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WATERMELON SALAD

Red Watermelon Ingredients:  

  • 1 Watermelon

 

Red Watermelon Method:  

  1. Scoop water melon into balls, store in chiller.
  2. To order dust with icing sugar.

 

Coconut Serundeng Ingredients:   

  • 1kg Coconut, fresh grated
  • 100g Seafood Marinade
  • 20g Turmeric
  • 20g Coriander seed, ground
  • 50g Salt
  • 50g Palm sugar
  • 250g Coconut oil
  • 10g White pepper

Coconut Serundeng Method:

  1. Hand blend ingredients with oil except Fresh coconut. Rub in fresh coconut by hand until all incorporated.
  2. For 1 recipe bake on 2 trays. Cook first at 150c for 10 minutes.
  3. Then mix and cook 5 min, repeat mixing every 5 minutes (± 6 times) until evenly golden brown.
  4. When cooled to room temperature transfer to air tight container and keep in dry store.

 

Mint Ingredients:    

  • 1 bunch Mint

Mint Method:

  1. Hand tear mint over dish to perfume.

 

Coconut Mousse Ingredients:  

  • 700 g Coconut milk (Kara Brand)
  • 1  Cream charger

Coconut Mousse Method:

  1. Pour coconut milk in siphon.
  2. Charge with 1 cream charger, shake well before use.

 

Feta Cheese Ingredients:  

  • 1 Feta Cheese

Feta Cheese Method:  

  1. When very cold dry it with paper towel. crumble feta cheese like powder.Store in chiller until needed.

 

Pickled Cauliflower Pickling liquid Ingredients:

  • 1kg Water
  • 500g Vinegar white
  • 30g Salt
  • 250g Sugar Syrup

 

Cauliflower Ingredients:

  • 1kg Cauliflower, ground

Cauliflower Method:

  1. Combine all ingredients for pickling solution in a medium size pot and bring to boil. Let cool.
  2. Store in chiller until needed. Remove quantity of picking liquid required.
  3. Clean cauliflower and cut into chunks. Put chunks through meat grinder.
  4. Add chopped cauliflower to pickling liquid.
  5. Make sure all ingredients are completely covered.
  6. Place a lid on the container and wrap tightly. Put in fridge for 3 days before serving.

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