BEAN SPROUTS WITH SCALLOP CRISPS
2 pieces dried scallops
300g bean sprouts
1 tbsp wolfberries
For the seasoning
1 tbsp light soya sauce
1 tsp sesame oil
1 tbsp garlic oil
a dash of pepper
Some Japanese cucumber and carrot slices
Rinse dried scallops and soak in a small bowl of water for about 15 to 20 minutes, then steam the scallops with a dash of cooking wine and a little sesame oil. Steam for about 20 minutes then let it cool down.
Tear the softened dried scallops into shreds. Dry the shreds on several pieces of kitchen paper towels. Pan-fry shredded dried scallops on a hot pan without oil for about a minute then add in a little oil and fry till crispy. Remove and put aside.
Pluck off both ends of the bean sprouts to make sure they are clean and neat. Rinse and soak bean sprouts. Blanch bean sprouts in a pot of salted boiling water for just 10 seconds then briskly drain the sprouts and toss in combined seasoning and add wolfberries to mix.
Serve the bean sprouts with the crispy fried scallops and garnishing.
STIR-FRIED WILD FERN SHOOTS WITH PETAI
300g wild fern shoots (pucuk paku), plucked into sections
1-2 tbsp oil
1/2 tsp ground belacan
1 tbsp dried prawns, soaked briefly and coarsely chopped
1 clove garlic, chopped
1/2 an onion, cut into half rings
1 red chilli, seeded and cut into slices
50g stink beans (petai)
For the seasoning (to mix together)
1/2 tsp fish sauce or to taste
1 tsp sugar or to taste
1/4 tsp pepper
1/2 tsp chicken stock powder
Blanch wild fern shoots in a wok of boiling water for 10 to 20 seconds. Dish and drain.
Heat oil in a wok and saute belacan and dried prawns until fragrant. Add in garlic and onion and fry briskly.
Add in red chilli and stir in seasoning to mix. Return wild fern shoots to the wok and add petai to combine. Toss briefly then dish out and serve.
ICE VEGETABLE SALAD
For the salad
5 fresh strawberries
4 water chestnuts
200g ice vegetables
a handful of crispy cornflakes
1 tsp toasted sesame seeds
For the dressing
3 tbsp creamy peanut butter
2 tbsp mayonnaise
2 tbsp honey
1 tbsp apple cider vinegar
pinch of salt or to taste
Hull the strawberries and cut into half. Peel the water chestnuts and cut into cubes then soak in ice-cold water.
Wash ice-vegetables in a bowl of ice-cold water briefly. Drain and toss well to get rid of any excess water.
Mix all dressing ingredients in a bowl and stir to combine until creamy and smooth.
Place the salad ingredients in a serving plate. Pour the dressing over this and sprinkle with cornflakes and toasted sesame seeds. Serve immediately.