0 STIR-FRIED DUCK & MANGETOUT PEAS IN BLACK BEAN SAUCE

In life nothing is ever black or white. Like with monochromatic photography, there are multiple shades of greys, some darker, some lighter than others. Most events are not utterly sensational or completely disastrous. They generally contain elements of both good and bad, in various percentages. The same can be said about blogging. Although it is a very enriching and satisfying occupation, it is far from being always a relaxing or fun adventure. It is no storm-free cruise...

Of course, being the author and creator of a blog brings a lot of joy. You get the opportunity to develop your talents, to cultivate yourself by acquiring new knowledge, to improve your personality, to ameliorate your social skills and above all to meet many interesting as well as like minded "colleagues" who are as passionate and nuts about food as you are. A blessed few can make a living out of it and even see their lives totally change from one day to another when they are offered exciting jobs or book contracts thanks to their hard work, but also because they have been lucky to be in the right place at the right moment. Unfortunately, that happens to a minority of us, so we should be very careful not to fantasize too much about becoming a celebrity and making a successful career in the gastronomy business.

Regretably, blogging is a double-sided coin. The virtual world is not as glamorous and beautiful as you think. Most of the people who have a blog rarely see their efforts payoff and stay forever in anonymousity. Not forgetting that it has its share of ugly and gloomy territories populated with evil trolls, slimey creatures, badass spirits, blood-thirsty vampires, hostile savages, tyrannical emperors and self-proclaimed crowned heads too (if you need a concrete example, read this hair-raising article by Shauna at "The Gluten-Free Girl And The Chef", it is terrifying!).

Sometimes, this enterprise can be compared to a battle as you are forced to be armed well and fight in order not to get eaten alive by the armies of shameless barbarians who's aim is to afflict and destroy you as well as make you disappear for eternity. One has to be very strong, confident and protect himself/herself with a shield of integrity, kindness and indifference if you want to survive in this ruthless jungle.

It is also a hobby that can be highly time-comsuming, painful, a real millstone around your neck, a medium for enslavement, a money pit, generate stress, anger, misery and disquiet, make you weak and annihilate your determination as well as faith in your capacities. As it is a public activity, you are exposed to the merciless judgement, criticism and endless dissatisfaction of know-it-all people who think that they have the right to yammer, insult you or bring you down. In such an environment, you can easily get reduced to turn into the punching ball for execrable, unscrupulous, frustrated, jealous and complexed individuals who dump their doubts, hate, anger, meanness and instability on you, with much intensity.

Anyway, I try to never get influenced by the negativity of those poor souls or dirtied by the foulness of such despisable human beings. Without embracing denial, I choose to positivize and direct my attention to what is beneficial to me. I guess that my immense and undeniable passion for everything that is directly or indirectly linked to the vast culinary universe is the driving force behind my creativity and helps me stay focused on what's important. If this fervor had not been running through my veins, then Rosa's Yummy Yums might have died of a sad death long ago (I have been around since more than 6 years)!

I am a free-spirit so no matter what people say or do, I follow my own path and don't take notice of those whose pastime is to annoy others. I have more important things to do than let myself get affected morally by such naysayers. This is why I have complete freedom in my writing and choose the subjects I am going to talk about as well as the recipes I am going to expose according to my will.

So, following this philosophy, I decided that considering the success of my "Cold Soba Noodle Salad" (1,512 views) and "Chinese Lemon Chicken" (17,652 views) recipes, my readers might be happy if I come up with another Asian-oriented speciality.

Today, I am presenting a recipe for a duck stir-fry that I invented myself after craving black bean-garlic sauce seasoned food. This oomphy and pungent paste made with soy sauce, fermented beans, garlic, sugar, water, salt, soybean oil, rice wine and cornstarch is amazing, addictive and transforms any dish into something sumptuous and lipsmackingly delicious that it is impossible to resist it.

