Serves 3-4
Ingredients
Bunga kantan dressing1 torch ginger flower (bunga kantan), save 2 petals for garnishing2 lemongrass stalkszest of 3 lemons 250g sunflower oil, or any other neutral oil1 tablespoon sunflower oil 1 red onion, diced4 cloves garlic, finely choppedjuice of 3 lemons ½ teaspoon salt, or more to taste1 tablespoon honey ½ tablespoon dijon mustard
Bạn đang xem: Paku Fern Salad with Torch Ginger Lily Dressing
Xem thêm : Senior Housing Options
Salad greens1 large bunch paku fern1 dozen papaya blossoms 2 torch ginger flower petals, sliced thinly1 small bunch (~5 stalks) ulam raja1 small bunch (~5 stalks) selom leaves
Garnishfreshly cracked black pepper4-6 pickled shallots, quartered, optional
Directions
-
Roughly bruise and chop up the torch ginger flower and lemongrass stalks. Place this in a pot, together with the lemon zest and sunflower oil. Place this over a low heat, and heat until 80°C, or until you start to see really tiny bubbles start to form around the chopped up solids. Then take it off the heat and let it cool down. When the oil is cool, strain it through a sieve and discard the solids.
-
Xem thêm : Can You Dye Your Hair With Dry Shampoo In It?
Meanwhile, in a pan, heat up the tablespoon of oil over medium-low heat, and add in the diced onion and sweat it down for 10 minutes, until the onions are softened and translucent. Add in the garlic and cook for another 5 minutes. Transfer the cooked onion and garlic into a blender, add in the lemon juice, salt, honey, and mustard, then blend it all until super smooth! Then, put the blender on low, and slowly drizzle in the infused oil to emulsify it with the sauce. (If your blender doesn’t allow you to blend and drizzle at the same time, add in the oil in 4-5 batches, blending it until smooth in between each batch.)
-
Now onto the greens! Ready a pot of salted boiling water, salty as the sea, and an ice bath. Cut the paku stems into 4-inch long pieces, then blanch it in the boiling water for about 15 seconds, until just tender. Then, remove the paku from the water, and immediately plunge into the ice bath. When the paku is completely cooled, remove them from the water and dry with a salad spinner or with kitchen towels. Repeat the same blanching and shocking-in-ice process for the papaya blossoms, but skip the drying step, just sieve it out of the ice water. (Blanching will help remove some of its raw bitterness.)
-
Toss together the blanched paku, fresh ulam raja, selom leaves, papaya blossoms, and sliced torch ginger flower petals (reserved from before). Then, dress it with a torch ginger flower dressing, then garnish it with a couple of cracks of black pepper, some pickled shallots, and serve! (Alternatively, if you want your salad to look a little boujie like I did in the photos, plate the salad in a loose mound, and meticulously place on the papaya blossoms and torch ginger flower, before drizzling the dressing over it.)
Nguồn: https://buycookiesonline.eu
Danh mục: Info
