Monday, March 3, 2008

Thai-Style Salad

1 big cup of coconut milk
1 tbs of Oyster sauce
400 g of chicken breasts
4 Cucumbers
2 Big red capsicums
1 small red onion
1 jalapeno
Roasted peanuts

Heat the wok or a heavy based pan, add the coconut milk and the oyster sauce. Bring to boil then add the chicken breasts. Lower the heat and leave it to cook.
Cut each cucumber into two. Slice each thinly without peeling them. You can use a peeler make them thin enough, cut the capsicums into thin strips and so the onions, then seed the jalapeno and cut it into small bits. Mix all together in a deep bowl.
When the chicken is cooked drain it and cut it into strips and add to the salad mix right before serving, then use the coconut milk and oyster sauce as the salad dressing. Top with the roasted peanuts. I cooked it yesterday its amazing!! You won’t regret it.

Thursday, February 28, 2008

Sweet Sour Apple Salad

I came up with some salad recipes because I was on a diet, and I needed something low in calories and rich in flavor other than the ordinary salad dish. I ate this as a main course, however you can add grilled chicken to it or beef whatever you please, I loved it fresh and simple this way.
The greens:
Any fresh vegetables you have
One big red apple

Cheddar cheese.

Yellow mustard
Green onions
Salt & Pepper
½ clove of garlic
White vinegar

Chop your greens in a big bowel, in a side dish make the dressing, chop the green onions and grate the garlic then add the mustard and stir, add salt and pepper then add the vinegar stir and let it cool in the fridge.
Before serving add the dressing to the salad and toss till well mixed, then slice the cheese into strips and serve topped with walnuts.