Jackfruit Salad
Topic: Salad
It is very hard to find fresh jackfruit here in Kuwait, I stayed here for more than 3 years but I did not able to see even one of it. I was very hesitant to buy the canned one because aside from being canned I wasn't sure if it taste good but not today, I did not hesitate to buy it when we bought our grocery stuffs last 2 weeks ago because the picture in the label was very tempting, however it still stayed in the kitchen cabinet for almost 2 weeks, it seems that I was not interested on it anymore. Yesterday, we ran out of fresh vegetables,so it's time for the canned and frozen stuffs, I decided to open the canned jackfruit and try how does it taste, I made it into salad and my husband was the first one to taste it and he said it tasted almost the same with the fresh one, I tried it and yes it's almost 75% the same, 75% only because nothing beats the fresh one.

Ingredients:
1 can 565 g boiled young jackfruit
1/2 cup coconut milk
2 tbsp. fish sauce
1 onion, minced
1 ripe tomato, sliced
1 long green pepper sliced
pinch of black pepper
1/2 tsp. sugar

Directions:
1. Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside.
2. Combine all the remaining ingredients. Pour over the jackfruit and mix well. Serve.

Cabbage Salad
Topic: Salad
I'm always a big fan of plain salads without heavy dressings, I like it very natural that's why whenever I made salad, I only add few dressings on it. Cabbage is one of the first vegetable salad that I learned to eat since childhood, I always made it whenever we have no enough time to cook vegetables.

Ingredients:
1/2 head of cabbage, chopped, not shredded
1 medium onion, chopped
1 small green bell pepper, cubed (very small cubed)
1 tomato, sliced thinly
juice of 1 lemon
1 tbsp. olive oil
1 tbsp. Italian Dressing
salt and pepper

Directions:
1. Sprinkle few salt to the chopped cabbage, lightly squeeze, add some water and drain.
2. Combine cabbage, onions, tomatoes and green bell pepper in a salad bowl.
3. Add the lemon juice, olive oil, Italian Dressing, salt and pepper.
3. Mix well and serve.

Watermelon Salad
Topic: Salad
The water melon salad in a watermelon basket courtesy of my hubby!

Ingredients:
some slices of watermelon, seeded
1 1/2 cup pineapple chunks
2 bananas, cut into bite-sie pieces
1 can 465 g fruit cocktail
1/2 cup milk powder
2/3 cup condensed milk
1 cup thick cream

Directions:
1. In a salad bowl, toss together fruits, milk and cream.
2. Mix all together, chill for an hour and serve.

Lettuce Salad
Topic: Salad

Sometimes vegetables when prepared in a very simple way are the best. Like salads. My father always mentioned to us before that he really missed the salads in Riyadh, KSA while he was studying there particularly the Lettuce salad. We always tried to buy lettuce there in the Philippines and made it into a salad but my father said that it didn't taste the same. Now, I knew that there must have to be a big difference because the lettuce he mean was the Romaine variety which is very common here in the arab states and the lettuce we used to buy in the Phillipines before was iceberg variety. Now here's the simple way of making lettuce romaine salad.


Ingredients:
1 small bunch of young lettuce
1/2 cup pickled cucumber, sliced
1 large tomato, sliced
juice of 1 lemon
1 tbsp. olive oil
pinch of salt
10 pcs. Croutons or more if you like

Directions:
1. Rinse each lettuce leaf under cold water and shake excess water off the leaves.
2. Cut the leaves into whatever size you think will fit into your mouth.
3. Combine the lettuce, cucumber and tomatoes in a salad bowl. Toss with the dressing until all the vegetables are coated well with the dressing.
4. Sprinkle with a pinch of salt.
5. Top with croutons.

Serve immediately. Lettuce tends to get soggy about an hour after mixed with the dressing.

Eggplant Salad with coco milk
Topic: Salad
Broiled eggplant is my father's only favorite eggplant recipe ever since. He did not eat eggplant cooked in different way, only broiled with coconut oil and salt. That's it, and it taste delicious. Since, I cannot find edible coconut oil here in Kuwait, I substituted it with coconut milk and add some spices to taste more delicious.

Ingredients:
3 medium size eggplants (long variety), broiled
1/2 cup thick coconut milk
1 small onion, sliced into rings
1 medium size tomato, sliced thinly
2 stalk of green onions, chopped
1 tbsp. ginger, shredded
1 tsp. fish sauce
salt to taste

Directions:
1. Peel the broiled eggplants leaving the stem on.
2. Cut into 2 inches length and slice into halves.
3. Add all the ingredients and mix well.
4. Serve immediately.