Sunday, January 16, 2022

Butter Prawns – Malaysian Style

Butter Prawns - aka shrimp - are crunchy, spicy and fragrant with golden egg floss and crisp curry leaves. They are a specialty at Malaysian Chinese eateries and one of our family favorites.

Food Lust People Love: Butter Prawns - aka shrimp - are crunchy, spicy and fragrant with golden egg floss and crisp curry leaves. They are a specialty at Malaysian Chinese eateries and one of our family favorites.

If you’ve been reading this space for a while, you know that I have a very soft spot for a restaurant in Kuala Lumpur called Mei Keng Fatt. It is super casual (think plastic chairs and paper napkins) but the food is delicious. The menu includes all manner of Chinese dishes with chicken, beef, pork and even ostrich but the specialties are chili crab and butter prawns.

We went often on a Friday night and our order never varied: black pepper beef, chili crab, cashew chicken, baby kailan with garlic and butter prawns. We’d finish the meal with fresh mango served on a platter covered with crushed ice. Divine!

When we moved on to Singapore in 2007, we were disappointed to find that what the seafood restaurants there called butter prawns were a terrible concoction that substituted butter-fried oats for the egg yolk floss. Sure, that’s probably easier but it’s not the same! And their chili crab sauce seemed to be made with ketchup. What up, Singapore?

After moving back to KL in 2009, we frequented Mei Keng Fatt even more often because we'd missed it so! Also we figured our days in Malaysia were numbered and we wanted to take advantage of its delights as many times as possible before the next transfer. I don’t even want to guess how often we went (or picked up takeaway) between 2009 and 2012!

Butter Prawns – Malaysian Style

Now, of course, I have to make my own butter prawns. This recipe does take some time but none of the steps are hard. Just take it slow and you’ll get there. I promise it will be so worth it! This recipe is adapted from one on Malaysian Delicacies.

Ingredients
4 eggs
2.2 lbs or 1kg (weight without head and shell) large size prawns or shrimp
1 teaspoon fine sea salt
1 teaspoon sugar
1/3 cup or 40g cornstarch
1/3 cup or 75g ghee (clarified butter)
4 to 5 sprigs fresh curry leaves
8 hot chili peppers, chopped
1/2 cup or 120ml canola or other light oil

Method
Separate your eggs putting the yolks in a small bowl and one white in another. Put the other three whites in a sealed contain and put them in the refrigerator for another use. (I like to use mine for mini pavlovas or macaroons.)  Beat the yolks well. Beat the single egg white well. 
 
Wash and peel the prawns, leaving just the tails on. Sprinkle them with the salt and sugar. Add the well-beaten egg white to the bowl and stir well to distribute the salt and sugar and to coat the prawns with the egg white.

Sprinkle on the cornstarch with a small sieve, stirring well to coat. Set aside. 

Sprinkling on the cornstarch.

To make the egg floss, heat a wok or large nonstick pan then add the ghee. Once the ghee is hot, pour in the beaten egg yolks in a very thin stream while stirring it continuously to get fine shreds of yolk. Since my pan is nonstick, I like to use a rubber-coated whisk for this. 

Adding the beaten egg yolks to the hot pan in a thin steam, whisking whisking!

Keep stirring over medium heat until you have finished pouring all the egg yolks. 

Still whisking while adding the beaten egg yolks

It bubbles up but persevere and keep stirring until it turns into golden crispy floss.

Egg floss bubbling up!

Turn off the stove. Over the pan, spoon the egg floss into a sieve so the ghee drips back into the pan. 

Spooning the floss into a sieve, over the pan.

Set the sieve over a bowl to keep draining or pour the floss onto some paper towels to drain. 

The golden floss draining on paper towels.

Add the canola oil to the pan. Lift the prawns one by one out of the bowl and add them in batches to the hot oil, cooking until they are golden and crispy on both sides. 

Adding the prawns to the hot oil

Remove them to a pan lined with newspaper and topped with clean paper towels.  Continue frying the prawns until they are all golden and crispy. 

