Seasoned Top Shell 凉拌海螺片

 

Ingredients:

• 6 pieces Top Shell, sliced
• 1 red Chilli or Chilli Padi, sliced
• 2 Shallot, sliced
• 1 sprig Coriander, chopped
• 2 leaves Lettuce, sliced

Seasonings:

• Juice of 3 Calamansi
• a dash of Ground Black Pepper
• 1/2 teaspoon Worcestershire Sauce
• 1/2 - 1 teaspoon Sugar
• 1/2 teaspoon Sesame Seed Oil or Olive Oil

How to do it:

1. Place sliced lettuce in a dish and set aside.
2. Mix seasonings well.
3. Add in the sliced top shell and the rest of the ingredients.
4. Toss well.
5. Place the seasoned top shell on the lettuce and serve.

 

http://wokkingmum.blogspot.sg/2012/02/seasoned-topshell.html




 

Glass Noodle, Pork & Nut Spicy Salad ( Yum Woon Sain )

 

Ingredients for 2 People (Medium Hot)
100 gms Pork Mince
100 gms Glass Noodle
50 gms Peanut
20 gms Bird Chillies
1 Spring Onion
1 Sprig Coriander
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
200 ml Water
2 Garlic Cloves

Preparation
1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.

2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.

3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.

4. Toast the peanuts in a dry frying pan to bring out the flavour.

5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.

Serve With
Lettuce
Tomato
Beer or Spirits!


http://www.khiewchanta.com/archives/salads/



 

The Wonder Salad

By Amy Beh

Prep

Less than half hour |

Cook

Less than half hour

Ingredients

• 40g finely shredded carrot
• 30g finely shredded white radish
• 30g purple cabbage, finely shredded
• 30g cabbage, finely shredded
• 40g cucumber, halved, seeds removed and finely shredded
• 4 pickled leek, thinly sliced
• 5 pieces jackfruit, thinly sliced
• 2 segments of pomelo wedges, separate the sacs

Dressing (combined)

• 3 tbsp honey
• 2 tbsp sour plum sauce
• 1 lime, halved and squeezed for juice
1 tbsp orange marmalade
• A dash of salt
• 1 tbsp canola oil

Method

Arrange all shredded ingredients as desired on a serving platter.

Pour dressing ingredients over and toss up the salad evenly. Dish out and serve in individual salad bowls.



 http://kuali.com/recipes/view.aspx?r=4579


 

Kelp Salad

Kelp Salad
Ingredients
kelp
sesame oil
Maggi or other tasty light soy sauce
toasted sesame seeds and chopped spring onions to garnish
Method
1. Soak the kelp in lots of water for an hour. It will swell by 10 times or more. Wash under running water, then soak and rinse twice times more until no more sand is left in the bottom of your soaking basin.

2. Put the kelp in a large basin or container and add enough warm water and a couple of white vinegar (MIL said this is to stop the slime coming out but I don't find it any different from if I don't use vinegar so it's up to you) for 1 hour.

3. Drain very well. If kelp is in one long piece, cut it every 10 cm (4 ") and stack 2 or 3 on top of each other. Roll into a tight scroll and cut into small (1/2 cm) strips.

4. Soak the cut kelp in very cold water and drain very well. Keep in fridge to chill.

5. When needed, take some kelp out, put into a bowl and add sesame oil and light soy sauce to your taste. It should taste a bit more saltier than your usual dish. Transfer the dressed kelp onto a serving plate. The idea is to make sure the kelp does not sit in the liquid that comes out which would dilute the seasoning. Garnish and serve cold.


http://hungerhunger.blogspot.sg/2010/01/kelp-salad.html

Thai Mango Salad

Thai Mango Salad
Serves 4
Recipe Adapted from Lemon Grass and Sweet Basil by Khamtane SignavongIngredients:

3 garlic cloves
4 bird's eye chillies
30g roasted peanuts, lightly crushed
30g dried shrimps
8 cherry tomatoes
3 Tbsp fish sauce
2 tsp palm sugar (or brown sugar)
4 1/2 Tbsp fresh lime juice
250g green mango, grated into long thin strips
4 lettuce leaf for garnishing

Method:

1) Using a pestle and mortar, pound the garlic, chillies, peanuts and dried shrimps to a fine paste. (If you don't have a pestle and mortar, you can use a food processor and blist it for a few seconds - make sure it is not too fine)

2) Mix the paste with the cherry tomatoes, fish sauce, palm sugar and lime juice. Mix well then add the mango strips. Incorporate all ingredients and do a final taste. Adjust seasoning accordingly.

