EZCR#55 - STREAKY PORK FILLET SESAME SALAD

The hot and dry weather season does affect my mood for cooking and baking. What more with my hubby away from home, it is good time for me to prepare simple and easy dishes like salads and soups or even One Dish Meals.

This salad is rather easy to prepare. I can use any combination of vegetables that can be eaten raw or suitable for salads and serve it with the blanched meat slices with a dressing. 

Here, I used a sesame flavour salad dressing and it turns out well. 

It is aromatic, savoury and sweet. Chilli oil can be added to increase the spiciness.

Ingredients

1 small zucchini – washed and shredded

1 yellow onion – peeled and finely sliced

1/2 red carrot - peeled and shredded

1 tomato - cut thin strips

1 red chilli – seeded and chopped

1 stalk coriander – chopped

Some toasted sesame seeds

150 – 200 gm streaky pork belly – cut in 2 inch lengths

Dressing [combined]

2 tbsp sesame paste

1 tbsp each oyster sauce, light soy sauce and sesame seed oil to taste

1 tsp sugar

2 tbsp cold water

1. Soaked shredded ingredients in boiled cold water for a few minutes, drain in colander.  Place them on serving platter.
2. Combine dressing ingredients, taste to adjust.
3. Bring a pot of water to boil, blanch meat slices until cooked through [when the water turns clear, the meat is cooked].   Dish up and place over vegetables.
4. Drizzle over the dressing. Sprinkle toasted sesame seeds.
5. Serve immediately.
   
   
   
   

THAI MANGO SALAD FRIED SALMON

This is a very easy dish to prepare, yet it is so tasty and  appetising.

The Thai style mango salad is not only suitable to serve with fried fish but also good for pan fried or blanched prawns  and squids.  Tastes savoury and sourish, the sweetness is from the chilli sauce and mangoes.  Noticed that there is no sugar added in this sauce.

There is only 2 separate things to do - one is to prepare the salad and the other is to fry the salmon pieces.  What a quick and easy dish to prepare.  Presentable too.

Ingredients for Mango Salad

1 medium size ripe mango - peeled and cubed

1 stalk coriander - chopped

5 pips garlic - chopped

1 red chilli - seeded and chopped

some lemon zest

1 tbsp each lemon juice, apple cider vinegar and fish sauce

3 tbsp sweet chilli sauce

2 pieces salmon blocks or fillet

1. Mix all the salad ingredients well and chill in fridge until required.
2. Heat up a non-stick pan, add some oil and fry salmon pieces until cooked and brown on both sides.
3. Dish up on serving platter, top with Thai mango salad.
4. Serve immediately.
   
   
   

KERABU BAK PHOEY [PORK SKIN KERABU]

This is the first time I prepare this Kerabu.  The more common Kerabu which I know are Jellyfish Kerabu, Kerabu Bok Nee and Mixed Vegetable Salad etc. 

I have seen this recipe from the book  Nyonya Flavours but never thought of trying it until yesterday when I had in hand some very nice pork skin from the butcher.

So this is it, crunchy, tasty and spicy pork skin kerabu.  This salad is packed with collagen from the pork skin.

The recipe is very simple from Nyonya Flavours [my selected cookbook for Cookbook Countdown Event - February 2016]. 
Ingredients
300 gm pork skin - cleaned *
150 gm cooked shrimps - shelled and sliced
60 [6] shallots or 1 big onion - peeled and thinly sliced
some chopped coriander leaves
Dressing [combined]
2 tbsp sambal belacan
2 tbsp toasted grated coconut - pounded
2 tbsp sugar to taste
2 tbsp lime juice
salt to taste [optional]

1. Bring a pot of water to boil, add in the pork skin.  Boil until soft but still firm to the bite about 20-25 minutes.
2. Drain and cool.  Cut the skin into thin strips [>1 cm] or finer as preferred.
3. Toss pork skin with remaining ingredients and dressing.
4. Serve.
   
   
   

* Note - To clean the pork skin, wash with salt, cornstarch and some water.  Scrape the surface with a sharp knife, shaving off any bristles.  Also slice off any excess fats that may be attached to the skin.  Blanch pork skin in hot water, then boil in a pot of clean water [step 1].

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray

JELLYFISH KERABU [KERABU HAI TAY]

No idea why jellyfish are easily available during this time of the year.  Is this item an ingredient for Yee Sang or for some other dishes or steamboat? Anyway, I jellyfish salad is my favourite which I only get to enjoy during course dinners when it is served together with others in the first course.

It is crispy, tasteless on it's own but combined with other ingredients and a sweet sour dressing, it's awesome.

Since I have most of the ingredients ready in my fridge, I bought some fresh jellyfish from the fishmonger at the wet market to make this appetising salad.

I made half portion of this recipe enough for 3-4 persons.

Recipe adapted from Nyonya Flavours

Ingredients

300 gm jellyfish

100 gm cooked shrimps - sliced

1 big onion or 4 shallots - peeled and thinly sliced

1/2 ginger flower - finely sliced

some mint leaves

2 tbsp toasted grated coconut [kerisek]

2 tbsp ground toasted peanuts

Dressing - combined

2-3 tbsp sambal belacan

4 tbsp lime juice

2 tbsp sugar or to taste

1. Wash jellyfish and place in a colander in the sink.  Pour hot water over the jellyfish to blanch, then rinse under running tap water immediately to stop further cooking.  Drain and slice jellyfish thinly.
2. Combined the dressing ingredients, taste to adjust seasoning.
3. Toss well all the ingredients with the dressing. 
4. Serve or chill in the fridge.
   

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray