----- Original Message -----
*From:* Valerie <mailto:rosetta@xxxxxxxxxxx>
*To:* blindcooks@xxxxxxxxxxxxx <mailto:blindcooks@xxxxxxxxxxxxx>
*Sent:* Monday, February 03, 2014 8:50 PM
*Subject:* [blindcooks] Re: Asian Style Chicken Salad Bowls -
Capsicum query
Hi, the other thing I need education on is do you call coriander
by the same name as we do here? Sometimes I've read that the root
coriander is called exactly that, but the leaves have another
name, so I'm not sure about the U.S. Here coriander applies to the
whole plant, leaves and roots. In the Asian Salad Bowl recipe, it
is the leaves that are used.
Cheers. Valerie
*From: * blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] *On Behalf Of *Valerie
*Sent:* Tuesday, 4 February 2014 3:01 PM
*To:* blindcooks@xxxxxxxxxxxxx
*Subject:* [blindcooks] Re: Asian Style Chicken Salad Bowls -
Capsicum query
Hello Susan and I thought I'd checked that recipe to eliminate Aus
terms. Capsicum here are available in red, green or yellow and
sometimes orange colours. They are the big chunk style peppers,
mild and often served in salads, would I be right in calling these
the U.S Bell Peppers?
I meant to say, our daughter dropped in quickly at lunch time the
other day, she was out on a work project, I packed her up a salad
bowl to take back to work and she texted me that it was the nicest
salad, so I hope you have the chance to try it.
Best from Aus. Valerie
*From: * blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] *On Behalf Of * Susan Tabor
*Sent:* Tuesday, 4 February 2014 11:33 AM
*To:* blindcooks@xxxxxxxxxxxxx
*Subject:* [blindcooks] Re: Asian Style Chicken Salad Bowls
Hi, Valerie:
This salad looks wonderful. But what is a capsicum? Thanks!
Susan
*From: * blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] *On Behalf Of *Valerie
*Sent:* Monday, February 03, 2014 5:34 PM
*To:* blindcooks@xxxxxxxxxxxxx
*Subject:* [blindcooks] Asian Style Chicken Salad Bowls
Hello everyone, Sugar's interesting recipe made me look for a
recipe I had filed for Asian Salad bowls, the recipes, Sugar's and
this one, are a little similar. I wonder whether the amount
listed for sesame oil in the recipe Sugar supplied may have meant
to be listed as an oil like sunflower? I plan to make Sugar's
recipe, I'll try it with less sesame.
As I made this one below here for lunch yesterday, I'm submitting
it to share too.
It is sent how it came to me with some of my notes, not very
orderly, but I'm sure it can be followed.
Apologies Jon.
I changed one thing with the following recipe, I kept the sesame
seeds from the actual dressing mix and sprinkled them on the salad
bowls last, along with the cashews and coriander. It seems a lot
of work with the longish list of ingredients, but it isn't
difficult really. I also served the salads with a squeeze of lime
juice, before serving. These salad bowls were made, this time
around, not with chicken, but with small diced grilled tuna
pieces, the grilled tuna was left from a bbq lunch, so recipe is
adaptable. We all like these bowls, nice intense Asian flavours,
really fresh tasting. Hope someone has the opportunity to try them
sometime. Valerie
Asian Style Chicken Salad Bowls
List 1.
Dressing/Marinade
1/2 cup. sunflower oil
2 tablespoons. sesame seeds, toasted
1/4 cup. white rice wine vinegar
2 tablespoons. soy sauce
11/2 tablespoons. brown sugar
1 teaspoon. finely grated fresh ginger root
2 teaspoons. toasted sesame oil
3/4 teaspoon. made up mustard from a jar
1 teaspoon hottish chilli sauce, or two tsp of sweet chilli,
choose and adjust depending on heat preference
1/3 teaspoon ground black pepper
Salt, if required
List 2
2 cups. coarsely shredded cooked chicken
List 3
For lining the salad bowls.
Whole, well washed lettuce leaves
2 cups, finely shredded Chinese cabbage
List 4
Salad Vegetables:
1 cup. shredded carrots
4 oz. (1 c.) pea pods, blanched in boiling water for 10 seconds,
refreshed in cold and cut in half diagonally.
1/2 cup. sliced green onions
1 red capsicum, cut into fine strips
1/2 cup. cucumber, cut into thin sticks
List 5
Topping:
Toasted Peanuts or cashews
½ cup chopped coriander leaves
Squeeze of lime juice, if liked
In a jar with tight - fitting lid, combine all dressing
ingredients; shake well.
Into a large non - metal bowl, combine the well shaken dressing
and chicken; toss carefully to coat, cover and refrigerate 1 hour.
Combine in a bowl,
carrots, capsicum, pea pods, green onions and cucumber, add to
chicken - dressing mixture; toss gently. Line salad bowls with
lettuce leaves. Place 1/2 cup shredded cabbage in each salad bowl;
Remove chicken mixture from the fridge, add salad ingredients and
stir gently. Spoon into each bowl ¼ of chicken salad mixture,
divide mixture equally between the four bowls. Sprinkle with
toasted peanuts or cashews, sesame seeds and chopped coriander
leaves. Add a squeeze of lime juice, if desired. Makes 4 servings.
Notes: To toast sesame seeds, spread in skillet. Stir over medium
- high heat for 1 to 2 minutes or until light golden brown.
