Recipe
Indian salad
food Food type Main Ingredients Take time Serve Halal food Salads and salads vegetable 20 minutes 2 places ingredient 250 grams vinegar 600 grams of sugar 40 grams of salt 10 grams garlic 15 grams ground pepper 1 sheet fried tofu 25 grams fried dumplings 5-7 lettuce leaves 3-5 pieces of sliced tomatoes 5-7 pieces of cucumber 25 grams of shredded boiled chicken 1 boiled egg 5-7 pieces of sliced onion 200 grams of roasted peanuts Preparation Roast the peanuts and grind them finely with vinegar, sugar and salt. Then heat until the sugar dissolves. Blend chili, vinegar boiled with sugar, salt, ground pepper, add crushed roasted peanuts and blend together. Fry the sliced tofu, fry the dumplings, then arrange everything on a plate. Serve with the blended salad dressing.
Learn more
Fruit Salad with Wasabi Ginger Dressing
food Food type Main Ingredients Take time Serve Halal food Salads and salads shrimp 20 minutes 2 places ingredient 8 pieces of shrimp (fried shrimp ingredients) A little all-purpose flour (for frying shrimp) 1 egg (for fried shrimp) For coating shrimp with breadcrumbs (fried shrimp ingredients) 1 cup creamy salad dressing (salad dressing ingredients) 1 cup Aero brand mayonnaise (salad dressing ingredient) 1 tbsp chopped old ginger (for salad dressing) 2 teaspoons lemon juice (for salad dressing) 1/2 teaspoon ground pepper (for salad dressing) 1/4 teaspoon Aero brand salt (salad dressing ingredient) 2 teaspoons of Aero brand wasabi (salad dressing ingredient) As desired , fried cashew nuts (fruit salad garnish) As desired, dragon fruit (fruit salad garnish) As desired, green melon (fruit salad garnish) As desired, papaya (fruit salad garnish) As desired , black and green grapes (fruit salad garnish ingredients) As desired Apple (fruit salad garnish) As desired : Watermelon (fruit salad garnish) Preparation Stretch the shrimps by making crosswise incisions. Coat them in flour, egg, and breadcrumbs. Deep-fry until golden brown. Make the dressing: Mix together creamy salad dressing, mayonnaise, chopped old ginger, lime juice, ground pepper, salt, wasabi until smooth. Arrange the fruits as you like, sprinkle with cashew nuts, fried shrimp, and serve with salad dressing.
Learn more
Hot smoked Tasmanian salmon served with arugula salad, murcott oranges, strawberries, Greek yogurt dressing and toasted pecans.
food Food type Main Ingredients Take time Serve Western food Salads and salads Salmon 45 minutes 2 places ingredient 150*2 grams Fresh Tasmanian Salmon (Smoked Salmon) 80 grams of salt 50/50 grams of white sugar 100 grams of rice 80 grams Australian Rocket Lettuce (Salad) 1 Australian Honey Mercotta Orange 4 Australian strawberries 100 g Greek yogurt (plain) (salad dressing) 15 grams olive oil 3 grams garlic 5/10 grams coriander 10 grams of yellow lemon juice 1/8 tsp salt, pepper (each) 10 g roasted pecans (for garnish) Preparation Slice the orange zest (use only the orange zest to mix with the smoked part), then segment the Murcott oranges, removing the pulp. Squeeze the remaining orange pulp to reserve for marinating the salmon. Mix 80 grams of salt and 50 grams of sugar and mix with the salmon. Pour the remaining lemon juice from segmenting and 10 grams of coriander. Marinate in the refrigerator for about 20 minutes. Then rinse thoroughly, pat dry, and leave in the refrigerator until ready to smoke. Prepare a smoker pot. Line the bottom of the pot with aluminum foil. Pour in 100 grams of rice, orange peel, and 50 grams of sugar. Cover the pot with a lid. Heat until it smokes. Then spread the grill with oil all over. Place the cleaned salmon in it. When it starts to smoke, quickly open the lid and place the fish grill in it. Close the lid quickly. Reduce the heat to not too high. Smoke for about 4-5 minutes or until the fish is cooked. Then remove from the pot and let it rest for about 5 minutes. Make the dressing by combining Greek yogurt, olive oil, minced garlic, chopped cilantro (5 g), lemon juice, and season with salt and pepper to taste. Arrange the rocket, orange, strawberries and pecans on a plate. Drizzle the dressing over the plate (or toss it with the salad greens) then top with the smoked salmon.
