. The fruit's sweetness counters any bitterness in the kale.<br/><br/>Agree with removing ribs from the kale, cutting into chiffonade, and not massaging--just mix with dressing and cheese 10-30 minutes before serving. It's also one of the few salads where pre-dressed leftovers are appetizing.

Cranberry-Hazelnut Green Bean Salad

Cranberry-Hazelnut Green Bean Salad

INGREDIENTS

• 2 pounds green beans, rinsed, stem end trimmed
• Kosher salt
• ½ cup olive oil
• 4 garlic cloves, thinly sliced
• 2 medium shallots, finely chopped
• 1 cup blanched hazelnuts or almonds, chopped
• ¾ cup dried cranberries
• 2 teaspoons honey
• ½ cup apple cider vinegar
• Freshly ground black pepper
• RECIPE PREPARATION

• Real Talk: The only way to get your garlic chips golden brown and really crispy (you know, kind of like potato chips.....but with garlic) is cooking them slowly in a lot of oil. Don’t be tempted to pull them out too fast—just let 'em go slow and you will be happy and your garlic will be happy that it’s not a mushy mess. And it’s not a waste: Save the garlic-infused oil and use it in vinaigrettes, to roast vegetables, or to sauté a pan of greens.
• Cook green beans in a large pot of boiling salted water until crisp-tender (they should be bright green but still very firm), 1–2 minutes. Here’s how you tell if they’re cooked: Pull one out and throw it into a large bowl filled with ice water; if you don’t like the texture, let them cook a few seconds longer. When they’re ready, transfer beans to ice bath to cool. Congrats, you just blanched veggies—go have a wine. Drain beans and transfer to paper towels; pat dry.
• Heat oil in a medium skillet over medium. Cook garlic until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer garlic chips to paper towels; set aside.
• Cook shallots and hazelnuts in same skillet over medium heat, stirring, until shallots are tender and hazelnuts are beginning to brown, 4–5 minutes. Scrape into a large bowl.
• 
  Bring cranberries, honey, vinegar, and 1 Tbsp. water to a simmer in same skillet and cook, stirring when you remember to, until cranberries are plump and jewel-toned, about 5 minutes. Season with salt and pepper. Transfer to bowl with hazelnut mixture. Add those beautifully blanched beans and toss until coated. Let sit at room temperature at least 1 hour and up to 3—be patient, letting the flavors meld will yield the most applause from your guests. Add garlic chips and toss just before serving.
• Do Ahead: Bean salad, without garlic chips, can be made 8 hours ahead; cover and chill. Let come to room temperature before tossing with garlic chips.