Pimentious

I Like My Food Spicy
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Salad with mayo dressing is definitely not a typical Indonesian dish but it is pretty common find this kind of salad from times to times in special occassions. The salad mayo I used to eat was very simple, consisted of mixed veggies and boiled eggs. It was only lately I realized that it has uncanny resemblance with the Russian salad, or what they call it as Olivier Salad. 

My lovely cousin, Eva, who now resides in Moscow shared me her favorite Olivier salad recipe. It was really yummy. Here is the recipe (with a bit of twist). 

Ingredients: 
4 cups of chopped and parboiled mixed vegetables (corn, carrot, green peas, green bean)
3 yellow potatoes, boiled and cut into cubes (don't overcook the potato)
8 eggs, boiled and cut into cubes
500 gr of bologna (I used halal beef mortadelle), cut into cubes 
12 small sweet pickled gherkin, cut small
1 cup of cucumber, decored and cut into cubes 
1 small onion, finely chopped
1 1/2 cup of mayo
salt and pepper to taste

Preparing step: 
  1. Since I used frozen mixed vegetables, I re-boil it (not too long so it doesn't get too soft and mushy), 
  2. In a big salad bowl, mix chopped onion, mayo, salt and pepper,
  3. Add cubes of bologna, pickled gherkin, and cucumber, mix gently,
  4. Add mixed vegetables and potato cubes, mix gently,
  5. Once everything is evenly coated with mayo, add cubes of boiled eggs and mix gently. 
  6. Et voila, the salad is ready!
PS: I added the ingredients step by step because it was easier to mix. 



Corn and Edamame Salad

Nice colorful salad, healthy and easy. When you need vegetable as side dish yet you are lazy like me, this recipe can be the savior of the day. 

Lobster spring rolls

Today was the first day of full sun and the temperature was over 20 Celcius here in my city. We had a long agonizing winter this year, so when you can actually go out without layers of coat and its sunny outside, you definitely do not want to waste such a beautiful day in the kitchen. However, I still had to feed my growling stomach which at the moment starts to show its ability to impersonate a whale mating sound. 

I was thinking to make a simple sandwich to bring and eat it at a park. I went to a nearby grocery to get some cooked meat for the sandwich and then I saw this nice cooked lobster on specials. I like lobsters, and I like it even more when its on special. Woo hoo!! 

Fortunately, I had few ripe mangos and avocados at home, and I was thinking what could I do with these fruits and lobster meat. I mean a sandwich could do, but when its hot outside, I don't really like eating heavy stuff like bread, and I was like, hey, why didn't I make some summer spring rolls instead! 

To be honest, before, I didn't really like summer spring rolls much since usually they put cilantro in it and I am cilantro taste intolerant, yeah I am picky like that. But now since I can make my own rolls,  I use fresh basil instead to give some taste to my spring rolls. 

Et voila, cook-free supper!!
Indian Chick Peas Salad with Mango Powder (Chana chaat)

There are two things I like to do the most in life and those are eating and make friends, and what happen when I combine both at the same time? Its guaranteed there will be unforgetable moments with lots of laughs and good food. and I consider myself very lucky being surrounded by awesome people from different cultural background. Once in awhile, we have dinner together and bring our best dish to share.

One day, a friend of mine brought this lovely chickpeas salad. Honestly, I have never eaten chickpeas before and its actually tastes pretty good. I like it!... Like any other salad, this salad is healthy and easy to prepare. The only down side from this salad is that the chickpeas make me gassy.. hahhahaha.. Poor people around me!
Salad Kentang Jerman Halal [Porkless German Potato Salad]


Okay, once again I upload food that is not from my home country, but this potato salad is just soooo good I feel bad not sharing it with you. I made this last month for Octoberfest, everyone just loved it. Its super easy to make and tasty. As a big fan of potato salad, this definitely a cool choice to make, especially it has a good mix of sweet and sour taste and not as heavy as creamy potato salad. It won't override your main meal. 


On summer, one of the best fruits to snack on is watermelon. Its sweet and juicy, very refreshing. Unfortunately, I usually end up with lots of left over (well you know how big that fruit is). I was thinking is there any way to use this fruit other than for snack and dessert, then I stumbled upon this interesting salad recipe: watermelon salad. Its super easy and super fresh. Yay! 
Today I had to bring a side dish for a cipâtes, a traditional French Canadian meat pie  made with veal, pork, chicken, beef and potato. In old days they made it with deer meat, rabbit, hare, duck or whatever meat the man brought home from hunting. Some pronounce it "cipaille" making the "T" silent. Its super good and it is one of my favorite meat pie dishes. As you see, this dish is pretty 'heavy and filling', so when I was asked to bring a side dish for it, I can only imagine something fresh, a bit sourish with a bit of hot kick. I searched for a good recipes on the internet and this Papaya salad caught my attention. The original recipe called Som Tam, and it uses green papaya. I made a lil' twist on the recipe by using a half-ripe papaya, its still very crunchy and can be easily cut into matchstick size/julliene, has a beautiful pale orange-ish color and it taste slightly sweet. 


Tonight cooking theme was what the french calls touski: 'le tout ce qui a dans le frigo' a.k.a whatever is left in the fridge. I managed to gather some bits and pieces to make myself a tasty and decent salad for supper. I even found a proper drink to go with it :) 

I ate this Salmon with Avocado salad as an appetizer on one of the sushi restaurants in town. I really fell in love with the sweet, tangy taste of the salmon melts in your mouth along with the buttery avocado. Unfortunately, for a mini-ants-bowl of this salad was pretty pricey at the restaurant. I was determined to find the recipe and make the salad myself so I can enjoy it as often as I want to. I got the recipe from this site . I am not sure if its the exact recipe that the restaurant uses, but it taste almost identically similar.  

 Ingredients:
500 gr Salmon fillet, skin removed and cut into bite size chunk
2 Tbsp Japanese soy sauce
2 Tbsp Dry sherry or Japanese mirin
50g light brown sugar
1 Tbsp Rice vinegar

Salad:
3 Tbsp mayonnaise
1 Tsp sesame oil
1 cup of diced cucumber
1 firm-ripe avocado, diced
2 spring onions, chopped
2 cups of chopped lettuce
2 Tbsp pistachio, chopped

1. Mix Japanese soy sauce, mirin and brown sugar in a container then marinate the fish in the mixture for few minutes.
2. Meanwhile, prepare your cucumber, lettuce and spring onion. To prevent oxidation, cut the avocado before you serve.
3. Heat a non-stick frying, pick up the fish from the mixture and cook it on the pan (don't use oil) for 2-3 minutes. Fold occassionally.
4. When your fish start to change color, add the marinate mix into the pan and let it bubble away for a minute or two. Once the fish is cooked enough to your liking (some people like their salmon a bit pinkish in the middle), pick up the fish and set aside on a plate.
5. Continue cooking the marinate sauce and add the rice vinegar, mix the sauce with spatula often so it doesn't burnt on the bottom. Once the sauce thickens, turn of the stove and set aside.
6. For the waffu dressing; mix mayonnaise with sesame oil then pour in the almost sticky thick sauce from the fish. Mix thoroughly.
7. Put the cucumber, lettuce, spring onion, avocado and pour the waffu dressing sauce over the salad and toss gently.
8. Plate the salad on the serving plate and put the fish on top. Your sweet salmon salad is ready to serve!

Happy cooking!!


Surimi literally means scraped meat in Japanese language. In western world, surimi mostly means fake crab meat. 

Previous PostOlder Posts Home