Mini Tropical Salads
By Lee Geok Boi
()
About this ebook
- Thai green mango salad
- Vietnamese pork and bean sprout salad
- Singapore style rojak
- Cabbage and chicken kerabu
- Rice noodle salad
- Thai glass noodle salad
- Stuffed bean curd pouches
- Sambal kacang
- And many more!
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Book preview
Mini Tropical Salads - Lee Geok Boi
Published by Periplus Editions (HK) Ltd. with editorial offices at 61 Tai Seng Avenue #02-12, Singapore 534167.
Copyright © 2002 Periplus Editions (HK) Ltd.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.
ISBN: 978-1-4629-1120-2 (ebook)
Printed in Singapore
10 09 08
9 8 7 6 5
Distributors
Asia Pacific: Berkeley Books Pte Ltd,
61 Tai Seng Avenue #02-12,
Singapore 534167
Tel: (65) 6280-1330; Fax: (65) 6280-6290.
Email: inquiries@periplus.com.sg
www.periplus.com
Indonesia: PT Java Books Indonesia,
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Gelam IV No. 9, Jakarta 13930, Indonesia
Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206
cs@javabooks.co.id
Photography: Masano Kawana
Food styling: Susie Donald and Christina Ong
Design: Periplus Design Team
tropical
salads
Recipes by Lee Geok Boi
Never have salads been so exciting! Take a fresh look at healthy greens and indulge in the spicy, tangy flavours of Asian salads. Tropical Salads offers you sensational salad dishes from Thailand, Vietnam, Indonesia, Singapore and Malaysia including Thai Green Mango Salad, Vietnamese Pork and Beansprout Salad and Singapore-style Rojak.
TROPICAL SALADS can be eaten as meals on their own but taste best when served with curries and boiled rice which brings out their sharp, often contrasting, flavours. Chillies are to Asian salads what fragrant oils, lemon juice and vinegars are to Western salads. Whether combined with shrimp paste to make Sambal Belachan or simply pounded with lime juice, chillies add that extra bite to a plate of fruit or greens. More flavour is then introduced with shallots, onion and garlic—occasionally fried but usually raw.
Spicy salads are not just tangy. They are often flavoured with fragrant herbs and spices such as coriander leaves, spring onions, basil, Chinese celery and ginger flower (bunga kantari). Herbs and roots such as galangal and lemongrass lift the simple cabbage and cucumber to great heights of gastronomic delight.
A delicious feature of spicy salads is the use of raw—often green—fruit. Green mangoes, belimbi (belimbing asam), ambarella (buah kedondong) and pineapple all pack a great tangy flavour. Green papaya, water apple (jambu air) and starfruit (belimbing manis) are chosen because of their texture or juiciness and the way they combine with the dressing or dip.
Vegetables may be raw or lightly blanched, or a salad might combine both raw and blanched vegetables. Because of the high protein content of Asian salads, when eaten with rice they make a complete meal. However, in the typical communal eating style of Southeast Asia, a fish or meat dish