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.