Category Archives: Salad

Gado-gado

July 6, 2025 – 8:58 pm

Ingredients:

  • Assorted vegetables such as cabbage, cauliflower, broccoli, carrot, beansprouts, etc. – 1/2 cup each
  • Root vegetables such as potato, yam and sweet potatoes – 1/2 cup each
  • Tofu, extra firm – 16 oz
  • Cucumber and pineapple pieces (optional)
  • 2 tsp peanut or some other vegetable oil
  • 1-2 tsp salt

Method:

  1. Blanch the vegetables individually in mildly salted water to desired softness. Do not make them too soft… for Gado-gado, you want your vegetables to have some crunch / bite!
  2. Wrap the tofu block in a paper napkin and gently squeeze out water. Then cut them into bite size pieces.
  3. Peel the potato, yam, sweet potato and cut into medium size pieces.
  4. Put a wide pan on medium heat, add 1 tsp oil and sauté the tofu pieces, flipping them so that they are lightly golden on all the sides. You can add a pinch of salt (½ tsp) while sauteing.
  5. Once the tofu is done, take it out and put aside
  6. To the pan, add 1 tsp oil and sauté the potato, yam and sweet potato covered. Typically it takes 4-5 minutes to cook so that they are soft on the inside and crispy on the outside. Flip / toss the pieces a few times so that they do not stick and burn. Once done, take them out and put them aside.
  7. To prepare gado-gado salad, take a wide serving plate and layer the blanched vegetables. On top of that, add sauteed potatoes, yam / sweet potato and tofu. Then layer the cucumber and pineapple pieces on top (optional).
  8. Generously drizzle the peanut sauce and eat fresh!

Peanut sauce

  • 3 tbsp oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 inch ginger, grated
  • 2 tsp red chili powder
  • 4-5 tbsp peanut butter
  • 2-3 tsp soy sauce
  • 1-2 tsp toasted sesame oil
  • 2 tsp fresh lime juice
  • 200 ml coconut milk
  • 1-2 tbsp maple syrup
  • 1 tsp salt or to taste

How to make:

  1. Heat the oil in a pan (medium heat).
  2. Sauté shallot, garlic and ginger for a couple of minutes.
  3. Add red chili powder, soy sauce and sauté for 30 seconds.
  4. Add peanut butter, sesame oil and mix well.
  5. Slowly pour in coconut milk and blend well.
  6. Add maple syrup, lime juice and salt, mix well and bring to a boil.
  7. Turn off the heat and let the gado-gado sauce cool down a bit before pouring it on your salad.

Alternatively you can make the sauce using readymade packages available in Asian grocery stores.

Servings: 8-10

 

By Dilip Shah | Also posted in Entree, Side dish | Tagged , , , , , | Comments (0)

Tabbouleh

March 20, 2021 – 5:19 pm

 

Ingredients:

  • 1/2 cup bulgur
  • 1 cup diced cucumber (1 small-to-medium)
  • 1 cup diced tomato (1 large)
  • 1 tsp fine sea salt, divided
  • 3 medium bunches curly parsley
  • 2 tbsp chopped mint leaves
  • 2 tbsp thinly sliced green onion
  • 2 tbsp extra-virgin olive oil
  • 3 to 4 tbsp lemon juice, to taste
  • 1 medium clove garlic, minced

Method:

  1. Cook the bulgur until tender, according to package directions. Drain off any excess water, and set aside to cool.
  2. Combine the diced cucumber and tomato in a medium bowl with 1/2 tsp of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
  3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems. Transferring the chopped parsley to a large serving bowl before proceeding with the next.
  4. Add the cooled bulgur, chopped fresh mint and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
  5. In a small measuring cup or bowl, whisk together the olive oil, 3 tbsp lemon juice, garlic, and remaining 1/2 tsp salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tbsp of lemon juice for zing, or salt for more overall flavor.
  6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Serves: 4

 

Inspiration source:

Best Tabbouleh

By Dilip Shah | Also posted in Category | Comments (0)

Tropical Fruit Salsa

July 8, 2018 – 5:35 pm

Ingredients:

  • 2 ripe mangoes, diced
  • 1 cup diced pineapple
  • 1/2 medium red bell pepper, chopped
  • 1/2 cup chopped red onion
  • 1 Serrano chili, finely chopped
  • 1 lime, juiced (about 1/4 cup lime juice)
  • 1/2 teaspoon salt or to taste

Method:

  1. In a large bowl, combine the mango, bell pepper, onion and chili
  2. Drizzle with lime juice, add salt and mix well
  3. Serve chilled with your choice of chips

Serves: 6

Inspiration source:

Fresh mango salsa recipe, perfect for your spring/summer potlucks! cookieandkate.com

Remarks:

For best flavor, let the salsa rest for 30 minutes to an hour before serving.

By Dilip Shah | Also posted in Chutney / Dip | Comments (0)

Potato Salad

September 12, 2013 – 2:06 pm

Ingredients:

  • 10 medium red potatoes (boiled with skin, cooled and sliced – 6 cups)
  • 1/3 cup Italian salad dressing
  • 1/2 cup sliced celery
  • 1/2 cup diced cucumbers
  • 1/2 cup sliced green onion
  • 1/2 cup cooked red beans
  • 1 cup mayonnaise
  • 1/2 cup dairy sour cream or 1 cup yogurt
  • 1/2 tsp horseradish sauce
  • 1 tsp yellow mustard
  • 1/2 tsp celery seeds
  • salt and pepper to taste

Method:

  1. Pour Italian dressing over warm potatoes and then chill for 2 hours
  2. Add celery, onions, diced cucumbers red beans
  3. Combine with mayonnaise, sour cream / yogurt, horseradish, mustard, celery seed, salt and pepper
  4. Chill 2 hours before serving

Serves: 4

By Dilip Shah | Also posted in Side dish | Comments (0)

Rojak

September 9, 2013 – 3:55 pm

Ingredients:

  • 1 apple, skinned and chopped in small bite size pieces
  • 1 turnip, skinned and chopped in small bite size pieces
  • 2 cucumbers, skinned and chopped in bite size pieces
  • 1 cup pineapple cubes
  • 1 cup bean sprouts
  • 2 Chinese long donuts, toasted and cut into 1 inch long pieces

For Rojak paste:

  • 3 red chilies – soak in warm water for 30 minutes and then remove seeds and keep aside
  • 1 cup roasted peanuts (without skin)
  • Orange sugar
  • Tamarind, 1 large marble size – soak in hot water for 10 minutes and then squeeze its juice through a strainer
  • 2 tbsp lime juice
  • Salt to taste

Optionally, use ready-made vegetarian Rojak paste (WIRA Rojak, Kilang Kicap Kwong Bee Chun S/B)

For garnishing:

  • 1 cup roasted peanuts (without skin) – grind to coarse powder
  • 2 tbsp white sesame

Method:

  1. Grind the Rojak paste ingredients into fine paste. Add water as necessary to bring to the desired consistency
  2. In a large bowl, mix the Rojak paste with the vegetables, fruits and cut Chinese donuts
  3. Garnish with peanut powder and sesame seeds
  4. Serve it cool / cold

Serves: 4

By Dilip Shah | Comments (0)