Green Salad Rice

Last night, I prepared very simple and healthy meals for few friends. I enjoy being in the kitchen, not just cooking but the whole process itself – from choosing and buying the ingredients, cleaning and preparing the vegetables, of course the cooking, up to table setting, eating the food and all the way to clearing the table plus washing up the plates and utensils.

In Thai language it is known as ‘Khau Jump’ (Pronounce as cow-jump), literally translate as ‘rice with sliced vegetables’ but I re-branded it as 'green salad rice' because the rice is green colour.

Very simple to cook but the main ingredients are very difficult to find, almost impossible to buy over here in KL. It contains of about 15 – 20 different types of leaves, pound and juice. Cook the rice with the juice and add in ‘daun pandan' and 'limau purut’ leaves.

Mix all sliced vegetables, 'kerisik' plus dash of black pepper, fish sauce with the green rice and ready to go!

Slice the raw vegetables - daun kelsom, long bean, cucumber, serai, angle bean, big onion, bunga kantan & ulam raja. I love to add bean sprout as well.







My improvised organic version of 'bubur cha-cha' - tapioca, Japanese sweet potatoes, black-eye beans, sago, ? (the coloured stuff?, not organic at all) and cocunut milk.






Table set for 5.

One for the album - Jamie, Kae Ling and Ming.

Chilled Sake, home-made apple dessert wine and fruits end the evening.