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!!!!!

Arroz no Wok {Fried Rice}

Meu Lig Lig Pessoal {My Own Take Away}

Sexta Feira à Noite me lembra muito das palavras preguiça e delivery. Mas, é difícil eu ter preguiça de cozinhar, ainda mais se eu tiver na geladeira coisas que juntinhas ficam deliciosas.

Hoje cheguei do dia SPA e resolvi mostrar, numa caminhada pelas ruas{30 minutos}, as minhas novas e louras madeixas. Afinal, seria um desperdício terrível voltar direto para casa. Andei pensando no que ia jantar e fiquei cheia de vontade de comer chinesices{o que não é novidade} e ao chegar em casa, eu percebi  que eu tinha o que precisava para fazer arroz no wok, já que não curto pedir comidas prontas que vem cheias de insalúbres sei lá o quês.

Na foto acima, dá para ver os ingredientes que são: nirá, moyashi, sobrecoxa de frango {já cozida, que se eu fosse vegetariana, obviamente omitiria da receita}, shiitake {que em japonês, se pronuncia shiÍtake} e um punhadinho de algas hidratadas, que são espetaculares para ajudar a mulherada a se livrar de cistos, além de serem riquíssimas em iodo, o que além de vários atributos à saúde, ajuda na árdua tarefa de uma mulher com mais de 40 anos em seu emagrecimento {não é o meu caso, rsrs}.

Receitinha abaixo...

Ficou DELY!!!!!!

Você precisa:

1 colher de sopa de óleo vegetal

1 dente de alho picado

1 colher de sopa  de gengibre picado

1 sobrecoxa cozida de frango desfiado grosso

4 shiitakes secos em 1 xícara de água por 20 minutos

1 colher de sopa de algas hijiki em 1 xícara de água por 20 minutos

1/2 xícara da água usada para hidratar os cogumelos e alga

1/2 xícara de milho verde cozido

2 colheres de sopa de molho de ostra ou de cogumelos

1/2 xícara de arroz cozido {de preferência no dia anterior para que os grãos se soltem e mantenham sua forma no wok}

1 xícara de moyashi

1/2 maço de nirá cortado em pedaços de 3 cm

Deixe todos os ingredientes prontos para ir ao fogo e separados nas porções corretas

antes de começar a cozinhar.

Aqueça o wok no fogo mais alto que conseguir e adicione o óleo, seguido do gengibre, alho, shiitake, alga e frango, mexa bem por 10 segundos. Adicione o molho de ostra, o milho verde e o caldo. Mexa bem e adicione o arroz, mexendo ao aquecer para separar os grãos e os misturar com os vegetais. Adicione o moyashi mexa e adicione o nirá. Mexa bem e sirva imediatamente.

{Friday Night reminds me of the words lazy and take away. But, it is hard for me to feel lazy when it comes to cooking, especially if I have stuff in the fridge that will taste delicious when put together.

Today, I got home from a SPA day and decided to show off on a walk around the street {30 minutes}, my newly blondled curls. After all, it would be a terrible waste to go straight home.

 As I walked and thought of what I would have for dinner,

I had a craving for chinese food {nothing unusual} and I realized I had in the fridge all I needed fto make fried rice, once I am not into ordering take aways that come full of unknown & unhealthy stuff in it.

In the picture above, one can see the ingredients I had: garlic chives, beansprouts, chicken thighs {already cooked and, if I was a veggie, I would obviously omit it from the recipe}, shiitake mushrooms {in Japan, they pronounce she-ee-tacky} and a handful of re-hidrated seaweed, which is spectacular to help out women eliminate ovarian cysts and fibroids, besides being rich in iodine, which has many healthy properties and help out women over 40 with the hard task of losing weight {clearly not my case, lol.

Recipe below...

It tasted Delish!!!

You need:

1 tablespoon of vegetable oil

1 chopped clove of garlic

1 tablespoon of chopped ginger

1 cooked and roughly shredded chicken thigh

4 dried shiitake mushrooms in a cup of water for 20 minutes

1 tablespoon of hijiki seaweed in a cup of water for 20 minutes

1/2 cup of the water used to hidrate the mushrooms and seaweed

1/2 cup of sweet corn

2 tablespoons of oyster or mushroom sauce

1/2 cup of cooked rice {preferably from the day before so that the grains go loose and maintain their shape on the wok}

1cup of beansprouts

1/2 bunch of garlic chives cut in 3 cm pieces

Prepare and measure all the ingredients before you start cooking.

Heat the wok in the highest flame you can get and add the oil, then the ginger, garlic, chicken, mushroom and seaweed and stir for 10 seconds. Add the oyster or mushroom sauce, the beansprouts, the sweet corn and the stock. Stir well and add the rice, mixing to heat up and separate the grains to mix them with the vegetables and at the end mix in the beansprouts, stir and then add the garlic chives. Stir and serve immediately}.