CENTURY CITY (CBSLA.com) — Chef Mohan Ismail of Rock Sugar Pan Asian in Century City draws from his childhood in Singapore for his acclaimed Asian fusion cuisine.

He continues this tradition with two fresh salads he prepared on KCAL9 News and he’s sharing the recipe with our viewers:

 

Grapefruit and Jicama Salad

 (For 4)

Vinaigrette:

  • ¼ C Fresh grapefruit juice
  • 1 tsp soy sauce
  • ¼ C fresh lime juice
  • 1 Tbl sugar
  • 3 Tbl rice vinegar
  • Salt and pepper to taste

Whisk all ingredients till the sugar dissolve and set aside.

Salad:

  • ½ C red cabbage julienne
  • ½ C carrots julienne
  • 1 C jicama julienne
  • 1 Tbl Rau Ram, chopped
  • 1 Tbl cilantro chopped
  • 1 tsp red jalapeno, chopped
  • Segments from one grapefruit
  • 2 Tbls candied pecans
  • Salt and pepper to taste

Procedure:

  1. Mix the red cabbage, jicama, carrots, rau ram, red jalapeno in a mixing bowl.
  2. Drizzle the dressing and season with salt and pepper.
  3. Gently mix the dressed the salad with the vinaigrette.
  4. Transfer to a serving plate.
  5. Sprinkle candied pecans over the salad

 

 

Green mango and Papaya Salad

(For 4) 

Vinaigrette:

  • 1 Tbl minced garlic
  • ¼ C fresh lime juice
  • 2 Tbl fish sauce
  • 2 Tbl palm sugar, chopped
  • 1 tsp salt
  • Green Serrano or thai bird chili

Add all the ingredients into a blender and process using till the sugar has dissolved.

Salad:

  • 1 C julienned unripe papaya
  • ¼ C Chinese long beans
  • 1 C julienned unripe mango
  • ¼ C julienned carrots
  • Red jalapeno or Thai bird chili chopped to taste
  • ¼ C cherry tomatoes, halved
  • Cracked black pepper to taste
  • 1 Tbl Rau ram

Procedure:

  1. Add all the salad ingredients into a bowl and mix.
  2. Drizzle the vinaigrette and mix well making sure to bruise the vegetables.
  3. This will allow the vinaigrette to be absorbed into the salad.
  4. Adjust with more lime juice if needed
  5. Pile the mixed salad onto a serving plate
  6. Sprinkle toasted cashews and peanuts onto the salad.
  7. Optional – sprinkle fried shallots on the salad for an added boost of flavor.
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