Due to some program problem while i editng my new recipe index page, an old post that was deleted but appearing in my blogger's friend blog list. Thus I have no choice, need to publish a new post to overwrite it. So i take this Zespri kiwifruit salad which i prepared during Mid-Autumn festival BBQ party and post it here..
Zespri Kiwifruit, Glass Noodles and Chicken Salad
(recipe source: courtesy from Bayan Indah @ Chef Rohani Jelani)
3 Zespri Green Kiwifruit (peeled, quatered lengthwise & sliced 1cm thick)
20g glass noodles, blanced for 1 minute and drained
1 cucumber (200g), peeled, seeded and shredded
1 small carrot (100g), finely shredded
1 small onion (60g), half lengthwise and thinly sliced
1 torch ginger bud, finely sliced
4 kaffir lime leaves, finely sliced
2 cm young ginger, finely sliced
½ cup mint leaves
½ cup coriander leaves
1 red chilli, deseed and thinly sliced. (i omitted)
3 tbsp calamansi lime juice
3 tbsp fish sauce
3 tbsp sugar
2 cloves garlic, finely chopped
1-2 red bird chillies, thinly sliced (i omitted)
2 tbsp oil
200g skinned chicken breast
¼ tsp ground black pepper
1 tbsp toasted sesame seeds (I omitted this time)
40g cashews, lightly toasted
1.Combine dressing ingredients in a small bowl, stir well until sugar dissolves. Set aside.
2. To cook chicken, heat oil in a frying pan over high heat and sear chicken slices quickly until firm (2-3mins). Season with black pepper, take pan off the heat and transfer chicken together with any cooking juices, into a small bowl. Drizzle about 2 tbsp of the salad dressing. Set aside to cool.
3. Place quarter length kiwifruit slices with other salad ingredients (glass noodles, vegetables and herbs) in a large mixing bowl. Cover and refrigerate until ready to serve.
4.Add marinated chicken to prepared ingredients and all the remaining dressing. Toss lightly to combine. Transfer salad into serving plate (without the juice). Sprinkle sesame seeds and cashew nut and serve immediately.