TROPICAL SALADS can be eaten as meals on their own but taste best when served with curries and boiled rice which brings out their sharp, 0ften contrasting, flavours. Chillies are t0 Asian salads what fragrant oils, lemon ) uice and vmegars are tO Western salads. Whether combined with shrimp paste to make Sambal Belachan or simply pounded with lime jmce, chillies add that extra bite to a plate offruit or greens. More flavour is then introduced with shallots, onion and garlic—occasionally fried but usually raw. Sp icy salads are not just tangy. They are 0 飛 n flavoured with fragrant herbs and SPICes such as coriander leaves, spring onions, basil, Chinese celery and ginger flower ( わ″〃覊〃の . Herbs and roots such as galangal and lemongrass lift the simple cabbage and cucumber t0 great heights of gastronomic delight. A delicious feature of spicy salads is the use Of raw—often green—fruit. Green mangoes, belimbi (belimbing 4 望川 ) , ambarella ( 厖た 0 〃〃 g ) and pine 叩 ple all pack a great tangy flavour. Green papaya, water 叩 ple ( Ⅲわリ air) and starfruit ( わ浦″ルⅲ g ″ la 〃司 are chosen because of their texture or juiciness and the way they combine with the dressing or dip. Vegetables may be raw or lightly blanched, or a salad might combine both raw and blanched vegetables. Because of the high protein content 0f Asian salads, when eaten with rice they make a complete meal. However, ⅲ the typical communal eating style of Southeast Asia, a fish or meat dish would often be present to accompany the salad and rice. Nevertheless, there are a fe 、 salads which make great meals ⅲ their own right. Dishes such as Gado-Gado, Thai Glass Nood に Salad and Stuffed Beancurd may be taken alone or as part Of a rice meal. HOW TO PREPARE LIGHT SALADS From a dieter's point of view, many Asian salads have the added attraction of being 2 relatively free of oil. The ingredients that give the salads their flavours—such as chill- ies, salt or fish sauce, lime ) uice, shallots and herbs—are essenually fat-free. For salads contammg meat, use lean meat lnstead Of belly pork. Both meat and seafood items are usually steamed or boiled. The only exceptions to these fairly fat- free salads are those dishes calling for coconut milk or grated coconut, or which requrre an ingredient tO be fried, such as Stuffed Beancurd. Beancurd could always be steamed or boiled instead of deep- fried though as the sauce would supply enough flavour to make the dish tasty for someone on a diet. TO REDUCE PREPARATION TIMES The preparation times for salads can be reduced by havlng some of the ingredlents ready mixed. Sambal Belachan, which can be made ahead, bottled and refrigerated, keeps well. As do roasted and pounded peanuts, and toasted grated coconut. Nuoc mam, the combination 0f lime j mce, fish sauce, chillies and garlic that is used ⅲ Vietnamese salads can also be prepared ⅲ advance. Sha110ts, garlic and spring omons can be sliced or chopped and stored in boxes for several days although freshly prepared mgredients display more lntense flavours. The bulk of the herbs and fragrant roots, however, can only be prepared just before nuxing. Although commercial coconut milk is an easler option for many, do try to use fresh coconut milk wherever possible. HOW TO SEASON SALADS Because the flavours of spicy salads are sharp and distinctive, adjust them to suit personal preferences. Chillies can be very spicy or fairly bland. Tiny bird's-eye chillies are spicier than finger-length chillies; and long, thin chillies are spicier than fat ones. Vary the amount of salt or fish sauce and type and amount ofchillies to suit your taste.

