Red Kale, Mango and Grape Salad

Though red kale is similar in taste and texture to green kale, there is still a subtle difference in my opinion. Red kale smells so perfumy! Or maybe it is this bunch of organic red kale I bought? I am quite sure it does not smell bad, just too good to be true. Anyway, I made this Red Kale Mango Grape Salad sometime back when we were doing outdoor grilling quite often. It is a great accompaniment to grilled food - fish e.g. Grilled Yellowtail Collar and/or chicken e.g. Honey Soy-Sauce Chicken, Dijon Mustard Chicken.

As there are bountiful of grapes at the farmer's market now, why not make it again?


When I made Arugula and Apricot Salad, I was so enjoying the balance of fresh bitter greens combined with the plump sweet-tart juiciness from fruits, so I thought something with kale, mango and grapes should work.

Indeed.

Continue Reading >>

Fresh Fruits Peanut Butter Toast

When you can't find fresh fruits or your favorite fruit in season, use frozen or dried.


When you can't find dried or frozen fruits, use fresh. It works both ways, and the latter certainly suits me better and thanks to my spur-of-the-moment idea to use fresh blueberries and ripened soft mangoes as the "fruit spread" on my peanut butter toast.

Make sure to mash the blueberries and mangoes onto the toast.


It works beautifully and indeed an easy way to incorporate more fresh fruits to a morning regime.
















Tag: fresh fruit spread, peanut butter jelly

An Escape to Food on Facebook

Mango Lassi Ice Pops

Savory lassi (made with spices) and sweet lassi.....today it will be sweet with the famous mango lassi...and mango lassi pops!

Frozen mango cubes are used here which have saved the trouble of slicing a mango. Then some plain yogurt into the Ninja Master Prep Professional Blender, Chopper and Ice Crusher: More Power & 2 Times Faster with the mangoes - a homemade mango lassi done within minutes. If the mangoes are not too sweet, add some honey to balance the sour of the lassi.


Churned out too much mango lassi? Don't worry. Freeze them into mango lassi pops and they will be a instant cooler and delight when the weather gets warm and hot.

Continue Reading >>

Mango, Banana and Shrimp Wontons + Otah-Egg Sandwich

As a filler idea, can you imagine the magic combination of mangoes, bananas and shrimps? Seriously delicious...in a deep-fried wonton.


The moist, smooth, creamy mangoes and bananas with the tender springy bite of shrimps...


OK...coming back to Otak-Otak - you can eat them straight from the banana leaves; as a side-dish to steamed rice or as a filler in your bread. Versatile, yeah?

Too Spicy for Kids?

Continue Reading >>

Mango chutney (rice cooker recipe available soon) and MarxFood (caption contest giveaway)

Time out! I want to interfere my postings with a contest ("Continue Reading" below...for the caption contest, ending 19 April 2010, happening in MarxFood).

Do continue to leave me your comments at my homemade mango chutney and homegrown alfalfa sprouts post for that little "mystery gift" (Definitely, it is NOT going to be mango chutney)

The mango chutney used here was made using the rice cooker and the recipe will be available in the upcoming (August 2010) cookbook. By the way, I have created a "Blog Giveaway" on the right-hand column so that such giveaways/happenings become "stickys" in my homepage ^o^

Continue Reading >>

Homemade mango chutney. Homegrown alfalfa. Fish. Little mystery gift.

Me: I wish I had a 3888 sq ft backyard.
The "Devil" in Me: Hey, you do not need a backyard to do this.

Me: I wish I had a small patio or balcony.
The "Devil" in Me: Again, you do not need these to grow this.

Me: Ok. Can't I just dream and wish? Give me a pot!
The "Devil" in Me: A jar or any recycled "wide-mouth" "see-through" bottle will do.

Legume growing process...

In 6 days, my Alfalfa sprouted beautifully...

