Vegetable Salad (Step by Step)
You personally research within this article that I found that the salad recipes go into great detail. How to make vegetable salad step by step. Cabbage Salad Thai Style, Hot and Tock Chicken, Crab Salad with Crispy Noodles Recipe, Burmese Hand-Tossed, Bean Curd, and Cucumber, Potato and Glass Noodle, Burmese Daikon Salad, Thai Seafood and Chinese Broccoli in the Kitchen. The details are given in this regard
Usually, the main ingredients are brought into the kitchen weighed from the market. The rest of the ingredients often bought in quantities for a week or month requirement, are in volume measures.
This will ease in cutting down your cooking time, getting the ingredients from your cabinet stock with the help of measuring cups and spoons.
Cabbage Salad – Thai Style Recipe
A delicious way of using cabbage in a salad, although other greens may be used such as broccoli, beansprouts, Chinese cabbage, and cauliflower. learn more about Mexican rice
- 1 piece Small cabbage, shredded
- 120 ml Coconut milk
- 3 tbsp Peanuts, roasted and coarsely chopped
- 2 tbsp Vegetable oil
- 3 tbsp Lime juice
- 2 tbsp Fish sauce
- 2 pieces Large red chilies, seeded and finely strip-cut
- 6 cloves Garlic, finely sliced
- 6 stalks Shallots, finely sliced
- Grated rind of 1 lime
- Prepare to dress beforehand by combining coconut milk, fish sauce, lime juice, and lime rind, then set aside.
- Heat oil in a wok or a pan and stir-fry garlic, shallots, and chilies until the shallots are brown and crisp, remove and set aside.
- Prepare boiling water with a pinch of salt and blanch cabbage for approx. 2 – 3 minutes, drain and transfer to a bowl.
- Stir the dressing into the cabbage, toss and mix well. Transfer the salad to a serving dish and garnish with fried shallots mixture and the chopped peanut.
Hot And Sour Chicken Salad Recipe
A warm salad with the chicken meat marinated in a spice mixture and the flavor enhanced by small pickled cucumbers called gherkins. [See details low-fat baked chicken]
- 2 pieces Chicken breast fillet, skinned
- 120 g Bean sprouts
- 2 head Chinese leaves, roughly shredded
- 2 piece Red chili, seeded and finely chopped
- 1 cm fresh root ginger, peeled and finely chopped
- 1 clove Garlic, finely chopped
- 2 Carrots (medium) cut into thin sticks
- 1 piece Red onion, cut into fine rings
- 2 pieces Large gherkins, sliced (garnish)
- 4 tbsp Vegetable oil
- 2 tbsp Fresh coriander leaves, chopped
- 2 tbsp Fish sauce
- 1 tbsp Peanut butter
- 2 tbsp Rice or white wine vinegar
- 1 tsp Sugar
- 1/2 tsp Salt
- Slice the chicken thinly, place in a shallow bowl and set aside.
- Grind chili, garlic, and ginger in a mortar with a pestle.
- Add the peanut butter, coriander, sugar, and salt.
- Add 2 tablespoons of the oil, vinegar and fish sauce.
- Work the spice mixture into the chicken and leave to marinate for at least 2 – 3 hours.
- Heat remaining oil in a wok over medium heat and add the chicken and fish sauce and cook for approx. 10 minutes, turning the meat occasionally.
- Arrange the Chinese leaves, bean sprouts, carrots, onion rings, and gherkins decoratively on a shallow plate and serve the chicken arranged on the salad.
Alfalfa Crab Salad With Crispy Noodles Recipe
The alfalfa sprouts and the fried noodles combine to give this salad a unique flavor.
- 50 g Chinese rice noodles
- 2 Dressed crabs or 150 g white crab meat
- 115 g Alfalfa sprouts
- 1 piece Small iceberg lettuce
- 4 sprigs Fresh coriander, chopped
- 4 sprigs fresh mint, roughly chopped
- 1 piece Tomato, skinned seeded, and diced
- Vegetable for deep-frying
Sesame Lime Dressing
- 2 piece Red chili, seeded and finely chopped
- 2 piece Stem ginger in syrup, cut into strips
- 3 tbsp Vegetable oil
- 1 tbsp Sesame oil
- 2 tsp Stem ginger syrup
- 2 tsp Soy sauce
- Juice of half a lime.
- Prepare the dressing by combining all the dressing ingredients in a bowl and mix well.
- Heat sufficient oil in a wok to 1900C / 3750F. Plunge noodles swiftly but gently, one handful at a time, until crisp. Immediately lift out and drain on a kitchen paper.
