Hari ni terlebih rajin nak buat entry banyak kali pulaknya. Maybe sebab dah menghirup udara segar and dah exercise keliling river pagi tadi kan tu yang terus bersemangat ni. Alah bukannya nak letak entry panjang lebar pun, just nak tayang our dinner tonite aje and also nak bagi recipe bean salad yang MakLong mintak.

Our dinner tonite, pan-fried lamb chops (dah marinate dgn olive oil, grated lemon rind and juice, rosemary leaves and salt&pepper), mashed potatoes, bean salad and mushroom & silverbeet quiche. Rajin giler Mummy masak dinner malam ni. Nasib baik lah masak western food ni tak leceh tu yang boleh terlebih rajin, hehehe.

Bean Salad

-1 can (400g) mixed beans ( I selalu guna 4-beans mixed)
-1 cup chopped capsicum/ cooked sugar snap peas/ cucumber
-1/4 red onion/spanish onion, sliced thinly
-3 tbsp olive oil

-2 tbsp wine vinegar or white vinegar

-1 tbsp sugar

-1/4 tsp ground cumin ( cumin ni jintan manis kan?)

-1/4 tsp ground coriander

-1/2 tsp salt

-Drain the canned beans.
-In a bowl add the olive oil, vinegar, sugar, ground cumin, ground coriander and salt and mix them with a fork until well combined and sugar slightly dissolved.

-Then add the drained beans, capsicum and onions into the bowl and mix them all together. Leave in the fridge for about 30 minutes before serving.

-You can refridgerate the bean salad for up to a week. Lagi lama you simpan, lagi sedap the bean salad sebab semua dah mixed nicely.


2 Responses to “”

  1. Ziehelmy Says:

    Amboi…… romantiknyer BW …..

  2. lemongrass Says:


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