Mango salad alla Bangkok

Ingredients for 2 servings:

• 1 mango(s), almost ripe, yellow flesh
• 10 Topai Cai (small Pak Choi style)
• 3 small onions, red
• 1 pepper, red, long, medium hot
• 2 garlic cloves
• 10 g spice lily (aromatic ginger)
• 5 g fresh ginger
• 1 tbsp fish sauce
• 2 tsp, levelled sugar, brown
• 1 pinch of salt
• 1 tbsp lemon juice
• 1 tbsp rice vinegar, dark
• 2 tbsp orange juice
• 2 tbsp chicken stock
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Total time approx. 35 minutes

An unusual salad creation with almost ripe mangos and topai (a small type of pak choi).

Wash the mango, cut off both ends, peel with a very sharp knife, and fillet the flesh from the core. Cut the two large fillets diagonally into approximately 5 mm thick slices. Wash the topiary, remove the large leaves, and separate the white stems for another use. Line a plate with the leaves and place the mango pieces on top. Cut off the bottom leaf of the topiary stems and place the topiary in the center of the plate. Cut the peeled onions crosswise into very thin slices and place them on the mango slices. Cut off the stem of the washed chili pepper, cut it in half lengthwise, and remove the seeds and their stalks. Dice the halves and sprinkle over the salad. For the dressing, peel and dice the garlic cloves, lily of the valley, and ginger. Mix together with the remaining ingredients until smooth and drizzle over the salad 10 minutes before serving. Garnish with flowers and leaves, if desired, and serve as an appetizer. Note: In Thailand, salads are usually served without salad oil.