“Korean Carrot Salad” Grilled Cheese

  6 months ago       53 notes
  food  carrot  salad  sandwich  grilled cheese  photographers on tumblr  

This “Korean” salad is Korean by name but Russian by birth, and is most likely the Russian interpretation of something else that originated in East Asia. The history of this dish is largely based on oral traditions which are often conflicting. It’s still questionable if an ahjumma is even involved in the making of this dish.

In any case, I made it and fell in love with it. It’s dead simple to make and tastes great to boot. I even entertained the idea of stuffing it between two slices of bread and invited a slice of cheese and a runny sunny side-up to come along and made a sort  of grilled cheese with it - the end product was pretty darn good, to say the least.

“KOREAN CARROT SALAD” GRILLED CHEESE:

[ 5 big carrots + 3 cloves of garlic + 1 small onion + 1 tablespoon crushed coriander seeds + 3 tablespoon oil  + 2 tablespoon white vinegar + 1 teaspoon salt  + 1 teaspoon pepper + 1 tablespoon honey or 1 tablespoon sugar  + 2 tablespoon sesame seeds ]

In a small bowl mix coriander seeds, vinegar, oil, salt, pepper, and honey (or sugar). 

Slice the carrots into sticks or use a special grater to grate them into sticks. 

Peel and chop the onion and garlic. Put the carrots, onion and garlic into a big bowl. Pour the dressing over the carrot mixture and sprinkle with some sesame seeds.

Mix it well and let it stay for 15-20 minutes if you like your carrots a little crunchy, or 30 minutes to 1 hour to let it soften and absorb more of the flavor. 

Now you can eat the salad on its own or as a side to a dish and it’ll still taste delicious.

But I decided to put it between two slices of bread along with a slice of cheese and a fried egg and made a grilled cheese out of it.

Enjoy!

  6 months ago       149 notes
  food  carrot  salad  sandwich  grilled cheese  

The house management team took a momentary leave of absence and so the Sister and I are left to fend for ourselves against hunger pangs - which really isn’t that much trouble at all, to be honest. She took the blender out, pour in about 1/4 jug of skim milk and added 4 scoops of the strawberry cheesecake ice cream that I made (recipe to come) while I made these. We didn’t finish cooking (if you can call it that) at the same time, but it was pretty close. It really is that quick to make.

BOCADILLO DE CALAMARES:

[ 4 tablespoon plain flour + 4 tablespoon cornflour + 300g squid, cleaned and cut into rings + salt & pepper to taste + parsley flakes + oil , for frying ]

Slice open the rolls and lay them open on a baking sheet and lightly toast.

You can get the squids cleaned at the supermarket, but if you wish to try for yourself, then follow these steps to clean them:

• Holding the body firmly, grasp the head and pull gently, twisting if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come with it.
• Cut the tentacles from the head just above the eyes. At the center of the tentacles is a small beak. Squeeze to remove and discard.
• Set aside the the tentacles to use (they’re edible and tasty). If the recipe calls for ink, reserve it, otherwise discard the head and ink sac.
• At the top of the body, there is a clear piece of cartilage. Pull it out and discard.
• Under cold running water, wash the tube carefully, inside and out, to get rid of any sand or other remaining tissues, and wash the tentacles carefully as well.

With a sharp knife, cut the squid bodies into 1-inch rings.

Heat 2 cups of oil in a deep pot over medium heat until it reaches 325ºF on a candy thermometer.

Put the flour in a large mixing bowl and season with salt, pepper and put in the parsley flakes.

Add the squid rings and tentacles and coat with the flour. Drop the floured squid into a mesh strainer or colander and shake gently to knock off any excess flour.

Working in batches, fry the squid in the hot oil until golden, about 45 seconds. Transfer to a paper towel-lined plate with a slotted spoon and drain.

Allow the oil to return to 325ºF between each batch.

Spread ½ tablespoon of allioli  (mayonnaise and garlic with a squeeze of lemon) on each side of the toasted rolls. Fill each roll with fried squid and serve immediately.

