Grilled Salmon On Naan Bread with Lemon Yogurt

Grilled Salmon On Naan Bread with Lemon Yogurt

Ingredients:

• 240 gm Salmon, fillet
• 2 each Naan bread, can Be purchase from super market
• As needed Tandoori Paste, get from super market

Yogurt lemon sauce

• 4 tbs of Yogurt
• 1/2 each of Cucumber
• 1 each Lemon, cut in half and juiced
• 1 tbs of coriander leave
• Salt pepper, to taste

Cooking method:

1. Prepare salmon fillet about 240gm skin on. Cut salmon into 3 pieces. This will make your cooking time faster. Cut into finger stick.
2. Rubbed salmon with tandoori paste evenly, grilled until Golden brown.
3. Meanwhile, prepare the sauce by taking 4 tbs of yogurt, and half dice cucumber and seasoned with salt and pepper.
4. Squeeze 1 peace of lemon and mix yogurt sauce, mix well. Remove salmon from pan or grill and put On top of naan bread which previously reheat On the oven or can use pan. Topped salmon with lemon yogurt sauce, and add dice cucumber for garnish. Some people doesn't like coriander leave but I do, so i am going to put coriander as a garnish.

Cucumber with Chili Shrimp Paste

Cucumber with Chili Shrimp Paste
Ingredients:

• 1 each medium Cucumber
• 2 each Red small chili
• 2 each Cherry Tomatoes
• 1 Tbs Shrimp paste, cooked
• 1 each Shallots
• 1/2 tsp Salt
• Pinch of white sugar
• 1 Tbs Coriander leaves

Preparations and procedures:

1. Wash and peeled cucumber, peel and cut into dice 1x1cm
2. Chopped roughly the coriander leaves.
3. Blend remaining ingredients into and make into semi purée.
4. Return the purée into bowl, add chopped coriander leaves and toss the
5. cucumber.

Serve the cucumber with other dishes during meal time. For best
flavour, chilled 30 minutes before serving.

Yellow Mixed Vegetables Pickles – Acar Bumbu Kuning

Recipe for Yellow Vegetables Pickles – Acar Bumbu Kuning

Ingredients:

• 3 medium carrots, cut into size of 4x1x2 cm
• 1 each cucumber, seeded, cut into size of 4x1x2 cm
• 10 pieces green beans, halved cut 4 cm
• 10 each red chili, seeded, uncut
• 10 each small green chili
• 1 tablespoon cooking oil
• 1 stalk lemongrass, white part and crushed
• 1 teaspoon vinegar
• 250 ml water

Refined:

• 2 cloves garlic
• 1 teaspoon pepper
• 1 cm ginger
• 2cm turmeric
• 1 tablespoon granulated sugar salt

Cooking methods:

1. Mix and knead all the vegetables with salt and marinate for 20 minutes. Wash and drain.
2. Saute puree ingredients with cooking oil until fragrant, put lemon grass, vinegar and water, let cook briefly until aroma comes out.
3. Add the vegetables and stir well and simmer until half cooked but still crunchy.
4. Remove vegetables and serve.

Yellow pickle should taste sour and sweet.

Down Under Rujak

Ingredient
1 each almost ripe mango
1 each cucumber
1 each bengkuang

1 each sweet potato
1 each ripe pineapple
as needed red cabbage, garnish


Blend [as dipping sauce]
3 each red small chili
150 gm palm sugar
15 gm toasted shrimp paste
2 Tbs toasted ground peanut
30 gm tamarind paste
1 Tbs lime juice

How to make :

Wash and peel fruits except cucumber and slice into 1/2 cm thick. To make dipping can use blender to make dipping or by hand as a traditional way. Let sauce cold for a while. For best result, keep the rujak refrigerated before serving.

Fresh Mixed Garden Salads

Ingredients:
1 cup iceberg lettuce
1 cup romaine lettuce
100 gm cucumber, diced
4 ea. tomato, sliced
2 ea. green onion or chives

Clean and wash all vegetables. Cut lettuce into 2"x2", put into ice water at 40'C. Take out from ice water and make it dry from water. Peel cucumber and dice into 1". To serve put lettuce in a frozen bowl, add cucumber, sliced tomato and green onion on top. Serve with honey mustard, thousand island, ranch or mustard and vinaigrette dressing.