Salads

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Contents

1. Cauliflower Fried Rice
2. Chicken Salad
3. Papaya Salad
4. Prawn Cocktail with Rock Melon
5. Roasted Peppers Antipasto
6. Tofu, Black Fungus and Sesame Salad

Cauliflower Fried Rice

Created 2016-07-17 · Updated 2016-12-01

Ingredients

• 1/2 Head Cauliflower ( 300 gm ) grated
• 2 Tablespoon Olive Oil
• 2 Tabelespoon chopped garlic
• 1 Tablespoon grated Fresh Tumeric
• 1 Bunch Coriander, chopped
• 4 Leaves of Kale, shredded
• 2 Eggs, ( scrambled )
• 3 Green Chillies, optional
• 3 Spring Onion, chopped
• 1 Bunch Parsley, chopped
• Salt to taste
• 1 Handful Roasted Almond Slivered
• 1 Tablespoon Pumpkin Seeds ( Pepitas )
• Juice of half a lemon

Method

1. Pour olive into a saucepan and saute the garlic, ginger and Tumeric.
2. Put in the cauliflower and salt and stir till well mixed.
3. Add in 1/2 cup water and cove the pan and let it cooked for 2 minutes.
4. Add in the parsley, kale and coriander and spring onion and mix well .
5. Add in the scramble eggs, nuts and lemon juice and mix well.
6. Dish up and serve.

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Chicken Salad

Created 2013-09-29 · Updated 2016-12-01

Ingredients

• 1 BBQ chicken
• 3 Mandarins peeled and skin remove from the segments.
• 2 cucumbers cut into cubes
• 1/4 rock mellon cut into small slices
• 2 tablespoon Fish Sauce
• Juice of 1 lemon
• Dissolve 2 tablespoon palm sugar in 2 tablespoon hot water
• 2 Tablespoon roasted sesame seeds.
• 2 Tablespoon chopped coriander.

Method

1. Shred the chicken into pieces.
2. Add in the lemon juice, fish sauce and palm sugar and roasted sesame. Mix well Put 1/2 the cucumber cubes on the centre of the plate.
3. Add half the rock melon pieces.
4. Make a ring of mandarin segments around the plate.
5. Put half the chicken mixture in the centre of the plate and top with coriander.
6. Repeat with the remainder ingredients on another plate.
7. This recipe is enough for 2 plates of salad.

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Papaya Salad

Created 2013-09-29 · Updated 2016-12-01

Ingredients

• 1 Green papaya
• 5 kaffir lime leaves [ shredded]
• Juice of 1 lemon
• 3 Tablespoon fish sauce
• 3 Tablespoon Sugar
• 1/2 cup roasted peanut [coarsely ground ]
• 1 teaspoon chilly sauce

Method

1. Use a fine grater and grate the papaya into a bowl.
2. Add in the kaffir lime leaves Mix the lemon juice, fish sauce, sugar and chilli together and pour over the grated papaya. Sprinkle the peanut on top. Mix well and serve.

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Prawn Cocktail with Rock Melon

Created 2015-12-20 · Updated 2016-12-01

Ingredients

• One medium size Rock Melon
• 1/2 Kg Cooked Prawns
• 2 Tablespoon Mayonnaise
• 1 Tablespoon Tomato Sauce

Method

1. Soak the unpeeled cooked prawns in water for half hour to remove some of the salt.
2. Peel the prawns and mix with the mayonnaise and the tomato sauce.
3. Cut the melon into pieces and arrange on a glass plate.
4. Put the cooked prawns on top and enjoy.

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Roasted Peppers Antipasto

Created 2013-07-23 · Updated 2016-12-01

Ingredients

• 1 kg Red or yellow peppers
• 1/2 cup sun-dried tomatoes in oil, drained
• 2 cloves garlic, minced
• 3 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• 5 canned artichoke hearts, drained and sliced
• salt and pepper
• snipped basil leaves to garnish [optional]
• A dash of chilly sauce

Method

1. Preheat oven to 200 C . Lightly oil a foil-line baking sheet and place the whole pepper on the foil Bake for about 45 minutes until beginning to char.
2. Cover with a dish towel and leave for 5 minutes.
3. Slice the sun- dried tomatoes into thin strip. Set aside.
4. In a small bowl beat together the vinegar, oil and chilly sauce, then season with salt and pepper.
5. Peel and slice the peppers. Mix with the artichoke, tomatoes and garlic.
6. Pour over the dressing and scatter with snipped basil.

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Tofu, Black Fungus and Sesame Salad

Created 2016-09-18 · Updated 2016-12-01

Ingredients

• 1 Carrot, Peeled, thinly sliced into ribbons or 1 yellow capsium cup into strips.
• 1 Cucumber, thinly sliced into ribbons using a peeler
• 1/2 cup white vinegar.
• 1/4 cup white sugar.
• 100gm 5-spiced tofu, cut into thin slices
• 30gm dried black cloud-ear fungus, soaked in hot water for 30 minutes,
• washed and drained and sliced.
• 3 spring onion, sliced.
• 1/4 cup coriander, mint and basil
• 1/2 cup shredded Chinese cabbage, ( wombok )
• 2 teaspoon sesame sees toasted.
• ground pepper
• Chilli and Balsamic vinegar dressing
• 1 Tablespoon soya sauce
• 1/2 teaspoon sasame oil
• 1/2 teapoon chilli sauce.

Method

1. Put the carrots and cucumber in a bowl with 1/2 teaspoon salt and toss to combine.
2. Set aside for an hour.
3. Meanwhile combine vinegar and sugar in a small pot over medium heat, stirring till sugar dissolved. Set aside to cool.
4. Drain the carrots and cucumber and squeeze out most of the water.
5. Add to the cooled syrup and mix well. Keep aside for an hour to pickle.
6. Mix the pickles with the rest of the ingredients and add in the dressing and roasted sesame seeds.
7. Serve.

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