BOCADILLO DE CALAMARES:

[4 tablespoon plain flour + 4 tablespoon cornflour + 300g squid, cleaned and cut into rings + salt & pepper to taste + parsley flakes + oil , for frying ]

1. Slice open the rolls and lay them open on a baking sheet and lightly toast.

You can get the squids cleaned at the supermarket, but if you wish to try for yourself, then follow these steps to clean them:

• Holding the body firmly, grasp the head and pull gently, twisting if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come with it.
• Cut the tentacles from the head just above the eyes. At the center of the tentacles is a small beak. Squeeze to remove and discard.
• Set aside the the tentacles to use (they’re edible and tasty). If the recipe calls for ink, reserve it, otherwise discard the head and ink sac.
• At the top of the body, there is a clear piece of cartilage. Pull it out and discard.
• Under cold running water, wash the tube carefully, inside and out, to get rid of any sand or other remaining tissues, and wash the tentacles carefully as well.

1. With a sharp knife, cut the squid bodies into 1-inch rings.
2. Heat 2 cups of oil in a deep pot over medium heat until it reaches 325ºF on a candy thermometer.
3. Put the flour in a large mixing bowl and season with salt, pepper and put in the parsley flakes.
4. Add the squid rings and tentacles and coat with the flour. Drop the floured squid into a mesh strainer or colander and shake gently to knock off any excess flour.
5. Working in batches, fry the squid in the hot oil until golden, about 45 seconds. Transfer to a paper towel-lined plate with a slotted spoon and drain.
6. Allow the oil to return to 325ºF between each batch.
7. Spread ½ tablespoon of allioli  (mayonnaise and garlic with a squeeze of lemon) on each side of the toasted rolls. Fill each roll with fried squid and serve immediately.

Enjoy!

  11 months ago       51 notes
  food  bocadillo de calamares  sandwich  squid  food blog  cooking blog  recipe blog  

“Chicketta” Sandwich & Chocolate Egg Cream

  1 year ago       232 notes
  food  sandwich  chocolate egg cream  drink  mother's day  food blog  cooking blog  recipe blog  photographers on tumblr  

My mother loves sandwiches. And she loves it when I used to experiment as to what would go into a sandwich whenever she asked me to make her one (her favourite was the vegetable omelette topped with grilled eggplant slices; visionary, I know). This sandwich was made with her in mind and it’s a kosher, somewhat healthier alternative to the famous Porchetta sandwich served in Meat & Bread. The original M&B Porchetta sandwich (of which you can find the recipe for here) consists of a ciabatta roll filled with juicy, tender and salty slices of pork with bits of fat and thick, crispy skin. This is then topped with an Italian salsa verde (the one without the tomatillos). When I saw that episode of DDD, I knew I had to make an alternative. - here the pork is replaced with grilled chicken and the crackling is replaced with crispy pan-fried chicken skin. 

The only trouble was they don’t sell ciabatta bread in this country (or any other bread except whole wheat and white, for that matter). And so I included a recipe for it, should you wish to make some yourself. This recipe is the shortcut version; no biga required nor the 12+ hours wait. Highly useful when you want to have breads that look like this:

in quite a jiffy. Granted, I can’t eat pork and so will never really know what the real deal tastes like, but I gander this will also tickle your taste buds. I’m also including a recipe for Chocolate Egg Cream because, you know, just because.

And on a final note, a very happy Mother’s day goes out to mothers, Màder, Amma, Umma and Móðir(s) around the world!

Let’s proceed!

CIABATTA ROLL (adapted by Jen Menke from the recipe on The Fresh Loaf):

[ 500g (3 + 5/8 cups) of all-purpose flour  + 475g (2 + 1/8 cups) water + 1 teaspoon yeast + 2 teaspoon salt ]

Set up: Put a baking stone to go across one oven rack. If not using a stone, then plan to bake the ciabatta directly on a sheet pan/cookie sheet lined with parchment paper. Plan to add a few minutes to the baking time if not using a stone.

