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Korean Salad with Shrimps & Green Caviar by Grace Tan

Korean salad with shrimps &green caviar (sea grapes seaweed). A sweet, spicy & savory salad for a different taste. I added in sea grapes seaweed (superfoods) in the salad with many nutritional values. If you love kimchi, you will love this Korean salad too! Give it a try! Read more in my new blog posting

Lemon Grass Prawn Salad by Andrew Lim‎

8 Prawns peeled and devein
1 half stalk of lemon grass; based with the back of a knife and finely chopped
1 tsp of sugar
1 tsp of fish sauce

Marinate the prawns with the lemon grass, sugar and fish sauce for at least an hour.
Pan grill till cooked and set aside to cool.

Sauce
2 tbsp fish sauce
2 tbsp of sugar
juice of 2 limes
2 chili padi; thickly sliced

Mix all the ingredients of the sauce in a bottle and stir/shake till the sugar dissolves. Taste and adjust accordingly to your liking.

Salad - You may use any vegetables you like
4 lemon grass; use only bottom portion; thinly sliced
2 bunches of coriander; roughly chopped
2 kaffir lime leaves; thinly sliced
2 cloves of garlic; finely chopped
3 shallots; thinly sliced
1 bunch of spring onion; thinly sliced
Handful of mint leaves
Lettuce
Cherry tomatoes

Mix the cooled prawns with the salad and pour over the sauce.
Toss and enjoy.

This is the best and simple video i can find on how to do the banana leaf cups:


Pickled Vegetables aka 酸菜 by Christine Tan

1 Japanese cucumber
1 roman lettuce
2 medium purple onions
1 carrot
2 handful of broccoli (you may use cauliflower too)😊

Skin off for onions & carrots
Wash all the mixed veg
Chop all veg into small things slices (good enough to have a nice crunch)

Place all chopped veg in a big bowl and mix it well with 1 teaspoon of salt
Set it aside for 20mins...pour the residue away (so that the veg will be more crunchy)

Place all the veg into a glass jar
Now...we prepare the liquid mixture
Add 6 tablespoons of sugar into 400ml of hot boiling water into a bowl
Stir it well ..then add 3 to 5 tablespoons of vinegar into the bowl and mix them together
Lastly...pour the liquid mixture into the mixed veg glass jar and leave it for 2 nights. You can sprinkle some roasted sesame seeds onto the pickled veg if you like😁
Enjoy!



Jap Chae by Sagnes Jane

INGREDIENTS

6 oz beef (filet mignon or boneless ribeye recommended for tenderness) cut into bit size strips (I use pork instead of beef.)
4 garlic cloves, minced, divided
1 TB plus 3 tsp granulated sugar, divided
4 TB soy sauce, divided
4 TB Asian toasted sesame oil, divided (caramel brown in color; found in Asian aisles of grocery stores)
olive oil for cooking
1 medium onion, thinly sliced
2 carrots, peeled and cut into matchsticks
4 large dried Shitake mushrooms, soaked in warm water 1-2 hours to soften, cut into thin strips
8 oz white mushrooms, thinly sliced
8 oz baby spinach leaves (bagged/prewashed is easiest)
10 oz Sweet potato starch noodles (sometimes called sweet potato vermicelli or Dangmyeon)
2 whole stalks green onion, ends removed, cut into bite size pieces
table salt and freshly ground black pepper
2 TB toasted sesame seeds for garnish

DIRECTIONS
In a bowl, combine beef with half of the minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil, and ¼ tsp ground bla…

Cucumber & Pineapple Salad by Jennie Grace Eu‎

Ingredients
1 cucumber - seeded and sliced
3 pieces pineapples sliced
1/2 carrot sliced thinly
1 small onion sliced finely
2 red chilli padi sliced thinly

Marinate Sauce
5 tablespoons of vinegar
1 tablespoon of fish sauce
1 tablespoon of Shaoxing wine
1 teaspoon of sesame oil
1 tablespoon of white sugar
2 limes squeezed

Method
Whisk the marinate sauces together in a mixing bowl until sugar are dissolved.

Toss the ingredients in the mixing bowl of marinate sauces and combine them well.

Cover the mixing bowl with plastic wrap and refrigerate overnight in the fridge



Blaukraut / German braised red cabbage by Jumi Tan

(Serve 4 person)

• 3 large onion
• 2 green apples
• A large red cabbage
• 3 tablespoon of sugar
• 1 tablespoon of salt
• 2 tablespoon of cornstarch
• Pepper to taste
• 3 tablespoon of oil
• 320ml vinegar
• 2 cups of water


Step 1: In a pot put oil, place in finely chopped onion and apple. Brown them
Step 2: Add water. Add in a whole large finely chopped red cabbage. Add in salt, sugar, pepper and apple cider. Use mid-low heat and cook it for 1 hour (Keep stiring every 10-15mins, remember)
Step 3: Before you off the fire, put in cornstarch (mix with water), tat will give your Blaukraut a shiny and glossy finish 》 也就是勾芡的意思
>>> Can keep this in the fridge for up to 2 weeks

