VEGETARIAN ERYNGII MUSHROOMS WITH MANGO SALAD

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.

Ingredients

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.

HEALTHY EGGPLANT SALAD

This salad recipe is quite similar to the Korean salad dish [Gaji-namul]. I have made it and this is my opinion. It is a healthy salad, easy to prepare. Taste wise, not too overwhelming but if you wish to savour it right away you would probably need to increase the dressing ingredients a bit more.  

If you wish to rest or chill it until later, the taste is perfect when the flavour is absorbed by the eggplant.  When steamed to the required tenderness, it is of soft texture.  The natural sweetness of the eggplant blends well with the savoury dressing.

I believe this salad would be great to serve with some fried chicken, pork and boiled/mashed potatoes.

Ingredients

300 gm eggplant - washed, cut into long sections and halved

some shredded red carrot

some shredded red chilli

some toasted sesame seeds 

some toasted ground peanuts

Dressing

1-2 stalks spring onions - chopped

3-4 cloves garlic - chopped

1/2 tbsp chilli flakes or chilli sauce

1-2 tbsp sweet savoury light soy sauce

2 tsp fish sauce

2 tsp sesame seed oil

1. Soak cut eggplant in water with some salt or vinegar.
2. Bring water to boil in a steamer.  Drain and place eggplant in a steaming plate. Steam eggplant for 7-10 minutes over high heat or until tender.  Test to check if eggplant is tender with a chopstick.  If it pokes through easily, then the eggplant is cooked.
3. Remove and leave to cool before pulling them apart into shreds.  
4. Meanwhile, mix dressing ingredients in a big bowl.  Add carrots and chillies.  Mix well.  Taste to adjust seasoning.
5. Add eggplant and toss to mix well.  Top with sesame seeds and ground peanuts [if using].  
6. Serve immediately or chill to serve later.

BITTERGOURD SALAD

Just did not expect this bittergourd salad with a simple dressing could be so appetising. Not that difficult to prepare. If you cannot take it too spicy, reduce the small chillies. Add more if you are a fan of garlic, it is okay. I feel with the peanuts and sesame seeds, it adds some crunchiness to this salad. The black fungus and bittergourd slices absorb the flavours of the dressing, making it a tasty salad.

During the hot weather, eating bittergourd is good for clearing high body heat as it is relatively cool. Bittergourd has detoxifying benefits. Good for people with high blood pressure, cholesterol and glucose level. A tasty and healthy salad. 

Ingredients

1 large bittergourd - sliced thinly

10 gm black fungus - soaked to plump up, break into small bits

1 big onion - peeled and sliced thinly

Dressing

2 small red chillies - cut small bits

some chopped spring onions

some chopped garlic

some toasted sesame seeds, and roasted peanuts

Seasoning 

1 tbsp each light soy sauce, black vinegar, sugar 

1/2 tsp salt

1 tsp sesame seed oil to taste

1. Wash bittergourd, cut off the head and tail and cut into half lengthwise. use a spoon to remove the seeds and scrape off the white pith. The bittergourd will not be too bitter. Sliced thinly.
2. Place chopped garlic, spring onions, red chillies in a bowl. Add in some pepper or chilli powder [optional], sesame seeds and peanuts. Pour in 2 tablespoons of hot oil. Add in remaining seasoning. Mix well. 
3. Bring some water to boil, add in some salt and oil. Blanch bittergourd for 1-2 minutes, then add in black fungus to boil for half a minute. Remove to a large bowl of boiled cool water. Drain and place in a large mixing bowl. 
4. Add in onions and pour in the dressing. Toss well, dish up to serve or chill in fridge until serving time.

ZUCCHINI ERYNGII MUSHROOM SALAD

 Another simple salad which I prepared during MCO.  Healthy, light and refreshing salad with simple ingredients.  Appetising for the current humid and warm weather.

Recipe adapted from a Vegetarian Cookbook given by a Buddhist Association [slightly modified].  My appreciation to the association for sharing this cookbook.

Ingredients

2 Zucchini - shredded

1 packet Eryngii [250gm] - blanched in hot water and cut shreds

1 carrot - peeled and shredded

some chopped coriander

some toasted sesame seeds

Salad Sauce Ingredients [combined]

3 tbsp Apple Cider Vinegar or any of your choice

2 tbsp light soy sauce

2 tbsp sesame seed oil

1 tsp salt to taste

1/2 tsp 5 spice powder

1/2 tsp mushroom stock granules

 

1. Prepare the ingredients as stated.  Place in a large bowl, mix to combine.  Pour in salad sauce.
2. Mix well, add in toasted sesame seeds.
3. Serve immediately. 

SPROUT SALAD WITH SPICY PALM SUGAR DRESSING

A lovely beansprout salad.  Light, tasty and appetising salad with blanched beansprouts, crispy and crunchy anchovies/dried prawns, good with rice. If you like a tangy taste salad dressing, just add juices of 3 calamansi limes.

This dressing is savoury, sweet, aromatic from the lemongrass and garlic.  The spiciness is from the chilli padi [you can reduce the portion which is what I did].  

For this dressing recipe, it goes well when roasted together with baby potatoes.  Brown sugar can be used instead of palm sugar. You can also toss in fried salted fish.  If you find it troublesome to fry the anchovies, you can use ready fried ones from the stalls.

Ingredients

[serves 2-3]

200 gm beansprouts - tailed, washed and blanched lightly

6 cherry tomatoes - cut half

2 tbsp fried dried prawns

2 tbsp crispy fried anchovies

2 chilli padi - sliced

4 pips garlic - chopped

2 stalks lemongrass - finely sliced

some chopped coriander leaves

Dressing

50 gm palm sugar + 50 ml water

2-3 tbsp fish sauce

Juices of 3 calamansi limes [optional]

1. Dissolve palm sugar by boiling it with water, then add in fish sauce.  Boil to a syrupy consistency.  Set aside to cool.
2. Blanch beansprouts lightly, drained in a colander.
3. Toss beansprouts, tomatoes and chopped coriander in a bowl.
4. Dressing - mix well chopped garlic, lemongrass and chilli padi with palm sugar syrup in a bowl.
5. Drizzle over [3], add in fried anchovies and dried prawns.  Toss lightly and serve immediately.