Urap Malaysian Salad With Kaffir Lime Dressing Recipes

SIMPLE LIME SALAD DRESSING

Steps:

• Mix all together until the sugar has dissolved then serve over salad ingredients of your choice.

URAP (STEAMED VEGETABLE SALAD WITH COCONUT DRESSING)

Steps:

• Blanch the vegetables. In a pot of boiling water, blanch all the vegetables (except the cucumber) separately by cooking them in the boiling water for 2 to 3 minutes, then putting the vegetables in an ice bath to stop the cooking process.
• Prepare the coconut dressing. In a mortar and pestle or food processor, add all the ingredients for the coconut dressing. Pound or blend into a rough paste. In a pan, add the coconut dressing, the shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka. Fry on low heat, without adding oil, for about 15 to 20 min. Keep stirring during the cooking process to ensure the sugar does not burn. Another way of cooking the coconut dressing is to combine the blended paste, shredded fresh coconut, Kaffir lime leaves, salt and shredded Gula Melaka into a heatproof bowl, and steam it for about 20 minutes. Remember to allow it to cool before adding the coconut dressing to the salad. After 15 to 20 min remove from heat and allow to cool.
• Plate & Serve. Combine the blanched vegetables into your serving bowl or plate. Top with the coconut dressing, toss the salad, and serve.

URAP

Steps:

• Place all the ingredients for the seasoning paste in a mortar or food processor and reduce them to a paste. Set aside.
• In a large pot filled with boiling water, uncovered, blanch the spinach for 1 minute, then the mung beans for 20 seconds, and the green beans for 2 minutes.
• Remove them from the boiling water with a large slotted spoon and immediately cool them in very cold water or in an ice bath to stop cooking and preserve the green color of the vegetables.
• Drain them well and then place them in a serving dish.
• Using kitchen scissors, cut the rib in the middle of the kaffir lime leaves, then cut them into thin strips.
• Preheat a wok or skillet over medium heat.
• Add oil and sauté reserved seasoning paste for 5 minutes or until fragrant, stirring constantly.
• Add all the necessary ingredients for the spicy coconut topping with tamarind juice, and while stirring, continue to sauté for 5 to 10 minutes or until the mixture is dry.
• Remove from heat and let cool.
• To serve, sprinkle the spicy coconut filling liberally over the vegetables and enjoy immediately.

HARVEST SALAD WITH LIME-CURRY DRESSING

Steps:

• In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.

MALAYSIAN WATERMELON SALAD

Steps:

• Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled.
• For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended.
• To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.

URAP MALAYSIAN SALAD WITH KAFFIR LIME DRESSING

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.