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Top 5 dishes made from Asian Chicken Bouillon Powder *optional
1 . Carrot & Tuna Sesame Salad
Carrot & Tuna Sesame Salad
This is a Korean ‘Namul’ inspired salad. It is absolutely easy to make, yet really yummy. As I always use a can of Tuna in Springwater, I add a reasonable amount of Salt, but you need to alter the amount of Salt. If you use Tuna in Oil, you may wish to use the Oil as well. In that case, alter the amount of Sesame Oil.
Ingredient
1 can (95 g)
Tuna *I used Tuna in Springwater
2 teaspoons
Toasted Sesame Seeds
1 tablespoon
Sesame Oil
1 clove
Garlic
1/4 teaspoon
Salt *alter the amount
1/4 teaspoon
Asian Chicken Bouillon Powder *optional
1 teaspoon
Soy Sauce
1 teaspoon
Rice Vinegar
Cooking instructions
* Step 1
Combine all the Dressing ingredients in a mixing bowl. *Note: If you use Tuna in Oil, you may wish to use the Oil as well. In that case, alter the amount of Sesame Oil.
* Step 2
Cut Carrots into thin strips. It would be easy if you use a vegetable slicer. *Note: I don’t cook the sliced Carrots, but you can blanch OR microwave them if you prefer.
* Step 3
Add the Carrots to the Dressing and mix well. Drain the can of Tuna and add to the Carrots, add Toasted Sesame Seeds as well, and mix to combine. Add extra Salt if required.
Note: if there is a photo you can click to enlarge it
2 . Wombok & Tuna Salad
Wombok & Tuna Salad
This Asian flavoured salad of Wombok can be made very quickly. The thick white parts of Wombok often takes longer to get seasoned and softened, but I have found a trick. I use Salt and Microwave. It’s very quick and easy.
Ingredient
1/2 teaspoon
Salt *reduce the amount if Wombok is smaller
1 clove
Garlic *grated
1 tablespoon
Sesame Oil
1 tablespoon
Toasted Sesame Seeds
1/2 teaspoon
Asian Chicken Bouillon Powder *optional
1 teaspoon
Toban Djan (Chilli Bean Sauce)
1 can (95 g)
Tuna *I used Tuna in Springwater
Cooking instructions
* Step 1
Clean Wombok, cut into 1cm wide pieces, and separate hard white parts and soft parts.
* Step 2
Place the hard white parts into a mixing bowl, add Salt, and toss to mix well. Set aside for 15 minutes OR microwave for 1 minutes (I used 1100W microwave) to speed up.
* Step 3
Add grated Garlic, Sesame Oil, Toasted Sesame Seeds, Asian Chicken Bouillon Powder and Toban Djan (Chilli Bean Sauce), and mix well.
* Step 4
Add soft parts of Wombok and drained Tuna, mix to combine, then add Spring Onion, and mix to combine. Serve immediately.
Note: if there is a photo you can click to enlarge it
3 . Red Cabbage ‘Namul’
Red Cabbage ‘Namul’
I love the Korean dish called ‘Namul’. I understand ‘Namul’ and Japan’s ‘Aemono’ are same type of dish, that is basically seasoned vegetables. I usually season ‘Namul’ with a small amount of grated Garlic, Salt and Sesame Oil. Today I added a very small amount of Vinegar and it improved the flavour. The vinegar also made the colour of Red Cabbage brighter. Just 1 teaspoon of Vinegar made such a difference!
Ingredient
250 g
Red Cabbage
1/2 teaspoon
Salt
2 tablespoons
Water *optional
2 teaspoons
Toasted Sesame Seeds
2 teaspoons
Sesame Oil
1 teaspoon
Rice Vinegar
1/4 teaspoon
Asian Chicken Bouillon Powder *optional
Cooking instructions
* Step 1
Place thinly sliced Red Cabbage in a bowl, add Salt and water, and massage with you hand. *Note: Adding some water speeds up this softening process.
* Step 2
Drain and squeeze the Red Cabbage to remove excess salty water.
* Step 3
Combine all the Dressing ingredients in a mixing bowl, add Red Cabbage, and mix to combine. Add extra Salt if required.
Note: if there is a photo you can click to enlarge it
4 . Iceberg Lettuce & Egg Salad with Gochujang Sesame Dressing
Iceberg Lettuce & Egg Salad with Gochujang Sesame Dressing
Today I was going to cook ‘Stir-fried Iceberg Lettuce & Egg’ with a sauce made with Gochujang (Korean Spicy Miso). However, the weather was hot and I wanted to make something easier. Then I decided to make a salad instead of stir-fry. I cooked Eggs and it didn’t take long at all, then I combined everything in a mixing bowl. I added Toasted Nori, and it was a good idea. The salad was delicious and I enjoyed it very much.
Ingredient
3
Eggs
1 tablespoon
Oil
1 pinch
Salt
1/2 teaspoon
Sugar
1/4 teaspoon
Asian Chicken Bouillon Powder *optional
1 tablespoon
Toasted Sesame Seeds
1 tablespoon
Sesame Oil
Cooking instructions
* Step 1
Whisk Eggs in a small bowl and lightly season with Salt & White Pepper.
* Step 2
Heat Oil in a frying pan over hight heat, cook Eggs quickly just like cooking ‘Scrambled Egg’. Transfer to a plate.
* Step 3
Combine all the Sesame Dressing ingredients in a mixing bowl. Alter the amount of Gochujang.
* Step 4
Tear Lettuce into chunky bite-size pieces, place into the bowl, add 1 pinch Salt, and mix to combine. Add the cooked Egg, Spring Onion and Nori, and mix to combine.
* Step 5
Sprinkle the saved Spring Onion on top and serve immediately.
Note: if there is a photo you can click to enlarge it
5 . Iceberg Lettuce & Avocado Salad with Garlic Sesame Dressing
Iceberg Lettuce & Avocado Salad with Garlic Sesame Dressing
This salad is so good and I can’t stop eating it. 200g Iceberg Lettuce torn into bite-size pieces might look far too much for 4 servings, but you need it. You might wish if you had made more. It is yummy and addictive.
Ingredient
1/4 teaspoon
Salt
1/2 teaspoon
Asian Chicken Bouillon Powder *optional
1 teaspoon
Rice Vinegar
1 tablespoon
Toasted Sesame Seeds
1 tablespoon
Sesame Oil
Cooking instructions
* Step 1
Combine all the Dressing ingredients in a large mixing bowl.
* Step 2
Add all Vegetables into the bowl and mix to combine.
Note: if there is a photo you can click to enlarge it
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