Watercress and Cucumber Salad


What you need:

  • 2 tablespoons olive oil
  • 1 tablespoon white-wine vinegar
  • 1 tablespoons Dijon mustard
  • Coarse salt and ground pepper
  • 2 bunches watercress (12 ounces each), trimmed
  • ½ English cucumber, halved lengthwise and thinly sliced

How to prepare the dish:

In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber; toss to combine. Serve immediately.


Open-Faced Egg, Bacon, and Watercress Sandwich


What you need:

  • ¼ baguette or a hoagie roll
  • Grainy mustard
  • Mayonnaise
  • 2 slices bacon
  • 1 hard-cooked egg, sliced
  • Small handful watercress, thick stems removed
  • Coarse salt and ground pepper

How to prepare the dish:

Slice baguette in half lengthwise and spread bottom half with equal parts mustard and mayonnaise.

Layer with bacon, egg, and watercress.

Season with salt and pepper.


Chicken with Watercress Salad


What you need:

  • ¼ cup olive oil, plus more for grill
  • ¼ cup fresh lemon juice (from 2 lemons)
  • Coarse salt and ground pepper
  • 2 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • ¼ teaspoon ground cumin
  • 2 bunches watercress, thick stems trimmed
  • 1 bunch radishes, trimmed and thinly sliced
  • 1 avocado, diced.

How to prepare the dish:

Heat grill to medium-high. In a large bowl, combine oil and lemon juice; season dressing with salt and pepper.

Lay chicken flat. Holding a sharp knife parallel to work surface, split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.

Clean and oil grill. Grill chicken until cooked through, 1 to 2 minutes per side. To bowl with dressing, add watercress, radishes, and avocado and toss to combine. Serve chicken topped with watercress salad.


How to Cook Duckweed

What you need:

  • 1 lb. duckweed
  • Large glass bowl or container with a tight-fitting top
  • Colander
  • Paper towels
  • 3 cloves garlic, finely chopped
  • 1-inch piece of ginger, finely chopped
  • ½ shallot, minced
  • 3 tbsp. olive oil
  • Large saute pan
  • ¼ cup dry white wine
  • Serving dish or individual serving plates
  • Food storage container (if necessary)

How to prepare:

Place the duckweed in a large glass container and pour enough cold, clean water over the top to fully cover the duckweed. Cover the container and allow it to soften in the refrigerator for 24 hours.

Drain the duckweed in a colander in the kitchen sink for on hour. Pat the duckweed dry with paper towels and reserve until needed.

Chop the garlic, ginger and shallots. Heat the olive oil in a sauté pan over medium heat for one minute or until hot.

Add the garlic, ginger and shallots to the sauté pan. Cook for one minute or until the onions are translucent but not browned.

Add the duckweed to the sauté pan. Cook for two minutes, stirring constantly with a large wooden spoon.

Add the white wine to the sauté pan. Cover the sauté pan and reduce the heat to low. Allow the duckweed to steam in the wine for approximately five minutes or until the wine has fully evaporated.

Remove the duckweed from heat and transfer it to a serving dish or individual plates. Serve immediately while hot or reserve in a storage container in the refrigerator for up to 48 hours before discarding it.


Crispy Lotus Root 


Can be good snack, topping for salad or soup croutons. Alternative for bacon bites.

What you need:

  • 100 lotus root
  • Vegetable oil for frying
  • 1 vinegar
  • 1 water
  • salt

How to prepare:

Peel the skin of the lotus root and clean well in running water.

Thinly slice the lotus rood.

Mix icy cold water and vinegar (1 tbsp vinegar) and soak the sliced lotus root in the vinegar water about 15 minutes. This way will keep the lotus root crispy, well clean and not turn into dark color.

Dry the sliced lotus root well.

Heat vegetable oil in a pot to 18°C. Deep fry the lotus root until crispy and golden brown.

Put fried lotus root on kitchen paper to remove the excess oil, season with salt while hot.

Let it completely cool before you put it into the dry container for longer storage.


Water spinach and fermented soy beans

We found this awesome water spinach recipe, and thought what an easy way this recipe could be to explore the world of water foods!

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What you need: 

  • 450 grams water spinach
  • 2 tbsp vegetable oil
  • garlic cloves, smashed
  • 2 tbsp oyster sauce
  • 2 tbsp fermented soya beans
  • 2 tsp liquid palm sugar or shaved palm sugar (jaggery)
  • long red chilli, finely sliced

How to prepare the dish: 

Wash the spinach well. Tear the spinach into 4cm lengths, discarding any tough thick stems towards the bottom.

Add the vegetable oil to a hot wok and sauté the garlic over a high heat until slightly browned. Add the spinach and toss for 1 minute.

Add the oyster sauce, soya beans and palm sugar and toss for a further minute.

Transfer to a serving plate, garnish with the chilli and serve.

Let us know if you make this super easy and delicious meal, and tag us with #waterfoodies to appear on our Instagram page!