In order to counterbalance and enhance the strong flavor of that magical condiment and create a well-balanced piece de resistance, I added some sweet Hoisin sauce, Thai thin soy sauce, Thai hot chili sauce, garlic, onion and fresh ginger. Both the duck and mangetout peas paired perfectly with all the seasonings, thus resulting in an extremely palatable combination. My spicy "Stir-Fry Duck & Mangetout Peas In Black Bean Sauce" is just drop dead gorgeous!

~ Stir-Fried Duck And Mangetout Peas In Black Bean Sauce ~
Recipes by Rosa Mayland, September 2011.

Serves 2-3.

Ingredients:
2 Duck breasts (skin on or not), cut into strips
200g Mangetout peas (fresh or frozen) 2 Onions, sliced in half-moons
1 Clove garlic, finely chopped
1 Tbs Finely chopped ginger
3 Tbs Black bean-garlic sauce
2 Tbs Hoisin sauce
2-3 Tbs Thai thin soy sauce (or to taste)
1 1/2 Tsp Thai hot chili sauce
1 Tbs Cornstarch
Pepper, to taste
A pinch fine sea salt
1/2 Tsp garlic powder
2 Tbs Peanut oil (+ 2 Tbs for stir-fying)

Directions:
1. Combine the duck, salt, garlic powder and 2 Tbs oil in a bowl and set aside to marinade for about 1 hour.
2. In a small bowl, combine the black bean-garlic sauce, hoisin sauce, soy sauce, chili sauce and cornstarch. Stir to dissolve the cornstarch and set aside.
3. Heat 1 tbs of oil in a large skillet or wok over high heat.
4. Add the marinaded duck, in batches and stir-fry until the meat is just browned, then transfer it to a plate.
5. Wipe the pan, add the remaining oil and place over high heat.

6. Add the onions. Stir-fry until translucent and slightly golden, add the garlic as well as ginger and continue stir-frying for 1 minute.
7. Add the peas. Stir-fry for another 2 minutes.
8. Stir in the stir-fried duck and the black bean sauce mixture. Pepper to taste and cook for 1 extra minute.
9. Serve.

Comments:
Adjust the seasoning by adding a little more soy sauce, to taste.

Serving suggestions:
Serve with steamed jasmine rice.

Directions For The Steamed Rice:
You'll need 2 quantities rice for 3 1/2 quantities water (ex. 2 teacups rice & 3 1/2 teacups water).
Put together the rinced rice and water in a pan.
Bring to the boil over high heat.
Lower the heat, close the lid cook for 12 minutes without opening the lid.
Remove from the heat and let stand for another 12 minutes without opening the lid.
Voilà it's ready!

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~ Wok De Canard Et Pois Mangetouts A La Sauce Aux Haricots Noirs ~
Recettes par Rosa Mayland, Septembre 2011.

Pour 2-3 personnes.

Ingrédients:
2 Magrets de canard (avec ou sans peau), coupés en tranches pas trop épaisses
200g de Pois mangetout (frais ou congelés)
2 Oignons, coupés en demi-lunes
1 Gousse d'ail, finement hachée
1 CS Gingembre, finement haché
3 CS de Sauce de haricots noirs à l'ail
2 CS de Sauce hoisin
2-3 CS de Sauce soya thaïe (ou selon goût)
1 1/2 CC de Sauce piquante aux piments (thaïe)
1 CS de Maizena
Poivre noir moulu, selon goût
1 Pincée de sel de mer fin
1/2 CC d'Ail en poudre
2 + 2 CS d'Huile d'arachide

Méthode:
1. Dans un bol moyen, mélanger ensemble le canard, le sel, l'ail en poudre et 2 CS d'huile. Laisser mariner pendant 1 heure.
2. Dans un petit bol, mélanger ensemble les sauces et la maizena. Réserver.
3. Faire chauffer (à haute température) 1 Cs d'huile dans une grande poêle ou un wok.
4. Ajouter le canard marinée par petites portions et faire sauter la viande jusqu'à ce qu'elle soit dorée. La transférer dans un assiette, réserver et continuer avec le reste de la viande.
5. Essuyer la poêle/le wok, ajouter le reste de l'huile et chauffer à haute température.

