SNAP PEA SALAD

Our running joke when we come home from their house or when they leave ours is “I need something green, please!”  Most of what we eat with them is fried—for example, tonight’s meal consisted of onion rings, fried shrimp, this coleslaw, squash casserole (with cheese!), and double-chocolate brownies.  With whipped cream.

So, I think I’m going to make this salad tomorrow and eat it all myself.  Let’s hear it for vegetables.

The following is not a prescriptive recipe; please feel free to tinker.  And it tastes even better if you can make it an hour or two before serving.


ingredients:


2 cups snap peas, washed & trimmed*
3 carrots, grated (yielding about 1 cup)
1 ½ T fresh ginger, minced
¼ cup cilantro, picked
toasted sesame seeds for garnish

dressing:

¼ cup bottled garlic dressing (I used Annie’s Roasted Garlic Vinaigrette because I am obsessed)
1 T toasted sesame oil
1 T rice wine vinegar or the juice of ½ a lime
soy sauce or salt to taste
Combine all ingredients in a large bowl. 
Toss with dressing & adjust salt, etc. to taste. 
Serve immediately or refrigerate until you’re ready.

*To trim, just snap off the ends & remove the middle “string.”


sumber dari: bluejeangourmet.com

Chicken Salad - Alma Adams

sumber dari: chandlerpedia.org

Herbed Israeli Couscous Salad

Herbed Israeli Couscous Salad

3 cups water
1 ½ cups dry Israeli Couscous

generous pinch of salt
1 ½ cups sliced snap peas
½ medium English cucumber, cut into chunks
1 ½ cups tiny frozen peas
½ cup sliced green onions
1 teaspoon lemon zest
¼ cup chopped fresh basil
1 tablespoon finely chopped fresh rosemary
5 tablespoons House Dressing
½ cup crumbled feta cheese
salt and coarsely ground black pepper to taste

1. In a medium saucepan, bring three cups of water to a boil. Add a generous pinch of salt, followed by Israeli couscous. Stir and reduce heat to a simmer. Simmer until couscous is just tender, with a slight bite, about 8 to 12 minutes.

2. Drain into a fine mesh strainer and rinse with cold water. Set aside.

3. Toss cooled couscous with the rest of the ingredients. Taste and add more salt and pepper as necessary. It's that simple! ENJOY!

sumber dari: thecafesucrefarine.com

Pirate's Salad and Dressing

sumber dari: chandlerpedia.org

How To Peel Fresh Tomatoes

In a 5-quart pan over high heat, bring 3 ½ quarts water to a boil. Prepare a large bowl of ice water that contains enough ice water to cover the tomatoes you want to peel.	With a paring knife, cut an "X" through the skin on bottom of each tomato.
Working in batches of three, plunge (drop) the tomatoes into the boiling water, a few at a time, 10 to 15 seconds. Do not leave tomatoes in the boiling water for more than 15 seconds as your tomato will become mushy (especially if you are using the tomatoes uncooked in a salad or salsa, you don’t want them in a boiling pot any longer than they have to be, because they’ll start to cook.) Remove tomatoes from hot water with a slotted spoon.	With a slotted spoon gently place in a bowl or sink filled with ice water to cool them down. Once the tomatoes are cool, immediately take them out of the water to drain. Leaving the tomatoes in water may cause them to become waterlogged.	Gently pull away the skins, beginning at the points created by the X. The skin will easily slip off each tomato. You may use a small paring knife or your fingers.

sumber dari: whatscookingamerica.net

Lima Bean and Cilantro

Ingredients: 

32 oz can large lima beans, drained, 

1/2 cup olive oil, 

7 turns in a pepper mill, 

1 tsp salt, 

1/2 cup packed fresh cilantro leaves

It’s a well known fact in my family that my mother cannot cook to save her life. In my fifteen years of knowing her, I only have two, very grim memories of consuming her “creations,” both of which involve eggs-gone-wrong. It will only be in times of great despair that I wish to eat what she cooks. I love you mom, but you can’t cook.

