Salmon Tempura salad with peanut sauce

In my previous post  about a week ago I made peanut sauce for lettuce bowl salad for dinner with friends, and I still have leftover need to use up,so I use them for "salmon tempura salad "
as a *tip* you can serve as appetizer menu,,,


 Or serve as a dinner meal,,,,add fried tofu or tempeh is best :)

Peanut sauce recipe are Here

for the salad you will need :
- lettuce
- English cucumber/ cut in strip
- shredded carrot
- thinly slice red onion

Salmon tempura :
- 1  fresh salmon fillet about 6 oz
- canola/vegetable oil for fry
- 1 cup tempura batter mix
- 3/4 cup ice cold water

preparation :
Heat vegetable oil in medium high temperature about 350 Degree F
cut  fresh salmon fillet into thin strips
mix tempura batter mix with ice cold water and stir in mix quickly
drop salmon strip into tempura batter mix,fry about 2 minutes each side or until golden brown and crispy
drain tempura on paper towel
ready to serve as topping into a salad mix


Comments

Liz That Skinny Chick Can Bake said…
Oh, this looks delicious, Ridwan! Your salmon tempura is fabulous!
March 6, 2012 at 7:05 AM
Nava K said…
Never did salmon with peanut sauce before and sure a new try it will be.
Another creative recipe of your I simply drooling over.
March 6, 2012 at 9:32 AM
KitchenKarma said…
The salmon tempura and the peanut sauce both look yum...:-)
March 6, 2012 at 10:30 AM
grubarazzi said…
Wow. This looks so wonderful!
March 6, 2012 at 12:13 PM
S.V. said…
Salmon tempura sounds amazing. This looks fantastic.
March 6, 2012 at 5:14 PM
Kitchen Simmer said…
This salad looks out of this world yummy!! I love the tempura salmon!! Well done. :)
March 6, 2012 at 6:07 PM
Stephanie @ Eat. Drink. Love. said…
Ridwan, I want to eat this for lunch tomorrow! Please send it my way! :)
March 6, 2012 at 9:07 PM
Riceandcoconut said…
Thank you everyone for comments,I appreciated :)
Ridwan
March 6, 2012 at 9:25 PM
Shoutforfood said…
Your photos & over-all blog lay-out is always stunning!
March 6, 2012 at 10:22 PM
Post a Comment

Popular posts from this blog

Banana pandan bread

Image
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 pasteadd over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour batter into prepared loaf pan.Bake in preheated oven f…
Read more

mango macarons

Image
I open a small indonesian restaurant  BoBoKo Indonesian Cafe in downtown Harrisonburg, Virginia about three years ago, The business has been doing really well, People getting to know about my house made french macarons, They were wonder why there is french macarons on the deseert menu blend with Indonesian cuisine, I simply answer that question "because I fall in love with that cookies at a first bite" and I love making them.  I often create the filling with Asian flavor like coconut and pandan  to introduce the ingredient to them.





Ingredients :
- 1/2 cup almond flour
- 1 cup confectioner's sugar
- 2 eggs white
- 3 Tbsp granulate sugar
- 3 drop yellow food coloring

Filling :
- 8 oz mascarpone cheese/room temperature
- 4 Tablespoon powder sugar
- 3/4 cup mango jam/preserve


Preparations :

- Line two cookies sheet with silicon baking mate
combine powdered sugar,almond flour in a food processor, pulse into fine powder
sift mixture into medium bowl, discard large pieces

- B…
Read more

Acar Timun / javanese cucumber and carrot pickle

Image
In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar. Some households add lemongrass or ginger to spice it up.
In Indonesia,Malaysia and Singapore acar timun is popular as a side dish for satay dishes and fried rice. 
It's very simple and easy to make.
















Ingredients :
- 3 baby cucumber or 1 English cucumber
- 1 large carrot
- 2 shallot
- Thai chili ( optional )
- 1 tsp salt
- 1 Tbsp sesame oil
- 2 Tbsp white vinegar
- 1 tsp sugar


Preparation :
Cut cucumber and carrot into chunks,cut shallot into thinly slice 
if use Thai chili, to avoid ( hot spicy ) just use whole chili...set aside
in a small bowl mixr white vinegar,salt and sugar,stir until dissolved 
pour into cucumber mixed,let them marinated for about 15 minutes or so,,,ready to serve fresh as a side dish,and store leftover on the fridge.

I also made this version before http://www.riceandcoconut.com/2011/06/cucumber-saladind…
Read more