Colourful foods are good sources of antioxidant but I find it hard to include purple/blue/black food in our diet. There are only handful of purple fruits and vegetables we consume on a not-so regular basis, such as purple dragon fruit, grapes and black fungus. Check out my previous post about the benefits of colourful foods, if you are interested.
I have recently started to include beetroot in our diet. I am glad that my boys love beetroot porridge cooked with dried scallop and tofu. I have tried using beetroot as a a substitute for root vegetables such as jicama, radish and carrot. So far, most of the dishes I prepared were well received by my family. I shared some my tested beetroot recipes with Y3K readers, hope they like it.
At last, I have cleared all the outdated posts about my recipes on Y3K Recipes. It is a bi-monthly cookbook, issue no. 56 is the current one for Sep/Oct 2010. Other recipes from My Kitchen can be found in this issue are:
Beetroot Spring Roll
Ingredients (makes 12-15 pieces):
Spring roll pastry (small)
100g Beetroot, shredded
100g Cabbage, chopped
30g Dried shrimp, soaked (reserve water)
1 clove Garlic, chopped
1 tbsp Cooking oil
1 tsp Sesame oil
Ground Pepper to taste
Oil for deep-frying
- Heat oil in wok, stir-fry dried shrimp until fragrant then add in garlic and cook for few seconds.
- Add in beetroot and cabbage, cook for 1 minute or so.
- Add in pepper and water (from soaking dried shrimp), cook until all liquid has reduced.
- Add in sesame oil and salt to taste. Cool before use.
- To make spring roll, place a tablespoon of filling in the middle and make into any desired shape. Small amount of flour paste (flour + water) may be needed to seal the edges.
- Deep-fry spring rolls until golden brown.