Recipe Software : Seafood Salad

ingredients

serves 4 - 6

450 g (1 lb) cooked, peeled prawns
450 g (1 lb) seedless white grapes, halved if large
6 sticks celery, thinly sliced on diagonal
100 g (4 oz) toasted flaked almonds
100 g (4 oz) canned water chestnuts, sliced or diced
225 g (8 oz) canned lychees
1 small fresh pineapple, peeled, cored and cut into
pieces 280 ml (10 fl oz) mayonnaise 1 tbsp honey
1 tbsp light soy sauce
2 tbsps mild curry powder Juice of half a lime
Chinese cabbage or Belgian endive

method

1. Combine the prawns, grapes, celery, almonds, water chestnuts and lychees in a large bowl. Trim off the top and bottom of the pineapple and quarter. Slice off the points of each quarter to remove the core.

2. Slice the pineapple skin away and cut the flesh into bite-size pieces. Add to the prawns and toss to mix.

3. Break the Chinese cabbage or endive and wash well. If using Chinese cabbage, shred the leafy part finely, saving the thicker ends of the leaves for other use. Place the Chinese cabbage on salad plates. Mix the remaining dressing ingredients thoroughly. Pile the salad ingredients onto the leaves and spoon over some of the dressing, leaving the ingredients showing. Separate endive leaves and arrange them whole. Serve remaining dressing separately.

Recipe Software : Fried Mee

Ingredients:
Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (rinsed)
3 pieces of dried bean curds (cut into pieces)
1 potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
1 stalk of spring onion (cut into small pieces for garnishing purposes)
2 red chilies (sliced for garnishing purposes)
1 lime (cut into wedges)
Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce or kecap manis
3 tablespoon of tomato ketchup
Sugar and salt to taste
Chili Paste:

1. Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.
2. Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
3. Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Note: Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), it cannot be found in India.

Recipe Software : Corn Soup

Recipe Software : Keria