"I, for one, am keen to usher that horse in, and to celebrate I'll be making this noodle salad, which is a variation on one I first ate at Mandy Yin's restaurant, Sambal Shiok. It's a dish that's eaten across Malaysia and Singapore, and the idea is that everyone around the table tosses the salad high into the air at the same time: the superstition goes that the higher the salad is tossed, the more luck will ensue. Come on, Nelly."
"Dried beancurd sticks (and pink sushi ginger) can be found in Chinese supermarkets or online. When soaked, they become like chewy thinly sliced tofu. This recipe is all in the preparation: the only cooking is frying the beancurd sticks and cashews and boiling the noodles. You'll need a large lipped bowl or platter (big enough to serve four from) and four pairs of chopsticks."
The fire horse lunar new year is associated with fresh opportunities, personal growth and good fortune, and a prosperity toss noodle salad is prepared to celebrate. The salad originates from Malaysia and Singapore and is traditionally tossed high by everyone at the table to encourage luck. The dish features soaked dried beancurd sticks that become chewy like thinly sliced tofu, fried with cashews, and combined with boiled wheat noodles. The dressing mixes clementine juice, rice vinegar, light soy sauce, toasted sesame oil and rapeseed oil. Fresh herbs, chicory, pickled pink sushi ginger and crispy fried onions finish the salad. The recipe serves four and requires a large platter and chopsticks.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]