Tangy and Yummy Thai Mango Salad

June 25, 2010

I am on vegetarian for one week for religious reasons so I have been thinking of what vegetarian dishes I can cook up. I did try garlic bread two days ago, but although it tasted good, the picture didn’t look nice, hence no posting for that one. Since I just came back from Thailand, I thought of making thai mango salad. One of my favourite thai salads, but without the dried shrimps since this is a vegetarian dish. To me, the main ingredient that makes this dish nice is the palm sugar. And I actually bought this all the way from Thailand because I don’t see any supermarkets here selling it. I guess they will have it in Golden Mile, but since I saw so many selections in Bangkok I decided to get one pack back. Using normal sugar or even brown sugar just doesn’t bring the taste of the sugar out. And if you use sugar, even after diluting it with the lime juice, you will still taste the granules, which is no good! Another thing is to use the mortar when making this salad because it really blends all the ingredients’ taste together very well. But of course you can still mix it in a bowl if you don’t have a mortar and pestel. Here is the recipe for my tangy thai salad.

Ingredients: (Serves 1)
1 ping pong ball sized palm sugar
1 small unripe/green mango, shredded
2 shallots, cut into chunks
2 limes (or more if you want it to be sour)
A handful of roasted peanuts (skin off)

1. In a mortar, first put in the shallot chunks and pound it until it is crushed.
2. Add in the peanuts and pound it until it is crushed.
3. Add in the palm sugar. Since the palm sugar is solid, you will need to pound it in a circular motion so that it will blend in with the peanuts and shallots.
4. Add in the lime juice and mix everything together. Then taste the mixture and see if it is too sour or sweet. Adjust the taste accordingly by adding palm sugar or more lime juice.
5. Add in the shredded mango and blend it in with the other ingredients.


Tod Mun Pla aka Thai Fish Cake

March 19, 2010

I know, I know, fish is good for us especially for our brains (so they say) but sometimes I run out of ideas of how to cook them besides steaming, deep frying and as curry. Deep frying is a very common way of cooking fish in Malaysia but I’m not too keen on the oil splattered all over the kitchen. Imagine the clean up! Anyway, I decided to cook Thai Fish Cakes yesterday because it’s something different from steaming and it’s not as bad as deep frying. Here’s my version of the Thai Fish Cake.


  • 500g Spanish Mackerel (Ikan Tenggiri in Malaysia), deboned and skinned
  • 1 egg
  • 2 tablespoon red curry paste
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3 long beans, thinly sliced
  • a few kafir lime leaves, thinly sliced


  1. Mix curry paste, sugar, salt and eggs in a bowl until well combined (I prefer to do it this way so the mixture is more even).
  2. Blend fish and curry mixture in a food processor/blender until it resembles fish paste and feels springy.
  3. Remove from food processor and stir in long beans and kafir lime leaves until well combined.
  4. Wet hands with salted water and make paste into balls of approximately 3cm in diameter. Pat the balls lightly to flatten slightly.
  5. Heat around 1/2 cup of oil in the frying pan and fry the fish cakes in batches of about 4-5. While frying, press the fish cakes to flatten if it expands too much.
  6. Turn fish cakes when one side becomes slightly brown.
  7. Remove from pan once fish cakes are evenly brown.
Tod Mun

Thai Fish Cake

Tod Mun

Thai Fish Cake

(Note: the fish cakes look a bit wrinkled in the photos because the photo was taken the day after straight from the fridge. Otherwise, it’s awesome)

Yee Ling