In this holy month ,MD would like to share a simple traditional salad recipe with all of you.Its easy to prepare and healthy as well.This is a kampong style salad.There are a few ingredients which are used in this recipe.
First is the Vietnamese coriander, it is a herb which leaves are used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint and hot mint.It is commonly known as daun kesum here.
Then there is the zucchini, long beans and bean sprout(taugeh).It is advised when using daun kesum in a dish ,to mix in bean sprout as well.As both have negative and positive reactions towards each other.
Then there is the daun limau purut or kaffir lime leaves,It has a strong and tangy aroma that makes any dish favourable.
And to add some crunchyness we have the fish crackers(keropok).A very refreshing salad and excellent as a dietary food.
Spicy peanut dressing
2 cloves garlic
30g cekur ginger or normal ginger
6 bird eye chillies
90g palm sugar
½ tsp sea salt
100gm roasted peanuts(deskin)
50gm tamarind paste
Some hot water to mix with the sauce
4 kaffir limes(squeeze the juice)
For the salad
5 kaffir lime leaves/calamansi leaves-julienne
200gm long beans,cut into 4cm and blanched
1 bunch daun kesum(Vietnamese coriander)-use just the leaves
½ a zucchini, julienne
A few fish crackers-keropok/optional
For the sauce
Pound all the ingredients and add in roasted peanuts .Pound coarsely.Then add in tamarind juice ,palm sugar and pound lightly.Squeeze kaffir lime juice.Add water to required consistency.
To serve: Arranged blanched vegetables, you can use fried firm bean curd(tau kwa) .Spoon spicy peanut sauce and top with crackers.Serve immediately.