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

Hae KOh Dip (prawn paste Dip) with Raw Vegeta bles or Fru its 1. Combine all the ingredients but omit the lime yuice if using sour fruit. 2. Serve with sliced raw vegetables like cucumbers, bangkuang (jicama) or sliced carrots. Sour or mild- flavoured fruits or fruits such as pineapple, green mango, starfruit, apple, guava or water apple are also excellent with this dip. 6 tablespoons black prawn paste ( わ ae ko わ ) 6 bird's-eye chillies, minced 2 tablespoon black soy sauce 4 tablespoons sugar ろ tablespoons lime juice Makes 250 m ば 1 cup) Preparation time: 10 mins 8

Nonya Sambal Timun (Pork & Cucumber SaIad) 200 g ( 7 (z) pork belly 1 large 0 「 2 small cucumbers 2 tablespoons dried prawns, soaked, cleaned and ground until fine Dressing 2 shallots, thinly sliced 1 / 2 tablespoon Sambal Belachan (page 7 ) 2 tablespoons lime juice 1 / 2 teaspoon salt 1. Simmer the pork belly in water for about 20 min- utes until it is cooked through. COOI, then slice thinly. 2. peel the cucumber and quarter it lengthwise. Remove the SO 代 centre and slice intO small pieces. 3. To prepare the Dressing, mix all the ingredients together in a large bowl. Add the dried prawns, pork and cucumber and tOSS 、 vell. 4. Serve with steamed rice. Serves 4 Preparation time: 30 mins AssembIing time: 15 mins 42

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

Vietnamese Chicken SaIad 500 g ( 1 (b) cabbage 200 g ( 7 (z) chicken breast, poached and shredded 2 shallots, thinly sliced ろ sprigs (1/2 cup) coriander leaves llarge spring onion, finely sliced Dressing 2 tablespoons fish sauce ろ tablespoons lime juice 4 cloves garlic, crushed 2 bird's-eye chillies, finely minced Garnish ろ tablespoons roasted, chopped peanuts 1 tablespoon fried shallots I. Remove the central core from the cabbage and dis- card, then shred the leaves finely. 2. Combine the cabbage, chicken, shallots, coriander leaves and spring onion in a large serving bO 、 'VI. 3. Combine all the Dressing ingredients in a smaller bowl and stir well. pour the Dressing over the salad and toss thoroughly. 4. Garnish with the peanuts and fried shallots and serve with steamed rice. Serves 4 Preparation time: 30 mins Assembling time: 5 mins 0 56

Vietnamese Papaya and Pork SaIad Dressing 2 tablespoons fish sauce 5 tablespoons juice from large green limes 4 cloves garlic, minced 4 bird's-eye chillies, minced 200 g ( 7 (z) small prawns 100 g ( 4 (z) belly pork 40 g ( 1 cup) mint leaves, chopped 20 g ( 1 / 2 cup) Thai basil leaves, torn intO strips 1 green papaya, shred- ded or grated (about 500 g/l lb) 30 I. BIanch the prawns for 1 to 2 minutes until they turn pink. COOI, then peel. 2. BoiI the pork in a little water for about 20 minutes untilcooked. Cool, then slice thinly. 3. Combine all the Dressing ingredients in a large bowl and stir well. Toss the pork, prawns, mint and basilleaves in the bowl with the Dressing, and arrange this on top of the shredded papaya ・ Serves 4 Preparation time: 30 mins Assembling time: 5 mins

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

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

\/ietnamese Cucumber SaIad 500 g ( 1 (b) cucumbers, peeled and quartered with SO 升 centre removed 200 g ( 7 (z) small fresh prawns, blanched and peeled 40 g ( 1 cup) mint leaves, chopped 20 g ( 1 / 2 cup) Thai basilleaves, torn intO thin strips 1 / 2 teaspoon salt 1 spring onion, finely sliced diagonally Dressing 2 tablespoons fish sauce ろ tablespoons Juice from large green limes 4 tablespoons garlic 2 bird's-eye chillies 1 tablespoon sugar 1. Quarter the cucumber lengthwise and remove the soft centre. Slice thinly, and place on a sheet 0f absorbent paper. Cover with another sheet 0f paper' and press dO 、 tO remove as moisture as POSSI- ble. 2. TO prepare the Dressing, mix all the ingredients well. Place the cucumber, prawns, mint, basil leaves and salt in a serving dish. pour the Dressing over the salad, toss well and garnish with the spring onion. serve with steamed rice. Serves 4 Preparation time: 20 mins Assembling time: 5 mins 32