Thursday, September 4, 2008

Asian Salads

Instead of munching on your usual ceasar salad tonight, why don't you create an Asian salad?

Green Papaya Salad is a popular Thai dish that refreshes the palate when served with spicy foods. Thinly sliced green papaya is mixed with carrot, ham, shrimp, tomato, and lettuce in a dressing made with nuoc cham. Coriander and peanuts are added as a garnish.

In Japan, Harusame salad is a favorite as it combines rice noodles, shrimp, wakame seaweed, julienned cucumber, ham, chicken, and carrot in a sesame oil and lemon dressing, and is then garnished with deep fried tofu skins or toasted garlic.

Burmese cuisine has a salad similar to coleslaw that combines sliced cabbage, onion, chili, and shredded cooked chicken or tuna, in a simple dressing made from olive oil and lemon juice.

Gado Gado is served in both Malayasian and Indonesian cuisine and is typically a colorful platter of steamed vegetables, garnished with sliced hard boiled egg and potato and served with a spicy peanut dressing. Tofu and cooked chicken can also be added for variation.

Another light summer dish is Vietnamese Table Salad with Pork. The intrepid diner wraps butter lettuce around grilled meat, noodles, and fresh Asian herbs like Shiso or Thai basil, and then dips the wrap into a tasty pungent sauce. Messy but delicious!

1 comment:

Bentoist said...

That salad reminds me of my trip to Bangkok 5 years ago. Ordering a thai salad at the mall's food court was so fun, I made it a point to do that for the next few meals. They prepare the salad on the spot for you and used these big wooden mortar & pestle type containers where they tossed in ingredients laid out in front of them: shredded green papaya, peanuts, chillis, soft-shell crab (at least I think it is), water convolvulus and other stuffs like seasonings. All this time, they are chugging away at the mixture, and at the end of it all, what they poured out is simply fresh, spicy, delicious goodness.