This summer, my parents opened up a bed and breakfast, “Cliff Walk Cottage on The Sea,” and I have been working on some recipes which can be served as pre-dinner hors d’oeuvres. I have a recipe for a “Lima Bean and Cilantro Salad” in my book, “Cook Your Way Through The S.A.T.,” that can easily be turned into a dip. This recipe only calls for measuring, counting, and opening some cans. It’s so simple, even my mom might be able to master it. Just kidding.

As Ina Garten would say, “How easy is that?”

Place all of the ingredients into a food processor.

Pulse together until combined. Spread onto warm baguette and serve.

Lima bean and cilantro dip served at Cliffwalk Cottage On The Sea.

Happy Cooking,

sumber dari: satgourmet.com

Tandoori Chicken Salad with Yoghurt Mint Dressing

Ingredients: Moira Mac's Tandoori Flavoured Chicken Cos lettuce Mango Sliced celery Sliced Lebanese cucumber Chopped dry roasted peanuts Garlic Mint leaves Reduced fat natural yoghurt

Method: Tear lettuce into bite-sized pieces and place onto a serving platter. Peel and slice mango and arrange over lettuce. Top evenly with celery, cucumber, peanuts and Moira Mac's Tandoori Flavoured Chicken. Finely chop garlic and mint leaves and combine with natural yoghurt. Serve salad topped with Yoghurt Mint Dressing.

sumber dari: moiramacs.com.au

“Salad Sac”

During our recent spring break road trip, we DETOURED to Jekyll Island, Georgia, a must-see for my brother, who is interested in US history. The Jekyll Island Club is the place where, in 1910, financiers came up with the idea to create the Federal Reserve Bank. Sorry, Ben Bernanke, but me and my Mom decided we’d rather shop.

My Mom found the “Salad Sac” in one of the tourist shops  and decided to try it because she hates throwing out food, and because the saleslady was so PERSUASIVE. The Salad Sac is a practical storage solution for keeping vegetables fresh. The idea behind it is simple. Place washed and slightly damp greens (or any produce) in the bag, refrigerate and enjoy crispy veggies for days.

I have no idea why this simple cotton bag works, but it does. We tried it out as soon as we got home from vacation, combining collard greens, dandelion greens, lacinato kale, spinach and celery all together in the sac. The veggies took on a perfectly crisp texture and stayed that way for days.

Some other benefits of the salad sac:

• eliminate salad spinners
• eliminate paper towel-drying
• prepare salads ahead of time (note: do NOT put salad dressing in the bag!)

This product is definitely not gimmicky and I give it my UTMOST recommendation. Fortunately, you can buy it online for $10.95. Unfortunately for my Mom, she spent $25 for it on Jekyll Island!

sumber dari: satgourmet.com

the word salad is 'sal', meaning salt

Food historians tell us salads (generally defined as mixed greens with dressing) were enjoyed by ancient Romans and Greeks. As time progressed, salads became more complicated. Recipes varied according to place and time. Dinner salads, as we know them today, were popular with Renaissance folks.

Why do we call it salad?

The basis for the word salad is 'sal', meaning salt. 

This was chosen because in ancient times, salt was often an ingredient in the dressing.

Although the ancient Greeks and Romans did not use the world "salad," they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil, and herbs...The medical practitioners Hippocrates and Galen belived that raw vegetables easily slipped through the system and did not create obstructions for what followed, therefore they should be served first. Others reported that the vinegar in the dressing destroyed the taste of the wine, therefore they should be served last. This debate has continued ever since...With the fall of Rome, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days and as medicinal correctives...The term salade derived from the Vulgar Roman herba salata, literally 'salted herb'. It remained a feature of Byzantine cookery and reentered the European menu via medieval Spain and Renaissance Italy. At first "salad" referred to various kinds of greens pickled in vinegar or salt. The word salade later referred to fresh-cooked greens of raw vegetables prepared in the Roman manner."

"Salad, a term derived from the Latin sal (salt), which yielded the form salata, 'salted things' such as the raw vegetables eaten in classical times with a dressing of oil, vinegar or salt. The word turns up in Old French as salade and then in late 14th century English as salad or sallet."

sumber dari: gurgaon-bengali-restaurant.blogspot.com

Christmas Tree Fruit Salad Bowl 5.5

Christmas Tree Fruit Salad Bowl 5.5 in. The Christmas Tree Fruit Salad Bowl 5.5 in. is part of Spode's Christmas Tree pattern. Dishwasher and Microwave Safe.
Spode china has a remarkable history
Spode Christmas Tree Individual Fruit/Salad Bowl(s) 5.5" - Bowls.