If using steam (which contributes to slightly more rise and a thinner, crisper crust), place a medium cast iron fry pan in the bottom of the oven which you preheat in the overn and pour hot water in to create steam.

A KitchenAid is highly valuable for dough work such as this, so put all the ingredients into the bowl and using the paddle attachment, mix on low speed (speed 2-3) for roughly for 3 minutes and then let it rest for 10-20 minutes (you can skip this step if you’re in a rush).

After the rest, turn the mixer to high (speed 8 on a KitchenAid) until the dough starts to crawl up the paddle. When the dough starts climbing the paddle, switch to the hook attachment. Continue mixing - you’ll know it’s done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl. 

Place into a well oiled container and let it triple (for me this takes about 2.5 hours)

Empty on to a floured counter (scrape if you must, however you gotta get the gloop out), cut into 3 or 4 pieces.

Dust your hand, the dough and the work surface liberally with flour and then using your hands or two bench scrapers, lift, pull and stretch the dough, folding it over on itself once in every direction.

Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500F.

After 45 minutes or so the loaves should be puffy and wobbly. Stretch and fold each piece once more then, using your knuckles, gently pound out the bubbles and mostly deflate the dough. After deflating, use the bench scraper, dust loaves well with flour again and coax the dough into the final shape of the loaves. Cover again for 30 minutes

Dust a large sheet of parchment paper set on top of a similar sized cutting board, with flour.

Using two bench scrapers, transfer the dough onto the floured parchment. Dust the top with flour again, dip the scrapers into the flour and coax back into a nice loaf shape. Repeat for the other loaf. Dust with flour again before baking.

If using steam, fill a cup with about 3/4 cup warm/hot water and have it ready. Slide the loaves, along with the parchment onto the baking stone or a baking tray. Then carefully pour the hot water into the cast iron pan or a baking tray below. Shut the oven door and set the timer for about 8 minutes.

When the loaves are well browned, remove to a cooling rack. Let loaves cool completely before cutting. Let it cool - because the bread will compress if you cut it before it is cooled and the interior will be a little damp and mooshed.

And now for the components of the sandwich:

SALSA VERDE:

[ 1 bunch parsley + 1/2 cup oil + 1 teaspoons toasted cumin seeds + 1 teaspoons toasted coriander, ground + 1 teaspoons chili flakes + salt + 2 cloves garlic + zest of 1 lemon + lemon juice from 2 lemons ]

In a food processor or blender, puree the salsa verde ingredients until smooth.

Set aside until needed.

GRILLED CHICKEN:

[ 2 tablespoon brown sugar + 2 teaspoon salt +  1 tablespoon paprika + 1 1/2 teaspoon garlic powder + 1/2 teaspoon fresh ground pepper + 2 chicken breasts ]

Mix all the spices together. 

Use a paper towel to pat-dry the chicken breasts. Rub with the seasoning mix.

Using an outdoor grill or lightly greased iron skillet,  grill the chicken over high heat, turning once, until cooked through and lightly charred, about 6 minutes.

OPTIONAL: CRISPY CHICKEN SKIN

[ Skin from a whole chicken or 4 chicken breasts or leg/thighs + salt ]

Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat.

Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over.

Once you have turned the chicken skins over, salt them.

When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat.

Then place them on a cutting board and cut them into strips.

ASSEMBLY:

Assemble the sandwiches by slicing the ciabatta rolls lengthwise and topping it with the grilled chicken pieces. Add a bit of crispy skin chicken and a drizzle of salsa verde. 

Serve with mustard.

And have some Chocolate Egg Cream for a drink, of course.

CHOCOLATE EGG CREAM:

[ 1 ounce chocolate syrup + 1 ounce cold milk + 8 ounces chilled seltzer or sparkling water ]

Pour chocolate syrup into a large glass. Pour milk on top of chocolate syrup; stir until completely incorporated and smooth, about 30 seconds.

Slowly pour seltzer water into chocolate mixture, stirring constantly. Mixture will foam and bubble. Serve immediately.

