泰式青芒果沙拉
老家的芒果结满树，当然要做一道泰式青芒果沙拉！家里的花猫和Ak Ak也客串演出！
用料：
水 300毫升
椰糖 2个（133克）
花生 30克
江鱼仔 10克
植物油 2汤匙
樱桃番茄 4个
葱头 4个
青柠 2个
指天椒 4条
青芒果 2个
1. 烧开水，加入两个椰糖用小火慢煮至溶化 。
2. 把浮渣捞去。
Ingredients:
水 300毫升
椰糖 2个（133克）
花生 30克
江鱼仔 10克
植物油 2汤匙
樱桃番茄 4个
葱头 4个
青柠 2个
指天椒 4条
青芒果 2个
1. 烧开水，加入两个椰糖用小火慢煮至溶化 。
2. 把浮渣捞去。
3. 糖浆稍微转浓后，即可灭火放凉，别煮成焦糖。
4. 烧热油，加入花生炒至微呈金黄色飘香，捞起沥油备用。
5. 烧热油，加入江鱼仔炒至微呈金黄色飘香，捞起沥油备用。
6. 每个樱桃番茄切成3-4分。
7. 葱头去头尾剥皮，然后切成薄片。
8. 青柠切成楔形。
9. 指天椒切成细环状。
10. 把青芒果去皮，切成条状。
11. 把葱头、樱桃番茄和1个青柠加入石臼中，稍微捣烂后取出备用。
12. 把半份花生加入石臼中捣碎。
13. 在沙拉碟里，加入椰糖浆。
14. 接着加入鱼露。
15. 挤上青柠汁，搅拌均匀。
16. 加入切好的指天椒，再次拌匀。
17. 加入石臼里的食材，稍微拌一拌。
18. 加入切好的芒果，拌匀后撒上花生碎，再拌一拌。
19. 最后，撒上香脆的花生和江鱼仔，可以享用啦！
19. 最后，撒上香脆的花生和江鱼仔，可以享用啦！
Ingredients:
Water: 300 milliliters
Palm sugar: 2 pieces (133 grams)
Peanuts: 30 grams
Anchovies: 10 grams
Vegetable oil: 2 tablespoons
Cherry tomatoes: 4
Shallots: 4
Green lime: 2
Bird's Eye Chilies: 4
Green mangoes: 2
1. Boil water and add two pieces of palm sugar. Simmer over low heat until they melt.
2. Remove any scum that forms on the surface.
3. Once the syrup slightly thickens, turn off the heat and let it cool, being careful not to let it turn into caramel.
4. Heat up some oil and stir-fry the peanuts until they turn a light golden brown and become fragrant. 5. Remove and drain the oil, set aside.
6. Heat up some oil again and stir-fry the whitebait until they turn a light golden brown and become fragrant. Remove and drain the oil, set aside.
7. Cut each cherry tomato into 3-4 pieces.
8. Peel and slice the shallots, then cut them into thin slices.
9. Cut the green lime into wedges.
10. Slice the Bird's Eye Chilies into thin rings.
11. Peel the green mango and cut it into strips.
12. Place the shallots, cherry tomatoes, and one green lime into a mortar and lightly pound them. Set aside.
13. Pound half of the peanuts in the mortar.
14. In a salad bowl, add the palm sugar syrup.
15. Then, add the fish sauce.
16. Squeeze in the lime juice and mix well.
17. Add the sliced Bird's Eye Chilies and mix again.
18. Add the pounded ingredients from the mortar and mix lightly.
19. Add the sliced mango and mix well. Sprinkle the crushed peanuts on top, and mix again.
Finally, garnish with crispy peanuts and whitebait, and it's ready to enjoy!
Palm sugar: 2 pieces (133 grams)
Peanuts: 30 grams
Anchovies: 10 grams
Vegetable oil: 2 tablespoons
Cherry tomatoes: 4
Shallots: 4
Green lime: 2
Bird's Eye Chilies: 4
Green mangoes: 2
1. Boil water and add two pieces of palm sugar. Simmer over low heat until they melt.
2. Remove any scum that forms on the surface.
3. Once the syrup slightly thickens, turn off the heat and let it cool, being careful not to let it turn into caramel.
4. Heat up some oil and stir-fry the peanuts until they turn a light golden brown and become fragrant. 5. Remove and drain the oil, set aside.
6. Heat up some oil again and stir-fry the whitebait until they turn a light golden brown and become fragrant. Remove and drain the oil, set aside.
7. Cut each cherry tomato into 3-4 pieces.
8. Peel and slice the shallots, then cut them into thin slices.
9. Cut the green lime into wedges.
10. Slice the Bird's Eye Chilies into thin rings.
11. Peel the green mango and cut it into strips.
12. Place the shallots, cherry tomatoes, and one green lime into a mortar and lightly pound them. Set aside.
13. Pound half of the peanuts in the mortar.
14. In a salad bowl, add the palm sugar syrup.
15. Then, add the fish sauce.
16. Squeeze in the lime juice and mix well.
17. Add the sliced Bird's Eye Chilies and mix again.
18. Add the pounded ingredients from the mortar and mix lightly.
19. Add the sliced mango and mix well. Sprinkle the crushed peanuts on top, and mix again.
Finally, garnish with crispy peanuts and whitebait, and it's ready to enjoy!
吃多西方的食物，看到这一道胃口大开。我们马来西亚人去到那里都想念酸辣的口感食物。难怪我儿子要学煮nasi lemak sambal 酱料，哈哈。
回复删除国民美食椰浆饭，到国外一定会想念，学起来就随时可以吃了。西餐混着吃就好吃，如果要天天吃，那可真不是“我们的菜”哈。
删除没想到乌贼妹妹也喜欢这一味，我们以前吃的都撒香炸鱿鱼干， 现在只放虾米， 有些连虾米也没有。。
回复删除哈哈，是的，最近做了两次，一次想放虾米，后来放了迷你螃蟹增鲜=)
删除