For a busier day, cooked chunk of meat is a super star for me, yes always.
This time I used the leftover of Soy Marinated Stewed Pork (Chashu) that was cooked of the day before.
The menu what I cooked on the day was Soy Marinated Stewed Pork, Roasted Pepper and Onion Asian Salad.
Main ingredients are some slices of Chashu, baby peppers, bean sprouts, coriander, Thai fish sauce and roasted cashew nuts (as an option, asparagus and kale)
As a preparation, wrap the peppers and banana shallots up in a tin foil and roasted on 160C for 10 minutes in the oven.
Peel their skins, and pan-fry them on high heat until they mark the nice brown colour.
Meanwhile boil asparagus and bean sprout in a salted water, and let them cool down with running cold water immediately (please note not to boil too much! Otherwise they might be too soggy texture)
Then season the bean sprout, shopped coriander and roasted cashew nuts with Thai fish sauce in a bowl.
Slice the asparagus using a peeler. Mind your fingers!
Right, the preparation is done.
Let’s get started the presentation!
Assemble the Chashu and vegetables on the roasted pepper and banana shallots and place them on your plate.
It might be prettier if you sprinkle paprika powders.
Hmm, this looks not too complicated doesn’t it?
I would be really happy if you would be encouraged to make something healthy by my diary.
That’s my aim and mission.
Have a lovely weekend everyone.