Malaysian table salad (Ulam)

AT A GLANCE

  • Serves 6 people

  • 3 Japanese eggplants, cut into 5cm chunks (see note)
  • 8 small okra
  • 150 gm snake beans, cut into 5cm lengths
  • 1 Lebanese cucumber, cut into batons
  •  
  • Sambal relish
  • 500 gm dark palm sugar
  • 150 ml fish sauce
  • 300 gm dried shrimp, rinsed and finely chopped (see note)
  • 100 gm long red chillies, finely chopped
  • 5-10 small red chillies, finely chopped
  • 3 red shallots, finely chopped
  • To taste: lime juice
01   For sambal relish, combine palm sugar, fish sauce, dried shrimp and long red chilli in a saucepan, add 3 cups of water and stir over low heat until sauce is thick and syrupy. Add small red chilli and shallot and simmer for another minute. Season to taste with salt, cool, then season to taste with lime juice.
02   Bring a pot of salted water to the boil. Add eggplant and cook for 30 seconds, drain and refresh in iced water. Drain well and set aside. Repeat with okra and snake beans.
03   Arrange eggplant, okra, snake beans and cucumber on a plate, dress with shallot-chilli relish and serve with rice.
Note Japanese eggplants are the long thin variety, available from supermarkets. Dried shrimp are available from Asian food stores.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

MICHELE FINATO

FEATURED IN

Apr 2007

Apr 2007

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