Directions

To make

1. Toast sesame seeds until golden brown and set aside to cool.
2. In the same pan, toast sliced ginger, shallots, garlic cloves and chillies over high heat until slightly charred about 15 mins. Remove the chillies.
3. Add water and cover to let it steam the charred aromatics to soften. Remove and set aside to cool.
4. Pound charred ginger with a mortar into a rough paste.
5. Add in the chillies and finally the shallots and garlic into a smooth paste.
6. Wash vegetables and cut into 6cm lengths. Halve the napa cabbage stems if too thick. Trim away the ends of enoki mushrooms. Halves the wood ear mushrooms.
7. Bring a large pot of water to boil and blanch the wood ear mushrooms for 3 mins.
8. Toss the rest of the vegetables and blanch for 1 min.
9. Strain and drop them into an ice bath to stop cooking. Drain well then spread out to cool.
10. Place all vegetables in a large bowl, add in the aromatics paste, fish sauce, padaek and chicken bullion. Mix them well until everything is evenly coated.
11. Crush ¾ of the toasted sesame seeds with a mortar into a coarse mixture.
12. Add them to the vegetables and toss well. Transfer the vegetables ontoa plate and sprinkle the remaining toasted sesame seeds onto the vegetables.