6. Ajouter les oignons et faire sauter jusqu'à ce qu'ils soient translucides et légèrement dorés. Ajouter l'ail et le gingembre, puis faire sauter pendant 1 minute supplémentaire.
7. Ajouter les pois. Faire sauter encore pendant 2 minutes.
8. Ajouter le canard et le mélange de sauces. Poivrer et cuire encore une petite minute.
9. Servir.

Remarques:
Corriger l'assaisonement en rajoutant de la sauce soya, si nécessaire.

Idées de présentation:
Servir avec du riz thaï.

Méthode Pour La Cuisson Du Riz:
Il vous faut 2 quantités de riz pour 3 1/2 quantités d'eau (ex. 2 tasses de riz et 3 1/2 tasses d'eau).
Réunir le riz avec l'eau dans une casserole et porter à ébullition.
Couvrir, baisser le feu et faire cuire pendant 12 minutes - sans ouvrir le couvercle.
Eteindre le feu et laisser reposer - sans jamais ouvrir le couvercle - pendant encore 12 minutes.
Voilà, le riz est prêt!

0 COLD SOBA NOODLE SALAD - A LESSON IN ZEN

"The man who has begun to live more seriously within begins to live more simply without."

- Ernest Hemingway

When you are neither rich nor possess many earthly belongings, you tend to direct your attention toward the little things in life, what is not materialistic nor can be quantified in money terms. You learn not to have greedy expectations or to take things for granted, to be satisfied with not much, to have a more spiritual insight into things and to become increasingly open to the outside world and that which surrounds us...

Due to that my life is very restricted. I cannot go on holiday (the last time I travelled abroad was 13 years ago when I last saw my English grandparents), buy what I want (let alone what I need), visit restaurants and coffee shops nor have many activities. Nonetheless, I try to make the best of what I have, positivize and find beauty in everything, even (or especially) where people don't. My situation has made me clear-sighted as I am not blinded by pecuniary matters or encumbered by avarice.

“The present moment is filled with joy and happiness.
If you are attentive, you will see it.”
- Thich Nhat Hanh

"Be Content with what you have; rejoice in the way things are. When you realize there is nothing lacking, the whole world belongs to you."

- Lao Tzu

"Don't seek, don't search, don't ask, don't knock, don't demand - relax. If you relax, it comes. If you relax, it is there. If you relax, you start vibrating with it."

- Osho

Thanks to my "misfortune", I am a keen lover of Nature. It never fails to surprise me and I cannot get enough of admiring it and incessantly being flabbergasted by its unlimited wonders. I am capable of sitting on my balcony for hours looking at the sky and the way clouds evolve. The dreamlike and elegant flight of the buzzards fascinates me. I cherish the welcoming morning chant of the birds and that of the perky rooster living in the garden opposite my building block. The imposing solemness of the Salève mountain that towers over my village like a monolithic monster bedazzles me. My kitty Maruschka is a real bundle of joy and brings a charming feline touch to my day. The flutter of leaves in the evening wind brings me peace of mind. The croacking of frogs makes me smile. The sudden appearence of a fiery and fluffy fox during my Saturday walks delights me. A warm summer breeze wraps me in a shroud of pure bliss. The rumbling river nearby comforts me. An afternoon spent foraging for exceptionally fragrant wild blackberries excites me to the highest point. Listening to the electric sounding songs of the cicadas which have colonized the area lately just fills my heart with joy. The shape of a fruit or the color of a vegetable sends me into a state of meditation. The sheer variety of food astounds me and makes me feel so thankful...

