4 recipes with 5 ingredients


4 recipes with 5 ingredients

Save on grocery spends. Ditch recipes requiring numerous raw materials. Make 'simple' your new motto with these no-fuss dishes from the heart of Asia

By Bharat Talwar, Executive Chef, Taikun, Vida Downtown Hotel, Dubai

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Published: Fri 14 Jun 2019, 12:00 AM

Last updated: Fri 14 Jun 2019, 2:00 AM

Avocado Teriyaki
Prep time: 10 mins
Cook time: 5 mins
Serves: 1

10 gm Maldon sea salt
50 gm green lime,
fresh, halved
70 gm teriyaki sauce
300 gm fresh avocado
5 gm chives, finely chopped (optional)
Cut avocado in four, remove the seed and keep the skin.
Grill until slightly brown; keep checking to ensure it doesn't burn.
Serve on a plate with half a lime and sea salt on the side. Pour teriyaki sauce on grilled avocado and sprinkle with chopped chives, if desired.
Serve hot.

Miso Chilli Salmon
Prep time: 24 hours
Cook time: 10 mins
Serves: 1
300 gm salmon fillet, fresh
For the miso marinade and sauce:
80 gm mirin
200 gm miso paste
30 gm sugar
50 gm red chilli, freshly chopped
1 lime, fresh, halved (optional)
Mix the mirin, miso paste, sugar
and chopped red chilli together in a mixing bowl.
Marinate the salmon with the miso mix and leave overnight for 24 hours.
Cook the marinated salmon in the oven for 10 mins at 200°C.
Serve together with halved lime (optional) and the same miso mix, which can be used as sauce as well.

Sweet Corn Tempura
Prep time: 20 mins
Cook time: 7 mins
Serves: 1
300 gm corn on the cob
150 gm tempura batter
50 gm mayonnaise
100 ml corn oil
Boil the corn on the cob in boiling water for 15 minutes.
Cut the corn into rectangular shapes and coat in tempura batter. Deep-fry the coated corn in oil for 7 mins at 190°C.
Serve hot with mayonnaise.

Asian Mushroom Noodles
Prep time: 10 mins
Cook time: 8 mins
Serves: 1
200 gm egg noodles, blanched in boiling water for 5 mins
50 gm shitake mushroom, sliced
20 gm soy sauce
10 gm corn oil
Optional ingredients:
80 gm bean sprouts
50 gm king oyster mushroom, sliced
30 gm red onion, sliced
20 gm snow peas, sliced julienne
20 gm yellow capsicum, sliced julienne
5 gm spring onion, thinly sliced
Add some oil to a wok or pan and sauté all the vegetables until well cooked.
Add blanched egg noodles, followed by the soy sauce.
Sauté for another 4 minutes, then garnish with spring onions and serve.

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