Pecel (lndonesian Vegetable salad) Dressing 2 tablespoons tamarind pulp soaked in 250 ml ( 1 cup) water ろ red finger-length chill- ies, deseeded and chopped 1 / 2 tablespoon Sambal Belachan (page 7 ) 1 teaspoon Palm Sugar Syrup (page 9 ) 1 slice galangal 1 tablespoon chopped wild ginger flower 9un90 々 an n ) 1/2 teaspoon salt 2 tablespoons fried shallots 1 tablespoon fried sliced garlic 225 g ( 11 / 2 cups) crushed roasted peanuts 100 g ( 4 (Z) water spinach ( 々 angkon の 50 g ( 1 / 2 cup) finely sliced cucumber 50 g (3/4 cup) thinly sliced long beans 50 g (3/4 cup) thinly sliced cabbage 50 g (3/4 cup) shredded bangkuang (jicama) 50 g (3/4 cup) finely sliced 0 「 grated carrot 50 g ( 1 cup) cauliflower, cut florets Serves 4 Preparation time: 1 hour AssembIing time: 2 mins 1. Prepare the water spinach by removing the tough stems and any discoloured leaves and rinse well. Blanch for 5 seconds. Remove and immerse in ice cold water tO stop the cooking process. When COOI, make bundles with one or two stalks, depending on the size and tie up the bundles with pieces Of stem. Place the bundles and the remaining vegetables in a deep serving dish. 2. TO prepare the Dressing, soak the tamarind in water, then mash and strain, discarding the solids. Blend the chillies and Sambal Belachan with the tamarind juice until smooth. Stir in the Palm Sugar Syrup, galangal, wild ginger flower, salt, shallots' gar- lic and peanuts. 3. PIace all the vegetables in a large serving bowl and pour the Dressing over them. Serve with rice. 24

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 Thai Squid SaIad 1. Clean the squid and cut int0 bite-sized pieces. ろ 00 g ( 10 (Z) fresh squid Blanch the squid in boiling water very briefly until it 2 shallots, thinly sliced turns opaque. Remove lmmediately and drain' then 2 bird's-eye chillies, minced 1 small onion, thinly sliced place on a servmg platter. 2. Combine the shallots, chillies, onion, gingen lime 1 tablespoon finely sliced )uice and fish sauce. Add the tomato wedges spring young glnger 0n10n , coriander and mint leaves. 21 / 2 tablespoonslime juice 3. Top with the torn lettuce and serve immediately 1 1 / 2 tablespoons fish with steamed rice. sa u ce 1 medium tomato, cut intO Serves 4 wedges Preparation time: 45 mins 1 spring onion, chopped AssembIing time: 1 min 1 sprig coriander leaves, chopped 20 g (1/4 cup) mint leaves, chopped 1 head ( 100 引 / 2 oz) 厄 a green lettuce, torn

250 g 0 cups) shredded cabbage 2 shallots, thinly sliced 2 tablespoons Sambal Belachan (page 7 ) 1 tablespoon chopped wild ginger flower ( わ unga kantan) 5 tablespoons lime juice 1 teaspoon salt ろ 00 g ()O (z)large fresh prawns, blanched and peeled 50 coconut milk 250 m 収 1 cup) thick and shredded llarge cucumber, peeled Prawn Kerabu 1. Briefly blanch the shredded cabbage by placing it in a colander and pouring boiling water over it, then drain. 2. Combine the shallots, Sambal Belachan, wild ginger flower, lime juice and salt, then add the prawns, cucumber, cabbage and coconut milk. 、 1 ⅸ well. 3. Serve immediately with steamed rice. Serves 4 Preparation time: 30 mins Assembling time: 10 mins

Cabbage and Chicken Kerabu 15 g ( 1 cup) WOOd ear 1. Clean the softened wood ears by trimming off the woody or sandy bits. If the mushrooms are large, cut mushrooms, soaked in them intO small strips. COOk the mushrooms in boil- warm water tO soften ing water for about 5 t0 10 minutes depending on 5 shallots, thinly sliced their thickness. 1 tablespoon wild ginger flower ( カ″〃 90 々のね〃 ) 2. Mix the sliced shallots, ginger flower, SambaI 1 tablespoon Sambal Belachan, lime )llice, salt and WOOd ears together in a Belachan (page 7 ) large bowl. Add the chicken, cabbage and spring 5 tablespoons lime juice onion and tOSS well. 1 teaspoon salt 5. Serve lmmediately with steamed rice. 200 g ( 7 (z) chicken Serves 4 breast, poached and Preparation time: 30 mins shredded Assembling time: 2 mins 200 g 0 cups) finely shredded cabbage 1 spring onion, chopped / を 40

