John Myers
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Mixed Tomato and Melon Salad Ala Hong Kong
The perfect mixed tomato and melon salad ala hong kong recipe with a picture and simple step-by-step instructions.
For the salad:
- 4 medium-sized Tomatoes, red, fully ripe
- Watermelon, yellow, in pieces (approx. 400g)
For the dressing:
- 2 medium-sized Cloves of garlic, fresh
- 1 tbsp Sesame oil
- 3 tbsp Salad oil, neutral
- 2 tbsp Vinegar, dark, mild, Chinese, alternatively balsamic vinegar
- 21 tbsp Lime juice
- 1 tbsp Coconut palm sugar, (gula kelapa)
- 1 pinch Black pepper from the mill
- 1 pinch Makis (mace), alternatively nutmeg
- 1 tsp Thyme, dried
- 1 tsp Herbs of Provence, dried
- 1 smaller Chili, green (cabe rawit hijau)
- 4 g Chicken broth, instant
- 1 tsp Soy sauce, sweetie
- 1 tsp Tamarind syrup
To taste:
- Salt
- Sugar, whiter
- Lime juice
- Soy sauce, light
To garnish:
- Cashews
- Spring onions, green
- Flowers and leaves
- Wash the tomatoes, remove the stems and cut into slices. Remove the peel from the melon and cut the yellow pulp into pieces that are just right for the bite. Remove the grains as much as possible. Peel the small, red onions and cut into thin slices.
- Cap the garlic cloves on both sides and press them into a bowl with the press. Add the sesame oil, neutral salad oil, Chinese vinegar, lime juice, sweet soy sauce and tamarind syrup and mix. Enrich with coconut palm sugar, pepper, mace, thyme and herbs from Provence.
- Wash the chilli and cut into thin rings from the end. Add to the dressing with the grains. Now add the sweet soy sauce and tamarind syrup. Sprinkle on the chicken broth, mix and season to taste. Add the dressing to the salad just before serving and mix.
- Garnish and serve. Good Appetite!
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