"Two novice Zen monks are arguing about whose master is more evolved and accomplished. So the first monk boasts, 'My master is so powerful, he can stand on one side of the river and write his name in the mud on the opposite side'. 'That’s nothing' said the other one. 'When my master is hungry, he eats and when he is tired he sleeps'."
- Anonymous

Somehow, I have the attitude of a Zen (or Taoist) monk who sees magnificence everywhere he looks and doesn't burden his soul with negativity. Genius lies in simplicity, naturalness and harmony. Being able to stay humble brings you inner strenghth as it is when humans are left with the strict minimum that they are forced to face themselves and dig deep into their inner being in order to "survive" the lack of artificiality in their existence.

"The modern mind has lost all capacity to wonder. It has lost all capacity to look into the mysterious, into the miraculous - because of knowledge, because it thinks it knows."

- Osho

With food, the same can be said. There is no need to complicate things, spend considerable amounts on luxury ingredients or be frivolous. A well-balanced and uncomplex dish can have even more impact that one that is ultra-complicated, pompous and extravagant. Sometimes, it is the most elementary and frugal meal that leaves the greatest as well as long-lasting memories

"Preparing food is not about yourself and others. It is about everything!"
- Shunryu Suzuki

It is for that reason, that the recipe I am presenting today is not pretentious and is of Nippon inspiration. Like all things Japanese, it is subtly refined in both looks and taste, and shines in its purity, sobriety, equilibrium and apparent rusticity.

This exquisite "Cold Soba Noodle Salad" is easily prepared, ravishingly summery and perfect for hot weather as the cool pasta play off the heat marvelously. It is a dish that has strong earthy and warm aromas of wasabi, sesame oil/seeds, soy sauce and buckwheat noodles, but thanks to the heady and fresh flavors of ginger, rice vinegar, cucumber and carrots, the symmetry is absolute.

~ Cold Soba Noodle Salad ~
Recipe by Rosa Mayland, August 2011.

Serves 2.

Ingredients For The "Soba Noodles":
2x 80g Dry soba/buckwheat noodle bundles
Ingredients For The "Vinaigrette":
4 Tbs Sweet Japanese soy sauce (Kikkoman)
3 Tbs Sesame oil
2 1/2 Tbs Rice vinegar
1 1/2 Tsp Wasabi paste
3 Tsps Chopped fresh ginger
2 1/2 Tbs sesame seeds (black or white), roasted
Ingredients For The "Topping":
2 Medium carrots, cut into thin matchtsicks
1/3 Cucumber, cut into thin matchsticks

Method For The "Soba Noodles":
1. Bring a large pot of unsalted water to the boil.
2. Add the noodles, sprinkling them strand by strand into the water.
3. Gently stir to immerse them completely.
4. Simmer over low heat for about 4 minutes, or following the package directions.
5. Drain and rinse with cold water.
6. Place in a bowl and set aside.

Method For The "Vinaigrette":
7. Mix all the ingredients together.
8. Pour over the salad and mix together thoroughly before adding the sesame seeds and tossing again.
9. Refrigerate for about 30 minutes, so that the flavors develop.
Method For The "Garnishes":
10. Add the carrot and the cucumber, mix.
11. Serve.

Remarks:
You can replace the rice vinegar by white balsamic vinegar or malt vinegar.
While the soba noodles are cooking, stir occasionally to prevent from sticking.
If you want, you can also top your noodles with chopped scallions.

