Asian

Seafood Salad Recipe with 4 dressings

Fish and Seafood are healthy choices, and it is low-fat, high in protein and rich in omega-3 fatty acids. “The good omega-3 fatty acids have shown to reduce triglycerides, blood pressure and inflammation, read more in Seafood and fish healthy benefits.

Preparing a seafood salad, buy fresh from the market or use frozen seafood mix, I often stock a bag in the freezer. Add the quantity into a colander hold it under the water tap to remove the layer of ice.

Put a pan on the stove bring water to near boil and flash through the frozen seafood. Remove seafood quickly with a sieve and transfer to a bowl filled with ice cubes. If you bought fresh fillets and choice of seafood shells, poach the fish and shellfish for more flavour. Bonus, the remaining liquid has turned into rich aromatic fish taste broth.

 

 

Seafood Salad

How to poach fish and seafood in an aromatic broth called court-bouillon, a traditional way to enhance flavour. The Seafood Salad recipe and dressing variations are right here below.

  1. The poaching liquid is easy to make within 30 minutes. Using ingredients; sea salt, onion, carrot, bay leaf, parsley with lemon or vinegar. (The use of acidity is to help to retain the colour of salmon and turns shellfish in a bright red colour (lobster, crab). Milk helps with white fish fillets.
  2. Add some spices peppercorns, cloves or give it an Asian twist use ginger, galangal, Lemon Grass, etc.
  3. Bring liquid with aromatics to a boil let it steep after 30 minutes remove all the aromatics.
  4. Bring the liquid back to near boil, watch bubbles break through the surface. Add pieces of fish and shellfish carefully into the water.

Seafood Salad Recipe Asianfoodtrail

Cooking time

  1. Cook for the right moment;
    1. small shrimps only need 15 sec,
    2. squid just 1-minute
    3. for all shellfish approx. 3-5 minutes (or shell opens)
    4. Fish fillets between 3 – 10 minutes, this depends on thickness and type of fish. Watch the fish fillets change colour and start to get flaky.
  2. Note: for whiter and creamier flavour use milk to poach in the fish fillets with aromatics.
    1. Pour milk in a pan, just to cover the pieces of fish fillets barely.
  3. Remove quickly with a sieve, to cool transfer immediately in an ice-water bath to stop cooking process and cool down immediately.

For Instant Pot users: cooking time table for fish and seafood.

Poaching liquid

  1. If you are preparing a cold fish dish, remove the pan from the burner leave it to cool down in the poaching liquid for more flavour.
    1. This step slows the cooking pace down. Watch the time and the target temperature carefully.
  2. At the end of poaching all fish and seafood ingredients, you will have an excellent intensified liquid leftover. Keep the broth by straining through a sieve in containers or freeze in cubes.
  3.  Store the poaching liquid in the fridge use it within 24 hours for best flavour. Store in the freezer, it will keep for 2-3 months.
  4. Or use a high-pressure canner to store poaching liquid as broth in glass jars. I use a 24-quart Presto canner.


 Various dressing style

Seafood Salad fresh ingredients, I love various dressings to fit my mood and appetite or to go along with my menu theme.

Italian/Mediterranean Insalata Frutti di Mare simple dressing is one of my favourites. Add parsley with two tbs of lemon juice with 80 ml (1/3 cup) of light olive oil, 1-2 cloves of garlic finely minced, pepper and salt. Taste for acidity level and add if needed a little bit of vinegar. Garnish with parsley leaves or chopped onion on top. Optional: add 1 Tsp of dijon mustard for vinaigrette dressing

Thai-style dressing, in Thailand this dressing is often combined with grilled squid and fish. Start with 4 tbsp lime juice, 4 tbsp fish sauce. Add 4 tbs palm sugar or 1 tbsp liquid sweetener ( no stevia!). Followed by 2-4 cloves minced garlic, 2-3 tbsp finely chopped coriander. For moderate heat add 1 pod chilli deseeded, chopped or sliced finely. Like Thai-style hot add in finely 1-2 chopped bird’s eye chilli’s). Add 2 tbsp of filtered water and mix everything together. Taste and add a little more water if needed. Garnish with fresh mint and coriander leaves to finish. Optional: no fresh chilli at hand use 1 tsp sriracha sauce.

