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Preparation
40 minutes
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Cooking
10 minutes
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Difficulty
Easy
There is no denying the “hot” factor of mixed salad dishes whenever they appear at a meal. From appetizers to snacks, they all have a truly formidable appeal. Here, TasteVN will reveal to you how to make a super attractive young mango salad with beef tendon that everyone will love. Let’s get cooking now!
Ingredients for Young Mango Salad with Beef Tendon Serves 4
Beef tendon 300 gr Young mango 300 gr Green onions 4 stalks Bird’s eye chili 4 fruits Ginger 5 gr (1 small piece) Garlic 4 cloves Lemongrass 2 stalks Chili powder 2 teaspoons Fish sauce 75 ml (5 tablespoons) Vinegar 50 ml Salt/ sugar a little
How to choose fresh ingredients
How to choose fresh beef tendons
- Fresh beef tendons usually have a bright pinkish-white color, and do not show any darkening or unusual tiny spots on the surface.
- Pressing with your hand, the beef tendon should feel firm and elastic, not too soft, and should not be slimy.
- Avoid buying beef tendons that are yellowing or green, especially those that emit a strong foul odor, as this is a sign that the tendons have been stored too long and should not be eaten.
How to choose fresh young tamarind
- Fresh young tamarind usually has a bright green outer skin, and does not feel too hard or have excessive scratches.
- Pressing with your hand, the young tamarind should feel moderately firm; if it is too soft, it may be ripe and will not taste good when used in a salad.
- Avoid buying young tamarind with broken stems that have detached from the body, and especially those with skins turning yellow, as this indicates ripe or spoiled tamarind.
How to prepare beef tendon mixed with young tamarind
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Prepare the ingredients
First, take 300g of young tamarind, remove the stems, and wash it directly under clean running water, then drain. Use a knife to cut it into wedges.
Remove the roots of the green onions, wash them with water until clean, and let them drain. Next, peel the garlic and ginger, wash both thoroughly, and drain, then finely chop them along with the chili.
Finally, remove the stems from the lemongrass, rinse briefly to clean, drain, and slice thinly.
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Boiled Beef Tendon
With 300 grams of beef tendon, rub a little salt all over the surface of the tendon, then rinse it several times with water until clean, and let it drain.
At the same time, put a pot on the stove with 500ml of water, 1/2 teaspoon of salt, 4 green onion stalks, and the drained beef tendon, and boil it over low heat for about 30 minutes.
When the beef tendon is tender, turn off the heat, transfer the tendon to an ice water bowl to soak for 5 – 7 minutes, then take it out onto a cutting board, and use a knife to cut it into bite-sized pieces.
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Make Fish Sauce
Take a bowl and add 5 tablespoons of fish sauce, 50ml of vinegar, 70 grams of sugar, 4 cloves of garlic, 5 grams of ginger, 4 finely chopped bird’s eye chilies, 2 stalks of lemongrass cut into pieces, and 2 teaspoons of chili powder.
Next, use a spoon to mix well so that the ingredients combine.
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Mix beef tendon
Once you have prepared the ingredients, take a bowl and add all the young starfruit, beef tendon, and the bowl of fish sauce you just mixed, then use your hands to mix everything together until the ingredients are well combined.
Finally, season to taste and serve on a plate to enjoy!
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Final Product
The mixed beef tendon with young starfruit boasts vibrant colors that instantly captivate the eye!
Moreover, when you taste it, you’ll immediately sense the sourness of the young starfruit, intertwined with the chewy and crispy beef tendon, and especially the spicy, salty-sweet flavors that tantalize the tip of your tongue.
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I hope that with the dish mixed beef tendon with young starfruit above, you will have more options when showcasing your culinary skills in your kitchen. Wishing you success and don’t forget to continue following other exciting posts from TasteVN!
