Sunday, March 2, 2008
Spicy Mango Salad
Want a dish with a twist? Try this super tasty Malaysian styled mango salad (called Kerabu mempelam in Malaysia). A trail of zesty fresh mango, spicy fresh little chilis, crunchy shallots with some extraordinary blend of you'll never guess what. Read on!
29 March - It was such a waste I did not write on this day. Too bad. I'll ever get to write in this leapy day in the next 4 years! Well, I could not help it. I was unwell and I was sleeping most of the day or, was craving for my busy man's attention. Yes, I am an attention addict when I'm unwell. Aren't we all? :-P
And when I wake up Saturday morning, I saw mangoes. Yummy. I can imagine soo many different mango food already: Mango chutney, mango cheesecake, mango lassi, mango cake, mango pudding, fish curry with mango, rojak, mango salad... I could eat mango everyday of the week. I have 3 different types of mango tree in my garden: apple mango, sweet mango, and those small soury mangoes.
For today, mango salad was the choice. It is very delicious and refreshing. Light and it is best served with the main dishes. Sort of like a side dish. The best type of mango are those half ripe ones - where the flesh is pale yellow-orange and it is not soft - that gives the sweet and sour crunch.
A small little portion of roasted coconut and lightly fried dried shrimps is the only cooked ingredients needed to make this salad. This is what gives the salad the unique taste!
:: Ingredients ::
2 medium ripe mangoes, julienned
5 shallots, sliced
2 tablespoonfuls fresh grated coconut, roasted
5 birds' eye chili, finely chopped
1 teaspoon salt
1 tablespoon brown sugar (or white)
Note: The grated coconut is heated up on a small pan over a very small heat, and continuously stirred until browned, be careful not to leave it or you will end up with charred ones... which happened to me this morning.... so I was just up from bed! :-(
Dried shrimps are sold loosely or in small packets in the local market. If you're overseas, they can be found in typical Asian groceries in the dried or frozen dried food section. What I did was lightly pound the shrimps using a mortar and a pestle before lightly frying them. No oil is required to do this.
Basically, you mix the mangoes, shallots and chili. Add salt and sugar, mix well. Lastly pour in the fried shrimps and roasted grated coconut, mix well. It is ready to be served.
We usually serve this as a side dish, with rice, and other vegetables and meat dishes. Malaysian loves a mix of dishes with their rice, so we tend to cook at least 4-5 different main dish to go with our rice. Salad adds as a great healthy appetizer, and so it is a healthy dish as well. I recommend you do not eat this on its own entirely, as mangoes are pretty sour, plus with the spicy little chilis, you might not be able to take the acidity like me. :-)