SASSY PINEAPPLE

This pineapple salad look so refreshing and yummy.different way to eat the pineapple.Is taste nice if you love the smell of cinnamon powder.If your pineapple bit sour,add a few tbsp sugar.

SASSY PINEAPPLE
source;kayotic kitchen

Ingredients;
1 ripe pineapple
3-4 tbsp sugar
1/2 tsp cinnamon stick
1/4 tsp dried chilli flakes
handful fresh mint leaves ( I did not add)

Method;
In a mortar and pestle,grind the cinnamon stick,dried chilli flake,1 tsp sugar start grinding to a fine powder.fresh mint leaves goes perfect with pineapple,add a handful of mint leaves,2 more tbsp sugar,mash. remove the pineapple skin,remove core and cut it in slices,sprinkle the mint sugar over the pineapple and garnish with mint leaves

TOMATO SALSA

I make this mexican salad and served as a dip or a relish and is eaten with as an accompaniment to almost any dish.I bought some fresh local medium size prawn as my youngest request to bake in oven.My hubby and son love this salad ,both of them finished the whole bowl of salsa.

TOMATO SALSA

Ingredients;
2 ripe red tomatos
1 medium red onion
1-2 cloves,crushed (optional)
2 tbsp fresh cilantro
1/2 red chilli or green chilli (optional)
finely grind of 1/2-1 lemon or lime
1-2 tbsp lemon juice
pepper powder

Method;
1.chop the tomatoes fairly finely and evenly and put into a bowl.They must be firm and a good strong red color for the best result,but if preferred,they may be peeled by placing them in boiling water for 20 second and then plunging into cold water.the skin should then slip off easily when they are nicked with a knife.

2.peel and thinly sliced the red onion and then cut into thin slanting slice.Add to the tomatoes with the garlic and cilantro and mix lightly.

3.remove the seeds from the red or green chilli then chop the flesh very finely.

4.Add in the lemon rind and huice to the salsa and mix well.transfer to a serving bowl and sprinkle with pepper.

PINEAPPLE AND CUCUMBER SALAD

Malaysian style salad,using chilli padi,dried shrimp coarsely pound add to the cucumber and pineapples with the colouful ingredients which make it look as good as it tastes.

PINEAPPLE AND CUCUMBER SALAD

Ingredients;
3 cup sliced cucumber (japanese cucumber)
3 cup ripe and cut pineapple
6 chilli padi
2 tbsp dried shrimp ( wash clean and soaked for a minutes) drain
1 tsp belacan (shrimp paste) toasted
salt and sugar to taste.

method; in a mortar and pestle,pound the dried shrimp,chilli padi,belacan coarsely pound.
In a big bowl,put in the cucumber,pineapple and the pounded ingredients,toss well mixed and add sugar and salt to taste.serve.

WINGED BEAN SALAD

Freshly wing bean to make this delicious salad. The first time I make this salad,was well liked by my family.The most crucial step is you can only drizzle and mix the sauce just before serving,if not vegetables will dissolve water and it will affect the taste of this dish.

WINGED BEAN SALAD

Ingredients;
8 wing beans (wash,clean and slice thinly)
5 bird eye's chillies (dice)
2 hard boiled eggs (slice)
5 shallots (slice thinly)

Salad sauce;(stir to mix well)
1/2 cup mayonnaise
1 tbsp condensed milk or 1 tbsp sugar
2 tbsp lime juice

for garnishing;some crispy fry shallots.

Methood;
place all ingrdeints in a bowl,drizzle on salad sauce and stir to mix well,ready to serve.

THAI BEAN SPROUT SALAD COCONUT.

 

I came across this bean sprout recipe from blog with a glass, lot of nice recipe and beatutiful photo.

My eldest son,told me this bean sprout he has eaten in kampar,perak,where he lives,the bean sprout is short and fat,when you bite it,is crunchy,and juicy.I have seen this documentary show on TV Ipoh famous bean sprout,they use mountain water to plant. I modified the recipe a bit..

THAI BEAN SPROUT SALAD COCONUT

Ingredients;

1 cup bean sprout

3 tbsp thick coconut milk

1 tbsp vinegar (omitted)

Paste;

2 tbsp grated coconut ( I use kerisik)

2 tbsp roasted peanut ( pound coarsely)

1/4 tsp salt

1 tbsp corriander ( chopped)

1 smalled shallot (sliced thinly)

Method;

1.In a dry wok,add in the fresh grated coconut,fry till fragrant and golden brown using low heat,dish out and using a mortat and pestle to pound finely.

2.Using the raw peanut,roast peanut at the dry wok,constanly stirring until the nut is slightly brown off the heat.Rub the peanut to remove the skin and pound coarsely.

3.Combine the coconut milk with salt,mix well.Add into the bean sprout,add in roasted coconut,

   and corriander leaves and sliced shallot. Mix all well combined.serve immediately