Pork Schnitzel And Apple Salad

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Salad isn't just some mixture of vegetables, mixed fruits, pasta and etc with dressings. Sometime it can be consider as a Main Meal with additions of meat and seafood to make it more nutritious and family meal. Here we have Pork Schnitzel to go with some salad green and crunchy apples for combination of textures and flavour. And for me I find this is also a good way to get kids to eat vegetables and fruits with that extra slices of yummy pork schnitzel that goes with it.

PORK SCHNITZEL AND APPLE SALAD 

(serves: 4 | Preparation: 20 minutes | Cooking: 5 minutes)

Ingredients: 
4 Pork Sirloin Steaks, fat trimmed
1/2 Tablespoon Cornflour
1/2 Tablespoon Cooking Wine 
1 Egg, lightly beaten
1 Cup breadcrumbs or Panko
1/3 Cup Olive Oil
2 Green Apple, cored, halved and thinly sliced
1 Packet Ready-to-serve Salad Green with dressing

Mustard Dressing:
Some Mayonnaise
Some Wholegrain/Creamy Mustard Sauce

Method:-

1. Using a meat mallet, pound pork slices evenly to 5mm thick. Marinate it with cornflour, cooking wine and lightly beaten egg for about 3 - 5 minutes.

2. Coat marinated pork slices evenly with breadcrumbs by pressing the meat down against the crumbs.

3. Heat oil in a frying pan on medium heat, cook pork schnitzel for 3 minutes on each side or until golden and cooked through. Drain well on paper towels.

4. Meanwhile, toss the pre-packed salad with accompany dressing before transferring them to a serving plate and top with apple slices. (you can soak apple slices with some lightly salted water to prevent it from oxidized and turns brown)

5. Next thickly slice pork and arrange on salad and drizzle mustard dressing over pork and serve.

Overall this can be a very flexible dish as you can use different types of salad green as well as changing the Pork Schnitzel to Chicken or Fish fillet depending on what is available in your pantry. And if you find it is a trouble to prepare Pork Schnitzel you can also purchase those ready-made(frozen type) and oven baked them according to the packet instructions.

Almond Crumbed Chicken Schnitzel with Potato Salad and Caramel Asparagus

One of my friend Alice has set up a weekly cooking theme on facebook for those who loves to cook to share their dishes base on the weekly specify ingredient. And for this week we have "Asparagus" as the key ingredient to challenge our cooking skill on how we incorporate it into our dish. Since Asparagus is one of my favourite ingredients I decided to give it a try and come out with this set of Quick and Easy Western Dish.

Asparagus is high in vitamins B6 and C plus fiber, folate and glutathione as well as with anti-carcinogen and antioxidant. Although asparagus comes in three different colours such as: white, green or purple but the the green variety is the most common to be found. You can eat asparagus with nothing more than a drizzle of good-quality olive oil or use them in different dishes like: in soups, salads, stir-fries, scrambled eggs, pasta and etc.(read more HERE)

Here we have two side dishes to go with the Almond Crumbed Chicken Schnitzel which are the quick and easy boiled potato salad plus Caramel Asparagus. The potatoes act as a source of Carbo intake the accompany Asparagus are crisp and flavoursome with the dressing.

POTATO SALAD
Ingredients: (serves 2 - 3)
4 Medium Size Potatoes, about 250g
1.5 Tablespoon of Mayonnaise Cream
Freshly Ground Black Pepper


CARAMEL OLIVE ASPARAGUS
Ingredients: (serves 2 - 3)
1 Bundle of Baby Asparagus
1 Tablespoon Olive Oil
1/2 Tablespoon Brown Sugar

Method:-

1. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender.

2. Drain. Cool. Peel and cut the cooked potatoes into chunks and place it in a large bowl.

3. Scoop mayonnaise onto potatoes, season with salt and pepper then toss using a chopsticks to combine.

4. Set aside in the fridge while preparing the chicken schnitzel.

Method:-

1. Cook asparagus in a frying pan filled with boiling water(with 1/4 Teaspoon of salt added) for about 1 - 2 minutes until tender but still bright green.

