Tag Archives : carrot

Japanese Potato Salad {Speedy Recipe}

Japanese Potato Salad

Introducing Spatula, Spoon and Saturday Speedy Recipe. Because I kinda have less time but I am trying to meet the one-new-blog-post a week commitment. So I will be brief. The recipe will be fairly quick and to the point. If you are new to cooking, please feel free to leave questions below.

Ingredients – Salad

  • 3 potatoes, peeled and cut into cubes
  • 1 medium carrot, peeled and grated
  • 1 cucumber, thinly sliced
  • 1 boiled egg

Ingredients – Dressing

  • 3 tbsp Japanese mayonaise
  • 1 tbsp rice vinegar
  • Salt & pepper to taste


  1.   Boil potatoes in salted water until cooked. Drain. Mash lightly.
  2.   While still hot, add grated carrot. The residual heat should be enough to semi-cook the carrot
  3.   Toss through mayo, rice, salt and pepper. Taste and season again if necessary.
  4.   Stir through boiled egg and cucumber.

Serve with

  1. Any Japanese-inspired bento
  2. Barbecued chicken wings (teriyaki glaze)
  3. Ham & cheese sandwich
  4. Beer!!!



Chicken and Leek Pie 9

This post is my ultimate dream – combining the two biggest loves of her life. Josh and Jamie. That’s right, Josh was cooking a Jamie’s recipe. Well, a twisted, modified to his liking Jamie’s recipe anyway. But let’s take a moment of silence to appreciate how lucky I truly am.

(one minute of silence)

Anyway! I came home late one night to find that not only Josh was in the process of making a fabulous cock-a-leekie pie but he had done all the work of taking the process photographs for me. All I had to do was plate it up, take some more photos and we were away.

He got his bitchass back in the kitchen and he made (the two of) us some PIE!

  1. 2 sheets of frozen puff pastry*
  2. a bit of olive oil and a bit of butter
  3. 1 full breast of chicken, chopped into bite-sized pieces
  4. 1 big(ish) leek, cleaned and chopped, discard the dark green part
  5. 1 carrot, chopped
  6. 2 sticks of celery, chopped
  7. 1 cup of white wine
  8. 2 tbsp of flour
  9. 1 cup or so of milk
  10. 3 sprigs of fresh thyme
  11. some salt and pepper
  12. 1 egg

(isn’t Josh an artistic little boy? haha)


Som Tum Thai (Green Papaya Salad, Thai Style) 7

som tum Thai (green papaya salad, Thai-style)

Som tum, I’m led to believe, is actually Laotian in origin. The salad of green papaya is actually quite common among a few countries in South East Asia. The Thai version flowed through from the north east of the country, bordering Laos*

So when the dish reached Central Thailand, it became, well, I guess bastardised hence the word Som Tum Thai (as opposed to Som Tum Lao). The main difference is the inclusion of sweetness by use of sugar and the addition of peanuts. Most som tum peddlers in Thailand will sell different varieties of som tum. This one is my favourite.

som tum ingredients

(clockwise from left: payaya and carrot, palm sugar, snake beans, tomato, lemon, roasted peanuts, dried prawns, chilli and garlic)

I’m not too sure referring to this dish as a salad does it justice. The vegetables and other ingredients are pounded in a pestle and mortar with seasonings (fish sauce, palm sugar, lime juice, tamarind) added one at a time while being pounded and churned. Like Josh said ‘it’s strange how you people beat the hell out of your salad.’

fish sauce, tamarind paste and my awesome pestle and mortar

(fish sauce, tamarind paste and my awesome pestle and mortar)

I have this little gadget that slices the green payaya into strips which can be bought at Asian grocery store. I haven’t got a picture of it at the moment but I’ll get it up later. (more…)

Roast Pork, Roast Veggies, Real Gravy and Apple Sauce 2

roast pork, roast vegetables, apple sauce, peas and real gravy

Right. So I have so far done roast chicken, roast lamb #1, roast lamb #2, so now we’re onto roast pork. I suspect one of these days I’m going to make roast beef and yorkshire pudding to complete the set.

So as usual, we start with our roasting base which are off cuts of vegetables that we use the rest the meat on and use it for gravy a bit later. Leave the skin on these if they are clean, otherwise peel them. The quantity is enough for about 4-6 people.

roasting base for gravy

Roasting Base

  1. 2 onions, sliced
  2. 1 bulb of garlic, each clove lightly crushed
  3. 1 large carrot, thickly sliced
  4. 1 stick of celery, thickly sliced
  5. 2 fresh bay leaves (or dried)
  6. 2 large sprigs of rosemary
  7. olive oil

Scatter all the chopped vegetables on the roasting tray and drizzle with some olive oil and season with a bit of salt and pepper.

roasting pork on base

Roasting the Pork

  1. 1 kg. of boned roasting pork
  2. olive oil
  3. salt and pepper


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