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ORIENTAL SALSA
Chop following vegetables and put in large container:
2-3 bell peppers (any color)
1 large round onion
2 Japanese cucumbers, seeded
2-3 large tomatoes, seeded (add more tomatoes for milder salsa)
3-4 stalks of celery
Add to the above:
1 can of Green Giant whole kernel corn, drained
1 can of chopped black olives, drained
1 large bottle, 25 oz, sweet chili sauce -
(Mae Ploy brand available at Costco)
Juice of 3-4 limes, or 2 lemons (can substitute Japanese rice vinegar)
1 to 2 tsp. Hawaiian salt
cilantro – chop and use as garnish
Mix all ingredients together. Makes a LOT. Serve with tortilla chips, eggs, chicken, salad etc. This will keep in the refrigerator longer if you add cilantro just before serving.
Korean Tofu Salad
1 bunch watercress (cut into 1 1/2 inch pieces)
1 pkg (10 oz) bean sprouts
1 firm tofu, drained
2 tomatoes, diced
1 pkg (3 oz) codfish or prepared taegu (1 1/2 oz)
1 Maui onion, halved & sliced thinly
1 whole takuan sliced into thin matchsticks
1/4 cup sliced green onions, divided
Parboil watercress, bean sprouts, and tofu. Let cool. Cut tofu into 1" cubes.
On a large platter, layer ingredients in the following order;
watercress, bean sprouts, tofu, tomatoes, codfish, onion, takuan, half of the green onions. In a saucepan bring dressing ingredients to a boil. Remove from heat and add remaining green onions. Cool and pour over salad just before serving.
Dressing: 1/2 cup soy sauce
1/4 cup canola oil
1-2 cloves garlic, minced
1 Tbs. sugar
* I use spinach instead of watercress
* Avoid layering the tofu next to the takuan, unless you want yellow tofu
* Instead of the above dressing, use a combination of Korean Kal bi sauce 1/2 cup and 1/4 cup Japanese rice vinegar
ENJOY!
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