Vietnamesejackfruitsalad Recipes

Steps:

• Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
• Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

Steps:

• Blend lime juice, chili padi, fish sauce & sugar with sesame oil; set aside.
• Place the jackfruit strips, shallots, coriander & mint leaves in a bowl.
• Pour the blended dressing over & toss well.
• Serve with the toasted sesame seeds & peanuts sprinkled over the salad.

Steps:

• Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal.;
• Cut the tip off each carrot on a long diagonal. Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups. Place the carrots in a large strainer and set aside. Use the same method to make daikon strips. You should have approximately 2 cups. Add to the carrots in the strainer and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes. Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. Don't cook the vegetables, bathe them. Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving. To serve, lift the salad out of the vinegar bath and mound attractively on a plate.
• Rinse the bean sprouts well in cold water, drain, and place in a large bowl. Add scallions and set aside. Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar. Remove from the heat and let cool to room temperature. Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables. Let stand at room temperature for 1 to 2 hours. Drain the bean sprouts and serve mounded on several plates.

Steps:

• Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat.
• While waiting for the water to boil, cut the ginger into very thin rounds, peel and quarter 1 of the onions and add them and 1 tablespoon salt to the pot.
• Once the water reaches a boil, reduce to a simmer and cook, skimming and discarding any scum that floats to the surface of the poaching liquid, until an instant-read thermometer inserted between the breast and thigh of the chicken reads 165 degrees F, 30 to 35 minutes. (To take the temperature, use a pair of sturdy tongs to carefully lift the chicken out of the hot poaching liquid and insert the thermometer between the breast and thigh.)
• While the chicken is cooking, core the white and purple cabbages, very thinly slice them into ribbonlike strands and place the sliced cabbage in a large bowl; set aside.
• Fill a second large bowl a little more than halfway with equal parts ice and water, and use the tongs to add the cooked chicken to it; reserve the pot and poaching liquid. Leave the chicken in the ice water to cool completely, about 10 minutes.
• Meanwhile, peel, halve and very thinly slice the remaining onion, and place it in a small bowl. Add the vinegar, oil, 1 teaspoon of the sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Use your hands to gently massage the vinegar mixture into the onions until they begin to wilt slightly. Let the marinated onions sit at room temperature for at least 15 minutes and up to overnight.
• Discard the ice water, but keep the chicken in the bowl. Remove and discard the skin. Shred the chicken into large bite-size pieces; set aside.
• Add the chicken carcass to the poaching liquid, and return it to a simmer. Cook for 30 minutes, skimming off any fat and/or scum that floats to the surface. Strain the poaching liquid over a large bowl; discard the solids. Let this flavorful broth cool completely, and reserve it for another purpose. (It can be frozen in an airtight container for up to 3 months.)
• While the broth is cooking, make the dressing: Cook the remaining sugar and 1/4 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove to a small bowl and let cool slightly.
• While the sugar mixture is cooling, finely grate the garlic, halve and juice the limes (about 1/2 cup of juice total) and slice the chiles into thin rounds. Whisk the fish sauce into the cooled sugar mixture; add the garlic, lime juice and chiles.
• To assemble the salad, add the chicken, marinated onions (and any residual liquid) and lime dressing to the cabbage bowl. Tear the mint and basil leaves into the bowl, and gently toss to combine. Season with additional fish sauce if needed. Let the salad sit for 15 minutes so the flavors can marry, then transfer to a large platter. Place the peanuts and fried shallots in separate piles beside the salad. Just before serving, gently toss together the salad, peanuts and fried shallots and any liquid that has accumulated at the bottom of the platter (the liquid has a lot of great flavor). Serve with the fried shrimp chips.

Steps:

• Cover a baking sheet with aluminum foil.
• Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
• Spread cashews over the prepared baking sheet to cool.
• Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
• Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
• Pour coconut mixture over fruit and gently toss to coat.
• Sprinkle cooled cashews over fruit salad.

Steps:

• Make chicken and vegetables for salad:
• Stir together lime juice, garlic, ginger, chiles, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.
• Thinly slice cabbage with slicer. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 6 quarts water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.
• Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.
• Make dressing while chicken cools:
• Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.
• Assemble salad:
• Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well. Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl. Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice. Assemble salad: Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.

Steps:

• Salt, pepper and roast chicken breasts at 400 until done.
• Cool.
• Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
• Set aside.
• Remove chicken meat from bones and slice each breast thinly on the bias.
• In a medium bowl, toss together cabbage, mint, and cilantro.
• Add 1/2 of the dressing and toss.
• Place on a large platter or 4 individual platters.
• Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
• Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.