dear daisy,
lately i am craving for thai manggo salad and it brought me to an asian-fusion restaurant at meadowhall which cost me a staggering 10 pound a plate. my verdict? - i think the chef need to learn how to exactly make the real thai manggo salad.
i googled the recipe over the internet and later adjusted the recipe accordingly to my taste and ingredients that easily found in the UK. special thanks to my mother-in-law who taught me how to make kerabu some years ago, so this recipe has her influence in some way. i used granny smith apples to replace small green manggo as i like the bit of sweet and sour yet crunchy taste. for this recipe also i used boiled, blended and later fried mackerel to replace dried small prawns. anyway, here are the rest of ingredients for the making of kerabu apple:
ingredients:
boiled, blended and fried mackerel (500g)
anchovies - fried and blended (half a cup)
bird's eye chili or cili padi (as much as you like - i used about 10) blend together with anchovies
4 granny smith apples (skinned and sliced)
2 big shallots - sliced
half a cup of rice vinegar
half a cup of fructose syrup
one tea spoon of salt
3 cloves of garlic (chopped thin)
to make:
mix all ingredients together and serve chilled.
to garnish:
add coriander leaves
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ratings: *** mr.M said that he will buy me a proper shredder on boxing day.
