I’ve had this a number of times at restaurants serving Shanghai food here in Sydney, and this is my own quick variation on it.

Cucumber and Garlic Salad Recipe

INGREDIENTS:

• 2 cucumbers, cut into chunks and slightly crushed
• 5 garlic cloves, minced
• 3 bird’s eye chillies, sliced
• ¼ cup vinegar (pref. black vinegar) or juice from ½ a lemon
• ½ tsp salt
• 1 ½  Tbsp sugar or honey
• 1 tsp chicken powder (optional)
• 1 tsp sesame oil
• 2 tsps soya sauce
• 1 Tbsp cooking oil

METHOD: 

1. Place cucumber pieces in a salad bowl.
2. Heat cooking oil in saucepan, then add all other ingredients.
3. Combine until sugar/honey is dissolved.
4. Remove from heat and pour over cucumber. Mix well before serving.

The post How to Make Cucumber and Garlic Salad first appeared on Jackie M..

INGREDIENTS:

• Combination of fruits – bananas, nectarines, papaya, grapes, apples, pineapple, fresh coconut etc. – in bite-sized chunks
• 1 ½  cups whipped cream
• ½ cup condensed milk
• ¼ cup coconut cream
• Pinch of salt

METHOD:

1. Combine whipped cream, condensed milk, coconut cream and salt in a mixing bowl. Toss in fruit and mix well.
2. Serve chilled.

***Nb. This salad commonly contains nata de coco (coconut water jelly) but I’ve omitted it here so you don’t have to make a special trip to your Asian grocery store to pick some up.

Click here to download the full recipe.

*The fruits for this broadcast were supplied by Harry Sun, Wing Chong and Profruit from the Sydney Wholesale Markets.

For more details on The Summer Fruit Festival, visit https://bit.ly/jackiemsummer

The post How to Make Filipino-Style Fruit Salad first appeared on Jackie M..