Liang-Ban-San-Si (Veg Assorted Platter)
|Thinly sliced vegetarian ham||2 Cup (32 tbs)|
|Tofu/Indian cottage cheese||200 Gram, cut into cubes|
|Peanut oil||1 Tablespoon|
|Sesame oil||2 Teaspoon|
Prepare sauce before but use just before serving.
If mixed in too early, the ingredients will emit water and will not be colourful.
Add sesame oil for its distinctive fragrance.
You will get about 4 to 6 tablespoons sauce enough for 4 servings.
Slice all ingredients thinly in long strips.
Make vegetarian ham earlier and cool.
Cut into thin long strips.
Break eggs in a bowl, add a pinch of salt, beat well.
Heat a non-stick pan.
Pour in beaten eggs, all at once.
Shake pan to spread egg mixture evenly.
Turn over, taking care not to burn.
Place the egg sheet on the cutting board and cut into thin strips.
Cut into 2" lengths and pour 2 cups of boiling water over the vermicelli and set aside for 5 minutes.
When transparent and soft, drain well.
Chill in cold water, drain well again before use.
Peel, rub little salt, wipe dry.
Cut the ends.
Holding a knife a slant, slice into 2" length diagonally.
Stack a few pieces at a time and cut into the strips.
Take a large serving plate, place vermicelli in the centre of the plate, top with vegetarian ham, cucumber and egg strips.
Keep in a cool place.
Just before serving, pour vinegar sauce over the salad.
Note: It is important to wash the cutting board each time before use to retain flavour and taste of each ingredient.
Cut toffu or cottage cheese pieces, braise them and arrange in the platter.
Non-Vegetarian Assorted Platter:
Add one cup cooked and shredded chicken meat, 200 gms. ham cut into strips, 200 gms.shredded and fried liver.
Note: You may use sesame seed sauce instead of vinegar sauce.