Friday, February 27, 2009

Asparagus with Special Plum Sauce Salad

Happened to attend the Yummy Veggie Vegetarian Cooking Demonstration at Peranakan Museum last Sunday. The Vegetarian Food Demo was by a Non-Vegetarian Eatery – Coriander Leaf. Due to no open fire allow, the session I attended show how to make simple salad. One of the salads is Asparagus with Plum Sauce – click here to see it ! The surprising thing is many non-vegetarians attend this cooking demonstration and so eager to learn. Could it be it was the Chef of Non-vegetarian eatery doing it? Or people in this conceptual age are more open minded, begin to realize healthier eating is important and vegetarian food is not that boring after all. I don’t know.

I decide to improvise it and omit some ingredients like mustard seeds, chilli oil and added some other things. I make used of
bamboo fungus net like formation, to hold the asparagus together, so it is easier to pick up. And the bamboo fungus also served as a sponge soaking the sauce to make the asparagus tastier. Give it a try, it isn’t difficult at all and in fact, just blanching and you can treat it as “doing art with food”. Add some fun ingredients into it, you will then enjoy …

I omitted the ice spa after blanching the veggie, as I have lesser veggie to do and I shorten the cooking a little bit to allow some buffer for ‘over-cooking process’. It is really simple and you can spend a little bit of time decorating it, it will looks fabulous, like some art piece or what being served in the restaurant ... Those little carrot bits are left over when I cut the carrot slices into flower shape and I throw them on the asparagus.

Preparation: 10 mins

Ingredients (serves 2)
° 4 asparagus, halved diagonally, blanched in boiling water for 30 seconds and drained well
° 4 bamboo fungus/bamboo pith, soaked and blanched in boiling water for 1 minute and drain well.
° 4 carrot slices (optional), cut into flower shape

° 1 tablespoon Chinese plum sauce
° ½ teaspoon apple cider vinegar
° ½ teaspoon light soy sauce
° ½ teaspoon sesame oil
° ½ teaspoon sugar
° ¼ - ½ teaspoon dried chilli flake, or to taste
° ¼ teaspoon roasted sesame seed (optional)

1. Put 2 sections of asparagus into each bamboo fungus. Arrange on a serving plate and garnish with carrot slice.
2. Combine all dressing ingredient in a bowl and mix well. Drizzle over the asparagus and serve.


Anonymous said...

oh this looks good

Anonymous said...

and your blog comments finally revert to old easy to use interface. The one you change to the other day was a total failure. It does not allow the word verification to be displayed!!

Anonymous said...

It certainly looks like art with food, it's a masterpiece! :-)

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