Continue Reading >>

Salmon Cake Pattie with Mango Salsa

Healthy Salmon Cake
Ingredients: 2 cans of pink salmon, freshly ground pepper, 1 whisked egg, red chili flakes

Directions:
1. Mix all the ingredients together and shape into pattie
2. In a lightly oiled flat pan, pan-fry the salmon cake till the outside turns brown and slightly crisp
3. Serve or top with mango salsa


Remember the mango salsa, so versatile that I could serve with fish and shrimps ?This time, I made the salsa without the water chestnuts and almonds. It's even simpler!

Homemade Mango Salsa
Mango, cut into small cubes; kiwis, cut into small pieces; handful of cilantro leaves, chopped finely - Mix the ingredients.


This is healthy finger food, isn't it? The mango salsa brings a refreshing sweet to the savory salmon cake. Yummy! It's your heart that matters and let me take care of it.

Happy 2nd Birthday, Heart of Matter!

Tag: salmon, salmon cake, salmon pattie, snacks, finger food

Cold mango desserts on a hot day

A virtual quencher during the hot summer days...to make you feel cool at heart :D

Mango ice-cream, mango cubes and mini glutinous balls in cold mango juice - perfect dessert!


A similar above, topped with pomelo sacs.

Enjoy these desserts at Hui Lau Shan, Hong Kong

Tag: mango, desserts

Pan-fried hallibut with mango salsa - Let's sing "Under the Sea" salsa style!

Lychee for this chicken dish, pineapples for the assam prawns and pizza, and now....mangoes, for this mango-salsa pan-fried halibut. Fruits, especially those with a slight acidic tang, can add a refreshing taste to savory dishes.

This salsa is made from the perfect chrome-yellow mango, and is dedicated to A Taste of Yellow.

Ate the mango as a fruit, biting the yellow cubes of flesh off the skin. So sweet...this mango is.

Homemade Mango Salsa (serves 2-3)
Ingredients:
Mango, cut into small cubes; kiwis, cut into small pieces; some water chestnuts, cut into small cubes; handful of cilantro leaves, chopped finely; some sliced almonds and lime juice.

Method:
1. Easy- Just mix all the ingredients and set aside in fridge.
2. The mango salsa looks like this:

For the mango salsa, I've used it to top over halibut fillets.
Other than salmon, halibut is another nutrient-dense fish (a very good source of high quality protein, and rich in significant amounts of nutrients including the minerals selenium, magnesium, phosphorous and potassium).

Known as the "steak" of seafood, halibut is naturally lean, has a delicately sweet flavor (definitely no muddy taste even in frozen form), has snow white flesh and a firm texture. It really pairs well with the light and zesty tangy mango salsa.

Pan-fried/Sauteed Halibut with Mango Salsa (serves 2-3)
Ingredients: 2 halibut fillets, some salt and pepper, and mango salsa prepared earlier
Method:
1. With the thawed halibut fillets, dab dry and season with some salt and pepper
2. Heat some olive oil in saute pan at low-medium heat
3. Pan-fry one side of the halibut for about 5-6mins (Note: DO NOT turn the fillet while sauteing one side)
4. After 5-6mins, turn the fillet over and pan-fry for another 4-5mins
5. While pan-frying the other side, spoon the mango salsa on the already cooked top-side
6. Use a aluminum foil to cover top-side of fillet that is topped over with salsa, while pan-frying the other side.
Note: The salsa - which is basically a fruit medley need not be cooked. Covering with the foil circulates the heat of frying within the fillets while frying and warms the mango salsa simultaneously, so that the entire dish - fish and salsa, is served warm.
7. Serve immediately

Another nice summer dish, do you think so ?

Other posts:
Baked/grilled salmon kebab
Pan-fried fish with homemade pesto sauce
Linguine vongole


Look at that snow white flesh of halibut and the colorful salsa - what a contrast of colors.

Tag: fish, halibut, mango salsa, salsa, seafood