Request from a reader! Here's the super easy peasy recipe for soba edamame salad. I love how light this salad feels - much lighter than pasta salads. The recipe is more of a guideline... You like carrrots? Add more! Is edamame your thing? Double up.
soy-ginger dressing (see below)
½ bag edamame, cooked
1 pack spinach
1 carrot, grated or julienned
1 pack 4g seaweed (or however much you like), shredded
1 pack of enoki mushrooms, sautéed with soy-ginger dressing
6 tbsp soy sauce
4 tbsp granulated sugar
3 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp water
1 tbsp white sesame seeds (roasted/toasted)
¼ tsp ginger, grated
Make the soy-ginger dressing. Taste and adjust according to your preference.
Inspired by the dish this month, I found myself committing to mastering a new dish every month. Hopefully by the end of the year, I would have 12 signature dishes up my sleeve. You might recall in January, I made Super Duper Crunchy Roasted Pork Belly and in February, I made Soba Edamame Salad and Steamed Clams for the family. For the month of March, it was all about the beef short ribs.
I tend to research quite a bit before comitting to a recipe and for this round, I liked the simplicity of Gordon Ramsay's Slow-cooked Beef Short Ribs recipe and the technique of Rachel Khoo's. To be honest, I have always found the time taken in Gordon Ramsay's recipes to be unecessarily long.
The result was a platter of moreishly tender and crusty beef short ribs. It's fall-of-the-bone tender but retains the toothsome quality you would expect from a hunk of red meat. The garlic cloves turn out ridiculously sweet and soft. It's not very difficult to make this at all and totally kid-friendly, despite the alcohol content.
Presenting March's Dish of the Month (DTOM):
olive oil, for frying
10 thick-cut meaty beef short ribs
2 heaped tbsp tomato purée
1 bottle red wine
1 cup beef stock
chopped flat leaf parsley, to garnish (optional)
Preheat the oven to 170°C/Gas 3.
Heat a deep-sided roasting tray on the hob and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10–15 minutes to brown really well on all sides.
Add the garlic cloves, cut and tomato purée and heat for a minute or two to cook it out.
Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs (you might need more stock if your roasting tray is very big). Bring to the boil again, basting the ribs with the juices.
Cover the roasting tray with foil and cook in the preheated oven for 2-2.5 hours, basting now and then until the meat is tender and falling away from the bone.
Turn up over to 220°C and roast for 20-30 mins uncovered.
When the short ribs are ready, remove from the oven and transfer to a serving dish. I would highly encourage you to bring out the most elegant dish for this rustic hearty dish.
Serve the short ribs topped with the garlic cloves and parsley garnish.
KW and I snuck out for a impromptu date night slash celebratory meal at Chikuwa Tei last night. It was mostly out of convenience as we had an event to attend around the area, but boy, did it hit the spot! I had the Chirashi Kou and everything about it was fresh, toothsome and luscious. KW opted for the Tendon which he wasn't expecting to be THAT good; I had a piece of the salmon tempura and I was surprised by how tender and soft it was (totally not overcooked).
Lunar New Year is almost over... Boo. But I think we are glad to be returning to normalcy. I'm super glad we got to spend alot of time together with our extended family and the boys are at the age when they are heaving in the festivities and downing one too many kueh bahlus.
I made a couple of flower arrangements for my mum and family friend for their house parties.This year, I plan to take my flower hobby a little more seriously. Who knows where this will take me.
Wishing you all happiness and paws-partity in the year of the dog!
I love how festive and lively this Chinese New Year feels. A large part of it was due to the return of my brother-in-law's family. I come from a super big family with dozens of cousins so Chinese New Year chaos is not new to me. KW's family is a lot smaller and civilised / sane / proper so it doesn't have the same atmosphere. However, with 4 kids under six under one roof, I can honestly say there is never a dull moment. I don't think my in-laws ever expected or experienced this level of noise (they love it, of course) and KW remarked, "It actually feels like your side of the family."
On the second day of CNY, we had family come over for dinner and given how we have all been feasting and snacking, KW and I kept things (relatively) light. KW made crab cakes while I whipped up a soba edamame salad and steamed clams in a buttery garlicky broth (February's Dish of the Month (DTOM).
Great fooding with family, it's hard to beat this.