Draining the fried prawns on paper towels

Discard all but three tablespoons of the oil and heat the pan again over a medium flame. Add in the chopped chili peppers and curry leaves. 

Chili peppers and fresh curry leaves

You’ll want your vent hood on for this step to extract the spicy air from the chili peppers, if it wasn’t on already for the prawn frying. You'll notice there are no photos of this step. That's because I was coughing too much. Lesson learned!

Update: Found some photos of a prior time I made this and had the vent hood fan on! Truly it's one of our favorites. 

Frying the curry leaves and chili peppers

Fry until the curry leaves turn crispy and a bit darker, which takes just a minute or so. Add the prawns back in and give a few stirs to rewarm them all. 

Adding the prawns back in!

Add most of the egg floss in and stir. 

Spoon the prawns onto a serving plate and sprinkle with the reserved egg floss to serve. 

Food Lust People Love: Butter Prawns - aka shrimp - are crunchy, spicy and fragrant with golden egg floss and crisp curry leaves. They are a specialty at Malaysian Chinese eateries and one of our family favorites.

Enjoy!


It’s Sunday FunDay and time to get ready for a lunar new year celebration to welcome  the Year of the Tiger with a delicious list of Chinese or Asian inspired recipes! Check out the list below. Many thanks to our host, Sue of Palatable Pastime

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin these Butter Prawns - Malaysian Style!

Food Lust People Love: Butter Prawns - aka shrimp - are crunchy, spicy and fragrant with golden egg floss and crisp curry leaves. They are a specialty at Malaysian Chinese eateries and one of our family favorites.

 .

Tuesday, January 11, 2022

Natural Rainbow Challah #BreadBakers

This natural rainbow challah is colored with spices, fruit and vegetables for a bright and festive look without artificial dyes. It would make a beautiful addition to any party table or weekend brunch. 

Food Lust People Love: This natural rainbow challah is colored with spices, fruit and vegetables for a bright and festive look without artificial dyes. It would make a beautiful addition to any party table or weekend brunch..

Here’s where I suggest, right up at the top, that if you plan to make this bread on the day you want to eat it, you will want to make your natural dyes a day ahead of time. None of this is hard to do but it is time consuming. 

Also, this would be a great project for Easter because you end up with way more dye than you need for this bread and it could be used up dying eggs the old fashioned way. I felt really bad tipping it all out when I was done, without another use for it. 

Natural Rainbow Challah

The inspiration for this challah was a post on the blog What Jew Wanna Eat and the recipe itself is a combo of that post and Joan Nathan’s favorite challah on New York Times Cooking. 
 
Ingredients
For the food coloring:
Pink - 1 small beet (about 3 oz or 85g)
Orange – 1- 1 1/2 teaspoons ground annatto aka achiote
Yellow – 1- 1 1/2 teaspoons ground turmeric
Green – 1 cup, packed, or 85g spinach leaves
Purple – 1 cup or 140g fresh or frozen blueberries 
Blue – unused cooked blueberry juice from purple + 1 teaspoon baking soda

For challah dough:
2 1/4 teaspoons active dry yeast 1 packet
3/4 cups or 80ml warm water 
1/2 cup or 100g sugar
1/4 cup or 60ml canola or other light oil, plus more for dough bowls
1/4 cup or 60ml honey 
2 large eggs +1 egg white  (Save that 1 egg yolk for glazing)
1 teaspoon fine sea salt
5 cups or 625g bread flour, plus more as needed for kneading

Method
First, we’ll make the dye colors.

For the pink, boil your beet in just enough water to cover until tender. When it’s cool enough to handle, use a paper towel to push the peels off. Blend it in small food processor until smooth. Set aside to cool completely. 

Blending the beet

For the green dye, simmer the spinach leaves or greens with a little bit of water in a covered skillet until they completely wilted. Blend in small food processor until smooth. Set aside to cool completely.