2. Drain and refresh in cold water. Set aside.

3. Using the same frying pan, pour away the water, dried it and preheat with 1 tablespoon of olive oil.

4. Next add in 1/2 Tablespoon of brown sugar and stir continuously till almost caramelize.

5. Remove and dress asparagus with olive oil dressing.

The crispy crumbs coating together with the nutty fragrance from the flaked almond makes it a very addicting finger food/appetiser to go with icy cold beer too.

ALMOND CRUMBED CHICKEN SCHNITZEL
Ingredients: (serves 2 - 3)
6 - 8 Pieces of Chicken Fillets
1 Egg
1 Cup Breadcrumbs
1/4 Cup Flaked Almonds
Oil for Shallow Frying

Seasonings:
1 Teaspoon cornflour
1/4 Teaspoon Sesame Oil
1/2 Tablespoon Cooking Wine
1/2 Tablespoon Light Soy Sauce
1/4 Teaspoon Dark Soy Sauce
Dash of Pepper

Method:-

1. Marinate chicken fillets with seasonings and egg and set aside for about 5 minutes.

2. Pour cooking oil into a frying pan till about 1cm in depth and heat it up.

3. At the meantime roll the marinated chicken in breadcrumbs which combined with flaked almonds, pressing firmly.

4. Cooked chicken for 2 - 3 minutes on each side until golden brown or cooked through on medium low heat. (do not use high heat or it will burnt the breadcrumbs and almonds)

5. Drain on absorbent paper and serve with prepared side dishes.

[S$20 Budget Meal] Leek and Potato Soup, Grilled Chicken Cutlet and Green Apple Salad

Thinking of what to cook and what to buy is always one of my biggest problem while planning our weekly menu. Despite of all the tones of recipes, fresh ingredients and etc that can be easily access sometime I am still stuck with all these meal planning. And also due to the rise of food pricing it is very important to have a proper planning and try to utilise as much as possible on the specified budget to minimise wastage of food. In this post I will be sharing on how to plan a western set meal including soup of the day plus a quick and easy dessert to serve 2 - 3 with a total spending of S$14.25 (about US$11.50).

As some of you might know I seldom prepared western soup as I always have a mind set that it will be very troublesome and difficult to work with. But on the other hand I am actually a great fan of Cream of Mushroom, Cream of Pumpkin and Clam Chowder. So for this set meal I take up the courage to try making this short-cut version of Leek and Potato Soup(without cream).

Ingredients: (serves 2 - 3)

2 Stalks of Baby Leeks, thinly sliced
3 Cloves of Garlics, peeled and roughly chopped
10 - 15g Unsalted Butter
400ml Instant Chicken Stock
150ml Hot Water
250g Potato, peeled and cut into small chunks
Freshly Ground Black Pepper

Thank God that I tried making this or else I won't know that this  Leek and Potato Soup can be so tasty and creamy even without adding any cream in it. And moreover it is so simple and easy to prepare with just a few basic ingredients.

Method:-

1. Melt butter in a saucepan. Add leeks and garlic, cook over low heat till soft and fragrance (about 5 minutes) before stirring it the potato chunks and cook for another 1 minute.

2. Pour in stock and hot water, bring the mixture to boil, reduce heat and simmer gently until potatoes are soft and tender.

3. Turn off heat and let the mixture cool to room temperature before transferring it in the food blender. Or you can use a potato masher to mash up everything directly in the pot. (you can reserved a few potato chunks as garnish too)

4. If using food blender, pour the puree back into the same saucepan. Dilute the mixture with extra chicken stock or hot water accordingly to get the consistency that you preferred. Warm Through.

