Malaysian Kerabu Salad with John Gregory-Smith - Mighty Spice скачать в хорошем качестве

Malaysian Kerabu Salad with John Gregory-Smith - Mighty Spice

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O With coconut, fresh lime juice and red bell peppers, this is not your average salad! Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: http://bit.ly/PsJ96O Follow on Twitter!   / hungryyoutube   And like us on Facebook!   / hungryyoutube   Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09 Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o Gluten Free with Alex T: http://bit.ly/XqRGsP Grill This with Nathan Lippy: http://bit.ly/OGuMHm Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5 Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH John's website: http://www.johngregorysmith.com ******************************** Coconut and Chili Kerabu Salad Recipe: 4 tablespoons fish sauce
juice of 2 limes 2 teaspoons sugar 1 inch piece ginger root, peeled 1⁄2 red onion, thinly sliced 1 red bell pepper, seeded and thinly sliced 2 1⁄4 cups bean sprouts 1⁄2 red chili, seeded and finely chopped 1 small handful mint leaves, roughly chopped 2 tablespoons unsweetened shredded coconut, toasted 1.To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl. Grate the ginger root into the bowl, discarding the fibrous bits, and mix well. 2.Add sliced onion into the dressing and mix well. Set aside 5-10 minutes, this takes the rawness out of the onion. 3.To assemble the salad: add the red pepper, bean sprouts, red chili, and mint to the onion mixture and toss together until all the ingredients are well coated. Transfer to a serving bowl and scatter the toasted coconut over the top. Serve immediately. Serves: 4