Blending the spinach

For the purple, simmer the fresh or frozen blueberries in 2 tablespoons water in a covered pot until they fall apart. Cool, drain, and reserve the liquid.

Cooking the blueberries

We'll make the blue out of the purple once we've used it to color one ball of dough by adding the baking soda to the balance. 

Now, make your challah dough. Prepare the yeast in a large mixing bowl for a stand mixer by whisking it with warm water and 1 teaspoon sugar. Leave it for a few minutes to activate the yeast. It should bubble up and get foamy. This means your yeast is live. 

Beat the oil and honey into the foamy yeast mixture. 

Adding the oil and honey

Add in the two eggs, one at a time, beating with each addition, then add the egg white. 

Adding the eggs, one at a time

Beat in the remaining sugar and salt. 

Adding the balance of the sugar and the salt

Gradually add flour beating with each addition. As the dough gets thicker, you might need to change to the bread hook. 

Adding the first amount of flour

When dough holds together and isn't too sticky, you are ready to start adding your natural dyes.

The finished plain dough

Divide your dough into six even pieces. I used a food scale to weigh them out. The dough weighed 1162g so each ball was approximately 94g.

Flatten out each piece one at a time (keep the others covered) and put some of each of the homemade food coloring in the middle of each one.  Fold the dough over the dye and pop it back in your stand mixer with the bread hook. Knead until the dye is thoroughly mixed in. 

I started with the easy ones that didn't add liquid, the annatto and turmeric! 

Adding the annatto to the dough ball



Add a little more flour or dye as needed. I had to hand knead some of mine as well to get the colors well mixed. Form the dough into a ball and place it in a greased bowl and cover lightly with cling film. 

Repeat with the four more dough balls, making a yellow one with the turmeric and adding a little flour as needed for the pink, green and purple dyes. 

Once you've colored the purple ball, add 1 teaspoon of baking soda to the blueberry juice. This will turn it a dark indigo blue. Color the final ball of dough with some of this and knead to incorporate it as you did with the others. 

The blue ball!



Put the six dough balls in lightly oiled bowls and cover them with cling film. Leave them to rise in a warm place until they have at least doubled in size, about 1 hour. 

To form the rainbow challah, roll the colored balls into long tubes. 

All six colored dough balls rolled into tubes

Now braid and tuck by following these instructions here on the King Arthur Flour YouTube channel: How to braid a six-strand challah. They make the process much clearer than I ever could with words so I'm not even going to try to confuse you! 

Food Lust People Love: This natural rainbow challah is colored with spices, fruit and vegetables for a bright and festive look without artificial dyes. It would make a beautiful addition to any party table or weekend brunch..

Leave your challah to rise again on a parchment or silicone lined baking sheet, lightly covered, until doubled in size, about 45 minutes. 

My latest wintertime trick is to heat a couple of inches of water to boiling in a bowl in the microwave. I open it quickly and set my baking pan on top, closing the door again swiftly. This creates a moist, warm environment for the dough to rise in.  Works like a charm as long as no one else needs the microwave for an hour or so.

When the challah is almost finished rising, preheat your oven to 350° F or 180°C. 

Whisk the egg yolk with 1/2 tablespoon water and generously brush the mixture over the challah.

Brushing on the egg wash

Bake for 40-45 minutes in your preheated oven, rotating the pan halfway through. If it starts to brown too fast, make a foil tent to cover it. It’s done when the internal temperature reaches 190°F or 88°C.

Food Lust People Love: This natural rainbow challah is colored with spices, fruit and vegetables for a bright and festive look without artificial dyes. It would make a beautiful addition to any party table or weekend brunch..

Leave to cool then slice and enjoy! 

Food Lust People Love: This natural rainbow challah is colored with spices, fruit and vegetables for a bright and festive look without artificial dyes. It would make a beautiful addition to any party table or weekend brunch..

It’s the second Tuesday of the month so that means my Bread Bakers are out in force! Today we are sharing naturally colored breads. One over-achiever (looking at Kelly from A Messy Kitchen!) even baked two different breads. Check out all the links below. Many thanks to our host, Radha of Magical Ingredients for this fun and challenging theme!



