A salad of boiled vegetables topped with a kenari nuts sauce
Ingredients :
100 g long beans
100 g cassava leaves
100 g spinach
2 cucumber, 200 g
100 g cabbage
500 ml water, for boiling
4 shallots, 40 g
5 red chillies, 50 g
200 g skinless kenari nuts
300 ml boiling water
1 tsp salt, 4 g (or to taste)
1 Tbs granulated sugar, 15 g
Method :
Cut long beans in 3 cm parts. Pick cassava leaves and spinach roughly. Cut cucumber and cabbage in thin slices. Boil long beans, cassava leaves, spinach, and cabbage alternately until done, drain.
Roast shallots, red chillies and kenari nuts over low flame until brownish. Take from flame and make into a paste. Add boiling water and season with salt and sugar. Mix well.
Serve vegetables of Step 1 with kenari sauce and garnish to your liking.
Note :
4 servings
Source : Selera Magazine, December 1993
