CASUALLY DRESSED SALMON (Serves 2)

INGREDIENTS
• 2 Salmon steaks, 1 inch thick
• 1 Lemon, sliced
• 2 tbsp Butter or Margarine
• 1/3 cup JC Japanese Dressing MISO (or flavour of your choice)

DIRECTIONS
1. In a frying pan, melt butter, and cook salmon steaks on both sides, about 3 minutes each side.
   
2. Transfer the salmon steak onto a plate, and garnish with the lemon slices.
   
3. Drizzle JC Japanese Dressing on top.

Suggestion: Can serve with seasonal vegetables and rice or potato of choice.

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STIR-FRY CHICKEN (Serves 2)

INGREDIENTS
• 2 tbsp Butter or Margarine
• 2 Chicken breasts (skin removed, cut into strips)
• 1/2 head of Broccoli, chopped in pieces
• 1 Carrot, very thinly sliced
• 6 Mushrooms, thinly sliced
• 1 Red Peppers, thinly sliced
• 1 Green Peppers, thinly sliced
• ½ cup(125ml) JC Japanese Dressing ORIGINAL (or flavour of your choice)

DIRECTIONS
1. Marinate the chicken breast in a ¼ cup of the JC Japanese Dressing ORIGINAL.
   
2. In a pot, bring water to a boil, and add the broccoli and carrots and boil for about 2 minutes. Drain water.
   
3. In a frying pan, melt butter, and cook the marinated chicken thoroughly. Add in the mushrooms, red and green peppers, carrots and broccoli in that order. Take the pan off heat, add remaining ¼ cup of JC Japanese Dressing and toss. Transfer to plate.

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PASTA WITH SHRIMP (Serves 4)

INGREDIENTS
• 400g Pasta (Fettuccine)
• 2 cups Tomatoes, diced
• 16 Shrimps
• 225g Cottage cheese
• ½ cup Cucumbers, sliced
• ¼ cup Onions, chopped
• 1 cup JC Japanese Dressing GINGER (or flavours of your choice)

DIRECTIONS
1. In a large pot, boil water, and add pasta. Cook until al dente. Drain water.
   
2. In another pot, boil water, and add shrimp. Cook until pink in colour. Drain water.
   
3. In a large bowl, toss the pasta, tomatoes, cucumbers and onions with JC Japanese Dressing, and top with the shrimp and cheese.

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HOT POTATO SALAD (Serves 4)

INGREDIENTS
• 4 Medium potatoes
• 4 Bacon slices, diced
• ½ Onion, chopped
• 1 tbsp Salt
• 2 tbsp Butter or margarine
• ¼ cup (60ml) JC Japanese Dressing ORIGINAL (or flavours of your choice)

DIRECTIONS
1. Peel the potatoes, and dice into 2-3cm pieces. In a medium-sized pot, boil 2L water. Add salt, and then the potatoes. Cook until tender. Drain water.
   
2. Melt butter in a frying pan, and cook the bacon and onions thoroughly. Add the potatoes and continue cooking.
   
3. Finally, add JC Japanese Dressing and transfer the potato salad to a bowl.
   

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