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Thai Chinese-Cabbage Salad Recipe

  • Ingredients: 27
  • Serves: 8

Thai chinese-cabbage salad with *available at asian markets and some specialty foods shops and supermarkets..

Ingredients

  • *available at Asian markets and some specialty foods shops and supermarkets.

For dressing

For salad

  • 3 cups thinly sliced green cabbage
  • 3 cups thinly sliced iceberg lettuce
  • 1 1/2 cups diced peeled pitted mango
  • 1 cup diced peeled jicama
  • 3/4 cup chopped red onion
  • 1 7-ounce jar roasted red bell peppers, drained, diced
  • 1/3 cup shelled pumpkin seeds, toasted
  • 1/4 cup chopped fresh cilantro

Sushi:

Garnish:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices.

    For this step you will need

  2. Step 2 Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes.

    For this step you will need

  3. Step 3 Transfer cabbage to a colander set over a bowl. Drain cabbage 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible.

    For this step you will need

  4. Step 4 While cabbage is draining, wearing rubber gloves, seed and mince chiles. Discard outer leaves of lemongrass and trim root end.

    For this step you will need

  5. Step 5 In a large bowl toss together cabbage, chiles, lemongrass, garlic, shallot, fish sauce, and lime juice.

    For this step you will need

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Thai Chinese Cabbage Salad Recipe

  • Ingredients: 28
  • Serves: 8

Thai chinese cabbage salad with napa or other chinese cabbage, coarse salt, preferably sea salt, large garlic clove, minced, shallot, minced, small thai chiles or 2 jalapeño chiles, a 2-inch-length lemongrass, minced, thai fish sauce, fresh lime juice.

Ingredients

For peanut sauce

For gai yang sauce

  • Accompaniment:cucumber salad

Hamachi

  • *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
  • **Ask your fishmonger for a hamachi filet that can be easily divided into 8 portions. Or, ask him to slice it for you. If hamachi is unavailable, sushi-grade ahi tuna makes a good substitute.

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Trim off any tough or wilted outer leaves from the cabbage and cut the cabbage lengthwise into quarters.

    For this step you will need

  2. Step 2 Cut out and discard any section of stem in the center of each of the quarters. Cut the quarters crosswise into 1/4-inch shreds.

    For this step you will need

  3. Step 3 In a glass or stainless steel mixing bowl, rub the cabbage with the salt until all the salt dissolves and you can no longer feel it under your fingers, about 5 minutes.

    For this step you will need

  4. Step 4 Put the cabbage in a colander set over a bowl to drain for about an hour. Rinse the cabbage with cold water and squeeze the cabbage in small clumps to get rid of the extra water.

    For this step you will need

  5. Step 5 Toss the drained and squeezed cabbage with the rest of the ingredients in a stainless steel or glass mixing bowl.

    For this step you will need

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