Thai Green Manggo Salad

From previous posting I made Indonesian green manggo salad. This time I make green manggo salad ala Thai. Originally the recipe is for green papaya salad, but since green papaya difficult to find I subtitute it with green manggo.

Green Manggo Salad Ala Thai

Ingredients:
50 gr roasted peanuts
1 green manggo, peeled, shredded
10 cherry tomatoes, cut into two
2 garlics, crushed
4-8 small red chillies, chrused
3-4 tbspoons fish sauce (I subtitute with salt)
5 tbspoons lime juice
1 tbsp palm sugar

Directions:
1. Chrused the chillies and garlics and roasted peanuts.
2. Add with lime juice, fish sauce and palm sugar. Mix all together.
3. Add the shredded manggo and tomatoes, chrused a little bit and mix well in the dressing.
4. Serve on the board and sprinkle with roasted peanuts if you like.

Rujak Mangga Muda // Sweet Spicy Green Manggo Salad (Indonesian)

 

Rujak is a traditional fruit salad dish commonly found  Indonesia.

In Indonesia, among the Javanese, rujak is an essential part of the traditional prenatal ceremony called Tujuh bulanan (literally: seventh month). Special fruit rujak is made for this occasion, and later served to the mother-to-be and her guests, primarily her female friends). It is widely known that the sweet, spicy and sour tastes of rojak are adored by pregnant women. The recipe of rujak for this ceremony is similar to typical Indonesian fruit rujak, with the exceptions that the fruits are roughly shredded instead of thinly sliced, and that pomelo/pink grapefruit is an essential ingredient. It is believed that if the rujak overall tastes sweet, the unborn would be a girl, and if it is spicy, the unborn baby is a boy.
Mangarabar or rujak making is really a special event for the inhabitants of the Batak Mandailing region in Tapanuli, Indonesia and a much anticipated event after the harvest, normally the whole village will be involved in making the rujak. The rujak is served to the whole village.

The dressing of fruit rujak is made of palm sugar, salt, tamarind, ground peanuts, terasi (shrimp paste), bird's eye chilli and red chilli. The fruit is sliced to bite-size, and put in the dish. The sweet spicy dressing is poured on the fruit slices. (Some texts adapted from wikipedia)

The rujak I'm presenting here is another variant which commonly found in the area of Bogor (West Java). In this variant the dressing is first boiled then poured over the fruit slices and to be refrigerated for a night so the sweet, sour & spicy dressing will be absorbed by the fruit. It's really refreshing during a hot summer day.

I only use green (young) manggo for this rujak. And if you find it too spicy, you can always reduce the chillies.... or remove the seeds.

Rujak Mangga Muda

Ingredients:
1 green manggo, cut in thin slices
2 red chillies, roughly crushed
2 bird's eye chillies, roughly crushed
a pinch of salt
1 or 2 tbs gula jawa (palm sugar) sdm Gula Jawa
Caster sugar
Vinegar

Directions:
1. In the pan cook the water with chillies, salt, palm sugar and caster sugar. Let it boiled until the sugar dissolved.
2. Remove from the pan, add vinegar. Remember the taste has to be sweet, sour & spicy.
3. Pour the sauce over the manggo slices. Refrigerate one night and serve it cold with krupuk.

Apple Salad

This is what they say: An Apple A Day Keeps The Doctor Away!!

The recipe of this apple salad, I found it again from an old cooking book which I bought 15 years ago. The book itself is already broken here and there, but I still can manage saving most of the recipes which make me really happy because most of the recipes are still original as my (grand)mother(s) used to cook. It's really a treasure for me.

This salad fits together very well. The sweetness comes from the honey, the freshness comes from the apples and the creamy yoghurt and whipped cream make it rich yet light and not to mention the crunchy nuts it between... so yummie and refreshing!!


Apple Salad
(source: Book "Dapur Pintar")

Ingredients:
1/2 kg apples
100 cc whipped cream
100 cc yoghurt
2 tablespoons honey
1 tablespoon lime juice
50 gr cashew nuts, roughly chopped
50 gr peanuts, roughly chopped


Directions:
1. Peel and dice apples. Marinate in salt water to keep the color stays good. Put aside.

2. In a bowl whisk the whipped cream, yoghurt, honey and lime juice together.

3. Pour the dressing over the apples and scoop everything together. Finally sprinkle with peanuts and cashew nuts.

Watercress Salad

It's summer time but we have more rain than sun. It's really boring for the children who are having two months holiday and not being able to play outside. Eventhough it rains a lot, the temperature is quite high, it makes me sweeting to cook. Most of the time I just cook something easy and fast which doesn't require plenty time standing in the kitchen. For lunch I make more salads and eaten with sandwich or bread. Like this watercress salad, it's a bit bitter from the watercress but at the same time it's also refreshing and juicy from the orange. Really worth it to try... I'm sure you will like it.

I'm placing the ingredients exactly like in the book, while I prefer to make it in random, just according to my own taste. Mine here is without slices of celery, chives and nuts since I'm allergic to nuts. I like to put more oranges in the salad. For the dressing I use vinaigrette from a bottle. If you have time, use the dressing recipe here, I'm sure it's much delicious.

This is my entry for Jugalbandi click photo event for the month July 2009 with the theme Bi-Colour.


Watercress Salad
(source: Book "Dinner with friends")

500 gr watercress
3 sticks white celery
1 cumcumber
3 oranges
1 red onion, slice in rings
35 gr chives
60 gr chopped pecan nuts or walnuts

Dressing:
60 ml olive oil
60 ml lime juice
2 teaspoons rasped orange skin
1 teaspoon coarse mustard
1 teaspoon honey

Directions:
Take the watercress sprigs and discard the thick stalks away. Cut the celery into strips 5 cm long. Peel the cucumber, cut it horizontally in half, remove seeds and cut it into thin slices.

Peel the oranges and remove the white, divide it into segments and remove the sheet. Put everything in the refrigerator until use.

Whisk the dressing oil, lemon juice, blood orange, mustard, honey and freshly ground black pepper together.

Put all the ingredients except the nuts in salad bowl. Pour the dressing over it and scoop everything together. Finally sprinkle the pacannoten or awalnoten on it.

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