This recipe was created by chance. I was thinking of blanching some broccoli to make garlic butter broccoli to go together with the pasta that I cooked (yes, apart from the usual Asian fare, I do cook pasta quite often) when I realised that I had some left over ingredients in the fridge which could go together to create something oriental.
By that, I was referring to calamansi and fresh red chillies. Add a little garlic and some sauce and you’ve got yourself a tangy and zesty Oriental Broccoli Salad. The garlic can be a tad pungent for the uninitiated and can leave an unpleasant garlic odour in the mouth hours after eating. Might not be suitable if you plan to go dating after having this salad.
This is my recipe for Oriental Broccoli Salad
Ingredients (makes one bowl)
- 100 grammes of broccoli (cut into florets, remove skin from stem)
- 5 cloves of garlic (chopped finely)
- 1/2 piece of red chilli (chopped finely)
- 2 teaspoons fish sauce
- Juice from 2 calamansi
- a pinch of salt
- a pinch of sugar
Bring to boil a pot of water and add a teaspoon of salt and a teaspoon of cooking oil. Blanch broccoli in boiling water to desired softness. Drain and run through cold water to stop the cooking process. Allow broccoli to drain thoroughly to remove excess water.
Mix dressing with garlic and chilli well.
Place broccoli on serving plate / bowl and pour dressing over it. Ready to serve.
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