5. Ladle soup into serving bowls, season with freshly ground pepper and serve.


Total cost for this dish is about S$3.00 with breakdown shown below:-
Cost of Ingredients:
~ Leek and Potato = S$2.00
~ Instant Chicken Stock = S$1.00

Creamy Leek and Potato Soup

Garden Salad is always one of the best choice to pair with either grilled or deep-fried dish. Here while choosing between either salad or boiled vegetables such as broccoli, carrot and etc. I finally decided to choose our favourite Garden Salad with some extra granny smith wedges to pair with the grilled chicken cutlet.

Ingredients: (serves 2 - 3)
1 Packet of Ready-To-Eat Garden Salad with Sauce
1 Green Apple, cored and cut into thin wedges
1/4 Cup Sultanas

Method:-

1. Wash apple with salt water, halved and cored before cutting it into thin wedges. (soak the apple wedges in salt water for about 15 seconds to retain it's colour)

2. Combine all the ingredients in a bowl, toss well and divide it onto serving plates.

3. Drizzle salad dressing only before serving.


Total cost for this dish is about S$4.40 with breakdown shown below:-
Cost of Ingredients:
~ 1 Packet of Baby Honey Salad from Cold Storage = S$3.60
~ 1 Green Apple = S$0.50
~ Sultanas = S$0.30

This Grilled Chicken Cutlet was rather something very quick and easy to prepare which requires minimum seasonings and cooking time. For this dish I did not prepare any drizzling sauce or gravy as I just want to keep everything simple and with it's original taste.

Ingredients: (serves 2)
2 Chicken Drumstick with thigh, bone removed

Seasonings:
1 Teaspoon of Sesame Oil
1 Teaspoon of Cooking Wine
1/2 Tablespoon of Light Soy Sauce
1/2 Tablespoon of Cornflour
Dash of Ground Pepper

Method:-

1. Trim and remove excess fat from the chicken and marinate it with seasonings for at least 1 hour in the refrigerator. (remove it from the fridge at least 5 minutes before cooking time thawed)

2. Preheat grilled pan with 1 teaspoon of olive oil, fry the chicken skin side down on medium heat for about 8 minutes till golden brown before turning to another side. (you can sprinkle some freshly ground black pepper on the chicken while grilling for extra taste and fragrance)

3. Continue to grill for another 8 - 10 minutes till chicken is cooked through.


Total cost for this dish is about S$3.80 with breakdown shown below:-
Cost of Ingredients:
~ 2 Chicken Drumstick with Thigh = S$3.80

If you prefer Western Food over Asia Dishes, I hope this 2 Dishes 1 Soup idea on our western set meal do give you some ideas on how to prepare your own budget food at home with a good and healthy planning. For example you can have a bowl of yummy homecook Leek and Potato soup for just a dollar each bowl and you are sure that all the ingredients used are freshly bought and prepared.

With this quick and easy set meal shown above, you will be surprised that it only cost a total of S$11.20 which even allows me to whip out another dessert with the balance amount left.

BONUS!!!!!

Ginkgo Barley with Beancurd Sheet (白果薏米腐竹糖水)

Since I only spent around S$11.00 for the above set meal with soup and main course, I decide to whip up a simple dessert which I saw from "Miss Tam Chiak" blog that she published recently (click HERE). This is a very easy to prepare dessert that cost approximately about S$3.00 which is great for cooling the body during this hot weather season.

Ingredients: (serves 4)
¼ Cup or 4 Tablespoons Of Pearl Barley(洋薏米)
1 Packet Of Ginkgo Nut(白果)
½ Packet Of Dessert Bean Curd Sheet(腐竹)
Cane/Rock Sugar To Taste
1.8 Litres Of Water
Few Pieces Of Pandan Leaves, wash and tied into knot
1 Egg, lightly beaten

And for this dessert, the key factor lies on the beancurd sheet which you must get the correct type for cooking desserts so that it does not required long hours of cooking time. These dessert beancurd sheet cooked in less than 15 minutes and the texture is rather smooth and silky compared to those used for making stew and soup.

Method:-

1. Rinse barley in several changes of water until water runs clear. Set aside.

2. Bring about 1.8 litres of water to boil, low the heat and simmer for about 15 minutes together with the prepared barley and pandan leaves.

