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Seafood Salad with Cucumber Pickle
Serve
4
Ingredients
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200 g squids, sliced and
blanched
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100 g prawns, briskly cooked and peeled
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6 crabsticks, blanched and shredded
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1 big onion, sliced
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2 cucumbers, sliced
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2 fresh red chilies, sliced
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2 tsp salt
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2 tbsp vinegar
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2 tbsp sugar
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Seafood salad with cucumber pickle |
Sauce
Method
To
pickle cucumber, combine sliced cucumber and salt, and
leave aside for 15 minutes.
-
Wash and squeeze dry the cucumber.
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Mix the cucumber, vinegar and sugar and set aside.
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Preferably, cucumber could be pickled a day earlier.
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In a salad bow, mix the
blanched
squids, cooked prawns and
shredded crabsticks with sliced onions.
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Mix all the sauce ingredients, pour into the prepared
seafood and mix.
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Serve mixed seafood with pickled cucumber.
sssSSH...Grandma said:
Soaking cucumber with salt will drain away its water contents
and allow the vinegar and pickle sauce to penetrate into the cucumber, so that it
will taste better.
Mix the salad only before serving. This will
avoid salad
become soft and soggy.
Unused salad should be refrigerated to keep
dry.
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Grandma’s yam salad in coconut milk
Cooking time 5 minutes
Serve 4
Ingredients
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400 g yam, cut into 2 cm cubes
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2 tofu
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4 long beans, cut into strands
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50 g cabbage, sliced
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2 red chilies, sliced
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2 green chilies, sliced
For the gravy
Method
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Blend the gravy ingredients till fine.
-
Heat over high heat, together with lemon
grass and the rest of
the ingredients till cook.
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Serve hot with rice or plain bread.
Potato curry
Cooking time (25 minutes)
Ingredients
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5 pips garlic
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2 cm ginger
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5 shallots
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3 tbsp peanut oil
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1 tbsp
coriander powder
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1 tbsp chili powder
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1 tsp
turmeric powder
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1 tsp
cumin powder
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2
cloves
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2 cm cinnamon stick
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10
curry leaves
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500 g potatoes, cut into halves
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3 tomatoes, wedged
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2 big onions, sliced
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3 tbsp lime juice
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1 cup
coconut milk, or yogurt
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salt, sugar and pepper to taste.
Method
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Blend garlic, shallots and ginger.
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Add to hot oil, sauté till fragrant.
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Add curry leaves, potatoes and spices, continue sauté over slow
heat for 5 minutes.
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Add 1 cup of water and simmer till potatoes are cooked.
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Add tomato wedges, coriander leaves and lime juice, seasoning.
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Finally, add coconut milk or yoghurt and heat gently before
serving.
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