28 October 2016Last updated

Food | Recipes

Whip up an edamame dip

Friday’s very own celebrity chef Silvena Rowe is happy to answer all your kitchen queries

Silvena Rowe
10 Jan 2016 | 04:31 pm
  • Source:Corbis Images

Q I recently tried steamed edamame and loved it. What more can I do with the vegetable?

A Edamame is extremely healthy and great for those on a low-carb and high-protein diet. I make a guacamole-like dip with it, which also doubles as a sandwich spread. Here’s my recipe:

Boil 300g frozen edamame in salted water for 4 minutes. Drain and run it under cold water to stop the cooking process. Place in a food processor along with 150g low-fat yogurt, 1 red chilli, roughly chopped, 1 garlic clove and juice of 1 lime, and blitz into a smooth purée.

Spoon into a bowl and add 1 finely chopped red onion and a handful of chopped fresh coriander.

Enjoy with crudités like carrot and celery sticks, red radish and sliced peppers, or bread sticks or even crackers. If refrigerated (covered), it’ll last you for a good three days.

Q My favourite lunch is instant soup that comes in sachets or disposable bowls. But when I came to know that they contain high sodium and preservatives, I’ve become wary of them. Can I make these myself, so I’m in control of what I eat?

A Absolutely. With a little planning, you can make portions of soup beforehand and just add hot water or stock when you’re ready to eat.

Invest in a wide-mouth jar with a tight lid. Ensure it’s clean and dry before you start layering it with ingredients. Pack the jar with favourites like julienned or frozen veggies, good-quality stock paste, sriracha or curry paste, and noodles that cook instantly, like vermicelli, or any other thin noodles (if you want to use thick noodles, then cook them first). Thinly sliced mushrooms, shredded cooked meat or frozen shrimps are also ideal and make for a wholesome meal. Don’t forget to add fresh herbs, lime juice, crushed ginger, or bruised lemongrass.

Close the jar and refrigerate it. When ready to eat, pour boiling water or stock on top, let the ingredients steep in it for a while and then eat or drink straight out of the jar. How easy is that!

Do you have a question for Silvena?

Email her at Please write ‘Domestic Diva’ in the subject line of your email.

Silvena Rowe

By chef Silvena Rowe