YAM PHAK RUAM ASPARAGUS

INGREDIENTS

5 asparagus spears 5 broccoli florets 100g white fungus, soak for 2 hours 100g ice berg lettuce, wash and roughly tear the lettuce 30g onions, sliced 20g coriander, chopped fine

Garnish

Chives Whole cashew nuts, fried 5g spring onions, chopped

Dressing

20g lemon juice 20g sugar syrup 15g ketchup As required garlic and green chilies, roughly crushed 15g light soy sauce 10g sweet chili sauce

Method

Bring a large pot of lightly salted water to a boil, reduce the heat to medium and blanch the asparagus, broccoli and white fungus all together. Transfer the blanched vegetables to a large bowl filled with cold water to stop the cooking process. Drain well. In a mixing bowl, whisk together the lemon juice, sugar syrup, ketchup, light soy, crushed garlic and green chilies, and sweet chili sauce. Toss all the vegetables with the dressing. Garnish with fried cashew nuts, chives and spring onions.

YAM PHAK RUAM ASPARAGUS, BROCCOLI AND FUNGUS SALAD

by ALTAMSH PATEL