Japanese Wafu-style dressing, 2 tbsp light soy sauce, 4 tbsp Japanese rice vinegar, 6 tbsp oil (do not use olive oil), 1 tsp fine caster sugar (1-2 drops liquid sweetener). Optional: add finely grated onion with daikon. Garnish with roasted sesame seeds on top.

For other reads and recipes: Thai noodle soup | Red Curry Mussels | Chinese stock methods and variations

My cook book recommendation: Asian Tofu

Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home

Andrea Nguyen has written a comprehensive guide on how to make tofu based on extensive research throughout south-east Asian region, she has an informative and entertaining writing style, with valuable tips, insights and facts. Most importantly the step-by-step image and written instructions on tofu tutorial, clearly outlines techniques and guides through making many other varieties with easy cooking recipes to prepare dishes.

She describes how tofu has become a star ingredient in the West from alternative to mainstream and how popular it has become today. Tofu is a versatile ingredient a known staple food in the Far East, it has taken the West by storm recognized for its nutritional value and adaptable uses in any cooking style.

I have been making fresh homemade soy milk for many years now and one thing led to another, now with Andrea’s advice I hope to add making homemade silken tofu in my next attempts. I truly can recommend Andrea Nguyen, Asian Tofu book to discover, make, cook and eat to your heart’s delight.

 

 

 

Chicken Broccoli easy stir-fry recipe

A request from TinYee for “What’s for dinner?”, how about a quick stir-fry tender chicken with broccoli florets flashing out of the wok onto a plate. Let’s not forget to write down the Chicken Broccoli easy stir-fry recipe and post it please :-).

If you’re cooking for a family or friends this is a healthy and tasty dish to serve on the table. Chinese stir-frying and Asian cooking is all about setting up for flash cooking.

Chicken Broccoli stir-fry recipe is an easy budget-friendly dish and a crowd pleaser. All the ingredients can be easily substituted with other meat cuts and greens in season. Pork, lamb, beef (even fish, see note) with vegetables like cauliflower, green beans, Pak Soi or Chinese cabbage. Versatile and ideal to mix vegetables of what is left in the refrigerator and needs to be finished

 

Quick, easy and economic no leftovers of ingredients, whether you cook Chicken Broccoli easy stir-fry for 4 persons or make 4 meals ahead for your weekly meal plan. Start with the preparation, cutting up the ingredients in bite-size pieces. Season the thinly sliced meat quickly set aside. blanch the vegetables and quickly into an ice-bath. Have all other seasoning bottles and jars ready to grab and heat up the wok.

Cut up broccoli florets or other vegetables in equal bite-size pieces. Blanch the vegetables, short and quickly into an ice-bath. This will stop the cooking process. Have all other seasoning bottles and jars ready to grab and heat up the wok.

Chicken broccoli easy stir-fry recipe

Tip:

Check the fridge if other ingrediënts can be chopped into the dish too. This help clearing and finishing into a colourful and healthy cooked meal. When stir-frying always add the hardest/toughest ingredients first and soft ingredients last into the wok.

Another Chinese stir-fry recipe is Flat beans with ground pork and bean sauce or try seafood suggestion Thai Red Curry Mussels Recipe.

Cooking notes:

