Mixed vegetables and dips

Mixed vegetables and dips

Leanne Kitchen

We think that serving a Southeast Asian crudité platter is a truly fabulous way to get your greens. You can be wild and loose with the variety and amount of vegetables in this recipe, so substitute your favourites or go with what’s in season. Or, for a change, try blanching some bitter melon, cutting carrots into chunky batons or using slices of green papaya. There’s enough going on here to crack open a Singha, sit outside and start planning your next Asian holiday!


Quantity Ingredient

Eggplant dip

Quantity Ingredient
8 dried red chillies, chopped
4 small red asian shallots, coarsely chopped
4 garlic cloves, coarsely chopped
60ml vegetable oil
2 teaspoons tamarind pulp
2 tablespoons water, boiling
800g japanese eggplants
1 1/2 tablespoons shaved palm sugar
1 tablespoon fish sauce
2 1/2 tablespoons lime juice
2 spring onions, finely chopped
handful coriander, chopped

Yellow bean dip

Quantity Ingredient
150g minced pork
2 teaspoons vegetable oil
250ml coconut milk
150g yellow bean sauce, mashed
3 red asian shallots, very finely chopped
2 tablespoons lime juice
3 teaspoons caster sugar
1 tablespoon fish sauce
2 red bird’s eye chillies, thinly sliced, plus extra to garnish

To serve

Quantity Ingredient
200g raw cabbage
200g snake beans
200g apple eggplant
200g cucumber
200g wing beans
200g other vegetables of choice
rice crackers, (optional)


  1. For the eggplant dip, dry-fry the chillies for 5–7 minutes in a frying pan over medium heat. Transfer to a bowl. Increase the heat to medium–high and dry-fry the shallots and garlic for 6–8 minutes. Process in a food processor with the chillies until a coarse paste forms, gradually adding half the oil. In a wok over medium heat, cook the paste in the remaining oil for 2 minutes or until fragrant. Remove from the heat.
  2. Combine the tamarind pulp with the boiling water in a small bowl and stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the solids to extract as much liquid as possible. Discard the solids.
  3. Cook the eggplants over a gas flame, turning often, for 8–10 minutes until blackened and soft. Transfer to a bowl. When cool, peel and transfer to a food processor with the palm sugar, fish sauce, lime juice, tamarind liquid and cooked paste. Pulse until a coarse paste forms. Season, then stir in the spring onions and coriander.
  4. For the yellow bean dip, in a wok over medium heat, cook the pork in the oil for 2–3 minutes. Add the coconut milk and yellow bean sauce and stir to combine well. Add the remaining ingredients and simmer for 8–10 minutes or until the mixture reduces slightly and thickens. Season to taste with salt and freshly ground black pepper then serve warm, garnished with the extra sliced chilli.
  5. Serve the dips with the vegetables for dipping.
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