Litha 1999 Newsletter Recipes |
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Vegetable Salad Malay-style
Serves 2
Ingredients:
Beansprouts, 50 g (2 oz)
French beans, 100 g (4 oz) steamed until tender
Small new potatoes, 100 g (4 oz) boiled in their skins and quartered
Courgettes, 100 g (4 oz) sliced and steamed until just tender
Chinese leaf, 50 g (2 oz) shredded
1 small crisp lettuce, shredded
1 hard-boiled egg, quartered
For the dressing:
Fresh root ginger, 1 cm (1/2 inch)
1 clove of garlic, crushed
1/2 a fresh chilli, seed removed
1/2 small onion, chopped
Sesame oil, 2 tbs
Dry-roasted peanuts, 100 g (4 oz) ground
Salt
Juice of 1/2 a lemon
Coconut milk (see Cucumber with Coconut)
150 ml (1/4 pint)
Method:
Mix all the prepared salad ingredients together in a salad bowl.
To make the dressing, mince the ginger, garlic, chilli and onion in the
blender, and then stir in the rest of the ingredients. Simmer until the
sauce is thick. Cool, then dress the salad with the mixture.
Ingredients:
Method:
Crush the amount of garlic you require into the mayonnaise above, or into a
commercial brand, about 30 minutes before serving. It is best eaten within
24 hours, because the garlic may turn slightly rancid after a longer period.
(reprinted from the veggie web)
Garlic Mayonnaise
1 free-range egg
Dry mustard, 1 tsp
Salt and pepper
Sunflower or olive oil, 300 ml (1/2 pint)
Garlic to taste
