Ingredients
1 mango, peeled and chopped
1 red pepper, diced
1 tomato, diced
2 avocado, peeled and chopped
1/4 red onion, diced
1 dash garlic salt (optional)
Directions
Combine all ingredients in a medium size bowl.Cover and chill for 20-30 minutes.
Ingredients:
2 each carrots finely
2 medium potatoes sliced
1 cup cabbage shredded
2 cups bean sprouts
1 tablespoon vegetable oil
1 cup tofu cut in 1 inch cubes
1 cup cucumber sliced
2 medium tomatoes sliced
1 each scallions, spring or green onions
Sauce
1 tablespoon vegetable oil
1 each garlic clove crushed
1 small onion grated
1 each green chili pepper finely chopped
1/2 cup peanut butter crunchy
1 teaspoon lemon juice or vinegar
1/2 cup coconut creamed
1/2 cup water
1 x salt
Directions
Steam or parboil the carrots and potato slices for 5 minutes.
Then cook the cabbage, bean sprouts and cucumber for 1-2
minutes.
Drain the vegetables and leave them to cool.
If using tofu, heat 1 Tbsp oil in wok or pan and cook it for 3-5
minutes, turning from time to time until it is golden all over.
Now arrange the steamed vegetables in layers on fat platter,
potatoes, then bean sprouts, carrots and cucumber.
Put the tomatoes and tofu on top.
For the sauce, heat the oil in a wok or large pan.
Stir fry the garlic, onion, and chili for 2-3 minutes.
Add the peanut butter, lemon juice or vinegar and coconut milk
and simmer for 2-3 minutes.
The sauce should be thick but pourable so add more lemon
juice/coconut milk if necessary.
To serve, pour the hot sauce over the vegetables and garnish
with scallion, onion slices.
Ingredients:
1 lb fresh bean sprouts
1 cup grated coconut
salt to taste
juice of 2 lemons
10 dried chillies, soaked in hot water
5 shallots
15 dried prawns, soaked in hot water
Method:
1. Grind chillies, shallots and prawns into fine paste.
2. Fry coconut in dry frying pan and add ground paste and salt.
3. Stir until fragrant and the coconut is toasted (golden).
4. Add bean sprouts and fry 1 to 2 minutes max. Do not overcook.
5. Sprinkle with lime juice and serve.
Ingredients:
2 large ripe mangoes, peeled
10 mint leaves, chopped coarsely
12 coriander leaves (cilantro), chopped coarsely
1/4 tsp sambal oelek (chili sauce)
Method:
1. Dice Mangoes and combine with other ingredients.
2. Mix well and serve chilled or room temperature.
