spring onion & radish salad in soy-lemon-sesame vinaigrette

Amazingly - given their popularity in Australian cuisine - I've never bought little red radishes before. I've always been more of a daikon kind of girl. But when I saw bunches of radishes going for cheap, cheap, cheap at the market the other week, I thought it was high time I experimented with them.

spring onion and baby radishes.

Radishes, when raw, have a sharp, spicy flavour which mellows down to a gentle sweetness if cooked. For this recipe, you may use either raw radish, cooked radish, or a combination of both, depending on your preferences. If you serve this salad soon after preparation, the difference will be fairly distinct in both taste and texture, but if you leave the radish slices to marinade overnight, the dressing so infuses them that it becomes much of a muchness - in which case, just leave 'em raw and save yourself the trouble.

This incredibly easy recipe is really just a combination of sliced radishes and spring onions tossed in a vinaigrette of shoyu, lemon and roasted sesame oil. Very simple. Very refreshing.

asian-inspired spring onion & radish salad in soy-lemon-sesame vinaigrette

1 bunch (12 - 15) young radishes about 2 - 3 cm / 1 inch in diameter
2 spring onions (aka scallions)
1 teaspoon shoyu, tamari, or light soy sauce
1 teaspoon lemon juice, or lime
1 teaspoon Chinese sesame oil / roasted sesame oil

Trim the leaves and ends of the radishes. Thinly slice. Leave them raw, or if you prefer, you may boil or steam them till just tender.
Finely slice the dark green part of the spring onions. Don't discard the white parts, though - you can use them in future soups, stocks and stir-fries. Alternatively, you can also boil or steam the white parts to take away their edge, and use them in this salad as well.
Toss together radish and spring onions with soy sauce, lemon or lime juice, and sesame oil, making sure they mix well.
Let the salad marinade serenely in the fridge for at least 30 minutes, or leave it overnight before serving. Makes a great little side dish!

To make this recipe gluten-free, use wheat-free tamari soy sauce.
Use less of the lemon or lime juice if you prefer a less acidic taste.
If you have sesame seeds (I wish I did!), lightly toast and sprinkle through the salad just before serving, for extra flavour and crunch.

asian-inspired spring onion & radish salad in shoyu-lemon-sesame vinaigrette.

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fresh almonds... & green almond pickles!

green almond pickles.

You know what it's like. You're minding your own business, getting your groceries... and suddenly, out of the corner of the eye, you spy something. Something attractive. Something different. Something interesting. Something you'd never tried before. Something you'd like to try. Something that has so much potential... and you know, you just know that you could have something special together, if you'd only muster up the courage to give it a go.

fresh almonds, aka green almonds.

Ah, yes... I'm talking about fresh almonds, also known as spring almonds, or green almonds: the young, fleshy fruit of the almond tree that can be eaten whole.

Fresh almonds mature fast, so keep that in mind if you buy them. If you'd like to eat the entire fruit, do that while they're young - the outer skin turns hard and bitter as they ripen. Of course, all is not lost - you can then eat the nut inside. (Though technically, the part of almond we usually eat is not a nut, but the seed of the almond fruit!)

Anyway, I brought these little beauties home and immediately sliced them in half to investigate. Then I tasted them. The outer skin is tart, the astringent quality reminiscent of an under-ripe fruit, with hints of guava. The translucent inner kernel resembles a mild and refreshing jelly, with an almost lychee-like texture, and a subtle hint of sweetness.

cross-section of a fresh green almond cut into halves.

After sampling my fresh green almonds, I thought they would make fantastic pickles - similar to the ones my mum makes with green mangoes, which I love. And so it was that I made green almond pickles with my fresh almonds... and they turned out just as I hoped - sweet, tangy, with a hint of spice and salt.

We had some really good times, my pickled almonds and I. I'm glad I initiated* our sassy little romance... and I'm sure we'll meet again for round two.

*The almonds insisted they were actually the ones who initiated by looking at me, then looking away, then looking at me again, and that I totally fell for it hook, line and sinker.

300g green almonds (approximately 30 almonds, or 2/3lb)
2 medium-sized hot red chillies
1 cup water
1 cup raw sugar
1/2 cup Chinese white rice vinegar
1/2 tablespoon salt
1/2 teaspoon ground nutmeg

Wash fresh almonds. Slice each almond vertically into halves. For a neater appearance, trim their twiggy ends. If you like, you may also take out the kernels and eat them - the best part for pickling is the outer shell.
Slice chillies horizontally into thin rings.
Transfer the fresh almonds and fresh chillies into sterilised jars. (I sterilise my jars by washing them thoroughly and then letting them sit in boiling water for a couple of minutes.)
In a saucepan, stir water, sugar, vinegar, salt and nutmeg over medium heat until the sugar dissolves. Bring to the boil, then remove from heat and pour over fresh almonds and chillies. Set aside for 10 minutes to cool slightly.
Seal the jars and place in the fridge for a minimum of one week to allow the flavours to fully develop. Give the jars a good shake once or twice a day for the first three days.
After that, the pickles should keep for at least a month in the fridge, probably longer.