Serving suggestions:
Serve cold and accompany dish with eggs (omelet, fried eggs, hard boiled eggs or poached eggs) or fish (steamed or fried).

~~~~~~~~~~~~~~~~~~~~~~

~ Salade Froide De Nouilles Soba ~
Recette par Rosa Mayland, août 2011.

Pour 2 personnes.

Ingrédients Pour Les "Nouilles Soba":
2x 80g de Nouilles soba sèches (2 bottes)
Ingrédients Pour La "Vinaigrette":
4 CS de Sauce soya légère (Kikkoman)
2 1/2 CS de Vinaigre de riz
3 CS d'Huile de sésame
1 1/2 CC de Pâte de wasabi
3 CC de Gingembre frais, haché finement
2 1/2 CS de Graines de sésame (noir ou blanches), torréfiées
Ingrédients Pour La "Garniture":
2 Carottes (moyennes), coupées en fines allumettes
1/3 de Concombre, coupé en fines allumettes

Méthode pour Les "Nouilles Soba":
1. Remplir une grande casserole d'eau (sans ajout de sel) et porter à ébullition.
2. Ajouter les nouilles, en les faisant tomber une à une (en pluie).
3. Mélanger délicatement afin d'immerger les nouilles.
4. Faire cuire à feu dou pendant environ 4 minutes, ou selon les instructions sur l'emballage.
5. Egoutter et rinser à l'eau froide.
6. Mettre dans un bol et mettre de côté.

Méthode Pour La "Vinaigrette":
7. Mélanger tous les ingrédients ensemble.
8. Verser sur les nouilles et bien mélanger avant d'ajouter les graines de sésame.
9. Entreposer au frigo pendant 30 minutes, de sorte que les arômes se développent.
Méthode Pour La "Garniture":
10. Ajouter la carotte et le concombre, mélanger.
11. Servir.

Remarques:
Le vinaigre de riz peut être remplacer par du vinaigre balsamique blanc ou du vinaigre de malte.
Pendant que les nouilles cuisent, mélanger occasionellement afin qu'elles ne collent pas ensemble.
Si vous le désirez, vous pouvez aussi garnir cette salade avec des oignons verts coupés en rondelles.

Idées de présentation:
Servir cette salade froide et accompagnée d'oeufs (omelette, oeufs à la poêle, oeufs cuits dur ou oeufs pochés) ou de poisson (grillé ou à la vapeur).

0 EGGS WITH ASIAN-STYLE GALANGAL & RHUBARB VINAIGRETTE

After having gobbled many chocolate rabbits, Easter pralines and sugar eggs for the last 6 weeks (This year, my boyfriend's Grischun parents literally spoilt us rotten, although we are far from being children anymore!), I am now getting slightly over-saturated with all things sugary. At the moment, my interest is rather focused on eating in a more balanced way and testing new savory recipes with all the marvelous spring vegetables that are inundating the market stalls...

The truth is that even if I can go totally beserker over cookies, cakes, chocolates and any creamy, sticky, gooey, rich and luscious dessert, I have a really soft spot for salty foods too. Despite the fact that my blog tends to showcase more baked goodies than savory starters, main courses or snacks, it is not meant to be exclusively in that way. A good homemade pizza can drive me as crazy as an ambrosial cheesecake. I refuse to support one camp to the detriment of the other as I am a fervent partisan of both sides. I need to entertain a yin-yang relationship between both worlds, because a lack of contrast and change in my menu plan would bore the socks off me.

Generally, I cook dishes worthy of blogging about during the weekend as my budget is very tight and I cannot permit myself to prepare Sunday dinners every single day of the week. Of course, it doesn't mean that my weekly culinary concoctions are insipid, austere or monotonous and would not deserve to be put under the spotlight (all the contrary). They are just a lot simpler, humbler and less luxurious/glamorous (no meat, fish and a lot of veggies) than my Friday or Saturday evening meals.

Not forgetting that, during the weekend, the conditions are never optimal to take pictures of my creations, since we usually eat late in the evening when it's dark and there's no natural light. Besides, I rarely have the power to interrupt our romantic repast in order to take pictures for hours while everything is getting cold on the plate, and my exasperated boyfriend is yammering and getting extremely impatient. I am a way too finicky person to do things in a haste, with somebody breathing down my neck and not such a talented photographer to obtain the desired cliché by only taking a few quick shots.

Anyway, lately, I have been dying to show you the spicy side of my personality. It is for that reason I am trying to remedy to this situation by posting recipes that don't contain sucrose - or at least in very small quantities only...

I would be a liar if I told you that I don't enjoy stuffing myself with hyper-calorific goodies, yet I am a food lover who nonetheless tries to control her diet and always make sure that it is well-balanced. My Monday through Thursday meals are mostly vegetarian and light, thus this gives me the opportunity to devour "dirty" treats in the evening while watching a movie or one of my favorite series. In any case, those aren't even that bad for me as I never buy anything that is industrial or full of additives and make everything myself with quality ingredients.

