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Health Recipes 3
- Uma Pushpanathan

June 28, 2016


Serves: 2
Preparation and Cooking Time: 30 min
Per Serving: 300 kj

50 gms carrot - julienne to 3 cm length
50 gms long beans - cut into 3 cm lengths
50 gms cabbage - remove the vein and chop coarsely
50 gms of baby spinach or spinach - leaves only
50 gms bean sprouts
1 shallot - peeled and chopped roughly
1 pip garlic - peeled and cut into quarter
1 bird's eye chilli - cut into two
1 kafir lime leaf - cut fine
Salt to taste

1/2 a cup freshly grated coconut - white only
1/2 tbsp palm sugar - grated fine
Spring onion - finely chopped
Coriander leaves - finely chopped
Shallots - fried crisp
  1. Blanch all the vegetables separately in hot boiling water.
  2. DO NOT overcook them till they are limp.
    They must be nice and crunchy.

  3. To make the dressing:
  4. - Put the shallot, garlic, chilli, lime and salt in a food processor and process till fine.
    - Transfer blended mixture to a bowl, add in the grated coconut and palm sugar and mix well.

  5. When ready to eat, toss the coconut dressing with the blanched vegetables and garnish.

  6. Serve it by scooping some of the tossed vegetables into a lettuce leaf as shown in the picture.

Note 1: If you have a mortar and pestle, you can pound the ingredients instead of using the food processor.

Note 2: To keep the dressing overnight, heat on high for about 2 minutes in a microwave or steam it for 5 minutes.

Recipe from the kitchen of Uma Pushpanathan.

Uma Pushpanathan
Uma Pushpanathan is a global gourmand and arts enthusiast. Based in Kuala Lumpur, Malaysia, Uma fuses her South and South East Asian heritage into noteworthy efforts in the field of arts, philanthropy, old age issues and food. A renowned cook and hostess, Uma's kitchen is a reflection of her voracious mind and inherent curiosity about world culture through cuisine.

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