- 1/2 PINEAPPLE, cleaned and
sliced thinly
- 1 CUCUMBER, cleaned and sliced thinly
- 2 RED CHILLIES, thinly sliced
- JUICE OF 1 LEMON
- 1 TBSP PALM SUGAR
- 1 TBSP SHRIMP PASTE
- 2 TBSP DRIED SHRIMPS
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- 200 GRAM CARROTS, cut in strips
- 200 GRAM RADISH, cut in strips
- 150 GRAM SMOKED SALMON, cut
- 50 GRAM RAISINS
- 50 GRAM DRIED APRICOTS, cut
- 4 TBSP OIL
- 2 TBSP RICE VINEGAR
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For the dressing, mix
the lemon juice, palm sugar, shrimp paste and salt to taste and stir
well. Put the pineapple, cucumber, chillies and dried shrimp in a salad
bowl. Pour the dressing over the vegetables and toss the salad.
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Mix carrots, radish,
salmon, raisins and apricots. Mix, for the dressing, oil and vinegar
and pepper and salt to taste and pour this over the vegetables. Toss
the salad.
6
August is "A-bomb day" in
Japan
and the citizens of Hiroshima pray for an everlasting world peace. A minute
silence is held at 8:15, the time the bomb exploded on the 6th of
August,
1945. Click on
culinary calendar for more links
between cooking and history.
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