3. Meanwhile rinse the ginkgo nuts, drain well and using a toothpick to gently remove the germ out of the nuts which are bitter to taste.

4. Next marinated the ginkgo nuts with 1/2 tablespoon of castor sugar and set aside for later use.

5. Prepare some water in a big mixing bowl or pot, add in the lightly crashed beancurd sheet and soak it in water for about 10 minutes to remove the oil and discard those thick strips which does not soften  as it will affect the texture of the dessert. Drained well and set aside.

6. When the barley begins to soften and the water turns cloudy in colour, removed pandan leaves and add in the bean curd sheet and ginkgo nuts. Continue to simmer on low heat for another 15 minutes.

7. Lastly add in the sugar to taste according to your preference.

8. Turn off the heat and quickly stir-in beaten egg till well combined. Serve either warm or cold.


Total cost for this dish is about S$3.05 with breakdown shown below:-
Cost of Ingredients:
~ 1/2 Packet of Beancurd Sheet = S$1.10
~ 1 Packet of Gingko Nut = S$0.95
~ Barley = S$0.30
~ Pandan Leaves = S$0.20
~ Cane Sugar = S$0.30
~ Egg = S$0.20

Remember to join us on our [S$20 Budget Meal] Event, detail at HERE. Closing date, this Sunday, 27 March 2011 at 2359 Hours.

Vietnamese Spring Roll (Gỏi cuốn)

In Vietnam there is a non-fried and refreshing spring roll known as "Gỏi cuốn" which include ingredients such as boiled or fried pork, shrimp, chicken, fresh herbs, lettuce, cucumber, rice vermicelli and etc. All the ingredients are all wrapped in moistened rice paper and eaten with a cold dipping sauce.

Here is my version of preparing this Vietnamese Spring Roll using cooked prawns, vegetables and fresh herbs.

Ingredients: (makes 6 rolls)

6 Sheets of Large Vietnamese Rice Paper
12 Medium Cooked Prawns, shell removed
1/2 Medium Carrot, peeled and julienned
1 Small Japanese Cucumber, peeled and julienned
24 Mint Leaves
Handful of Thai Basil Leaves
Some Lettuce Leaves, tear into small portion

Method:-

1. Fill a large dish or bowl with warm water, soak each sheet of rice paper for a second or two then transfer to a slightly damp cotton dish towel.

2. To assemble, arrange 2 cooked prawns, carrot, cucumber, lettuce, 2 mint leaves and some basil leaves at about 1/3 of the way from the edge nearest you.(refer to the photo above)

3. Roll from the edge nearest you and tuck in the sides as you go near to the other end. Carefully not to tear the wrapper with too much strength.

4. Serve whole or diagonally cut in half with dipping sauce.


There are a few ways to prepare this dipping sauce for the Vietnamese Spring Roll but here we love this version without minced garlic and instead I add in some chopped peanuts to enhance the flavour and texture.

Ingredients For Dipping Sauce:

2 Tablespoon Lime Juice
1 Tablespoon of Fish Sauce
60ml Hot Water
1 Teaspoon of Caster/Brown Sugar
1 Small Red Chili, seeds removed and slices
1 Small Green Chili, seeds removed and slices
1/2 Tablespoon of Chopped Peanut, optional

Method:-

1. Whisk together all ingredients until sugar is dissolved. Set aside.


Although this might seems a bit troublesome to prepare as it used many ingredients as an appetizer or salad but trying it can be worth for getting away with our usual food routine. For this you can use all kind of vegetables according to your preference and if you do not like the taste of raw herbs, you can omit them in this recipe too. Moreover eating this Vietnamese Spring Rolls can be lots of fun too as you can mix and match the ingredients, wrap it and enjoy a light and refreshing meal while chatting with group of friends around the table. 

Purple Wheat Noodles Salad

As we have late and heavy Lunch today, I decided to whip up something light, simple but vibrant in colour. So this is what we have for our Special weekend Dinner Menu. With my "new ingredient" that I managed to grab from one of the Supermarket, I can't wait to try out this "new products" from KOKA Noodles.

