Writings and Travels of Lina Em
After a great first day at SmashingConf at The Times Center is hot, sweaty NYC, I wanted to come back to a nice cool salad that didn’t require too much heat. This salad is a nice cold dish and can be prepared in advance. Only the noodles and shrimp is needed to be cooked. And if you’re like me, I have quite a large supply of fish sauce readily available to use.
Continue reading “Day 17: Mango Shrimp Noodle Salad”
Back to meatless Mondays! As it is half week due to a design conference, which requires me to make salads that are commute-able, I opted for less fancy and just kept to the basic.
Continue reading “Day 16: Roasted Asparagus Mango Quinoa”
Technically, this recipe is called Vietnamese crepe salad but I didn’t use all the traditional vegetables because I wanted to see what other vegetables and/or fruit would be good with this dish.
Continue reading “Day 7 Savory Crepe Salad”
This recipe was inspired when I went food shopping and I saw this giant fruit. Was it a grapefruit? No, it was something called pomelo. I’ve never had one before and it was so intriguing that I couldn’t resist not buying it.
Continue reading “Mixed Citrus Salad”
Having made the shrimp namtok with mango, I had nearly a full mango left! What to do? I know it’s not summer but I love sour mango so I used something my mom used to make for us when she wanted us to eat fruits.
It’s super sour, super spicy, and a hint of sweet all tangled together to make you sniff and crave for more. In the summer, we would make a bunch of these sour mango treats, burning our mouths, making sweat in the blazing heat yet we couldn’t stop eating it. It’s such an addiction.
It must be unhealthy! Who knows.
This recipe is not for the light of heart. You have to like spicy and sour food at the same time.
Ingredients:
- 1 mango
- 1/2 tbsp of sugar
- 1 tsp of fish sauce
- 1-2 fresh or dried chili pepper
Make sure to clean the mango thoroughly.
You can always replace sour mango with sweet mango, not too ripe, and not use any sugar and it’s still great.
Just chop the mango up. It doesn’t have to be perfect. Just make sure it’s small enough to munch on. When I was a kid, my mom used to cut the skin off but now I like it. Of course, the smaller the pieces, the more it absorbs the taste.
Toss the peppers, fish sauce (you can always use salt), and sugar into the sliced mango bits.
Of course, you don’t have to follow the measurement exactly. It’s not some sort of science. You can add more or less of any of the ingredients. Just not by too much. My mom never taught me how to cook with measuring cups or spoons so I normally don’t know the exact measurement either. She always told me, “cook for what taste good to you.”