Blanched potato flavored with turmeric and a Sichuan pepper-chili-garlic infused oil, sesame oil, white balsamic, pickled carrot, sliced wood ear fungus, sliced capsicum, sesame, shallot and coriander.

Pepper-chili infused oil

• 1-2 tsp Sichuan pepper corn, lightly crushed
• 1-2 tsp chili flake (optional)
• 1-2 clove of garlic, minced
• 2-3 tbsp. cooking oil

Method

• Heat up the cooking oil in a saucepan; once the oil is very hot, remove from heat; immediately add pepper, chili flake and garlic; leave aside to infuse and cool.
• Just before use, pour the oil through a sieve to remove the solids

Pickled carrot

• 1 small carrot, skin peeled & julienne
• 1/3 cup of caster sugar
• 2/3 cup of rice wine vinegar
• warm water

Method

• In a glass container, mix caster sugar and rice wine vinegar, add a little warm water to help dissolve the sugar
• Add carrot to the vinegar mixture, top with more water to cover the carrot completed; leave in fridge to pickle for 60 minutes or overnight
• Just before use, pour the carrot into a sieve to remove liquid

Blanched potatoes

• 3 medium potatoes, skin peeled and julienne
• 1 tsp turmeric
• salt to taste

Method

• Bring a pot of water to boil, add potato, salt and turmeric, bring to boil; continue to boil for 1-2 more minutes or until the potato is just cooked (still firm)
• Remove from heat and rinse in a ice bath; drained

Wood ears 

2 small wood ears, hydrated in hot water for 20 minutes; blanch in boiling water for a few minutes; rinse under cold water to cool; thinly slice the wood ears

Others

• 1/2 capsicum, deveined and thinly sliced
• 1/2 cup of coriander, thinly chopped
• 1/4 cup of green shallot (scallion), thinly sliced
• 1 small mild fresh chili, remove seeds, sliced (optional)
• 3-4 tbp white balsamic vinegar (or 1 tbsp rice wine vinegar mixed with 1 tbsp of sugar and 1 tbsp of water)
• 2 tsp sesame oil
• 1 tbsp sesame seeds, lightly tossed

Serving

Mix all ingredients, season with salt.  Serve lightly chilled.