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Salad
4 - 6 servings
30 minutes
20 minutes
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)
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.
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.
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