Guest guest Posted July 20, 2009 Report Share Posted July 20, 2009 Chili Chikin Salad 8 oz. pack tempeh steamed and crumbled 1 lemon grass stalk, trimmed 3 kaffir lime leaves, finely chopped I(Indian store) 4 fresh red chilies, seeded and chopped 4 tablespoons lime juice 2 tablespoon veg. hoisan sauce or a non-fish fish sauce 2 scallions, chopped 2 tablespoons fresh cilantro leaves thinly sliced kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to garnish Cut off the lower 5 cm/2 inches of the lemon grass stalk and chop finely. Transfer the crumbled tempeh to a bowl and add the chopped lemon grass, lime leaves, chilies, lime juice, non-fish sauce or hoisan sauce, scallions and cilantro leaves. Mix thoroughly. Spoon the chicken mixture into a salad bowl. Sprinkle sliced kaffir lime leaves over the top and garnish with salad leaves and sprigs of mint. Yields 4 to 6 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2009 Report Share Posted July 21, 2009 This sounds so yummy! , Myrtle Killian <myrtleskies wrote: > > Chili Chikin Salad > > 8 oz. pack tempeh steamed and crumbled > 1 lemon grass > stalk, trimmed > 3 kaffir lime leaves, finely chopped I(Indian store) > 4 fresh red chilies, > seeded and chopped > 4 tablespoons lime juice > 2 tablespoon veg. hoisan sauce or a non-fish fish sauce > 2 > scallions, chopped > 2 tablespoons fresh cilantro leaves > thinly sliced > kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to > garnish > > Cut off the lower 5 > cm/2 inches of the lemon grass stalk and chop finely. > Transfer the crumbled tempeh to a bowl and add the chopped lemon grass, lime leaves, chilies, lime > juice, non-fish sauce or hoisan sauce, scallions and cilantro leaves. Mix > thoroughly. > Spoon the chicken mixture into a salad bowl. Sprinkle sliced > kaffir lime leaves over the top and garnish with salad leaves and sprigs of > mint. > Yields 4 to 6 servings. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2009 Report Share Posted July 23, 2009 I have all the ingredients now to try this out. Thanks for posting the recipe. monica , " swede_dreams " <swede_dreams wrote: > > This sounds so yummy! > > , Myrtle Killian <myrtleskies@> wrote: > > > > Chili Chikin Salad > > > > 8 oz. pack tempeh steamed and crumbled > > 1 lemon grass > > stalk, trimmed > > 3 kaffir lime leaves, finely chopped I(Indian store) > > 4 fresh red chilies, > > seeded and chopped > > 4 tablespoons lime juice > > 2 tablespoon veg. hoisan sauce or a non-fish fish sauce > > 2 > > scallions, chopped > > 2 tablespoons fresh cilantro leaves > > thinly sliced > > kaffir lime leaves, mixed salad leaves and fresh mint sprigs, to > > garnish > > > > Cut off the lower 5 > > cm/2 inches of the lemon grass stalk and chop finely. > > Transfer the crumbled tempeh to a bowl and add the chopped lemon grass, lime leaves, chilies, lime > > juice, non-fish sauce or hoisan sauce, scallions and cilantro leaves. Mix > > thoroughly. > > Spoon the chicken mixture into a salad bowl. Sprinkle sliced > > kaffir lime leaves over the top and garnish with salad leaves and sprigs of > > mint. > > Yields 4 to 6 servings. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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