Fish Taco with Mango and Avocado Salsa and Yogurt Sauce

Ingredients

• 8 oz (227 g) tilapia fillets
• 1/4 tsp  ground allspice
• 1 pinch salt
• 1 pinch pepper
• 2/3 cup  panko bread crumbs
• 1/4 cup all-purpose flour
• 1 egg lightly beaten
• 1 tbsp vegetable oil
• 8 corn tortillas

Mango Salsa:

• 1/2 cup  diced pitted peeled mango
• 1avocado, pitted, peeled and diced
• 1/3 cup finely chopped red onion
• 1 tsp grated lime zest
• 2 tsp  lime juice
• 1 pinch salt
• 1 pinch pepper

Yogurt Sauce:

• 1/2 cup Greek-style yogurt
• 1 tbsp. lime juice

Preparation

Sprinkle fish with allspice, salt and pepper. Place panko, flour and egg in separate shallow dishes. Dredge fish in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in panko, pressing to adhere.

In nonstick skillet, heat oil over medium heat; cook fish, turning once, until golden and fish flakes easily when tested with fork, 6 to 8 minutes. Break into chunks and keep warm.

Mango Salsa: Meanwhile, combine mango, avocado, onion, lime zest, lime juice, salt and pepper; set aside.

Yogurt Sauce: Combine yogurt with lime juice; set aside.

Heat tortillas according to package directions. Divide fish among tortillas; top with mango salsa and yogurt sauce.

Notes:
If you want super quick and easy version, you can use store bought fish fillets. Heat it up in the oven as per the packaging, cut into cubes and all you need to do is the avocado/mango salsa & yogurt sauce.
 

Classic Greek Salad

Greek Salad is one of my favorites. It's colorful, fresh, and super healthy and easy to make!


INGREDIENTS
1/2 pint cherry tomatoes, halved or 2 large tomatoes, cut in wedges
1/2 red onion, sliced
1 medium cucumber, chopped
1 green pepper, chopped
Handful Italian parsley, chopped
1/4 cup extra virgin olive oil
1 1/2 tbsp. red wine vinegar
Salt and fresh ground pepper, to taste
2 handfuls kalamata olives, pitted
8 ounces feta cheese, crumbled or cubed

PREPARATION

Add tomatoes, onion, cucumber, green pepper and parsley to large bowl.
Drizzle salad with olive oil and red wine vinegar. Toss to combine. Taste and adjust for seasoning. Garnish with black olives and feta.

Bakwan Udang Sayur (Indonesian Vegetable & Shrimp Fitters)

All Indonesians love these! It's a savory snack that you can find in almost street corner in Jakarta. But to me, it is also great for dinner.
If you are vegetarian and want to dismiss the shrimps, that's absolutely fine. But to me the chopped shrimps really added flavor to it.

Ingredients:
4 eggs, beaten
1 1/4 cups rice flour
4 tbsp. all purpose flour
1 tsp salt
1/2 tsp ground coriander
1/2 tsp pepper
1/2 cup chicken broth (if you are vegetarian, feel free to use vegetable broth)
1 pack of shredded cabbage & carrot (coleslaw salad packaging)
1 pack of small shrimps, chopped
1 red onion, chopped
4 garlic cloves, minced
3 green onions, chopped

Mix the first seven ingredients in a bowl.
Add the rest of the ingredients into the batter.
Heat the pan over medium heat.
Take a spoonful of the mixture and fry it until golden brown.

Bakwan Jagung (Indonesian Corn Fritters)

This is one of my all time favorites. Once you start, you just can not stop eating it, trust me!
There are so many recipes for Bakwan Jagung out there but this one has been perfected many times. You can rest assure to get a crunchy coating and delicious flavors inside.
The secret is to use a lot of rice flour and less all purpose flour.

Ingredients
4 eggs, beaten
1 1/4 cups rice flour
4 tbsp. all purpose flour
1 tsp salt
1/2 tsp ground coriander
1/2 tsp pepper
1/2 cup chicken broth (if you are vegetarian, you can use vegetable stock)
3 cups frozen corn
1 red onion, chopped
4 garlic cloves, chopped
2 stack of celery, chopped
3 green onions, chopped
2 jalapeno pepper, chopped

Preparation
Mix the first seven ingredients in a bowl.
Then put the vegetables into the batter.
Heat the pan on medium heat and take a spoonful of the mixture and fry it until golden brown.

