Hi!  I know it’s been ages.  You’re probably wondering if I’m here to make an appearance and then disappear after one or two posts… maybe… I don’t know.  But this recipe was too good to pass-up and not share with you.  I know I’ve jumped on the poke bandwagon a little bit late but – this is a revelation.  I have always wanted to have poke bowls for lunch but buying fresh fish and taking it to work has never been an option and the prices for sashimi in the food court at work is ridiculously expensive. So why not buy salmon and cook it sous vide and use that for poke.  The texture is pretty close to sashimi (maybe a little bit on the firmer side) and you can store it for a few days in the fridge if you’re not ready to use it.  Yes, this is super easy to put together and if you aren’t inclined to sous vide your fish – maybe use tofu or prawns instead – even chicken… I don’t know… I don’t even know if this is even a poke bowl anymore… maybe it’s just a soba salad that is disguised as a poke bowl?!?  I’ve brought it to work a couple of times already and it tastes awesome – so yes, you’re welcome.  Haha!

In case, you ARE wondering what happened to me since the last time I posted – well, YOGA took over my life…. and Pilates as well.  In the last year I took a teacher training course in Pilates (two actually but I kinda failed the first one!) and then I decided to take a Yoga 300 hour Teacher Training in Thailand… and now doing another  200 hour training.  I am hoping one day to find a way to blend my passion for food and “movement” (mostly Yoga).  If and only if you ARE interested (and why wouldn’t you be?!) go check out Trissalicious on Instagram. Follow me there – you’ll probably get to see a little bit more of me there.

Salmon Poke with Soba Noodles

Serves Two

    • 2 salmon fillets, sous vide 100 grams each
    • 1 tsp black sesame seeds
    • 2 tsps finely chopped green onions
    • Shredded Carrots
    • Shredded Red Cabbage
    • Edamame
    • Japanese Seaweed
    • Soba Noodles
    • Pickled Cucumber
    • Roasted Sesame Sauce (I used Kewpie)
    1. First Make the Sous Vide Salmon.  I suggest using the recipe here.
    2. Once you are ready to use the salmon, mix around 2 tbsp of roasted sesame sauce and top with black sesame seeds and finely chopped green onions.
    3. Top with the carrots, cabbage, edamame, seaweed, cucumber and whatever else you’d like to add.

Life Changing Cracker

A few days ago I stumbled across a recipe for “Life Changing Bread”. Again, normally I would be skeptical about such a bold statement but given that I had recently made a bold statement of my own, I gave this recipe the benefit of the doubt. So off I went to the health food store to buy ingredients I had never ever heard of (psyllium, flax seed, chia) and $15 later (this was going to be one expensive loaf of bread!) I was ready to bake.

Essentially you mix all the dry ingredients together and bind it with a combination of water, maple syrup and coconut oil. Then you let the bread sit, and then bake for 20 minutes, turn the loaf over and bake for another 40 minutes, then let rest until cool. Was it good? Yes. Was it Life Changing? I’ll have to be honest and say not really. I found the texture to be a little bit… slimy.

Now I normally don’t like eating the edges in a loaf of bread, but I found the edges of this loaf to be particularly yummy – nutty and crispy. So why not slice the rest of the loaf and bake it again to get dry out the dough like a biscotti? So I sliced the rest of the loaf in to thin slices and baked at 175 c for 20 minutes.

Success! This time, the crackers were amazing, on it’s own, topped with pumpkin and cashew spread, topped with cheese and truffle honey etc. The crackers were delicious!
It was only after that I realized that blogger who posted this recipe also had a recipe for Life Changing Crackers on her blog. The technique is different though, it that she spreads the mixture in between two sheets of baking paper and rolls in to a thin sheet.

Whichever way you decide to make the crackers (baking it a third time like I did, or rolling it out in to thin sheets), this is a winner recipe… and dare I agree? Life Changing!