I was attracted to an advertisement on Friday, 23 Oct 2009 in the TODAY newspaper introducing on this new Purple Wheat Noodles from KOKA. I was immediately captured by the word "PURPLE WHEAT" and I am also curious about the actual colour and texture of the noodles. According to the advertisement, the promotion will last for a week which you can read more at this link HERE.

After grabbing a packet of this Purple Wheat Noodles which is 1 of the 3 packets left on the shelf. Rey and I starts to look around for other ingredients to prepare our Dinner. Since this noodle is purplish in colour, I decided to use it to make a Colourful Salad Noodles Dish. Rey suggests to grab a pack of cherry tomato and breakfast ham while I think some curl lettuce will do a great job to enhance the colour and add extra crunch.

Other than the salad ingredients, I also made some garlic oil to act as the salad dressing.

Ingredients For Garlic Oil:
50ml Of Olive Oil
4 - 5 Cloves Of Garlic

Method:
1. Preheat a small saucepan with drizzle of olive oil, then add in the garlic cloves and saute it till fragrant.
2. Pour in the remaining olive oil and saute the garlic till slight golden brown, dish up and set aside for later use.


Ingredient For Salad: (serves 2)
2 Individual Packet of Koka Purple Wheat Noodles
4 Slices of Breakfast Ham
2 Hard-boiled Egg, halves
8 Cherry Tomato, halves
50g Fresh/Frozen Corn Kernel, blanched
Some Salad Lettuce
2 Tablespoons Garlic Oil

Method:
1. Cook the eggs in a small saucepan under medium-low heat for about 4 - 6 minutes from the time the water boiled.
2. Removed from heat, rinse and peel off the shell then cut into halves and set aside.
3. Bring another pot of water to boil, cook the instant noodles according to the packet instruction, rinse with cool water and set aside. (rinse with cool water to stop the noodle from further cooking and also to make it taste spongy)
4. You can either blanched the Ham with boiling water or you can pan-fry it under low heat for about 30 second on each side with some Olive oil.
5. Next, drizzle 1 to 2 tablespoons of the garlic oil on the cooked noodles, toss it well with the blanched corn kernel and cut tomato.
6. To assemble the dish, place some lettuce on the plate, place the noodles mixture on it.
7. Top with ham, hard-boiled egg and you can drizzle some extra garlic oil and serve it warm.


So after seeing this Noodles Salad, do you have the urge to try making some for yourself? This is indeed a very healthy and nutritious dish, if you can't find any Purple Wheat Noodles, don't worry, you can always replaced it with whatever you have in your pantry.

Moroccan Chicken Skewer

This is a very refreshing and unique dish which use Moroccan Spices for seasoning the chicken cubes. As one of my friend has returned from Australia during Chinese New Year, she helps me to buy a few bottles of seasoning spices which we can't find it in Singapore. One of it, is this Moroccan Seasoning from Masterfood.

For this Moroccan Chicken Skewer, I made some light and fruity salad to go with it. From the picture you can see that I actually add in some chopped dried fruits to enhance the texture of the salad as well as the colour. I also add in some Japanese Cucumber cubes and mixed them all together with some low-fat mixed berries yoghurt. You can served this Fruity Salad with any other BBQ dishes or served it as a snack itself.

As you can see, I actually marinated the chicken tight strips with shallot, lime slices and some Moroccan spices. You can replace the lime slices with lemon if you prefer. But lime slices will release a much more fragrant scent compare to lemon.