- Flake the white crab meat into a bowl and mix well with the alfalfa sprouts.
- Put the lettuce, coriander, tomato, and mint in a serving bowl, pour over the dressing and toss lightly.
- Place a nest of noodles on top and finally add the crab and alfalfa sprouts.
Burmese Hand-Tossed Salad Recipe
- 300 g Pressed beancurd cakes, soaked
- 200 g Fresh egg noodles, blanched
- 160 g Cucumber, peeled and shredded
- 150 g Green papaya, shredded
- 80 g Transparent vermicelli, soaked 2 min. and boiled 3 min.
- 80 g Bean sprout, blanched
- 75 g Cooked rice
- 20 g Cabbage, shredded
- 60 ml Oil for deep-frying
- 4 pieces Small potatoes, peeled and cubed
- 1 piece Large red chili, finely chopped
- 1 piece medium tomato, peeled and chopped
- 4 tbsp Dried shrimps, soaked and blended to powdery fluff
- 3 tbsp Roasted pea flour
- 4 tbsp Fish Sauce
- 3 tbsp Tamarind pulp, soaked in 125 ml water
- 2 tbsp Chili flakes
- 3 tbsp Peanut oil
- 3 tsp Sugar syrup
- 12 cloves Garlic, finely sliced
- 3 pieces Bird’s-eye chilies
- 1 piece medium onion, finely sliced
- Coriander leaves, approx. 1/2 cup.
- For the main ingredients:
- Boil potatoes till done.
- Drain beancurd cakes and dry with a paper towel.
- Slice each in half, then cut each half into 9 pieces to yield 36 cubes.
- Heat oil in a wok, add beancurd and deep-fry over medium heat till golden.
- Remove with a slotted spoon and set aside.
- Knead chilies into cooked rice to give it color.
For the garnishes:
- Heat oil in a wok, fry onion, and garlic till crisp, then remove and set aside, retain the oil.
- Saute chili flakes in a separate bowl by spooning the retained hot oil over it. Set aside.
- Stir and strain tamarind water, discard solids, then add birds-eye chili and sugar syrup to the tamarind water and set aside.
- To serve, arrange all main ingredients on a large plate and each of the garnishes above in individual bowls. Take a small handful of each item from the main ingredients, then sprinkle on a little of each of the garnishes and mix well by hand.
Bean Curd and Cucumber Salad Recipe
A nutritious and refreshing salad with a hot, sweet and sour dressing that is ideal for a buffet.
- 1 piece medium cucumber
- 1 square Fresh bean curd
- 120 g Bean sprouts, trimmed and rinsed
- Oil for frying
- Pinch of salt
- 1 piece Small onion, grated
- 2 cloves Garlic, crushed
- 3 tbsp dark soy sauce
- 2 tbsp Rice wine
- 2 tsp dark brown sugar
- 1/2 tsp Chili powder
- A pinch of salt
- Celery leaves to garnish
- Trim off the cucumber ends and cube the cucumber, then sprinkle with salt and set aside.
- Heat oil in a wok and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper and cut into cubes.
- Prepare the dressing by blending together the garlic, onion and chili powder, then stir in the soy sauce, rice wine, and salt to taste.
- Just before serving, rinse the cucumber under cold running water, then drain and dry thoroughly.
- Toss the cucumber, bean curd, and bean sprout together in a salad bowl and pour over the dressing.
- Garnish with the celery leaves and serve the salad as soon as it is ready.
Tip: Bean sprouts come from mung beans and are easily grown at home on damp cotton or in plastic bean sprouts. They must be eaten when absolutely fresh, so when buying from a shop check that they are crisp and are not beginning to go brown or soft. Consume within a day or two.
Potato And Glass Noodle Salad Recipe
- 2 pieces Medium sized potatoes, peeled and cut into 8 parts
- 170 g Glass noodles, soaked in hot water until soft
- 1 piece Onion, finely sliced
- 4 stalks Spring onions, finely sliced
- 5 tbsp Lemon juice
- 4 tbsp Vegetable oil
- 4 tbsp Gram flour
- 3 tbsp Fish sauce
- 1 tsp ground turmeric
- 1 tsp grated lemon rind
- Salt and black pepper
- Cook potatoes in boiling water for 15 minutes until tender but firm, drain and set aside.
- Cook noodles in boiling water for 3 minutes, drain and rinse under cold running water.
- Heat oil in a wok, add onion and turmeric and fry until golden brown, then drain the onion and reserve the oil.
- Heat a small pan and add the gram flour and stir constantly for approx. 4 minutes until it turns light golden brown in color.
