Hot Prawn Salad

Hot Prawn Salad is a Chinese appetizer. It is relatively easy to make and very yummy. 

Ingredients:
1/2 kilo shrimps
1/4 cup mayonnaise
2 tablespoons condensed milk
1 can fruit cocktail, ( I prefer imported)
sprite or 7up
1 egg
3/4 cup cornstarch
salt and pepper to taste

Procedure:
Peel shrimps, then season with salt and pepper, add soda.  Marinate for at least an hour.
In a bowl mix together the mayonnaise and condensed milk.
Drain the liquid from the fruit cocktail, then toss in the mayo-milk mixture. 
Season to taste with salt and pepper. Chill in the fridge.
In a bowl combine egg and cornstarch season with salt. 
Whisk until the batter well combined and smooth.
Drain the soda from the shrimps, then dip the shrimps in the batter, one at a time. 
Deep-fry until light golden brown.  Drain on paper towels.
Toss cooked shrimps in the mayo mixture, serve immediately

Green Beans Salad

Ingredients:

handful of sitaw, sliced and boiled

2 eggs, boiled and sliced

sliced tomatoes

sliced white  onions

Dressing:

mayonnaise

vinegar

dash of sugar

salt and pepper

Procedures:

Arrange all the veggies and sliced egg in a bowl.

Combine all the dressing ingredient subject to your taste.

Mixed. Refrigerate before serving.

Shrimp, Mandarin Orange and Toasted Cashew Salad with Balsamic Vinaigrette

Ingredients:
1/4 cup olive oil
1 tbsp orange juice
1 tbsp honey
1 tsp mustard
1 tbsp balsamic vinegar
crushed red pepper
1 can Jolly oranges
cooked, peeled and deveined shrimps
1/2 small red onion, thinly sliced
Shredded romaine lettuce
toasted, copped cashew nuts

Procedure:
In a medium bowl, whisk together olive oil, orange juice, mustard, balsamic vinegar, honey and crushed red pepper. Add oranges, shrimp and onion and toss gently to coat.
Arrange lettuce in a plate. Top with shrimp mixture. Sprinkle with cashew nuts.Serve.

Chef's Salad

Ingredients:

1 head lettuce, chopped

200g ham, sliced

6 hard-boiled eggs, sliced in half

3 large tomatoes, sliced

1 cup grated cheese

1 cucumber sliced

thousand island dressing

freshly ground black pepper

Procedure:

Toss lettuce, ham, cucumber and tomatoes then place on a salad bowl. Place eggs and cheese on top. Season with freshly ground black pepper and dress with thousand island dressing.

Waldorf Salad

According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic. Some prefer their Waldorf salad made with yogurt, instead of mayo.

Ingredients:
3 tbsp mayonnaise (or yogurt)
1 tbsp lemon juice
salt and pepper
1 sweet apple, cored and chopped
1/2 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
1/2 cup celery, thinly sliced
1/2 cup chopped, slightly toasted walnuts
lettuce

Procedure:
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Southern Chopped Salad

A very healthy salad which can also be used as side dish for barbeque dishes.

 

Ingredients:

Large head of romaine

1 can red kidney beans, rinsed and drained

1 large, bell pepper

2 medium size tomatoes

1 1/2 cups corn (frozen, thawed)

Creamy Cilantro Dressing or other dressing of choice

Procedure:

Finely chop romaine, bell pepper and tomatoes. Place all ingredients in a large bowl and stir to combine.

Toss with desired dressing.

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Creamy Cilantro Dressing 

Ingredients:

1 cup cilantro/wansuy leaves, chopped

1/2 cup yogurt

1 tbsp. calamansi juice

1-2 garlic cloves

1/4 cup olive oil

1 1/2 tsp. white wine vinegar

1/8 tsp. salt

sugar (optional)

Procedure:

Puree all ingredients in a blender  until smooth. Taste and adjust seasonings if necessary.

Coleslaw

Coleslaw is one of my fave side dishes since it is "pantanggal umay." Here's a recipe of coleslaw ala KFC I added more carrot than what the recipe calls for that's why there's a lot of orange.

Ingredients:
8 cups finely diced cabbage (about 1 head)
1/4 cup shredded carrot
2 tbsps minced white onions
1/4 cup granulated sugar (or more if you like it sweeter)
1/2 cup mayonnaise
1/2 cup buttermilk
salt and pepper


Procedure:
Place cabbage, carrot and onions in a large bowl.
Mix remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.

