Potato And Glass Noodle Salad Recipe
Ingredients
2 piecesMedium sized potatoes, peeled and cut into 8 parts
170 gGlass noodles, soaked in hot water until soft
1 pieceOnion, finely sliced
4 stalksSpring onions, finely sliced
5 tbspLemon juice
4 tbspVegetable oil
4 tbspGram flour
3 tbspFish sauce
1 tspGround turmeric
1 tspGrated lemon rind
-Salt and black pepper
Method :
Cook potatoes in boiling water for 15 minutes until tender but firm, drain and set aside.
Cook noodles in boiling water for 3 minutes, drain and rinse under cold running water.
Heat oil in a wok, add onion and turmeric and fry until golden brown, then drain the onion and reserve the oil.
Heat a small pan and add the gram flour and stir constantly for approx. 4 minutes until it turns light golden brown in color.
Combine the potatoes, noodles and fried onion in a large bowl, then add the reserved oil and the toasted gram flour with the lemon and juice, fish sauce and spring onions.
Mix together well and adjust the seasoning to taste if necessary and serve immediately.
Bean Curd and Cucumber Salad Recipe
( tahu goreng ketjap )
nutritious and refreshing salad with a hot, sweet and sour dressing that is ideal for buffet.
Ingredients
1 piece Medium cucumber
1 square Fresh bean curd
120 g Bean sprouts, trimmed and rinsed
- Oil for frying
- Pinch of salt
The dressing
1 piece Small onion, grated
2 cloves Garlic, crushed
3 tbsp Dark soy sauce
2 tbsp Rice wine
2 tsp Dark brown sugar
1/2 tsp Chili powder
- A pinch of salt
- Celery leaves to garnish
Method :
Trim off the cucumber ends and cube the cucumber, then sprinkle with salt and set aside.
Heat oil in a wok and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper and cut into cubes.
Prepare the dressing by blending together the garlic, onion and chili powder, then stir in the soy sauce, rice wine and salt to taste.
Just before serving, rinse the cucumber under cold running water, then drain and dry thoroughly.
Toss the cucumber, bean curd and bean sprout together in a salad bowl and pour over the dressing.
Garnish with the celery leaves and serve the salad as soon as it is ready
Thai Seafood Salad Recipe
This seafood salad with chili, lemon grass and fish sauce is light and refreshing.
Ingredients
225 g White fish meat
225 g Raw shrimps
225 g Raw, ready-prepared squids
8 pieces Scallop, shelled
3 tbsp Olive oil
- Small mixed lettuce leaves and coriander sprigs to serve
The Dressing
5 cm Lemon grass stalk, finely chopped
2 pieces Small fresh red chilies, seeded and finely chopped
2 stalks Shallots, thinly sliced
2 pieces Kaffir lime leaves, shredded
2 tbsp Fish sauce (nam pla)
2 tbsp Lime juice
2 tbsp Rice vinegar
2 tsp Caster sugar
Method :
Slit open the body of the squids, score the flesh, then cut into square pieces.
Peel and de-vein shrimps and rinse in running water and drain well.
Remove the dark beard-like fringe and tough muscle from the scallops.
Cube the fish meat.
Heat wok, add oil and swirl it around, then add the shrimps and stir-fry for approx. 2 minutes or until shrimps turn pink. Transfer to a bowl.
Stir-fry the squid and scallops for approx. 1 minute or until opaque and add to the shrimps.
Stir-fry the white fish meat for approx. 2 minutes, remove and add to the other seafood, reserve any juices left in the wok.
Combine all the dressing ingredients in a small bowl with the reserved juices from the wok and mix well.
Pour the dressing over the seafood and toss gently.
Arrange the lettuce leaves and coriander sprigs on four individual plates and divide the seafood in equal portion and serve immediately
Reply With Quote
Posting Permissions