Life Changing Cracker topped with pumpkin and cashew dip

Life Changing Cracker topped with pumpkin and cashew dip

Superfood Salad

Superfood Salad

I am one of those people that are always skeptical of anything “healthy and delicious”. I used to think those two words could never co-exist in the same plate, like “airline food” or “diet ice cream”. I must admit though, in the last few months I’ve had to eat my words, so to speak. I now love to challenge myself to find tasty and healthy food and my salad is the poster child for this. The “fitspiration” comes from a little cafe near where I work called “The Nook”. Smoked Trout, Watercress, Quinoa, Edamame, Beetroot…How can you go wrong with an ingredient list that sounds like a superfood checklist?

I hope I can convince you to try it – I know it’s a bold claim – is this really the best ever Superfood Salad? You’ll have to try it and let me know!

No particular recipe here today – just a general guideline on how I put this together.

Chunks of Black Pepper covered Hot Smoked Trout (or Salmon)
Hardboiled Egg (or a poached egg would be great)
Roasted Beetroot (sliced beetroot drizzled with olive oil and seasoned, then roasted for 25 min at 200c)
Toasted Pine nuts
Caramelized Balsamic Vinegar and a squeeze of lime to dress the salad

Salmon Tarator

Salmon Tarator

At start of this year I signed up for a 10 day challenge on this site. The idea was each day I would get an email prompting me to take on a small risk, in order to do something that would take me outside my comfort zone. For example:
1. Take a new route to work
2. Try a new exercise
3. Go to an event where you don’t know anyone
4. Reach out to someone and tell them you admire them
5. Try a new food

I particularly liked Challenge 8 which was “try a new recipe”. So here it is. This recipe is from Greg Malouf and I’ve adapted slightly based on the ingredients I had on hand. Sometimes I tend to stick to what I know but I’m glad this challenge prompted me to learn a new way to cook salmon and try new flavours with the “Tarator” crust. To cook this Salmon, you will bake each fillet in a parcel for 12 minutes at 80c then turn the fish over and re-wrap and cook another 12 minutes – then allow the fish to rest. The result is a perfectly moist, cooked salmon. The Tarator crust is as delicious as it is pretty too.

I loved the 10 day challenge, it definitely took me out of my regular routine, I’m thinking that it’s worth doing the challenge once a quarter, just to keep things interesting!

Salmon Tarator

Serves Six

  • 6 pieces salmon filets, skin on (250 g each)
  • 80 ml extra virgin olive oil
  • Juice of 1/2 lemon
  • 2 tbsp sea salt flakes
  • Fragrant Salt

  • 1/2 tsp each cumin seeds, coriander seeds, cardamom seeds, fennel seeds and nigella seeds
  • 1/2 tsp sesame, toasted
  • Tarator Crust

  • 100 grams pine nuts
  • 2 small red onions, finely diced
  • 1 cup coriander, finely shredded
  • 1/2 cup mint leaves, finely shredded
  • 3 tsp sumac (I substituted dukkah)
  • Tahini Sauce

  • 100 grams greek yogurt (I substituted labneh)
  • 30 ml hulled tahini
  • Juice of 1/2 lemon
  • 1 small garlic clove, diced, mixed with 1 tsp salt
  1. Make the fragrant salt by dry roasting the cumin, coriander, cardamom, fennel and nigella seeds in a frying pan for 1 to 2 minutes. Cool. Place the salmon in a tray and spread the salt all over the filets. Cover with plastic and place in the refrigerator for 1 hour.
  2. For the Tarator, toast the pine nuts in the oven at 160 c for 10 minutes or until golden. Once cool, finely chop the pine nuts and mix with the red onion, shredded coriander, mint and sumac (or dukkah). Place in refrigerator until ready to use.
  3. Prepare the Tahini sauce by mixing all ingredients together.
  4. To cook the fish, pre-heat the oven to 100 c and place each fillet (skin side down)along with 20 ml of olive oil in a sheet of baking paper and wrap in to a parcel. Cook the salmon for 12 minutes then remove from the oven and turn the fish over and wrap again. Cook for another 12 minutes. Once the fish is done, allow to rest for another 10 minutes.
  5. To serve, place the fillets on a serving tray, top with the tahini sauce and press the tarator crust in to each of the fillets, on top of the tahini sauce. Mix the 80 ml of olive oil and the other half of the lemon and drizzle over the fillets.
Salmon Tarator

Salmon Tarator

Pam's Fresh Lumpia

Pam’s Fresh Lumpia

I met Pam over a year ago when I held a macaron class to raise money for the victims of Typhoon Haiyan. She signed up for the class and we got along straight away (it helped when I found out she worked in the food industry!). When the class ended, everyone left, but Pam and Kath stayed for lunch and that was the start of our friendship. Today, Pam is not only a great friend to me, but she is equally close to my siblings. She has an open invitation to all our family gatherings.