Fruit Salad

One of the easiest, ever reliable and all time Filipino dessert - fruit salad. Here is its very simple recipe.

Ingredients:

1 tetrabrick Nestle Cream

1 can condensed milk
1 can fruit cocktail, drained
shredded coconut
1 bottle nata de coco (optional)

Procedure:
Combine all ingredients until well blended, chill overnight. Served.

Chicken Macaroni Salad

Chicken Macaroni Salad is a famous Filipino salad made with cooked elbow macaroni prepared with mayonnaise served cold.



Ingredients:
16 ounces elbow macaroni, cooked,rinsed, and drained
1 big boneless chicken breast, boiled and shredded
1 small can pineapple tidbits
1 onion, finely chopped
1 small carrot, cut into very small cubes
1/2 cup raisins
3 hard boiled eggs, chopped
4-5 pieces of sweet ham chopped
3 tbps pickle relish
2 cups mayonnaise
1/2 cup cheese, cubed
dash of sugar
dash of vinegar
salt and pepper to taste

Procedure:
Cook the macaroni as directed in the package. Place the macaroni in a large bowl. Add all the ingredients and mix well. Salt, pepper, sugar and vinegar to taste.
Chill overnight inside the refrigerator. Share and enjoy!

Taco Salad

One of our favorite easy to make salad/appetizer at home.

Ingredients:
¼ kilo ground beef
½ pack McCormick taco seasoning mix
1 small head iceberg lettuce or cabbage, sliced
1 box nacho chips
½ bar cheese
2-3 pieces tomatoes, chopped
1/2 cup prepared salsa
thousand island dressing or banana ketchup

Directions:
In a large skillet, brown the ground beef and drain excess fat. Stir in taco seasoning and simmer until beef is cooked. Set aside.

Toss the nacho chips into serving plate or bowl then line with lettuce, tomatoes, salsa, ground beef. Add your preferred dressing and topped with grated cheese.

Vegetable Salad

Ingredients:
1 small lettuce, sliced
1/4 bar cheese, sliced or grated
2-3 pieces tomatoes, sliced
1 small carrot, sliced into strips
1 small cucumber, sliced into strips
1/3 cup canned whole corn kernels
1/2 cup prepared salsa thousand island dressing or honey mustard

Procedure:
In a serving plate or bowl line all vegetables except cheese. Topped with cheese. Served with your favorite dressing at the side.

Tuna Macaroni Salad

Ingredients:

200 grams macaroni shells, cooked according to package directions
1 can tuna in vegetable oil
1/4 cup pickle relish
2/3 cup mayonnaise
2-3 pieces boiled egg, chopped
1/3 cup cube cheese
salt and pepper to taste

Procedure:
In large bowl, break up tuna. Add cooked shells and pickle relish. Blend in mayonnaise and cheese. Salt and pepper to taste. Serve with toasted bread. ( I used foccacia bread)

Buko Pandan

Aside from fruit salad this is one of the popular Filipino easy and refreshing dessert using buko strips.



Ingredients:
pandan leaves
water
1 box ALSA gelatin (green)
1 kilo buko strips
1 tetrabrick All Purpose Cream(chilled)
1 small can condesed milk
1 cup small sago
1 bottle kaong(optional)

Procedure:
Boil water together with pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
Cooked gelatin using pandan water according to package direction. Cool until set and sliced into cubes.
In a large bowl, whisk together all-purpose cream and sweetened condensed milk. Drain off all the liquid from the buko meat then add to the cream mixture. Add sago, kaong and gelatin. Mix. Serve chilled.

Potato Salad

Ingredients:
10 medium potatoes or 3 packs of baby potatoes
1 small onion, finely chopped
1/2 cup celery, chopped
1 tsp salt
6 hard-boiled, diced
2 eggs, beaten
1/2 cup white sugar
1 tsp cornstarch
salt to taste
1/2 cup vinegar

1 tbsp mustard (optional)
1 can evaporated milk
1/4 cup butter
1 cup mayonnaise

Procedure:
Place the potatoes in a large pot filled with enough water to cover. Bring to a boil, and cook until easily pierced with a fork. Drain. Cool, peel and dice for medium size/cut in half for baby potatoes. Transfer to a large bowl
Toss with the onion, celery, salt, and eggs.
Whisk 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar and milk. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill at least overnight before serving.