Since I enjoy them a lot, I wished to share some of my favored recipes with you. In addition to Chinese and Malaysian flavors, you'll discover Thai, Japanese, and Mediterranean tastes. Enjoy them with your eyes in addition to your mouth.
Japanese Bowl of Sushi
Sushi is my typical meal option when I'm dining out because I can generally stick with easy, clean sashimi, alternative brown rice, or have cucumber-wrapped rolls. I was determined to recreate a sushi bowl in the house on my low-carb day, and this little dish was the outcome. Even the rice-lover at home was impressed by the cauliflower "rice." The trick is to add some zesty tastes to the cauliflower when making the rice, it's much more palatable that way.
Ingredients
- 2 seaweed sheets
- 1/2 lime juice
- 1 tbsp soy sauce
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 cucumber
- 1 avocado
- 1/4 cup carrots shredded
- 1/2 cauliflower
- 6 oz salmon smoked or choice of fish
- In a food blender, add shredded carrots, cauliflower, soy sauce, lime juice, garlic, and cayenne to make the "rice."
- place salmon with avocado and cucumber on top of rice
- use seaweed to wrap or not, use chopsticks!
Curry "Malaysian" Prawns
This is an extremely requested meal in my family. I love coming home to the aroma of garlic, Malaysian curry, steaming-hot coconut milk, and prawns. Prawns are high in protein and low in fat. Pair them with some brown rice and steamed veggies for a well balanced and really delicious meal.
Ingredients
- Salt and pepper
- 1 tbsp Curry Powder
- 1 can coconut milk
- tbsp garlic
- 1 tbsp coconut oil
- 1/2 pound prawns
- Heat coconut oil in pan over light temperature
- put in garlic
- salt and pepper the prawns
- add prawns and curry powder to pan
- cook for 2 or 3 minutes until well seasoned
- mix in coconut milk and turn down heat
- simmer for 5 more minutes
Beef Salad Spicy Thai
Among my all-time favored summertime salads is this Beef Salad Spicy Thai. It's clean, fresh, and loaded with taste! So fire up the grill and thrill your meat-loving visitors with this zesty, protein-packed salad.
Ingredients
- 1/2 tsp splenda
- 2 tsp fish sauce
- 1 tsp chili flakes
- 1 tsp soy sauce
- 1/2 tsp lemon grass paste
- 2 tbsp squeezed lime
- 2 green onions
- 1/8 cup of mint, basil, and cilantro each
- 4 cups of greens
- 1/2 pound steak
- Period steak with salt and pepper and grill to preferred temperature level.
- In a little bowl, mix greens, mint, basil, and cilantro.
- In another small bowl, mix lemongrass, green onions, lime juice, soy sauce, fish sauce, chili flakes, and Stevia.
- Slice steak and place on top of greens.
- Pour dressing over mixed greens and steak.
Singapore Rice Chicken
Singapore's national signature dish is chicken rice. To most dieters and competitors, this recipe probably sounds bland and all too familiar. But Singapore chicken rice has one special component: the sauce. The yummy sauce ties all the components together and sets the dish apart from your normal chicken and rice fare. I took a crack at this recipe, thanks to my step mom, and I formulated an even healthier version with a couple of small adjustments.
Ingredients
- Chili Paste
- 3 tbsp Soy Sauce
- 1/2 tbsp Sesame Oil
- 1/4 cup sliced ginger
- 1/4 cup garlic
- 1 cup brown rice
- 1 cucumber cut up
- 2 chicken breasts
- Prepare brown rice with 1 cup chicken broth and 1 cup water; include half of the sliced up ginger to rice while it cooks.
- Bring water in a cooking pot to a boil, reduce to a low rolling boil and include chicken. Cook for 8 mins or till done.
- Heat a saute pan over average heat and include sesame oil, fresh garlic, and staying ginger.
- Stir continuously until garlic begins to crisp. Add soy sauce.
- When chicken is done, cut it into bite-sized pieces.
- To serve, put 1/2 cup of brown rice, 4 oz diced chicken, and 1/4 of sliced up cucumber in a bowl. Top with garlic blend.
- For included flavor, leading with Sriracha or chili paste.
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