Longer brighter days are coming and I can’t wait. We have a salad almost every night, and with the warmer weather approaching they often take the form of a “meal in a salad”. This dressing hits it out of the park for a delicious flavour bomb to dress pretty much anything with. Give it a try, I guarantee you’ll be hooked.
1/4 cup tamari (can sub soy sauce)
1/4 cup water
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp chili garlic sauce
1 tbsp miso paste
2 tbsp toasted sesame seeds
1 tsp salt
1 tsp pepper
dash of fish sauce (optional but highly recommended)
1 garlic clove, grated (unless they are home grown, then maybe 1/4-1/2 a clove) :o)
1″ ginger, grated
thinly sliced scallions
Put everything in a jar and shake vigorously – really vigorously. If you use warm water it will help loosen up the miso if it’s straight out of the fridge.
This recipe came from our friend Alex – she is an amazing cook, and agreed to let me post it! #abcooks
One of our favourites to order in a Japanese restaurant, this is just as good as restaurant quality. Don’t get me wrong, whenever we can go out to restaurants again (post Covid) I will still be delighted to sit in a booth and order ….. but for now I can at least satisfy my cravings. It is also one of Sloan and Stella’s favourites to order and I just know when we can gather around the Sunday dinner table again this will be requested.
1 lb chicken thighs cut 1 inch pieces
1/4 cup corn starch or potato starch
1/4 cup flour
4 cups canola oil
3 tbsp soy sauce
4 tbsp mirin (sub Sake if you have it)
2 tbsp minced garlic
2 tbsp minced ginger
Reserve the starch and flour for just prior to frying up. Combine soy sauce, miring, garlic and ginger in either a sealable plastic bag or bowl with lid. Stir in the chicken pieces and set aside. You can either do this earlier in the day or at late as 20 minutes before dinner – I find it very flexible.
Heat your oil to 350, if you don’t have a thermometer, just stick a chopstick in – if it sizzles happily, then it is time to add your chicken.
Toss the starch and flour together, then toss with chicken. It doesn’t matter if the coating is uneven, it just means more texture.
Add about 1/3 of the chicken at a time to wok – do not overcrowd. Any time you overcrowd when you are frying it reduces the temperature of the oil and that leads to greasy fried food! Keep the chicken moving while in the wok, and remove when golden brown. Sprinkle immediately with salt. Keeping the cooked pieces in a 200 degree oven allows them to retain their crispness while you do the remaining 2 batches.
DIPPING SAUCES – I’ve given two options because that’s the way I like it!
2 green onions, sliced diagonally into 1/2 inch piece
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
I think the key to this is the dashi. You can easily make your own dashi at home – just look up a few YouTube videos, but for the amount I use, keep some granules in the freezer and it is ready whenever I need it.
I often serve Miso soup to accompany a few other dishes, and this makes it very easy to prep a bit earlier and just leave it simmering – don’t add the tofu or green onions until closer to serving time.
Just like you get in the tropics….. minus the palm trees and ocean breeze. That dang Covid thing is still keeping us at home, during a time of the year when we’d so much rather be in the land of palm trees & sunshine, ocean bobbing and munching coconut shrimp. Never mind the beach, I’d happily settle for just being able to cuddle my granddaughters!!! Enough whining, here is the perfect recipe to make you feel like you’ve escaped to the beach.
2 cups vegetable oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut
1 pound medium shrimp, peeled & deveined
1/2 cup all purpose flour
2 large eggs, beaten well (can just use egg white if you like)
salt and pepper to taste
Heat the oil in a large skillet or dutch oven over medium high heat (350-360 degrees)
Set up 3 dredging bowls:
Season shrimp with salt and pepper, then working with one shrimp at a time, dredge through flour, then egg, then panko/coconut. Press into the panko mixture to make sure the shrimp are well coated. Set aside until you have them all coated.
Working in batches, add shrimp to hot oil and fry until golden brown, turning as necessary until they are crunchy and looking irresistible – around 3 minutes. Transfer to a paper towel lined plate.
Serve immediately with dipping sauce.
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1-2 tbsp sriracha (or to taste)
juice of 1 lime
salt and pepper to taste
Mix well to combine. If you think of it, mix this ahead of time and set in fridge to allow flavours to meld beautifully.
I can’t promise you will smell the ocean when you make these, but it might make you feel a little better about staying home!
I originally got this recipe off Damn Delicious website, and she’s right – they are damn delicious! The dipping sauce is my own concoction and it’s yummy!!