Sunday, October 25, 2020


Refreshing and light vegetarian salad to serve with other fried foods.  It tastes sweet and sourish.  Best to serve chilled and when the dressing sauce is well absorbed.  The ernygii mushrooms is chewy and sweet, look like shredded chicken.

1 semi ripe mango - skinned and cut shreds
200 gm Eryngii mushrooms - tear into shreds
1 small torch ginger [bunga kantan] - finely chopped
100 gm red carrots - peeled and shredded
1 red chill - seeded and cut shreds
a handful of mint leaves - coarsely chopped
some toasted sesame seeds
Dressing [combined in a bowl]
3-4 tbsp calamansi juice [about 5-6 calamansi lime]
3 tbsp sugar
1/4 tsp mushroom granules
a pinch of salt
  1. Blanch mushrooms in boiling water until cooked.  Drained, cooled and tear into shreds.
  2. Prepare the salad ingredients as stated.  Mix dressing in a bowl. 
  3. Mix mango, mushrooms, carrots, torch ginger, chillies and mint in a big bowl.  Pour in dressing mix.  Toss well to mix.  Taste to fine tune dressing.
  4. Chill in fridge until required.
  5. To serve. Sprinkle toasted sesame seeds.

No comments:

Nuffnang Ads