Thai Salad with Shirataki Noodles

I used a package of Shirataki noodles to make Thai salad. Just right for a hot summer night when you don't feel like eating anything heavy.

Thai Salad with Shirataki Noodles

1 bag of Shirataki noodles, I used darker noodles, but you can use white noodles.
1 Tbsp dried shrimp
1 clove garlic, minced
1 stalk celery, thinly sliced
1/2 cucumber, thinly sliced
1/2 cup of red and yellow peppers, julienned
1/4 red onion, thinly sliced
1/4 jalapeño pepper, diced
A few leaves of mint, Thai basil or cilantro, chopped
1 tsp canola oil
1/2 tsp sriracha sauce
1/2 tsp sesame seeds

Dried shrimp. A great flavor enhancer. 

Sriracha sauce

Sauté it with shrimp and garlic 

Add your favorite crunchy vegetables...

... and herbs. These are mint and Thai basil from our garden.

Dressing:
1 Tbsp fish sauce
1 Tbsp soy sauce
1 tsp honey
1 tsp rice wine vinegar
1/2 lime, juiced
1/4 tsp grated ginger

Dressing

Blanch Shirataki noodles for a couple of minutes. Drain. In a skillet, warm canola oil and sauté garlic and dried shrimp. Add Shirataki noodles and cook until almost all the moisture is gone. Add sriracha sauce and sesame seeds and cook for another minute. For the dressing, combine all the ingredients in a small bowl and whisk well. In a big serving bowl, transfer cooked Shirataki noodles and cut vegetables and herbs. Pour the dressing and toss. Serve chilled.

Squeeze fresh lime before serving

Click if you like this post

Hot Spring Egg in Microwave?

I was browsing the web and read an article on how to make a hot spring egg in microwave. What? You can't, can you? Really? I had to try it myself and find out.

Hot spring egg made in microwave

The yolk came out just right. The white could be a bit harder for my taste.

Hot Spring Egg in Microwave

1 egg
1/2 cup water
1/2 tsp noodle dipping sauce
Wasabi paste

In a small ramekin, crack an egg. Add water. Cover it with a plastic wrap. Microwave it (600W) for 40 seconds. Reheat for another 10 seconds. Reheat again for another 10 seconds. Keep adding 10 seconds until desired doneness. I microwaved mine for a total of 60 seconds. Take a big spoon and carefully drain the water by tipping the ramekin. Make sure to discard as much water at this point if you don't want a watery hot spring egg!

Don't forget to add water.

Waiting....

After 40 seconds. Try another 10 seconds.

Let me tell you. It worked! It tasted just like the hot spring eggs I made in Ontama-gokko, which is a set-it-and-forget-it device I use, and it takes 20 minutes to make. I can make them now in about a minute. Love it! 

Ontama-gokko 

Hot spring egg made in Ontama-gokko. Perfect in every way.

The microwave version is not as pretty as the one made in Ontama-gokko. The egg white is not contained in a small egg shell, so it tends to spread out more. But the consistency is just about right. If I have the patience to wait for 20 minutes, I would still use Ontama-gokko, otherwise, I'd go with the microwave.

Also read...

• Let the Great Experiment Begin! Part I
• Let the Great Experiment Begin! Part II
• Let the Great Experiment Begin! Part III

Click if you like this post

Watermelon Jalapeño Cooler

We've been loving our Blendtec blender! We are still learning to use the right cycles for the right food, but the results have been more than satisfactory! With the blender, I made watermelon cooler, with a kick of jalapeño pepper. It screams summer!

Effervescent summer cooler

Watermelon Jalapeño Cooler
(For two servings)

2-3 cups watermelon chunks
1/2 lime juice and zest
A few mint leaves
A few slices of cucumber
A few slices of jalapeño
Splash of sparkling water

Combine all except for sparkling water and jalapeño in blender and blend. Pour it in a glass with ice cubes almost all the way up and top off with a splash of sparking water. Add a thinly sliced jalapeño pepper and cucumber. 

Our Blendtec hard at work!

Cucumber and jalapeño pepper from our friends G&D. Thank you guys!

For a grown-up version, you can add a shot of vodka, gin or tequila.

Jalapeño pepper adds a nice kick. 

Click if you like this post

Zha-cai and Cucumber Salad

Chinese pickled zha-cai is a versatile flavor enhancer in my cooking. I use it as a topping for tofu, stir-fry it with chicken, or just use it to simply season other vegetables. Pickled with special seasonings, zha-cai has a depth of flavor that's like no other. You may say it's an acquired taste, but once you meet this flavor, you find yourself wanting more!

Pairs well with a glass of cold sake.

Zha-cai and Cucumber Salad

1 cucumber, sliced
1 Tbsp pickled zha-cai, julienned 
1/2 tsp konbucha powder
1/4 tsp chili sesame oil, adjust to your liking
Sprinkles of Japanese chili pepper
Sprinkles of sesame seeds

In a bowl, combine sliced cucumber, zha-sai, konbucha, chili oil and sesame seeds and massage them gently. Chill until ready to serve.

Zha-cai in a jar.

This is what zha-cai looks like in a jar.

Konbucha powder, chili sesame oil and chili pepper

Mix them up and chill.

Thanks to our friends G and D for the beautiful cucumbers!

Click if you like this post