Caprese Pasta Salad

I love cold pasta salad in a hot summer day! And if you have not tried bocconcini cheese, this is a great recipe that will make you fall in love with this cheese!

INGREDIENTS

Tomato Vinaigrette
1 large plum tomato, roughly chopped
2 to 3 oil-packed sundried tomatoes, finely chopped
1/3 cup red wine vinegar
1 garlic clove, chopped
1/2 cup olive oil
Salt and freshly ground pepper, to taste

Caprese Pasta Salad
14 ounces short pasta
1 pint grape tomatoes, cut in half
16 mini bocconcini, left whole or cut in half
1 small bunch basil, roughly chopped

PREPARATION
 Tomato Vinaigrette
Add plum tomato, sundried tomatoes, red wine vinegar, garlic, olive oil, and salt and pepper to food processor. Pulse until smooth. Taste and adjust for seasoning.

Caprese Pasta Salad
Cook the pasta in salted boiling water until al dente. Drain. Rinse pasta under cold water and drain well. Add pasta, grape tomatoes, bocconcini and basil to large bowl. Add vinaigrette and toss to combine.

Panzanella Salad with Poached Eggs

If you have left over old bread that starts to get hard, don't throw it away! You can make croutons out of it and toss it in a salad. Like this recipe, Panzanella Salad with Poached Eggs. I love how simple it is but the flavor is bold! The secret ingredient? Anchovies! Yes, you heard me. Anchovies! Wink wink..

Ingredients:
Cut your old bread into cubes, about 4 cups
1/3 extra virgin olive oil
3 tbsp. red wine vinegar
4 anchovies, finely chopped
2 shallots, finely chopped
2 cloves of garlic, minced
1 tbsp. capers, drained well
pinch of salt & pepper
2 cups halved cherry tomatoes
2 cups cubed seeded English cucumbers
1/4 cups chopped fresh basil
4 eggs poached

How to poach a perfect egg:
Bring a pan to almost boil and add 1 tbsp. of vinegar
Crack an egg in a bowl and place the bowl as close as possible to the water and gently drop the egg to the water. Let it sit for few minutes. The vinegar will help the egg white to come together. When the egg is set, lift it up with a slotted spoon.

Do this one egg at the time for perfect result.

Preparation:
Spread cubed bread on a baking sheet, drizzle with 2 tbsp. of olive oil. Bake in 350F oven for about 15 minutes.
Mixed all ingredients together in a big salad bowl (except the poached eggs), toss to coat.

When serving in a plate, top the salad with poached egg.

Vietnamese Spring Roll with Peanut Sauce Dressing

I love Vietnamese Spring Roll! It's healthy, colorful and yummy! It's also very easy to make; just a lot of preparations to be done.

Ingredients for spring roll:
115 gram rice vermicelli
1 tsp sesame oil
12 large rice paper wrappers
36 cooked large shrimps
1/2 sweet red bell pepper
1/2 sweet yellow bell pepper
1 English cucumber, seeded, cut in thin strips
1/2 mango, peeled and thinly sliced
1 cup fresh mint leaves
1 cup fresh cilantro

Ingredients for peanut sauce dressing:
1/4 cup crunch peanut butter
1/4 cup hoisin sauce
2 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. hot sauce (you can adjust this according to your taste bud)
3 tbsp. water
Mixed all together in a bowl, set aside.

Preparation:
Break rice vermicelli in a bowl and pour hot boiling water on top. Soak until tender about 3 minutes. Drain well and toss with sesame oil.

Fill in a shallow bowl with warm water. Soak rice paper one at the time in a water until softened and pliable, about 30 seconds.
Spread wrapper on a clean kitchen towel.
Along the bottom third of wrapper place 3 shrimps, top with vermicelli, red and yellow peppers, mango, and cucumber. Top with mint and cilantro.

Roll wrapper over filling. Fold the side over like an envelope. Place seam down on a tray, and repeat for the remaining.