Seaweed Salad

For years and years I have been going to a japanese restaurant when in London that serves the most scrumptious seaweed salad.
Recently, I have learned how to make it on a course on Traditional Japanese Cooking course I did for 5 months. I also learned that the 'original' dressing has a lot of sugar, MSG and peanut butter, which I am choosing not to eat right now. So I made an adaptation, but you can use whatever dressing you like.
I am trying to eat a lot of sea vegetables as they are incredibly good for my Health.
They are full of Iodine and a toner for my thyroid. In Chinese Medicine, they are used to soften cysts and move Qi {vital energy}.
I love the taste and varied texture of this dish, but I am aware it is not everyone`s cup of tea.
If you can, try this.
Your body will thank you and it may just open your taste buds to a whole different world...

You will need:


1/2 packet of dried mixed seaweed soaked in cold water for 15 minutes and drained{you can buy it on your health food shop}
1/2 onion in very thin slices rinsed and drained
1/2 carrot in very thin julienne {very thin strips}
5 cm seedless cucumber in very thin julienne {very thin strips}

Dressing:


1/2 cup of fat free yoghurt {click here to see how I make yoghurt}
3 tablespoons of soy sauce
a tiny squeeze of lime juice

Squeeze all the water from the drained seaweed and arrange it on the centre of a plate. Put all the other vegetables around it and dress it.
Yummy!!!!!

Beef in Holy Basil and Chilli with Shirataki Noodles {DD}

Thai Dish with Japanese Noodles...Asia on a plate...
For better results, like with most cooking, you will be better off leaving all the ingredients ready for use before you start cooking.
Enjoy it!!!!

You will need:

200g sliced rump or sirloin steak
1 teaspoon oyster sauce
2 tablespoons soy sauce
2 tablespoons water
2 roughly chopped cloves garlic
1 sliced red chilli {optional}
1 small sliced onion
1 cup of basil leaves {holy, vietnamese or any basil you can find but the asian ones will give an incredible depth and authentic flavour to this dish}
1 small packet of Shirataki noodles washed and drained

Mix the oyster sauce, soy sauce, water, garlic and chilli. Reserve.
Spread some oil on a non stick frying pan or wok and hot it until it is almost smoking, fry the steak slices to your liking and remove. Cover the beef slices to keep them warm.
Let the pan heat up again {we are talking burning hot} and add the oyster sauce mixture. When it boils furiously for about 30 seconds add the onion slices and shake the pan around. Add the noodles and most of the basil to the pan and, after the noodles have warmed through, add the beef.
Serve with some basil leaves spread on top of the dish and enjoy!!!!

                                                      Few Ingredients... Lots of Flavours...