Lam Soon

Chinese-Thai Style Fruit Yu Sheng




Ingredients
Chinese-Thai Dressing: • 70 g coriander root, chopped • 30g gula Melaka, grated • 4 tbsp Knife Thai fish sauce • 2 tbsp Knife salted soy bean • 2 tsp chilli padi, chopped • 2 tbsp baby shrimp, toasted • 1 tbsp white vinegar • 1 tbsp Knife sesame oil • 3 tbsp freshy squeezed lime juice Garnishing: 180 g white radish, thinly sliced 180 g carrot, thinly sliced 80 g mandarin orange, peeled and wedged 80 g rose apple wedges, presoaked in salt water		• 80 g pomela wedges • 80 g canned lychees • 80 g UFC canned longan • 80 g canned pineapple • 80 g candied winter melon • 80 g black dates • 20 g candied ginger • 80 g prawn crackers • 80 g cashew nuts • 80 g sesame seed, toasted • 40 g coriander leaves

Method
1. Combine well at the dressing ingredients and set aside. 2. Place the garnishing onto the big platter neatly as shown with the fruit on the outer layer, one after the other. 3. Place the dressing in a small bowl, set it on the platter as shown. 4. Finally, just before serving, pour the dressing over and toss well.

Olive Spread Bread with Iberico Ham, Cherry Tomato Salsa




Ingredients
• 1 loaf of bread • 3 tbsp Naturel Pure Olive Oil • 3 cups bread our • 2 tsp active dry yeast • 2 tsp white sugar		• ½ tsp salt • ½ cup chopped Kalamata (black olives) • 1¼ cups warm water (45ºC) • 1 tbsp cornmeal

Method
1. In a large bowl, mix together warm water and yeast. Then add sifted our, sugar, salt and black olives. Mix them well. 2. Sprinkle our on the kneaded board. Place dough onto a oured board, knead dough until smooth and elastic, 5 to 10 minutes. Put the dough into a bowl and cover with a damp kitchen towel to prevent the surface from drying. Set aside, and let rise for about 45 minutes, until it doubles in size. 3. Round the dough on a kneading board. Place upside down in a bowl lined with a lint-free cloth. Let rise until it doubles in size. 4. While the bread is rising for the third time, put a pan of water inside the oven. Preheat the oven to 260ºC. 5. Gently turn the loaf out onto a sheet pan that has been lightly oiled with Naturel Pure Olive Oil and dusted with cornmeal. 6. Bake the loaf at 260ºC for 15 minutes. Remove the water. Reduce heat to 190ºC. Bake for another 30 minutes more, or until done. Tip: You can replace Kalamata olives with minced garlic, garlic powder, Italian seasoning, sun dried tomatoes or Cheddar cheese.