Kim's Asian Grilled Chicken Salad

Kim's Asian Grilled Chicken Salad

1 head chopped green cabbage
1 chopped white onion
1-2 chopped green pepper
3 shredded carrots
1 bunch cleaned and chopped cilantro
4 to 6 grilled and sliced chicken breast
chopped peanuts

Toss cabbage, onion, green pepper, carrot, and cilantro together with Chili-Lime Dressing. Top with grilled chicken breast and garnish with chopped peanuts. You may want to drizzle a little more dressing over the top.

Chili-Lime Dressing
1/4 cup fish sauce
1 1/2 cups water
1 fresh lime, juiced
1/3 cup sugar, or sweetener to taste
1/4 cup white vinegar
1 to 2 Tbsp. sweet chili sauce (depending on your heat level)
2 gloves minced garlic
Mix all ingredients together and dress the salad. Refrigerate any remaining dressing.


sumber dari: singingwithbirds.com

You can skip the garlic too.....

Notes

• If you want to coddle the egg, here’s how:  Start with the egg at room temperature.  Heat water in a small saucepan until it boils, then add the egg (in the shell) and cook for exactly one minute.  At the minute mark, remove the egg and plunge it into cold water to cool; then use it in Step 4.  (I think it’s simpler— and safer — to use pasteurized eggs.)
• It’s easier to measure the Parmesan by weight than by volume.  Depending on how coarsely I grate it, an ounce can produce anywhere from ½ cup to 1 cup of grated cheese.  If measuring by volume, pack down the grated cheese firmly before you measure.
• But when it comes to cheese (or most ingredients in this recipe), it’s really a matter of taste — use whatever quantity you prefer.
• If you don’t want to mix the salad dressing by hand, you can use a blender:  Just combine the anchovy, garlic, egg, and lemon juice in a blender jar and whirl to combine.  Then with the blender running, dribble the olive oil into the jar.  Once the emulsion has formed and all the olive oil has been absorbed, taste the dressing.  Then add Worcestershire sauce, salt, and pepper to taste.
• As noted, I recommend using my recipe for Quick Homemade Croutons. Alternatively, here’s another way to make garlic-infused croutons: Take some stale bread (Italian works well) and cut into cubes of about ½ inch (remove the crusts or not, as you prefer). In a small bowl, mash 2 or 3 cloves of garlic (or put them through a garlic press) and add a couple of pinches of salt. Mix in 3 or 4 tablespoons of extra virgin olive oil. Let the mixture sit for at least 10 minutes to infuse the oil with garlic flavor. Then heat a frying pan and pour in the oil mixture (some people like to strain the garlic out of the oil, but I never bother). When the oil mixture is hot, lightly fry the bread cubes for a minute or so on each side. Cool before using in the salad. 
• If you don’t want to use egg in this recipe, you can substitute about a tablespoon of mayonnaise. You’ll still get an emulsion, but the flavor will be different. 
• Some people substitute Dijon mustard for the egg. I haven’t tried that (though for extra flavor, I sometimes do add a teaspoon or so of mustard to the mix in Step 5, in addition to the egg). 
• You can skip the anchovies if you prefer. I like them, but they weren’t in the original recipe. 
• You can skip the garlic too. Though I don’t know why anyone would want to! 
• I’ve had versions of Caesar Salad with bleu cheese added. It’s a great addition, and worth trying. 

sumber dari: kitchenriffs.com

somtam karangkraf

Waktu memasak : 5 minit
Saiz hidangan untuk : 4 orang

BAHAN-BAHAN:

• 350gm betik muda | dihiris halus
• 100gm kacang panjang }dihiris
• 80gm tomato                    }dihiris
• 2 ulas bawang putih
• 2 biji cili padi merah
• 50gm kacang tanah goreng
• 50gm udang kering | dikisar halus
• 2 biji limau nipis | diambil jusnya
• 1 sudu makan gula halus
• 1 sudu makan kicap ikan Thai

 

 

CARA MEMASAK:

 

1. Tumbuk bawang putih bersama cili padi hingga hancur dan kemudian masukkan kacang panjang. Tumbuk lagi hingga halus.

2. Masukkan hirisan betik muda dan gaulkan rata.

3. Kemudian masukkan pula udang kering, kacang tanah, jus limau nipis serta gula. Gaulkan hingga sebati.

4. Akhir sekali masukkan hirisan tomato dan gaul rata.

5. Letakkan di dalam pinggan dan taburkan lebihan kacang tanah, udang kering dan juga cili merah.

sumber dari: rasa.karangkraf.com/resipi-menu/kerabu

kerabu kaki ayam karangkraf

BAHAN-BAHAN:

• 1kg kaki ayam
• 6 batang serai I dihiris halus
• 15 biji cili padi
• 5 biji limau nipis
• 3 biji tomato
• 10 biji bawang kecil
• 5 sudu kecil sos ikan
• Garam secukup rasa

 

CARA MEMASAK:

1. Rebus kaki ayam hingga empuk dan ketepikan.
2. Hiriskan serai, cili padi, tomato, bawang kecil dan gaulkan sekata.
3. Masukkan kaki ayam dan perasakan dengan sos ikan, garam serta perahan jus limau nipis.
4. Gaulkan hingga sebati dan hidangkan.

sumber dari: rasa.karangkraf.com/resipi-menu/kerabu

kerabu sotong karangkraf

Waktu memasak :   5 minit

Saiz hidangan untuk :  4 orang

 

 

BAHAN-BAHAN: 

 

• ½ kg sotong | dipotong bulat dan direbus
• Air rebusan sotong secukupnya
• Garam secukup rasa
• Gula secukup rasa
• Air limau nipis secukupnya

BAHAN-BAHAN ( DIHIRIS HALUS):

• 4 batang serai
• 2 batang bunga kantan
• 5 biji bawang merah
• 4 biji cili padi
• Garam secukup

CARA MEMASAK:

 

1 Masukkan sotong ke dalam sebuah bekas.

2 Kemudian masukkan serai, bunga kantan, bawang merah, cili padi, air limau nipis, gula dan garam secukup rasa.

3 Selepas itu masukkan sedikit air rebusan sotong tadi. Gaulkan kesemuanya hingga sebati. Sedia dihidang.

sumber dari: rasa.karangkraf.com/resipi-menu

kekalkan kesegaran udang

Hiris limau nipis.
Perahkan air limau nipis ke atas udang.
Tutup dalam bekas bertutup dan simpan di dalam peti ais.

sumber dari: rasa.karangkraf.com/panduan/petua-dapur

mudah kupas badam

Cara yang mudah bagi menanggalkan kulit badam ialah dengan merendamkan badam terlebih dahulu di dalam air panas. 

Biarkan selama 15 hingga 20 minit. 

Angkat dan tos. 

Kemudian barulah dikupas kulit badam tersebut.

sumber dari: rasa.karangkraf.com/panduan/petua-dapur