Tag Archives: Salad

How To Make Mango Avocado Arugula Salad

20 Dec

mango-avocado-arugula-saladI love the colors in this salad; the mix of arugula, mango, avocado, red onions, cilantro, and red chili peppers make it look fun. I’ve always enjoyed salads and am fortunate that my kids also love salads, especially the younger one, on those days that he decides to be a picky eater he will still eat his salad and ask for more, for some odd reason he really likes the onions and can’t get enough of them, then he goes for the avocado, next the mango and finally the arugula. I used a red chili pepper for this salad to give it spice and color, but you can also use a milder pepper if you find chili peppers too hot, though once you remove the seeds and membranes they lose a lot of the heat, I debated using some crushed garlic instead, but I feel like I’ve been adding garlic to everything (seriously sometimes I feel like I can’t cook unless I use garlic, cumin or cilantro) so I’m taking a garlic break just for this salad. I like to use a little bit of creativity to keep salads interesting, a salad should be more than just a bowl of greens, I mean greens are good, but there are so many other additional ingredients and flavors that can be added to really make a salad stand out and have its own character.


6 cups arugula leaves

1 mango, peeled and cut into long slices

1 avocado, peeled and sliced

½ red onion, sliced

1 tbs lime juice

Spicy orange vinaigrette

1 tbs champagne vinegar

4 tbs orange juice, about ½ orange

2 tbs lime juice, about ½ lime

4 tbs olive oil

½ tsp cumin

2 tbs finely chopped cilantro

1 red chili or hot pepper, sliced

Salt and pepper


Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.

Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.

Rinse and drain the onions slices.

Toss the arugula leaves with half of the vinaigrette.

Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.

Serve immediately.

Char Koay Teow

20 Sep

Being unable to look for a Char Koay Teow that tastes as good as those in Penang is one of my major frustrations in food while working in Klang Valley. So I am glad to have found one that is able to fry up an authentic tasting plate of Penang Char Koay Teow, which is ironically so near to me all this time – the stall in Sun Hin Loong at SS2 just next to Watsons.

I know this might be old news but this entry is actually dedicated to you Penangites out there who are working in Klang Valley like me. If you wish to have a fix of some authentic Penang Char Koay Teow, this is the place to be.

There are countless Char Koay Teow stalls in Klang Valley that include the word ‘Penang’ into their stall name but the taste is always far from being close. After a while I just gave up the search totally. But recently a close friend managed to convince me to try Sun Hin Loong’s, because his recommendations usually won’t go wrong.If you wish, you could have extra prawns for an additional RM2 (normal price RM4.50) But do note that the number of prawns given are not fixed, more towards size I guess. So you could get 8 regular sized prawns or 5 large ones. Nevertheless, they are sweet and sea-fresh with a nice crunch, just scrumptious.

How To Complete Niçoise Salad

9 Sep

The Niçoise salad is such a classic, I can’t seem to stop reinventing it. I was inspired to make this sandwich while thumbing through Gwyneth Paltrow’s cookbook, My Father’s Daughter, and reading about her tuna melt history at Jackson Hole, a chain of diners with which every New Yorker will be very familiar (my secret vice there is onion rings). After seeing a picture of a Niçoise salad on the back of her book, the light bulb above my head went off.

  • 1 1-pound tuna steak
  • 1 tablespoon olive oil
  • 1/2 teaspoon herbes de Provence
  • Salt
  • Pepper
  • 1/2 baguette, halved horizontally
  • 1 clove garlic, peeled
  • 5 tablespoons mayonnaise
  • 2 teaspoons black olive tapenade
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white wine vinegar or lemon juice
  • 1/2 teaspoon anchovy paste
  • 3 cornchions, finely diced
  • 16 Niçoise olives, chopped
  • 1/2 shallot, finely diced
  • 1 heaping tablespoon chopped flat-leaf parsley
  • 3 1/2 ounces Gruyère, sliced thinly on a mandoline into about 12 slices
  • 1 cup baby arugula
  • 1/2 cup oven-dried tomatoes