All blog posts tagged with salad
Balinese Corn Fritters & Thai Salad
This tasty, healthy dish was inspired by my recent trip to Bali. We were shown how to make the most delicious spicy corn fritters in a cooking class, best of all, we were also given the recipe. During the same class we learned how to make a traditional peanut sauce to go with the fritters. This time I have decided that instead of eating the corn fritters with peanut sauce as we did on holidays I would freshen the dish up with a salad for a more complete meal.
Either way they taste fantastic, and certainly give regular
corn fritters a run for their money. You can make the dish more or less spicier by adjusting the number of chilli used.
Ingredients:
Corn Fritters:
2 x 440gm can corn
4 eggs
5 Tbs flour
½ cup fried shallots
Balinese spice paste
6 shallots chopped
5 cloves garlic
5cm ginger root chopped
5 cm galangal root chopped
4 birds eye chilli
1 long chilli
5 lime leaves sliced
2 squares shrimp paste
3Tbs Palm Sugar
5cm turmeric root chopped
1 tsp salt
Method:
Place the Balinese spice paste ingredients in a mortar and pestle or a food processor and process until a paste forms. Add one can of corn and continue to ground.
In a large bowl mix the remaining can of corn and all the fritter ingredients to form a batter.
Fry the batter in batches. The fritter can be deep friend for a crunchy fritter or pan fried as a healthier alternative.
Salad:
1 cup bean sprouts
1 cup snow pea sprouts
2 cucumbers sliced
1 red capsicum sliced
1 bunch coriander roughly chopped
1 red onion sliced finely
Method:
Toss the prepared vegetables in a bowl and add the dressing prior to serving
Dressing:
2 limes juiced
1 ½ Tbs sweet chilli sauce
1 tsp palm sugar
1 clove garlic grated
3cm ginger grated
1 Tbs Mirim
Method:
Combine the dressing ingredients in a sauce jug and allow to stand until ready to serve the salad. Pour the dressing over the salad and toss lightly.
I hope you enjoy this dish. I will be sharing a lot more recipes from my Balinese Food Safari with readers over the next few weeks. Don't be worried about the long list of ingredients, it is a simple dish to make.
So readers, do you make dishes inspired by your holidays or a meal in a restaurant?
Ellie's Kitchen - Green Papaya Salad
Hello again everyone!
I have been busy cooking this month;
With the weather warming up I thought I would bring you a refreshing citric, sweet and salty green papaya salad. Papayas grow plentifully in my back yard, and it's great to be able to eat them green as well as ripe. The possums don't like them green, so if I get them early there are more for me.
This dish is good as a main and also for a side dish, you could also use prawns, pork belly or just add a drizzle of sweet chilli sauce an have it as is.
I have made so many variations of this salad over the years. My taste buds have lead me to choose this recipe over them all.
The salad has a unique crunchy texture, at first I wasn’t a fan, but it grows on you and now when it's served up to me I always make room for a second helping. If you have peeked ahead at the recipe and noticed the anchovy fillets, never fear, you can't taste them. The anchovies simple add a salt factor.
So please try my Green Papaya Salad and let me know what you think. I hope u enjoy the dish as much as I do.
Ingredients:
1 medium unripe papaya (green).
3 cloves of garlic.
1/3 cup lime juice.
6 small anchovy fillets.
1 Tbsp palm sugar.
50ml peanut oil.
1 cup Vietnamese mint.
2 chicken breasts or prawns.
1 small chilli sliced.
sweet chill sauce (optional)
toasted almonds or peanuts for garnish.
Method:
Peel papaya and slice the flesh into fine strips (using a papaya shredder ).
Place garlic into a mortar and pestle, once crushed add lime, anchovies and sugar. Taste and add more of any ingredient then pound to form a paste.
Add the peanut oil in a thin steam while stirring to emulsify the sauce. Add some of the papaya and pound.
Grill the chicken, rest for 5 minutes, slice into long strips.
Toss all ingredients and sprinkle with nuts, chill, and sauce, serve.
What is your favourite summer salad? Are you known for a particular dish which you always bring to parties and picnics? Let me know!
Cookbook Challenge- Crunchy Asian Noodle Salad
Crunchy Asian Noodle Salad
Topic 9 - Crunchy
Take a look at the view from my new kitchen window! It doesn’t get much more scenic than this. So where am I? I am currently in transit and enjoying a few days in the Forster Tuncurry area.
However it is cookbook challenge time and rather than missing a challenge while I am on the road I decided to take the theme of “crunchy” to the park across the road from where we’re staying.
