SALAD RECIPE GALLERY

Chicken Salad    Chick Pea Salad   Chilli Broccoli Salad                               Crunchy Healthy Salad              Dressed Avocado Salad    Egg and Vegetable Salad                               Fresh Figs in Crisp Salad   Instant Fruit Salad    Indian Pasta Salad                                 View Recipe: Bean Salad    Potato Salad   Sesame Chicken Salad                             Tangy Prawn and Kiwi Salad    Tomato Salad    Zesty Salad       Ingredients: 4 - chicken breast halves, skin removed (medium size) 3/4 tsp - coarsely ground pepper 1 tbsp - fresh lemon juice 1/2 tsp - turmeric powder 1/3 cup - melted butter 1/4 cup - fresh chopped basil leaves 1/2 cup - butter, room temperature 2 tbsp - fresh basil, chopped 1 tbsp - grated parmesan cheese 1/4 tsp - garlic powder 1/2 tsp - ginger powder 1/2 tsp - cilantro powder 1/2 tsp - cinnamon & cloves powder 1/8 tsp - pepper 1/8 tsp - salt

Method:

Press 3/4 teaspoon coarse pepper into chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; blend well. Brush chicken lightly with basil and butter mixture. Combine 1/2 cup softened butter, 2 tbsp chopped basil, Parmesan cheese and spice, garlic, ginger, cilantro powder, salt, pepper and turmeric in a small bowl. Beat until mixture is well blended and smooth. Transfer to a small bowl; set aside. Grill chicken over medium coals for 35 to 45 minutes, turning and basting frequently with remaining melted butter mixture. To test for doneness, pierce with a fork; juices should run clear. Serve grilled chicken with basil butter mixture. Garnish with fresh Cucumber,tomatos, Onion, if desired. Grilled chicken serves 4.

  

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Rice Pudding

Ingredients
Pudding 

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded
Sauce

200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Directions

Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce :

Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

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Sate bulayak

Wujudnya berupa sate daging sapi disiram sambal kacang cair nan pedas dan disajikan bersama ketupat atau lontong kerucut. "Tadinya, sate Bulayak cuma terbuat dari daging sapi. Tapi sekarang kami membuatnya lebih bervariasi. Ada ayam, jerohan ayam serta usus sapi
Khusus jerohan cara membuat sate jerohan, bahan-bahannya direbus dulu sebelum dipotong dan dibumbui. Sedang sapi dan ayam, langsung dipotong-potong serta direndam bumbu dasar berupa adukan minyak sayur, garam, gula, bawang putih serta ketumbar.



Kemudian dibakar di atas bara. Setelah matang dikucuri air jeruk nipis dan ditaruh di atas sambalnya. Terbuat dari kacang tanah sangrai tumbuk yang direbus bersama santan serta ulekan cabe merah hingga berminyak. Sebagai pelengkap rasa, sambal sate Bulayak dibubuhi kecap manis secukupnya.
Pengembangan sate Bulayak di kawasan Pantai Senggigi lebih ‘meriah' lagi. Selain daging sapi, ayam dan jeroannya, masih ada bahan dasar lain. Yaitu keong laut serta daging ikan. Disebut terakhir ini namanya jadi ‘Sate Pusut'.
Cara menghidangkannya, setelah sate dibakar dan ditaruh di piring, disediakan pelengkap ptongan lontong -yang dibuat dengan cara dibungkus daun pisang, bukan daun kelapa.
Lalu masih ditambah dengan aneka sayuran hijau kukus yang disiram kuah santan kacang campur remukan tempe.
Sungguh mengundang selera. Apalagi bila paduannya es kelapa muda yang disajikan dalam buahnya dan tidak ditambah pemanis buatan.

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Pelecing Kangkung is a kind of side dishes which is served with sambal over the blanched water spinach and also used to be served with Ayam Taliwang. Both of these dishes are from Lombok island.




Style :
Category :
Indonesian
Salads
Servings :
1


Ingredients:
300 g kangkoong or water spinach

Sambal
50 ml vegetable oil
1/2 tsp salt
a half of kafir lime, juiced


Puree:
3 shallots, roasted
3 candlenuts, roasted
1 tsp dried shrimp paste, roasted
5 bird chillies (I used sambal oelek instead)

Directions:
1. Blanch water spinach
2. Combine the pureed mixture with oil, salt and kaffir lime juice.
3. Pour sambal over blanched water spinach and serve.

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