BreadBakers
 
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.


Pin this Natural Rainbow Challah! 

Food Lust People Love: This natural rainbow challah is colored with spices, fruit and vegetables for a bright and festive look without artificial dyes. It would make a beautiful addition to any party table or weekend brunch..


 .

Sunday, January 9, 2022

Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry

This recipe is a mouthful in more ways than one! Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry will fill your belly and please all your taste buds.

Food Lust People Love: This recipe is a mouthful in more ways than one! Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry will fill your belly and please all your taste buds.

Once upon a time (back in the late ’80s) we lived on the island of Borneo in the small oilfield town of Balikpapan. Borneo is owned by three countries. The tiniest bit in the northwest corner belongs to the Sultanate of Brunei and the rest falls under the jurisdiction of either Indonesia or Malaysia. Balikpapan is in the Indonesia section called Kalimantan. I had tried sweet soy sauce aka kecap manis before but that is where I fell in love.

Kecap manis, pronounced kuh-CHOP MAH-nees, is a must-have in so many Indonesian dishes. It’s soy sauce sweetened with palm sugar so it makes sense that the name translates to “sweet sauce” in English. 

In most Indonesian restaurants, a small bowl of kecap manis and chopped bird’s eye chili peppers will be on every table, just in case what you ordered didn’t have kecap manis in it but you want to add some. I usually did. 

I have hauled bottles of the ABC brand sauce in my luggage all over the world! I love it that much. It’s the key ingredient in my spicy sticky wings and my Bali spicy grilled fish.  

I came across this recipe online while searching for something to make with eggplant and tofu. As soon as I saw kecap manis in the ingredients list, I knew I had to make it. It reminded me a bit of my braised pork and egg dish and I adore that! 

Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry

This recipe is adapted from one I found on Cookpad. The author is from Bandung, Indonesia, which is on Java, the same island as the Indonesian capital, Jakarta.  You can find kecap manis, fresh quail eggs, and fried tofu at most Asian markets. Check the refrigerated section for the latter two. 

Ingredients - serves 4
2 eggplant (approximately 1 2/3 lbs or 740g total) 
fine sea salt 
1 small onion – about 3 1/2 oz or 100g
4 cloves garlic
4 fresh red chili peppers
7 oz or 200g fried tofu - cut into cubes (I used already seasoned with lemon grass and chili) 
2 tablespoons canola or another light oil
1/3 cup or 80ml kecap manis aka sweet soy sauce
12 hard-boiled quail eggs
chopped cilantro – some for pan and some to garnish

To serve: cooked white or brown rice 

Method
Cut the eggplant into cubes (no need to peel) and put them in a colander, lightly sprinkling on sea salt as you add the cubes in layers. Set the colander in a sink (or over a large bowl) to drain. 

The eggplant cubes draining

Meanwhile, make the onion, garlic and red chili peppers into a paste in a small food processor or mortar and pestle. Set aside.

Making a paste out of the onion, garlic and chili peppers

Dry the eggplant with paper towels then fry it in batches in large nonstick skillet until the pieces are golden on all sides. Sometimes a little drizzle of oil helps this process. It depends on your non-stick skillet. 

Frying the eggplant

Set the browned eggplant aside on a large plate. 

Setting aside the egglant

Cut the fried tofu into bite-sized pieces and repeat the pan-frying process in the same non-stick skillet. When the tofu is golden on all sides, pop it on top of the eggplant. 

The golden fried tofu

Heat 2 tablespoons of oil in a pan. Add in the onion/garlic/chili paste. 

Sauteeing the spice paste

Fry over a medium heat for a few minutes, until fragrant. That is to say, until it no longer smells sharply of onion and garlic. Add a couple of tablespoons of water and let it simmer for a few minutes more. 

Add in the sweet soy sauce and cook over a low heat till it’s a bit sticky looking. Stir often so it doesn’t burn. 

