Today I felt like eating something light. I am having one of my moments I guess so out came the pasta and I boiled it al dente of coure.
I first thought of doing a Pasta Veggie Stir Fry but then I thought I really did not need anymore oil thanks to some curry puffs Eda made. Then Eda pulls out a Tupperware of nicely sliced lotus root from the freezer and we are both wondering when and how it got there, I am sure Yus had something to do with that. So Lotus Root was one of the ingredients in my salad.
Malt Vinegar 1 tbsp
Maggi Seasoning 1 tbsp
Sweet Chilly Sauce 1 tbsp
Nam Yee (Smelly Tofu) 1 tsp – although I think it should be 1 tbp
Mix the salad and dressing together and enjoy it.
My friend Carol Shun kind of went all quiet on me when I sms’d her the ingredients. It was nice and light I should say. I like simplicity with a lot of punch!
I have to add after eating and looking at the photo, I think a teensy bit of sesame seeds would have been nice sprinkled on the top and perhaps some grated orange rind and thinly sliced lemon grass. Just a thought after I ate it and looked properly at the photo.
You should try it. The versatility of Nam Yee is plenty. Should introduce more recipes soon.