HOUSE OF MISU

Asian Buddha Bowl

Misu X Aapplemint

Recipe | November 29th 2018

Wash and dry all the salad greens. We will use these first to set up the salad bowl. Roughly tear them with your hand and place it in the center of the bowl.

Place half an avocado on top of it in the center. We will now build the salad around it.

You can do this any order you like

Start with placing the finely sliced purple cabbage

Going clockwise ….

Take the carrots. Peel the outer skin off. Now with the same peeler lay it flat along one side of the carrot, and start peeling ribbons. Peel till you reach the center and flip the carrot and begin from the other side. Now roll up these ribbons and place them in the bowl.

Next, repeat this step with the cucumbers.

Clean and blanch the snow peas in hot water for a few minutes and immediately throw them in cold water. This will help retain the crunch and colour of the snow peas. Simply place them alongside the carrots.

Now add some micro greens and place amongst it the blanched Broccoli.
Broccoli is blanched the same way as the snow peas. Only salt the water when blanching.

For the noodles, simply boil them till al dente. Drain, run through cold water and toss in some oil to prevent them from sticking. Place beside the Broccoli.

And now we work on Lotus Stem (you can do this step first and keep ready for plating)
Thinly Slice the Lotus root and pat dry on a kitchen towel.
In a bowl mix together the cornflour, all-purpose flour, 5-spice powder, 1 tsp of paprika and salt to taste.
Dip the steps one by one in the flour mix and deep fry till they look crispy. Drain on Kitchen towel. Work in batches and once you have done all, repeat the step, refrying them. This will make sure they get really crunchy and delicious.
Place in the Salad bowl.

For the dressing simply mix all the ingredients together and serve on the side.

Sprinkle some sesame seeds and paprika over the salad and serve with the dressing.


INGREDIENTS


Serves 2 to 3 people

2 portions of Spinach Noodles or any noodles of your choice
2 Lebanese cucumber
2 Carrots
½ a head of Purple Cabbage
10-15 Snow Peas
3/4th cup Broccoli
½ Avocado
1 large Lotus Root Sliced
Mixed Salad Greens
Micro Greens
2 tsps Black Sesame seeds
2 tsps Paprika
3 tablespoons Cornflour
3 tablespoons All Purpose Flour
1 tsp Chinese 5 spice Powder
Oil for Deep Frying

For the Dressing

4 tablespoons Light Soy Sauce
4 tablespoons water
1 tablespoon chopped Corriander
1 tablespoon very finely chopped onion
2 tablespoons Lime Juice
1 generous pinch of Paprika


METHOD


Wash and dry all the salad greens. We will use these first to set up the salad bowl. Roughly tear them with your hand and place it in the center of the bowl.

Place half an avocado on top of it in the center. We will now build the salad around it.

You can do this any order you like

Start with placing the finely sliced purple cabbage

Going clock wise ….

Take the carrots. Peel the outer skin off. Now with the same peeler lay it flat along one side of the carrot, and start peeling ribbons. Peel till you reach the center and flip the carrot and begin from the other side. Now roll up these ribbons and place them in the bowl.

Next repeat this step with the cucumbers.

Clean and blanch the snow peas in hot water for a few minutes and immediately throw them in cold water. This will help retain the crunch and colour of the snow peas. Simply place them alongside the carrots.

Now add some micro greens and place amongst it the blanched Broccoli.
Broccoli is blanched the same way as the snowpeas. Only salt the water when blanching.

For the noodles, simply boil them till al dente. Drain, run through cold water and toss in some oil to prevent them from sticking. Place beside the Broccoli.

And now we work on Lotus Stem (you can do this step first and keep ready for plating)
Thinly Slice the Lotus root and pat dry on a kitchen towel.
In a bowl mix together the cornflour, all purpose flour, 5-spice powder, 1 tsp of paprika and salt to taste.
Dip the steps one by one in the flour mix and deep fry till they look crispy. Drain on Kitchen towel. Work in batches and once you have done all, repeat the step, re frying them. This will make sure they get really crunchy and delicious.
Place in the Salad bowl.

For the dressing simply mix all the ingredients together and serve on the side.

Sprinkle some sesame seeds and paprika over the salad and serve with the dressing.

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