Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Singapore Vegetable Salad
By Chef Martin Yan


1/4 pound Chinese Long Bean cut into 2'' lengths
2 medium Potatoes
1 package Organic Tofu (Firm or Extra Firm)
Cooking Oil for frying
3 medium Eggs hard boiled and cut into quarters
1 cup Bean Sprouts
1 small Organic Bell Pepper (Red) cut into diamond-shaped pieces
1/2 Hot House Cucumbers quartered lengthwise and cut crosswise into 0.5'' pieces
2 tablespoons Cooking Oil
2 tablespoons Brown Sugar (packed)
1 tablespoon Soy Sauce
1/2 cup Roasted Peanuts finely chopped


2 tablespoons tamarindo - (tamarind) pulp
1 cup Hot Water
5 Shallots (walnut size)
2 Jalapeno Chile (Fresh) Red or Green seeded
1 teaspoon Shrimp Paste (dried)
1/4 cup Water (cold)


Cook beans in boiling water until tender crisp, 4-5 minutes. Drain, rinse with cold water, and drain again.

Boil potatoes until tender when pierced, then cut into 3/4

Drain tofu and cut into 3/4

Soak tamarind pulp in 1/2 cup of hot water for 10-15 minutes; then squeeze the pulp to extract all the juices, and strain through a sieve to remove the seeds.

In a blender, process shallots, chiles, dried shrimp paste, and cold water until smooth.

For dressing 

Place a wide frying pan over medium-low heat until hot. 

Add oil, swirling to coat sides. 

Add shallot mixture and cook, stirring, until fragrant, 6-8 minutes. Add brown sugar, soy sauce, and tamarind water; simmer for 2 minutes. 

Add peanuts and simmer for 2 additional minutes. 

Pour dressing into a serving bowl and let cool.

Arrange long beans, potatoes, tofu, eggs, bean sprouts, bell pepper and cucumber in separate piles on a serving platter. Serve dressing alongside.