This is one of my favorite fruit snacks of all time. Thanks goes to my mom, who brought the mangoes down from Dallas with her during her recent visit. The tartness pairs perfectly with the sauce I made. I actually learned how to make this sauce as a young boy and it has stood the test of time. The sauce is salty, sweet, and spicy which is definitely a Southeast Asian flavor profile.
Just in case you can't procure any green mangoes, this sauce goes well with: green apples, dill pickles, cranberries and many other tart fruits.
Please forgive me for the cloudy picture. My camera lens cover is scratched and I'm waiting for a replacement. Hopefully it'll come in before my next blog.
Sauce ingredients:
1/2 tablespoon roasted rice powder
1/4 tablespoon dried crushed chili pepper
1 tablespoon granulated sugar
1 tablespoon fish sauce (homemade padak or bottled will both work)
1 shallot thinly sliced
3 fresh Thai chili peppers thinly sliced
Directions:
Mix all ingredients well in a small bowl. Thinly slice your mangoes and discard the seed and the membrane housing the seed. To eat, simply dip your mango or desired fruit and eat. The combination of the dried and fresh chili peppers makes this a very spicy sauce. Feel free to reduce the amount of chili peppers used or have a glass of milk near by.
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