Violet Oon’s Kinky Kale Sambal Nanas Salad

Violet does what she does best, imaginatively combining flavours and styles to create a spicy and uplifting citrus salad unlike anything you’ve ever tried before.

With a menu full of Peranakan-inspired innovations, Violet is an avid advocate of locally grown fresh produce. She has three restaurants scattered throughout the city, with arguably the most famous being the National Kitchen by Violet Oon at Singapore National Gallery.

Ingredients

150g SUSTENIR KINKY KALE
400g ripe pineapple cut into small cubes or semi ripe mango flesh, cut into small squares
10nos shallots, sliced thinly, put into iced water and then drained and dried
5 tbsp deep fried shallots

Nyonya Dressing

50g Sambal Belacan*
8-10 tsp freshly squeezed Limau Kesturi lime juice
2 tbsp fine sugar
1/8 tsp fine salt
2 tbsp NATUREL OLIVE OIL

Method

  1. Slice the Kinky Kale into very thin strips – wash well, soak in iced water for 10 minutes, drain and dry in a salad spinner and you can use at once or store in the chiller for at least 1 hour.
  2. Mix all the Nyonya Dressing ingredients together.
  3. Toss the diced pineapple or mango with the Nyonya Dressing,
  4. Put in the chiller for 10-20 minutes.
  5. Just before serving, toss the Kinky Kale and the sliced raw shallots with the fruit in Nyonya Dressing.
  6. Serve as a refreshing salad with a topping of deep fried shallots.

Variations

Make more of the Nyonya Dressing and toss lightly steamed prawns in the dressing or toss the dressing with crab meat. Serve with the crab of prawns on top of the salad as a delicious appetiser course

Sambal Belacan

100g large red chillies, 2 red chilli padi, 30-40g belacan.
Toast the belacan till it is dry and fragrant or dry fry in a frying pan till dried up. Grind with the 2 types of chillies.

 

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