3) Line a serving dish with lettuce and pile the mango salad on top of it. Serve immediately.


http://sugareverythingnice.blogspot.sg/search/label/Thai

Yam Som-O (Spicy Pomelo Salad)

Yam Som-O (Spicy Pomelo Salad)Serves 6

Ingredients:

1 medium sized pomelo or 2 grapefruits
2 Tbsp lime juice
1 Tbsp fish sauce
1 Tbsp sugar
150g cooked prawns, sliced half lengthwise
200gm cooked chicken breast, shredded
2 Tbsp dessicated coconut
1/2 cup coconut cream
1 Tbsp dried shrimp, toasted and finely chopped
1 Tbsp toasted sesame seeds
Handful of mint leaves

Method:

1) Peel pomelo and shread the flesh. Leave as chunky pieces.

2) Place lime juice, fish sauce and sugar in a bowl and stir to mix until sugar has dissolved.

3) Then add in the prawns, chicken, dessicated coconut and coconut cream. Toss to coat the pomelo. Add in the mint leaves and transfer to serving platter. Sprinkle the top with dried shrimp and toasted sesame seeds and a few mint leaves.

4) Serve immediately as this salad does not keep over night.


http://sugareverythingnice.blogspot.sg/search/label/Chicken

MASHED PUMPKIN WITH CUCUMBER AND EGG

Ingredients:
A cup of chopped pumpkin
A hard-boiled egg, cooled down
1 Japanese cucumber, de-seeded and diced to small cubes
Japanese mayo
Salt
Black Pepper

Steps:
1. It’s best to do this a few hours before intended eating time for it to chill in the fridge.
2. Steam the pumpkin till they’re soft.
3. As much as you can, dry it on paper towels but don’t smash them or squeeze them.
4. Using a fork, mash the pumpkin into a thick paste. Chop up the hard boiled egg roughly and add it to the pumpkin.
5. Add some Japanese mayo but not too much, just eyeball the texture and taste. Season with salt and pepper.
6. Lastly, add the cucumber to the mix. Chill it in the fridge for at least half and hour.
7. Just before serving, sprinkle more of the chopped cucumber on the surface.
Enjoy!


http://www.featsoffeasts.com/mashed-pumpkin-cucumber-egg/

Thai Mango Salad

Ingredients:

400g mango
2 shallots, thinly sliced
2-3 red bird eye's chillies
3-4 tbsp fish sauce
4-5 tbsp lime juice
20g dried shrimps
40g peanuts, toasted
3-4 tbsp palm sugar
a handful of dried anchovies, toasted
a handful of coriander, to garnish

Directions:

1. Peel the green mango and shred with a zigzag peeler.
2. Soak the mango in ice cold water to make it crispy.
3. Slightly crush the chilies, shallots, dried shrimps and peanuts in a mortar. Then, put in fish sauce, lime juice, and palm sugar. Mix well.
4. Pour in the above mixture into the sliced mango. Mix well.
5. Garnish with some toasted anchovies and coriander. Serve as a side dish.


http://www.mycookinghut.com/2010/03/06/thai-mango-salad/

 

Mango With BC Spot Prawns Spring Rolls

Like most people, most weekends I tend to enjoy having a light and simple brunch at home. It could be having some simple savory tarts, pizza, pasta, or just a couple of spring rolls with my kids. This past weekend, I made my version of Mango With BC Spot Prawns Spring Rolls for brunch. Both the mango and Spot prawns are in season now, so they are very fresh and well priced. I served the spring rolls with some Vietnamese chili lime sauce. Simply divine!

