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.
- In the same skillet, heat two
Chef Teuku Syafrulsyah
Executive Chef
Park Hyatt Chennai
15
14