Fruity Party
Ingredients (Serve 1):
| Mango | 50g |
| Kitchen herbs | some |
| Sesame seeds | some |
| Salmon | 30g |
| Kiwi, skinned, cored and cubed | 1/2 piece |
| Green mango, cut into rectangular sticks | 30g |
| Honeydew melon, cut into rectangular sticks | 30g |
| Papaya, cut into rectangular sticks | 50g |
| Small yardlong beans | 20g |
| Strawberry | 1 piece |
| Blueberries | 6 pieces |
Seasonings:
| Salt | 1g |
| Extra virgin olive oil | 3ml |
Ingredients for tomato sauce:
| Tomato, seeded | 1 |
| Extra virgin olive oil | 4 teaspoons |
Cooking Method:
| 1. | Blend the tomato and olive oil into a liquid. Filter and let stand. |
| 2. | Cut 20g mango into thin slices, and the rest into long, rectangular sticks. Set aside. |
| 3. | Sprinkle the herbs and sesame seeds on the mango slices, then bake at 100˚C for 45 minutes until the mango slices are all dehydrated. Set aside. |
| 4. | Heat the frying-pan and pour in oil. Put in the salmon, add some salt to taste, pan-fry till done. Put the salmon on paper towel to absorb the grease; let stand. |
| 5. | Dice some of the salmon. Stuff the salmon dices into the kiwi cubes. Set aside. |
| 6. | Blanch the yardlong beans until done. Let stand. |
| 7. | On a plate spread around the papaya, green mango, yardlong beans, salmon, honeydew melon and mango on top of each other in this order. |
| 8. | Top with the stuffed kiwi, strawberry and dehydrated mango slices. |
| 9. | Add one teaspoon of tomato sauce. Garnish with blueberries and serve. |
This recipe is provided by YOHO Midtown, Club Midtown.
