Kitchen Inspirations #3. Chinese Edition

Vegetarian restaurant at the Buddhist temple

Microwave breakfast cooking at home

Family style fine dining at the mall

First time hot pot experience with coworkers

Lunch at a school cafeteria, great food at a great price

Cafeteria meat heavy meal

Fast food fatty meal

Bento Box takeaway with duck and watermelon

• What do you think of these options?

Fajitas with Salsa Salad

Mexican food is the most romantic and inspirational cuisine I have ever played with. It can be as whimsical and imaginative as you want it to be. This recipe I am going to share with you is spicy and speedy. You can make it vegetarian and gluten free. It takes about 20-25 minutes to make. Serves 2 people.

Fajitas is what goes into the frying pan and is served hot. You will need some oil for frying, I use sunflower seed oil, I am a big fan of it. You can use any sauce with it, I didn’t use any today as it was hot enough for my palette.

• 6-8 bigger jalapenos, thinly sliced in long strips

• 6-8 thick slices of real or fake bacon, cut in strips

• 6-8 bigger mushrooms (champignons) cut in big chunks

Put all the ingredients into a frying pan, fry for 6-8 minutes on high heat. Don’t overcook them. Fajitas are served with flour or corn tortillas, I had flour taco tortillas today, they worked fine.

For salsa salad, side dish, you need the following ingredients:

• 1-2 fresh tomatoes
• 1 big avocado
• 1 small cucumber
• 1-2 celery stalks
• cilantro
• sunflower seed oil (1 tablespoon )
• lemon or lime juice (1 tablespoon )
• some onion diced (optional)
• black pepper (optional)
• salt to your taste

Cut all the ingredients, mix them in a bowl, serve with fajitas. Salad can go into the taco shells or be used as a side dish. Red wine goes well with this dish. Use vegetarian bacon if you like, add hot sauce if jalapeños are not hot enough for you. Enjoy!