Adding the sweet soy sauce

Add the tofu and eggplant back into the pan, along with the boiled quail eggs. 

Adding the eggplant, tofu and eggs to the pan

Fold gently to coat them with the sauce and cook for a few minutes more until everything is heated through again.  Sprinkle with some chopped cilantro and stir it in gently. 

Folding the ingredients to cover them with the sauce.

Top with more cilantro to serve. I serve this over cooked white or brown rice and put my habanero sauce on the table in case anyone would like it spicier than it already is!

Enjoy!

Food Lust People Love: This recipe is a mouthful in more ways than one! Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry will fill your belly and please all your taste buds.

It’s Sunday FunDay again and our featured ingredient is the incredible edible egg! Check out the recipe links below. Many thanks to our host, Rebekah of Making Miracles!

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Spicy Sweet Soy Eggplant

Tofu Quail Egg Stir-fry!

Food Lust People Love: This recipe is a mouthful in more ways than one! Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry will fill your belly and please all your taste buds.

 .

Wednesday, January 5, 2022

Cheesy Creamed Leeks

Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side. 

Food Lust People Love: Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side.

If you are serving this as a main dish, all you need to complete the meal is a lightly dressed green salad with perhaps some crusty bread for sopping up the last creamy, cheesy drops. As a side, cheesy creamed leeks go well with fish or pan-fried chicken breasts. They would even make a great filling for a baked potato or topping for pasta. 

Truly versatile and so delicious, I believe that the leek is underrated as a vegetable, at least on the US side of the pond. It’s much appreciated in Great Britain though and it’s even a national emblem in Wales. If you ever watch Welsh rugby on television, you can’t miss all the fans sporting leek hats, which I find ever so amusing. The ones dressed as daffodils are equally as funny but that’s a story for another day. 

Cheesy Creamed Leeks

This recipe is adapted from one in the Waitrose & Partners Food magazine from March 2019. I used less wine but more cream and four times the cheese. I stand by all of those decisions. It will serve three as a main dish with other sides as suggested above or six as a side dish. 

Ingredients
1 1/2 lbs or 700g whole leeks
1 tablespoon butter
1/3 cup or 80ml dry white wine
1/2 cup or 120ml whipping cream
3 1/2 oz or 100g mature cheddar, grated
2 teaspoons whole grain mustard

Method
Wash the leeks thoroughly, making sure to get any dirt out from between the layers. 

Cut off the root end and the hard part of the green bits and discard (or freeze them to use when you are making vegetable stock.) Thinly slice the tender green and white parts. 

Slicing the leeks

Sauté the leeks in the butter in a large pan over a low heat, covered, for about 15 minutes, stirring occasionally.  

Leeks in the pan, ready to sauté

Once the leeks have softened, add the wine and turn up the heat. 

Adding the wine

Cook until the wine has almost completely evaporated then pour in the whipping cream and add the mustard. Stir well. 

Adding the cream and mustard

Cook for a couple minutes then add in 3/4 of the cheese and stir well to combine. 

Adding 3/4 of the cheese

Sprinkle the rest of the cheese over the top of the dish. 

Sprinkling on the balance of the cheese

Put it under the broiler/grill on high for a few minutes, keeping a close eye on it, until it’s bubbling and golden brown in spots. 

Food Lust People Love: Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side.

Enjoy!

It’s the first Wednesday of the month so that means it’s time for our Foodie Extravaganza party. Today it’s National Whipping Cream Day so we are celebrating by sharing recipes with whipping cream. Check them out below. Many thanks to our host, Sneha of Sneha’s Recipe


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin these Cheesy Creamed Leeks!

Food Lust People Love: Cheesy Creamed Leeks with their mellow oniony flavor and rich cheddar cream sauce are wonderful as a main dish or side.

 .
 

Sunday, January 2, 2022

Roasted Tomato Vinaigrette Steak Salad

This roasted tomato vinaigrette steak salad sees the vinaigrette do double duty, first as a marinade for the rump steak and then as dressing for the salad itself. 