Spode Christmas Tree Fruit Salad Bowl - 1512429 - Product.
Spode Christmas Tree Fruit Salad Bowl - 1512429 Overview, Features, and Description
Details
Brand: Portmeirion USA
Product or Part Number: 1512429
Product Dimensions: 5.5 inches x 5.5 inches x 2.8 inches; 14.4 ounces
Product Weight: 4 pounds
Rank in Category: 127,802

Technical Details
Set includes 4- 5.5"bowls
Made of highest quality earthenware
Dishwasher and microwave safe
Guaranteed against manufacturer defects.


sumber dari: southtytersre1984.blogbaker.com

Shaved Artichoke and Mushroom Salad

Ingredients

• 2 large artichokes
• 1 lemon, halved, for rubbing on the surface of cut artichokes
• 2 - 4 large white mushrooms (you want roughly the same quantity of sliced mushrooms as you have sliced artichokes)
• 1½ teaspoons freshly squeezed lemon juice (or to taste)
• 1½ tablespoons extra virgin olive oil (or to taste)
• 2 teaspoons chopped parsley (Italian works best, but use the curly if you prefer)
• salt to taste
• freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan cheese (cheese should be well packed into cup before measuring)

Procedure

1. For each artichoke, cut off stem and discard; rub the cut spot with lemon half to prevent discoloration.  With a sharp knife, cut off the top inch or a bit more of the artichoke.  With your fingers, bend back the outer leaves and snap them off close to the base of the artichoke.  Keep doing this until you reach inner leaves that are yellowish with pale green tips.  At this point, cut the leaves off again until they’re roughly flush with the top of the artichoke bottom.  Pull out any remaining leaves (there will be some purple ones) and with a spoon (or melon-ball cutter), scoop out the fuzzy choke.  Rub all cut surfaces with lemon half.  Using a paring knife, trim any fibrous parts from the base (when you snap off the leaves, a bit of stem remains).  Again, rub all cut surfaces with lemon half.
2. Rinse any dirt from the mushrooms and wipe dry.  Cut off the stems.  With a sharp knife or vegetable slicer (or mandoline — be careful you don’t cut your fingers!) slice (shave) the mushrooms as thinly as possible.  Place in a medium-sized bowl, and toss with half the lemon juice.
3. Now slice (shave) the artichokes as thinly as possible with a knife, vegetable slicer, or mandoline.  Add to the mushroom slices, add the rest of the lemon juice, and toss to coat.
4. Add half the olive oil, and toss.  Add the chopped parsley, salt and pepper to taste, and the rest of the olive oil.  Toss to combine.
5. Add about ¾ of the grated Parmesan cheese and toss.  Taste again, and adjust seasoning if necessary.
6. Plate, and add a sprinkling of the remaining Parmesan cheese to each serving as garnish.  Serve immediately.

sumber dari: kitchenriffs.com

How to Roast and Skin Peppers

Roasting Over a Flame

To roast peppers over a flame, hold the pepper over the fire (you can use a skewer or tongs), turning to char the skin on all sides.
Once the pepper is blackened, rub or scrape off the charred skin and discard the seeds. The roasted pepper will be more flavorful if you don't rinse it with water.



sumber dari: moroccanfood.about.com

Cooked Slaouia Salad

Ingredients:

• 1 kg (about 2 lbs.) bottle gourds, peeled, cleaned and cut into tiny cubes
• 3 tablespoons vegetable oil
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon hot paprika
• 2/3 cup water
• -------------------------------
• 1 1/2 tablespoons lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 or 2 cloves garlic, pressed
• 1/4 teaspoon cumin

Preparation:

