Salads and Vegetables

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Contents

1. Achar
2. Aubergine Croquettes
3. Beans Stir Fry
4. Beetroot Salad
5. Broccoli Stir Fried
6. Chicken Salad
7. Cucumber and Carrot Pickle
8. Kangkong Stir Fried
9. Lotus Root with Minced Pork
10. Papaya Salad
11. Snake Beans with Minced Pork and Chilli Bean Paste
12. Squid Salad with Kangkong
13. Wonga Bak Stew (Chinese Cabbage Stew)
14. YeeSang
15. Zucchini Patties

Achar

Created 2014-05-06 · Updated 2016-12-01

Ingredients

• 1/2 head cabbage, cut into 4 and then into 2 cm pieces
• 1 head cauliflower, cut into smaller florets
• 4 lebanese cucumber, cut in 2 lengthwise and scoop out the seeds,

Method

1. Put about 4 litres water into a 5 litre pot and bring it to a boil Add in 1 cup of white vinegar and 1 teaspoon salt scald the vegetables in the water for about 5 minutes at a time Drain in a colander Saute the spices in a large pot with1/3 cup oil till fragrant Add in the apple cider vinegar and sugar and salt And let it simmer for 5 minutes.
2. Add in the drained vegetables and mix well Let the vegetables cook in the spices for about 25 minutes at medium heat.
3. Stirring occasionally Add in the roasted peanuts and sesame seed and mix well.
4. Dish up and let it cool.
5. When it is cooled put them in a plastic container and keep in the refrigerator for up to 3 weeks It taste better overnight.
6. HALF THE RECIPE IF YOU DO NOT HAVE A LARGE POT .
7. cut into 3 cm lengths and julienne 1 bundle snake beans or 250 gm green beans, cut into 3 cm lengths 4 carrots, peeled cut into 3 cm rounds and julienne 400 gm roasted peanuts, coarsely ground 100 gm roasted sesame seeds 1 1/2 cup apple cider vinegar 6 tablespoon sugar 1 teaspoon salt ---------------------------------------------------------- ---------------------------------------------------------- SPICES ---------------------------------------------------------- 3/4 teaspoon chilly powder 3 tablespoon coriander powder 3/4 teaspoon turmeric powder 3/4 teaspoon galangal powder 1/2 teaspoon lemongrass powder ---------------------------------------------------------- ---------------------------------------------------------- GRIND INTO A PASTE ---------------------------------------------------------- 1 large onion 6 cloves garlic 5 cm ginger 4 macadamia nuts Servings

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Aubergine Croquettes

Created 2015-05-02 · Updated 2016-12-03

Ingredients

• 4 Medium Aubergines
• 280gm Cooked Desiree Potatoes, mashed
• 1 x 60gm egg
• 140g Feta, crumbled
• 20gm Parmesan, grated
• 1/2 teaspoon salt [optional ]
• 200gm white breadcrumbs.
• Sunflower Oil for frying

Method

1. Cut the aubergines into half . Brush cut side with oil and bake in the over for 30-45 minutes.
2. Use a spoon to scope out the flesh. Place in a colander and let drain for 30 minutes.
3. Place the aubergine flesh in a bowl. Add the potatoes, feta cheese and parmesan and some pepper.
4. Bring everything together gently with a fork .
5. Add in the breadcrumbs and mix to have a stiif batter.
6. Use a spoon to scope up the batter and fry till golden.

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Beans Stir Fry

Created 2014-05-11 · Updated 2016-12-01

Ingredients

• 300 gm green beans, top and tail, cut into 3 cm pieces
• 2 cloves garlic, chopped
• salt

Method

1. Pour 1 tablespoon oil into a saucepan and saute the garlic with the salt till fragrant.
2. Add in the beans and pour in 1/2 cup water.
3. Cover the saucepan with a lid and let it cook for about 2 minutes.
4. Remove cover and stir the beans.
5. Dish on to a plate and serve.

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Beetroot Salad

Created 2014-05-07 · Updated 2016-12-01

Ingredients

• 2 Beetroot grated
• 1/2 bunch parsley, washed and chopped
• Juice of one Lime

Method

1. Put the grated beetroot and chopped parsley into a bowl and squeeze the juice of one lemon into it.
2. Mix well and serve.
3. Note: This is a cleansing salad

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Broccoli Stir Fried

Created 2014-05-11 · Updated 2016-12-01

Ingredients

• 1 Head of broccoli cut into small florets
• 2 Cloves garlic, minced

Method

1. Heat a tablespoon oil in a saucepan.
2. Saute the garlic with a 1/4 teaspoon salt Add in broccoli and 1/4 cup water and cover the pan and let it cook for 2 minutes.
3. Open the lid and stir the vegetable and dish up on to a plate.