CIABATTA ROLL:

[ 500g (3 + 5/8 cups) bread flour  + 475g (2 + 1/8 cups) water + 1 teaspoon yeast + 2 teaspoon salt ]

Set up: Put a baking stone to go across one oven rack. If not using a stone, then plan to bake the ciabatta directly on a sheet pan/cookie sheet lined with parchment paper. Plan to add a few minutes to the baking time if not using a stone.

If using steam (which contributes to slightly more rise and a thinner, crisper crust), place a medium cast iron fry pan in the bottom of the oven which you preheat in the overn and pour hot water in to create steam.

1. A KitchenAid is highly valuable for dough work such as this, so put all the ingredients into the bowl and using the paddle attachment, mix on low speed (speed 2-3) for roughly 3 minutes and then let it rest for 10-20 minutes (you can skip this step if you’re in a rush).
2. After the rest, turn the mixer to high (speed 8 on a KitchenAid) until the dough starts to crawl up the paddle. When the dough starts climbing the paddle, switch to the hook attachment. Continue mixing - you’ll know it’s done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl. 
3. Place into a well oiled container and let it triple (for me this takes about 2.5 hours)
4. Empty on to a floured counter (scrape if you must, however you gotta get the gloop out), cut into 3 or 4 pieces.
5. Dust your hand, the dough and the work surface liberally with flour and then using your hands or two bench scrapers, lift, pull and stretch the dough, folding it over on itself once in every direction.
6. Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500F.
7. After 45 minutes or so the loaves should be puffy and wobbly. Stretch and fold each piece once more then, using your knuckles, gently pound out the bubbles and mostly deflate the dough. After deflating, use the bench scraper, dust loaves well with flour again and coax the dough into the final shape of the loaves. Cover again for 30 minutes
8. Dust a large sheet of parchment paper set on top of a similar sized cutting board, with flour.
9. Using two bench scrapers, transfer the dough onto the floured parchment. Dust the top with flour again, dip the scrapers into the flour and coax back into a nice loaf shape. Repeat for the other loaf. Dust with flour again before baking.
10. If using steam, fill a cup with about 3/4 cup warm/hot water and have it ready. Slide the loaves, along with the parchment onto the baking stone or a baking tray. Then carefully pour the hot water into the cast iron pan or a baking tray below. Shut the oven door and set the timer for about 8 minutes.
11. When the loaves are well browned, remove to a cooling rack. Let loaves cool completely before cutting. Let it cool - because the bread will compress if you cut it before it is cooled and the interior will be a little damp and mooshed.

SALSA VERDE:

[ 1 bunch parsley + 1/2 cup oil + 1 teaspoons toasted cumin seeds + 1 teaspoons toasted coriander, ground + 1 teaspoons chili flakes + salt + 2 cloves garlic + zest of 1 lemon + lemon juice from 2 lemons ]

1. In a food processor or blender, puree the salsa verde ingredients until smooth.
2. Set aside until needed.

GRILLED CHICKEN:

[ 2 tablespoon brown sugar + 2 teaspoon salt +  1 tablespoon paprika + 1 1/2 teaspoon garlic powder + 1/2 teaspoon fresh ground pepper + 2 chicken breasts ]

1. Mix all the spices together. 
2. Use a paper towel to pat-dry the chicken breasts. Rub with the seasoning mix.
3. Using an outdoor grill or lightly greased iron skillet,  grill the chicken over high heat, turning once, until cooked through and lightly charred, about 6 minutes.

OPTIONAL: CRISPY CHICKEN SKIN

[ Skin from a whole chicken or 4 chicken breasts or leg/thighs + salt ]

1. Lay the chicken skin, fat side down, in a non-stick pan set over medium-low heat.
2. Slowly crisp the skins, letting the fat render. Press them down with a wooden spoon if air pockets develop. Cook them for 5-8 minutes before flipping them over.
3. Once you have turned the chicken skins over, salt them.
4. When the chicken skins are browned and crispy, remove them to a paper towel-lined plate to absorb the excess fat.
5. Then place them on a cutting board and cut them into strips.

