asiaSpa India - January-February 2018

asiaSpa India January-February 2018 55

• 1tbsp dried
  wakame seaweed


• 120gms cooked quinoa


• 60gms micro herbs


• 2 tbsps roasted cashews


• 60gms green peas


• 60gms broccoli  orets


• 60gms cauli ower  orets


• 120gms carrots, julienned


• 120gms celery stalks, cut on
  the bias into half-inch pieces


• 60gms red cabbage, shredded


• 2tsps corn oil


• 1tsp light soy sauce


• 1tsp rice vinegar


• 60 garlic cloves, crushed


• ¼ tsp fresh ginger, grated


• 170gms extra- rm tofu


• ¼ tsp sea salt


• 2tbsps white sesame seeds


• 1tbsp black sesame seeds


• 2tsps corn oil


• Turn the block of tofu on its
  side and cut it into two thin
  slices, lengthwise. Lay one

MACRO MIX SALAD WITH

QUINOA & SESAME TOFU

SHANGRI-LA

HOTEL

BENGALURU

At CHI, The Spa, the detox

therapy begins as soon as you

enter the spa – a detox drink

followed by a 10-minute steam,

sauna or jacuzzi session sets

the tone for the treatment. The

foot wash with rose oil, salt and

lemongrass helps eliminate

toxins. The ‘Detoxifying Body

Polish’ works on your sluggish

lymphatic system. The massage

helps strengthen bio-magnetic

fields, boost your immune

system and restore balance.

Next up is an hour-long ‘Bio-

Energizing Body Wrap’ that

nourishes the skin, reduces

stretch marks and remineralises

your body. http://www.shangri-la.com

slice  at and cut it diagonally

to make 4 triangles.

• wrap the triangles in paper
  towels and set aside on a plate
  to dry (put a baking dish or a
  plate on top to speed up the
  draining process).


• In the meantime, soak
  the wakame in a small
  bowl of cold water until it
  expands and is soft: about
  5 minutes. Drain and rinse
  with cold water. Pat dry
  with paper towels.


• Fill a large bowl with ice
  and cold water and set aside.
  Fill a medium saucepan with
  water and bring to a boil.
  Add the snow peas, broccoli,
  cauli ower, carrot, celery and
  red cabbage and return to a
  boil. Cook the vegetables until
  they are bright and crisp-
  tender: about 2–3 minutes.


• Drain the vegetables in a
  colander and immediately

dunk them in the ice water

until chilled. Drain again and

transfer to a paper-towel-lined

baking sheet to dry.

• Warm the oil in a large non-
  stick skillet over medium-high
  heat. Add the soy sauce, rice
  vinegar, garlic and ginger and
  stir for a minute.


• Add the vegetables and
  quickly toss to coat. Transfer
  to a bowl and set aside.


• Unwrap the tofu and lightly
  sprinkle with salt. Spread the
  sesame seeds on a plate and
  coat the tofu with them.
  
  
  • In the same skillet, heat two
    more teaspoonsful of oil over
    medium-high heat and sear
    the tofu until crisp and golden
    brown: about 3–4 minutes on
    each side. Transfer to a paper-
    towel-lined plate.
  
  
  • Divide warm quinoa into
    two dinner bowls and top
    with the vegetable mixture,
    seaweed, tofu, cashews and
    pea sprouts and serve.
  
  
  
  

Chef Teuku Syafrulsyah

Executive Chef

Park Hyatt Chennai

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