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.