Salad with Torch Ginger Bud & Rojak Dressing
By Terence Pang
For the dressing: 75g assam paste 75ml water 2 chilli padi, chopped (optional) 75g shrimp paste 65g sugar 10ml lime juice 40g chopped peanuts
tsp chopped torch ginger bud* 80g cucumber, sliced 160g red apples, sliced 120g green apples, sliced 40g butterhead lettuce, washed and leaves separated 20g frisee, washed 2 torch ginger buds*, chopped
1 Mix the assam paste and water. Squeeze the paste in the water, then strain the mixture to extract the assam juice. 2 Combine the assam juice with the rest of the dressing ingredients and mix well. 3 Pack the salad ingredients and the dressing separately in two containers. Toss them together when ready to eat.