TOfu or bean curd comes ln VarlOUS forms. SOft tofu is silky and smooth whereas firm tofu has less water content and iS denser and stronger in flavour. Another type ofbean curd sometimes added to braised dishes or soups is fried bean curd, tau pok, which is generally sold in small rectangles. These are Often SOld on strings in Asia, but are elsewhere usually packed in plas- tic. They are light and spongy in texture, and need tO be dipped briefly in boiling water t0 remove the 0i1 before being used. Dried deep- fried bean curd has an almost nutty flavour and is particularly appreciated for the way it soaks up the liquid to which it is added. lt can be kept refrigerated for at least tWO weeks. Firm tofu Fried beancurd ( なⅢ 2 。た ) seeds and pod fibres mixed nese CLllSine. Having very little flavour, they are added in with the dried pulp. lt is t0 dishes for their crunchy used as a sourmg agent in texture and as a meat sub- many dishes. TO obtain stitute They are sold in plas- tamarind juice, soak the tic packets in most Asian pulp in warm water for 5 supermarkets and comes minutes, mash well and small, crinkly sheets. Soak 、 Vild ginger flowers ( わⅢ 7 覊 then strain and discard any them ⅲ water before using seeds and fibres. If using 〃の are the pink buds of and watch as they swell up the wild ginger plant, also already cleaned tamarind tO many times their original pulp, slightly reduce the known as torch ginger. They are highly aromatic and size. Wash well and discard amounts called for in the lend a subtle but distinct any hard bits in the centre recipes. The dried pulp fragrance t0 dishes 0f Malay of thelarger pieces. keeps indefinitely in an air- and Nonya origin. Ginger tight container. buds are available in fresh Yu tiao ( Chinese crullers ) are 2 long sticks 0f dough Water spinach is a highly markets and supermarkets. stuck together and then nutritious vegetable alSO deep -fried. Sometimes known as 〃 g 炻〃 g. Young called Chinese doughnuts ShOOtS are served as part ( ) Ⅲ char kwa) ′ ), they are Of a mixed platter Of raw savoury rather than sweet vegetables for dipping in and are traditionally eaten hot sauces, while the leaves with rice porridge (congee). and tender tips are Often They are available ⅲ Asian 、 VOOd ear mushrooms are a stir-fried. fresh markets. favourite ingredient in Chi- ノ 5

Yu Sheng (Chinese New Year Raw Fish Salad) 日 ou 「 Crackers 75 g ( 1 / 2 cup) plain flour 1 / 4 teaspoon baking pow- der 1 1 / 2 tablespoons water 1 tablespoon beaten egg 1 tablespoon sugar Pinch of salt Seasoned Fish 2 tablespoons lime Juice 1 / 2 teaspoon salt 1 / 4 teaspoon ground white pepper 1 / 4 teaspoon five spice powder 150 g ( 5 (z) fresh salmon, thinly sliced 150 g ( 1 cup) roasted peanuts, crushed ろ tablespoons toasted sesame seeds, crushed SaIad 5 cm ( 2 (n) young ginger, peeled and finely sliced 2 medium carrots, peeled and grated 0 「 sliced t0 yield 400 g ( 2 cups) 2 kaffir lime leaves, finely sliced 1 sprig coriander leaves, coarsely chopped 6 sweet pickled leeks or onions, thinly sliced 12 Co 旧 Salads Dressing ろ tablespoons plum sauce 2 tablespoons 0 ⅱ 5 teaspoons sugar Serves 4 Preparation time: 1 hour 30 mins 1. To prepare the Flour Crackers, sift the flour, salt and baking powder into a medium bowl. Combine the egg and water, and stir intO the flour tO form a SO 代 dough. ROII out thinly onto a floured surface and cut into strips. Heat the 0 ⅱ in a wok and deep-fry the strips 0f dough until crisp. Drain well, then crush coarsely and store in an air-tight jar. 2. ln a small bowl, combine the lime juice, salt, pepper and five spice powder and pour it over the fish, coating well. Sprinkle the peanuts and sesame seeds over the top. 3. ln a separate bowl, combine all the Dressing ingre- dients and stir until the sugar dissolves. 4. Arrange the carrots, ginger and other salad mgredients on a large serving platter. Top with the seasoned fish and flour crackers. Add the Dressing. AII the diners mix the salad by lightly tossing the ingredi- ents in the air together. The flour crackers can be prepared in advance or pur- chased from a Chinese confectionery shop. The eating ofYu Sheng during the Lunar NewYear is a custom unique tO Singapore but is spreading in the overseas Chinese world. The higher the toss, the better the luck will be for the diners.