For this challenge I am going to be guilty of blogging a boring, unphotogenic salad again. Trouble is, it isn’t really boring, it is super tasty, healthy, quick to make and one of my “go to salads”. Best of all, it really fits the topic of crunchy. The combination of nuts, crispy noodles and cabbages is incredibly crunchy.
So here is Cookbook Challenge 9- Crunchy Asian Noodle Salad, and a few pictures of my new beachside kitchen.
Ingredients:
¼ head cabbage shredded
4 chopped shallots
1 bunch fresh coriander chopped
6 mint leaves
50 gm crispy noodles
50 gm nuts toasted
Dressing:
60ml white vinegar
60ml soy sauce
1 t/s sesame oil
2 t/s caster sugar
Methods:
Layer all the salad ingredients on a plate. Start with the cabbage and finish the layers with nuts and noodles. Any nuts can be used I like, almond slivers, cashews or peanuts. I have served the salad with BBQ Chinese Pork but shredded poached chicken is also nice.
Mix all the dressing ingredients together in a bottle and shake. Pour the dressing over the salad and serve.
Serves 4 people
We are really enjoyed the foreshore area of Forster and what I imagine will be the last remnants of Summer. We took a ten kilometre push bike ride on a cycle way from Foster and across the bridge to Tuncurry. The path weaved its way through the various foreshores and park areas. Mercifully it was all flat and there were gorgeous views to keep me motivated. Enjoy your Easter break everyone and checkout the other entries in the "Crunchy" Cookbook Challenge!
Alfresco Friday - Prawn Cocktail
It is Alfresco Friday again so I am sharing another fresh picnic food idea. It also happens to be one of the dishes I brought to this years Australia Day barbeque. There is nothing more “retro Australian” than the prawn cocktail. It was a standard item on every RSL Club menu in the 1970’s. I decided I would try and bring the dish into this millennium with a bit of a revamping.
Given that most people secretly like the prawn cocktail, the only thing I really had to do was ditch the tacky silver wear or glass dish it was usually served in, and go with a “Sang Choy Bow” style of finger food.
Ingredients:
1 lettuce
320gm peeled cooked prawns
½ bunch celery sliced
1 bunch coriander (roughly chopped)
Dressing:
1 cup low fat mayonnaise
½ juice of lime + zest
½ t/s tabasco sauce (or to taste)
1 Tbs tomato sauce
2 Tbs finely chopped coriander
salt & pepper to taste
Method:
Remove the outer leaves of the lettuce until you are able to put aside about ten lettuce cups which are nicely shaped.
Arrange the lettuce on a platter and place into the fridge.
Mix all the ingredients for the dressing together. Taste the sauce and adjust the heat to your liking. Refrigerate the dressing.
Using the leftover lettuce thinly slice 1 cup and add it to a mixing bowl. Combine prawns, celery and coriander in the bowl. Add ¾ of the salad dressing to the lettuce mixture and combine. Reserve the remainder of the dressing to serve with the cups if needed.
If you are taking the dish on a picnic place the filling in a container and assembly the cups as you are ready to eat.
Otherwise fill the cups with the prawn filling and decorate with lime wedges and whole prawns as desired.
Lemon Myrtle Seafood Salad
In previous story I highlight an interesting food find at the Harbourside Farmers Market in Coffs Harbour. It was a brand of condiments, sauces, spices and seasonings which uses Australian Native Produce to create a unique taste of Australia. The range is called Bakarindi and all the ingredients are grown in the Coffs Harbour area. I purchased a few products on that day, one of which was the Lemon Myrtle Seasoning.
I love the smell of Lemon Myrtle, it has a strong lemony aroma with a hint of Eucalypt. I have these trees growing in my garden and I will often put a dried leaf (folded) in my tea for an extra flavour. I had never really considered the seasoning value of the leaves beyond my tea enhancement until I came across the Bakarindi range.
The ingredients in the Lemon Myrtle Seasoning are salt, lemon myrtle, chilli and garlic, all of which are dried and ground into a fine powder. The most obvious recipient of such a spice is seafood so I decided to try a Lemon Myrtle Seafood Salad. I am also told it is a great seasoning for chicken. I would be tempted to add a little cream to the pan after cooking the chicken to make a lemon myrtle sauce with the residual spice.
Keep and eye out for Lemon Myrtle Seasoning or lemon myrtle leaves for cooking it adds a very “Australia Summer” flavour to food.
