Thai Spicy Shrimp and Pomelo Salad
This week on Food Comas is dedicated to Thai cuisine! Normally around this time in Hong Kong, the summer season would be in full swing. Beaches would be full and the waters packed with junk boats on all-day booze cruises. As for us and our beach-obsessed dogs, we would usually be found romping around any remotely clean … Continue reading
Whole Roasted Artichokes
On one of my trips back to the Bay Area, I was tasked with cooking dinner for my parents and sister. I planned to make a Simple Roast Chicken and was looking for some vegetables to serve as a side dish. I picked up a colorful assortment of cherry tomatoes, asparagus, and baby potatoes from Trader Joe’s when I … Continue reading
Smoked Paprika Aubergine Mint Salad
Here is another delicious salad featuring grilled vegetables to add to the favorites list! This is the first recipe I have tried from Maria Elia’s cookbook The Modern Vegetarian: Food Adventures for the Contemporary Palate. I had purchased the book about a year ago from a cute little bookshop dedicated to cookery in Melbourne called Books for Cooks. … Continue reading
Blackened Salmon Salad
I have been exploring the world of catering after meeting Lori Granito of Go Gourmet Catering and Cooking Studio and Magnolia’s Private Kitchen. Born and raised in New Orleans, Lori has been bringing her authentic Cajun style cooking to Hong Kong for over 20 years. Her food evokes memories from a 2011 road trip through … Continue reading
Grilled Antipasto Ribbon Salad
When it comes to preparing vegetables to cook, my modius operandi is to toss them with a bit of olive oil, salt, and pepper. I typically will roast them in the oven because it requires the least amount of attention (see my Roasted Vegetable Salad), but if I am feeling a bit more ambitious, grilling … Continue reading
Red Rice and Quinoa Salad with Pistachios and Craisins
I have been wanting to make this super food salad ever since I first was introduced to the red rice and quinoa combination from one of my favorite Singapore lunch spots, The Rotisserie. The restaurant had served this as a side salad to their rotisserie chicken, but I found the salad to be the main … Continue reading
Honey Mustard Dressing
Back in NYC, Natalya and I were both pretty diligent about making our own salad dressings. The simple olive oil + balsamic vinegar + seasoning was always a healthy classic. Occasionally, we would take it up a notch and get fancy with our homemade salad dressings. I only realized how ambitious we were when searching … Continue reading
Penang Achar
Achar is a word used in many Indo-Aryan languages for “Indian pickle.” This dish is composed of a variety of vegetables that are essentially pickled by being blanched in vinegar. This achar is particularly delicious to be eaten the next day when all ingredients infuse together. We prepared this dish during our Penang Cooking Class, … Continue reading
Burrata, Tomato and Basil Salad
Mozzarella… just when you think it can’t get any better… oh, it does. Burrata, which means “buttered” in Italian, is a fresh Italian cheese made from mozzarella and cream. The outer shell is mozzarella while the inside is a mixture of mozzarella and cream, which gives it a soft texture and a rich, buttery flavor. … Continue reading
Hawaiian Mac Salad
This is the final and BEST side dish to complete our Hawaiian BBQ plate. I became addicted to macaroni salad in Hawaii (my sister studied “abroad” there for a year). I have always been a little afraid to learn what exactly was in this dish because is so friggin’ delicious, and well… my fears were … Continue reading
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