Crispy Taro Cake Bowl

Whether it was the influence of several friends and colleagues being Chinese, Vietnamese, Korean and Taiwanese or just my very deep-rooted love for the flavors from East Asia - we celebrate Lunar New Year every year. Other than making Nian Gao (the New Year cake) from scratch we do try to make most of the traditional dishes such as dumplings, hand-pulled noodles, pickled veggies, turnip and taro cakes. Along with some non-traditional ones such as Baozi or Gua Bao, Steamed Eggs, Rice Paper Rolls, Wontons, etc. The spirit of eating a lot of food with friends and family being intact!

For this year’s celebrations, I made this salad with leftover Taro Cake pieces and was a massive hit at the party! I made the cakes from scratch but you can find them in specialty stores such as H-mart or Park to Shop. If not then, substitute with Tteok or Tofu for similar textural delight or else go with boiled baby potatoes or cauliflower florets. Add some chopped up omelette or boiled eggs for extra richness. Gong Xi Fa Chai!

Ingredients (serves 2 as Main)

Vegetable Base
2 Persian Cucumbers, de-seeded and cut into 2” chunks. Salted and drained after 10 mins
2 Baby Carrots, thinly sliced into batons
1 Celery, cleaned & thinly sliced (optional)
1/2 Jalapeño, thinly sliced
1 small garlic, crushed
1 tsp Chili Oil (Homemade or Lao Gan Ma)
1 tsp light Soy Sauce (substitute with Tamari or Coco Aminos based on your dietary preferences)
1/2 tsp Granulated Sugar
1/2 tsp Doubanjiang or Fermented Broad Bean Paste(optional but highly recommended)

Sauce
2 tbsp Neutral Oil
4 Scallions, finely chopped (Handful greens Reserved)
4 garlic cloves, finely chopped
1 tsp Ground Coriander
1/2 tsp Chinese 5 spice powder

1 tsp Brown Sugar or Agave or Maple Syrup
1 tbsp Dark Soy Sauce (substitute with Tamari or Coco Aminos based on your dietary preferences)
2 tsp Black Vinegar (substitute with equal parts of Balsamic and any White Vinegar)

10-12 pieces of rectangular Taro Cakes, cooked (substitute with 100-120g sliced rice cakes/Tteok or soft tofu)

12g Cilantro, roughly chopped (substitute with basil)
1 tsp Black Roasted Sesame Seeds
1 tsp White Roasted Sesame Seeds

Directions
🧧 In a large bowl, combine all vegetable base ingredients and mix thoroughly. Keep it aside for 15-30 mins or while you prep rest.

🧧 In a non stick skillet - add oil, scallions, garlic and spices. Turn on heat on the lowest setting/flame. Fry the aromatics until they begin to color and become very aromatic (about 4-5 mins on low flame). Fish out the fried aromatics into a small bowl and increase the heat to medium.

🧧 Now gently fry the cooked Taro cakes or any of the substitutes until golden and crisp on both sides. Be patient for this step as it will take about 15-20 mins of attentive frying - but when you achieve that crisp exterior and jelly like soft n chewy interior it will be all worth it! If using rice cakes, then it will be much faster but keep an eye as it’s easy to over cook and make it rubbery. If using tofu, then gently coat with some cornstarch (about 1 tbsp). Adjust the timing if using Potatoes or Cauliflower. Once fried, transfer the Taro cakes to a paper towel lined plate to get off any excess oil

🧧 Now add rest of the sauce ingredients to the bowl with fried aromatics. Give it a good mix and transfer into the large bowl with vegetables. Transfer the crisp Taro cakes into the large bowl, add fresh cilantro, give everything a gentle mix and let the flavors meld for 15 mins

🧧 Divide into serving bowls, finish with roasted sesame seeds. Enjoy!

Braised Fennel, Chicory and Orange Blossom Salad

My partner refers this as my Vanity Salad as he thinks I make this when I’m trying real hard to impress! Oh well..

I consider this as an ode to my deep love for both fennel and chicory. Either way it’s an easy side dish that has received several thumbs up over many dinner parties.