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Chicken Salad

Created 2014-05-07 · Updated 2016-12-01

Ingredients

• 1 BBQ chicken
• 3 Mandarins peeled and skin remove from the segments.
• 2 cucumbers cut into cubes
• 1/4 rock mellon cut into small slices
• 2 tablespoon Fish Sauce
• Juice of 1 lemon
• Dissolve 2 tablespoon palm sugar in 2 tablespoon hot water
• 2 tablespoon roasted sesame seeds.
• 2 tablespoon chopped coriander.

Method

1. Shred the chicken into pieces.
2. Add in the lemon juice, fish sauce and palm sugar and roasted sesame.
3. Mix well Put 1/2 the cucumber cubes on the centre of the plate.
4. Add half the rock melon pieces.
5. Make a ring of mandarin segments around the plate.
6. Put half the chicken mixture in the centre of the plate and top with coriander.
7. Repeat with the remainder ingredients on another plate.
8. This recipe is enough for 2 plates of salad

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Cucumber and Carrot Pickle

Created 2014-09-07 · Updated 2016-12-01

Ingredients

• 2 Lebanese Cucumber, thinly sliced.
• 2 Medium Carrots, thinly scrape
• Sugar and Vinegar

Method

1. Put the vegetables in a bowl and add in 2 Tablespoon sugar and 1/4 cup apple cider vinegar or the juice of one large lemon.
2. Add in 2 tablespoon Soya Sauce and 1 clove chopped garlic.
3. Note:
4. You can grate the carrots and juliene the cucumber and also grate 1 golden beetroot and mix with the sugar and vinegar.

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Kangkong Stir Fried

Created 2014-05-11 · Updated 2016-12-01

Ingredients

• 2 bunches of Kangkong washed and cut into 3 cm lengths
• 3 cloves garlic, minced
• 1 red chilli sliced
• 1 piece nam eye ( fermented bean curd) mashed with 2 tablespoon water.

Method

1. Pour a tablespoon olive oil into a pot and sauté the garlic and chilli Add in the Kangkong and pour in the sauce.
2. Cover the pot for a minute or two, remove the cover and stir the vegetable till it has wilted.
3. Dish up and serve.
4. Note: No salt is required because the nam eye is salty

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Lotus Root with Minced Pork

Created 2014-05-11 · Updated 2016-12-01

Ingredients

• 1 big piece lotus root
• 150 gm minced pork
• salt
• 2 tablespoon black caramel sauce
• 3 cloves garlic, chopped

Method

1. Peel and cut the lotus into pieces Pour 1 tablespoon oil into a saucepan and saute the garlic and salt till fragrant.
2. Add in the minced pork and stir fry till the pork is cooked.
3. Add in the lotus roots and caramel sauce. Stir till well mixed.
4. Pour in one cup water and cover the pan.
5. Let it simmer at medium heat, stirring occasionally until a little liquid is left and the lotus roots are slightly tender.
6. Thicken the sauce with a teaspoon cornflour mix with 2 tablespoon water.
7. Dish up and serve.

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Papaya Salad

Created 2014-05-07 · Updated 2016-12-01

Ingredients

• 1 green papaya
• 5 kaffir lime leaves (shredded)
• Juice of 1 lemon
• 3 tablespoon fish sauce
• 3 tablespoon Sugar
• 1/2 cup roasted peanut (coarsely ground)
• 1 teaspoon chilly sauce
• 1 Clove of Garlic, minced

Method

1. Use a fine grater and grate the papaya into a bowl.
2. Add in the kaffir lime leaves Mix the lemon juice, fish sauce, sugar and chilli together and pour over the grated papaya.
3. Sprinkle the peanut on top. Mix well and serve.

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Snake Beans with Minced Pork and Chilli Bean Paste

Created 2014-05-11 · Updated 2016-12-01

Ingredients

• 150gm Minced Pork
• 1 Bunch Snake Beans
• 1/2 Tablespoon Chilli Bean Paste
• 2 Cloves Garlic, minced
• 1/2 Teaspoon Sugar
• Pinch of Salt

Method

1. Pour in 1 tablespoon olive into a saucepan and saute the minced garlic till slightly fragrant.
2. Add in the minced pork, pinch of salt, sugar and chilli bean paste and stir fry the meat till it is almost cook.
3. Add in the snake bean and 1/4 cup of water and cover the pan and let it cook for 1 or two minutes.
4. Open the cover and stir the beans. Thicken the sauce with a teaspoon of cornflour mixed with some water.
5. Dish up and serve.

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Squid Salad with Kangkong

Created 2014-05-11 · Updated 2016-12-01

Ingredients

• 2 pieces fresh squid about 300 gm
• 2 bunches kangkong washed and cut into 3 cm pieces.
• Half cup of roasted peanut ground coarsely
• 2 tablespoon roasted sesame seeds.
• Half cup ABC brand ketchap manis ( from Indonesia)
• 3 cloves garlic minced
• 2 tablespoon olive oil
• 1/2 teaspoon chill you sauce.

