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August 13, 2016
Recipe

Fern Tip Salad with Grated Coconuts and Beans

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Yes, I confess right now. This is not a quick salad to put together, it does requires some time and love to prepare the ingredients. However, it is too good not to share with you guys.

P1770083

Crunchy spicy Fern Tips Salad

Chef Penny suggest that you make the Bumbu Bali ahead, and freeze them in your ice trays, and just remove 1 block if you are making this salad for 2 persons. So find some time over the weekend, you would not regret making this sexy salad, every bit as delicious as it sounds.

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Fresh Fern Tips from the market!

Let me know what you think of the salad, I think its bloody good!!

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Fern Tips Salad with Grated Coconut and Beans

Ingredients

  • 150g Fern Tips or French Beans, Spinach, Morning Glory, Lettuce
  • 20g Bumbu Bali (recipe separately)
  • 15g Grated coconut, toasted
  • 30g Sambal goreng, sliced and fried garlic, shallots and ginger
  • 2pc Lime, juice only
  • 1cm Shrimp Paste, toasted
  • 1/2 Red Chili, deseeded and sliced
  • 50ml Coconut Oil, heated and pour over chili and Shrimp Paste
  • 60g Red Beans or Chickpeas, Canneloni, Black Eye Peas, Green Peas
  • Garnishing: Crispy deep fried shallots
  • Salt to taste

Method

  1. For the fern tips, blanch in hot water quickly and dip in cold water to arrest the cooking, This would also help maintain its fresh green colour. Do the same with other vegies if fern tips is not available.
  2. Place all the ingredients in a large bowl and mix it gently with your hands.
  3. Squeeze or drizzle the lime juice all over salad, season with salt to taste.
  4. Plate the salad and garnish with deep fried shallots before serving.

BUMBU BALI Recipe - check out the next post.

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