Shredded Chicken Tacos with Tomatoes and Grilled Corn

Ingredients

•     2 ears shucked corn $
•     1 (12-ounce) package baby heirloom tomatoes
•     1/2 teaspoon freshly ground black pepper
•     1/4 teaspoon salt
•     8 (6-inch) corn tortillas $
•     2 cups shredded skinless, boneless rotisserie chicken breast $
•     1 peeled avocado, cut into 16 slices
•     8 lime wedges (optional) $

Preparation

    1. Preheat broiler.
    2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
    3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices. Serve with lime wedges, if desired.

Tahu Telor Recipe

Tahu Telor Recipe

Ingredients for Tahu Telor(for 3-4 omelets)

- 1 lb. of tofu
- 5 eggs
- 3 tablespoons of cornstarch
- 1 pinch of salt
- Neutral oil to deep fry
- 1 carrot, julienned
- 1 cucumber, peeled and julienned
- Bean sprouts
- 15-20 crushed peanuts

Ingredients for Sauce

- 3 tablespoons of chili-garlic oil or use Sriracha or Gochujang with oil and garlic as a substitute
- 2 tablespoons of sweet soy sauce (or reduced soy sauce with sugar)
- 1 tablespoon of peanut butter

Preparation

Cut tofu into 1-inch cubes.
Beat the eggs and add the cornstarch. Stir until there are no more lumps.
Add the tofu and stir. Salt.
Meanwhile, heat oil over medium-high heat.
Immerse the circle of metal (can open at both ends).
When the oil is hot enough, dip in some of the egg and tofu mixture in the circle with a spoon until it almost reaches the top of the circle. If the mixture overflows a little,
reincorporate the extra bits in the circle.

Cook the mixture for 8 to 10 minutes. Make sure the omelette is cooked through so that it can easily be removed from the edges of the can and it is dense enough to stand on its own.
Remove the can and place on a slotted spoon over the pan to get rid of some of the oil.
Place on a plate and run a knife around to loosen tahu telor from the edges of the can.
Mix the sauce ingredients and stir to incorporate peanut butter.
Pour the sauce around the omelette.
Arrange bean sprouts, cucumbers and carrots on or around the omelette.
Sprinkle crushed peanuts.

How to make Ginger-Crusted Salmon with Melon Salsa

Recipe Ginger-Crusted Salmon with Melon Salsa

Ingredients

• 2 cup(s) cubed cantaloupe cut into 1/3-inch pieces
• 1 cup(s) cubed honeydew cut into 1/3-inch pieces
• 1/4 cup(s) packed fresh cilantro leaves, finely chopped
• 2 tablespoon(s) finely chopped fresh mint leaves
• 1 jalapeño chile, stemmed, seeded, and finely chopped
• 2 tablespoon(s) fresh lime juice
• Salt
• Pepper
• 2 tablespoon(s) grated peeled fresh ginger
• 2 teaspoon(s) curry powder
• 4 piece(s) (6 ounces each) skinless salmon fillet
• 2 teaspoon(s) vegetable oil

Directions

1. In medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeño, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside.
2. In small bowl, stir together ginger, curry powder, 1/8 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread mixture evenly all over non-skin side of each fillet.
3. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add salmon, ginger side down, and cook 10 minutes or until salmon just turns opaque in center, turning over once. Serve salmon with melon salsa.