Spring Mix topped with thin sliced rib-eye steak salad

Marinate the meat with Korean BBQ Sauce (Bulgogi Marinade) then cook in a shallow fry pan or grill pan with a small amount of Extra Virgin Olive Oil. 

Thin-sliced beef are available in most Asian grocery store in your area or ask the butcher at your local grocery store to prepare them.

An easy way to remove the seeds from a tomato is by using a spoon to scoop all the seeds in each cavity of the tomato. Seed and remove the white membrane from the peppers. 

Shown: Peeled carrots, cut-up tomatoes, yellow and red peppers.

Assemble your salad. Spring mix greens, tomatoes, peppers, thin-sliced beef, mandarin oranges, homemade croutons, Parmigiano Reggiano and fresh ground pepper.

Serve with fresh baked garlic toast and Garnish with orange slices. 

Enjoy your Salad Feast!

Buko Pandan Salad

Buko Pandan Salad is a popular dessert in the Philippines. It is very delicious and refreshing and very simple to make. You can find them in different versions. So, here is my version. I hope you'll like it.

Prepare the Agar Agar (Gulaman) or Gelatin.  You can also use unflavored gelatin, just follow the instructions on the package. Then add a teaspoon of Pandan Flavoring or Pandan leaves.
I'm using the gulaman bars. Ratio for making gulaman bars is 1:4 (for every 1 bar, use 4 cups of liquid) but my recipe for 2 bars calls for 7-1/2 liquid only because I like my gulaman firmer. Most recipes use plain water but I like more coconut flavor so, I'm substituting coconut water instead. Believe me, it makes a lot of difference in taste.

Ingredients for Buko Pandan Salad:

Ingredients for making Gulaman:

2 gulaman bars (break into small pieces)

7-1/2 cups coconut water

sugar to taste (optional)  

Preparation:

Over medium-high heat, bring the coconut water and 1 tsp of pandan flavor to a boil.  Add gulaman pieces, stir until gulaman is fully dissolved. Reduce heat, then simmer for 10 minutes. Strain and pour into a baking pan. Set aside for 1 hour to cool. Refrigerate until ready to use. 

Once the Gulaman is firm and cooled, Cut up gulaman into cubes and set aside.

Drain the Jackfruit, young coconut and coconut jelly (Nata de Coco). Add the gulaman to the rest of the ingredients. 

In another container, pour the condensed milk, coconut milk and cream cheese. Make sure to whisk it well or use a hand mixer for a smooth texture. Unless you are like me, I like the bits of cheese in my salad. Taste as you go along. I don't measure to the T. I rely on my tastebuds when I cook. 

Then pour the mixture into the bowl, mix together. I also add a pinch of salt at

the very end. :-)  Allow to chill for 1 hour in the refrigerator. Serve and Enjoy!

Steamed Brocolli Salad with Vinaigrette Dressing

Steam the broccoli florets for about a couple of minutes till broccoli turn bright green in color making sure it is still crunchy. Do not over-cooked. Then cool into a bowl of icy water to stop the cooking process.

In the meantime, prepare the vinaigrette dressing by whisking in a glass bowl, a small amount of extra virgin olive oil, rice wine vinegar, a pinch of kosher salt, fresh ground pepper, a tablespoon of honey and dijon mustard. Mix well and set aside.

Drain the broccoli, put it in a bowl, add some sliced fresh red and yellow peppers, orange tidbits then drizzle the dressing on the salad. Squeezed the juice of an orange slice on the salad for added flavor. Mix and serve with orange slices.