500 grams fresh pink ling chopped into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons ground turmeric powder 2 fresh cardamon leaves 1 dessertspoon finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon finely
chopped purple basil 2 tablespoons chopped spring onion tops 2 black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2 small cigar shaped egg plants chopped into half rounds (1 small standard eggplant will do) 6 medium tomatoes chopped into small pieces 1 tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)
I added about 1/2 tbsp of sesame oil and a tbsp each of
chopped purple basil, cilantro and dill leaves and served it over a bok choi, shrimp and fresh vegetables salad.
Not exact matches
To make this salad I used a mixture of greens (green and red head lettuces, spinach, and an Asian green called
purple pak choi), sliced peas,
chopped basil, and it's garnished with rose petals.
Here is what I packed my 4 year old daughter for lunch today: Homemade black bean taco with raw Colby cheese and
chopped raw onions
Purple Kraut peaches carrots and
basil homemade sour cream for dipping Like the lunchbox?
Ingredients: Salad: 2 cups shredded cabbage (I like to do combo or green and
purple cabbage) 1 cup finely shredded kale 1 cup shredded zucchini 1 bunch fresh
basil 1 bunch fresh cilantro 1/2 cup
chopped macadamia nuts Dressing: 2TBSP lemon juice 2TBSP apple cider vinegar 2 TBSP coconut aminos or coconut garlic sauce 2 TBSP olive oil 2 cloves garlic,... Read More»