ASSEMBLY:

Assemble the sandwiches by slicing the ciabatta rolls lengthwise and topping it with the grilled chicken pieces. Add a bit of crispy skin chicken and a drizzle of salsa verde. 

Serve with mustard.

And have some Chocolate Egg Cream for a drink, of course.

CHOCOLATE EGG CREAM:

[ 1 ounce chocolate syrup + 1 ounce cold milk + 8 ounces chilled seltzer or sparkling water ]

1. Pour chocolate syrup into a large glass. Pour milk on top of chocolate syrup; stir until completely incorporated and smooth, about 30 seconds.
2. Slowly pour seltzer water into chocolate mixture, stirring constantly. Mixture will foam and bubble. Serve immediately.

Enjoy!

  1 year ago       217 notes
  food  sandwich  chocolate egg cream  drink  food blog  cooking blog  recipe blog  

Steak Sarnie

  1 year ago       669 notes
  food  steak sandwich  sandwich  jamie oliver  photographers on tumblr  

What do you do when you have a stale loaf of baguette, a bag of mizuna hanging by a moment and have found out that you’ve landed in the Internal Medicine department, set for a 12-week rotation?

You make a damn good sandwich, that’s what you do.

If your bread has gone stale, then have no fear. That stick is not only limited for french toasts and/or bread puddings (although there isn’t anything wrong with those options at all, mind you). 

Just wrap it up with a damp cloth and stick it in a 200C oven for 5 minutes and it will be as good as new; well, almost - at least good enough to make a sarnie with.

STEAK SARNIE (slightly adapted from the recipe by Jamie Oliver)

[ A piece of steak, about 300g +  1 loaf of ciabatta or baguette + a small handful of store-bought or home-made jarred roasted peppers  + a couple of sprigs of fresh flat-leaf parsley + mayonnaise + yellow mustard + a large handful of rocket or mizuna leaves ]

Sprinkle the steak with salt and pepper and drizzle with olive oil. Rub the flavours into the meat, then flip over and repeat on the other side. Pound the steaks once or twice with your fists to flatten them a little, then put them into the screaming-hot griddle pan to cook for 1 to 2 minutes on each side for medium rare, or longer if you prefer.

Put the ciabatta or baguette loaf into the bottom of the oven at 200C.

Finely chop the peppers on a large clean board. Move the steaks to the board and drizzle with extra virgin olive oil. Let the steak rest for 3-5 minutes.

Finely chop a few parsley leaves, mixing them in with the peppers and all the steak juices. Scrape the pepper mix to one side of the board. Slice up the steaks at an angle. 

Get the ciabatta or baguette out of the oven and slice it open. Drizzle with extra virgin olive oil. Spread over the mayo and mustard, then arrange the rocket or mizuna leaves on one half. Lay the steak slices on top. 

Mix and scrape the peppers and juices from the board and scatter over the meat, then top with the other slice of bread, pressing down slightly to keep it intact.

STEAK SARNIE:

[A piece of steak, about 300g +  1 loaf of ciabatta or baguette + a small handful of jarred roasted peppers  + a couple of sprigs of fresh flat-leaf parsley + mayonnaise + mustard + a large handful of rocket or mizuna leaves]

1. Sprinkle the steak with salt and pepper and drizzle with olive oil. Rub the flavours into the meat, then flip over and repeat on the other side. Pound the steaks once or twice with your fists to flatten them a little, then put them into the screaming-hot griddle pan to cook for 1 to 2 minutes on each side for medium rare, or longer if you prefer. * This depends on the thickness of your steaks, of course, so use your instincts and cook them to your liking.
2. Put the ciabatta or baguette loaf into the bottom of the oven.
3. Finely chop the peppers on a large clean board. Move the steaks to the board and drizzle with extra virgin olive oil. Let the steak rest for 3-5 minutes.
4. Finely chop a few parsley leaves, mixing them in with the peppers and all the steak juices. Scrape the pepper mix to one side of the board. Slice up the steaks at an angle. 
5. Get the ciabatta or baguette out of the oven and slice it open. Drizzle with extra virgin olive oil. Spread over the mayo and mustard, then arrange the rocket or mizuna leaves on one half. Lay the steak slices on top. 
6. Mix and scrape the peppers and juices from the board and scatter over the meat, then top with the other slice of bread, pressing down slightly to keep it intact.

