Friday, 26 March 2010

Cuttlefish and Celery Salad


Cuttlefish and Celery Salad Recipe

Ingredients:
1 cuttlefish, rinse and cut into pieces
3-4 celery sticks, cut into thin strips
1 pack enoki mushroom

Seasoning:
2 chillies, chopped finely
3-4 stalks coriander, chopped
Juice from 1 lemon
1 teaspoon sesame oil
3 tablespoons light soy sauce

Method:
1) Boil cuttlefish and enoki mushrooms separately for about 1-2 minutes, or until cooked. Remove from pot and set aside.
2) Prepare a bowl of ice water. Blanch celery in a pot of boiling water for about 1 minute. Remove from pot and then soak in ice water for a few minutes.
3) In the mean time, mix all ingredients for seasoning.
4) Arrange celery, cuttlefish and enoki mushroom on a plate. Pour seasoning on it. Serve.

5 Comments:

Rosa's Yummy Yums said...

A light, fresh and delectable salad!

Cheers,

Rosa

Kathy said...

If you are a health buff and into mediterranian cuisin you will love this. The aroma of the coriander kicks wonders to the senses and plus the health benefit from the enoki mushrooms. I would say this is a must for the health conscious.

ghweiss said...

I would love to try this but gf dislikes celery, chili, and cilantro :( sigh.

daphne said...

I like the look of the cuttlefish! the crunch of it will go so well with the mushrooms! Nice flavours.

Elin said...

Hi Piggy you know how much I love this cuttlefish and cooked this way...my my it is absolutely delicious. I am going to try this out for sure...:p mouthwatering indeed. Thanks for sharing and I have a gift award for you , pls do drop by to collect it :))