Ingredients (serves 4 as a side)

Braised Fennel

2 Medium Fennel Bulbs, trim out the tough root part and each sliced into 8 wedges (1/2” thick)

90 ml Orange Juice

1.5 tbsp Olive Oil

1/2 tsp Salt

1 tsp Granulated Sugar

1/4 tsp ground Fennel Seeds

1/2 tsp Urfa Chile Flakes

Dressing

2 tbsp Extra Virgin Olive Oil

2 tsp Orange Blossom Water (reduce based on your preference for floral flavors)

1 tbsp Orange Zest

1 tbsp Champagne Vinegar (substitute with white wine vinegar)

1/2 tbsp Toasted Fennel Seeds

1/4 tsp Fine Sea Salt

5g Tarragon Leaves, chopped

5g Parsley Leaves, chopped

25-30g Sultanas or Golden Raisins, soaked in hot water for 12-15 mins

4 Chicory (Belgian Endives) Bulbs, leaves separated

100g crumbled Goats Cheese

More Urfa Chile Flakes for finishing touches

Directions:
💥 Toss fennel wedges with oil, salt, sugar, ground fennel seeds & Urfa chile flakes. Heat up a skillet on medium flame & arrange these fennel wedges in a single layer. Using tongs caramelize fennel - about 4-5 mins on each side. Now add orange juice, cover and let it simmer for 13-15 mins or until Fennel is cooked through but retains a bite

💥Whisk all dressing ingredients and keep it aside

💥In a large bowl, combine 1/2 dressing with chicory/endive leaves. Toss gently until the leaves are well coated with dressing

💥In a serving platter, arrange the dressed chicory leaves in a radial pattern. Pile on the braised fennel on top, followed by rest of the dressing & finish with goats cheese & generous dusting of Urfa chile flakes.

Persimmons and Mozzarella with Shaoxing Five Spice Dressing

Here’s my take on bitter sweet caprese salad - sweet and juicy Fuyu persimmons are served on top of bitter radicchio leaves , interspersed with creamy Buffalo Mozarella, sweet basil, gochugaru and pickled shallot rings. A zippy Chinese five spice spiked shaoxing cooking wine and pomegranate molasses dressing makes it special! Finishing touches of roasted sesame seeds and Shichimi Togarashi (a Japanese mixed spice Condiment) adds the final flourish and a nutty dimension. It’s vibrant, flavorful and unexpected, a salad that will wow everyone at the dinner party!

Ingredients (serves 2 as Main)
Pickled Shallots
1 small Shallot, thinly sliced
2 tbsp Apple Cider Vinegar
1.5-2 tsp Gochugaru (Korean Red Pepper Flakes) - feel free to substitute with Kashimiri Chili Powder or 1 tsp crushed red pepper flakes)
Pinch of Fine Sea Salt
Pinch of Sugar

Dressing
1.5 tbsp Extra Virgin Olive Oil
1/2 tbsp Dark Soy Sauce
1 tbsp Pomegranate Molasses
1 tsp Maple Syrup
3/4 tsp Chinese Five Spice Powder
2 tsp Shaoxing Cooking Wine (substitute with Dry Sherry to keep it GF)

4 Fuyu Persimmons, cut into 3mm thick slices
1/2 head of small Radicchio, leaves separated
5g Sweet Basil Leaves
1 tbsp Extra Virgin Olive Oil
1 tbsp Shaoxing Cooking Wine
1/2 tsp Sea Salt
1/2 tsp Ground White Pepper

Topping
50-60g Fresh Buffalo Mozzarella or Burrata
2 tsp roasted Black Sesame Seeds
1 tsp Shichimi Togarashi (optional)

Directions:

💥Combine all pickled shallots ingredients and let it pickle for at least 30 mins

💥 Whisk all dressing ingredients until well combined and keep it aside

💥 In a large bowl, toss rest ingredients (except toppings) until well combined

💥 Now pick out dressed radicchio leaves & arrange on a large serving platter. Scatter persimmon along with basil on top of it. Dot with torn fresh Mozzarella or Burrata. Generously drizzle the dressing on the whole thing and top with pickled shallots. Finish with roasted sesame seeds & shichimi (if using)

*Note: For Vegan option substitute Cheese with Silken Tofu

Pomelo Herb Salad with Sweet Spicy Coconut Chips

Pomelo, Blood orange, Mint and Basil are perfumed with orange blossom then mixed with Sweet & Spicy Coconut Chips and pickled jalapeño & scallions! Everything is tossed in a Toasted cumin, Chile de Árbol & lime dressing. Feel free to substitute with seasonal citrus and give it a go!

