Skip to main content

Pineapple cucumber salad

Pineapple cucumber salad
Summer is almost over i hate it :(
 because i like to see my herbs plants growing all the time,so if i need it just pick it :) 
 like today,,,i use some cilantro and Thai chilli's for my salad ,One of menu for dinner with friends tonight.
i love the smell of fresh herbs,,,i  know i can freeze chilli's for sure, and i can use them durring the winter but i don't know about herb,i never try...so...!!
by the way,l can wait to share this salad recipe with you guys. i like it very much,the sweetness from pineapple taste really good with hot spicy thai chili's,i definitely will make it again :)
peanut cilantro lime dressing
Ingredients;
  • 1/2 of a fresh pineapple
  • 1 english cucumber
  • 1 carrot
  • 1/4 of a red onion
dressing ingredients;
  • handful of cilantro
  • 1/4 cup unsalted peanut
  • 2 thai chilli's ( optional )
  • 1 tbs cane brown sugar
  • 1 tsp salt
  • 1 lime juice ( from one lime )
  • 1/2 tsp fish sauce
  • 1 tbs avocado oil

before add a salad dressing
preparation : 
 cut  fresh pineapple,cucumber,carrot and red onion what u prefer ( julienne,slice or cube ) mixed on the salad bowl 
 blender all dressing ingredients until combine,pour into salad mixed,and marinate about 30 minutes or you can serve right a way,what you prefer
E N J O Y 
Labels:

Comments

  1. UnknownSeptember 2, 2011 at 11:59 PM

    Hi Ridwan... Tq for ur kind comment on my blog on Tekwan post :)
    Nice to meet u & very happy to found an Indonesian food blogger on foodbuzz!
    This salad looks refreshing & tasty!
    So lucky u can grow herb like cilantro back there, I already try twice & it's didn't work
    Don't know it's the wheather that wrong or just me making mistakes... haha ha!
    Looking for a good time sharing recipe & idea with u... greetings! ;)

    ReplyDelete
  2. RiceandcoconutSeptember 3, 2011 at 5:34 AM

    @Elies_Lie
    Hi Elies,,,Thanks for comment and join my blog,i will follow yours as well,,,,nice to meet you too " keep masak-memasak"
    When i had cilantro the first time about 10 years ago, i don't like it at all,,,then i try again and again,,,,hmmmh this herb actually good,,,so now i grow my self in the summer time,wonder why is not work,maybe about weather,or something,,,salam ya,,,

    ReplyDelete
  3. Angie's RecipesSeptember 4, 2011 at 12:19 AM

    Love this fresh and flavourful remembering-summer salad!

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red
4 comments
Read more

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more