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Salmon Salad

Ingredients:

0.5 lb salmon, boiled, canned, or smoked
2 hard-boiled eggs
2 cups boiled rice
1 large salted cucumber (or 4-5 medium pickles)
0.5 cup green onion cuts
Mayonnaise

Method:

Cut all ingredients into same-size-cubes, add Mayo, mix very well, and serve.

Note:

You can keep this salad for a few hours in a refrigerator.

Eggplant Salad

Ingredients:

2 medium eggplants
3 sweet tomatoes
1 sweet red onion
Parsley, salt, sugar, ground black pepper, and vegetable oil on taste

Method:

Sprinkle eggplants with vegetable oil, and bake them in an oven pre-heated to 380 F.
Peel the eggplants, onions, and tomatoes.
Cut all of these into very small pieces (do not process, do not grate!)
Cut parsley into small pieces.
Mix all the ingredients, add spices on taste, stir well, and serve.

Brined herring with vegetables

Ingredients:

2 lb herring fillets
1.5 lb shallot onions
½ lb medium carrots
¼ lb pickles
¼ lb sweet red pepper

For brine:
1 cup white 3% vinegar
1 tbsp sugar
½ tsp salt
10 peppercorns
3 bay leaves
5 whole cloves
1 carrot
1 shallot onion

Method:

Peel and cut carrots into thin slices, place them into boiling water for 1-2 minutes.
Peel and cut shallot onions into rings.

Salad a la Piedmont

Ingredients:

2/3 lb potatoes
1/4 lb white truffles
1 tbsp vinegar
3 tbsp olive oil
4 tbsp anchovy fillets
Pinch of salt

Method:

Boil potatoes, peel, and cut into julienne cut.
Cut the truffles into the julienne-style cuts.
Mix the potatoes and truffles together.
Blend vinegar, olive oil, and salt.
Pour this over the potatoes-mushroom mix, and stir well.
Put in a salad bowl, and decorate with anchovy fillets.

Note:

Fried Pork with Tomatoes

Ingredients for 4:

1 lb de-boned, de-skinned pork
3 medium carrots (about 0.5 lb)
1 large shallot onion (about 0.25 lb)
3 tbsp tomato paste
Bay leaves, parsley, celery, and dill greens on taste
Grated black pepper on taste

Method:

Cut the meat into 1-inch cubes, and fry until they turn light golden-brown.
Peel carrots and onions, cut into small pieces (or grate), add to the meat.
Stir-fry all of this together for about 5 minutes with medium heating.

Fried Pattipats

Ingredients:

1 lb pattipat (ot squash)
1 cup flour
2 tsp salt
5 garlic cloves
5 tbsp Mayonnaise
5 tbsp vegetable oil

Method:

Peel pattipats, and cut into thin rings.
Sprinkle every piece with salt, then roll in flour evenly.
Peel and press garlic, and mix it with Mayonnaise thoroughly.
Pre-heat a wide skillet with 1 tbsp vegetable oil. Place some of pattipat’ rings on it.

Chicken Roll

Ingredients for 1:

1 chicken breast
1 egg
2 tbsp milk
1 cup fried bacon pieces
1 tsp margarine
1 cup chicken broth
1/3 English Cucumber
1 medium tomato
Salt and pepper on taste

Method:

Tenderize chicken breast. Sprinkle with salt and pepper.
Whip egg with milk.
Put bacon pieces on a skillet, and fry for about 1 minute.
Pour the egg-milk mix on the skillet, and make an omelet.

Eggplant’s "Caviar"

Ingredients:

2 lb medium ripe eggplants
5 medium shallot onions
5 medium carrots
5 medium sweet tomatoes
1-2 tbsp tomato paste

Method:

Peel onions and carrots, and cut them into small pieces (or grate them).
Cut eggplants. Remove the ends, and cut into 1” cubes.
Soak them in cold salted water for 10 minutes, then drain.
Simmer the eggplants, carrots, and onions on separate skillets with 1 tbsp vegetable oil on each one until they reach mild consistency.

Calamari Salad

Ingredients:

1 lb calamari
2 large shallot onions
3 hardboiled eggs
5 tbsp Mayonnaise
1-2 tbsp vegetable oil
Salt and pepper on taste

Method:

Remove the skin from a calamari, wash, and put it in boiling salted water for 2-3 minutes (no more!).
Let cool in the broth, then drain calamari, and cut into julienne-style cuts.
Grate the eggs on a large grater.
Peel the onions, cut into thin rings, and stir-fry in vegetable oil until they turn gold. Drain the onions.

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