FOODS TRAINEE 9

SELADA PENGANTIN OR BRIDAL LETTUCE

          Bridal lettuce cuisine is one of the typical culinary betawi that combines some ingredients such as vegetables, eggs and also know inside. Why is this food called bridal lettuce? It is said, first this food is often served at the wedding, especially in the customary marriage of betawi. From appearance, bridal lettuce is almost similar to gado-gado. What distinguishes in a bridal lettuce recipe, is used vinegar as one of the marinade. The use of vinegar gives a fresh taste in cooking.

         Bridal lettuce is a kind of salad food that consists of raw materials containing lettuce leaves, boiled eggs, cabbage, young cucumber, crackers and sprinkled with peanut spice, potatoes that have been boiled. Similar like gado-gado too, so this western-based food but did not leave the typical Indonesian with the mark of a peanut sauce, and also the characteristic of it besides peanut sauce is egg noodles.

TABBOULEH SALAD

          Tabbouleh ( Tabouleh, Tabbouli, Tabouli, or Taboulah) is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, bulgur (cracked wheat), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur.

         Edible herbs known as qaḍb formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains between Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. The wheat variety salamouni cultivated in Syria, Beqaa Valley and Baalbek was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. 

SALMON SOBA NOODLE SALAD

          Soba is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.
          In Japan, soba noodles are served in a variety of settings throughout Japan, but are also served by expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy. There are a wide variety of dishes, both hot for winter and cold for summer, using these noodles.
         Soba can nutritionally complement other grains like white rice and wheat flour. Thiamine, missing from white rice, is present in soba. Soba contains all eight essential amino acids, including lysine, which is lacking in wheat flour. The tradition of eating soba arose in the Edo period. 

         Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth helps cool them. However, quiet consumption of noodles is no longer uncommon.