Fried Chili Paste

10 dried red chilies
3 red chilies (seeded and cut into pieces)
5 shallots (peeled)
1/3 cup vegetable oil (80ml)
1/2 tsp salt
1 tsp sugar

Break dried chilies in half and squeeze out the seeds. Soak in hot water for 30 minutes to soften. Drain.

Blend dried chilies, red chilies, and shallots with ¼ cup (60ml) water until smooth.

Heat vegetable oil in a medium size saucepan over low heat. Add blended chili paste, salt, and sugar. Stir continuously until chili paste darkens and oil separates. This will take about 12 to 15 minutes.

Remove and store in a jar.

Fried Loh See Fun (Pin Noodles with Pork and Salty Radish)

6 oz ground pork / minced pork (225g)
2 tbsp soy sauce
1/4 tsp ground pepper
1 packet rice pin noodles (15oz/425g)
2 tbsp vegetable oil
2 cloves garlic (minced)
1 packet salted spicy radish (3.5oz/100g)
1 tsp dark soy sauce
8 oz bean sprouts (trimmed) (225g)
2 green onions (finely sliced)

Combine ground pork with 1 tablespoon soy sauce and ground pepper. Set aside.

Place rice pin noodles in a microwavable dish. Microwave on high for 2 minutes. Remove and loosen up noodles with a fork. Set aside.

Heat vegetable oil in a wok or large fry pan. Add marinated ground pork and stir fry for 2 to 3 minutes.

Add minced garlic, followed by salted spicy radish. Stir fry for another 2 minutes.

Add prepared rice pin noodles, remaining 1 tablespoon soy sauce, and the dark soy sauce. Continue to stir fry until all ingredients are well mixed.

Finally, add bean sprouts and stir fry for 20 to 30 seconds. Turn off the stove.

Transfer to individual plates and sprinkle sliced green onions on the top. Serve immediately.

Pin Noodles with Chicken and Sprouts

6 tablespoons vegetable oil
3 scallion, trimmed, quartered lengthwise, and cut into 1-inch-long pieces
6 boneless skinless chicken thighs
1 pound fresh silver pin noodles
1 1/2 cups mung bean sprouts
6 tablespoons thin soy sauce
Fresh ground black pepper

Heat 2 tablespoons of oil in a wok over high heat, and stir-fry a third of the scallions until wilted, about 1 minute.

Add a third of the chicken and continue to stir-fry until cooked through, about 2 minutes.

Add a third of the noodles and continue to stir-fry until the noodles are heated through and softened, about 5 minutes.

Add 1/2 cup of the mung bean sprouts, 2 tablespoons of the soy sauce, and season with pepper to taste. Toss, cook for 1 minute, divide into 2 servings, and serve hot.

Repeat twice more, splitting each batch into 2 servings.

Stir-Fried Mee Tai Mak (Pin Noodles with Shrimp and Pork)

1 lb mee thai mak noodle/ Vietnamese Ban Bot Loc noodles
3 Tbsp cooking oil
8 oz large shrimp peeled and deveined
2 oz minced pork marinade with 1 Tbsp of soy sauce, pinch of sugar
2 eggs
3 cloves garlic peeled and finely chopped
3 to 4 small bunches of yu choy/A choy/Choy Sum trim large stalks into smaller pieces

SEASONINGS:
4 tbsp soy sauce
1 tbsp dark soy sauce
1/4 tsp white pepper powder

GARNISHES
1 stalk green onion finely chopped
Fried shallots crisp optional

The noodles are hard when it is cold or refrigerated but will soften when heated. Briefly blanch the noodles in a boiling water for about 1 minute or you can just microwave them for 30 seconds or so. Set aside.

Heat up the wok/skillet with oil. Add shrimp and cook until they turn pink and cooked through. Dish out. Add garlic and stir fry for 10 seconds. Add the minced pork and stir fry and kinda break them apart and cook until they just turn color, about 2 minutes.

Push the meat to the side and break in two eggs and let them cook for about 1 minute before breaking them up lightly with a spatula.

Add the vegetables and stir fry until they are started to wilt but still has that fresh green colors.

