FRESH SERV­INGS

Sari Jorge shares healthy dishes with a twist

Northern Living - - RECIPE -

RECIPE FROM 25 MUSH­ROOMS KITCHEN. PHO­TOS BY SHAIRA LUNA

YAM SOM O (POMELO SALAD)

serves 2-4

IN­GRE­DI­ENTS:

2 cup Pomelo , chunks (chilled ) 1/4 cup chopped mint leaves (op­tional) 1/4 cup red onions or shal­lots (sliced very thinly ,deep fried) 10 pcs. prawns (sliced into 2, length­wise) 1/2 cup chicken breast (boiled and shred­ded) driz­zle of co­conut cream 1/4 cup chopped un­salted peanuts chili paste dress­ing (recipe be­low)

PRO­CE­DURE:

1. Saute prawns in oil till it turns pink. Set aside. 2. In a bowl com­bine pomelo, mint leaves, deep fried onion or shal­lots,

shred­ded chicken, shrimp and chili paste sauce and mix well. 3. Trans­fer to in­di­vid­ual bowls and gar­nish with toasted co­conut, deep fried onion, peanuts ,mint leaves. Driz­zle with co­conut cream and serve.

Chili paste dress­ing:

2 tbsp. Thai fish sauce 4 tbsp. lemon juice 2 1/2 tbsp. su­gar or honey (add more for a sweeter dress­ing) 1 tsp . Thai chili paste (Thai Roasted chili paste- avail­able in all su­per­mar­ket-hyper­mart, land­mark etc.) 2 tbsp. wa­ter

Mix all the in­gre­di­ents well use as dress­ing for Pomelo Salad.

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