Crunch by Nuffnang : Issue 3

Tangerine Feta Cheese Salad
A colour, flavour and texture-loaded dish. Originally a Westernstyle
creation, we added tangerine slices for extra sweetness
and juiciness- and of course, to fit in with the Chinese New
Year theme!
Salad:
• 150g of mixed salad greens
• 1 tablespoon of feta cheese, crumbled
• 1 tablespoon of preserved olive
• 4 tangerines (*you can also use mandarin oranges)
Vinaigrette Dressing:
• 30ml of cider vinegar
• 60ml of olive oil
• 3 tablespoons of sugar
• 1 tablespoon of finely chopped parsley
• ½ teaspoon of salt
• 3 dashes of ground black pepper
1. Combine all salad dressing ingredients in a jar. Shake well
and refrigerate.
2. Mix salad in a large bowl.
3. Top with crumbled feta cheese.
4. Just before serving, shake the dressing well again and
pour over salad. (*amount according to your liking)
5. Toss and enjoy!
Hot Chilli Pepper Spaghetti
Our parents love spaghetti so we thought it would be good
to whip up hot chilli spaghetti for them. Top with shrimps
because you know, “Ha” stands for “shrimp” in Cantonese
and the Cantonese phrase “Xiu Ha Ha” means laughter.
Hopefully their lives will be filled with lots of laughter everyday.
• 150g of pasta
• 1 clove of garlic, minced
• 1 tablespoon of olive oil
• 3 tablespoons of hot chili pepper in oil
• 6 shrimps, peel and de-vein
• Salt to taste
1. Cook spaghetti according to packaging directions.
2. While waiting for the spaghetti to cook, lightly stir-fry
minced garlic until fragrant.
3. Add in shrimps and cook for about 6 minutes.
4. Remove shrimps and set aside.
5. Saute hot chilli pepper in oil.
6. Transfer cooked spaghetti into pan.
7. Toss everything together.
8. Dish out on plate. Arrange shrimps on top and serve.