Skip to main content

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
  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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...