Ingredients (serves 2-4 as a side)

Coconut Chips
35g Unsweetened Coconut Flakes - I love the ones from Trader Joe’s (substitute with flaked almond slivers or peanuts)
1/4 tsp Sea Salt (if you can get hands on Maldon then it would be the best!)
1/4-1/2 tsp ground Chile de Árbol (adjust based on spice tolerance) ; substitute with Gochugaru
1 tbsp + 1/2 tsp Maple Syrup

Pickled Stuff
1 Scallion, whites halved length wise cut into 1” pieces and greens thinly sliced at an angle
1/2 Jalapeño, thinly sliced into rounds
Pinch of Granulated Sugar
2 tbsp Lime Juice

1 tsp Cumin Seeds
1/4 tsp Chile de Árbol flakes
1/2 tsp Raw Brown Sugar Crystals or Demerara Sugar
1.5 tsp Orange Blossom Water (reduce to 1 tsp if you find the perfume too strong)
1.5 tbsp Avocado Oil
350g Pomelo, pulp (you could substitute with good quality Ruby Grapefruit or Navel Orange but it’s not the same)
25g Blood Orange, pulp
4 sprigs of Basil, tough stem removed and leaves separated
4 sprigs of Mint, tough stem removed & leaves separated
1/2 tsp Sea Salt

Roasted Sesame seeds or Peanuts for garnish

Directions
🥗 Prep Coconut Chips - Pre-heat oven to 350F / 180C. Combine all ingredients and make sure the coconut flakes are very well coated. Spread them out on a parchment lined baking sheet & bake for 5 mins. Let them cool completely

🥗 Prep Pickled Stuff - Combine all ingredients and let them pickle for 20-30 mins (do this while peeling Pomelo)

🥗 Prep Spices - dry roast cumin, chile de Árbol and sugar for 2 mins then roughly crush them into a coarse powder

🥗 Make the Salad - Combine Pomelo, Blood orange pulps with 3/4 qty of herbs, orange blossom and 1 tbsp oil with 1/4 tsp sea salt in a medium bowl. Transfer the pickled stuff into the bowl, while reserving the lime juice. Now whisk the coarse spice powder with reserved lime juice and 1/2 tbsp oil until well combined. Add this spiced dressing to bowl and mix everything

🥗 Serve - transfer the salad to a lipped platter, scatter a handful coconut chips on top , finish with some sesame seeds or peanuts and remaining sea salt. Serve right away.

*Note: the coconut chips will get soggy if left with the dressing for long. So do not mix them from the beginning. Serve the chips on the side so that you can top it on demand!

Sichuan Potato Pepper Salad

Have you tried green Sichuan peppercorns? If not, then highly recommend you do - as it’s citrusy & floral aroma with more potent numbing kick makes a dish quite unique! Here’s presenting Potato Batons & Peppers dressed in spiced numbing oil tempered with soy-vinegar duo - a house favorite that we often have it alongside dumplings or cold noodles.

Ingredients (serves 6-8 as a side)
500g Yukon Gold/Yellow Potatoes (waxy variety), julienned or super thin batons
1 small red bell pepper, julienned
2 Jalapeño, de-seeded & julienned
4 scallions, thinly sliced
15g Cilantro (including stems), finely chopped

Numbing Oil
1/2-3/4 tsp Green Sichuan Peppercorns, (sub Red Variety); adjust based on your tolerance for numbing sensation
1 tsp Cumin seeds
2 tsp Coriander seeds
1 pod Black Cardamom or 4 Green Cardamom pods, seeds removed
1 tsp Chili Flakes
1.5 tsp Sugar
3/4 tsp Salt
45ml Neutral Oil

Dressing
3 tbsp Light Soy Sauce (substitute with Tamari for GF and with Coco Aminos for Soy-free)
1.5 tbsp Rice Wine Vinegar
1 tsp Toasted Sesame Oil

