Kani Salad

INGREDIENTS

1-1/2 cups shredded kani

1 cup peeled and julienned cucumber

1 cup peeled and julienned ripe mango

Dressing:

1/4 cup mayonnaise

2 tablespoons fresh milk

1 teaspoon wasabi paste

1/4 cup cheddar cheese

PROCEDURE

Combine kani, cucumber and mango strips in bowl.

In another bowl, combine all dresing ingredients. Toss kani mixture with dressing. Serve immediately.

Salmon Sashimi

INGREDIENTS

500 grams fresh salmon, skin removed

Cucumber, sliced into strips

Carrot, sliced into strips

Radish, sliced into strips

Parsley, chopped

Lemon,sliced into wedges

Wasabi

Soy sauce

PROCEDURE

Slice salmon into a block 2" wide. Slice thinly. Arrange on plates. Garnish with vegetables. Serve with wasabi and soy sauce.

Beef Tempura

INGREDIENTS

1/4 kilo lean beef, sliced into thin sheets

100 grams Baguio beans, blanched

60 grams carrot strips (as long as Baguio beans), blanched

Oil

Tempura Batter:

1-1/8 cups all purpose-flour

1 large egg

2/3 cup ice cold water

Dash of baking powder

PROCEDURE

Place 2 thin sheets beef on plate. Place 3 pieces Baguio beans and 3 pieces carrot at one end. Roll up beef. Enclose vegetable filling. Seal using toothpicks.

Prepare batter: Sift flour 3 times. Beat egg and water together in bowl. Add in sifted flour and dash of baking powder. Mix lightly until lumpy. Don't overheat.

Heat oil in pan. Dip beef in tempura batter until well-coated. Drop into hot oil and deep-fry until cooked and crisp. Drain on paper towels. Slice and serve with tempura sauce.