Skip to main content
logo
Food Advertising by

Rice vermicelli and cuttle fish salad ~ 米粉和墨鱼沙拉



What do you do when you're told last minute that you are eating alone?   That was what happened to me recently and fortunately I had some chicken breast meat, a Japanese cucumber and some rice vermicelli.  So I just mixed all these together and  topped with some homemade sauce and lightly toasted cuttle fish, whipped up this salad...... Yum!






Rice vermicelli and cuttle fish salad ~  米粉和墨鱼沙拉

Ingredients
2 pcs dried cuttle fish, lightly toasted and shredded
150 gm rice vermicelli, blanched and drained
100 gm chicken breast meat
2 kaffir lime leaves, cut finely
2 shallots, sliced thinly
1 Japanese cucumber, seeds removed and sliced

Seasoning for chicken - season with some salt, a bit of sugar, pepper

Homemade dressing
2 bird eye chillies, cut
1 heaped Tbsp peanut butter (creamy or chunky)
1 Tbsp honey
2 Tbsp fresh lime juice
1/2 Tbsp fish sauce
lightly toasted sesame seeds to garnish

Method
Poach or steam the chicken, let cool and shred into pieces
Soak the dried vermicelli in water to soften , then blanch in hot water,
drain and set aside
Place the sliced cucumber on the base of the serving plate
Mix the peanut butter with 1 Tbsp of hot water, add in lime juice, fish sauce,
bird eye chillies and honey
Pour this sauce into a mixing bowl
Mix in the kaffir lime leaves and shallots
Add in the blanched rice vermicelli, shredded chicken, toss gently to mix
Mix in the cuttle fish and sesame seeds
Put the mixed rice vermicelli over the cucumber
Serve





Comments

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…