Saturday, September 09, 2006

Urab Salad

Makes 4 salads


2 hard boiled eggs, quartered
1 cucumber, sliced
150 g green beans
1 shredded carrot

3 oz/90 g dessicated coconut (dried unsweetened - if using sweetened, lessen sugar)
2 birds eye chilis (or thai)
1 lime, zest and juice
2 0z/60 g palm sugar
3 cloves garlic
1 pinch roasted shrimp paste (or any shrimp paste in oil)

This is a dry dressing. It is a different take on an oil-based dressing or vinaigrette. The dressing will stay in an airtight containter for up to 2 weeks.

For the dressing, combine all ingredients and roast in the oven on low heat until dry (if time is on your side put all ingredients and place on a roasting pan, place in the oven with the pilot light (if gas) or for an electric, just use the oven light overnight. Yes, that actually works with the amount of heat generated from the bulb.

For the salad, take all salad ingredients and toss together. Add the dressing to the salad and serve.

The dressing can be dried in a 200 degree F oven for 3-4 hours, but the slow, overnight method is encouraged.


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