I learned this recipe from Pam. It comes from her Ama (grandmother). If I remember correctly, her Ama used to make this and another dish, Misua noodles, whenever it was someone’s birthday in their family. Then her Ama would personally deliver the food to each family. What a lovely tradition! One night Pam made this and the Misua for our family. It wasn’t anyone’s birthday but the amount of work she put in to the two dishes made all of us feel like it was!

I could eat this every day. Actually, that is a fact. There was a period where I must have eaten this for dinner two straight weeks – sometimes lunch and dinner. This is one of those dishes that tastes so good and is so filling that you don’t miss the fact that there is no meat! Two things I’ve changed – I’ve omitted the fresh lumpia/spring roll wrappers but you could easily purchase this from the frozen section of your grocery. I also omitted the sweet garlic sauce that you pour over the spring rolls. This recipe makes a lot – enough for at least 6 people. It also keeps well so great to make ahead.

Ama’s Lumpia

  • 50 ml vegetable oil
  • 2 onions, sliced
  • 3 garlic cloves
  • 2 tablespoons chicken powder
  • 4 large carrots, peeled and grated
  • 1/2 head of cabbage, sliced
  • 300 grams green beans, diced into 1 cm pieces
  • 500 grams firm tofu, drained and diced into 1 to 2 cm pieces
  • 200 grams crushed peanuts
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Coriander leaves for garnish
  • Optional: Cut nori sheets for garnish
  • Fresh lettuce leaves to serve
  1. In a large pot, heat the oil and add the onion, saute until translucent. Add the garlic and chicken powder (for seasoning)and cook for two to three minutes.
  2. Add the grated carrots and cook until wilted, around 5 to 7 minutes on medium heat. Add the cabbage and continue to cook until the cabbage is slightly wilted, around 10 minutes. At this stage, you will notice a lot of liquid seeping out of the vegetables. Add the green beans continue to cook around 5 more minutes. You are looking for the beans to soften but retain some bite.
  3. Finally, add the tofu and mix into the vegetables and cook for another two to three minutes. (Optional step:Pam drained the vegetable/tofu filling before assembly.)
  4. Make the crushed peanut mixture by processing the peanuts, sugar and salt in a food processor for a few seconds
  5. To serve, place a heaping spoon on to the lettuce leaves, add the crushed peanut mixture, top with coriander and nori.
Hazelnut, Labneh and Honey Toast

Hazelnut, Labneh and Honey Toast

Oh wow – how time flies. My poor neglected blog. It’s been nearly a year since I wrote anything and somehow I feel like I have to give you an excuse for the silence… The reality is life got in the way. New passions (Yoga! Running!), work, travel and I started trying to be healthier too. Somehow, it didn’t make sense for me to cook the same rich and heavy food I used to. I didn’t have time to make long and complicated recipes anymore… So the blog took a long break.

Sometimes people would ask me if I still updated my blog and I would always shrug it off and say “I’m too busy” but at the back of my mind, I knew I would one day revive it and maybe today’s the day? Who knows… I have good intentions and great (mostly healthy) recipes to share but I’ve also been there before where I’ve resurrected this blog with a few posts for a month or two… so let’s see. Hopefully this is a new beginning – a simple new beginning.

This is not so much a recipe but a guide to make pretty amazing toast. I don’t even need to write the recipe down – it’s that simple.

Start with some homemade labneh. Get some full cream Greek yogurt, and place it in a muslin/cheese cloth. Place the muslin over a strainer and the strainer over a bowl which will allow the whey to drain from the yogurt. Wait 24 hours before serving.