*Note: For those in Melbourne who may be interested, I found my fresh green almonds at Cato Fruits & Vegetables. No. 10-12, Cato Street, Prahran, Victoria 3181. Otherwise, other specialty or ethnic food stores might stock them from time to time. I hear they have short, sporadic seasons though, so it's a matter of luck and timing.)

pickled green almonds.

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spicy, light & crispy salt and pepper tofu

Hello, everyone! Here I am, playing with oil again. Nothing crazy, just a spot of shallow-frying... and I've got to say, it's actually quite a wholesome and surprisingly delicate dish, this vegan, gluten-free salt and pepper tofu. I'm popping it into my mouth for a snack... I'm cradling it with gently steamed Asian greens for a meal. It makes a nice little weeknight dinner, or a weekend lunch for one.

So tell me... what do you look for in a salt and pepper tofu dish?

Light, crispy, and well-seasoned on the outside? Hot, silky and tender on the inside?

Something akin to this, perchance?

For me, the answer is yes, yes - and oh yes, that's it! Ah... little bite-sized bite-me pieces of tofu, with a bit of crunch and a bit of tremble...

Here, I used fresh Chinese-style beancurd of a semi-firm texture, the type that is usually sold in tubs of water. They're diced and tossed through a salty, spicy blend of rice flour and cornstarch - seriously, try this... it yields a truly fine, exquisite texture - then sizzled till crisp and golden.

I also steamed some bok choy, then conjured a dressing with light soy sauce, sesame oil, lemon juice, and freshly grated ginger to go with it. Unfortunately, I didn't note down exact quantities for this - but just taste as you go, that's what I did!

light & crispy salt and triple-pepper tofu

200g fresh Chinese-style semi-firm tofu
3 tablespoons rice flour
1 tablespoon corn flour (aka cornstarch)
1/2 teaspoon fine sea salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
4 Sichuan peppercorns, toasted and ground (optional)
oil, for frying

Cut tofu into cubes of 2 - 2.5 centimetres. (Approximately an inch or slightly under.) Whatever you do, just try to make sure they are all of similar size to ensure even frying later.
Thoroughly mix all other ingredients (except the oil) together to create a gluten-free salt-and-pepper flour blend.
Toss tofu cubes through the flour blend, making sure they are coated on all sides. Divide into four batches.
Pour oil into a small frying pan to a height of about 1 centimetre (1/2 inch).
Let the oil warm rapidly over high heat for about 30 seconds, then fry the coated tofu cubes a batch at a time, turning, until golden and crispy on all sides. Retrieve the tofu and drain off excess oil on paper towels. Loosely sprinkle with an extra pinch of salt, if desired.
Serve with vegetables, and perhaps a dollop of rice, and you've got yourself a complete meal!

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chilli garlic cucumber in sesame oil

We're right in the middle of spring now. Flowers are growing, hemlines are shortening... and I am sneezing. Oh hay fever, how I do detest thee.

I'm not partial to pumping myself full of chemicals, but I had a terrible season last year, so when the first symptoms struck this time around, I surrendered immediately. Tablets and sprays, here I come! So far, they seem to be working. Fingers crossed.

Meanwhile, I still like the idea of getting a little boost from natural remedies. Garlic is purported to be good for fighting hay fever. Apparently chilli also helps. With that in mind, I made this easy Chinese-inspired cucumber salad over the weekend.

chilled cucumber in a chilli garlic sesame vinaigrette

Boy, this may be a simple recipe, but it sure is potent. The cucumber is hacked up like firewood, bombarded with minced garlic, scattered with chilli and drenched in sesame oil. Subtlety be damned, this is a dish that shoves itself deep into the receptors of your taste buds and smirks, "here I am!"

chilled cucumber in chilli garlic sesame vinaigrette

2 lebanese cucumbers (or 200-250 g / 1/2 lb of any cucumber), peeled and cut into chunky sticks
2 cloves garlic, minced
1 small red chilli, finely chopped
2 tablespoons Chinese sesame oil
1 teaspoon Chinese white rice vinegar
1/4 teaspoon sea salt (or 2 teaspoons light soy sauce)
1/8 teaspoon raw sugar

Toss all ingredients together till well-combined.
Cover and chill in the fridge for at least an hour.
Lightly toss again just before serving.


While sharp and satisfying at the time of consumption, this cucumber dish WILL result in hours of gloriously pungent breath. Not recommended for romantic dates, unless both parties have a garlic fetish.

Now, I have no idea whether this did anything to alleviate my hay fever, but I'm sure it did me good anyway. If you've had any success with natural remedies, do let me know!

chilled chilli garlic cucumber in sesame oil

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jalapeno rosemary potato fritters

Crunchy fried snacks are awesome. There is no dispute about this in my world. However, for the most part, I have been happy to sit back and relax as a paying customer while someone else prepares my crunchy fried snacks for me.

In an uncharacteristic move, however, I've recently taken to making my own crunchy fried snacks at home. Yes, I am still not fond of using and discarding all that oil. Yes, I still dislike the eau de grease that lingers in my kitchen and on me after the event.

