Tofu Noodle and Crab Stick Timbalo Wrapped in Red Cabbage Salad
HACCP Certified Crab Stick Timbalo with Tofu Noodles and Red Cabbage Rolls Salad
Enjoy a healthy and flavorful Tofu Noodle Red Cabbage Roll Salad, crafted with high-quality, HACCP-certified ingredients! This delightful salad features fresh arugula, mild tofu noodles, savory cheddar cheese, and safe, pre-cooked sandwich ham and crab sticks. Rolled within blanched red cabbage leaves, it’s a convenient and nutritious meal. We’ve also included antioxidant-rich mushrooms for added wellness. Experience a special culinary creation with the accompanying HACCP-certified crab stick timbalo. (More details: https://www.facebook.com/permalink.php?story_fbid=4626033364126066&id=100001583441686)
Main Ingredients
- HACCP Certified Tofu Noodles 25g
- HACCP Certified Sandwich Ham 3 slices
- HACCP Certified Cheddar Cheese 3 slices
- HACCP Certified Crab Sticks 30g
- Red Cabbage Leaves 3 leaves
- Arugula 25g
- Black Olives 20g
- Olive Oil 1 tsp
Timbalo Seasoning
- Olive Oil 1 tsp
- Lemon Juice 1 tsp
- Salt 0.1g
- White Pepper 0.1g
Sesame Dressing
- Soy Sauce 10ml
- Apple Cider Vinegar 5ml
- Sesame Oil 10ml
- Sesame Seeds 5g
- Honey 5ml
- Minced Garlic 3g
- White Pepper 0.2g
Salad Dressing
- Soy Sauce 1 tsp
- Kombu Broth 1 tsp
- Chopped Green Onion 5g
- Chopped Red Bell Pepper 10g
- Honey 1 tsp
- Toasted Sesame Seeds 1g
- Sesame Oil 1 tsp
- Olive Oil 1 tsp
- Lemon Juice 1 tsp
- Salt 0.1g
- White Pepper 0.1g
Sesame Dressing
- Soy Sauce 10ml
- Apple Cider Vinegar 5ml
- Sesame Oil 10ml
- Sesame Seeds 5g
- Honey 5ml
- Minced Garlic 3g
- White Pepper 0.2g
Salad Dressing
- Soy Sauce 1 tsp
- Kombu Broth 1 tsp
- Chopped Green Onion 5g
- Chopped Red Bell Pepper 10g
- Honey 1 tsp
- Toasted Sesame Seeds 1g
- Sesame Oil 1 tsp
- Soy Sauce 1 tsp
- Kombu Broth 1 tsp
- Chopped Green Onion 5g
- Chopped Red Bell Pepper 10g
- Honey 1 tsp
- Toasted Sesame Seeds 1g
- Sesame Oil 1 tsp
Cooking Instructions
Step 1
First, prepare your HACCP certified ingredients: tofu noodles, sandwich ham, cheddar cheese, and crab sticks. Having everything ready before you start makes the cooking process smooth.
Step 2
Gently wash the arugula under cool running water, swishing it around to remove any dirt. After washing, let it drain thoroughly in a colander to ensure your salad stays crisp and fresh.
Step 3
Remove the tough core from the red cabbage leaves and wash each leaf individually under running water. Fill a bowl with water, add 1 tablespoon of vinegar, and soak the washed cabbage leaves for about 10 minutes to enhance their crispness. Rinse them again with clean water to remove any vinegar residue. In a pot, bring water to a boil, then place a steamer rack over it. Arrange the red cabbage leaves on the steamer. Cover the pot and steam over high heat for about 5 minutes. Turn off the heat and let it steam for an additional 3 minutes to finish cooking. Carefully lift the steamed cabbage leaves with tongs – do not rinse them with cold water. Place them on a rack to cool completely. This method helps retain the vibrant color of the cabbage.
Step 4
Once the steamed red cabbage leaves have cooled, use a knife to thinly slice away the thickest part of the central vein. This will even out the thickness of the leaves, making them easier to roll.
Step 5
Briefly blanch the HACCP certified sandwich ham in boiling water. This quick dip helps to remove excess oil, making the ham taste lighter and more refined. Drain the ham after blanching.
Step 6
To make the sesame dressing, combine minced garlic, soy sauce, 5ml of honey, apple cider vinegar, and white pepper in a clean bowl. Whisk together until well combined. Slowly drizzle in the sesame oil while whisking continuously until you achieve a smooth, emulsified dressing.
Step 7
Heat 1 tsp of olive oil in a non-stick pan over medium heat. Add the HACCP certified tofu noodles and sauté for about 1 minute until slightly warmed through. Turn off the heat, then stir in 1 tsp of the prepared sesame dressing, coating the noodles evenly.
Step 8
Trim the bottom ends of the king oyster mushrooms and clean any dirt from the surface. Quickly rinse them under running water and pat them dry. Slice them lengthwise into strips approximately 3cm x 3cm. Add the prepared mushrooms to a hot pan with no oil. Stir-fry for about 1 minute, allowing their moisture to evaporate. Turn off the heat, add the sesame dressing, and toss to coat the mushrooms using the residual heat.
Step 9
Shred the crab sticks into pieces about 0.5cm thick and place them in a mixing bowl. Add olive oil, lemon juice, a little finely chopped onion (optional), salt, and white pepper, then mix well to season. To assemble the timbalo, place a round mold onto a serving plate. Press the seasoned crab mixture and black olives firmly into the mold to create a compact layer. Carefully remove the mold. Drizzle some sesame dressing around the timbalo, finish with a light drizzle of olive oil, and garnish with mint leaves for a beautiful presentation.
Step 10
Prepare the salad dressing by combining the specified amounts of soy sauce, kombu broth, chopped green onions, finely diced red bell pepper, honey, toasted sesame seeds, and sesame oil in a small bowl. Mix well until thoroughly combined.
Step 11
Lay out a sheet of parchment paper or a large serving platter. Arrange the steamed and cooled red cabbage leaves on it, overlapping slightly to create a seamless base. Layer the cheddar cheese and sandwich ham in the center. Next, place the arugula, seasoned tofu noodles, and sautéed king oyster mushrooms neatly on top of the ham and cheese. Carefully roll everything up from one end, like making sushi or kimbap, using the cabbage leaves to enclose the filling. Gently press the roll with your hands to secure its shape.
Step 12
Slice the tofu noodle red cabbage roll into approximately 2cm thick pieces and arrange them attractively on a serving plate. Serve alongside the prepared salad dressing and the crab stick timbalo for a complete and elegant meal or appetizer.