Learn more
Spicy pork roll and salted egg yolk salad, spicy fermented fish salad with seafood
food Food type Main Ingredients Take time Serve Thai Salads and salads other 30 minutes 1 place ingredient Ingredients for pork sausage and salted egg yolk salad 100 grams of pork sausage 30 grams of red salted eggs, Aero brand 50 grams of shallots 20 grams of sawtooth coriander 50 grams of plum tomatoes 1 lime 70 grams of dressing 10 grams of finely chopped red chili peppers 15 grams finely chopped garlic Mixed seafood fermented fish salad recipe 50 grams of shrimp 50 grams of squid 50 grams of pork sausage 30 grams of red salted eggs, Aero brand 50 grams of shallots 20 grams of sawtooth coriander 50 grams of plum tomatoes 1 lime 25 grams of fish sauce 50 grams of dressing 10 grams of finely chopped red chili peppers 15 grams finely chopped garlic Preparation How to make pork sausage and salted egg yolk salad Add the dressing, garlic, chili, and squeeze in lime wedges. Add the boiled pork sausage, salted egg yolk, sliced shallots, coriander, and sliced tomatoes. Mix well and serve. How to make a seafood fermented fish salad Add the dressing, garlic, chili, lime wedges and fish sauce. Mix the ingredients together. Add the boiled shrimp, squid, pork sausage, salted egg yolk, sliced shallots, coriander, and sliced tomatoes. Mix well and serve.
Learn more
Thai papaya salad with grilled pork neck, Luang Prabang papaya salad
food Food type Main Ingredients Take time Serve Thai Salads and salads other 15 minutes 1 place ingredient Ingredients for Thai Papaya Salad with Grilled Pork Neck 70 grams of chopped raw papaya 30 grams of shredded carrots 10 grams of yardlong beans 30 grams of cherry tomatoes 5 grams garlic 10 grams of red chili peppers 15 grams roasted peanuts 10 grams dried shrimp 50 grams of grilled pork neck 40 grams of papaya salad sauce 0.5 limes Luang Prabang Somtam Ingredients 100 grams of shredded raw papaya 10 grams of yardlong beans 30 grams of cherry tomatoes 5 grams garlic 3 grams of chili peppers 5 grams dried chili peppers (4 pieces) 35 grams of salted crab 10 grams of eggplant 15 grams of eggplant 10 grams of tamarind seeds 0.5 limes 35 grams of fish sauce 5 grams of shrimp paste 50 grams of papaya salad sauce Preparation How to make Thai papaya salad with grilled pork neck Peel the papaya, then wash it clean, chop into strips or grate it and put it in a container. Pound garlic and chili peppers until crushed. Then add the crushed long beans. Add papaya salad juice, lime, papaya, cherry tomatoes, dried shrimp, roasted peanuts and thinly sliced grilled pork neck. Pound and mix all ingredients together. Serve. How to make Luang Prabang papaya salad Pound garlic, dried chili, and chili until crushed. Then add the crushed long beans. Add the salted crab, cut off the leg tips, remove the diaphragm, and put it in. Add papaya salad sauce, shrimp paste, fish sauce, lime, raw papaya, cherry tomatoes, orange eggplant, and Thai eggplant. Mix well. Scoop into a serving dish and sprinkle with tamarind seeds.
Learn more