Garnish
1 tsp Toasted Green Sichuan Peppercorns (optional)
1 tbsp Roasted Sesame Seeds
Chopped Cilantro

Directions
🥗 In a small pan, add first 7 ingredients of Numbing Oil. On medium flame, dry roast for 3-4 mins. Now transfer everything on to mortar pestle or spice grinder to coarsely grind the aromatics. In a large heatproof bowl, add scallions & ground aromatics & heat up oil until shimmering. Pour the hot oil onto the aromatics, mix well & cover. Keep it aside

🥗 Bring a large pot of water to boil. Set up an ice bath in a large bowl or fill a large strainer with ice. Line a large baking sheet or your kitchen work surface with paper towels. Once vigorously boiling add potato batons. Cook for 5 mins then transfer them straight into the ice bath or ice lined strainer to stop the cooking. Transfer them on to the paper towel lined sheet/surface, to remove as much moisture as possible

🥗 Now add julienned peppers & half quantity of cilantro to the bowl with aromatic oil. Add dried potato batons into the bowl, give everything a gentle mix. Now add all dressing ingredients with remaining cilantro. Mix, mix & mix (but gentle enough to not to break the potatoes). Let it sit & flavors come together for 1-2 hrs

🥗 Garnish with Sichuan peppercorns, sesame seeds & cilantro. Serve right away!

Persimmons with Whipped Ricotta, Rose-Lemon Maple

A side effect of my endeavor to come up with wacky flavor combos is - we eat the same dish everyday until I get the fine balance between bold flavors right! So after eating this one for seven days straight …. here I’m with my latest obsession - “Rose-Lemon Maple” drizzled on fresh Persimmon wedges nestled in creamy aromatic whipped ricotta laced with dried Mint and lemon zest….mmmm then the finishing touch of a heady exotic oil - Urfa Biber, fresh herbs, rose petals & sesame seeds. The key to this dish is simplicity and delicate balance of bold flavors - it’s quite magical indeed!

INGREDIENTS (serves 2 as side)

2 Ripe Fuyu Persimmons, peeled & each cut into 8 wedges

Whipped Ricotta

100g Whole Milk Ricotta (substitute with Vegan Ricotta)

50g Plain Whole Milk Greek Yoghurt (substitute with your go to vegan yogurt)

3/4 tbsp Extra Virgin Olive Oil (top quality)

1/2 tsp Maple Syrup

1 tbsp Lemon Zest (if you can get your hands on Meyer Lemon then it will be quite special)

1 tsp dried Mint

1/4 tsp fine sea salt

Rose Lemon Drizzle

25ml Lemon Juice (again Meyer Lemon preferable)

45ml Maple Syrup

1 tbsp water

1/2 tsp Rose Water

Mint Urfa Oil

4g Fresh Mint Leaves, finely chopped

2g Sweet Basil Leaves, finely chopped

1/2 tsp Urfa Biber

3/4 tsp Roasted Sesame Seeds

1/2 tsp crushed dried rose petals

1 tbsp good quality Extra Virgin Olive Oil

Pinch of salt

Garnish

1-2 tsp Roasted Sesame Seeds

1 tbsp Dried Rose Petals

Directions

💥Combine all Mint Urfa Oil ingredients & keep it aside

💥Combine all whipped ricotta ingredients and whisk well until smooth & luscious (about 12 mins by hand; 5 mins by electric whisk) & keep it aside

💥In a saucepan combine lemon juice, water & maple syrup. Cook on high heat stirring constantly, turn off heat as soon as it starts to bubble (~ 4 mins). It should be like runny syrup consistency. Let it cool for 2 mins then stir in rose water & keep it aside

💥To plate - divide and dollop the whipped ricotta into two lipped plates . Make a dip in the middle, arrange persimmon wedges, spoon mint oil & generously drizzle the rose lemon syrup. Enjoy!

Radichhio Apple and Tarragon Salad with Dukkah

Inspired by the Apple and Tarragon cheesecake from the British Bake-off Season-6, this super easy bitter-sweet salad is my latest obsession! Whether serving with that an indulgent savory pie or alongside a creamy pasta dish or just for weekday lunch, during fall I make this simple salad almost every other week.

