Margie Agacita Figuracioni - Entry [Short video can be viewed by clicking the icon next to the photo]
 Margie Agacita Figuracion - Entry 【The short video can be browsed by clicking the icon next to the photo】

 Participant: Diani Anggarawati
 Caregiver Intern: Chen Fuqian
 Dish: Purple Joy (Level 5)

 Contestant: Margie Agacita Figuracion
 Care Food Trainee: CHAN Fu Sin
 Dishes: Purple Delight (level 5)

 Food and ingredients:
 - 1 medium-sized sweet potato
 - Salmon 250-300 grams
 - 1 purple onion
 - 2 large lemons
 - Fresh radish (as needed)
 - Scallions (as needed)
 - 1 avocado
 - 1 can of chickpeas

 Seasonings and sauces:
 - 4-5 tablespoons of sesame oil
 - 1/4 teaspoon salt
 - 1/4 teaspoon ground and powdered black pepper
 - Sesame paste (as needed)
 - 25g unsalted butter
 - Sesame powder and seaweed powder for decoration
 - 1/3 cup of water

 Cooking method:

 
 First, place the salmon in the oven, wrap it in parchment paper, and add onions, lemon juice, lemon zest, radish, salt, and ground black pepper. Bake at 220 degrees Celsius for 15 minutes.
 
 Next, chop the onion and sauté it until it is caramelized and very soft, then let it cool.
 
 Peel the sweet potatoes, cut them into thin strips, and put them in a pot. Add a little sesame oil and stir-fry the sweet potatoes. Then add butter and continue stir-frying. Add a little water and simmer until cooked through, making sure not to overcook. Afterward, use a blender to blend the sweet potatoes to IDDSI level 5. To prevent the sweet potatoes from becoming too dry, add some water, sesame oil, and salt after blending, as the sweet potatoes are already quite sweet.
 
 Mix chickpeas with a small amount of chickpea juice, 2 tablespoons of sesame oil, and lemon juice. Slowly add the liquid and stir until it reaches a consistency similar to salad dressing. Season with salt.
 
 Next, shred the cooked salmon, adjust it to the desired IDDSI level 5, add the sautéed onions, chickpeas, chopped radish, salt and pepper, sesame paste and lemon sauce, mix well, and finally add sesame oil to enhance the aroma.
 
 Finally, chop the avocado or mash it lightly with a fork, and season with lemon juice, chopped scallions, salt, and pepper.
 
 Place a round mold on a plate, put in a sweet potato, then top with a salmon mixture, followed by an avocado. Finally, garnish with sesame powder and seaweed powder, and place a few slices of guacamole on top before serving.


 Ingredients:
 - Sweet Potato 1pc of med. size
 - Salmon 250-300 g
 - Purple Onion 1 large pc
 - Lemon 2 pcs
 -Fresh Dill Appropriate amount
 - Spring onion Appropriate amount
 - Avocado 1 pc
 - Chickpeas 1 can

 Seasoning and Sauce:
 Sesame Oil 4-5 tbsp
 - Salt 1/4 tsp
 - Black pepper crashed & Powder 1/4 tsp
 - Sesame Sauce Appropriate amount
 - Unsalted butter 25 g
 - Sesame powder & Seaweed Powder (For garnish) Appropriate amount
 - 1/3 cup of water

 Cooking Method:

 
 Poach salmon into oven using parchment paper add onion, lemon juice lemon skin, dill, salt & pepper crashed. Cook into the oven for 15 minutes with 2:20 Celsius.
 
 Chopped/minced onion and stir fry till caramelised and very soft. then let it cool.
 
 Peel off skin of the sweet potatoes then cut into small stripes then cook. into the pan add small amount of Sesame oil pour in the cut sweet potatoes stir add butter stir and add in some water simmer until cooked. make sure don't over cooked then USE THE FOOD PROCESSOR to reach the IDDISI level 5, to avoid dryness of sweet potato after hand mixing add some water sesame oil and salt. since the sweet potato is already sweet.
 
 Blend the chickpeas with some of the liquid from the chickpeas and 2tbs of sesame oil lemon juices lowly add the liquid to reach the form like a mayonnaise. then add salt to taste.
 
 Flakes the cooked salmon and break into desired IDDISI level 5, then add in cooked caramelised onion, chickpeas mayo, chopped dill, salt/pepper powder, sesame sauce and lemon sauce. mix well and add sesame oil for the aroma.
 
 Scoop Avocado chop/minced or use the fork to mash slightly and add in lemon juice, chop spring onion salt/pepper to taste.
 
 On the plate form a round shaped of the sweet potatoes then on top of is the salmon mixture and then the avocado. then garnish with the Sesame/seaweed powder and cut a small of the dill and decorate on top. then served.