I prep this tangy salad based on a recipe from my salad book. I quite like the onion flavor on the oranges. Ingat lang sa fresh, crunchy onion rings lalo na kung may date ka later on.
NZ Mandarin oranges (NZ oranges are the best!)
1 small red onion, sliced into thin rings
Spring onion, cut into ringlets (or chopped parsley)
2 tbsp Extra virgin olive oil
1 tbsp Lemon juice
A pinch of sugar
Freshly ground pepper
Peel the oranges and remove as much pith as you can. Using a sharp knife, cut the oranges about 5mm thick to make floral-shaped slices. Place them and juices in a bowl with the onion rings.
Whisk together all the dressing ingredients and drizzle over oranges and onions. Carefully toss together. Chill inside the fridge for at least 3 hours before serving.
Arrange the salad ingredients over lettuce on a platter. Pour dressing all over and garnish with spring onion ringlets. I serve the salad as side dish to pan-fried shrimps.
I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.