So, in order to show you how I eat on a daily basis, and since the weather has been very summery lately and I have been craving sunny as well as healthy dishes, I thought that it would be a great idea to invent an unconvential, unpresumptuous and easy everyday egg "salad" with the ingredients stocked in my well-garnished fridge and Ali Baba's cave-like pantry. There, I found all the ingredients I needed to create something funky and out of the ordinary: some eggs bought at the farmers' market, a leftover rhubarb stalk, galangal, red onions, a bunch of fresh coriander, fruity olive oil and all kinds of useful seasonings (balsamic vinegar, sambal oelek, soy sauce, mustard, grey sea salt and whole black pepper - perfect for putting an original vinaigrette together).

This Far East-inspired main course turned out just as I had imagined it to be. The happy combination of round, musky, sweet, sour, salty, bitter, exotic and heady flavors was amazing and my tastebuds saw fireworks. My "Eggs With Asian-Style Rhubarb Vinaigrette" tasted very fresh, refined and was delightfully aromatic. A fantastic gustative experience!

For those of you who are not familiar with galangal, it is a big pleasure for me to introduce you to this wonderfully versatile and characterful produce. It would be awesome if thanks to me, this ingredient would enter your kitchen and become a precious cooking ally. That would prove that I do my blogger "job" correctly and that my site is informative/has a purpose...

"Galangal" (aka "Greater Galangal", "Thai Ginger" or "Blue Ginger") is a rhizome of a plant in the ginger family which is native to the grasslands areas of Indonesia. It has many culinary as well as medicinal uses and is cultivated in China and the whole of Southeast Asia as well in hotter regions of California and Florida. Two different varieties exist: one is known as "greater galanga" and the other, "lesser galangal". The first is larger in size, lighter in color and subtler in aroma than the second which is hotter than ginger and has an underlying "earthy" flavor.

According to research, galangal it is an antibacterial and helps fight against fungal infections (for ex. candidiasis in the intestinal tract). It has been employed for centuries as medicine as it has always been known for reducing cramping and numbness, being a digestive stimulant (laxative), healing bruises and swelling, treating respiratory ailments (tuberculosis) and skin diseases (eczema), removing toxins from the body (blood purifier), having warming properties, settling an upset stomach (indigestion, stomachache and diarrhea), easing nausea, curbing flatulence and combating tuberculosis, eczema, hiccups, canker sores, oral ulcers and gum pains. Apparently, it is also believed to be a stimulant, a tonic, an aprhodisiac and a mild hallucinogenic...

Over a thousand years ago, it was introduced into Europe by Arabian physicians and became very popular in our latitudes during the Middle Ages. For some unknown reason, it disappeared from European culinary and medical scenes as it seems it fell out of vogue, along with other spices, when milder foods became the order of the day in the 18th century.

Cooks also love to prepare fragrant dishes (curries, dipping sauces, salads, soups, etc...) with this citrusy, sharp, sweet, peppery, piney, earthy, cedary, "soapy" and delicate tasting herb. Galangal masks the fishiness of seafoods and the heaviness of red meats, thereby making them taste cleaner, more delicate and succulent. Before being incorporated into a dish, this seasoning ingredient is either crushed, finely chopped or cut into matchstick-like strips. As galangal is very dense and hard, you'd better make sure to have a sharp knife at hand, otherwise you'll have difficulties cutting through its tough flesh. In Asian supermarkets, you can either buy it fresh or dry (in the form of powder having a pronounced musky and rooty flavor unlike the sharp bite of the fresh root).

An incredibly interesting rhizome which, I hope, will seduce and enchant you!

For more recipes containing galangal, please check the following posts: "Thai Yellow Curry", "Thai Massaman Curry" and "Indonesian/Malaysian Fish Rendang".

This post was submitted to Ivy at "Kopiaste...To Greek Hospitality" who is hosting Creative Concoctions #4 – Cooking with Olive Oil.

~ Eggs With Asian-Style Galangal & RhubarbVinaigrette ~
Recipe by Rosa Mayland @Rosa's Yummy Yums, May 2011.

Serves 4.

Ingredients :
8 Hard boiled eggs, shelled
90g Rhubarb
1 Tsp Mild mustard
2 Tbs Sweet soy sauce (ex. Kikkoman)
2 Tbs Dark balsamic oil
6 Tbs Virgin olive oil
1/3 Tsp Sambal oelek
3 Tsps Fresh galangal root, finely chopped
1 Small Red onion, finely chopped
1/2 Bunch Fresh coriander (+ more for decorating), chopped
Fine Sea salt, to taste
Freshly ground black pepper, to taste

Method:
1. Cut the hard boiled eggs into thin slices and place them on 2 plates (in an overlapping manner) or coarsely chop the eggs (if you serve this salad in verrines).
2. Cut the rhubarb into very small dice.
3. Mix together the mustard, soy sauce, balsamic vinegar, oil, rhubarb, sambal oelek, galangal, onion, coriander, salt and pepper.
4. Sprinkle the salsa over the eggs or mix the vinaigrette together with the chopped eggs and serve in verrines.
5. Let rest for about 20 minutes, then decorate with coriander and serve.

Remarks:
You can replace the galangal by chopped lemongrass or finely diced ginger.
Finely chopped garlic can be added to the vinaigrette.

Serving suggestions:
Serve that dish as a starter or serve as a main course, accompanied with cold soba noodles, glass/mung bean noodles (both seasoned with sweet soy sauce and sesame oil), boiled potatoes or sourdough bread.
Pair with a good Pinot Gris, Riesling, Gewürtzraminer, Chasselas or Petite Arvine.

