Chef Martin Yan
Singapore Vegetable Salad
Category
Salad
Servings
4 - 6 servings
Prep Time
30 minutes
Cook Time
20 minutes
Author:
Chef Martin Yan
Ingredients
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1/4 pound Chinese Long Bean, cut into 2'' lengths
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2 medium potatoes
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1 package organic tofu (firm or extra firm)
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Cooking oil for frying
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3 medium eggs, hard boiled and cut into quarters
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1 cup bean sprouts
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1 small Organic Bell Pepper (red) cut into diamond-shaped pieces
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1/2 Hot House Cucumbers, quartered lengthwise and cut crosswise into 0.5'' pieces
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2 tablespoons cooking oil
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2 tablespoons brown sugar (packed)
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1 tablespoon soy sauce
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1/2 cup roasted peanuts, finely chopped
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2 tablespoons Tamarindo - (Tamarind) pulp
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1 cup hot water
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5 shallots (walnut size)
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1 teaspoon shrimp paste (dried)
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1/4 cup water (cold)
Dressing
Directions
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.
Filed in:
Chinese Long Bean,
Hot House Cucumber,
Jalapeno Peppers,
Organic Bell Pepper,
Organic Tofu,
Salad,
Shallots,
Singapore Vegetable Salad,
Tamarindo,
Yukon Gold Potatoes
