• 2 medium-size cucumbers

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 tablespoon finely minced ginger

• lettuce leaves and tomato slices for garnish

• 1/8 teaspoon freshly ground pepper

• 1/4 cup red wine vinegar

1. Wash, thoroughly dry and slice cucumbers thin. Combine salt, pepper, sugar, ginger and red wine vinegar.

2. Mix well with the cucumber slices. Refrigerate for an hour before serving. Serve on lettuce leaves. Garnish with tomato slices.

3. Serves 4.

• 1/5 kilo macaroni noodles

• 2 to 3 pieces, medium sized carrots

• 1 big chicken breast

• 500 ml of mayonnaise

• 1 can (836 g) pineapple chunks or tidbits

• 1 big white onion, finely chopped

• 1/2 cup sweet pickle relish

• 3 hardboiled eggs, diced

• 1 cup diced cheddar cheese

• 1/2 cup raisins

• salt and pepper to taste

1. Cook macaroni noodles according to package cooking instructions.

2. In a pot, boil carrots in water for 15 to 20 minutes or until cooked.

3. Drain carrots and let cool. Peal skin then dice.

4. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths

5. Drain pineapple chunks or tidbits.

6. Combine all ingredients while adding salt and pepper, to taste.

7. Refrigerate, then serve.

Are you looking guys what to cook this weekend in your family event? Well you could cook Chicken Potato Salad this time. Just follow the easy steps below how to cook a delicious Chicken Potato Salad Recipe

below.

• 1 kilo potatoes

• 1 big chicken breast

• 3 pieces medium sized carrots

• 500 ml mayonnaise

• 1 can (836 g) pineapple tidbits or chunks

• 1/2 cup sweet pickle relish

• 1 cup cheddar cheese, diced (optional)

• 3 tablespoons of chopped spring onions (optional)

• Iodized salt to taste (pepper, optional)

1. Estimated cooking & preparation time: 1 hour

2. In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).

3. Drain potatoes and carrots, let cool.

4. Once cooled, the skin can be easily be pealed by hand.

5. Dice the potatoes and carrots (about 1x1 cm)

6. Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths

7. Drain pineapple chunks or tidbits.

8. Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.

9. Refrigerate before serving.

10. You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

1/2 kg mussels, steamed open and shelled chive-up-seafood-salad

1/2 kg prawns, steamed and shelled

1/4 head of red cabbage, shredded ( about 3 cups)

1/2 head green cabbage, shredded (about 6 cups)

1 medium half-ripe mango (manibalang), diced

Calories: 372

Carbohydrates (g): 14

Protein (g): 16

Fats (g): 28

Preparation Time: 20 min.

Cooking Time: 20 min.

Servings: 8-12