Monthly Archives: October 2015

Miso Grilled Chicken with warm Brown Rice Salad

There are two certainties in our household when it comes to food…. rice and MORE rice.

Having been brought up in a culture where the saying to announce dinner ‘chi fan’ also literally translates to ‘EAT RICE’… and you get to understand the significance of this grain in my foodie household.

Whilst the white long grain variety is the normal ‘traditional’ choice that we dish out meal after meal, it was certainly time to venture beyond the white grain…

Here, the Brown Grain will feature as a key ingredient in this recipe.

Not just known for its nutritional value, Brown Rice feels so much more natural to eat, as if the rice was harvested straight from the fields and onto the dining plate. This fibrous little grain is super packed with nutrients due to its less processed self, full of many health benefits and just feels so much more rustic and organic on the palate.

In this recipe, I have matched up a simple dish of Brown Rice with Miso Grilled chicken, roasted Vegetables and some leafy Green Kale. The rice just needs to be tossed and seasoned in a fry pan together with the vegetables, much in a way like cooking fried rice but without the need for a wok to ‘fry’ the rice.

Though Miso may normally be associated with Miso soups, it is wonderful when used as a marinade for meats to capture that something salty, that something nice flavour…

It is best to marinate the chicken overnight to bring out that intensity of taste when cooked. Grill the Chicken to sear in a juicy taste and serve atop this warm Brown Rice salad for a healthy one dish meal.

Try my Miso Grilled Chicken with warm Brown Rice Salad recipe.

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Chilli Prawn Pasta with Asian Herbs

The Tomato has long been revered in the world of Italian cooking whereas in Asian cuisines it takes a rather low profile against other herbs and ingredients.

Whilst this may be so, there is definitely room to get creative with these wonderful gems of flavour.

Here, for this recipe, I use Cherry Tomatoes for their ruby red appeal and roast them together with lots of Garlic to create a natural flavoured inspired sauce. The simplistic combination of tomatoes and garlic in the oven will create a wonderful aroma through the kitchen that is purely sublime in itself!!!

Together with Prawns and a bunch of fresh Asian herbs, this dish takes a bit from both worlds to create a simple and yet elegant meal.

Top the dish off with Garlic Chips to help to give that extra texture and bite.

Is one bowl enough? You decide…..

Try my Chilli Prawn Pasta with Asian Herbs recipe.

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Japanese Garden Salad

A Japanese Garden evokes feelings of tranquility, balance, harmony and a lush serenity.

In this Japanese Garden inspired Salad, the essence is in simplicity….

Each Spring, I eagerly await for our Cherry Blossoms to burst through the winter drab to signal new times, warmer climates and a lighter way of eating. When you are surrounded by the simple beauty as the flowers of spring and the scents of a new season, you can’t help but to feel inspired to emulate this in all that is around you….

Here in this Japanese Garden Salad, I mixed a handful of colourful Salad Leaves and plated this together with some more robust Vegetables.

The beauty of this salad is that you can eat it on its own or as an accompaniment to any meal on the dining table. The sweet roasted flavours of the Butternut Pumpkin really pull this salad together and is great with mouthfuls of light crisp Salad Leaves. The Corn, Beans and Carrots bring colour to the dish as well as texture to the overall bite.

I find this Salad so versatile that it makes a frequent appearance at our meal times during the week.

Try my Japanese Garden Salad recipe.

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Japanese Chicken Curry Bites

Hello Food Loving World!

Welcome to my foodlosophy’s first official post and journey into the realm of Asian inspired food.

On this site, I will share with you my musings around the kitchen and any culinary whims that come my way…

My first inspired recipe takes its roots from the Japanese dish Katsu Curry. Anyone who has savoured this dish will know the addictive combination of a crispy crumbed piece of meat that is coated in an oozy luscious curry sauce.

I have had a chance to taste a few different versions of this curry but the best one I have had was at a quaint little local eatery that I frequented every now and then…

I wondered for a while what made their sauce so delectably ‘morish’ and whilst the curry was not really ‘hot’ in the curry sense of the word, there was an interesting blend of flavours that made it quite fruity and at the same time subtly spicy.

Here, I have found fried Chicken Bites to be equally complimentary to my version of this sauce.

In Japanese speak, this Fried Chicken is referred to as Karaage or Tatsuta-Age. Smaller bites of chicken that are individually coated with a crispy outer but succulent inner can give smaller dosages of pleasure… if you have a weakness for fried chicken, go this way!

Serve with steam rice and balance it out with my fresh Japanese Garden inspired salad.

Try my Japanese Chicken Curry Bites Recipe.

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