Ingredients (serves 2)

1 medium head of radicchio (feel free to substitute with a couple Chicory or Belgian Endive heads), roughly torn
1/2 tbsp Lemon Juice
1/2 tbsp very good quality Extra Virgin Olive Oil
1/2 tsp Fine Sea Salt
1 tsp freshly cracked Black Pepper

Marinated Apples
2 medium Apples (I used a pink lady variety but either Honeycrisp or Red Delicious would be great), cut into 2 cm pieces
4 tbsp chopped fresh Tarragon leaves
1 small Shallot, thinly sliced
15g Golden Raisins (if you don’t like raisins then substitute with dried apricots thinly sliced)
4g flat-leaf Parsley, roughly chopped
1 tbsp Lemon Juice
2 tsp Lemon Zest
1 tbsp Maple Syrup
1 tsp Soy sauce (substitute with Tamari or Coco Aminos)
1.5 tbsp very good quality Extra Virgin Olive Oil

2 tbsp Dukkah , you can find in Middle Eastern Specialty store or even in Trader Joe’s in the US (substitute with crushed seeded crackers or you can make your own by following this)
4 tbsp Créme Fraîche (substitute with Sour Cream)
Flaky salt (optional)

Directions
🍎 In a large bowl toss first 5 ingredients & keep it aside. In a medium bowl, combine and mix all marinated apples ingredients & let it marinate for 15-20 mins

🍎 Divide the dressed radicchio into serving bowls, spoon the marinated apples and finish with 1 tbsp dukkah & 2 tbsp créme fraîche in each bowl. Enjoy!

Citrus Salad with Bitter Greens

One of my most favorite salads to whip up during any time of the year. Sticky and caramelized citrus served on a bed of seasoned bitter greens such as endives (aka chicory) and arugula. Finished with an orange blossom-maple syrup dressing, crumbled feta and toasted seeds.

Ingredients (serves 4 as a side)

2 Chicory or Belgian Endives, separated

25-30g (about generous handful) Arugula Leaves, roughly torn

2 tbsp Extra Virgin Olive Oil

½ tbsp White Wine Vinegar (substitute apple cider vinegar)

½ tsp sea salt

1 tsp crushed black pepper

2 Medium Oranges or 4 Mandarins – flesh cut into 1 cm thick discs and peel zested

5 tbsp Maple Syrup

80ml Fresh Orange Juice

1.5 tsp Orange blossom water or Grand Marnier liqueur

Topping

Handful Pomegranate Seeds (optional)

60-65g Crumbled Feta

1 tbsp Toasted Fennel Seeds

1/2-1 tsp Maras or Urfa Chile Flakes

2 tbsp Roasted Pumpkin Seeds or any Roasted Nuts of your choice

Flaky Salt to finish

Directions

🥗In a small pan, combine maple syrup and orange juice cook on medium high flame for 7-8 mins or until reduced to runny syrup. Then add the orange discs into the syrup and cook for 4 mins flipping halfway so that each disc is nicely coated and looks golden & sticky. Take off heat stir in the orange blossom water and orange zest. Let it cool and come to room temperature

🥗 Meanwhile, in a bowl - combine first 6 ingredients, give it a good mix and keep it aside

🥗Arrange the dressed endives & arugula on a serving platter. Transfer the sticky oranges on top of the leaves. Scatter pomegranate seeds, feta, chile flakes and seeds (or nuts) then drizzle any leftover orange maple syrup. Finish with more flaky salt and enjoy!

Silken Tofu Citrus Celebration Salad

A dish that celebrates the citrus season and my love for silken tofu with sesame oil - charred peppers and cherry tomatoes are mixed with a flash fried ginger scallion numbing oil, which is further intensified with blood orange zest and juice, soy, vinegar, Shaoxing cooking wine and toasted sesame oil. Silken tofu and citrus wheels are arranged in a platter then this smoky sweet aromatic dressing is poured all over. Finished with toasted sesame seeds, flaky salt and scallion greens. It tastes better over time and can be kept in the fridge up to 3 days.