Enjoy!

  1 year ago       65 notes
  food  sandwich  steak sandwich  jamie oliver  

Vegan Fried  Green Tomato Sandwich

  1 year ago       59 notes
  food  sandwich  fried green tomatoes  photographers on tumblr  

This post goes out to the Anon who made a foodwish for something vegan and one sandwich is to be split between Logicianmagician & JenniferC , who answered the theme song trivia correctly (and thanks to those who guessed! It’s actually interesting to see how many knew the answer).

I know that substituting eggs with a mixture of flour, turmeric powder and water is nothing new, but truth be told I’m a bit stumped when this vegan post was requested. I had initially wanted to make a vegan version of the No-Bake Cherry Cheesecake, but I really can’t handle a whole cake in the house right after the last one has just been demolished. In regards to the choice of greens for this sandwich, there are only a few things that tomatoes love most and that’s more tomatoes, salt and basil. So pile on some sweet basil  then dip the whole thing in ketchup. Pure bliss, I promise.

VEGAN FRIED GREEN TOMATOES:

[ 2 Medium sized green tomatoes + 1 cup flour + 3 tablespoon rice flour or regular flour + 1/8 teaspoon turmeric powder + 2 tablespoon water + 3/4 bread crumbs + 3/4 cup corn meal + 1/2 teaspoon cayenne pepper + salt and pepper to taste + oil enough to shallow fry ]

Put the one cup of flour onto a plate.

Combine the 3 tablespoon flour, turmeric powder and water in a shallow bowl. Adjust water if the batter is too thick. You can substitute this mixture for 2 eggs (beaten) if you’re not a vegan.

Combine the breadcrumbs and corn meal in another plate.

Slice the tomatoes into 1-inch thick slices.

Place on a rack on top of some paper towel or a tea towel and sprinkle salt before turning them over. Leave them for 10 minutes so the salt can draw out the water from the tomatoes.

Cover the tomato slice with flour.

Then dip it in the turmeric powder batter (or the beaten eggs).

Then cover it with the breadcrumb-cornmeal mixture.

Return it back to the rack and chill in the fridge for about 10-15 minutes just to firm up.

Heat enough oil in a frying pan to shallow fry the tomatoes on medium-high heat. Fry the tomatoes for 2-3 minutes per side. This allows the tomato to soften a bit and the crust to become crunchy.

Drain on paper towels and serve on toasted bread with vegan mayonnaise, topped with a bunch of basil and ketchup on the side.

Enjoy!

Estimated Nutritional Information:

Makes about 8 tomato slices, serves approx. 2-4

Per Serving:

Total Calories: 289kcals

Carbohydrate: 26.3g

Fat: 19.3g (11g saturated)

Protein: 18g

Cholesterol: 114mg

  1 year ago       85 notes
  fried green tomatoes  vegan  sandwich  food  

I’ve never tasted daikon (I stared at it for too long and it reminded me of the radish spirit in Spirited Away) or even had a banh mi, for that matter, so I’m pretty glad someone made this foodwish. So here it is, as requested by Anon - I hope it doesn’t disappoint.

***

To address the woes of the use of sesame buns, here is an apology from yours truly. The recipe did say to use baguettes but there were none that day in the supermarket (shocking, I know) and so I thought this would make a suitable substitute. Apparently I was wrong - it won’t happen again.

On another note, if you Google “Grilled Chicken Banh Mi”, this post will come up as #6 #3 on the list so I’m pretty psyched about that.

