Truffle Mushroom Risotto
Taro Savory Cake
Simple and Healthy Homemade Granola
Garlic Fried Rice
Flourless Chocolate Cake
Frozen Pão de Queijo, Brazilian Cheese Bread
Cold Soba with Peanut Sauce
Cold soba noodles are easy to prepare and cook faster than your regular pasta/noodle. This is a very simple and delicious recipe for the summer…just toss soba noodles with a spicy sauce made with peanut butter and lots of fresh vegetables.
Have you ever heard of soba noodles? Soba noodles were originated in Japan and it is made from buckwheat. They are thinner than the usual noodles and sold in the market like your dry pasta. In Japan soba noodles are served cold during summer and hot in winter, and traditionally dipped in a sauce (cold) or hot broth.
My mom used to cook soba instead of the regular pasta; one, because is faster to cook and second, because it is healthier as compared to the wheat pasta. So now I do the same…often I cook soba noodles and serve with meat sauce.
During summer I like to make it cold, almost like salad…I cut all kind of raw vegetables into Julienne or chiffonade add a protein like shrimp or chicken and top with a creamy peanut sauce which is a mix of lightly sweet, salty, spicy and citrusy. This peanut sauce really challenge all your palate senses…I know, sounds weird until you try it…and then you will be totally in love with the sauce.
- 3 tablespoons peanut butter
- 3 tablespoons water
- 1 ½ teaspoons sugar
- 3 tablespoons Ponzu sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 to 2 teaspoons yuzu hot sauce, depending on how spicy you want
- Soba noodle
- Fresh basil leaves, cut into thins strips
- Cucumber, cut into thinly Julienne
- Carrot, cut into thinly Julienne
- Shredded chicken
Cook the soba noddle according to the instructions of the package. Rinse well under the cold water and make sure that the noddle is well drained. Set aside or in the refrigerator while you are preparing the dressing.
In a small bowl, add the peanut butter and water, whisk until smooth, add all the remaining ingredients. Whisk until all the ingredients are incorporated into the dressing.
When ready to serve, add in a bowl the soba noodle, vegetables, chicken and the peanut sauce. Toss all together making sure the noddle is coated with the sauce.
If you enjoy this Asian inspired noodles, you might want to take a look at Squash Noddles with Peanut Sauce recipe.
Did you know that buckwheat does not contain gluten? Buckwheat is a very nice substitute for wheat for the ones that have an issue with gluten. Buckwheat is a fruit seed and contain more mineral and antioxidants than other grains.
Thank you for visiting Color Your Recipes…have a colorful day!
Glutinous Rice with Chinese Sausage
This is a recipe for a traditional glutinous rice known as sticky rice which is an staple in the Chinese cuisine which sausage, chicken or pork can be added.
Have you ever had glutinous rice? In spite of the name “glutinous” it does not contain gluten at all, like all the other varieties of rice. Glutinous rice is grinded to make mochi flour which is a very popular ingredient in many Asian desserts and even savory ones.
I grew up with glutinous rice and its derivatives…I love all the “chewy” food that you can make with it. Recently I shared the “pearl meatballs” recipe which the meatball (any of your choice) is coated with a layer of glutinous rice. Today, I am sharing with you another savory dish, somewhat like fried rice and risotto…not as dry as fried rice and not as creamy as risotto. Instead of the Chinese sausage, you can substitute for chicken or pork. The secret is the amount of water added while cooking the rice…if added too much you will end up with“glue” like mess…not pretty. So in order to prevent, I like to soak the glutinous rice overnight after rinse it thoroughly and cook under steam. When done right, each rice grain is intact, semi translucent, and chewy…oh…so good! Therefor if you like chewy texture you are for a great treat.
- 1½ cup glutinous rice
- 3 to 4 dry shiitake mushroom
- 4 Chinese sausages cut into small slices (or marinated chicken or pork with soy sauce and garlic)
- 1 small shallot, diced
- 2 stalks scallion or green onion, chopped
- 2 ½ tablespoons soy sauce
- 1 tablespoon cooking wine
- ¼ teaspoon sugar
- 2 teaspoons sesame oil
- ½ teaspoon salt
- ¼ teaspoon pepper (preferably white pepper)
- Cilantro for garnish
One day before cooking the rice, wash the glutinous rice until the water runs clear. Soak in water overnight at room temperature.
On the day, drain all the water from the rice in the colander.
Soak the mushrooms in warm-hot water for approximately ½ hour until softened. Squeeze the water from the mushrooms and cut into small cubes. Save the soaking water from the mushroom.
In a small bowl add the soy sauce, sugar, cooking wine, salt, pepper and sesame oil. Mix well until all the sugar is incorporated into the sauce.
In a wok, under medium heat fry the sausage. Once the sausage are golden both sides, remove from the pan and set aside.
On the same pan, with the remaining fat from the sausage, sauté the scallion and the green onion until fragrant. Next, add the mushroom and continue to stir-fry for a minute, make sure to stir continuously to not burn.
Add the rice and the sausage. Stir well until all the ingredients are very well incorporated. Add the mixture of sauce and continue to stir. Sprinkle with the mushroom water and continue to stir under medium heat.
After a couple of minutes, transfer into a steam bowl. Cook under steam until the rice is semi translucent. If necessary sprinkle with more of the mushroom water or plain water.
Garnish with cilantro and/or scallion and serve hot/warm.
Leftover rice can be warmed under steam, water-bath or microwave.
If you enjoy this very traditional Chinese recipe, you might want to take a look on a recipe which uses glutinous rice to make dessert…Pandan Infudes Coconut Milk with Sticky Rice.
Did you know that glutinous rice is also known as sticky rice? The reason that glutinous rice is sticky is because this kind of rice contains very little amount of amylose and high levels of amylopectin, which is responsible for its stickiness.
Thank you for stopping by Color Your Recipes…have a colorful week!
Celery Salad with San-J Sauce
This is simple salad recipe using mainly blanched celery and tossed with San-J organic soy sauce.
This is a very simple and easy recipe using mainly blanched celery, yes blanched celery…this way the celery still crunchy and yet somehow delicate.
I accepted the invitation to try more San-J sauces, they were sent to me without charge, and I did not receive any compensation for this post and all the content and opinion in this post are solely mine. I decided to use the gluten free organic tamari soy sauce in this recipe, and I love it, especially because this is a reduced sodium version of soy sauce. You can look for more San-J sauces here and pick your favorite one.
In Asian cuisine, salad is not very common, most of the so called vegetable “cold dishes” are either blanched or somehow pickled. Therefore I used similar method to make this celery salad. I hope you get to try, because the texture of this blanched celery is very different from the fresh cut ones. The addition of soy sauce and sesame oil gives this salad an Asian twist.
- 6-8 celery stalks, cut into strips
- San-J Tamari organic soy sauce to taste
- ½ teaspoon sesame oil
- Chili oil, to taste
- Cilantro, chopped
Boil water in a medium pot. Add the celery and blanch for approximately 1 minute.
In the meantime prepare a bowl with cold water and ice cube.
Drain the water from the celery and immediately place the celery into the ice bowl of water.
Once the celery strips are ice cold drain well and place them in a bowl.
Add on the celery strips San-J soy sauce, sesame oil, chili oil. Toss gently until all the celery strips are coated with the sauce.
Finally toss in the chopped cilantro. Serve cold.
If you enjoy this simple recipe of celery salad you might want to check on Spinach Salad with Ponzu Sauce.
Did you know that celery is an excellent source of vitamin K in spite of its low-calorie content?
Moreover, celery contains sodium, therefore the slightly savory flavor.