fusion

It is only until the weekend where i have time to enjoy myself and create some special dishes.
After another visit to Haymarket, i bought fresh vegetables and fruits therefore, a refreshing salad would be great on a Saturday afternoon.
The new creation is the miso vinaigrette.
Cut up all the vegetables for your salad. In mine, I have romaine lettuce, cherry tomatoes, fried okra, cucumbers, carrots and walnut.
For the vinaigrette, i added miso, white rice vinegar, sugar, lemon, toasted sesame oil and shallots.
I don't really like raw shallots because the flavor is too strong, therefore i heat up some of the sesame oil and put in the chopped shallots to cook for a bit.
Taste the sauce and alter the amount of ingredients according to your preference.

Besides the salad, i also had the basic mozzarella cheese with tomato. My roomate is growing a small basil plant and i used some of the baby basil. Add some balsamic vinaigrette and pepper for flavor. This is a great appetizer when you have guests at home too!

Another easy appetizer. Deep fried eggplant with honey lemon sauce.

Cut eggplant into thin slices. Salt each piece and let them sit for 10 minutes. 

Prepare the batter. Pour panko (japanese bread crumbs) on a plate and flour on another one. Beat a large egg in a bowl.

First dredge the eggplant into a plate of flour, pat out the excess and then dip them into the egg mix. Then cover the eggplant with panko on one side. Cover the other side with sesame first then cover with panko and place them into the hot oil for deep fry. Fry until golden brown, about 2-3 minute. Drain the eggplant on paper towel lined plate. 

Stack the eggplant on a plate and drizzle the sauce over the eggplant. 

For the sauce, combine, lemon juice, lemon zest, honey, soy sauce and pepper. Taste and adjust.

The sauce balance out the fried eggplant and gives it a refreshing twist.

enjoy!