Thursday, September 16, 2010

Cuttlefish Peanut salad



If you patronize the chicken rice stall, they sell this toufu (bean curd) salad at $2.50 - $3.00. You might feel the pinch and will be quite reluctant to pay for it. Why is it so expensive when there is only one piece of deep fried toufu, few slices of gratedgcucumber and carrot, together with the sauce? However, you still will pay for it because you like to eat. Here, I share with you my recipe that I find simply delicious and appetizing. Furthermore it is very much economical as compared to if you buy it from outside.

My improvised version is by adding cuttle fish, green semi ripe mango , cucumber, carrot and sliced big onion. This salad is simply delicious and will not fail you. I made this salad on Wednesday for my colleagues, they simply loved it very much and 赞不绝口. You only need 10 to 15 minutes to prepare.

Recipe:

Ingredients:

1 cucumber
1 big carrot
1/2 semi ripe mango
1/2 big onion
1 cuttle fish
5 small salted toufu
toasted chopped peanut
toasted sesame seed


Method:

1. Deep fry toufu, when cool, cut into 6 pieces or into your desired size.

2. Either you use kitchen grater or cut cucumber, carrots, mango into strips. Soak them into ice-cold water for 10 minutes. Drain and pad dry with kitchen towel.

3. Cut big onion into thin slices.

4. Cook cuttle fish into boiling water. When cool cut into your desired size.

5. Put all the ingredients onto a big serving plate, sprinkle toasted chopped peanuts. sesame seed, and pour sauce on top. Serve with garnishing.

Sauce:

3 tablespoon Thai chilli sauce (Rooster Brand)
2 tablespoons sugar
2 tablespoon lime juice


Method:
Mix well and pour on top of the salad
Note: I recommend you to buy the Thailand product - Rooster brand which has a woman photo on the label. It gives a better taste.
You can add on more sauce if you want to.

2 comments:

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  2. Hello there,

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