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Cooking, Recipe and Food Blog

Tamarind, Tomato and Cucumber Salad

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Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.

 

Serves 6

Ingredients:

2 teaspoons tamarind puree

1 tablespoon brown sugar

1 tablespoon hot water

250g cherry tomatoes, quartered

1 cucumber, finely chopped

1 red onion, finely chopped

1/4 cup fresh coriander leaves, coarsely chopped

Salt and ground white pepper to taste

 

Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.

Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated.  Refrigerate for at least thirty minutes.

Add the coriander before serving. Serve chilled.

 

Photo Courtesy Of: wEnDaLicious

Salt and Pepper Squid with Cucumber Salad

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Salt and pepper squid with cucumber salad is a healthy dish that you can prepare in minutes. It is a fusion of Asian and Western cuisine which is great for lunch or dinner. It goes perfectly well with white wine.

 

Serves 4

Ingredients:

500g cleaned squid

1/2 teaspoon cracked black pepper

1 teaspoon sea salt

1/2 teaspoon lemon pepper seasoning

1 tablespoon peanut oil

For the cucumber salad:

1 cucumber, sliced thinly

150g cherry tomatoes, halved

1/3 cup roasted unsalted peanuts, chopped coarsely

1/2 cup loosely packed fresh mint leaves

1 tablespoon red wine vinegar

1 tablespoons peanut oil

 

Clean the squids by removing the ink sacs and remove the heads.  Cut them on the side and open it. Using a small sharp knife, score the inside and make a diagonal pattern without cutting all the way through. Slice into 8 pieces.

Next make the cucumber salad by combining the cucumbers, onions, tomatoes, nuts and mint in a medium sized bowl. Add the vinegar and oil. Gently toss until the vegetables are coated.

Combine the salt, pepper and lemon pepper seasoning. Sprinkle it over the squid.

Heat the oil in a wok over medium heat. Stir-fry squid in batches or until they curl and they are cooked through, around 2-3 minutes. Serve the squid immediately with cucumber salad.

 

Photo Courtesy Of:  thebaron03

Kani Salad

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Kani refers to imitation Japanese crab sticks. It does not contain any crab; instead it has flavoring.

Kani salad  is a common appetizer you can find in most restaurants that serve Japanese food. It is a personal favorite. It makes a good sandwich filling as well.

 

Ingredients:

2 cucumbers, peeled, seeded and julienned

1 carrot, peeled and julienned

Lettuce, torn into bite-size pieces

2 fresh ripe mangoes, thinly sliced

150 grams of kani kama (imitation crab sticks), pulled apart into thin shreds

1/3 cup of Japanese mayonnaise

Tobiko (orange-colored flying fish roe), optional as it is quite expensive

 

In a bowl, combine the julienned cucumbers, carrots, mayonnaise. Mix well. Place a bed of lettuce on a plate. Place the kani salad on top of it and add the sliced mangoes and tobiko. Garnish with shreds of kani/crabsticks if desired. Serve cold.

 

Photo Courtesy Of: shmuck