Remember my post dated 10 May 2015 where I wrote about our Mother’s Day dinner at Kozaku-Ai Modern Teppanyaki Kitchen? I told my girls that I would try to dish out the fried chicken with Japanese potato salad dish for them soon. And I did! It sure was a big hit with the girls!
My creation — grilled chicken with Japanese potato salad…
the Japanese restaurant’s version…
Cass helped to make the potato salad…
Japanese potato salad using Just One Cookbook’s recipe, which I adapted a little. Composition – I used washed potatoes, carrot, sweet corn kernels, cucumber, 2 hardboiled eggs, Japanese mayonaise, spring onions, pepper and salt. You can even add onions but I was time-pressed to peel onions, so omitted it but replaced onions with spring onions.
Mine is way healthier than the Japanese restaurant’s as mine was grilled vs. deep fried.
I used boneless chicken thighs — marinated with soy sauce, coriander powder, garlic powder, pepper and palm sugar (gula melaka) syrup.
Chicken was grilled in oven setting of 180C for 10-15 minutes on each side.
This dish is definitely for keeps if you have young kids. It can be eaten without rice as the potato salad is pretty filling. You can cook a bigger portion to last you 2-3 meals. It did last us 3 meals and Sherilyn even brought some to school for recess the next day 🙂
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I love eating granola as they are made up of the nuts and seeds that I like to eat. I have tried many brands of granola but sadly, I have not found one that is not overly sweet. Most brands of granola are loaded with honey, syrup, maltose and sugar, which are all carbs, which will lead to weight gain. People think that eating granola can help with weight loss but they are not aware that they are high in carbs and calories. Before I put any food into my shopping cart, I always check the ingredients and nutritional information printed on the packing, paying special attention to how much carbs and sodium the product has.
Today as I was searching for healthy food recipes, I stumbled upon a recipe for a healthy gourmet cranberry cashew granola. The steps look pretty simple to me and I think I can get most of the ingredients from our local organic shop. What makes me bookmark a particular recipe is that the steps must be easy and the ingredients easily available. But I will tweak this recipe a little by reducing the amount of honey, reducing the dried cranberries and omitting the desiccated coconut. I will probably try out this recipe during the school holidays where the kids can rope in to help.
Ingredients You’ll Need
2 cups Healtheries Healtheries Wholegrain Rice Flakes
3 cups rolled oats
¾ cup Healtheries Bran Flakes or Healtheries Stabilised Wheatgerm
1 cup Healtheries Ground LSA (Ground Linseed, Sunflower Seed, Almond Meal)
1½ cups desiccated coconut
1 cup sunflower seeds
1 cup raw cashew nuts (or other nuts as preferred)
¾ cup honey
1 cup water (or apple juice)
½ cup neutral oil, e.g sunflower or canola.
2 tsp vanilla extract
1 packed cup dried cranberries (150g pkt)
Getting Into It
Preheat oven 150°C fan bake (160°C regular bake).
In a large baking dish combine the rye flakes, rolled oats, LSA, coconut, seeds and nuts (and bran or wheatgerm if using).
In a small saucepan heat honey and juice or water, stirring until honey is dissolved (or microwave for 1 minute). Remove from heat, add oil and vanilla.
Pour liquid mix