Slovak Foods Recipes

Jellyfish and shredded chicken salad,手撕雞 Summer is finally here in Vancouver and we had a "lazy BBQ" on the weekend. How lazy? All one has to do is lift a finger. Here are the simple instructions: go to your favourite, Chinese roast meats shop point, and pay So I pointed at a roast duck, roast spare ribs and some char siu. I saw some jelly-fish and decided to make a jelly-fish and chicken salad. I prepare food from scratch but I let someone else handle the jellyfish. It doesn't seem difficult from what I read but, why bother, when one can get ready-prepared jellyfish all nicely-seasoned with soy sauce and sesame oil. Ingredients: Half a pound of prepared jellyfish One chicken breast, cooked and shredded (I bought a white-cut chicken) Half an English cucumber, seeds removed and shredded A bit of carrots, cut into thin shreds One green onion, sliced A knob of ginger, peeled and shredded A bit of chopped cilantro Dressing: 2 tablespoons ...

Chicken and vermicelli salad The salad looked like a Vietnamese- inspired dish with a bit of Chinese influence. It was missing an essential Vietnamese ingredient - the ubiquitous, fish sauce. Plus, he added a dressing of tahini. As far as I can tell, sesame oil/paste is seldom used in Vietnamese cooking. The dressing sounded Chinese. Cold noodles with sesame- vinegar sauce served is a popular noodle dish in China. Here is what he did: stir-fried some strips of pork that had been marinated in a soy sauce mixture softened the vermicelli in boiling water cooked them in a pot of boiling water for about a minute drained the noodles in a colander and ran them under running cold water to cool made a dressing #1 with lime juice, soy sauce and sugar made a dressing #2 tahini, soy sauce, sugar and lime juice tossed the cooked pork with slices of raw snow peas, green and red peppers and napa cabbage and dressing #1 tossed the cooled noodles together with the salad and...

Laotian cucumber salad, Tam taeng Ingredients : for 2 servings 4 small Japanese cucumbers, peeled 6 cherry tomatoes, cut into quarters Dressing: 2 tablespoons of fish sauce Juice of half a lime One tablespoon of sugar A teaspoon of red chili flakes Method: Cut the cucumbers in half, lengthwise. Scoop out the seeds and discard. Shred the cucumber. Place all the ingredients for the dressing in a bowl and mix until the sugar has dissolved. Add the cucumbers and tomatoes. Mix together. Arrange the salad on two plates and serve.

Lemon balm tea Lemon balm, Melisa officianalis Lemon balm has been used since ancient times in healing the mind and the lips. It soothes the mind and body! It helps to relieve stress. I don't have a green thumb but am very successful with growing anything from the mint family. They are vigorous growers and flourish despite me. Lemon balm is no exception. I have plants sprouting all over the garden. Crush the leaves in your hand and lemon balm emits a fresh, lemony smell. I often cut a bunch of lemon balm and use them as bouquets for my home. The pale, green leaves are beautiful and the rooms smell wonderful. I believe these bouquets improve the atmosphere at home. Both humans and cats are in a good mood in my sweet-smelling home. Cheap too! I get them for free! I like to put small vases of lemon balm on the beside tables. For added fragrance, crush some fresh leaves and put into small bowls. Place the bowls on the windowsill. The smell of fresh, clean...

Spinach and garlic salad I want to make different kinds of salads to make meals more interesting for myself and others who are on low-carb diets. Spinach is in season. Two bunches of spinach for a dollar! Beautiful fresh spinach pulled right out of the ground with black earth still clinging to the leaves and stems. What a job it is to clean. I felt I was using too much water to rinse them so I changed my methods. Instead of washing the whole bunch, I divided the bunch into two. I cut off the leaves from the stems. The leaves were easy to wash and I left the stems to soak. It was a lot easier to get rid of the grit in the stems. I noticed the tender leaves at the hearts of the spinach and I used just these leaves for a salad inspired by a very elegant dish served in Cantonese banquets - spinach with garlic cloves and braised, dried oysters. Here is my version: Ingredients: For two servings The hearts of bunch of spinach greens - about 5 leaves, stems and part of the r...