Vietnamese Pork and Beansprout Salad Dressing 200 g ( 4 cu ps) 2 tablespoons fish sauce beansprouts, tails ろ tablespoons Juice from removed large green limes 50 g ( 1 / 2 cup) finely 4 cloves garlic, crushed shredded carrot 2 bird's-eye chillies, Serves 4 5 small onion, thinly Preparation time: 2 hours minced sliced Assembling time: 10 mins 1 tablespoon sugar 100 g ( 4 (z) belly pork, boiled and thinly sliced 1. Combine all the Dressing ingredients in a small 0 「 200 g ( 7 (z) small bowl and stir well. Pour the Dressing over the prawns, blanched and beansprouts, toss well and set aside tO marinate for at peeled least 2 hours. 2 tablespoons chopped 2. Add the carrot, onion and belly pork ()r prawns) to mint leaves the marinated beansprouts and mix well. Garnish 2 tablespoons Thai basil with the mint and basilleaves and peanuts. Serve with leaves, torn intO strips steamed rice. 2 tablespoons roasted crushed peanuts 4 Warm Salads 31
Tauhu Goreng (Fried Beancurd salad) 6 tablespoons Oil 1. TO prepare the Dressing, mash and strain the 4 firm beancurd cakes tamarind juice and discard the seeds. Then place all 400 g ( 8 cups) the ingredients in a small saucepan and bring tO a beansprouts, blanched boil. Simmer for 5 minutes then remove from the heat 1 medium cucumber, sliced and set aside. 2. Heat the oil in a wok and fry a beancurd cake. When the beancurd is brown, turn and fry the other Dressing 1 tablespoon tamarind side. Repeat with all four pieces. pulp soaked in 250 ml 3. Divide the beancurd, beansprouts and cucumber intO four serving plates. Pour the Dressing over the ( 1 cup) water 150 g ( 1 cup) roasted and beancurd and vegetables and serve. crushed peanuts Serves 4 6 cloves garlic, pounded Preparation time: 30 mins 1 tablespoon Sambal AssembIing time: 5 mins Belachan (page 7 ) 1 / 2 tablespoon lime juice 100 g ( 1 / 2 cup) sugar 2 tablespoons black soy sauce Salad Meals 61
ノ - Tau Pok Pau (Stuffed Beancurd Pouches) Dressing 500 g ( 6 cups) 1 tablespoon tamarind beansprouts, blanched pulp soaked in 60 ml(l/4 1 medium cucumber, cup) water peeled and shredded ろ tablespoons lime juice 150 g ( 51 / 2 (z) fried 1 / 2 teaspoon Sambal beancurd (tau pok), Belachan (page 7 ) sliced in half 2 tablespoons sugar 4 tablespoons black prawn paste ( わ ae 々 0 わ ) 150 g ( 1 cup) roasted peanuts, crushed I. BIanch the beansprouts in boiling water for 5 seconds, drain well and cool. Combine the bean- sprouts with the shredded cucumber and mix well. 2. Stuff the beancurd with the vegetable mixture. Grill (broil) the beancurd for 5 minutes on each side in a toaster oven, leaving it crisp but not singed. Cut each beancurd intO four pieces and transfer tO a serving plate. 3. TO prepare the Dressing, mash and strain the tamarind and remove the solids. Mix the tamarind juice with all the Other ingredients and stir until it thickens. Spoon the Dressing over the beancurd and serve lmmediately with rice. Serves 4 Preparation time: 30 mins AssembIing time: 15 mins 62 Salad Meals
