Name: Malaysian Herbal Rice And Salmon Salad
Ingredients: 400 g Fresh salmon; 2 tb Soy sauce; 2 tb Mirin; 6 c Cooked jasmine rice; 1/2 c Toasted; shredded coconut; 1 5 cm piece tumeric; peeled; 1 5 cm piece galangal; peeled; 3 tb Fish sauce; 2 sm Red chillies; seeded and minced; 8 Kaffir lime leaves; 1/2 c Thai basil; 1/2 c Vietnamese mint; Extra toasted coconut to serve.; 1 Ripe avocado; peeled; 1 Red chilli; minced; 2 Cloves garlic; minced; 3/4 c Olive oil; (light); 1/3 c Lime juice; 1/4 c Lemon juice; 1/2 c Thai basil leaves; 10 Sprigs coriander-leaves & stem

In one of his sermons, Spurgeon reminded his congregation about the doctrine of God’s electing some from the foundation of the world. But he noted that our task is to preach the gospel to every creature, not to find the elect. Spurgeon reportedly said that if God had painted a yellow strip down the back of each of the elect, he would run up and down the streets of London, lifting up shirttails, and preaching the gospel to the elect. But Spurgeon reminds us that God has not done so. Instead He has commanded us to “preach the gospel to every creature.” We must urgently appeal to everyone to come to Christ.

Jim Ehrhard

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Malay	Tamara3	1	servings

INGREDIENTS

400	g	Fresh salmon
2	tb	Soy sauce
2	tb	Mirin
6	c	Cooked jasmine rice
1/2	c	Toasted; shredded coconut
1		5 cm piece tumeric; peeled
1		5 cm piece galangal; peeled
3	tb	Fish sauce
2	sm	Red chillies; seeded and minced
8		Kaffir lime leaves
1/2	c	Thai basil
1/2	c	Vietnamese mint
		Extra toasted coconut to serve.
1		Ripe avocado; peeled
1		Red chilli; minced
2		Cloves garlic; minced
3/4	c	Olive oil; (light)
1/3	c	Lime juice
1/4	c	Lemon juice
1/2	c	Thai basil leaves
10		Sprigs coriander-leaves & stem

INSTRUCTIONS

FOR THE RICE
FOR THE DRESSING
Have the fishmonger remove the skin from the salmon and then place in a
shallow, glass dish. Mix the soy and mirin and pour over the fish and
marinate for 30 minutes. Heat a grill pan or griller then cook the fish
until golden on the outside and just cooked through on the inside, about 3
minutes each side. Cool.
Very finely julienne the tumeric, galagnal, chilli and kaffir lime leaves
and mix with the cooked rice. Add the toasted coconut, basil and mint and
mix with the fish sauce. Set aside.
Make the dressing. Puree all the ingredients in a food processor until
thick, smooth then fold the dressing through the rice until the rice is
coloured pale green.
Flake the cooked fish and add to the rice, mixing very gently to
distribute.
Serve the salad at room temperature garnished with toasted coconut.
Converted by MC_Buster.
Per serving: 1601 Calories (kcal); 169g Total Fat; (92% calories from fat);
3g Protein; 29g Carbohydrate; 7mg Cholesterol; 2061mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 33 1/2 Fat;
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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