Broccoli Salad

I have been taking a long break from my blog recently. I so much occupied with things in life, taking care an on-going project that still to obtain the consent of both parties, setting up the team and had several meetings. The other hand we had a fabulous short trip as our family holiday to Yogyakarta, is a special administrative region in Central Java (Daerah Istimewa Yogyakarta or DIY). After all, then and there were turns my son school holiday so I had to take him to see his Grandma/Grandpa in Singapore. The month of March completely has moved too quick and I don’t even realize that I’m now at the new chapter of April, time flies…

Without any longer absent, I finally here again, trying to make it up, pursue all the missed and let me say Hi to all of you.

left: Japanese Mirin , right: Japanese noodles sauce

I recently purchased few sauces from Japanese Food store, however, it took me awhile until I understand how to make a use those sauces and I thought of cooking up some simple yet delicious Japanese dishes. I certainly convince my self not to waste those sauces until the date of expiry.

One of the sauces is quite unfamiliar to me as it written in Japanese word that I completely blur about it but the taste and smell ware convincing and won me over! At the other side of the bottle there is a small tag that written in English, "Noodle sauce" and also explain the consisting ingredients. 

It always great to have simple dish that less preparation at the same time healthy, I think it has been most people desire.

Well, I came up with Broccoli salad, is versatile, convenient and hassle-free, I’ve made it with my twist with Japanese infusion.

What I like the most is the used of the Japanese noodles sauce, the smoky flavor that came from the Japanese noodles sauce is definitely giving the depth character to the salad and to have a kick mild, I used sliced red chili and I too added some interesting bite as texture, fried anchovies (ikan bilis/ikan teri medan).

Both flavor and texture were perfect! The dish was so impressing and satisfying especially when it can be done in 15 minutes! 

Broccoli salad

Serves 2 

Ingredients

300g

1 red chili

1 teaspoon toasted sesame seeds

2 tablespoons fried anchovies (store bought)

Sufficient amount of water to boil the broccoli

Sea salt to taste

Dressing

1 tablespoon Japanese mirin

1 tablespoon Japanese noodle sauce substitute soy sauce

1 teaspoon plum sauce

Preparation:

Halved red chili and remove the seed with a metal spoon

Thinly slice red chili with a kitchen knife, reserved in a small bowl.

Cut off and discard the very bottom part of the stem since it's usually tough and fibrous all the way through.

Trim away any small "branches" with a pairing knife.

With a peeler, remove the tough outer layer of the stem to reveal the tender.

Trim the florets to any size you like.

Wash the florets under cold running water through a colander

Direction:

Bring a large pot of water to a boil over high heat, seasons with salt to taste.

Reduce the heat to medium and add the broccoli to the saucepan. Simmer the broccoli until cook but it has to be slight crunch, approximately 3-5 minutes.

Remove the Broccoli from the boiling water with a slotted spoon and transfer into colander. Let the broccoli stay in colander little longer to remove excess water

In a small mixing bowl, combine the sauces and whisk it up.

Transfer the broccoli in a salad bowl, add in the sauce and slice red chili, lightly toss the salad and make sure are well combine.

To serve:

Transfer the broccoli salad in a serving plate and sprinkle over with fried anchovies and toasted sesame seeds.

Serve immediately

Info:

The Japanese noodles sauce consisting of Soy sauce, Dried bonito, Dried mackerel extract and sugar seasoning.