But the rewards of taking things into my own hands are wonderful; it means I can bring my very own crunchy fried snack ideas into fruition. Take today's post subject as an example. I can't get these vegan and gluten-free jalapeno rosemary potato fritters at my local takeaway, but I can sure make them at home. And ain't that grand?

vegan, gluten-free jalapeno rosemary potato fritters.

jalapeno rosemary potato fritters (makes 12 fritters, serves 2 as a snack)

2 medium potatoes (approx. 300g or 2/3 pound)
1 - 2 fresh jalapeno chillies (may be substituted with other types of chilli pepper)
1 sprig rosemary
2 cloves garlic
1/2 teaspoon vinegar
1/2 teaspoon sea salt
1/4 cup rice flour
oil, for frying

Prepping the ingredients...

Peel and shred the potatoes. Lightly rinse in cold water, then squeeze out excess water (but keep in mind that a little moisture is fine, and can actually help adherence when coating with rice flour) and set aside in a bowl.
Slice chillies lengthwise. Discard the seeds if you like it mild. Chop the chillies into thin strips.
Strip rosemary leaves from the sprig. You may leave them whole or roughly chop them.
Mince the garlic.
Toss together shredded potatoes, chilli, rosemary leaves, garlic, vinegar and sea salt.
Mix in rice flour and continue tossing until well combined.

Now the frying!

Prepare a pan or skillet for frying. Pour in enough oil (I used macadamia oil, but any oil with a high smoke point will do) to fill it up to between 2 - 3 cm, or 1 inch, and let it heat up over a high flame for a minute.
For each potato fritter, drop a heaped tablespoon of mixture into the oil and slightly loosen and flatten it to a more uniform thickness. The bottom of the fritter will cook faster, so turn it over once halfway through.
Fry until the fritter takes on a crispy golden appearance and starts to brown a little at the edges on both sides. I fried my fritters one at a time, but if you have a large skillet and deft hands, you could probably do a few at a time.

Drain your jalapeno rosemary potato fritters on paper towels, then serve on a plate while they're hot and crunchy. Enjoy these little bundles of joy with an extra sprinkle of salt and perhaps some freshly ground black pepper. Throw in a dollop of sour cream or yoghurt for good measure. Oh... and you know what else will go with this? A cold beer. Oh yes. Now that would be very nice indeed.

a stack of rosemary jalapeno potato fritters, anyone?

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no-cook spicy chilled vegan avocado soup

You know that scene in Bridget Jones' Diary? You know, the one that sent a gazillion women around the world swooning?

"But the thing is, um, what I'm trying to say, very inarticulately, is, that um, in fact, perhaps despite appearances, I like you. Very much."

"Ah, apart from the smoking, and the drinking, the vulgar mother... and the verbal diarrhea."

"No, I like you very much. Just as you are."

(cue Van Morrison crooning Someone Like You in the background)

avocado

Okay, I have a confession to make. I don't like avocado, just as it is.

Sure, I enjoy some avocado in my salsa, and I was really rather fond of them in these banana avocado pancakes. But a little manipulation is always in order when I prepare an avocado dish: to make it work for me, its uniquely odd taste has to be offset by other elements in the dish and be almost imperceptible.

Which brings us to this delectably refreshing no-cook chilled spicy avocado soup. What do I like about this soup? Well, I like that no cooking is required. I like how it can be made so quickly and easily with just a trusty knife, blender and refrigerator. I like how it is not just lightly chilled - but unreservedly icy cold. I like how it tastes so clean and light, thanks to the raw vegan ingredients. I like that it has the creaminess of avocado and the feistiness of lime, chilli, garlic and mint. I like that it is so easy to wash up afterwards.

In fact, I think I like it, very much. Just as it is.

no-cook spicy chilled avocado soup - the thick, creamy version.

no-cook chilled spicy vegan avocado soup appetizer (serves 4)

chopped flesh of 1 small avocado
juice of 1/2 lime (approx. 1 tablespoon)
1 - 2 small hot chillies, chopped (include the seeds if you like it spicy - I do!)
1 small clove garlic, minced
4 mint leaves
1/4 teaspoon salt
water and ice cubes

- Combine avocado, lime juice, chillies, garlic, mint leaves and salt in a bowl. Gently mash and mix with a fork, cover and set aside in the fridge for at least half an hour to let the flavours marry.
- When serving time beckons, blend all ingredients till smooth, adding water and ice cubes gradually to achieve your ideal dilution and consistency. I made both a thick and a thin version and surprisingly preferred the latter. Do a taste test as you go along!
- Serve this icy-cold spicy avocado soup immediately with with the option of salt and black pepper on the side, plus a wedge of lime.

(Tip: you can adapt this recipe to make a great avocado dip as well - instead of following the steps above, blend all ingredients together without the ice cubes and just a splash of water, then chill in the fridge for at least an hour before serving.)

for a super cool, light and refreshing soup, use more water and ice. tada!

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