Wednesday, August 20, 2014

【泰式简易沙拉】Simple Thai Vegetable Salad



我院子裡的黃瓜和番茄收成了,自然熟成的番茄味道特別好,不拿來做沙拉真是浪費了這麼好的番茄。自小在東南亞長大的我偏愛南洋口味的沙拉。今天就做了這個簡易的泰式沙拉,味道酸辣甜,非常清爽,再撒上花生碎,味道更為豐富,營養也更好。

This is one of the best salad to have in this pipping hot summer. Its sweet and sour taste makes it very refreshing, just make sure you chilled the vegetables for a while in the fridge before mixing.

材料:
1/2 只 洋葱
1 根 胡萝卜
1/2 根 黄瓜
8-10 粒小番茄
2 只 朝天椒  切碎
1 把香菜/芫荽
1/3 杯 烤熟的花生
1 大勺 炒熟的芝麻

酱料 (兩次的份量):
2 大勺 柠檬/青柠汁
1 小勺 米醋
1/2 小勺  麻油
1 大勺 鱼露/醬油
1 大勺 红糖

Ingredients:
1/2 Bombay Onion
1 carrot (medium)
1/2 cucumber
8-10 cherry tomatoes
2 Thai chili (chopped)
1 bunch cilantro
1/3 cup of roasted peanuts
1 tbsp of roasted sesame

Salad dressing (For 2 times):
2 tablespoons lemon/lime juice
1 teaspoon rice vinegar
1/2 tablespoon sesame oil
1 tablespoon fish sauce(Soy sauce for vegetarian version)
1 tbsp brown sugar




1. 首先是把蔬菜该切的切,该刨丝的刨丝,辣椒切碎,小番茄切半。把所有的蔬菜拌好冷藏至少半個小時,保持冰涼的狀態。

2. 花生和芝麻炒香磨碎。把所有沙拉酱的调料用打蛋器搅拌均匀备用。

3. 在一个大盆里把蔬菜和沙拉酱拌好,然后倒入盘子里,撒上花生芝麻碎就可以了。

注:
1. 這道沙拉最好現拌現吃,保持蔬菜爽脆的口感,這樣風味最好。
2. 用剩的沙拉醬可以裝在密封的瓶子裡冷藏,一個星期內用完。

1. Slice, shred, chop the vegetables as needed, you can use any green vegetable in season. Toss them together in a salad bowl and chill the vegetables for 20-30 minutes in the refrigerator.

2. Whisk together the salad dressing and use a food processor to chop roasted peanut and sesame.

3. Pour dressing over the vegetables and toss to coat, sprinkle chopped roasted peanut and sesame before serving.

Note:Store unused salad dressing in a air tight container in refrigerator, it could be store up to about 1 week. 



中文版 -- 泰式沙拉

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