Tossed Cold Fettuccine Salad
Try this special recipe of an authentic fettuccine salad for something different. Fresh and enticing AJI-SHIO® Flavoured Black Pepper and TUMIX® Ikan Bilis (Anchovy) Seasoning enhance the taste to the max, you will crave for it.
| 250 g | Spinach fettuccine |
| A dash of | Salt |
| 2 tbsp | Olive oil |
| 1 | Tomato |
| 50 g | Edamame |
| 2 tbsp | Tuna flakes in brine, well drained |
| 3 | Shallots, chopped |
| 1 tbsp | Toasted pistachio nuts, roughly chipped |
| 3 stalks | Rocket leaves, torn into pieces |
Seasonings:
| A dash of | Salt |
| A dash of | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | TUMIX® Ikan Bilis (Anchovy) Seasoning – with 1 tbsp hot water added to mix well |
| 2 tbsp | Balsamic vinegar |
| ½ tsp | Sugar |
| 2 – 3 tbsp | Lemon juice |
- Lightly cut a cross at the bottom of tomato, cook tomato in boiling water for about 1 minute. Remove and put into cold water for 1 – 2 minutes. Peel and remove seeds. Chop coarsely.
- Heat 1 tablespoon olive oil. Add all seasoning and tuna flakes. Fry briefly to mix. Dish out and leave to cool.
- Cook fettuccine in boiling water with a dash of salt and remaining olive oil until al dente. Drain and put into ice-cold
- water for 2 minutes. Drain well. Add shallot and toss well until all flavours are infused.
- Add edamame, pistachio nuts and rocket leaves to mix.
- Dish out into individual serving bowls. If preferred, put bowls into a basin of ice-cubes or chill them in refrigerator for 20 – 30 minutes before serving as this is a cold appetising salad.
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Anchovy Stock Recipes
