Avocado Tomato Salsa (Delia Smith)

Allright, I'm not a trend setter, I'm a trend follower instead
Everytime Cook Like A Star launches the star chef of the month, I always start with browsing through their website, or their cookbook if I own one
And then I'll look through what others make, and almost 100%, I'll end up listing down what I shall make from them
And this month is no exception either LOL

Another mouthwatering dish from Delia Smith I saw at Mich from Piece of Cake I coudn't resist :)

What you need:

1 ripe firm avocado
2  firm tomatoes
1 shallot (I used 3)
1 tbsp fresh lime juice (I used large lime)
1 heaped tbsp chopped fresh coriander (I used 2 tbsp)
a few drops of tabasco sauce
salt, black pepper
sugar (I added)

Method:

1. Skin the tomatoes b y pouring boiling water over them, leave it for a few minutes, drain and slip skin off when cool to handle
2. Cut in half, hold each half over a saucer (cut side down), squeeze gently to extract seeds
3. Chop tomato finely
4. Halve avocado, remove stone and cut each half into quarters and peel off the skin
5. Chop into small dice, while slice the onion thinly
6. Combine everything in a bowl, add in seasoning, lime juice, coriander and tabasco
7. Civer with clingwrap and leave in the fridge for at least an hour before serving

I had this refreshing salsa with my homemade chicken burger, delish!
I will make this again with grilled salmon, just like what Mich did
Thinking about it makes me drooling already, yum! :)

I'm submitting this post to:

 

* Little Thumbs up with theme of the month of March: "Tomato", organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Doreen from my little favourite DIY

 

 

 

*  Cook Like A Star hosted by Zoe from Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake
 

Below are blogging friends cooking and baking using recipes from Delia Smith :)

Terengganu Papaya Salad (Gohnyok)

I was planning to make this last October during Malaysian Food Fest Terengganu, but somehow I didn't find the time. Glad I finally did :)

 

 

Very refreshing and addictive!

And it goes well with the fish crackers!

 

Recipe is from Phong Hong Bakes

 

What you need:

 

unripe papaya, grated

cucumbers, sliced

pineapple, sliced

For dressing :

1 can tuna flakes (mash finely) (Ididn't use)
150 ml water
50 ml vinegar
1 tbsp asam jawa paste (tamarind paste) (I mixed with a little water, soaked for a few minutes and discarded the seeds)
15g gula melaka (palm sugar)
2 tbsp sambal belacan
sugar to taste
fish sauce to taste

To make dressing :

1. In a pot mixed water, vinegar, asam jawa paste and gula melaka
2. Bring to a boil and simmer until gula melaka dissolved. Remove from heat
3. Add sambal belacan and sugar and fish sauce to taste

To assemble:

1. Put the salad ingredients in a bowl and add dressing
2. Toss and serve with keropok (fish crackers)

Healthy and yummy, great for this currently hot hot hot weather
I surely will make this again :)

Mango Kerabu (Kerabu Pelam)

This is one dish from Nothern part of Malaysia caught my eyes for this month's Malaysian Food Fest - Kedah & Perlis
Never know any of their dish, I just followed what others made and this is one of my choice that finally I could make time to prepare

It's very similar to my favorite Thai mango salad
I didn't put cut red bird's eye chilli cos my mum can't take too spicy and I don't mind not having it in this dish, either
I didn't put crushed peanuts cos we don't really fancy having it in this salad

Sour, sweet, so refreshing! Best eaten chilled and after keeping it at least an hour in the fridge to let the dressing absorps well

Recipe from Phong Hong with some modification I made

What you need:

2 young mangoes, peeled and grated
10 cherry tomatoes, halved
5 shallots, thinly sliced
2 red bird's eye chillis - chopped (I didn't use)
2 tbsp dried prawns, soaked, drained and fry til crisp and golden in color

Dressing:
juice from 3 large limes
2 tbsp fish sauce
1 tbsp plum sauce
5 tbsp light brown sugar (I added)
1 shallot, thinly sliced

Garnish: crushed peanuts (I didn't use)

1. In a bowl mix all dressing ingredients, set aside
2. In a large bowl, mix all salad ingredients 
3. Pour dressing over the salad
4. Keep in an air tight container and refrigerate for at least 1 hour
5. Serve chilled

I am submitting this to MFF Kedah Perlis Month hosted by Table for 2...or more

Fruit Salad - Yummy Yummy!

I'm drooling over this salad when I saw the pic at Linda's album - another avid baker, my online friend
Yeah yeah yeah...the sauce is considerably sinful, but hey, weekend is coming, I thought weekend is the time to indulge? :P
So, today I made this and guess what, it's really truly yummilicious! Fresh, refreshing and fruity
(of course! ^_^)  and the best part - it's so easy to prepare

What you need:

any fruit of your choice - I used US fuji apples, packham pears, korean strawberries, seedless crimson grapes, thai honey mangoes - cut them according to your preference
nata de coco
jelly - diced

For the sauce:
1 heaped tbsp mayonnaise
4 tbsp sweet condensed milk
juice of 3/4 lemon

For garnish:
candied cherries
grated cheddar cheese

Mix all fruits, nata de coco and jelly - set aside in the fridge
For the sauce: mix the 3 ingredients well
Put a few tablespoons of sauce on top of the fruits
Garnish with cheese and cherry
Best to eat cold, so advisable to keep in the fridge for a few hours first before consuming

I'm submitting this dessert to "Aspiring Bakers #5 : Fruity March (March 2011)" hosted by Bakericious  at this LINK