Ingredients (serves 4 as a side)

14oz or 400g Silken Tofu, cut into roughly 2” x 4” rectangles

3 Blood Oranges (substitute with 2 Navel or Cara Cara Oranges), peeled and cut into 1/2” thick discs

5-6 Mini Sweet Peppers, whole

12-14 Cherry Tomatoes, whole

Dressing

2 tbsp Fresh Ginger, grated

1 Scallion, white portion - finely chopped and green portion sliced at an angle (reserved for garnish)

1 tsp Ground Sichuan Peppercorns (I use a mix of red and green , feel free to use whatever is available)

1.5 tsp Chile Flakes (feel free to use your go to hot pepper flakes)

2 tsp Roasted Sesame Seeds

2 tbsp Vegetable oil, shimmering hot

2 tsp Red Wine Vinegar

1 tbsp Shaoxing Cooking Wine

3 tbsp Blood Orange Juice (substitute with fresh Orange Juice)

2 tbsp Dark Soy

1/2 tbsp Maple Syrup

1 tsp Toasted Sesame Oil

Garnish

1 tsp roasted sesame seeds

1 tsp toasted sesame oil

1/2 tsp Flaky Salt

Directions

🥗 Heat up a skillet, once smoking add peppers to it, using tongs begin the charring process. After 8 mins, add tomatoes into the skillet & continue charring everything until blistereded and soft. About 15 mins total. Once cool enough to handle, chop up the peppers and leave the bursting tomatoes as is

🥗 Combine first 5 Dressing ingredients in a heatproof bowl, pour the hot oil into it, give everything a good mix (it should making a hissing noise). After 1 min add remaining dressing ingredients, followed by chopped peppers & tomatoes. Give everything a good mix and let it marinate for 45 mins at least or upto overnight

🥗 In a large lipped platter, arrange the tofu pieces and blood orange discs. Pour the dressing all over, garnish with sesame seeds, oil and scallion greens. Serve at room temp or chilled (during summer chilled version is too good), Enjoy!

*Note: Feel free to substitute the citrus during summer with peaches or plums

Grilled Halloumi Salad with Pepita Brittle

Blood orange discs are tossed with grilled Halloumi, baby arugula, chives, sumac & broken shards of pepita brittle. The whole thing is covered in a blood orange juice and toasted coriander seeds dressing. The addition of seed brittle is a recent iteration and takes this humble dish to a new level! It’s one of the top salads that’s often requested by my partner, hope you all liked it as much as we do.

*Pepita Brittle can be easily made ahead and stored in an airtight container to use whenever. Feel free to substitute blood oranges with tangerines or juicy navel oranges

Ingredients (serves 2)

120g Baby Arugula Leaves, cleaned & pat dry

15g Chives, roughly chopped

7g Either Basil or Parsley Leaves (combo of both works too)

2 Blood Oranges, de-seeded & white pith removed , sliced into discs

1/4lb or 114g Halloumi, sliced into large rectangles

1/4 tsp Flaky Sea Salt

1 tsp Sumac

Pepita Brittle

1/2 cup Salted Roasted Pumpkin Seeds / Pepitas (I get it from Trader Joe’s)

Juice & Zest from one Blood Orange

1/2-3/4 tsp Ground Chipotle Chile

2 tbsp Maple Syrup

Dressing

2 tsp Blood Orange zest

1 tsp Red Pepper flakes

1 tsp Salt

1/2 tbsp ground toasted coriander seeds

3 tbsp Blood Orange Juice

1 tbsp White Wine or Champagne Vinegar

1 tbsp Water

1.5 tbsp good quality Extra Virgin Olive Oil

Directions

🥗 Prep the Pepita Brittle - heat up a non-stick pan & add all the ingredients. Cook until sticky, about 5-6 mins. Once cooled, break it into small pieces & keep it aside

🥗 Prep the dressing - whisk all the ingredients and keep it aside. Heat up a non-stick skillet, add few drops of oil. Then place halloumi slices, cook each side for a minute or two (until you see the golden blisters all over)

🥗 Combine 3/4 dressing with arugula and herbs; mix well and divide into two bowls. Now divide blood orange discs, pepita brittle pieces & grilled Halloumi into those bowls. Drizzle the remaining dressing, add flaky salt & sumac. Serve with a thick slice of toasted bread

Note: to bulk up the salad feel free to add cooked couscous or quinoa. Horner, make sure to adjust the amount of dressing & seasoning accordingly