Japchae by Jumi Tan

Step 1: Cook sweet potato starch noodle for abt 10mins until noodle is soft yet chewy
Step 2: Drain n season with lots of sesame oil & light soy sauce set aside.
Step 3: Boil spinach till soft, drain and chop into long pieces, season with sesame oil.
Step 4: In a hot pan, brown your minced garlic. Add in thinly sliced pork, carrot, fresh mushroom & onion. Stir-fried with light soy sauce and pepper
Step 5: Then combine all ingredients together (sweet potato starch noodle and spinach) and mixed well
Step 6: Garnished with sesame seeds (which I dont have). Serve

>>> The key to making Japchae, you MUST use a lot of sesame oil.



KFC Coleslaw by Lily Tan

Ingredients: (serves 6-8)
- 1 Head Cabbage (finely chopped) {about 8 cups}
- 1 Carrot (finely chopped) {about 1/4 cup}
- 2 tbsp Onion (finely chopped)

Dressing:
- 1/2 cup Mayonnaise
- 1/4 cup Milk
- 1/4 cup Buttermilk
- 2 1/2 tbsp Lemon Juice
- 1 1/2 tbsp White Vinegar
- 1/3 cup Sugar {about 75g}
- 1/2 tsp Salt
- 1/4 tsp Pepper

Steps:
1. Chop up raw cabbage, carrot and onion very finely {like size of rice grain} and put all in a large mixing bowl.

2. Combine all dressing ingredients in a bowl; stir well to ensure sugar has dissolved and mixture is well-combined and smooth.

3. Pour dressing over mixed veggies and mix well.

4. Refrigerate for at least 2-3 hrs before serving, but ideally overnight. Its taste gets better when chilled longer.



Green Papaya Salad ( Som Tum) by Rontree Chan

Handful of Shredded green papaya and carrots ( portion 2:1) keep in fridge.
4 gloves of Thai mini garlic or 2 garlic
1-2 chilli padi
1 kaffir lime juice and it's zest ( can use normal lime.
1-2 raw long bean cut to 2-3 inches length.
1 1/2 Tbsp of Palm sugar
1 Tbsp fish sauce.
4 cherry tomatoes cut half
2 Tbsp of fried dried shrimp
2 Tbsp of pan fried mini nuts ( pan fried with skin on for ard 10-15mins, keep moving the pan to prevent burn.) remove skin.

~In a Ziplock bag, put in garlic and Chilli. Use a rolling pin or bottom of bottle to crush and bruise it.
~ put in long beans, palm sugar, lime juice and fish sauce. Lightly smash on the long bean and mix till Palm sugar dissolve.
~ put in tomatoes, light crush it.
~ put in green papaya and carrot. Lightly smash on the papaya to let out juice. And shake the bag to mix well.
~ lastly add in the nuts and dried shrimp, shake and combine well to serve.




Thai Pomelo Salad by Jumi Tan

To make (for 3 person)

Step 1: Soak 3 small bundle of dong fen in water, after 20mins, cook it. When done, run it over cold tap water. Set one side.
Step 2: Pan fried 2 eggs. After done, cut them into thin strips.
Step 3: Devein and blanch some prawns
Step 4: Peel half a pomelo and one orange (optional)
Step 5: Cut one small red onion
Step 6: Mixed the above ingredients well and place in your bowl
Step 7: Make sauce (but feel free to adjust acc to your preference):
• 2 tablespoon of fish sauce
• 1 tablespoon of vinegar
• 1 teaspoon of chilli paste
• 1 teaspoon of sesame oil
• Juice of a lemon
• Juice of lime (x3)
• 2 tablespoon of honey
• Pepper to taste
• Chopped cilantro
Step 8: Pour sauce over the salad, placed roasted crush cashew nuts on top of salad



Mango Salsa by Vanessa Tay

1 Mango - peeled and diced
Half a Red Onion - diced finely
1-2 Tomato - diced
One chilli padi, deseed and chopped finely
* optional (I omit, due to children)
Zest of one Lime
3 tbsp of Lime Juice
1 stalk of Parsley - finely chopped
** I used English Parsley
1/2 - 1tsp Salt - your preference
Mix well and set aside in the fridge



Coleslaw (Gordon Ramsay's recipe) by Rita Choo

Ingredients
1) 3 onions, chopped
2) 3 carrots, grated
3) 1 small white cabbage shredded
4) 1 tbsp grain mustard (I used Djion Mustard)
5) 3 tbsp mayonnaise
6) Juice of a lemon
7) Sea salt
8) freshly ground black pepper

Method
Mix all the ingredients in a large bowl, season to taste.



Glass Noodle Salad (Yum Woon Sen) by Yuri Pistachio‎

For One portion (one pax serving)

1. One packet vermicelli
Soak in water while preparing others ingredient

2. I use shabu shabu lard (5pcs) instead of minced pork. Slice thinly and marinate with chilli padi (remove seeds) , a pinch of salt, just a little fish sauce, light soya sauce and sesame oil. (Set aside)

3. 1 red onion and slice thinly.