Ingredients: (serves 2)
1 Boneless Chicken Tight, cut into long strips
1/2 Lime, cut into thin slices
4 - 6 Shallots, skin removed
1/2 Tablespoon of Moroccan Seasoning
1 Teaspoon of Olive Oil
4 Cherry Tomatoes
4 Wooden Skewers, soaked in water
4 Feta Cheese, optional

Method:
1. Place the chicken, lime slices, shallots, Moroccan seasoning and olive oil in a small zip lock bag and marinate it overnight in the fridge or at least 1 hour.
2. Thread one cherry tomato, chicken strip, lime slice, shallot and another chicken strip on each skewer. (You can thread with extra Feta Cheese if you prefer)
3. Get all done, the arrange it on a BBQ rack, grill or oven rack and cooked it till done.
4. If you prefer you can brush a little bit of butter or oil on the skewer for extra taste.
5. Removed when done and serve it with the prepared fruity salad.

Note:
a) The reason as to soak the wooden skewers is to prevent it from getting burnt when BBQ or grill.
b) You can prepared the fruity salad a day or half day earlier and keep it in an air-tight container in the fridge.

Related Post:
1. Moroccan Apricot Chicken

Baked Mango & Salmon Salad

Salmon Baked Rice for Saturday Lunch and now we have Bake Mango & Salmon Salad using the remaining Salmon cutlet that I have left over from making the Salmon Bake Rice. Hahaha! This is one of the bad-point when preparing meal if there are less people at home as we tends to have some extra ingredient left over from making the previous dish.


This is a very refreshing and colouring dish there consists more than 5 colours: 1) Pink for salmon, 2) Yellow for mango and lemon, 3) Brown for Shimeiji mushroom and cashew nuts, 4) Green for cucumber and seaweed flakes, 5) Red for tomato 6) White for mayonnaise sauce and cheese. This dish is very easy to prepare all you need is about 15 - 20 minutes of cutting and baking time.

Ingredients: (serves 2)
8 Pieces of 1" cube size Salmon
1/2 Bundle of Shimeiji Mushrooms
1/2 Japanese Cucumber, cut into half cubes
1/2 Medium Size Mango, cut into cubes
1/2 Tomato, cut into 1/4 wedges
3 -4 Thin Lemon Slices
Some roasted Cashew Nuts
Some Japanese Mayonnaise Sauce
Some Seaweeds Flakes, optional
1 Tablespoon Shredded Cheese, optional

Methods:
1. Pre-heat a small saucepan with 1/2 teaspoon of olive and and stir-fry the Shimeiji for 30 seconds and remove, set aside.
2. Next lightly pan-fry the salmon cube for about 30 seconds on each side until it's almost cooked through, remove and set aside.
3. Arrange in alternate way using the salmon cubes, cucumber, mango, tomato, shimeiji mushroom, lemon and some shredded cheese in a baking dish.(refer to the 2nd picture, 1st row picture 2 and 3)
4. On the top layer, drizzle some Japanese mayonnaise, shredded cheese and cashew nuts then pop it into the toaster oven for about 5 minutes until cheese melt.
5. Serve it as a starter or side dish and you can sprinkler some seaweeds flakes on it.

Notes:
a) You can purchase those small packed of snack roasted cashew nuts from supermarkets.
b) Rinse and cut the Shimeiji mushroom into single stalk.
c) You can omit using cheese if you don't not have them or you are not a fan of cheese.
d) You can replace the mango with avocado cubes instead.....

Rainbow Salad Dishes

Hello!!!! Merry Christmas to all my blog reader. Although I do not know who are you but I sincerely wish you all the best for the coming 2008. Even though I had not being updating my blog entries regularly but I am very grateful some of you still check it time to time for my updates. Thank you so much! Hope that those existing recipes can add some collection to your cooking adventure.


Just to share with you these two simple healthy Vegetables and Fruit Salad Recipe that I always made during gathering. This round, I made these for Christmas Party appetiser to go with Ham or Turkey slice. You can use all sorts of fruits or vegetables that you can hold of as there is no restriction on what you have to use. For my vegetables salad I used ingredients such as:

Ingredients:
1 Red & Green Coral Lettuce Each
150g Shredded Purple Cabbage
200g Thinly Shredded Carrot
200g Whole Kernel Corn
3 Hard Boiled Egg, cut into small cubes
1 Bottle of 237ml Kraft Coleslaw Dressing

Method:
1. Get ready all the vegetables in a big salad bowl, then top with the hard boiled eggs and drizzle as much dressing as you prefer. (for my quantity above i used the whole bottle of dressing)
2. Leave it in the fridge and you can serve it cold.
3. Before serving you can top with some toasted almond flakes or pine nuts to enhance the crunchiness and flavour.


