Sweet Cucumber and Aubergine Salad

This is another simple salad that I figured out within minutes when my mom asked me how to cook this two leftover ingredients in the refrigerator. I think it is not too bad considering I had to come out with it within minutes, Hah!

Ingredients: 1kg baby cucumbers, 600g small aubergines, 3 tbsp malt, 2 tbsp sesame oil, 1 tbsp toasted black sesame, 1 tbsp toated chili flakes, salt and pepper to taste.

Method: First of all, coarsely chop the baby cucumbers and aubergines. Coat the aubergines with sesame oil and roast in an oven for 15 minutes at 180 degrees Celsius. Melt the malt in a steamer. Remove the aubergine from oven and well with the chopped babay cucumbers. Toss well with malt, black sesame and chili flakes. Seson with pepper and salt to taste, try some lime juice as well if desired. Serve hot or warm when the sesame oil-roasted-aubergine are still fragrant after being roasted in the oven.

New Year, New Begining!

Garden greens with Egg Yolk Sauce Salad

First of all, I would like to thank all the people who have supported my blog for the past year, I sincerely hope that everyone will continue to enjoy reading my blog and benefit from it as much as I do. Nevertheless, I am going to start posting straight from this post itself, no wasting posts!

This is a salad that I made for one of my cousin's birthday celebration party, the proportion of the dish is meant for a large number of people (around 10 people), hence for those who want to try out this salad, feel free to adjust the amount and proportion of ingredients accordingly to your own needs...

On second thought, maybe I'll just disclose the ingredients used, for those who want to try it out, feel free to use as much ingredients you want! fresh oven-baked/ deep fried wedges, baby cucumbers, tomatoes, fresh basil leafs, vinaigrette, olive oil, salt and pepper to taste, half boil eggs, lime juice.

Method: First of all, coarsely chop the baby cucumbers, tomatoes and basil leafs. Season with pepper and salt to taste. Poach as much as eggs as possible, the more eggs the more fragrant the salad is. The catch is that the eggs must be half boiled so that the yolk is still liquid form, which in turn becomes part of the main flavour of the salad's sauce. Remember to use the half-boiled eggs straight from hot water before they harden and turn cooked. Bring together all the main ingredients mentioned above. Give a good splash of venaigrette, olive oil and lime juice, finally top with the half boiled eggs, mix well and serve immediately, as the eggs will harden soon when in contact with the just-cooked wedges.