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Resepi Vegetable Salad (Goi Chay)

Vegetable Salad (Goi Chay) Recipes

Recipe Category: Resepi Salads (Salads Recipes)
Recipe submitted by: Chef Maruko

Masakan Vietnam (Vietnamese Cuisine Recipes)

Bahan-Bahan: [Ingredients]

2 egg pancakes, cut into thin strips
1 tablespoon toasted sesame seeds, ground
1 tablespoon roasted peanuts, ground
2 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 tablespoons sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons Oriental sesame oil
2 ounces cellophane (bean thread) noodles
4 dried Chinese mushrooms
1 tablespoon dried tree ear mushrooms
4 ounces snow peas
2 ounces fresh or canned bamboo shoots
1 small carrot, peeled
1 small daikon, peeled
1 small cucumber, peeled and seeded
1 small green bell pepper
1 small red bell pepper
2 celery ribs
2 celery ribs
1 small red onion
freshly ground black pepper
coriander sprigs, for garnish

Cara Memasak: [Cooking Instruction]

- Prepare the egg pancakes, toasted sesame seeds and roasted peanuts. Set aside.

- Combine the garlic, 1/2 teaspoon of the salt, the sugar, vinegar, soy sauce and sesame oil in a small bowl. Stir to blend. Set the sauce aside.

- Soak the cellophane noodels in warm water and the mushrooms in hot water for 30 minutes. Drain. Remove and discard the mushroom stems. Cut the mushroom caps into thin strips. Cut the noodles into 2-inch lengths.

- Cut the snow peas and bamboo shoots into thin strips. Bring a pot of salted water to a boil. Immerse both vegetables and the noodles for 30 seconds; drain immediately. Refresh with cold water. Drain and dry with paper towels. Set aside.

- Cut the carrot, daikon, cucumber, bell peppers, celery and red onion into thin strips and combine in a colander. Sprinkle the remaining 1 teaspoon salt over the vegetables, toss well and let stand for 30 minutes in the sink. Rinse the salt off the vegetables with cold water. Squeeze the vegetables between your hands in small batches to remove all excess liquid. Squeeze again, using paper towels (it is important that the vegetables be completely dry to ensure their crunchiness).

- Combine all of the shredded vegetables with the blanched vegetables in a large salad bowl. Drizzle the sauce over the mixture. Toss well to combine.

- Transfer the salad to a serving platter; sprinkle the ground nuts and black pepper over the top. Garnish with the strips and coriander sprigs.

Cadangan Hidangan: [Serving Suggestion]

4-6 servings

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