Place the cubed bottle gourds into a large saucepan with the oil, salt, paprika, and water. Cover, bring to a simmer, and cook gently for 12 to 15 minutes or until the bottle gourds are tender.
Gently stir in the lemon juice, parsley, cilantro, garlic and cumin. Continue simmering over low heat until the liquids are absorbed. Taste and adjust the seasoning.
Allow to cool a bit before serving, or chill and serve cold. The salad can be eaten as a dip with Moroccan bread, or served with a spoon.

sumber dari: moroccanfood.about.com

Susan's Chicken Salad

Susan's Chicken Salad

• 2 cups cooked, cubed chicken breast
• 1 cup chopped celery
• salt and pepper to taste
• 1 Tbsp. fresh lemon juice
• 1 cup grapes, halved
• 1/3 to 1/2 mayonnaise
• toasted slivered almonds

Carefully mix chicken breast, celery, salt, pepper and lemon juice together. Add grapes and gently mix in mayonnaise. Serve on a bed of finely shredded romaine. Sprinkle toasted almonds on top. Garnish with fruit, or tomatoes and black olives are nice too. This salad is also delicious tucked in a croissant!



sumber dari: singingwithbirds.com

Some people like to daub a bit of olive oil

Notes

• I like the bite of garlic in this dish, but if you want something more subtle, substitute shallot — say 2 teaspoons, minced finely. 
• If you want to serve a hot dressing with this salad, here’s how:  Mix up the vinaigrette as usual.  Cook the bacon as directed in Step 3, but don’t remove from the pan — just set it aside.  When you’re ready to serve the salad, reheat the pan with the bacon and add the vinaigrette.  Heat until it begins to simmer, then scrape the vinaigrette and bacon pieces into the salad greens (Step 5) and toss.  Some people also like to add the croutons to the bacon pan when they’re heating the dressing.
• Alternatively, you could just add the mustard, vinegar, oil, and garlic to the hot bacon fat and whisk to form an emulsion as the ingredients heat.  Make sure you taste to adjust seasoning (but be careful — the fat will be hot).
• Adding mustard to the vinaigrette helps form an emulsion, in addition to providing great flavor.  In fact, it’s the mustard that allows you to make the dressing by shaking it up — oil and vinegar wouldn’t combine well otherwise. 
• If you prefer, you can make the dressing the traditional way:  Whisk the mustard and vinegar together, then whisk in the oil drop by drop.
• If you don’t want to poach the eggs ahead of time, just do it as you’re mixing the salad.  Start the water in Step 2, then add the eggs to the barely simmering water 4 minutes before you’re ready to plate the salad (that’s how long they take to poach).  Remove the poached eggs with a slotted spoon, drain for a few seconds on a towel, then add to the salad plates.
• Some people like to daub a bit of olive oil or salad dressing on the poached egg after they plate it, to give it a bit of a shine.
• Others like to add a few snips of chives or another herb for additional garnish.  Not necessary, IMO, but you may disagree.
• I’ve seen main-course versions of this salad that use sausage in addition to the bacon and egg (maybe a quarter pound per person).  If you go that route, I’d recommend using a flavorful smoked sausage like kielbasa — just sauté it until it’s warmed through and then add to the salad.

sumber dari: kitchenriffs.com

Strawberry-Spinach Salad

Strawberry-Spinach Salad

• 1 bag snipped fresh spinach
• 1 head of romaine, washed, dried, and torn into bite size pieces
• 12 sliced strawberries
• 2 sliced fresh oranges
• 1 bunch of sliced green onions, (some of the green tops too)
• 2 tsp. butter
• 4 tsp. brown sugar
• 1 cup slivered almonds

Orange Delight Dressing:

• 1/2 cup rice vinegar ( I like seasoned rice vinegar)
• 1/2 cup sugar (or sugar substitute like stevia, I use about 1/2 dropper-full)
• 2 Tbsp. frozen orange juice concentrate
• salt and pepper to taste
• 1 cup canola oil

In a saucepan saute melted butter and add brown sugar. Stir almonds constantly to toast and sugar coat. Be careful they will burn! Cool on parchment paper. Prepare greens and place in a in a large salad bowl. Add strawberries, oranges, green onions. Just before serving toss with dressing and garnish with almonds before serving.

