Skip to main content
logo
Food Advertising by

Warm Purple Salad ~ 暖紫沙拉


This warm salad with freshly pan-fried pork fillet can be on served on its own as light lunch.  Served with some lightly toasted garlic bread, it can double up as an evening meal.







There's no specific recipe for this simple warm salad but I append below what were the ingredients I put in to whip this up :-

Ingredients
  • pork fillet, cut and seasoned with some salt, pepper, sugar and light soya sauce
  • purple cabbage, sliced
  • Japanese cucumber, peeled and cut
  • Cherry tomatoes
  • Dash of sea salt
  • Olive oil + honey, mixed 
Method
  1. Pan fry the pork fillet till cooked and tender.
  2. In a warm salad bowl, mix in the cabbage, cucumber, tomatoes and a dash of salt.
  3. Toss in the pork fillet, mix well.
  4. Drizzle on the olive oil and honey mixture.
  5. Serve immediately.


Comments

  1. This is such a gorgeous salad with the purple cabbage, and you had me at pork. I love pork..a lot, haha! ^.^

    ReplyDelete
    Replies
    1. Yes, pork is rarely used in a salad... just thought to use something different!

      Delete
  2. Cheah, that's a gorgeous plate of warm purple salad! Love the color and it looks soooo delicious!

    ReplyDelete
    Replies
    1. Purple cabbage is nutritious, P Hong!

      Delete
  3. Hi Soke Hah, love this purple salad. It is healthy to add some purple coloured food to our daily meals.

    ReplyDelete
  4. Cheah, I just had my salad this evening but I definitely love to try your version. The salad looks pretty and delicious!

    ReplyDelete
  5. Good morning Cheah,
    This is my first time to know about warm salad. Thanks for sharing.

    ReplyDelete
    Replies
    1. Me too. Had this warm salad in one of the cafes in KL not too long ago. But homemade is definitely much cheaper and more value for money!

      Delete
  6. My kind of salad! Purple is a lovely colour, isn't it?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.