My sister and I have been lucky enough to be able to travel in other Southeast Asian countries. I have been to Singapore and Thailand already; she has been to Malaysia and Cambodia. Both of us have experienced how colorful the respective culinary scenes of the countries we have visited. And when we get back home, we make it a point to bring home goodies to share the flavors we have tasted to our parents.
One of the more recent finds by my sister is the palm candy from Cambodia, which I used in making the dressing for a refreshing mango salad coupled with other Southeast Asian staples: basil and lime/lemon.
The Ingredients
Mango [One whole, shredded]
Tomato [ Two pieces, diced]
Onion, One whole, diced]
Basil [A handful, chiffonade-d]
Dressing
Lemon or Lime Juice [3 tablespoons]
Fish Sauce [2 tablespoons]
Cambodian Candy [One tablet]
Salt and Pepper [To taste]
Directions
1. Combine all salad ingredients in a bowl.
2. In a separate container, mix lime juice with the fish sauce.
3. Drop the palm sugar and crushed it to the lime-fish sauce mixture until completely incorporated.
4. Season with salt and pepper.
4. Pour over the salad. Enjoy!
5. Best served when chilled.
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