Seared Prawns with Noodle Salad, Asian Herbs, Vietnamese Dressing

Photo by Jun  Pang

Time is a major constraint when it comes to cooking.  I know my self that it is hard some times with such a busy life style.  I cook as often as I can but usually it is a massive cook up of wet dishes which I freeze and eat later, this enables me to eat home cooked meals at a minimal cost and time.  Apart from that, I cook really easy stuff like this noodle salad.

The beauty of this dish is that you can use prawns as the recipe suggests or you can choose to use marinated and grilled chicken thigh or breast if you have more time or additionally put more vegetables in like soy beans, snow peas etc and even marinated tofu, the choice is endless.  It is easy, the only real cooking element is the blanching of the noodles and the the searing of the prawns.

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Roasted Lamb Loin with Peas and Mint

Photo by Jun Pang

So now that you know how to butcher and roll a lamb loin, you can now roast it and come up with a simple dish.

Lamb, peas and mint; is there any other match that is so made for each other?  Minted peas is one thing but when paired with lamb, it is a match made in heaven!

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