Add the rice pin noodles and seasonings and continue to stir-fry for another minute or so until the noodles pick up the dark brown color from the seasonings. Add the shrimp back in and stir everything to mix.

Have a taste and add soy sauce if needed. Turn off heat. Garnish with some chopped green onion and fried shallots crisp and served immediately.

Durian Ice Cream

3/4 cup durian pulp
1 cup milk
1 cup cream
1/2 cup sugar
4 egg yolks

Mash the durian pulp through a mesh strainer to remove the strings.

In a small pan, stir the milk, cream and sugar and heat until hot but not boiling and the sugar is all melted.

In a separate bowl whisk egg yolks.

Pour a tiny bit of the hot milk/cream in to the eggs, stirring constantly. Add more hot milk mixture a little at a time, remembering to stir constantly, until half the mixture is in the eggs. Then pour the egg mixture into the pan with the rest of the hot milk/cream/sugar and stir. Heat over low heat, again stirring constantly, until the mixture coats the back of a spoon.

Stir in durian juice and let the mixture cool down. Chill in fridge to prepare for making with your ice cream machine.

Rice Noodles with Chili Bean Sauce

300 gr fresh/refrigerated flat rice noodles or dried flat rice noodles
2 Tbsp cooking oil
2 cups snap peas trim both ends

AROMATICS:
1- inch knob of ginger peeled and finely minced
1 medium onion peeled, quartered and separate

SEASONINGS:
2 Tbsp chili bean sauce (dou ban jiang) or more, adjust the amount of other seasoning
2 Tbsp soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 tsp sugar

PREPARE THE NOODLE AND SEASONINGS:
If using dried rice noodles, soak in water for at least 2 hours. If you are using refrigerated sheets of rice noodles, they come in one large sheet or pre-cut. Microwave them for about 1 minute and then cut (if you need to) and then separate and loosen the noodle.

Mix all the ingredients for seasonings in a bowl and set aside.

Preheat your wok or skillet until very hot. You should see some smoke started to rise. Add in 2 Tbsp of the cooking oil. Add the aromatics and stir fry for about 30 seconds. Push them to the side and then crack in two eggs. Let them cook until the bottom started to settle and then scramble the yolk and break the eggs into large chunks and continue to stir fry for few seconds.

Add sugar snap peas and stir fry for about 3-4 minutes until they are soft but still have some crunch.

Add the rice noodles along with the seasonings. Stir to mix everything. The amount of seasonings may vary according to your taste buds. You may need to add more soy sauce to your taste. Stir to mix everything. The noodles will start to soften. It may take longer if you use dry noodles. Have a final taste and add more seasonings as needed. Dish out and serve immediately.

Notes: You can use other greens like brocollini, broccoli, bok choy, yu choy, mung bean sprouts.

You can also add in slices of beef, chicken, pork, or even seafood. Just remember to cook the seafood or meat first and then dish out to preven overcooking.

Quick Kaya

200 ml canned coconut cream
50 gr palm sugar
50 gr white sugar
3 pandan leaves/screwpine leaves knotted
4 egg yolks from large eggs beaten

SEPARATING EGG YOLKS FROM THE WHITES:
Make sure you separate the egg yolks from the white very carefully. Leaving as little trace of egg whites as possible when separating. If there is a trace of egg whites, you can run the egg yolks through the sieve. This is to ensure you don’t get any lumps in the kaya. Otherwise, beat the yolks until smooth just using a regular fork is perfectly fine. Run it through the sieve if you want to.

TEMPERING THE EGG YOLKS:
Place coconut cream, both sugars, and pandan leaves in a saucepan over medium heat and just cook until the sugar melted. It shouldn’t be boiling, just heated to warm.

With one hand still beating the egg yolks, the other hand holding the saucepan with coconut cream, very gradually pour 1/4 of the coconut cream mixture. Then you can pour the egg mixture back to the saucepan. Stir to mix everything and then place this on the stove over medium heat.

Continue to stir over medium heat. The mixture started to thicken for me at around 8 minutes mark and continue to stir. It may still appear a bit runny, but it will continue to thicken once it cools down completely. Discard the pandan leaves.

Once the kaya has cooled down completely, transfer to a glass jar and secure the lid. Put in the refrigerator for up to 1 week.

