I have to admit, my knowledge of Asian cuisines in general ranks somewhere between poor and tragic, sushi being the only thing I’ve managed to master over the years (and yes, I’d eat it every day if I could). Recently, however, I’ve been increasingly drawn to try more and more dishes from cuisines streaming towards the East.
Apart from stir-fries and occasional curries (some more successful than others), salads are by far a preferred thing to explore. This particular one is an old favourite bringing together simple flavours spiced with quick preparation. The ingredient list here is only suggestive, as practically anything goes well in it: you can replace soba noodles with rice one, skip them altogether, add chinese cabbage and whatever remains in your fridge.
On the matter of the progress with concluding this month of daily meals, I remember when starting out, I made a mental note to write each day along with cooking, to keep impressions fresh and up to date, and to have posts lined up whenever I’ll need to push the publish button.
I failed at this miserably to say the least. The first week I still managed to take a few notes on the go, but as weeks passed and recipes cramped up, it all got postponed to later on.
It kind of reminds me of the days when we used to shoot up 30 dishes per weekend and a few months on, I would look at photos trying to remember what I wanted to write about them in the first place.
There’s a momentum when you’re making something and everything makes perfect sense, but later when you look back at the traces of what has been done, few words come to mind, or at least it so has been lately. My “creative juices” (as I call them) have been standing still and many hours have been spent recently staring at an empty page, waiting for a spark to hit.
Hence, whilst I’m wondering how to get them flowing again, a question to you my dears, what do you do when your creative sparks dry out?
Take a break? Do something different? I’m really looking forward hearing and discussing about it, but for now here’s the recipe and happy coming weekend!
- ½ pack soba noodles
- 1 large beef steak
- 2 carrots
- 1 avocado
- 2 tomatoes
- 2-3 small cucumbers
- salt and pepper
- olive oil, for drizzling
- 1 teaspoon white sesame seeds, toasted
- 1 teaspoon black sesame seeds, toasted
- 1 lime, juice only (3-4 tablespoons)
- 3 ½ teaspoons palm sugar
- 4 ½ tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoons sesame oil
- 1 chilli, deseeded and chopped
- 2 -3 tablespoons chopped coriander
- Cook soba noodles according to package instructions, drain and rinse with cool water.
- For the dressing, whisk together lime juice and sugar until dissolved, then stir in the soy sauce, fish sauce and sesame oil. Tasting is the key to making any dressing so taste and taste again. You may need to add more of any ingredients. If you want a stronger dressing add more soy, more sweet sugar or if it’s too dense then a bit more of sesame oil. Set aside.
- Heat a griddle pan till smoking hot. Season the beef with salt and pepper, rub with olive oil and cook 2-3 minutes on each side (depending on the size of the steak and how you like it done). When the beef is done set aside to rest for a few minutes.
- In the meanwhile, peel the cucumber, carrots, slice thinly and mix with soba noodles.
- Slice the tomatoes and avocados and add everything to the salad.
- Stir in the chili and coriander into the dressing and pour over the salad. Slice the beef and add to the salad, give it a good stir, sprinkle with sesame seeds and serve. Enjoy!