Method

1. Put the Kangkong into a bag and microwave on high for 3 minutes.
2. Pour out into a glass dish.
3. Microwave the oil and garlic for about a minute till the garlic is slightly brown.
4. Pour onto the Kangkong together with the ketchap manis, chilly sauce peanuts and sesame seeds. Mix well.
5. Wash the squid and cut open the tube.
6. Remove the membrane and cut crisscross on the inside of the tube.
7. Cut tube in half and cut each half into 1 cm pieces.
8. Cut the long tentacles shorter and in half.
9. Season the squid with a little salt, half teaspoon each of ginger and garlic powder and half teaspoon sugar.
10. Heat 1 tablespoon olive oil in a saucepan and add in the squid and 2 tablespoon water.
11. Cover the pot for about a minute.
12. Open and stir well. Cook till the squid pieces has curled and cooked .
13. Dish up and put on top of the Kangkong.

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Wonga Bak Stew (Chinese Cabbage Stew)

Created 2014-05-11 · Updated 2016-12-01

Ingredients

• Half a Chinese Cabbage (Wong Bak)
• 3 Pieces Dried Scallops
• (wash with some water)
• 3 Cloves Garlic, Sliced with skin on.
• 4cm Fresh Ginger (sliced)

Method

1. Wash and cut the cabbage into 3cm pieces.
2. Pour in 1/2 cup water into a saucepan.
3. Add in the garlic, ginger and dried scallop, 1 tablespoon ginger wine and 1 tablespoon sesame oil. 1/2 teaspoon salt.
4. Bring it to a boil and add in the cabbage a little at a time.
5. Cover and let it wilt before adding more.
6. Repeat till all the cabbage are in the pot.
7. Cover and let it simmer at low heat for an hour to an hour and a half.
8. Dish up and drink the sauce as well.

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YeeSang

Created 2014-05-07 · Updated 2018-04-08 · Tags: unfinished

Ingredients

• Directions
• 2 Lebanese Cucumber, julienne
• 2 Carrots, shredded
• 1 White Radish peeled and shredded, squeeze the water out.
• Pickle with 1/2 cup apple cider vinegar and 2 -3 tablespoon sugar
• [best done one day earlier.
• 1/2 Head of iceberg lettuce shredded
• 1 small can of pickled leek, sliced
• 4 Spring Onion cut into 3 cm lengths
• 1 Bunch Fresh Coriander. cut into same lengths as spring onion
• 9 pieces Kaffir Lime leaves, shredded
• 1 Cup Peeled Pomelo or grapefruit segments, broken up into smaller pieces.
• 1 Cup shredded pickled ginger.
• 1 Tablespoon shredded red preserved ginger [optional]
• 1 Packet shredded preserved jelly fish [wash away the salt
• and soak in water for about 3 hours
• ,changing water a few times. [Drain and put the jelly fish in a bowl
• and pour hot boiling water over i
• and the jelly fish will curl up and turn crunchy. Leave it aside to cool.
• 200gm smoke salmon cut into 1/2cm slices, marinate with the juice of 1 lemon
• and 1 tablespoon brandy for about 2 hours.
• 1 Cup roasted peanuts, ground coarsely
• 3/4 cup roasted sesame seeds

Sauce

• 1 Tablespoon Apricot Jam
• 2 Tablespoon Plum sauce
• 1/4 teaspoon 5 spice powder
• 1 Teaspoon sugar
• Pepper
• 3/4 cup water
• 1 teaspoon cornflour mix with a tablespoon water

Method

1. Cook the sauce ingredients except the cornflour till the jam and sugar has dissolved.
2. Bring to a boil and thicken the sauce with the cornflour. Cool Put all the vegetables and smoked salmon and jelly fish into a big mixing bowl and pour in the sauce and mix well with both hands.
3. Mix in the peanuts and sesame seeds Scope it out on to a big platter and sprinkle some fried strips of wonton skin on top.
4. Serve.
5. NOTE:
6. Yee Sang is normally serve on the 2nd day of Chinese New Year [which is the beginning of the year] and on the 7th day of the New Year [ which is everybody's birthday ] The vegetables and fish and sauce are put on to a big platter and everyone at the table takes a pair of chopsticks and mix together [which symbolise, lively and prosperity and good luck ]

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Zucchini Patties

Created 2014-05-11 · Updated 2016-12-01

Ingredients

• 3 large potatoes [600 gm ]
• 1 medium onion, chopped
• 3 medium zucchini grated
• 1 stick celery, chopped
• 1 teaspoon vegetable stock powder
• 1 tablespoon chopped fresh oregano
• 1/3 cup grated parmesan cheese
• 1 egg
• 3/4 cup polenta
• oil for shallow frying

Method

1. Boil, steam or microwave potatoes until tender; drain, mash Combine potatoes with vegetables stock powder, oregano, cheese and egg in a bowl Mix well. Divide into patties.
2. Toss patties in polenta, cover, refrigerate for 30 minutes.
3. Shallow- fry patties in hot oil until lightly browned on both sides.
4. Place patties in single layer on oven tray.
5. Bake in preheated oven at 180 C for about 20 - 30 minutes.
6. Serve patties with chilly sauce.

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