Acar Timun (Quick Cucumber Pickles)

2 medium size cucumber
4 tbsp hot water
4 tbsp sugar
3 tbsp white vinegar
3 red Thai chili cut into small pieces

Peel the cucumber and then cut into half vertically. Use a spoon with a sharp point, like grapefruit spoon for example, to scoop off the seeds. Regular spoon will work too, so don’t sweat it if you don’t have grapefruit spoon. It just makes the work a little easier.

Cut the cucumber into cubes or you can cut it into half-circle shape.

Place the hot water and sugar in a glass-jar. Stir to dissolve the sugar.

Add the vinegar and chili. Add the cucumber. Close the lid of the jar and shake it. You can pickle this in a non-reactive bowl too. Whatever works for you.

Let it pickle for at least 1 hour in a refrigerator. You can store this in the refrigerator for up to 1 week

Chili Chicken

1 1/2 lb boneless skinless chicken thighs cut into bite size
1 medium onion thinly sliced
Corn starch to coat the chicken
Salt to taste
1-2 Tbsp of sugar
Oil for deep-frying
CHILI INGREDIENTS:
20 shallots
1 stalk of lemongrass
2- inch piece galangal
1 tsp of shrimp paste/terasi
About 20-30 bird’s eye chili
5 cloves garlic
1/2 cup of water

Put all the chili ingredients into a food processor and ground into a fine paste. The water is to get the grinding process going.

Heat up some oil in a pan, enough to cover the chicken for deep frying. Meanwhile, dredge the chicken pieces into the corn starch and fry until golden brown and set them aside.

In a separate pan, heat up about 3 Tbsp oil oil and stir fry the onion until they are soft, add in the chili paste and stir fry until fragrant, about 1-2 minutes. Add the sugar and salt to your taste. Add the fried chicken pieces and toss them to make sure they are coated with the sauce and stir fry for another 1 minute and serve immediately.

Pandan Chiffon Cake

THICK BATTER:
5 egg yolks from large eggs about 50 gr each
20 gr sugar
3 Tbsp cooking oil
100 gr cake flour sifted
1/4 tsp salt
1 tsp baking powder
100 ml coconut milk use the canned version
2 tsp pandan extract

MERINGUE:
5 egg whites from large eggs room temperature
1/2 tsp cream of tartar
60 gr sugar

Separate the egg yolks from the white and let them sit out for 30 minutes at room temperature. The meringue whips better at room temperature.

MIXING THE THICK BATTER:
Whisk the egg with sugar and cooking oil, then add coconut milk and pandan extract. In a separate mixing bowl, mix the cake flour, salt, and baking powder.

Gradually add the cake flour to the egg batter while mixing. Mix until smooth and no lumps. Strain the batter if necessary to get rid of any lumps.

WHIPPING THE MERINGUE:
Preheat your oven to 330 F. Place the oven rack 3rd from the top.

Place the egg whites in a clean bowl. You will have trouble whipping your meringue if there’s trace of grease in your utensils or bowls. Beat the egg whites on medium speed until frothy, add cream of tartar and whip until it turns whitish. Gradually add the sugar as you beat. I beat them for around 4-5 minutes until you get a stiff peak. You will know you get to the stiff peak when you hold your whisk up and your meringue holds its shape.

Gently fold in 1/4 of the meringue into the thick batter. Using a rubber spatula, swipe from the side and gently fold over to mix and then continue. Repeat this motion several rounds. Continue on with second 1/4 of the meringue again to mix. Continue to do this until you are done with the meringue and the batter and meringue are nicely mixed.

DO NOT grease your chiffon pan. The cake needs to cling to the pan to rise. Give the pan a strong tap on the side for a few times before pouring in the batter to remove any air bubbles. Pour the batter in. Smooth the batter with rubber spatula. Give the pan a tap again to remove any bubbles or you can use toothpicks to do so.

Pop into the oven and let it bake at 330 F for 45-50 minutes. DO NOT open your oven door at least for the first 30 minutes of baking or you will deflate the cake.

Don’t be alarm if your cake has some cracks on top. What you are looking at will become the bottom of your cake. I find that baking at this temperature in my oven prevents the cake from cracking.