- Combine the potatoes, noodles and fried onion in a large bowl, then add the reserved oil and the toasted gram flour with the lemon and juice, fish sauce and spring onions.
- Mix together well and adjust the seasoning to taste if necessary and serve immediately.
Burmese Daikon Salad Recipe
An easy-to-prepare dish that can be eaten as a starter or as an accompaniment to curries and Asian rice recipes for dinner.
- 1 piece Large daikon radish (long white oriental radish) about 450g, finely sliced
- 9 cloves Garlic, finely chopped
- 1 piece Small onion, sliced
- 3 tbsp Peanut oil
- 3 tbsp Rice vinegar
- 2 tbsp Peanut
- 2 tbsp Coriander leaves, chopped
- 3 tbsp Sugar
- 1 tbsp toasted sesame seeds
- 1 tsp Salt
- 1tsp Fish sauce
- Mix rice vinegar, salt, and sugar in a bowl and whisk until salt and sugar are dissolved.
- Add the radish, tossed and chill for 15 minutes.
- Soak the sliced onion in cold water for 5 minutes and drain.
- Fry chopped garlic in oil over high heat until golden, then remove with a slotted spoon and drain on paper towel.
- Dry-fry the peanuts in a wok and grind finely.
- When ready to serve, remove the radish mixture from the chiller and drain any excess liquid.
- Add remaining ingredients and toss well.
Thai Seafood Salad Recipe
This fish and seafood salad with chili, lemongrass, and fish sauce is light and refreshing.
- 227 g White fish meat
- 226 g Raw shrimps
- 226 g Raw, ready-prepared squids
- 8 pieces Scallop, shelled
- 3 tbsp Olive oil
- Small mixed lettuce leaves and coriander sprigs to serve
- 5 cm Lemongrass stalk, finely chopped
- 2 pieces Small fresh red chilies, seeded and finely chopped
- 2 stalks Shallots, thinly sliced
- 3 pieces Kaffir lime leaves, shredded
- 4 tbsp Fish sauce (nam pla)
- 3 tbsp Lime juice
- 2 tbsp Rice vinegar
- 2 tsp Caster sugar
- Slit open the body of the squids, score the flesh, then cut into square pieces.
- Peel and de-vein shrimps and rinse in running water and drain well.
- Remove the dark beard-like fringe and tough muscle from the scallops.
- Cube the fish meat.
- Heat wok, add oil and swirl it around, then add the shrimps and stir-fry for approx. 2 minutes or until shrimps turn pink. Transfer to a bowl.
- Stir-fry the squid and scallops for approx. 1 minute or until opaque and add to the shrimps.
- Stir-fry the white fish meat for approx. 2 minutes, remove and add to the other seafood, reserve any juices left in the wok.
- Combine all the dressing ingredients in a small bowl with the reserved juices from the wok and mix well.
- Pour the dressing over the seafood and toss gently.
- Arrange the lettuce leaves and coriander sprigs on four individual plates and divide the seafood in equal portion and serve immediately.
Tip: It is vital to ensure that the shrimps are cooked properly and under-cooked shrimps can carry infection.
Fresh Vegetables in the Kitchen Chinese Broccoli
Chinese broccoli has more in common with purple sprouting broccoli than the plump, tight heads of Calabrese broccoli familiar to Western shoppers.
The Chinese version has long, slender stems, loose leaves and can be recognized by the tiny white or yellow flowers in the center.
Aroma & Flavor…
As its Chinese name, gailan (mustard orchid) implies, Chinese broccoli belongs to the same family as mustard greens, but is more robust, both in terms of texture and of taste. These are a definite cabbage flavor.
Every part of this delicious vegetable is edible – the flower, leaves and stalk – and each part have its own individual flavor and texture.
Chinese broccoli is often served on its own as a side dish, but it can also be combined with other ingredients that have contrasting colors, flavors, and textures.
Preparation & Cooking Techniques…
The tough outer leaves are usually discarded as well as the tougher outer skin on the stalk section of the vegetable.
Leave each stalk whole if it is to be served on its own, or cut into two or three short sections if it is to be cooked with other ingredients. For more information author cookbook advice Audrey John
Before stir-frying, it is usual to blanch the vegetable briefly in salted boiling water or in stock, which will enhance the flavor.
Chinese broccoli will keep for only two to three days even if it is fresh when bought. After that, the leaves will start to wilt and go yellow, and the stalk is liable to become tough.
For best result, wrapped the vegetable in slightly damp kitchen paper and store in the vegetable compartment of the refrigerator.