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September 6, 2006
Actually, this post is more about the salad bowl rather than the salad. If you want to know more about the salad, it’s very similar to this one which I made before. The dressing is pretty simple. Add wasabi, good olive oil, honey, some Cointreau and shake it up real good until emulsified. The salad is pretty much the same make up as this one.
The salad bowl was specially commissioned for me by my sis. It’s hand painted, unique, one of a kind bowl. If you enlarge the picture, you’ll see the elegant, green floral motif. It’s light, fresh and green just like the salad. The artist is a lady called Pauline Choe. I know not much of her except that she is Peranakan. She didn’t even come up on Google. Anyway, her company is called Embok, she operates from her home in Frankel Place and her number is 64494568 or 96739435 (it was on her name card which was attached to the gift).
Great salad, even better bowl!
July 31, 2006
Another weekend meal which was really yummy.
Broth: Made with Kombu (Kelp) and Carrot. Should give you a nice clear broth
Boil Organic Mee Sua in water and drain. While hot stir in garlic olive oil and some Wasabi. Stir through until completely combined.
Bring broth to boil and add tofu until heated through. Switch off fire and add torn lettuce leaves. The lettuce leaves will wilt very nicely in the hot broth. Add boiled eggs and serve.
Very healthy, low fat, no salt, vegetarian, mostly organic. Very satisfying. Nice light flavour infused with a bit of subtle kick from the wasabi.
July 24, 2006
1. Marinade the marlin loin with tri coloured pepper
2. Sear over superhot pan with garlic flavoured olive oil
3. Toast organic pumpkin seed
4. Cut lettuce and tomato
5. Crumbled cooled seared marlin into vegetables
6. Add toasted organic pumpkin seed
7. Toss with salad dressing
Salad Dressing: Mix organic India Honey, Wasabi and Olive Oil and whip until creamy consistency
Delicious. No salt. Tasted better than it looks on the photos (not enough colours).
May 27, 2006
Marinade the veggies in olive oil and lots of wasabi for about 6 hours. I used garlic, onions, japanese sweet potato, red capsicum, baby corn and carrots. Bake in 220 degrees centigrade oven for 40 minutes.
Easy. Yummy.
April 21, 2006
Tonight, Japanese was the go. I got the Japanese items from a great Japanese supermarket called Meidi-ya on River Valley Road. Must be a pretty authentic one as there are usually hoards of Japanese there. You can visit them at http://www.meidi-ya.com.sg/
CWF made the salad and the salad dressing which was very yummy! I'm not sure how it was made but it had caramelized onion, red wine vinegar, olive oil, among others. The picture of the salad and dressing below (before being tossed):
The rest of the meal was pretty straight-forward as it was just arranging it and enjoying it with shoyu and wasabi. I've included the pictures of the sashimi and sushi below. Served with hot sake, it made for a perfect wind down of the work week!
Sushi and Sashimi 
Lemniscates are Forever 