Food Lust People Love: This roasted tomato vinaigrette steak salad sees the vinaigrette do double duty, first as a marinade for the rump steak and then as dressing for the salad itself.

One year, on a holiday to Florida, we were invited to a family member’s house for a barbecue. It had been a crazy day where things got behind schedule so I didn’t have time to prepare anything to take along to put on the grill. But I had a plan. 

Most marinades are essentially something acidic, like lemon juice or vinegar, with seasonings and some oil. Just like my favorite vinaigrettes. 

En route, we pulled over at a grocery store and I ran in to buy three things: a box of gallon Ziploc bags, some chicken pieces and a bottle of Italian dressing. My husband popped the trunk and helped me open the packages. 

All the chicken went into one of the gallon bags, along with the salad dressing. After one good shake and a little massaging, we slammed the trunk and were on our way again, chicken marinating in a cooler. By the time we had arrived and the grilling started, the chicken was perfect. 

A good vinaigrette is still one of my favorite ways to marinate meat. 

Roasted Tomato Vinaigrette Steak Salad

The marinade/vinaigrette ingredients make about 1 1/4 cups or 295ml so you’ll probably have some left over but it will keep nicely for several days in the refrigerator. Spoon it over sliced avocado or toss it with your favorite greens. 

Ingredients
For the marinade /vinaigrette: 
1 large ripe tomato, cut into six wedges (about 280g)
2 tablespoons bacon fat or olive oil
1/4 cup or 60ml red wine vinegar
1 teaspoon honey
1/2 cup or 120ml extra-virgin olive oil
Fine sea salt and freshly ground black pepper

For the salad:
12 oz or 340g rump steak
5 oz or 140g cherry-sized mozzarella balls (Ciliegine
5 oz or 140g grape tomatoes
Mixed salad greens

To make the marinade/vinaigrette, preheat your oven to 400°F or 200°C. 
Toss the tomato wedges with the bacon fat or oil in a pan and sprinkle them with salt and pepper. 

Roast in the preheated oven until the tomatoes are slightly scorched and browned all over, about 15-20 minutes. 

The roasted tomatoes

In a blender, puree the tomato with the vinegar and honey. With the machine running, gradually add the olive oil. Season to taste with salt and pepper. Refrigerate in a clean jar until ready to use. 

To prepare and cook the rump steak, put the chilled steak in a Ziploc bag and pour in a 1/2 cup or 120ml of the roasted tomato marinade/vinaigrette, making sure to press the air out of the bag so the steak is covered. Leave to marinate for an hour or two in the refrigerator. This can even be done the day before. 

Marinating the steak

Cook the steak over a charcoal grill or in a grill pan to your desired doneness. This will vary depending on the thickness of your steak but shouldn’t take more than a few minutes on each side, if you still want some pink inside. 

Remove the rump steak from the heat and allow to rest for 10 minutes before slicing thinly.  

Slicing the steak

To assemble the salad, spread your washed and dried salad greens over a large plate. Scatter the grape tomatoes and mozzarella ciliegine over the greens. Add the sliced rump steak. 

Assembling the salad

Drizzle with the dressing. Or, if you think you might have leftovers the next day, serve the salad and let everyone drizzle on the vinaigrette on his or her own portion. 

Food Lust People Love: This roasted tomato vinaigrette steak salad sees the vinaigrette do double duty, first as a marinade for the rump steak and then as dressing for the salad itself.

This week our Sunday FunDay group is sharing salad recipes that can be a whole meal to start the New Year off right. Adding protein like beef or cheese or both, is a great way to make a simple salad into a meal that keeps you from feeling hungry again in half an hour. Many thanks to our host, Wendy of A Day in the Life on the Farm. Happy New Year to all!



We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Roasted Tomato Vinaigrette Steak Salad!

Food Lust People Love: This roasted tomato vinaigrette steak salad sees the vinaigrette do double duty, first as a marinade for the rump steak and then as dressing for the salad itself.

 .