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

HOW tO shred green mango TO prepare shredded green, 0 「 young, mango. first peelthe fruit and discard the skin. Take the peeled fruit in the palm of your hand and, with a chopping motion. make cutslength- wise intO the mango. Cut all the way down tO the seed if possible. The next step is tO slice across the top of the mango (make sure tO cut away from your body). This will yield long slender shreds of mango. Turn the mango in yourhand and repeat b0th steps until you have shredded the whole fruit. げ you are not comfortable with this method. use a mandolin 0 「 a coarse grater. How to shred green papaya TO prepare shredded green, 0 「 young, papaya. first peelthe fruit and discard the skin. Next. slice the papaya in half lengthwise to expose the seeds. Scrape out the seeds and discard. Shred the peeled papaya halves using a regular hand-held vegetable grater using the finest blade.

pineapple Kerabu 1 / 2 tablespoon Sambal Belachan (page 7 ) 1 1 / 2 tablespoons sugar 2 tablespoons black soy sauce 600 g 0 cups) coarsely chopped fresh pineap- 1 shallot, thinly sliced 1. Combine the sambal Belachan with the sugar and soy sauce. stir in the pineapple and shallots and mix well. 2. serve with steamed rice and Other side dishes. Serves 4 Preparation time: 15 mins Green Mango Salad 1 / 2 tablespoon Sambal Belachan (page 7 ) 1 tablespoon black prawn paste ( わ ae k0 わ ) 1 tablespoon sugar 2 tablespoons black soy sa u ce ろ OO g ( 2 cups) peeled and shredded or grated green mango 14 1. Mix the Sambal Belachan with the black prawn paste ( 〃“〃 ) , sugar and black soy sauce. Add the shredded mango and mix well. 2. serve with steamed rice. Serves 4 Preparation time: 15 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

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

宿 Nasi Ulam (Rice Herb salad) 100 g ( 4 (z) salted fish 2 tablespoons 0 ⅱ 100 g ( 1 1 / 2 cups) shredded cabbage 1 tablespoon Sambal Belachan (page 7 ) 2 shallots, thinly sliced 1 tablespoon lime juice 600 g ( 6 cups) freshly cooked rice 1 teaspoon salt 1 medium cucumber, peeled and shredded 5 sprigs coriander leaves 20 g ( 1 / 2 cups) fresh Thai basil 1. Rinse the salted fish and dry with paper towels. Slice thinly. Heat the oil in a pan and fry the salted fish until fragrant and crisp. Remove the fish from the pan and cool. Pound the fish until smooth then set aside. 2. Blanch the cabbage by placing it in a colander and pouring boiling water over it. Drain and dry, pressmg tO remove as much 、 vater as possible. 3. Combine the Sambal Belachan with the shallots and lime juice in a large bowl. Add the rice, salt, cab- bage and salted fish and toss well until thoroughly mixed. Add the cucumber, coriander and basilleaves and toss, then serve immediately,. Serves 4 Preparation time: 30 mins Assembling time: 15 mins Salad Meals 47

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

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