Smoked Ham and Grapes Salad with Honey-Mustard Dressing
June 15, 2008
Ingredients:
¼ kg assorted salad greens, washed and dried
120 g smoked ham, sliced into strips
¼ kg seedless grapes, halved
Honey-Mustard Dressing:
1/3 cup red cane vinegar
1/3 cup honey
1/3 cup mayonnaise
3 tablespoon Dijon mustard
½ teaspoon iodized fine salt
1/3 cup vegetable oil
Directions:
1. Chill salad greens, ham, and grapes. Arrange in individual salad bowls if desired before chilling.
2. Heat red cane vinegar and honey. Stir until honey is dissolved. Simmer for 3 minutes. Remove from heat and cool.
3. Whisk in mayonnaise, mustard and salt until well-blended.
4. Gradually whisk in vegetable oil. Chill if desired.
5. Serve with chilled salad mixture.
Beef Lettuce Rolls
June 15, 2008
This recipe can make 18 servings.
Ingredients:
3/4 kg beef tenderloin or sirloin, tapa-style then sliced
3 tablespoon sesame oil
1/3 cup cooking oil
3/4 to 1 kg wide iceberg lettuce leaves, rinsed and dried
3 cups cooked rice, divided into 36
Marinade:
12 cloves garlic, crushed
1 1/2 tablespoon tausi, rinsed once then mashed
1/2 tablespoon iodized fine salt (or 1 1/2 tablespoon iodized rock salt)
3/4 teaspoon pepper
750 g spaghetti sauce
1 tablespoon chili pepper sauce
Direction:
1. Marinate meat for 10 minutes. Fry over high heat (in 12 small batches) in sesame and cooking oil until brown and tender. Divide mixture into 36.Set aside.
2. Roll meat mixture and rice in 2 lettuce leaves. Secure with toothpicks. Serve immediately.
Pasta-Chicken Waldorf Salad
June 15, 2008
A Waldorf salad is a salad containing thinly sliced apples, finely diced celeries, chopped walnuts and mayonnaise (or mayonnaise-based) for dressing. Here is a recipe of a Waldorf salad that includes pasta and chicken. It is simple, easy-to-do and not to mention, very delicious and good for the health.
Ingredients:
Dressing:
125 ml 0% fat strawberry yogurt
2/3 cup mayonnaise
234 g fresh cut crushed pineapple
3/4 teaspoon iodized fine salt
Salad:
1 cup salad macaroni
1/4 kg chicken breast fillet
1 piece red apple, cut into tidbits
1 piece green apple, cut into tidbits
1/3 cup diced or sliced celery
2 tablespoon coarsely chopped toasted walnuts
Directions:
1. Prepare dressing. Chill.
2. Simmer chicken in 1 cup of water with 1/8 teaspoon of iodized fine salt (or 3/8 teaspoon iodized rock salt) until tender. Drain then dice.
3. Toss all ingredients and add dressing. Mix well.
4. Chill for 1 hour before serving.
Pork / Chicken Adobo Recipe
June 15, 2008
Estimated cooking time: 50 minutes
Adobo Ingredients:
*
1/2 kilo pork, cut in cubes
*
1/2 kilo chicken, cut into pieces
*
1 head garlic, minced
*
1/2 yellow onion, diced
*
1/2 cup soy sauce
*
1 cup vinegar
*
2 cups of water
*
1 teaspoon paprika
*
5 laurel leaves (bay leaves)
*
4 tablespoons of cooking oil or olive oil
*
2 tablespoons cornstarch
*
3 tablespoons water
Adobo Cooking Instructions:
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In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
*
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
*
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
*
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
*
Serve hot with the adobo gravy and plain rice.
Adobo Cooking Tips:
*
You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.
Chicken, Celery and Radish Salad
June 15, 2008
Ingredients:
Topping:
1/2 cup plain yogurt
1 tablespoon mayonnaise
4 tablespoons prepared horseradish
Salad:
2 boneless skinless chicken breast halves (about 1 pound)
1/2 cup dry vermouth
1/2 head garlic, halved crosswise
2 teaspoons kosher salt
1 sprig fresh rosemary
1 bay leaf
1 teaspoon red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
1/2 medium bunch radishes, thinly sliced
Dressing:
1 teaspoon Dijon mustard
finely grated zest of 1 lemon
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Directions:
1. Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
2. Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
3. Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.
Date-Apple Waldorf Salad
June 14, 2008
Ingredients:
1 orange
2 c. diced, unpeeled apples
1/2 c. pitted dates, snipped
1/2 c. chopped celery
1/3 c. chopped walnuts
1/4 c. mayonnaise
1 tbsp.sugar
3/4 c. frozen whipped dessert topping, thawed
lettuce cups
Procedures:
1.Peel orange and slice into halves.get the juice (1 tbsp.) and put in the bowl.
2. In a separate bowl, combine the apples, dates, celery, walnuts and orange.
3. Blend the mayonnaise, sugar and reserved orange juice.
4. Fold in the thawed dessert topping.
5. Combine with date mixtures.
6. Serve in lettuce cups for presentation. Makes 6 servings.
Vegetable Salad with Simple Satay Sauce
June 9, 2008
What you need:
6 hard-boiled eggs 4 Lebanese cucumbers
4 large potatoes
250 g pressed bean curd
oil, for frying
2 large carrots, cut into strips
250 g tender green beans
3 cups broccoli florets
SIMPLE SATAY SAUCE
I1/2 cups crunchy peanut butter 2 tablespoons soy sauce
1 tablespoon samba 1 olek
2 teaspoons garlic powder 2 teaspoons onion powder 2 tablespoons brown sugar
1 teaspoon shrimp sauce (optional)
1/2 cup canned coconut milk
extra 1/2 cup water, for
thinning
1 Halve hard-boiled eggs, slice cucumbers lengthways, peel and slice potatoes. Cook potatoes until just tender. Arrange on a large serving platter.
2 Cut bean curd into 3 cm cubes, deep-fry until golden brown and drain on absorbent paper. Allow to cool and place on serving platter.
3 Blanch carrots, green beans and broccoli florets in boiling water until just tender. Drain well and cool before placing on the serving platter.
4 Heat peanut butter in a small pan with the remaining ingredients, using the water to thin if required. Serve in a small bowl with the prepared vegetables.
Note: Shrimp sauce is a pungent condiment that is available at all Asian grocers and gourmet food stores. Anchovy sauce can be used as an alternative. Sambal olek is a fiery chilli condiment made from red chillies and vinegar. If unavailable use a small fresh chilli, finely chopped.
SPICY POTATO SALAD WITH SESAME SEEDS
June 6, 2008
Ingredients:
2 cups baby potatoes, boiled, peeled & sliced
2 tbs tamarind chutney
2 tbs green coriander chutney
1 tsp green chilli, paste
½ cup pomegranate (red variety)
10 – 15 mint leaves, chopped finely
1 tsp black sesame seeds, roasted on griddle
½ tsp rock salt
How to proceed:
• Combine all the ingredients and toss lightly.
• Serve cold.
German Potato Salad
June 5, 2008
Ingredients:
6 - 8 big potatoes
Mayonnaise 3tsp
Gherkins chopped finely to taste
Onions chopped finely to taste
Bay leaves
Pepper
Salt
Directions:
Cook potatoes with bay leaves ,cool and cut in dice shape.Then in a big bowl shift the dice potatoes add mayonnaise ,gherkins ,onion salt and pepper.mix well and serve
Waldorf Salad
December 23, 2007
1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Serves 2
