Gg’s Japanese Sesame Dressing

This is the best salad dressing ever! It goes with everything and is also a great replacement for Goma dip (Shabu Shabu). I love it so much that after I make it, I throw vegetables into the food processor so the residual trickles clinging to the sides don’t go to waste. If I do get too lazy to make my own, the store-bought version suffices but is a tad too sweet for my liking. I fix that with a squeeze of lemon and a drizzle of sesame oil. Make this a little thicker to dunk vegetable sticks in.

Slather & dunk away!

Gg’s Japanese Sesame Dressing Recipe:
(yields about 100ml)

Ingredients:

  • 3 tablespoons white sesame seeds
  • 2 tablespoons Japanese mayonnaise
  • 2 tablespoons rice vinegar (reduce the amount if you prefer less sour)
  • 1½ tablespoons soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon mirin
  • ½ teaspoon sesame oil
  • Salt (to taste)

Directions:

  1. Roast sesame seeds gently over a low flame in a pan until just slightly brown. A few of them may start popping.
  2. Remove from heat immediately.
  3. Combine all ingredients and sesame seeds in a food processor and blitz to desired consistency.
  4. Chill in fridge until ready to use.

Gg’s Mini Farfalle Salad

Farfalle‘s known as “bow-tie pasta” or “butterflies”. I found a mini version and just had to buy it. I have a thing for mini things… Here, I made a simple and versatile yogurt dressing to perk up some already great ingredients. This yougurt dressing may also be used with fruits for a fruit salad. Just omit the olive oil, salt and pepper. Did I also mention it’s healthy?

Gg’s Mini Farfalle Salad Recipe:
(serves 2)

Ingredients

  • 1 cup of any small pasta (cooked in boiling salted water and cooled)
  • 6 quail eggs (hard-boiled and shelled)
  • 1 ball of buffalo mozzarella (torn into bite-size pieces)
  • 1 handful of cherry tomatoes (halved)
  • ½ cup sweet corn kernels (defrosted)
  • 5 stalks baby asparagus (quickly blanched in boiling, salted water and refreshed)

   Dressing

  • 2 tablespoons natural or Greek yogurt
  • 1 tablespoon honey
  • juice of half a big lime
  • drizzle of olive oil
  • salt and pepper to taste

Directions

  1. Combine all dressing ingredients into a bowl and mix well.
  2. Add pasta, vegetables, mozzarella and quail eggs to dressing. Toss well.
  3. Refrigerate until ready to eat.

Gg’s Blackened Garoupa with Crunchy Passion Salad

Fast to cook, good to eat. And good for you too! Spicy Grilled Blackened Garoupa is served with a lime yogurt sauce and a sweet and sour salad. Who says eating healthy has to be boring? My DCM also commented this was the best fish I’ve made so far.

Gg’s Blackening Rub Recipe:

Ingredients

  • 1 tablespoon paprika
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon cayenne pepper (or to taste)
  • 2 teaspoons garlic powder
  • 4 teaspoons dried thyme
  • 2 teaspoons onion powder
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon ground cumin

Directions

  1. In a small jar with a lid, combine all ingredients. Seal securely and shake vigorously. Use immediately or store in a cool dry place. Shake jar before each use.

Gg’s Blackened Garoupa Recipe:
(serves 2)

Ingredients

  • 2 thick Garoupa fillets
  • Gg’s blackening rub (enough to coat seabass)
  • drizzle of olive/ vegetable oil

Directions

  1. Pre-heat oven on the conventional cooking setting () at 200 degrees Celsius.
  2. Lay a piece of baking paper on a metal rack placed on a baking tray.
  3. Coat flesh of Garoupa with as much or as little blackening rub as you like and pat down gently.
  4. Arrange Garoupa on baking paper, drizzle lightly with oil and place in the oven on the second rack from the top. Switch the oven to the fan assisted grilling setting ().
  5. Cook for 15 – 20 minutes depending on the thickness of the Garoupa and how well done you like it.

 

Gg’s Lime Yogurt Sauce/Dip Recipe:
(serves 2)

Ingredients

  • 2 tablespoons natural or Greek yogurt
  • zest of half a big lime
  • juice of half a big lime
  • 1 teaspoon honey

Directions

  1. Combine all ingredients into a bowl and mix.
  2. Refrigerate until ready to eat.

 

Gg’s Crunchy Passion Salad Recipe:
(serves 2)

Ingredients

  • 1 big broccoli (divided into bite-sized florets, quickly blanched in boiling water and refreshed)
  • ½ cup sweet corn kernels
  • 1 small Japanese cucumber (sliced ½ cm thick)
  • 1 handful of cherry tomatoes
  • 8 quail eggs (hard-boiled and peeled)

   Dressing

  • 4 tablespoons passion fruit vinaigrette (store-bought and can be substituted with 2 fresh passion fruit)
  • 2 tablespoons honey
  • juice of half a big lime
  • drizzle of olive oil
  • salt and pepper to taste

Directions

  1. Combine all dressing ingredients into a bowl and mix well.
  2. Add vegetables and quail eggs to dressing. Toss well.
  3. Refrigerate until ready to eat.