Nyonya Platter

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This is a celebration dish no less, once everyone is at the table, pile all the prepared ingredients onto a large platter and toss the sauce through to coat. Everyone helps themselves immediately to savour the salad ingredients at their freshest.

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Ingredients

225 g treated cuttlefish, scored and cut into 3.5 cm pieces, blanched for 1-2 minutes
75 g marinated jellyfish
300 g turnip, peeled and cut into thin strips
225 g Chinese lettuce, cut into 1 cm strips
150 g cucumber, seeded and cut into thin strips
125 g carrot, grated finely
1 Mission Curry Wraps, cut into 6 mm width x 3 cm length

Sauce

½ cm peeled galangal, finely pounded
3 red chillies, finely pounded
60 ml chili sauce and 180 ml tomato sauce
180 ml plum sauce
½ tsp salt
3 tbsp sugar
60 ml water
110 g mashed potato
30 g roasted peanuts, coarsely pounded
2 tbsp roasted sesame seeds, coarsely pounded

Instructions

  1. Bring to a boil all the sauce ingredients, except peanuts and sesame seeds. Stir continuously and cook until the sauce thickens.
  2. Remove from heat, adding in peanuts and sesame seeds.
  3. Bake tortilla strips in a preheated oven at 160oC for 10 – 12 minutes or until crisp. Let cool and set aside.
  4. Toss all the ingredients with the sauce on a platter. Garnish with extra tortilla strips.

Tortilla strips can be prepared ahead to save time. They will stay crisp for a week.

Marinated jellyfish can be bought from the Japanese section in the supermarket.

Sauce can be made up to a week earlier and chilled.

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Nyonya Platter

This is a celebration dish no less, once everyone is at the table, pile all the prepared ingredients onto a large platter and toss the sauce through to coat. Everyone helps themselves immediately to savour the salad ingredients at their freshest.

 Preparation Time: Total time: Serves 2 Ingredients: 225 g treated cuttlefish, scored and cut into 3.5 cm pieces, blanched for 1-2 minutes
75 g marinated jellyfish
300 g turnip, peeled and cut into thin strips
225 g Chinese lettuce, cut into 1 cm strips
150 g cucumber, seeded and cut into thin strips
125 g carrot, grated finely
1 Mission Curry Wraps, cut into 6 mm width x 3 cm length Sauce ½ cm peeled galangal, finely pounded
3 red chillies, finely pounded
60 ml chili sauce and 180 ml tomato sauce
180 ml plum sauce
½ tsp salt
3 tbsp sugar
60 ml water
110 g mashed potato
30 g roasted peanuts, coarsely pounded
2 tbsp roasted sesame seeds, coarsely pounded Instructions:
  1. Bring to a boil all the sauce ingredients, except peanuts and sesame seeds. Stir continuously and cook until the sauce thickens.
  2. Remove from heat, adding in peanuts and sesame seeds.
  3. Bake tortilla strips in a preheated oven at 160oC for 10 – 12 minutes or until crisp. Let cool and set aside.
  4. Toss all the ingredients with the sauce on a platter. Garnish with extra tortilla strips.
/10 from 200 users.