Happy New Year everyone! Can you believe we are in 2016 already? The last year has really gone by in a blur. In fact I have yet to come up with any New Year resolutions…perhaps I will just stick to the same ones as I have every year:
Get a job (this used to be ‘do well in school’ but since I’ve graduated…).
Be happy and grateful for what I have.
Exercise more.
Lead a healthier lifestyle.
Oh, perhaps I will add in a fifth resolution this year – to write more frequently here on The Chai Ninja. Now that the resolutions are done and dusted lets get down to business.
Spring is well and truly here in good old NZ. As the weather gets warmer I tend to crave less hearty meals. Yummy stews are swapped for salads and cheesy potato mash turns into crispy wedges. Besides the amazing weather, Spring also brings about a whole range of veges and fruits! One of these veges is the mighty Asparagus ! As you can see I quite like asparagus. Any asparagus lovers out there who feel the same joy I do?! It is such a versatile vegetable and full of beneficial nutrients.
To make full use of the asparagus season I have been using them in everything. I make stir-fry with them, bake them, grill them and most recently , I started using them in salads. It is a great addition to any salad dish because it adds texture and a nice sweet flavour. My absolute favourite salad is potato salad; which is also probably the fattest ever salad once you add in the bacon and mayo . So in an effort to reduce the fat factor I made some swaps and omitted the bacon. I usually pair this with my easy roast chicken for a simple meal. Try it out and let me know how you get on!
Peel potatoes, cut into cubes (around 2cm) and boil in pot of boiling water till cooked. Refer to note.
When potatoes are cooked, drain and run under cold water. Shake off excess water, place in a bowl and set aside.
Clean asparagus stalks, cut into sections about 2cm in length. Set aside.
Bring a pot of water to boil and blanch asparagus sections. Strain and run blanched asparagus under cold water.
Shake excess water off blanched asparagus and add to the same bowl as potatoes.
Cover the bowl and place in fridge till potatoes and asparagus are chilled.
Mix yogurt, mayonnaise, cayenne pepper, salt and pepper together in a bowl till smooth. Wrap and set aside.
When potatoes and asparagus are sufficiently chilled, remove from fridge.
Finely slice spring onions and add to the bowl of potatoes.
Add the mayonnaise mixture to the bowl of potatoes. Mix well.
Serve.
Notes
Be careful not to overcook the potatoes! You still want them firm but cooked through.You don't want them to break, so as soon as you are able to easily pierce through them. They are ready.
Feel free to add bacon, surimi or sausage pieces! I just omitted it to make this a lighter dish.
It has been awhile since I wrote a recipe post. So I thought I’d write one today instead of continuing the Kuching Series posts. Today I will be sharing a recipe for Corn Fritters and Fresh Tomato Salsa. It is a simple recipe that packs a punch!
Before we go on there is something I want to clarify. This recipe and other meatless recipes I’ve posted are definitely meatless but I cannot guarantee that it is vegan or vegetarian friendly. I usually include garlic, onion, eggs or milk in my cooking. To my knowledge these are acceptable to some vegetarians but not to others. So it is up to you to decide what you will need to omit and substitute .
I have been a fan of pasta for as long as I can remember. Growing up, my mum would make a pasta dish at least twice a week for lunch or dinner. When I started living on my own, I realised that pasta was not only tasty but superbly quick to make – for some recipes anyway. My go to for a stage was plain Aglio E Olio.With time, I started experimenting with additional ingredients and found that shrimp went well with this dish.
Sometime ago on one fine Meatless Monday, I had a craving for Shrimp Aglio E Olio. So I brainstormed a replacement for shrimp and decided to try my luck with Woodear fungus. It has a similar sort of texture to shrimp so I thought it would be a good substitute!
! As you can see I quite like asparagus. Any asparagus lovers out there who feel the same joy I do?! It is such a versatile vegetable and full of beneficial nutrients. 
. So in an effort to reduce the fat factor I made some swaps and omitted the bacon. I usually pair this with my 
.