This menu is perfect for my mango craving,… well, I feel like I didn’t get to eat enough mango when I was visiting Indonesia last time. Also perfect for summer since I am so ready to say goodbye to this winter. Enjoy!
1. Prepare: 1 big mango ( I prefer the half ripe as it’s firm enough for crunchiness yet not too sour) thinly sliced, yields about 2C. 6-8 cherry tomatoes, halved. 1/4C roasted peanut, chopped. 2tbs dried shrimp, rinsed. 1/4 tsp shrimp paste. juice from 1/2 lime. 2tbs fish sauce. 1/4C cane sugar, melted with 2tbs water added. 1 clove of garlic. some sliced thai chilles.
2. Using a mortar and pestle, ground/ bash garlic, dried shrimp, shrimp paste, and then half of the roasted peanuts at the last. Add Lime juice, fish sauce and melted cane sugar. This will be the dressing.
3. On the small bowl, mix the mango, tomatoes, and chillies, then put the dressing and mix well.
4. Add the remaining roasted peanut and cilantro for garnish, serve, bon appétit.
My lovely neighbor Jan inspired me to make my own kani salad. She told me about the delicious kani salad in a sushi restaurant close to our houses. The way she described it could make your mouth watering and your stomach singing … yummy, I think that sushi restaurant should give her at least a special discount for promoting its salad!!! Yes she is right, it’s the best kani salad I’ve ever had.
Then I started my search for kani salad recipes so that I can have it anytime. Here is the recipe, I adopted from 3 sources to make my own style, though it is not as delicious as the sushi restaurant’s but I think it’s close 🙂
1. Shred the 8 kani sticks ( imitation crab stick ).
2. Drain 1/2 can corn kernel.
3. 2 cups lettuce, finely sliced.
4. Fry 3/4 cup panko bread crumbs, leave it on paper towel to remove extra oil.
5. The dressing, mix together :
- 1/2 cup mayonnaise
- 1 tsp sugar
- 1/2 tsp paprika
- 1/2 tsp ginger juice
- 1/2 tsp hot sauce ( optional )
- 2 tbsp sushi vinegar
- pinch of salt
6. Arrange the lettuce on the bottom of serving bowl.
7. Toss kani, corn kernel, and panko with the dressing then put on the top of lettuce. Serve.
8. Bon appétit.
This is a super easy recipe .. easy to make & easy to modify.
1. The Sauce
Remove the seeds of 1 red chili ( more if you like hot ), cut into thin strips. Mince the leaves of 3 sprigs cilantro. Combine chili and cilantro together in a bowl, add 2 table spoons lime juice, 1 table spoon soy sauce, 1 table spoon sugar, and 2 table spoons e.v.o.o, stir well. On this part you can adjust the ingredients to your taste. If you like sweet add more sugar, etc.
2. The Cucumber
Trim the end of 1 cucumber then cut the cucumber a long spiral way using potato peeler, stop just before the inner seed part. Make sure your potato peeler is in well condition, mine was not sharp enough and took time to make a long and nice cut.
Mix the cucumber with the sauce, sprinkle with roasted peanuts, add dried cherries. I also added blueberries just for fun. You can modify the toppings as you like.