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Sayur Lalap Brunei
Bruneian Mixed Vegetable Salad
A refreshing and healthy salad featuring a variety of blanched or raw vegetables, typically served with a flavorful sambal or a light dressing.
ð§ ææ
- 100 g Long beans(cut into 2-inch lengths)
- 150 g Water spinach (Kangkung)(trimmed)
- 100 g Bean sprouts
- 1 medium Cucumber(sliced thinly)
- 1 medium Carrot(julienned)
- 1 piece Lime(for juice)
- 2 tbsp Sambal Belacan(to taste (see separate recipe or use store-bought))
- Salt(to taste)
- Sugar(a pinch, optional)
ðšâð³ äœãæ¹
- 1
Prepare a large bowl of ice water for blanching vegetables.
- 2
Bring a pot of lightly salted water to a boil. Blanch the long beans for 2-3 minutes until tender-crisp. Remove and immediately plunge into ice water to stop the cooking. Drain well.
- 3
Blanch the water spinach for 1-2 minutes until wilted. Remove and plunge into ice water. Drain well.
- 4
Briefly blanch the bean sprouts for about 30 seconds. Remove and plunge into ice water. Drain well.
- 5
In a separate bowl, combine the blanched long beans, water spinach, and bean sprouts with the thinly sliced cucumber and julienned carrot.
- 6
In a small bowl, whisk together the lime juice, sambal belacan, salt, and a pinch of sugar (if using) to create the dressing. Adjust seasoning to your preference.
- 7
Pour the dressing over the vegetables and toss gently to combine. Serve immediately.
ð¡ ããã®ã³ã
- âDo not overcook the vegetables; they should remain crisp-tender.
- âTaste and adjust the sambal belacan and lime juice for the perfect balance of spicy, sour, and salty.
- âEnsure all blanched vegetables are thoroughly drained to prevent a watery salad.
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- Add boiled eggs, sliced tofu, or grilled chicken for a more substantial meal.
- Include other local vegetables like fern shoots (paku) or young papaya.