4. Cook vermicelli in boiling water about 5-6mins. Take out the vermicelli and soak in ice water.
Reuse the boiling water to cook the lard.

Once lard is cook then mix with red onion and add 1 chilli padi again (remove seeds) and squeeze 2 fresh limes (big one). Now add in vermicelli and mix it with 1/2tbsp sugar and 2 tbsp fish sauce.

I use agar-ration and adjusted to simple version without green. it depend how spicy or sour you want it to be. You can add sotong or prawn too. I didn't add any greens (veg) and seafood as I'm allergic to it.



Coleslaw with a Japanese twist by Anna Tan

300 gram of Beijing cabbage, finely cut1/2 Bombay onion, thinly cut
50 gram carrot, thinly cut in stripe
4 tbsp of Japanese mayonnaise
1 1/2 tbsp sesame paste-(asamurasaki sauce)
Dash of pepper
Generous bunch of bonito flakes

All mix together and garnish with bonito flakes.


Potato salad by Felicia Lo

Ingredients
3 large russet potatoes
1 egg - hard boiled
1 Japanese cucumber - remove core, diced
1 medium carrots - sliced thinly
1 tbsp honey
1/2 cup mayonnaise
Some Spring onion (green part)
Some red onion - chop small
Salt & black pepper to taste

Method
Cut the cucumber into strips and cubes. Boiled the egg in 12 minutes, take out and put in cold water, peeled off the shell and chop into pieces. Peeled and cut the potato to slice and put into the water just enough to cover the potato. Put some salt. Boil for 20 minutes or until cooked. Once done take out and use potato masher or fork to mash it. Put the carrot into the same pot boiled until cooked. Add all the above ingredients into the mashed potato together season with the salt, pepper, honey and mayo. Mix and combine throughly. Serve in both way, either straightaway or after chilled.

Mediterranean Pasta Salad by Lily Tan

Ingredients
{remember Colours, Colours, Colours!}

- Cooked Pasta (ideally small, colourful, fancy-shaped pasta)
Classic Ingredients:
- Onions (sliced)
- Black Olive (pitted, sliced)
- Feta Cheese (can break into smaller pieces if preferred)
- Tomatoes (fresh or sun-dried)
- Capsicum (happy colour - red, yellow or orange)
- Cucumbers (diced or sliced)
Optional Ingredients: {or simply any ingredient you like to create your very own version :D}
- Any salad greens
- Ham (diced)
- Beans (eg. chick peas, kidney beans)
- Avocado (diced or sliced)

Dressing
- Olive Oil
- EITHER Balsamic Vinegar {wine vinegar, taste sourish-sweet, grape-like flavour} - more well-received by adults
- OR Greek Dressing {zesty vinegar with lemon juice, taste sweet, sour and slightly salty} - for everyone, especially children
- Black Pepper

Method
Mix & toss all ingredients and olive oil in a large salad bowl. Refrigerate till ready to serve. Drizzle with either Balsamic Vinegar or Greek Dressing. Enjoy!

Spicy glass noodle salad by Winnie Kam‎

Main ingredients used are prawns and squid, you can have as many ingredients as you would like.

The dressing ingredients are as follow, you can tweak the amount of dressing ingredients to suit your preference ya and pending on the amount of ingredients you have.

4 garlic, fineley minced
2 big onions or shallots pending on your preference
Chillies (I put 4 bird eye chillies, adjust to your level of spiciness)
1 1/2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons warm water
1 tablespoon lime juice, or to taste
Lemon juice (i squeeze about half a lemon)

Thai Mango Salad by Janet Liew

Ingredients 1 green Thai mango (must b crunch) shred;
3 small onion slice thinly;
Handful cherry tomato (optional);
1 large chillie/ chillie padi shred;
Seasoning
1 tbsp palm sugar
1 tbsp fish sauce
1 tbsp Thai lime juice
PS: adjust sauce to ur liking
Garnish
Roasted peanut
Roasted dried prawns/hae bee hiam oso can
Coriander leaves
Post link: https://www.facebook.com/photo.php?fbid=10203205209114228&set=pcb.746578018744610&type=1&theater

Honey Fruity Salad Prawns by Sugar Ng


Ingredients
Marinate prawns 1-2 hrs lightly with salt, light soya sauce, sesame oil, cornflour
Heat oil
Coat prawn thinly egg white , then corn flour
Deepfried till just cook
Drained
Ur choice of fruits( I do honeydew and mango)
Toss prawns and fruits in mayo.
Optional: u may drizzle bit of honey or condense milk

 Anytype of mayo : I used jap mayo

Post link: https://m.facebook.com/groups/475176279218120?view=permalink&id=726877200714692&ref=m_notif&notif_t=like&_rdr#_=_

Nyonya Salad with Cucumbers by Florence Neo