• Leyla Hur, as featured in Munaty Cooking

    Leyla Hur, as featured in Munaty Cooking

    "In Hong Kong, everything revolves around food, and it was not different in my family. In my family, each meal was truly an event and that is something I still hold close. Right after we finished one meal, Dad would discuss with us what we would have for our next meal..."

  • About Leyla

    About Leyla

    "Even from my earliest years, I liked to feed people and share my food with others. I have been privileged enough to grow up in Hong Kong, live in Malaysia, Australia, Canada, and now the United States; and I have travelled extensively throughout the world, sampling the delicacies of..."

  • Asian Beef Lettuce Cups (with Vegetarian Alternative)

    Asian Beef Lettuce Cups (with Vegetarian Alternative)

    "In Hong Kong, this is very famous and usually comes when you order Peking Duck. The restaurant will then make three dishes from the duck. You will usually get the skin (Peking Duck) which is served with..."

Sunday, December 26, 2010

Creamy Garlic Salad Dressing

The other night I was making dinner and as I went to reach for the salad dressing, noticed that we were totally out. Well, not one to ever shy away from making my own dressing, as my Mum has been making salad dressings my entire life, I looked in the fridge and cabinet to see what I had and what I could "throw in".

Normally, I don't record what I put into dressings as I whip them up on the spot depending on my tastes and what we're having for dinner that night. However, on this night, as I finished whipping this dressing up, and having a "taste-test" I found it to be SO good, I could have sat down and eaten the entire lot with a spoon!

Grabbing for pen and paper, I wracked my memory for exactly what I put in. I have since made it several times, including using it as an accompiament sauce for a beef shawarma I made, and it is just as good each time.

Believe me when I say you'll want to sit and eat it with a spoon, it's that good!


2 cloves garlic
1/4 cup vegetable oil
2 TBSP Greek (or Middle Eastern) yoghurt
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp salt (or to taste)
Dash ground black pepper
Dash Sriracha Chili Sauce

Blend all ingredients together in a Magic Bullet or blender until smooth and creamy.

Serve over salad, in shawarma, or over grilled meat.

Kept in an air tight container in the fridge, this dressing can keep for approx 2 weeks... if it lasts that long.


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