BITTERGOURD FOR BABY
Bella Koh shares four recipes behind those mouth-watering posts on Instagram.
STIR-FRIED PURPLE POTATOES WITH JAPANESE BITTERGOURD Serves 1
1 tbsp organic toasted sesame oil 1 organic purple potato, peeled and cut into long 1cm-thick strips 1 nigauri, halved and sliced (also known as goya, or Japanese bittergourd) 1 tsp organic minced garlic 1 tsp organic minced young ginger 1 tbsp organic mirin 1 tbsp organic dashi sauce ½ tsp pink Himalayan salt Pinch of organic white sesame seeds Pinch of fried whitebait Brown rice
1 Heat a frying pan with 1 tsp sesame oil.
2 Add potatoes and fry for 7 minutes until cooked, but not softened.
3 Add remaining oil, bittergourd, minced garlic and ginger. Stir-fry for 5 minutes. 4 Pour in mirin, dashi and salt. 5 Cook for a few more minutes, and garnish with sesame seeds and whitebait.
6 Serve with a side of organic brown rice.
SALMON BALLS IN DASHI BROTH Serves 1
250g cold water salmon ½ tsp pink Himalayan salt 250ml dashi stock 1 slice old ginger 1 tsp sake 1 tsp organic mirin 2 to 3 stalks organic kale 1 stalk spring onion, diced For yuzu kosho dipping sauce 1 tbsp yuzu juice 1 tbsp dashi sauce
1 Drain excess water from salmon and blend in food processor with salt. Set the processor on pulse mode for about 30 seconds. Do not overblend – it shouldn’t be nely minced.
2 Heat dashi stock in a pot and add ginger, sake and mirin.
3 Shape the minced salmon into balls, or 5cm to 6cm in diameter, and boil them in stock for 7 to 10 minutes. Season stock with salt. 4 Poach kale for 1 to 2 minutes. 5 Serve stock, salmon balls and kale alongside a dipping sauce of yuzu
kosho. Garnish with spring onions.
‘‘I usually make an extra portion so we can have it for dinner with Alessandra. Yes, she loves her bittergourd.’’