Note:
a) You can used different flavour of dressing according to your preference like: Italian Dress, 1000 Island Dressing, Caesar Salad or etc.

For this Assorted Fruit Salad, I used a few kinds of tropical fruits and I dress it fruit yogurt instead of normal salad dressing. Almost all who tried this fruit salad find it very appetising and it's always the first dish to be wipe off on the table :)

Ingredients:
2 Red Apples, cut into small cubes
1 Mango, cut into small cubes
1 Promangrante, remove the seeds
200g of Strawberries, cut into small cubes
1 Dragon Fruit, cut into small cubes
3 Ripe Avocado, cut into small cubes
1 Lemon Rind
1 Teaspoon Lemon Juice
400ml of Mango & Peach Yogurt

Methods:
1. Combine all the fruits into a big salad bowl then add in lemon rind and juice then pour in the yogurt dressing and stir till combined.
2. Leave it in the fridge and you can serve it cold.

Notes:
a) You can use different combined of fruits and fruit yogurt which will give you different flavour. (so far i find adding real mango with the used of mango & peach yogurt as base it the best result.)
b) You can use blueberries or cherries if they are available too.

Caesar Salad With Breaded Chicken

Caesar Salad is a traditional salad often prepared tableside. It is sometimes termed the "King" of salads. I had being looking for the ready-made Caesar Dressing for quite sometime. Because in the local supermarket, what you can find is usually those common salad dressing. So happen, I managed to grab hold of this "Hellmann's-Caesar Dressing" from Carrefour.

To serve my Homemade Caesar Salad for lunch, I also add in some Breaded Chicken which will make it more filling. Overall this is a very great and healthy lunch, which consists of vegetables, meat and fruits.


Ingredients For Salad:
1 Baby Romania Lettuce
1 Avocado, cut into slices
1 Red Apple, cut into cubes
1 Green Apple, cut into cubes
1 Pear, cut into cubes
6-8 Cherry Tomatoes
4-6 Pieces Basil Leaves, shredded
1 Tablespoon Extra Virgin Olive Oil
Pinch of Salt
Some Black Pepper

Methods:
1. Trim, and wash the baby Romania lettuce, drained well and set aside.
2. Place the drained lettuce in a big mixing bowl together with the apples, pear, tomatoes, basil leaves then drizzle the olive oil, pepper and salt and mix well using your clean hand.
3. Wrap it with clingwrap then set aside in the fridge while preparing the breaded chicken.

Notes: Do not cut or add in the avocado, cut it only before serving so that the flesh won't turn black in colour.

Ingredients For Breaded Chicken
1 Chicken Breast Fillet, cut into thin slices
1/2 - 3/4 Cup Breadcrumbs
1 Egg, lightly beaten

Seasoning:
1 Tablespoon Light Soy Sauce
1 Teaspoon Black Pepper
1/2 Tablespoon Cooking Wine
1/2 Tablespoon Cornstarch

Methods:
1. Wash, trim the chicken then marinate it with seasoning for at least 30 minutes.
2. Dip the all the marinated chicken pieces in beaten egg then coat with breadcrumbs and set aside for 1 minute.
3. Deep-fry a few pieces at a time in hot oil until golden brown, drained and set aside. Repeat the process until all chicken pieces are cooked.

To Assemble:
1. Remove the salad from the fridge, then arrange some of it on the plate then top with some pieces of breaded chicken.(cut the chicken into smaller bite size pieces)
2. Next add another layer of the vegetables salad, some cut avocado slices and extra breaded chicken.
3. Finished it off with by drizzling about 1 - 2 tablespoons of Caesar dressing around it and serve warm.