  • This recipe is suitable to adapt for Keto, Paleo and diabetes diet.
  • For soy sauce gluten free options:
    • soy sauce choose tamari sauce (wheat free) as the closest substitution
    • Bragg liquid amino (purist would say nay because it’s not made with a natural fermentation but chemical process instead)
    • Coconut amino (a healthy soy substitute, made from coconut sap. It has a salty, slightly sweet flavour and is rich and dark in colour)
    • fish sauce (made from fermented fish/seafood although it is different it tastes as good). If there are none dietary restriction I often use both in cooking.
    • home-cook experiment, make your own instead. Will follow up soon with a discovery post.
  • Cooking oil
    • Olive oil use light, extra virgin is too heavy and will carry an after taste.
    • Sesame oil is only used for flavouring at the end, not intended for stir-frying, it burns too quickly and becomes bitter.
    • Coconut oil is mostly used in Keto and Paleo cooking.
  • Chicken seasoning powder in principle should be gluten free or use a vegetable powder as substitute
  • For vegan diet:
    • use fresh tofu
    • dried compressed soy flavour tofu
    • Tempeh (fermented soybeans)
    • Okara, when I make fresh soy milk the leftover soybean pulp is called Okara. Very nutritious and versatile to make pancakes or burgers.
    • Quorn
    • You can also buy a large variety mock soy meat packages at Chinese supermarkets.
  • Instead of meat, you can also substitute with fish fillets too. Coat the pieces in corn flour and fry them first, take out, continue with the recipe and add when almost done.
  • Cornstarch is what I standard use, next tapioca starch and tapioca flour or arrowroot.
  • Mushroom sauce (vegetarian) and oyster sauce are both used as extra flavour seasonings or omit.

 


Cinemasia Film Festival

Woohoo!! 7th CinemAsia Film festibal is coming at De Balie, Amsterdam, for online purchase click here.

The 7th edition of the CinemAsia film festival will take place on April 1st until 6th at De Balie in Amsterdam. CinemAsia is the gateway to Asian cinema in The Netherlands with films from China, Japan, Korea, India, Indonesia, Philippines and more. The eclectic festival programming runs from the large Asian blockbusters, independent films to inspiring documentaries that have never been seen before in the Netherlands. CinemAsia also acts as a media platform promoting visibility of Asians in film, television and media in The Netherlands.

Cinemasia Who are they?

CinemAsia Film Festival was started in 2003 to stimulate Asian cinema within the Dutch film industry and to offer a creative platform for Asian-Dutch residents and media professionals in the field. CinemAsia focuses on independent Asian diaspora films exploring the multi-facted culture and identities. Through our programming, we try to make Asian immigrants in the film industry more visible in order to resist stereotypical images in the media. CinemAsia is the only festival in the Netherlands and in Europe that works with Asian programmers, employees, volunteers, interns, and filmmakers with a goal to promote Dutch-Asians in leadership and creative positions in the media, film, and television industry.

CinemAsia Mission?

Visibility of Asian diaspora:
In the media as well as in the political realm, Asian immigrants are invisible. And when Asians are visible, they mostly have a stereotypical role. You can think of ‘the Asian nerd’, the Chinese takeaway, et cetera. Through its programming, CinemAsia tries to make Asian immigrants in the film industry more visible in order to resist stereotypical images in the media.

CinemAsia also tries to support filmmakers with an Asian origin in the Netherlands. CinemAsia is the only festival in the Netherlands and in Europe that works with Asian programmers, employees, volunteers, interns and film- makers with a goal to promote Dutch-Asians in leadership and creative positions in the media, film and television industry.

Pan-Asian platform:
CinemAsia is the only pan-Asian festival in the Nether- lands that has as a goal to bring different Asian com- munities together by searching for connections outside the ethnic origin. CinemAsia has developed positive connections with different Asian communities and aims to bring these relationships together through the festival. With this platform CinemAsia offers new networking op- portunities and partnerships for Dutch-Asians and media professionals.

CinemAsia Film Program & Tickets:

Film Program will be available on-line mid-march, ticket sales starts on 20 March 2014 at De Balie or online click here.

This edition CinemAsia opens with the national premiere of the Korean blockbuster SNOWPIERCER (2013) by Bong-Joon Ho, the Korean masterpiece that resembles the growth of Asian cinema on the global arena.

“Save this eccentric masterpiece from Hollywood! It’s the train movie to end all train movies, a dystopic vision full of vivid characters, dark humour, awe-inspiring revelations and surreal imagery” – The Telegraph
“A rare high-end sci-fi/fantasy pic!” – Variety
“Avert your gaze from Hollywood and look to Korea for Snowpiercer!” – Grolsch Filmworks