Saturday, November 25, 2006

Spicy Thai Green Mango Salad

Spicy thai mango salad

Sorry for not keeping to my words that I would be posting the recipe of the braised pork belly with yam. Have been crazily busy over the past two weeks. Anyway, here's a new dish that I adapted from a recipe online. Modified the ingredients a bit, to cater to what was available in my refrigerator. This is a really easy dish to make, the key of success lies in the right type of mangoes. But can be a bit time consuming, as a lot of slicing and cutting is involved.

I have always been yearning to make this dish but never had the chance to get the right mangoes. The mangoes that I previously bought were either tasteless or infested by worms when I cut them. You will need unripe sourish sweet mangoes but the flesh should be preferably yellowish (turning orange) but still very firm. This creates the best taste.

Here are the ingredients I used:
1. 2 medium sized unripe mango - shredded thinly. You can use a shredder but for best aesthetics and mouthfeel, use a sharp knife to slice thinly (about 2 - 3mm thick) and then cut into thin strips.
2. Dried cuttle fish - 2 - 3 pieces, seasoned and ready to be eaten. I bought this from the night market. Tear up the cuttle fish into small pieces.
3. Ginger flowers (Bunga kantan) - you just need a few petals, slice really thinly, about 1 mm wide and 10 mm long.
4. Half a lemon grass - cut the lemon grass length wise and slice really thinly.
5. 2 - 3 stalks of coriander leaves, only use the leaves.
6. 3 - 4 chili padi (small fiery hot chilies)
7. 2 tbsp roasted crushed peanuts (optional)

1. 4 shallots, thinly sliced
2. 3 cloves of garlic, thinly sliced
3. 1 tbsp of fish sauce
4. 2 tsp of organic cane sugar
5. 1 tsp of sea salt
6. 2 tbsp of cooking oil (groundnut oil is the best)
7. Juice of 2 kalamansi lime (limau kasturi)
8. Dried shrimps (1 tbsp) - soaked before using.

1. Prepare all the ingredients in PART A and mix together (except for dried cuttle fish, roasted peanuts and coriander leaves) in a big bowl.
2. Heat the cooking oil in pan before adding the shallots and garlic. Fry till golden, add the dried shrimps and fry for another 1 minute. Add the rest of the PART B ingrediets (mix them in a bowl first before adding to the wok) and heat for about 1 minute. Turn off the fire and dish out the sauce, mix into the big bowl with all the PART A ingredients.
3. Stir the salad evenly, and transfer to a plate. Garnish with coriander leaves and dried cuttle fish. If you like peanuts, sprinkle with roasted crushed peanuts. The peanuts I had in the fridge were too old and moldy so I decided to omit them. But the salad tasted just as good!

Results of experiment:
Yummy yummy! A very appetising salad with vibrant colours, good subject for food photography! The slight pungent ginger flower and lemon grass really spiced up the dish's aroma and flavour!

Spicy thai mango salad-close up

Spicy thai mango saladSpicy thai mango saladSpicy thai mango salad

Spicy thai mango salad
This version uses riper mangoes and crushed roasted peanuts. Didn't taste that good because the mangoes were too ripe :-(

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