Penang Fruit Rojak 1 kg ( 2 lbs) fresh tropical fruits (a combination of green mango, guava, pineapple, water apple and わ u kedondong) 1 tablespoon chopped wild ginger flower ( わ unga 々 an n ) Dressing 1 / 2 tablespoon tamarind pulp soaked in 2 table- spoons water 5 tablespoons sugar 6 tablespoons black prawn paste ( わ ae 々 0 わ ) 1 tablespoon ground dried red chillies, fried in 1 teaspoon 0 ⅱ 2 tablespoons lime juice 250 g ( 1 1 / 2 cups) ground roasted peanuts 1. Peel the fruit and cut into bite-sized pieces. 2. TO prepare the tamarind juice, mash and strain the tamarind and discard the solids. 3. Combine all the Dressing ingredients in a large salad bowl. Add the fruits and mix well to coat the pieces with the Dressing. Serve immediately. Adjust the lime juice according to the sourness of the fruits. Serves 4 Preparation time: 45 mins Assembling time: 5 mins 20

SambaI BeIachan (Fragrant Shrimp Paste ChilIi Sauce) 25 red finger-length chill- ies, deseeded 1 tablespoon dried shrimp paste ( わ e 朝 an ) , toa sted Pound the chillies with the toasted shrimp paste (belachan) until the chillies are fairly fine. Spoon the Sambal Belachan into a bottle and store in a refrigera- tor until needed. Makes 250 ml(l cup) Preparation time: 10 mins Sambal 1 / 2 tablespoon tamarind pulp soaked in 60 ml ( 1 / 4 cup) water 1/2 teaspoon ground dried red chillies 25 red finger-length chill- ies, deseeded 1 small onion, peeled 1 teaspoon dried shrimp paste ( わ e / ac わ an ) 1 tablespoon lime juice 1 tablespoon sugar Pinch of salt 75 g ( 1 / 2 cup) ground roasted peanuts This SambaI Belachan is basic to many salads and can be made ahead and bottled. To make it more spicy, add some bird's-eye chillies. Kacang (spicy peanut Dip) 1. Mash and strain the tamarind and discard the solids. 2. BIend the tamarind juice, chillies, onion and shrimp paste until fine. Stir in the lime juice, sugar, salt and peanuts to make a thick dip. 3. Serve with vegetables such as cucumber, bangkuang (jicama) and cabbage, blanched vegetables or green fruit. Adjust the amount Of lime juice tO suit the acid- Preparation time: 10 mins Makes 250 ml(l cup) ity of the fruits or vegetables used. Dips 7

Thai MackereI SaIad 1 small fresh whole mackerel ( 200 g/7 oz) 1 / 2 teaspoon salt 4 tablespoons 0 ⅱ 2 tablespoons fish sauce ろ tablespoonsJuice from large green limes 1 tablespoon sugar 2 shallots, thinly sliced 2 bird's-eye chillies, finely chopped 6 slices young ginger, finely sliced 2 kaffir lime leaves, finely sliced 50 g ( 1 ん cup) crushed roasted peanuts 1 sprig coriander leaves 2 heads 厄 a green lettuce, washed and torn intO bite- sized pieces 1. Clean and scale the fish and rub with the salt, then allow tO marinate for 10 minutes. Heat the 0 ⅱ in a wok and fry the fish until nicely browned. COOI, then flake the flesh, discarding the skin and bones. 2. Combine the flaked fish with all the other ingredi- ents except the coriander and lettuce and toss well. 3. Arrange the lettuce on a serving platter and place the fish mixture on top, then garnish with the conan- der leaves. Serve with rice. Serves 4 Preparation time: 45 mins AssembIing time: 5 mins Warm Salads 29