Once out of the oven, carefully invert the pan upside down. Your chiffon pan may have the little stands for you to invert, but I find it not high enough. I use a glass jar and set the inverted pan on top of the jar and let it cool down completely.
Please don’t be tempted to remove from the pan if it’s still warm. It takes about one to two hours to cool down completely
Once it’s cool down completely, use a spatula knife to run through the edge of the cake to help release the cake. Gently push the base of the pan down. Use the knife again to run through the top of the cake to help release it from the base of the pan.

Kaya Butter Toast and Kopitiam Eggs

For toast:
4 slices of white bread
Cold butter
Kaya

For eggs:
2 large chicken eggs (about 58 gr each) at room temperature
2 cups rolling-boiled hot water
White pepper powder
Soy sauce

For toast:
Toast the slices of bread in your toaster and toast until they are golden brown.

Traditionally, the crusts of the bread are removed from all four sides, but you can leave them on if you prefer.

Spread the kaya generously on both sides of the toast and then cut some slices of cold butter and arrange it on top of the toast and then top with another piece of toast. Cut them into four equal size or you can cut it diagonally into half. The cold butter will gradually melt when it comes into contact with the heat from the toast.

For eggs:
Get the eggs out from refrigerator 5 minutes before getting ready to cook. This is important because if it’s cold from the fridge, the eggs might crack when coming into contact with the hot water AND the 5-minute cooking time may not be accurate anymore.

Pour 2 cups of rolling boil water into the mug with a lid and gently add the eggs in and secure the lid. Set the timer to 5 minutes. TIMING IS EVERYTHING here!

After 5 minutes, use a spoon to get the eggs out and rinse with cold water. Use the back of the spoon to crack the shell and let the egg slip out into a bowl. The egg white should be white in color (doh!) runny, soft custard like, while the yolk appears to be whole but it’s very soft and very runny when you break it with a spoon. If you see this, then you have yourself kopitiam style soft-boiled eggs.

Season with white pepper powder and a little bit of soy sauce.

RECIPE NOTES:
The eggs that I used were large grade A white shells and about 58 grams each. Brown eggs might have “thicker” shells compare to white shells, so you might have to add another minute or so, in other words, you will have to experiment, but 5 minutes are the minimum I would imagine.

If you cook 4 eggs at one go, you may need 6-7 minutes. I would suggest limit 4 eggs in one batch though.

If it is your first time making this kopitiam soft-boiled eggs, then after 5 minutes, remove one egg and crack open to see if the egg white has turned white and no longer translucent. This way, you only “sacrifice” one egg if they haven’t cooked through and you can continue to let the other cook in the hot water for another minute.

Xing Zhou Mi Fen (Singapore Noodles)

200 gr dry rice stick noodles about 7 oz
2 large eggs
200 gr boneless skinless chicken meat dark or white meats
3 Tbsp cooking oil divided

VEGETABLES:
2 cups mung bean sprouts
5 -6 pieces of napa cabbage cut into thin strips

AROMATICS:
1/2 large onion peeled and finely chopped

SEASONINGS:
2 Tbsp Indian curry powder You can use 1 Tbsp, but I like it with 2 Tbsp
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sugar
1 Tbsp Shaoxing wine
Salt to taste

Soak the dry rice noodle in hot water for 5 minutes until soft. Drain off water and then refresh with cold water.

Preheat a large wok or skillet until really hot. Add 1 Tbsp of cooking oil. Swirl the oil to cover the base and sides. Crack in the eggs and do not stir for about 5 seconds and then stir to scramble the eggs into pieces. Dish out. Wipe the wok clean if necessary.

Bring it back up to heat, add the rest of the cooking oil. Add onion and stir fry for about 1 minute. Add the chicken pieces and stir fry for about 1 minutes. Add napa cabbage and stir fry for another minute. Add the soaked rice noodle follow by seasonings. Stir to make sure the seasonings are coating the noodles evenly. Add salt to your taste if needed. Serve immediately.

