Burma Superstar Restaurant San Francisco

December 4, 2013 § Leave a comment

tea leaf salad

Burma Superstar is a popular restaurant in San Francisco with multiple locations in the Bay area. My friends took me there for dinner and we ordered the tea leaf salad, a veggie noodle dish, and coconut rice with the okra tofu.

Burmese food is inspired by the various countries that it shares its borders with, that’s India, China, Laos and Thailand. The tea leaf salad was very lightly dressed with lemon juice and oil and had tea leaves that was imported from Burma. It was quite an usual flavour and the nuts and seeds balance the astringent quality of the tea.

burma superstar

The noodles were taught, the way that I like them, and the sauce went quite nicely and the broccoli. The curry was delicious and okra is one of my favourite asian vegetables. The coconut rice was a bit sweet and went nicely with the spiciness of the curry.

white sangriaTheir cocktail menu was impressive and I tried the white sangria that came with a lychee as a garnish. It was a refreshing and light drink which is what I wanted. Burma Superstar does not take reservations so arrive early. Visit their website for more information on their menu, locations and hours. www.burmasuperstar.com.

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Saya’s Harusame Salad

September 4, 2013 § Leave a comment

noodles

Harusame is a transparent noodle made from either potato or mung bean starch. It has texture and requires a good chew. This salad is very light and refreshing and easy to pack for lunch.

Ingredients:
harusame noodles
sliced zucchini
sliced yellow pepper
sesame oil
mirin
soya sauce
white rice vinegar
slices of dried chill
sesame seeds

Place the ingredients in a bowl and toss.

Saya’s Watercress and Inari Salad

September 4, 2013 § Leave a comment

watercress and inari salad

A delicious and filling salad that can be eaten as a meal or light snack.

Cooking time 10 minutes

Ingredients:
watercress
sliced warm inari

plum dressing
sesame oil
white rice vinegar
ponzu
2 umeboshi chopped (pickled plum)

Directions:
1. Place the watercress in a bowl and top with sliced inari.
2. Mix the ingredients for the dressing and drizzle on salad.

Fusilli Pasta Salad

September 4, 2013 § Leave a comment

Tokyo, Japan

One my last night in Tokyo, my friend Saya and I cooked a delicious feast while her husband Sunny played bartender. He requested that I make a cold pasta dish, so I made a pasta salad.

I had fun being in the kitchen as I knew it was my last night to enjoy being in Japan with my good friends. It was a fun challenge to create recipes that I am used to using different ingredients and adding a Japanese flare on it.

I used fusilli pasta with fresh vegetables that were available at the market with parmesan in a sweet balsamic dressing. I used the beautiful purple cabbage sprouts as a garnish. Sunny was very happy and thought the dish was beautiful as well as having harmony in the flavours.

Cooking time 30 minutes
Serves 4

Ingredients:
1 package cooked fusilli pasta
1 handful snow peas
1 pint cherry tomatoes cut in half
corn niblets
shavings of parmesan (optional)
1/2 handful green olives
handful of baby greens
finely sliced green onions
chopped fresh basil
purple cabbage sprouts.

Dressing:
olive oil
balsamic vingegar
raw sugar
sliced dried hot pepper
fresh ground pepper

Directions;
1. Place the veggies in a bowl and marinate with the dressing for 1/2 hour.
2. Toss with the pasta, parmesan and 2/3 of fresh basil. Garnish with fresh basil and purple cabbage sprouts.

cold pasta salad

Saya’s Cabbage Salads

September 2, 2013 § 1 Comment

Saya's cabbage salad

Cabbage is the most used vegetable in Japanese cuisine and is in everything. On my first night out, I was with tourists and a friend commented that he was getting sick of cabbage. I actually don’t mind it as in India it’s frequently served as a side salad instead of lettuce which is harder to grow there.

The cabbage salads that Saya served are her own recipes that she has come up. I must say I was quite impressed at how flavourful they were and the one with the sesame oil was my favourite. The traditional Japanese style is to eat cabbage with the sauce that is used for yakisoba. I tried it but I was more impressed with Saya’s personal creations.

Ingredients:
cabbage
white rice vinegar
mirin
sesame oil
thinly sliced hot red pepper

cabbage
kombu seaweed
soy sauce
kombu dashi
salt

cabbage
pink pepper seeds
white rice vinegar
mirin
lemon juice

Directions:
Toss the ingredients in a bowl. I don’t which proportions she used so you’ll have to play around.

Saya Tokyo Japan

Saya’s Arugula Gomae With Sesame Tofu

September 2, 2013 § 1 Comment

Saya's gomae

My Japanese host Saya is very health conscious and serves delicious healthy salads are every meal. Yes, even breakfast which is when she served this one. The food in Japan is very light and even meals with salad and soup for breakfast are lighter than eating toast. This salad is very quick to make  and the sesame tofu is surprisingly from Canada! She was very clever and used a frozen lemon for the zest. The salad tasted very fresh and the tofu melts in your mouth.

Cooking time 5 minutes

Ingredients:
arugula
cherry tomatoes sliced in half
sesame tofu cut into cubes
lemon zest
olive oil
ponzu

Directions:
1. Place arugula in a bowl and top with tomatoes, tofu and zest.
2. Drizzle with olive oil and ponzu

Balsamic Beet Salad

September 20, 2012 § 1 Comment

This beet salad is a go to in my house when I am craving something fresh, healthy, flavourful and filling. It is great on it’s own or accompanied with other fresh vegetables.

Prep time 10 minutes
Serves 1

Ingredients:
2 beets boiled and cut into pieces
1 tsp (5 ml) – 1 tbsp (15 ml) balsamic vinegar
1/4 tsp (1 ml) sea salt
sprinkle freshly ground pepper
1 tbsp (15 ml) chopped cilantro
1 tbsp (15 ml) goat’s cheese (optional)

Mix the ingredients in a bowl and enjoy.

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