Salad epal ini lebih kurang kerabu mangga atau som tam. Resipinya sama aje cuma digantikan dengan epal. Biasanya kalau saya buat ayam baakar ataupun nasi ayam, saya akan buat salad ini. kekacang seperti gajus atau kacangatanah menambahkan kelazatan salad ini...tetapi saya tidak masukkanya sebab ank-anak tidak suka kekacang. Masukkan cili padi kalau inginkan pedas lagi.
Thai Green Apple Salad
1 Granny
Smith apple, julienned
1 ginger torch flower,
julienned
1 large
shallot, sliced lengthwise
1 small
handful grape tomatoes, quartered
¼ cup green
beans, trimmed and cut into 2 inch lengths
1 tablespoon
dried shrimp
¼ cup
roasted peanuts
the juice of
½ lime
fish sauce,
to taste
sugar, to
taste
2 Thai
chilies, chopped
¼ cup
chopped cilantro
In a mortar
and pestle, add the green beans and about 6 grape tomatoes cut in half. To
that, add the shallots, chilies, a tablespoon of dried shrimp, and a clove or 2
of garlic. Pound that mixture together until the tomatoes are crushed and the
green beans are bruised.
Season your
mixture with about a teaspoon each of fish sauce and sugar and continue to
lightly mix in the mortar and pestle until the ingredients are combined.
Finally, add a ¼ cup of roasted peanuts and crush them coarsely.
If you don’t
have a mortar and pestle, you can do all of this with a ziplock bag and a
rolling pin.
Combine the
contents of the mortar and pestle with the apple and carrots in a large mixing
bowl. Add the shallots, toss everything together and give it a final taste.
Balance out the flavours if you have to and finish by adding a handful of fresh
chopped cilantro. Traditional som tam is made entirely in the mortar and pestle,
but I wanted to preserve the crunchy texture and look of the apples and
carrots.
RECIPE SOURCE: http://www.theaimlesscook.com/thai-style-green-apple-salad/
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