I'm in the mood for salads these days as the weather hots up. I decided to try Sylvia Tan's recipe from this Wednesday's Mind Your Body supplement in the Straits Times.
It turned out real well and just nice for a hot evening. However, I chilled everything chilled as I did the prep work at lunch. I pre-mixed the salad dressing and I added the juice from the roasted bell peppers into the dressing. It's simple and tasty.
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
3 century eggs, peeled and quartered
1 bag of washed baby spinach salad leaves
4 cloves garlic, chopped
1 tsp light soya sauce
1 tsp rice vinegar, or more if you like it tart
1 tsp sesame oil
Pinch of salt and pepper to taste
MethodHeat oven to 200 degrees Celsius. Place whole peppers on an oven tray and roast till blistered and blackened in parts.
In the meantime, using a knife, scrape off the clay mixture from the shell of the pi dan, peel and cut into quarters. Leave it for a while for the characteristic ammonia smell to dissipate.
Place peppers in a plastic bag and loosely tie the bag to make peppers sweat, making it easier to peel the skin later when it cools.
Slice peeled peppers into strips.
Dress with chopped garlic, soya sauce, rice vinegar and sesame oil.
Place dressed peppers on a bed of baby spinach leaves.
Season with salt and pepper. Top with pi dan quarters.
Toss just before eating