 |
This spicy, sweet and sour
salad or Asian Slaw flavored with aromatic toasted peanuts and
sesame seeds is one of the most authenticated Nyonya cuisine of
South East Asia. |
Ingredients
-
Cucumber, carrot, cabbage,
cauliflower, eggplant - 250 grams each
-
Long beans, angle beans, shallots,
garlic, sliced chilies - 200 grams each
-
Toasted peanuts - 1 cup
-
White sesame seeds (toasted) - 2
tablespoons
-
Tamarind juice - 4 tablespoons
-
Salt 1 tablespoon
-
Sugar - 200 grams
-
Water - 4 cups
-
Vinegar - ½ cup
-
Cooking oil - 8 tablespoons
Spices (Blend into paste)
-
Shallot - 200 grams
-
Garlic , belachan - 60
grams each
-
Ginger - 50 grams
-
Turmeric - 120 grams
-
Coriander powder - 2 tablespoons
-
Chili paste - 7 tablespoons
-
Buah keras - 8 pieces
-
Lemongrass - 4 stalks
Method
-
Wash and cut all vegetables into
small dices and set aside. Pickle cucumber with 5 tablespoons of
sugar and 6 tablespoons of vinegar for 45 minutes, drained and
set aside.
-
Bring 4 cups of water, ½ cup of
vinegar and all vegetables to a gentle boil for 2 minutes.
Remove, drain and squeeze dry with a clean cloth.
-
Heat up 8 tablespoons of cooking
oil in a wok, stir fry all blended spice to fragrant. Add tamarind
juice, sugar and salt to mix well. Off the heat and let it cool
a little then add in all vegetables and pickled cucumber. Stir
to mix well and dish up.
-
Garnish with toasted peanuts and
sesame seeds and serve.
|