Ingredients:
200gm Ling Fillets Cubed
200gm green prawn
1 T/s garlic infused Olive Oil
Cos Lettuce
1 bunch coriander chopped
1 cucumber (sliced finely)
½ small red onion (sliced finely)
½ avocado
½ lemon sliced
10gm Lemon Myrtle seasoning
Caesar Salad dressing to taste
Method:
Place seafood in a plastic bag with seasoning and toss to coat.
Lay salad greens on a platter.
Cook seafood in oil briefly until just cooked. Lay seafood over the greens. Add sliced avocado to the salad and garnish with lemon wedges. Serve with a Caesar salad dressing and a squeeze of lemon.
This was a delicious light meal full of flavour. We had some toasted ciabatta bread and melted gorgonzola with the salad for a lovely decadent meal which was on the table in no time at all.
Sumo Salad Remake
Mr GG has gone on the record as saying you can’t blog a salad! My response was, I have to blog this salad, it’s my favourite! Now I realize that this is the easiest thing in the world to make but I love it and wanted to share. The dressing is tangy and delicious and so good for you (no fat) and the salad itself is really tasty and a balanced meal. It is even suitable for vegetarians.
If you were less lazy than me, (or more organized), you could presoak the chick peas but some how I never seem to get around to it to I just used the canned variety.
Salad:
250gm mixed salad leaves
1 bunch coriander
2 mediums size sweet potato
2 t/s cumin
salt and pepper to taste
spray oil
1 Lebanese cucumber sliced finely
400gm can lentils
400gm can chick pea
200gm creamy Danish feta
Method:
Preheat oven to 200 degrees and line a baking tray with paper.
Lay the salad greens and cucumber on a large salad platter.
Peel and cut the sweet potato into even sized cubes. Spray the sweet potato with olive oil and sprinkle with cumin salt and pepper. Place the seasoned sweet potato on the baking tray and cook until tender and golden.
Drain the cans of chick peas and lentil and wash well. Place on the legumes on the bed of greens. Layer the sweet potato on the legumes and then crumble the feta over the top on the salad. Dress with the salad dressing when you are ready to serve.
Dressing
200gm natural non fat yoghurt
½ t/s ground cumin
2 ½ T/s finely chopped fresh mint
juice of ½ lemon
Combine all the ingredients and mix well. Refrigerate to allow the flavours to develop. Add to the salad when you are ready to serve.
So where did my inspiration for this scrumptious salad come from??? I love the “Roasted Pumpkin & Chickpea” Sumo Salad, it is my all time favourite, but I also love the “Rocket and Feta” salad as I like to have some greens. So usually when I buy Sumo Salad I get a medium container and combine the two salads in the one dish. Voila my taste sensation, and my inspiration for this salad.
Now it doesn’t taste exactly the same as Sumo, but I love my dressing more and you are guaranteed not to get any boring bits. I had to change the pumpkin to sweet potato because hubby isn't a fan of pumpkin, although I can't imagine why?? I love pumpkin!
Oh and the recipe makes about three times the amount photographed. I got hungry ;)
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3 TOURS DEPARTING 2012
Have Your Say
I wish I had you for my mum when I was 5!
That cake would have been the talk of the town for the rest of the year - fantastic job.
A lot of your blogs will be interactively design and style that visitor share data to read your blog.
Thank you so much, it is going to be a wonderful surprise for my Mum, I wish everyone a great day with your own special people, those who helped you become who you are today.
Mum definitely deserves the hamper, because she is an amazing woman that has brought up 3 kids through tough times. She is the best mum a son could ask for.
She's had it tough, working hard
deserving much more than just a card
So let's raise a glass and toast her true
The best person in the world - Mum, that's you!
Thanks for the info on Rasa Malaysia's book. I used to visit her website for recipes but some time ago, igot a new PC and forgot to bookmark it!
You're too modest Julie! You did a great job with the cake! :D
Yellow strawberries and cream is just perfect for mum as a reward for putting up with two kids who were a pain in the bum.
I would have loved to have seen those martini glasses! Hope Miss A had a lovely time celebrating turning 5 :D
It shouldn't. It should go to me as whilst trying to make sure my mum, step-mum, MIL, Step-MIL, 3 x Grandmas are spoilt on Mother's Day, I always seem to get forgotten!
My poor old mum is battling to care for my step dad who has advanced Parkinsons. My real dad who has had a stroke still expects her to be there for him, my bro is going bankrupt and she lives two states away from her only gransdon. Her life has little joy- JUst wish for one thing nice to happen to her. We all love our mums, good luck to you all!
Perfect place to relax and forget about all the troubles we have in the city and just unwind ~ can't wait to go to somewhere like this hehe
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