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.
No comments:
Post a Comment