Stuffed Beancurd 100 g ( 2 cups) blanched 1. TO prepare the Dressing, combine all the ingredi- beansprouts ents apart from the coriander leaves in a bowl, stir 1 small cucumber, peeled well then sprinkle the coriander leaves on top. and shredded 2. Mix the beansprouts and cucumber and set aside. 4 cakes firm beancurd, cut 3. Make a slit along one side of each cake of beancurd, into half scooping some out tO form a cavity. Taking care not tO 6 tablespoons 0 ⅱ tear the sides, fill the cavity with the vegetable mix- ture. Dressing: 4. ln a wok or frying pan, brown the beancurd quickly 5 fresh red finger-length in hOt Oil. TO prevent it sticking, only turn the bean- chillies curd once when it iS brown. Drain on a W1re rack. ろ slices ginger 5. Place the beancurd on individual servmg plates and 1 clove garlic, chopped spoon the Dressing over it. Serve with or without rice. 1 tablespoon rice vinegar 125 m ば 1 / 2 cup) water Serves 4 1 teaspoon sugar Preparation time: 30 mins 1 / 2 teaspoon salt Assembling time: 15 mins 1 sprig coriander leaves, chopped 60
ノー Singapore-styIe R0jak 2 cucumbers, peeled and cubed 100 g ( 1 / 2 cup) peeled and cubed pineapple 100 g ( 1 / 2 cup) わ angkuang (jicama), cubed 2 pieces ( 50 g/2 (Z) fried beancurd (tau po め , sliced 100 g ( 2 cups) beansprouts 100 g ( 4 (Z) water spinach ( ngko 四 ) 100 g ( 4 (z) jellyfish 0 「 preserved squid 1 tablespoon chopped ginger flowe 「 ( わ unga 々 an n ) 1 deep-fried dough stick ()u の , sliced 1. Cut the cucumber, pineapple, bangkuang and bean- curd intO bite-sized pieces. 2. BIanch the beansprouts and water spinach for 10 sec- onds, remove and drain. 3. Clean the jellyfish and cut into strips; peel and clean the squid and cut intO p ieces. 4. TO prepare the Dressing, mash and strain the tamarind and discard any solids tO Obtain JL1ice. Com- bine the tamarind juice with tWO thirds Of the crushed peanuts and all Other Dressing ingredients in a large salad bowl and mix well. 5. Add the vegetables and other ingredients and mix well. Garnish with the remaining peanuts and serve. The jellyfish and preserved squid for Singapore-style ROjak are readily available from Asian wet markets. Serves 4 Preparation time: 30 mins Assembling time: 5 mins Dressing 1 tablespoon tamarind pulp soaked in 2 tablespoons water ろ 00 g ( 2 cups) roasted peanuts, crushed 6 tablespoons black prawn paste ( わ ae k0 わ ) 4 tablespoons sugar ろ tablespoons lime juice 1 tablespoon ground dried red chillies, fried in 1 teaspoon Oil 3 18 Co 旧 SaIads
tropical salads Recipes by Lee Geok B0i Never have salads been so exciting! Take a fresh look at healthy greens and indulge in the spicy, tangyflavours 0fAsian salads. TropicaISa/ads offers you sensationalsalad dishes from ThaiIand, Vietnam, lndonesia, Singapore and Malaysia including Thai Green Mango SaIad, Vietnamese Pork and Beansprout Salad and Singapore-style R0jak. PERIPLUS
Karedog (Sundanese vegetable salad) Dressing: 100 g ( 2 cups) shredded 250 g ( 1 1 / 2 cups) roasted cabbage peanuts, crushed in a 1 large cucumber, SOft blender centre removed and 4 bird's-eye chillies, minced grated 0 「 thinly sliced ろ tablespoons lime Juice 50 g ( 1 / 2 cup) green 2 tablespoons Palm Sugar Serves 4 beans, thinly sliced Preparation time: 30 mins Syrup (page 9 ) 50 g ( 1 cup) Assembling time: 5 mins 1/2 teaspoon salt beansprouts, tails removed 2 tablespoons Thai basil 1. TO prepare the Dressing, mix all the ingredients well. leaves, chopped 2. Place the vegetables in a large serving bowl and pour the Dressing over the salad. Toss well and serve. TO ensure your salad is crisp, after washing, dry the vegetables on paper towels or spin in a salad spinner. 2 36
