Singapore Slaw with Salted Plum Sauce

On a recent visit to Toronto a couple of my work colleagues returned raving about a dish called Singapore Slaw at Susur Lee's restaurant, LEE. After some research I was able to find the recipe and set about to locate the ingredients. Luckily, everything I needed was available at our local global foods market. This dish has one of the most intriguing unique flavor profiles I have had recently. The flavors are so fresh and clean and very complex at the same time.  I served it to my family and it was met with rave reviews. I have made a few adaptations from the recipe published in the Washington Post version. I also simplified some of the steps to make it easier at home. The dressing is the secret key to this amazing dish. Don't be intimidated by the list of ingredients. I was able to find them all. Umeboshi is available at Japanese/Asian food markets as well. Enjoy! 

Singapore Slaw With Salted Plum Dressing

Serves 4
Ingredients:

For the onion oil: 
1 1/2 cups vegetable oil
1 cup loosely packed chopped leeks, white parts only (cleaned) 
2 scallions, white and light-green parts, chopped
1 medium yellow onion, chopped

For the pickled onions:
1 Small red onion, peeled and cut into thin strips (julienne) 
1 cup rice wine vinegar
1 cup water
1/2 teaspoon salt
1/4 teaspoon whole black peppercorns 
1/4 teaspoon fennel seeds
1 Bay leaf
1 Sprig thyme

For the dressing: 
1/2 cup pitted and pureed pickled Japanese salt plums (Umeboshi) (available at Asian food markets) 
1/2 cup Rice wine vinegar
1 cup Mirin
1 tsp Dashi (Japanese soup stock granules available at Asian food markets)
1/4 cup sugar
1/2 tsp peeled and chopped fresh ginger root
1 1/2 tbsp onion oil

For the slaw:

2 Scallions, white and light-green parts, cut into long, 3-inch pieces and cut into long thin strips
Vegetable oil, for frying (about 6 cups)
1 Medium sized russet potato julienned 

Salt, as needed 

2 oz. Rice vermicelli noodles, pulled apart into 4 sections

1 large  unpeeled English (seedless) cucumber, cut into julienne strips about 3" long

1 cup shredded carrots
1 small jicama, peeled and cut into julienne
1 (7 ounces) daikon radish, peeled, trimmed and cut into julienne
2 large Roma tomatoes cut into thin slices
4 tsp black sesame seeds
1 cup crushed roasted peanuts
4 tsp fried onions reserved from making the onion oil
4 tsp edible flower petals - optional
4 tsp thinly sliced Thai basil
4 tsp chopped cilantro
4 tsp Daikon sprouts (available at Asian markets) - optional

1/4 cup pickled onions

Method: 

For the onion oil: 
Combine the oil, leeks, scallions and onion in a medium saucepan over high heat. Cook for 3 to 4 minutes, stirring occasionally. Reduce the heat to medium-high and cook for 5 minutes, then reduce the heat to medium. Cook for 30 to 40 minutes, stirring occasionally, until the onions and leeks are crisped and browned. Remove from the heat; strain the oil into a bowl, discarding the solids or reserving them for as adding to the slaw. Place the crisped and browned onions on paper towels to drain. Set aside.


Let the oil cool before transferring it to a jar. It can be refrigerated for up to 1 month.

For the pickled onion: 
Place the onion in a medium bowl. Combine the vinegar, water and salt in a small saucepan over high heat; bring to a boil. Wrap the peppercorns, fennel seed, bay leaf and thyme in a small piece of cheesecloth tied with kitchen twine to create a sachet; submerge it in the mixture and continue to boil for 5 minutes. Pour the hot mixture over the onion in the bowl, discarding the sachet; let the onion sit for 1 hour. The yield is 1 3/4 to 2 cups. This can be made several days in advance. Keep refrigerated.

For the dressing: 
Combine the salted plum (ume) paste, rice wine vinegar, mirin, dashi, onion oil, sugar and ginger in a blender; puree until smooth.

For the slaw: 
Soak the scallions in a bowl of very cold water to keep them crisp. Line 2 large plates with several layers of paper towels. 

Heat a large pot of oil over high heat to a temperature of 350 degrees, about 6 cups. Add half of the julienned potatoes and fry for 2 minutes or until crisp and light gold in color. Transfer to a paper-towel-lined plate and lightly season with salt.  Once the oil has returned to 350 degrees, repeat with the remaining potatoes. Once the oil returns to 350 degrees, add a section of the vermicelli and fry for a second or two, or just until the noodles curl. Transfer to a paper-towel-lined plate; once the oil has returned to 350 degrees, repeat with the remaining vermicelli.

Assembly:

Remove the scallions from the cold water and blot them on paper towels.

Divide the vermicelli equally among 4 wide,shallow pasta bowls, forming tall, tapering mounds.

Combine the cucumber, carrot, jicama, daikon radish, tomatoes, 1/2 cup of the pickled onion and scallions in a large bowl; mix well, then distribute even portions of the mixture among the 4 plates of vermicelli. Top with equal amounts of the fried potatoes.

Sprinkle each portion of slaw with equal amounts of the sesame seeds, hazelnuts, fried onions, flowers, Thai basil and cilantro, daikon sprouts. Serve the slaw with salted-plum dressing on the side (4 tablespoons of dressing per bowl should be ample); furnish the guests with the appropriate utensils so that they can toss the slaw themselves.