"Ah-ha": This salad is fabulous topped with sliced, grilled chicken or a grilled salmon fillet. Serve it with a luscious potato-knot-roll (recipe coming soon!) and a scoop of sorbet for a easy, light luncheon.

Wishing you a berry-good week! 

sumber dari: singingwithbirds.com

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

kupas telur dengan mudah

Telur rebus banyak kegunaannya seperti membuat sambal dan sebagainya. Namun begitu, merebus telur juga perlu teknik dan cara untuk mengupasnya dengan baik dan cantik. Petua mudah ini patut anda cuba untuk memastikan telur dikupas licin dan cantik.

 

BAHAN-BAHAN:

• Telur ayam
• Air
• Garam

 

CARA MEMBUATNYA:

 

1. Rebus telur seperti biasa.

2. Kemudian masukkan garam dan biarkan mendidih.

3. Toskan airnya dan rendamkan di dalam air sejuk.

4. Kemudian barulah dikupas.

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

tentukan sayur2an kita sentiasa segar

Sayur yang disimpan lama dalam peti ais akan layu dan tidak segar. Malah jika terlalu lama disimpan, sayur akan menjadi busuk dan berair. Ada petua untuk memanjangkan hayat sayuran di dalam peti ais. 

Caranya adalah dengan meletakkannya di dalam bekas bertutup. 

Sebaik dibasuh bersih, simpan dan tutup rapat kemudian diletak kemas di dalam peti ais. 

Cubalah.

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

kerabu harimau menangis ala karl shafek

Bahan-bahan:

• 1 ekor udang kara
• 1 ekor sotong
• 100gram cili hijau
• 1 biji tomato
• 2 biji bawang merah
• 2 ulas bawang putih
• 2 biji limau nipis
• 1 batang bunga kantan
• 2 batang serai
• Sedikit halia

Cara penyediaan:

• Potong sotong dan udang kara yang telah dibuang kulit
• Rebus sepit udang kara
• Tumbuk lada hitam hingga halus dan tambahkan sedikit halia
• Hiris bawang merah, bawang putih, tomato, cili, bunga kantan, serai dan halia
• Gaulkan lada hitam dan halia bersama udang kara dan sotong lalu digoreng sehingga separuh masak
• Gaulkan semua bahan bersama dan letak sedikit garam
• Perah sedikit limau nipis dan kerabu sedia untuk dihidangkan

sumber dari: astro.com.my/masterchef

salad udang pedas ala salamiah

Bahan-bahan:

• 3 biji buah mangga
• 3 sudu besar mayonis
• 4 biji buah strawberi
• 5 biji beri biru
• 2 ketul cendawan
• 4 biji tomato
• 4 ulas bawang putih
• 4 ekor udang harimau
• kulit limau purut yang diparut

Cara penyediaan:

• Kisarkan mangga bersama mayonis
• Goreng udang bersama bawang putih dan cendawan
• Salad dihiris dan gaulkan bersama buah epal hijau dan merah yang dihiris dan gaul hingga rata

sumber dari: astro.com.my/masterchef

salad tenaga ala angah

Bahan-bahan:

Salad

• Roti perancis
• Pisang
• Brokoli
• Daun salad
• Oats
• Madu
• Mentega
• Minyak zaitun

Cara penyediaan:

• Gaulkan roti perancis, pisang, brokoli, daun salad dan oats
• Campurkan madu, mentega dan minyak zaitun untuk dijadikan sos

sumber dari: astro.com.my/masterchef

Kerabu radish dan mangga muda ala juliza

Bahan-bahan:

Kerabu radish dan mangga muda

• 5 biji radish
• ½ buah mangga
• 3 camca sos ikan
• 1 sudu gula
• ½ biji bawang merah
• 1 biji jus limau kasturi

Cara penyediaan:

• Hiris halus radish, magga muda dan bawang merah
• Gaulkan kesemua bahan dengan rata

sumber dari: astro.com.my/masterchef

magic salad plate from four n twenty

Iconic Australian meat pie brand Four ‘n Twenty has been reintroduced to Australian men with the Magic Salad Plate. An integrated campaign introduces a plastic plate which gives the appearance of a healthy salad of lettuce, cucumber, tomato and onion.


sumber dari: theinspirationroom.com