Chinese Style Tossed Salad
Phong Hong Bakes
Phong Hong Bakes
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Ingredients

  • 1 medium Daikon, grated
  • 2 Carrots, grated
  • 2 medium Cucumbers, cut into thin strips
  • 10 Chery tomatoes, sliced
  • sliced
  • 4 Sweet crunchy peppers, sliced
  • 180 C for about
  • 15 minutes until crispy
  • 2 big cloves garlic (pounded)
  • 1/2 inch ginger (pounded)
  • 2 tablespoons honey
  • 3 tablespoons bean paste (taucheow)
  • 1 tablespoon dark soya sauce
  • 1 teaspoon chili bean sauce (toban djan)
  • 1 teaspoon plum sauce
  • 200 ml rice vinegar
  • 100 ml water
  • Sesame oil
  • 1 teaspoon sesame oil and
  • 2 tablespoons of grapeseed oil
  • 3. If you are using the taupok, toast it just before serving as it will get soft if left out for too long

Instructions

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