Lort Cha (Cambodian Pork and Pin Noodles)

INGREDIENTS:
800 gr short rice noodle (banh bot loc) or known as rice pin noodles
8 oz pork tenderloin thinly sliced
2/3 cups hot water divided
2 large eggs
3 Tbsp cooking oil

MARINATE FOR MEAT:
1 tsp cornstarch
1 Tbsp oyster sauce
1 Tbsp fish sauce

AROMATICS:
2 cloves garlic finely minced
4 stalks green onion separate the white and green part

VEGETABLES:
2 cups sliced cabbage
2 cups fresh bean sprouts

SEASONINGS:
2 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 Tbsp fish sauce
1 tsp sugar

MARINATE PORK AND GET THINGS READY:
Place the pork slices in a mixing bowl. Add the marinade ingredients and mix with your clean hands. Cover and marinate at room temperature for about 15 minutes while you prepare other things.

Mix all the seasonings ingredients together in a bowl and set aside. Preheat a large wok or skillet that has a lid over high heat.

Separate the green onions into green and white part. Cut them into 3-inch pieces. Set aside.

COOK THE PORK FIRST:
When the wok/skillet is really hot. Add 1 Tbsp of cooking oil. Swirl the wok/skillet to make sure it covers the sides of the wok/skillet. Add the pork slices and let them cook undisturbed for about 1 minute and then flip to the other side and let them cook for another minute. Cook until you no longer see pink color and the pork is cooked through. Dish out to a plate.

COOK THE VEGGIES NEXT:
Scrape the bottom of the wok/skillet to remove anything that got stuck on the wok/skillet. Add another 1 Tbsp of oil. Add the garlic and the white part of green onion and stir fry for about 30 seconds.

Add the cabbage and stir fry to mix everything. Add about 1/3 cup of hot water. It will sizzle. Close the lid. We are going to steam the cabbage for a bit to soften them. Uncover after about 1 minute. Continue to stir fry until most liquid has evaporated.

Push the cabbage to the sides of the wok/skillet. Crack 2 eggs on the middle of the wok/skillet. Let them cook undisturbed for about 30 seconds and then scramble the yolks and continue to stir fry.

ADD NOODLES:
Add the short rice noodles followed by seasonings. Stir to make sure the sauce coats the noodles. The noodles may still hard and stick together, no worries. Once the noodles has started to pick up the color from the seasonings, drizzle in another 1/3 cup hot water. Cover with the lid for about 1 minute. This will soften the noodles.

Uncover the lid. Add the pork slices back followed by bean sprouts and green parts of the green onion. Turn off the heat and continue to stir fry to mix everything over residual heat. The bean sprouts are still crunchy but don’t taste raw anymore.
Serve immediately.

Pressure Cooker Turmeric Cauliflower Rice

1 medium head of cauliflower
1 Tbsp cooking oil
3 cloves garlic finely minced
1 large bell peppers seeded and sliced
1/2 cup sweet corn thawed if frozen
1/2 cup green peas thawed if frozen
1 cup leftover meat such as turkey, rotisserie chicken, ham, sausage
1 tsp turmeric powder

SEASONINGS:
Salt to taste
1/2 tsp sugar

GARNISHES:
Chopped roasted unsalted peanuts
1 stalk green onion finely chopped
1 small bunch fresh cilantro leaves finely chopped

PREPARING THE CAULIFLOWER:
Wash the cauliflower head and then pat dry. It is important to pat it dry so when you stir fry they won’t be “wet” and soupy. Remove the bottom part of the cauliflower and then cut it in half. You may use a grater (coarse part) to shred the cauliflower. I use a food processor to pulse it into a grain consistency, by cutting into large florets first and then pulse them in food processor.

COOKING WITH INSTANT POT:
Press saute button and wait until it says “HOT”. Add oil and then swirl to coat the bottom of the pot. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

COOKING WITH SKILLET/WOK:
Preheat your large skillet/wok. Add in cooking oil and swirl to coat the bottom of the skillet/wok. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

SERVING:
Garnish with chopped roasted peanuts, green onion, and cilantro leaves. Serve warm.

Pandan Juice and Extract

INGREDIENTS:
30 gr pandan leaves (screwpine leaves) fresh or frozen
1 cup water

RECOMMENDED TOOLS:
Kitchen shears
Cheese cloth
Fine strainer
Blender

Wash the pandan leaves to get rid of sands or dirt.

