I was in the middle of building recipe for De Grazia’s next sweet menu when my phone rang; and it was from Trans 7, offering one-menu-cooking-shoot for “Warna” (one of their morning show)! I know I’m the lucky one to get such opportunity *big grind, thank God!
Excited? At the first time, not really to be honest. I was really really really into the experiment for my next recipe. Call me a single focus person, I do feel upset when there are things come on my way and try to steal my focus when I’m in the middle of doing something I really like. Including this one, this too-good-to-be-true offer, which in very sudden made me really NERVOUS! and AFRAID! and I started to talk to myself “what should I make”, “how should I speak”, I freaked out. My heart couldn’t stop thumping and telling me “Don’t take the opportunity! You are too busy with your new recipe for De Grazia. The offer is not worth it!”. Was I crazy? Oh yes, too crazy to be true with such thought.
Long story short, after a deep talk with my beloved boyfriend Sam and sister Alena, I could finally get my head straight and started to act Normal. I took the offer; started doing researches for food I’m going to make for the shoot; tried it at Alena’s home; and we liked it! So goes the shooting process on last Thursday, thank God I felt okay, and it will be on TV next Monday 30 April 2012, between 10.30-11.30 am, in “Warna” Trans 7.
From what I experienced here guys, I think I should share you this: “MYSELF IS MY BIGGEST ENEMY”. Seringkali bukan karena gaada kesempatan atau gaada skill yang bikin kita ga bisa maju atau ga bisa berhasil atau ga bisa menikmati pengalaman-pengalaman luar biasa yang tak terpikiran; its just simply because we are afraid of our own thought; we are afraid of leaving our comfort zone; we are afraid to be mocked by others; we are afraid that if we don’t do it right we will get disappointed so we just take the easiest way out: step back and surrender rather than taking the risk. I know we all have tendency to be afraid of leaving our comfort zone. All of that busy reasons I made before “I’m too busy with my next recipe”, etc etc actually was another way for me to say “I’m just too afraid of taking the chance; better play save with what I’ve been comfortable doing”. But I keep reminding myself that we only have one chance, only one! to live our life to the fullest! So let’s brave ourself to take chances, keep pushing ourself to the limit where sky is the limit, not thinking about what others think, and always do things RIGHT; opportunity given not to be taken for granted. Do it Best and let God do the rest.
Oh yes, as I grow up, I realize that life never goes according to our plans/as we expected. I think it’s cool, keeping us away from vanity; reminding us to be humble. Don’t you think??
Okay. Time for the food now. I call this one Salmon Wrap with Cucumber Yoghurt Dressing. Make the dressing at least 6 hours before serving time using:
- Spanish (Red) onion,
- Sweetened-Plain yoghurt,
- Mayonnaise (will give you home-made recipe next time; for now you can use store-bought),
- Olive oil,
- Paprika powder,
- Black pepper,
- Process the unpeeled and unseeded cucumber in a blender. Pour it into a mixing bowl.
- Process the peeled spanish onion in a blender. For my liking, I add 2 tbsp of the onion juice to 8 tbsp of the cucumber juice.
- Add 3 tbsp mayonnaise & 3 tbsp yoghurt, then add juice from 1/2 lemon.
- Mix them well, and drizzle with 3 tbsp olive oil while mixing.
- Season with 1/2 tsp salt, 1/2 tsp paprika powder, and 1/3 tsp black pepper.
- Cover and keep in fridge for at least 6 hours.
On the serving time, prepare the other ingredients:
- Salmon Fillet (I do with skin-off),
- Lettuce (any kinds of lettuce will do – I do with Icebergs),
- Flour Tortilla (will give you home-made recipe next time; for now you can use store-bought).
- Take your salmon out of fridge and let it sits in a room temperature for few minutes just before you cook them. Heat up your pan (no oil is required if you using non-stick pan). Season the salmon with salt and drizzle with oil, give it a rub. Put it on the heated pan. Cook for about 4 minutes each side. — Transfer it to a plate and let it cool down; then shred them to chunky bite size.
- Heat up your pan (griddle pan is preferable to create pretty caramelised pattern). Slice the zucchini in angle for about 4 mm thickness. Drizzle with oil and mix it well. Arrange them on the pan and cook for about 1-2 minutes each side. — Transfer it to a plate and let it cool down.
- Chiffonade or cut the lettuce leave into a long, thin strips. Set aside ready to be used.
- You can either microwave your flour tortilla, or toast them on a pan without any oil to warm them up.
- Lay the tortilla on a plate, add 1 tbsp lettuce in the middle. Put 5-6 bits of grilled zucchini on top. Top with shredded salmon. Drizzle with the dressing. Wrap them up. Itadakimasu!!
PS. I didn’t get chances to take picture of every step of the process (sorry for that).. And also forgot to take proper picture of my final food plating (overwhelmed by the nerve -_-). So this one is all I got. Thanks Trans 7!
Ohh and about the next de grazia’s recipe?? I’ll figure it out… Hopefully very soon! :p