Saturday, March 10, 2012

Neem Flower Salad ( Khmer Yum Sadao)

Neem Flower Salad ( Khmer Yum Sadao)

This recipe is bitter for many people if you don’t like it too bitter don’t use too much Sadao.

11/2 cup of grill Tilapia or cat fish or cooked pork belly cut to bite size (you can use dried fish)
1 cup of bean sprouts
1 fresh pickle cucumber sliced very thin
1/2 pkg of frozen Sadao( more or less up to you)
7oz of rice noodle (buy Num Banhchok noodle not Vermicelli noodle)
Cook the noodle drain set aside
2 to 3 T of roasted peanut for garnish (optional some people like it)

For the dressing (Tuk Trey)

3 T of brown sugar, or palm sugar
2 T of tamarind concentrate
3 cloves of minced garlic
3 T of fish sauce
3 T of water
1 T of prahok more or less up to you
2 to 3 Thai chilies minced (optional)

In a small sauce pan combine all the ingredients and heat to a boil until the prahok is cooked.
Turn the heat off let it cool before you mix with the salad.

In a large bowl combine the entire noodle, bean sprouts, cucumber and Sadao fish or pork together
Add sauce mix well taste adjust to what you like garnish with roasted peanut.

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