Cut into a 1-inch piece with kitchen shears. Do not put into the blender whole. Pandan leaves are very fibrous and need to be broken down into smaller pieces.

FOR PANDAN JUICE:
Blitz away until the leaves are reduced to pulps.

Transfer to a cheesecloth, which I used. You can use fine mesh strainer too. Squeeze all the juice out as much as you can.

Transfer to a glass jar and store in the refrigerator for up to 1 week. After that, they will start to smell bad. You can even go two more rounds with the pulps and add more water to get a more diluted version of pandan juice if you want.

FOR PANDAN EXTRACT:
Once you transfer the pandan juice to the glass jar and store in the refrigerator, let them sit undisturbed for 18-20 hours. The green sediment will start to accumulate at the bottom of the jar. This is your extract. Discard the liquid layer on the top and you can use the extract at the bottom.

WHEN TO USE PANDAN JUICE AND WHEN TO USE PANDAN EXTRACT

Pandan juice is a watery version of pandan extract. You can use this to flavor rice, or desserts that allows more liquid/water for example: cendol, agar agar jelly cake, pandan mille crepe cake, pandan cinnamon rolls, pandan liu sha bao.

Pandan extract is a concentrated and has very little water in it. You can pretty much use it in recipes that needs very little water/liquid for example: French macarons, cakes recipes, etc. Pandan extract tastes more bitter because it is concentrated. So, be aware of not using too much in the recipe or you will taste that bitter taste.

Kaya

1 cup coconut milk
5 tablespoons palm sugar
4 tablespoons cane sugar
3 pandan (screwpine) leaves
4 large eggs

Set up a double boiler. Bring water to a boil and turn it down to medium-low heat. Melt sugar in coconut milk in the double boiler. Make sure the bottom of the top pot is not in contact with the water in the bottom pot. The water should be at a very gentle simmer.

Cut root end of pandan leaves and clean under running water. Bruise leaves slightly to help release its flavor, then tie them into a knot and add to mixture. When sugar has melted, which should happen very quickly, remove the pot of mixture from heat and let cool for a few minutes.

Whisk eggs well, then strain into mixture and carefully stir until combined. Place the pot of mixture back in the double boiler on medium-low heat. Cook, stirring constantly with a heat-resistant silicone spatula, for about 60 to 70 minutes. Use the spatula to scrape the side and bottom of the pot to ensure even cooking. The mixture will gradually thicken, noticeably so after 40 to 45 minutes.

If at any time lumps start to appear, remove mixture from heat immediately and stir or whisk until smooth. This happens when the mixture is overheated, resulting in the eggs curdling, so reduce heat before continuing to cook. Alternate between stirring and whisking to reduce lumps. If necessary, blend mixture with an immersion blender (without pandan leaves).

Once the mixture reaches a spreadable custard-like consistency, remove from heat. It will continue to thicken as it cools. Remove pandan leaves. Cool completely before transferring to a jar and storing in refrigerator. Makes about 1 cup of kaya.

Alison’s Edamame

1 bag frozen edamame

Sauce:
3 tablespoons chili paste
2 tablespoons soy sauce
Pinch of sugar to taste
Dash of black vinegar to taste
Dash of toasted sesame oil to taste

Steam or boil edamame until just done.

Mix sauce ingredients to taste.

Serve edamame with sauce on the side.

Alison’s Edamame and Rice

1 bag shelled frozen edamame

Sauce:
3 tablespoons chili paste
2 tablespoons soy sauce
Pinch of sugar to taste
Dash of black vinegar to taste
Dash of toasted sesame oil to taste

Cooked rice for serving

Steam or boil edamame until just done.

Mix sauce ingredients to taste.

Toss edamame with sauce.

Serve over rice.

Melon and Spinach Salad

1/4 cup rice vinegar or white wine vinegar
1 tablespoon grated lime zest
2 tablespoons lime juice
2 tablespoons canola oil
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper

SALAD:
4 cups fresh baby spinach or arugula
3 cups cubed seedless watermelon
2 cups cubed cantaloupe
2 cups cubed English cucumber
1/2 cup chopped fresh cilantro
2 green onions, chopped

In a small bowl, whisk the first nine ingredients. In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.