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Delicious salad recipes

Chef Lance Seeto
Sunday, February 04, 2018

Cold noodle salad

Preparation time: 5 minutes

Yields: 2 serves

Difficulty: Easy

Cooking time: 5 minutes

Ingredients:

3 cups noodles

¼ cup mushroom sauce

¼ cup chopped spring onions

¼ cup sliced cucumber

¼ cup bokchoy (cooked)

¼ cup sweet chilli Thai sauce

¼ cup water chestnuts

¼ cup chilli flakes

1 poached egg

Instructions:

1. Prepare noodles, mushroom sauce and bok choy. Set aside.

2. In a large bowl, mix all ingredients in the bowl.

3. Garnish with poached egg and chili flakes.

Fresh salad with Gado Gado peanut sauce

Preparation time: 10 minutes

Yields: 3 serves

Difficulty: Medium

Cooking time: 10 minutes

Ingredients:

1 tablespoon shrimp paste or belachan (at Asian shops)

1 tablespoon virgin coconut oil

½ cup chopped onions

1 tablespoon minced garlic

1 tablespoon chopped coriander

1½ cup crushed peanuts

1 tablespoon chilli paste

1 cup fresh coconut milk

1 tablespoon raw brown sugar

2 tablespoon lemon juice

1 teaspoon salt

Instructions:

1. Prepare fruits and vegetables. Set aside.

2. In a fry pan, dry fry shrimp paste to get rid of the smell.

3. Grind peanuts coarsely, and set aside.

4. To the pan, add virgin coconut oil, chopped onions, garlic and coriander and mix evenly. Cook for 2 minutes.

5. Add peanuts, chilli paste and mix evenly, keep frying for another minute.

6. Add coconut milk and let simmer for 2 minutes.

7. Finally, add brown sugar, lemon juice and salt and mix evenly.

8. Serve salad with gado gado peanut sauce.

Rockmelon panzanella with grilled lamb

Preparation time: 10 minutes

Yields: 1 serve

Difficulty: Easy

Cooking time: 10 minutes

Ingredients:

Croutons

2 tablespoon olive oil

1 cup cubed bread

1 teaspoon salt

Grilled lamb

150g boneless lamb

1 tablespoon dried thyme

1 teaspoon salt

Onions

1 tablespoon vinegar

1 teaspoon salt

Rockmelon

½ cup pickled onion

1 tablespoon basil, mint & coriander leaves

1 cup croutons (sautéed bread)

½ cup rockmelon juice

1 tablespoon olive oil

1 tablespoon honey

½ cup cooked lamb

* Use any available fruits and vegetables for the salad.

Instructions:

1. Add olive oil and salt to cubed bread (loaf or slice can be used). Grill bread on the pan till it turns brown.

2. Dry marinate boneless lamb with dried thyme and salt and grill on another pan till cooked.

3. Prepare pickled onions.

4. Assemble salad.








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