SALAD

SALADS

MODERN COOKING
JUST FOLLOW YOUR HEARTS AND STOMACHS

SIMPLE SALAD
COMMOM LETTUCE - THE ICEBERG LETTUCE
SOAK IN ICE COLD WATER TO HAVE A CRISPY LETTUCE NICE TO THE BITES
DO NOT CUT THE LETTUCE, BREAK IT WITH YOUR FINGER WHEN WASHING
DRAIN THE LEAVES AND STORE IN THE CHILLER

TOMATOES
CUT WEDGES , SLICES, OR STRIPS

ONIONS
CUT RINGS OR SLICE IN STRIPS

CAPSCIUM RED, YELLOW, GREEN
CUT RINGS OR SLICES
OR BURN THE CAPSCIUMS AND REMOVE THE BURNT OUTER AND CUT INTO STRIPS

BEAN SPROUTS
BRANCH OR RAW MARINATED WITH OLIVE OIL AND LEMON JUICE

AS A MATTER, LOTS OF VEG TASTE BETTER IF JUST MARINATE WITH OLIVE OIL AND LEMON JUICE

TO SERVE TOSS THE CUT VEGETABLES WITH THE LETTUCE AND SEASON WITH LEMON JUICE AND OLIVE OIL ( MUST AT THE MINUTE DURING SERVICE, THE LETTUCE WILL BE CRISPY)

SEAFOOD CHOWDER

AMERICAN

STOCK

THE SOLE BONES WERE THE ONLY BONE USE IN TRADITIONAL COOKING
BUT TIME CHANGES ,AND NOW EVERY SEAFOOD AND FISH BONES ACCEPTED
ADD
LEEK
CELERY
ONION
CARROTS
COOK THE VEGETABLES IN WATER UNTIL THE FAVOUR IS IN THE WATER
ADD
FISH AND SEAFOOD IN THE VEGETABLE STOCK TO COOK

CHOWDER

STRAIN THE STOCK
REHEAT THE STOCK
MIX WATER AND FLOUR AND STRAIN THE MIXTURE
WHISK TO STIR THE STOCK WHILE POURING THE FLOUR AND WATER MIXTURE INTO
THE STOCK, IT WILL THICKEN
ADD TOMATO SAUCE
ADD SEASONING, SALT , OR SEAFOOD SEASONING
TASTE IT

CUT COOKED FISH INTO PIECES
WHOLE PEELED COOKED PRAWN
COOKED SCALLOPS
MUSSELS
COOKED SQUIDS CUT LARGE PIECES
TOMATO CUT INTO QUATERS

BRING TO THE BOIL
CHECK SEASONING AND CONSISTENCY
READY TO SERVE