All Food Recipes

Salad
4 (4 ounce) salmon fillets
1 tsp olive oil
1 tsp brown sugar
1/4 tsp curry powder
1/4 tsp salt
8 cups spinach leaves
2 cups purple cabbage, shreeded
1.5 cups carrot, shreeded
4 plum tomatoes, diced

Dressing
1/2 cup orange juice
3 tbsps fresh lemon juice
1 tbsp olive oil
1/2 tsp curry powder
salt and black pepper, to taste

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This is simple to prepare and appeals to the Aquarian love for juicy food. Incidentally the tomato is a fruit - hence a double bonus! For a successful tomato salad, pick only ripe and unblemished tomatoes.
You may choose any number you like. For a dinner for two, about 4 beefy tomatoes are enough. Slice them as thinly as you can. Lay them attractively on a plate. Set aside.
Prepare the dressing by combining olive oil and enough red wine vinegar to render the dressing sour enough for you. Add a pinch of finely chopped basil, parsley and pepper and whisk the dressing until it’s blended.
Dribble the dressing over the tomatoes and marinate for about 20 minutes. It’s delicious to serve the salad chilled and, if your Aquarian guest likes it, with Mozzarella cheese.

Ingredients:
1 kg julienne unripe mango
3 clove garlic, chopped
3 small chillies, chopped
1 tbs fish sauce
2 tbs lemon juce
2 tbs crushed peanuts

1. Mix grated mango with garlic, chillies, fish sauce, lemon juice and peanuts.
2. Season with pepper.
3. Serve on a bed of lettuce and cabbage leaves. Garnish with slices of tomato.

Ingredients:
4 zepri GOLD Kiwifruits, peeled and sliced
1 ripe mango, peeled and cubed
4 cherry tomatoes, quartered
1 cucumber, peeled and cubed
3 sprigs mint, shredded

Dressing (mixed well)
Juice of 1 lime
1.5 tbsps fish sauce
1.5 tbsps sugar
1/2 tsp salt

1. Place kiwifruits, mango, tomatoes and cucumber in a bowl.
2. Combine dressing with fruits and toss gently. Top with mint and serve.

120 g (4 oz) ‘yard-long beans’ (kacang panjang)
120 g (4 oz) bean sprouts
120 g (4 oz) sweet potatoes
120 g (4 oz) white cabbage
4 small eggplants (terung gelatik)
1/2 cucumber
2 tbs chopped fresh mint (kemangi)

First, prepare the vegetables. Cut the yard-long beans into pieces about 1 cm (1/2″) long. Clean the beansprouts. Peel the sweet potatoes, cut them into very tiny matchsticks and soak them in cold water with a teaspoonful of salt until you are ready to dress the salad. Shred the cabbage finely, cut the round eggplants each into four pieces, and peel and slice the cucumber.
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To take the vegetables first, you might select the following:

90 g (3 oz) cabbage
90 g (3 oz) French beans
90 g (3 oz) carrots
90 g (3 oz) cauliflower
120 g (4 oz) beansprouts
A quarter of a cucumber
1 medium-sized potato

Lettuce and watercress may also be added. In Indonesia, the yard-long bean (kacang panjang) would often be used in addition or instead of the French beans.
The Ingredients for the bumbu, or sauce, and for the garnish are as follow: (more…)

250 g (8 oz) carrots
1 cucumber
250 g (8 oz) French beans
250 g (8 oz) cauliflower
1 red pimiento (optional)
1 green pimiento (optional)
1 red or green chilli
10 pickling onions
3 kemiri (candlenuts)
1 shallots
2 cloves garlic
2 tbs vegetable oil
1/2 tsp turmeric
1/2 tsp ground ginger
4 tbs white malt vinegar
salt
1 cup water
2 tsp brown sugar
1 tsp dry English or French mustard

Wash all vegetables. Peel the carrots and the cucumber. Top and tail the beans, and cut each one into, say, three pieces. Cut the carrots and cucumber into pieces about the same size as the beans, and cut the pimientos into strips. Take out the seeds from the chilli and cut it into four. Peel and wash the pickling onions. (more…)