I have created an (ehem) excitingly new recipe as inspired by Mr. Choi's "Hot Prawn Salad." In the absence of prawns in the locality and rushing to get this salad done (deadline is at 5pm as told), I thought of alternatives and hopefully it will be loved by relatives at tonight's partey! Instead of the usual cold dressing, I'll make it this version with a warm dressing due to lack of cooling time...

The salad is topped with marinated chicken breast fillet fried to crispy golden brown (with party time in the next hour, I'm musing if the crispiness is still there). Fruit cocktail straight from the can plus diced apples, carrots, cucumber with whole corn kernels and boiled marble potatoes make up the whole package. Warmed dressing of cream, condensed milk and some mayo wrap it up.

Now... it's Bon Appetite!!

Updated: 12/27/2009

Due to (ehem! hehe) public demand, here's how I was able to pull it through:

Salad

* 1 big can of your usual favorite Fruit Cocktail, drained
* a cupful (or depending on whether you want more) of whole corn kernels, diced cucumber, diced carrots, nata de coco
* loads of marble potatoes (grocery stores usually sell this miniature bite-sized patata)

Dressing

* 2 big cans of Alaska condensada (Alaska brand for nostalgia)
* 3 Nestlé cream tetrapacks (If you opt for low-cholesterol, go for Del Monte All purpose cream)
* some spoonful of Lady’s Choice Mayonnaise
* Loads of L.O.V.E.

Drain the fruit cocktail from can. Boil the potatoes until done. Mix the ingredients slowly. Be careful not to cut, slice or smash the fruits (LoL). Simmer the dressing until about slightly hot.

Serve warm.

As requested by Weng, we put aside some of it and chilled it overnight. I was checking the cold taste and I am amazed how the cucumber changes the whole structure of this salad. It was quite refreshing to the bite.