SALADS, VEGETABLES & STUFFING

I had never been much of a salad lover. It was my daughter-in-law, Mehnaz, who convinced me that salads are not just healthy, but when made well, a salad can be tasty and a meal by itself. This gave me the right incentive. I began to enjoy making salads and adding them to my folder of recipes. Here, I present to you some of my signature salad recipes. I love vegetables. Creating new recipes with vegetables is a joy for me.

DELIGHTFUL COCONUT BUD SALAD

নারকেল ফুলের সালাদ

 5/5

SERVES

2

PREPARATION

30Mins

DRESSING:

2 cups coconut milk
2 ½ tablespoons Thai roasted chilli paste (page 356)
2 tablespoons palm sugar
1 tablespoon fish sauce
2 tablespoons tamarind, juice
1 teaspoon salt
3 tablespoons dried shrimp meat (page 354), crushed

SALAD:

½ cup carrots, finely sliced
1 cup coconut bud, finely sliced
¼ cup bean sprouts end removed
¼ teaspoon salt
2 chicken eggs, hard-boiled
50 g lettuce, washed and finely chopped
½ cup chicken, boiled and shredded
½ cup boiled shrimp meat
1 whole coconut bud, quartered for garnish
2 tablespoons sesame seeds, roasted
¼ cup caramelised onion
¼ cup mint leaves, chopped

½ কাপপ গাজর, সূক্ষ্মভাবে কাটাটা
১ কাপ নারকেলের কুঁড়ি, সূক্ষ্মভাবে কাকাটা
¼ কাপ বিন স্প্রাউট, নিচের অংশ ফেলে দেওয়া
¼ চা চামচ salt
২ টি মুরগির ডিম, শক্ত সেদ্ধ
৫০ গ্রাম লেটুস, সূক্ষ্মভাবে কাটা
১/২ কাঁপ মুরগির মাংস , সেদ্ধ করে, পাতলা ভাবে ছাড়িয়ে নেয়া
½ কাপ সেদ্ধ চিংড়ির মাংস
১ টি নারকেল ফুল, ৪ টুকরো করে নেয়া
২ টেবিল চামচ সাদা তিল, ভেজে নেওয়া
¼ কাপ পেঁয়ায়াজের বেরেশ্তাশ্তা
¼ কাপ পুদিনাপাতা, কুঁচি

DETAILS :

DRESSING: Heat ½ cup of coconut milk in a pot, add roasted chilli paste followed by the remaining coconut milk. Bring to a boil and season with all the ingredients from palm sugar to salt. Stir well, and add crushed dried shrimp. Taste and adjust the seasoning. Set aside to cool.

SALAD: Set a pot of water with ¼ teaspoon of salt. Blanch the carrot, sliced coconut bud, and bean sprouts for 5 seconds, and remove from the hot water to cold water. Set aside. Thinly slice the boiled eggs.

MIX the dressing with lettuce, blanched carrots, coconut bud slice, and eggs. Sprinkle boiled chicken and shrimp. Arrange the quartered coconut bud on the side, sprinkle with roasted sesame seeds, caramelised onions, and mint leaves. Serve immediately.