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| vegetable hashbrowns, sesame tofu and pinapple salsa |
| for hashvrowns: 4 slices whole grain bread, toasted 2 small sweet potatoes 4 mashrooms 1 medium-size carrot 4 large cabbage leaves 2 stalks spring onions, chopped 2 eggs a few drops of sesame oil salt and pepper to taste oil for shallow frying |
| for sesame tofu: 1 tbs white sesame seeds 4 squares frying tofu 2 tbs kitchap manis ( thick sweet soy sauce) 2 tbs oil |
| for salsa: half pinapple, skinned and chopped roughly 1 onion finely diced 1 red chilli,finely chopped sugar and salt for taste |
| garnish with: butter lettuce, honny tomatoes, carrot shavings |
| 1. make hashbrowns. skin sweet potatoes and boil till tender 2. mash while still hot, put aside 3. using a food processor or grinder, make toast into breadcrumbs 4. cut mushrooms, carrot andcabbage into fine strips or jilienne 5. into a large mixing bowl, put mashed sweet potato, breadcrumbs, mushroom, carrot cabbage, spring onions and sesame oil 6. break the egg into the mixture and season with salt and pepper 7. use a wooden spoon to mix well 8. divide mixture into 8 portions and form into balls, using your hands 9. flatten the balls slightly and fry till golden brown, put aside 10. cook tofu. cut each todu square into 2 slices 11. place tofu slices on a plate, pour ketchap manis on them coating each slice well, put aside 12. dry toast sesame seeds by tossing them in a moderateky heated frying pan till they turn golden brown, put aside 13. now heat the oil in same pan , fry tofu quickly 14. sprinkle roasted sesame seeds over each piece of fried tofu 15. make salsa. mix chopped pineapple, onion, chilli,salt and pepper together 16. stack hashbrawn and tofu on serving plate, dot salsa around stack and garnish with lettuce, tomatooes and carrot shavings. |