There is no easy way to replicate my mum’s dishes but to have a go at them several times. After each attempt, I always find myself looking for the imbalance or imperfections to the dish. Recipes are passed down from generations without actually having any of the recipes in sight. All from memory, instincts and senses to achieve the perfect balance. This salad is no different. All I had was the list of ingredients, the quantities are all based on my own judgement.
This salad is sure to tickle your taste buds. The aromatic coconut dressing adds texture to the blanched vegetables. With the addition of roasted peanuts this humble salad holds its own. Having to improvise on the vegetables, I find this combination a good harmony.
What you need:
10 dried chillies, de-seeded and soaked in hot water
3 cloves garlic
1/2 red onion
2tbsp dried shrimp, soaked
1 cup desiccated coconut
Spinach, washed and cut into 5cm, blanched
Cabbage, finely sliced, blanched
Bean sprouts, blanched
Here is how:
In a food processor, blend the chillies, garlic, onion, dried shrimp with a little water to a fine paste.
In a bowl, mix the desiccated coconut with the paste till well combine.
Over medium-low heat, fry the coconut paste in a saucepan without oil.
Season with salt.
Stirring constantly till mixture is dry and cooked through.
Remove from heat.
Combine desired amount of vegetables and dressing in a bowl and mix through.
Serve with warm jasmine rice.
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