Every year, early in the spring I plant radishes from seed in my little garden. Since my garden is so small, I tuck the radishes rows between some of the slower growing vegetables such as broccoli or cabbage in order to utilize precious garden space. Radishes are amazingly fast and easy to grow. All they need is water and warm spring days. Within 3 weeks after sowing the seeds, I am able to harvest crunchy little radishes for salads and snacks.
Thin sliced crunchy red radishes…
My Radish and Sesame Seed Salad is one of my favorite ways to prepare fresh picked radishes from my garden. It’s vibrant in color and has wonderful Asian inspired flavors. Next time you plant a garden, try sowing a few radish seeds. Enjoy! Tessa
3 cups thinly sliced red radishes
2 Tbs Mirin (sweet cooking wine)
2 Tbs sesame oil
2 Tbs rice vinegar
1 tsp black sesame seeds
1 tsp minced ginger
1/2 tsp garlic paste
1/2 tsp salt or to taste
fresh cilantro, green onion or chives for garnish
Thinly slice the radishes with a mandolin or sharp knife. Set aside. In a medium sized bowl whisk together the Mirin, sesame oil, rice vinegar, black sesame seeds, ginger, garlic and salt. Add radishes and toss. Place in the refrigerator and let marinate for about 45 minutes. Garnish with fresh cilantro, green onions or chives. Makes 4 servings.
I just love hot and spicy food. I can’t even think of even one hot and spicy dish that I don’t like. Whenever I go to a restaurant and I have the option of choosing the heat level of my food I almost always choose 9 out of a scale of 1 to 10. 1 on the scale means very mild. 10 on the other hand, means it will burn a hole in the sidewalk. I generally choose a 9 because I still want to be able to taste my food :).
Every time I order hot and spicy food, my sweet husband Bruce looks at me as if I am completely out of my mind. I look back, smile at him and think to myself that mild food is not an option. He should know me by now. I warned him about this little detail many years ago.
If you don’t know or never have heard of sambal oelek before, sambal oelek is an extremely hot (and delicious) Asian chili pepper paste. Sambal oelek is always a staple our refrigerator and I could not even imagine doing without. Sambal oelek is not for the faint of heart or is something that you can pack in your child’s lunch. Simply put, sambal oelek is a delicious condiment that is to be respected.
My Spicy Watermelon Salad is made with bright red watermelon, spicy sambal oelek, sweet chili sauce, sour tamarind paste and lime juice. It’s easy to make and only contains 5 ingredients. Makes 4 servings. Enjoy! Tessa
4 cups watermelon balls (seedless)
Juice of 1 lime
1 Tbs sweet chili sauce
1 tsp tamarind paste
1 tsp sambal oelek (or to taste)
Begin by grabbing a medium sized bowl. Whisk together the lime juice, sweet chili sauce, tamarind paste and sambal oelek. Taste and correct your heat level. Using a melon ball tool, make 4 cups of melon balls. Add watermelon balls to your sauce. Toss to coat. Chill the salad if necessary. Makes 4 – 1 cup servings.
Many people when they think of strawberries they conjure up images of sugar and spice and everything nice… I don’t. When I think of strawberries, I think of them as the sassy little bad girls of the fruit world. Of course strawberries are pretty and sweet however, they are feisty enough to stand up to hot and spicy flavors like nobody’s business. Strawberries are cool…
My Spicy Strawberry Salad is reminiscent of an Indonesian hot fruit salad also known as Rudjak Manis. My Spicy Strawberry Salad is made with fresh picked sweet juicy strawberries tossed with fiery sambal oelek, sweet Indonesian soy sauce, ginger, tamarind, and brown sugar. If you have wimpy friends, you can control the heat by adding less sambal oelek. Next time you pick or purchase a pound of fresh strawberries, try this easy to make exotic salad. Enjoy! Tessa
1 pound fresh strawberries, washed, cored and sliced
2 tsp sambal oelek (chili pepper paste)
2 1/2 Tbs brown sugar
1 tsp ground ginger
1 tsp tamarind paste
2 Tbs water
In a bowl whisk together the sambal oelek, brown sugar, ginger, tamarind and water. Add the strawberries. Toss to coat and refrigerate for about an hour to let the flavors marry. Taste and correct your seasonings. If you don’t like it too hot, then use less sambal oelek. Makes 4 servings.