Urap Malaysian Salad With Kaffir Lime Dressing Recipes

Steps:

• In tightly covered container, shake all Lime Dressing ingredients.
• In large bowl, place all Asian Salad ingredients except peanuts and cilantro. Pour dressing over salad; toss to coat.
• Top with peanuts and cilantro.

Steps:

• Combine RawSpiceBar's Kaffir Lime Blend, garlic and ginger into a blender and whizz to a paste. Transfer to a small bowl. Add the olive oil, lime juice and salt. Make sure that the mixture is well combined. Thin with more olive oil if necessary. Set aside.
• Blanch the cabbage, green beans and beansprouts separately. Refresh under cold water and make sure all the vegetables and sprouts are drained well.
• Combine the cabbage, green beans and cucumber with the chopped fresh herbs.
• Toss with bean sprouts before drizzling over the dressing. Serve immediately.

Steps:

• Shred the cabbage. Peel carrots and cut into 2cm battons. Wash beanshoots.
• Form trasi (shrimp paste) into a ball and pierce with a skewer. Hold over a flame (either stove burner or candle) and scorce slightly. Cool slightly.
• Combine coconut, lime juice, chilli paste salt and trasi. Using the back of a large spoon mash together, especially the trasi until well combined.
• Traditional this is then folded in a banana leaf package and steam. Although you can place in a ramekin or wrap in baking paper.
• Steam the vegetables each separately until just done, placing the coconut mix with the carrots.
• Combine all the vegetables a bowl and stir through the coconut mix well.
• This dish can be served either hot or at room temperature.
• Be careful - if using fresh coconut this dish should be consumed within a couple of hours as the fresh coconut will turn sour and be inedible.

Steps:

• Make vinaigrette:
• Cut peel, including white pith, from lemon with a small sharp knife. Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl.
• Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan. Cover pan and remove from heat, then let stand 20 minutes.
• Return to a boil and add lemon segments with juice and lime leaves. Cover pan and remove from heat, then let stand 20 minutes more.
• Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil. Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes. Cool completely. Whisk in herbs and salt and pepper to taste.
• Make salad:
• Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl. Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently.
• Divide salad among 6 plates and spoon vinaigrette over and around each. Serve salads with jasmine crackers on the side.