Urap (lndonesian coconut salad) 50 g ( 1 / 2 cup) freshly grated coconut 1 / 2 tablespoon Sambal BeIachan (page 7 ) 21 / 2 cm ( 1 (n) galangal, finely chopped 5 cloves garlic, finely chopped 2 tablespoons palm sugar 2 kaffir lime leaves, finely sliced 1/2 teaspoon salt 500 g ( / 4 cups) long beans, cut into lengths and blanched ろ OO g ( 6 cups) beansprouts, cleaned and blanched 2 shallots, thinly sliced 1. Dry-fry the coconut in a skillet over low heat, stir- ring constantly for 4 tO 5 minutes until the coconut turns golden brown. 2. Stir in the SambaI BeIachan, galangal, garlic and palm sugar and continue to fry for a further 3 minutes. Remove from the heat and stir in the lime leaves and salt. Set aside tO cool. 3. Combine the blanched vegetables and shallots with the COOled coconut mixture in a large bowl and serve at once 、 'Vith steamed rice. Serves 4 Preparation time: 20 mins AssembIing time: 5 mins Co 旧 SaIads 23
Kerabu Beehoon (Rice NoodIe salad) ろ 0 g ( 1 / 4 cup) dried 1. Remove any hard bits from the dried prawns, drain prawns, soaked in 肌旧 te 「 and grind in a blender or mortar until fine. for 10 minutes to soften 2. Cook the noodles in boiling water for about 3 ー 5 200 g ( 7 (z) dried rice minutes until the noodles are SO 代 . Drain. 3. Combine the Sambal BeIachan, shallots, dried vermicelli noodles (bee- prawns, grated coconut, lime )uice and salt in a large わ 00n ) 1 1 / 2 tablespoons Sambal bowl. Add the beansprouts, then m1X in the rice n00 ー dles and chopped herbs and toss well. Serve immedi- Belachan (page 7 ) 5 shallots, finely sliced ately. 50 g ( 1 / 2 cup) freshly grated coconut, toasted 5 tablespoons lime juice 1 teaspoon salt 200 g ( 4 cups) bea nsprouts, blanched 100 g ( 1 cup) chopped spring onions, coriander leaves and Chinese parsley Serves 4 Preparation time: 30 mins Assembling time: 15 mins Meals 51 Salad 7
Cold Salads Chinese New Year Raw Fish Salad 12 Green Mango Salad 14 lndonesian Coconut Salad 23 lndonesian Vegetable Salad 24 Pecel 24 Penang Fruit Rojak 20 Pineapple Kerabu 14 Singapore-style R0jak 18 Thai Squid Salad 10 Thai Raw Fish Salad 11 Thai Raw VegetabIe Salad with Shrimp Paste Dip 17 Urap 23 Yu Sheng 12 Dips Fragrant Shrimp Paste Chilli Sauce 7 Hae Koh Dip 8 Nam Prik Dip 9 Prawn Paste Dip 8 Sambal Belachan 7 Samb al Kachang 7 Spicy Peanut Dip 7 Palm Sugar Syrup 9 Thai Fish Sauce Chilli Dip 9 64 lndex Salad Meals Bangkuang in Lettuce Leaf Packets 54 Fried Beancurd Salad 61 Gado-Gado 48 lndonesian Mixed Salad with Peanut Dressing 48 扣 0 H00 Char 54 Kerabu Beehoon 51 Nasi Ulam 47 Rice Herb Salad 47 Rice Noodle Salad 51 Prawn Kerabu 50 Stuffed Beancurd 60 Stuffed Beancurd Pouches 62 Tauhu Goreng 61 Tau Pok Pau 62 Thai Glass Noodle Salad 52 Thai Grilled Beef Salad 59 Vietnamese Chicken Salad 56 Warm Salads Cabbage and Chicken Kerabu 40 Chicken Kerabu with Coconut 41 Grilled Eggplant Salad 37 Karedog 36 Nonya S amb al Timun 42 Pork and Cucumber Salad 42 Spicy Scallop Salad 26 Starfruit and Pork S alad 44 Sundanese Vegetable Salad 36 Thai Green Mango Salad 38 Thai Mackerel Salad 29 Thai Mushroom Salad 34 Thai Green Papaya Salad 35 Vietnamese Pork and Beansprout Salad 引 Vietnamese Cucumber Salad 32 Vietnamese Papaya and Pork Salad 30