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Whisk together oil, vinegar, fish sauce, shallot, garlic, serrano chile, lime juice, sugar, ginger, salt, and black pepper in a small bowl until combined.Set aside.. Make the salad:.
Arrange tomatoes, cucumber, and corn on a platter or shallow serving dish.Scatter scallions over top, and drizzle with 1/4 cup vinaigrette.Top with basil, and garnish with flaky sea salt and black pepper.
Serve with remaining vinaigrette on the side..magazine, June 2025.I use heritage chicken breeds and the results are stellar.
It’s a take on the classic Malay-style Hainanese Chicken Rice dish, but it’s served a little differently.
Frequently, I make the rice that accompanies this meal but most often it’s too much trouble on a school night at home, so I serve this with plain streamed sticky rice and a nice green vegetable, and there are never any leftovers.1 tablespoons dark brown sugar.