Mango With BC Spot Prawns Spring Rolls

Ingredients

40 Large BC Spot Prawns, cooked and deveined
2 Large Ripe Mango, peeled, pitted and julienned
1 Packet (100 G) Pea Shoots
1 Small Bunch Basil Leaves, picked
1 Small Bunch Fresh Mint Leaves, picked
1 Head Boston Lettuce, separate leaves
20 Sheets Rice Paper, about 6 inches in diameter

Vietnamese Chili Lime Sauce
5 Thai Bird’s Eye Chilies, chopped
2 Cloves Garlic, finely chopped
4 Tbsp White Sugar
2 Lime, juiced
3 Tbsp Fish Sauce
½ Cup of Warm Water

Method

Chili Lime Sauce: In a small bowl, combine warm water and sugar. Stir until the sugar dissolved. Then mix in the chilies, garlic, lime juice and fish sauce.

To make the spring rolls, soften a rice paper by dipping into a pan of water for a few seconds. Lay flat and pat dry with a damp cloth. The rice paper will soften in about 15 seconds.

Place 2 prawns in the middle of the prepared rice paper, follow by mango, pea shoots, mint leaves, basil and top with lettuce leaves.

Bring one end of the sheet and roll up over the filling and press gently to compact. Serve immediately with the chili lime sauce.

http://www.seasaltwithfood.com/2010/05/mango-with-bc-spot-prawns-spring-rolls.html

 

 

 

Vietnamese Peanut Hoisin Dipping Sauce

• 1/2 cup water
• 4 Tbsp. creamy peanut butter, I used Jif reduced fat
• 4 Tbsp. Hoisin sauce
• 2 Tbsp. sugar

Put all in a blender and puree until smooth. Store any leftover in the refrigerator.

Chopped toasted peanuts for garnish

In a sauce bowl, add in the blended peanut hoisin sauce and garnish the top with some chopped toasted peanuts.

 

http://belachan2.blogspot.sg/2009/03/vietnamese-summer-rolls-and-best-peanut.html

 

 

 

Thai Style Topshell Mango Salad 泰式海螺芒果沙拉

材料：
鼓油海螺 1 罐（切薄片）
生茫果 1粒（切丝）
小葱头 3 粒（切细圈）
小辣椒 2–3 粒（切碎）

酱料：
罐头里的鼓油酱 几汤匙
酸梅酱 约半汤匙
鱼露、苹果醋（或柠檬汁)、糖 适量
黑酱油、麻油 几滴
清水 少许

做法：
1）混合酱料（自行调味到和自己的口味），加入小辣椒，稍微压小辣椒，让辣味出来。
2）要吃时淋在其他材料上，混合即可（冷冻后才吃也很好吃）。
注：照片中的芒果和小葱看起来很像很少，其实这只是一部分，我怕拍照时看不到海螺所以只加了一部分。


http://angelcookbakelove.blogspot.sg/2009/05/thai-style-topshell-mango-salad.html

Warm Handpull Chicken Salad with Sesame Dressing

Ingredients:

• 2 handfuls of chicken meat kept from the chicken soup (I used chicken breast.)
• 1 small cauliflower, wash and cut into pieces
• handful of green peas, wash and drain (I omitted this.)
• 1/2 cucumber, peel briefly, seeds removed & cut into strips
• extra virgin olive oil

Sesame Salad dressing:

• 1/2 cup water (I used hot water to dissolve the sesame paste easily.)
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp rice wine vinegar
• 1 tbsp ground sesame seeds (you can use black or white or both)
• 3 tbsp sesame paste chinese sesame paste or tahini
• 1 tsp sesame oil

Method:

1. With the chicken you saved from your chicken stock, hand pull the chicken meat into pieces, the texture by hand pull method is better than cutting with a knife !!!
2. Prepare the sesame sauce by mixing the above in a bowl and set aside.
3. Boil the cauliflower for a few minutes, not too long so they are still crunchy. (I added a bit of salt in the boiling water.)
4. Stir fry the green peas with a little olive oil for a minute or so and repeat the same for the cucumbers.
5. Let all cooked vegetables cool to room temperature.
6. Arrange the vegetables on a big round serving plate and the hand pulled chicken in the middle.
7. Garnish with some ground sesames and serve with the sesame dressing.