Proceed for recipe:

GRILLED CHICKEN BANH MI (original recipe from Food Wolf)

5 SPICE GRILLED CHICKEN:

[ 2 boneless, skinless chicken breast (or thighs, if that’s what you prefer) + 1 1/2 tablespoon soy sauce + 2 garlic cloves, minced + 2 shallots, sliced thinly + 1/2 tablespoon fish sauce + 1 teaspoon sugar + 1/2 teaspoon 5 spice powder ] OPTIONAL: Salt & pepper

Mix all the ingredients except the chicken and put into a ziploc bag.

Add chicken and turn to coat. Let marinade at room temperatur for 30 minutes - 1 hour.

Meanwhile, make the pickled vegetables:

PICKLED CARROTS & DAIKON:

[ 1/4 cup sugar + 1/4 cup distilled white vinegar + 1/8 teaspoon salt + 1 cup daikon, cut into matchstick-size pieces + 1 cups carrot, cut into matchstick-size pieces ] OPTIONAL: 1/2 teaspoon dried red chilli pepper flakes.

Whisk first 3 ingredients in a large bowl until dissolved. Add daikon and carrots; toss to coat. Let stand at room temperature for 30 minutes to 1 hour.

While you’re waiting for the chicken to marinate and the carrots and daikon to pickle, prepare the rest of the ingredients for the banh mi.

ASSEMBLE WITH:

[ 2-3 tablespoons of your favorite mayonnaise + 1-2 teaspoons of Sriracha hot sauce + 1 cucumber + a handful of cilantro sprigs + 2 6-inch baguettes or rolls ]

Combine the mayonnaise with the sriracha sauce and set aside.

Slice the cucumber thinly and give the cilantro a good rinse and set aside.

Brush the bread with a little olive oil and grill the bread until just toasted.

Finish the chicken & pickled vegetables:

Preheat Broiler.

Cook chicken approx. 6-minutes per side. Check that meat isn’t pink inside before removing from heat.

Transfer to plate; tent with foil to keep the meat warm. When ready to serve, slice.

After the time has lapsed, drain the carrots and daikon well and set aside.

SANDWICH MIS-EN-PLACE:

[ Toasted bread + spicy mayonnaise + sliced cucumbers + 5 spice grilled chicken + pickled vegetables + cilantro sprigs ]

Spread spicy mayonnaise on bottom half of bread.

Top with cucumber slices. Fill sandwich with the meat of one chicken breast (or thigh, if that’s what you have), drained daikon and carrot and cilantro sprigs.

Top with the other half of the bread and serve.

Enjoy!

  1 year ago       669 notes
  food  banh mi  chicken banh mi  sandwich  

I’ve been on a hunt for recipes under 300 calories to share with you guys since most of our NY resolutions probably contained promises to eat healthier or work out more. So what better way to start than with a take on a cafeteria classic?

Base recipe taken from AllRecipes, with a few tweaks here and there.

Sloppy Joes: (Serves 6)

[450g lean ground beef + 40g chopped onion + 35g chopped green bell pepper + 2 cups of water + 1 teaspoon garlic powder + 1 teaspoon mustard (Yellow or Dijon) + 180ml (about 4 tablespoon) ketchup + 1 tablepoon brown sugar + 1 tablespoon Worcestershire sauce + salt and black pepper to taste + 6 hamburger buns]

In a medium skillet over medium heat, brown the ground beef, onion and green pepper. Make sure that you stir while browning so the meat crumbles.Add 1 cup of water to deglaze the meat juices from the bottom of the pan. Let simmer for 10 minutes.

Stir in the garlic powder, mustard, ketchup, brown sugar and worcestershire sauce. Add the other cup of water and reduce heat. Leave to simmer for 30-40 minutes. Season with salt and pepper. Split the hamburger buns and fill with the sloppy joes filling.

I served this with some oven fries/potato wedges flavoured with coriander leaves, which adds another 90 calories.

Nutritional Information:

Amount Per Serving  Calories: 189 | Total Fat: 9.4g | Cholesterol: 50mg

With oven fries, the total comes to about 280 calories. Not too bad, I say.

Enjoy!

  2 years ago       24 notes
  Sloppy Joes  mince  ground beef  sandwich  potatoes  food photography  food blog