~~~~~~~~~~~~~~~~~~~~~~

~ Oeufs Et Sa Vinaigrette Asiatisante Au Galangal & A La Rhubarbe ~
Recette par Rosa Mayland @Rosa's Yummy Yums, mai 2011.

Pour 4 personnes.

Ingrédients :
8 Oeufs durs, pelés
90g de rhubarbe crue
1 CC de Moutarde douce
2 CS de Sauce soya douce (par ex. Kikkoman)
2 CS de Vinaigre balsamique foncé
6 CS d'Huile d'olive vierge
1/3 CC de Sambal Oelek
3 CS de Galangal frais, finement haché
1 Petit Onion rouge, finement haché
1/2 Bouquet de Coriandre fraîche (+ un brin de plus pour décorer), hachée
Sel de mer fin, à volonté
Poivre noir, à volonté

Méthode:
1. Couper les oeufs durs en tranches, puis dresser en écailles sur 2 assiettes ou les hacher grossièrement et les mettre dans un saladier (pour les verrines).
2. Couper la rhubarbe en très petits dés.
3. Mélanger la moutarde, la sauce soya, le vinaigre, l'huile, le sambal oelek, la rhubarb, le galangal, l'oignon, la coriandre, le sel et le poivre.
4. Verser cette préparation sur les oeufs et laisser reposer 20 minutes (mettre dans les verrines si vous ne les présentez pas coupés en tranches, sur une assiette).
5. Servir en parsemant de coriandre.

Remarques:
Vous pouvez remplacer le galangal par du lemongrass ou du gingembre hachés finement.
Un peu d'ail haché peut être ajouter à la vinaigrette.

Idées de présentation:
Servir cette salade comme entrée ou comme plat principal avec des nouilles soba ou des vermicelles transparentes froides (assaisonner les deux avec de la sauce soya et de l'huile de sésame), des pommes de terres à l'eau ou du pain au levain.
Accompagner d'un bon Pinot Gris, Riesling, Gewürtzraminer, Chasselas ou d'une Petite Arvine.