Read more: http://en.christinesrecipes.com/2010/09/warm-handpull-chicken-salad-with-sesame.html#ixzz2GXgton9z

Thai Green Papaya Salad (Som Tam)

Thai Green Papaya Salad (Som Tam) Recipe
Adapted from She Simmers

Ingredients:
1 clove garlic
1 or 2 red Thai bird’s eye chilies
2 tablespoons dried shrimp
Thai palm sugar, to taste
1/4 cup roasted peanuts
6 oz green papaya strands
6 cherry tomatoes (I used grape tomatoes)
1/3 cup long green beans, cut into 1-inch lengths
Fresh lime juice to taste
Fish sauce, to taste

Method:

1. Pound the garlic and bird’s eye chilies until they form a smooth paste.
2. Add the dried shrimp and pound until the pieces are broken up, but not completely pulverized.
3. Add the palm sugar (cut into small pieces), maybe 2-3 teaspoons at first. More more to taste later.
4. Add the peanuts and lightly pound until they are broken into tiny pieces, but not to the point where they form a thick paste.
5. Add the green beans and crush them with the mortar until they’re splitting and lightly bruised.
6. Add the papaya and tomatoes and pound on them to bruise them. You want to crush the tomatoes so they release their juices and give their flavor and color.
7. Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice to the mix.
8. Have in one hand a large spoon to help flip things over in and scrape down the sides of the mortar while your other hand pounds away with the pestle.
9. Keep pounding and flipping for a few seconds, add more fish sauce, lime juice, or palm sugar as needed.
10. Dish out and serve immediately.

http://rasamalaysia.com/green-papaya-salad/2/

Seaweed Salad

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Seaweed Salad Recipe
Ingredients:
1 oz. dried seaweed (miyeok)
1 teaspoon of dried red chili flakes
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Salt to taste
1 teaspoon honey or sugar
1/2 teaspoon white sesame seeds

Method:
Heat up a pot of water and bring it to boil.

Boil the dried seaweed for about 3 minutes or until they turn soft.

Drain the water and squeeze the excess water out of the seaweed. Set aside and let cool.

Add all seasonings and ingredients into the seaweed and toss well.

Chill in the fridge and serve cold.


http://rasamalaysia.com/seaweed-salad/2/


 

Mixed Berry and Banana Fruit Salad

Mixed Berry and Banana Fruit Salad Recipe

• Prep time: 15 minutes

Ingredients

• 2 cups hulled, roughly chopped strawberries
• A handful of raspberries
• 1 cup blueberries
• 1 apple, peeled, cored, roughly chopped
• 2 bananas, peeled and thickly sliced
• 1/2 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon honey

Method

Prep the berries before the bananas and apples, and add them to a large bowl. As soon as you add the bananas and apples, sprinkle lemon juice over them to keep them from getting brown. Add the zest and the honey and gently toss to combine.

Serve immediately. Or cover and chill for up to 2 hours before serving.
 

Yield: Serves 6-8.

http://www.simplyrecipes.com/recipes/mixed_berry_and_banana_fruit_salad/

 

Pesto Pasta Salad

Pesto Pasta Salad Recipe

Ingredients

• 4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
• 1 cup fresh basil pesto
• 2 Tbsp chopped green olives, or olive tapenade
• 1/4 cup pine nuts
• 1 cup frozen peas, defrosted (or fresh if you can get them)
• 12 ounces cherry tomatoes, halved
• Several fresh basil leaves, coarsely chopped
• 1 Tbsp olive oil
• Salt and pepper

Method

1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
 

Yield: Serves 6-8.

http://www.simplyrecipes.com/recipes/pesto_pasta_salad/