Pennywort (Gotu-Kola) Salad
Serves 4.
Shredding these small leaves is much easier if the entire amount is rolled tightly within a larger leaf such as lettuce. Then it is a simple matter of slicing thinly through the bundle. This is how Asian cooks do it, without the aid of food processors.
2 bunches gotu-kola or
about 250 g/8 oz/ 2 cups leaves without stems
3 shallots or
1 small onion, finely chopped
Good squeeze lime or
lemon juice
1 sliced chilli (optional)
75 g/2-1/2 oz/1 cup fresh grated coconut
Salt to taste
1/2 teaspoon sugar
Wash well and strip leaves from stems. Shred finely with a sharp knife, combine with other ingredients and serve immediately. The flavour is slightly sour, slightly bitter.
Some people prefer this salad to be lightly cooked, if so bring a tablespoon of water and 1/2 teaspoon salt to the boil in a wok or pan, add all ingredients and toss over heat briefly, stopping before leaves lose their green colour.
Encyclopedia of Asian Food
By Charmaine Solomon
Periplus Editions
Hardback, $39.95
ISBN: 0-8048-1791-X
Recipe Reprinted by permission.
Encyclopedia of Asian Food
Recipes
- Black Fungus
- Braised Bean Curd, Cloud Ear and Vegetables
- Pennywort
- Fresh Pennywort Drink
- Pennywort (Gotu-Kola) Salad
- Rambutan
This page created July 1999