The toast some hazelnuts, in an oven at 160c for 15 minutes, and chop. Get some good quality sourdough (I used soy and linseed) and spread the labneh, then the roasted hazelnuts and finally some honey (I used honeycomb) and a pinch of salt. Bon Appetit, where I got the recipe from, also suggests some olive oil and a few turns of pepper which sounds lovely as well.

Homemade Labneh

Homemade Labneh

Prawn and Scallop Dumplings

Prawn and Scallop Dumplings

A few years ago I attended an eight week career development session with a group of very talented and ambitious ladies from work. There was a lot of coaching on how to communicate effectively and change your approach depending on who you were talking to and self-confidence building exercises (One of them was that we had to come up with a one or two liner for when we came face to face with the company’s CEO in the elevator – which never actually happened!).

In one of the final sessions we were asked to reflect on our goals and aspirations for the rest of the year and we all went around the room to share. Some of the ladies talked about aspiring for a promotion within a few months, other talked about how they had been so focussed on their career for the last few years that they wanted to make sure they also had time for their families. The lady beside me had her turn come up and she said she wanted to get healthy and lose 5 kilos… My turn was up and I said that my goal was that I would like to make a transition in to doing a different role at work, given I had been doing the same thing for a few years already.

That’s what I said…

In reality – I was thinking about how I wish my fingers were nimble enough to pleat dumplings like the har gao you could find in the dim sum restaurants. Yes, my definition of success was to be a dim sum master!

A few months later, I moved companies, and moved roles and in career terms, I’ve never looked back…

Occasionally, (like last weekend) I’ll make an attempt at perfecting the pleats – but they never turn out right. Instead, I settled for making little dumpling balls filled with prawns and scallops. The filling (yum!) more than made up for the lack of pleating skills and the dough still came out translucent and delicious.

Alas, my dream to be a dim sum master seems to be more elusive than ever.

Prawn and Scallop Dumplings

For the dough

  • 150 grams wheat starch
  • 85 grams tapioca flour
  • pinch of salt
  • 265 ml boiling water
  • 10 g lard or shortening
  1. In a bowl mix the wheat starch, tapioca flour and salt together. Slowly add the boiling water and then the lard. Using a pair of chopsticks, mix the dough until you form a ball of dough. Place the dough on your work space and start to knead (careful as it will be very warm). Knead for around 10 to 15 minutes. The dough will also be quite sticky, so you can use a pasta scrapper to help remove the dough from your work surface. Cut it into four equal pieces and place these in a plastic sandwich bag to rest.
  2. Take one of the pieces and roll it into a log around 20 cm long. Cut this into 8 equal parts place the pieces, except for the one you are going to work with back into the sandwhich bag.
  3. Get two sheets of plastic (you can use another sandwich bag, cut in half for it, alternatively, use two pieces of baking paper) and lightly oil the bags. Put the piece of dough in the middle of the two bags (or baking paper) and press down on the dough with the palm of your hand to flatten. Then take a rolling pin and roll out the dough until around 5 cm in diameter. Alternatively, use a tortilla wrapper to flatten the dough.
  4. Place a spoonful of the prawn and scallop mixture in the middle of the dough then pinch the ends together to seal and so you form a little dumpling ball.

For the prawn and scallop filling

  • 150 grams raw scallops, chopped
  • 250 grams peeled, deveined
  • 30 grams bamboo shoots, finely chopped
  • 1 1/2 tablespoons tapioca starch
  • 1 egg white
  • 2 teaspoons oyster sauce
  • 1 teaspoon sugar
  • 2 tablespoons spring onions, white part only, chopped
  • 1 teaspoon sesame oil plus more for serving
  • XO Sauce to serve
  • pinch of salt and white pepper to taste
  1. Finely chop the scallop and prawns and place in a bowl with the bamboo shoots, tapioca starch, egg white, oyster sauce, sugar, spring onions, sesame oil and salt and pepper.
  2. Using your hands, mix the scallop and prawn mixture well and cover with some cling wrap. Allow to marinate at least an hour in the refrigerator.
  3. Use the prawn mixture as per instructions above.
  4. Steam the dumplings for six minutes over high heat.
  5. Serve immediately with a mixture of XO Sauce, soy sauce, and a dash of sesame oil.