Preparation
30 minutes
Cooking
20 minutes
Difficulty
Easy
Vegetarian Thai salad is a vegetarian dish that is delicious and attractive, helping to make your vegetarian meal more flavorful. Today, Ms. Nguyễn Thanh Trúc will guide you on how to make crispy and flavorful vegetarian Thai salad with just a few extremely simple steps. Let’s get into the kitchen and make this dish right away!
Ingredients for Vegetarian Thai Salad Serves 4 people
Cucumber 2 kg Carrot 1 kg Pineapple 2 fruits (dứa/ khóm) Pickled radish 1/2 kg Fried tofu skin 1 sheet Ginger 200 gr Onion 50 gr Shallot 50 gr Garlic 50 gr Chili 5 fruits Cooking oil 50 ml Roasted rice powder 50 gr Vegetarian seasoning 3 teaspoons Common spices a little (sugar/ salt/ monosodium glutamate)
How to choose fresh ingredients
How to choose good cucumbers that are not bitter
- Choose cucumbers that are bright green, uniform in color, without bruises or yellow spots. Buy cucumbers that are not too large.
- You should choose straight cucumbers of even size. This type of cucumber has a firm texture, is crunchier and tastier than short and round cucumbers.
- Prioritize selecting heavier cucumbers, with smooth skin and no bumps.
- Avoid buying cucumbers that are bulging in the middle or have a large head and small tail (and vice versa), as these are older cucumbers with many seeds and hard seeds, making them less tasty.
How to choose fresh and delicious carrots
- Good carrots will have a bright orange color, choose those that are of medium size because if they are too large, they are old carrots, while if they are too small (except for mini carrots), they are immature carrots without a distinctive flavor.
- Observe the carrot leaf stems; the greener the leaf stems, the fresher the carrots, as they have just been harvested. Conversely, if they are less green, the carrots have been stored for a long time and are less sweet.
- Do not buy carrots that feel a bit soft when pressed; those are withered carrots, and they will not taste good when cooked.
How to choose fresh and delicious pineapples
- Choose pineapples with short, evenly cylindrical bodies as they will have more flesh and be sweeter than those with long bodies.
- Prioritize buying pineapples with large and sparse eyes; when smelling, they should have a sweet fragrance, feel heavy in hand, and have fresh green tops.
- Avoid choosing pineapples that have black spots on the skin or those that are still green, as they are very sour and will not taste good when cooked.
How to prepare Vegetarian Thai Sauce
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Prepare the vegetables
Cucumber and carrot are washed clean. Remove the seeds from the cucumber and cut it into strips, peel the carrot and then shred it.
Add 1 tablespoon of salt successively into the bowl of cucumber and carrot, when you see the cucumber and carrot wilting, squeeze out some of the salt water, then rinse the carrot and cucumber under running water, and then squeeze them really dry.
Salted radish is cut into thin strips. To remove the salty taste, wash the salted radish several times with water, then squeeze out the water and let it dry again.
Tip for a crispier dish- To keep the vegetarian Thai sauce crispy longer, dry the salted radish in the sun before preparing.
- The Thai sauce will be crispier if you squeeze out the water in the salted radish and carrot, cucumber. When stir-frying, you must stir-fry all the vegetables over low heat until they dry out.
Pineapple is peeled, minced, and marinated with 3 tablespoons of sugar and 1 teaspoon of salt. Place a pan on the stove and add the minced pineapple to sauté over low heat until the pineapple dries out.
Ginger is peeled and cut into strips, onion is peeled and cut into small strips. Chili is washed clean and then sliced. Red onion is sliced thinly and garlic is minced.
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Stir-fry the vegetable mixture
Place a pan on the stove, add 50ml of cooking oil and heat it up. Add the tofu skin and fry until crispy, then remove and drain the oil. You can reuse the oil from frying the tofu skin for the next steps.
Then, place another pan on the heat, add 3 tablespoons of oil and heat (reuse the oil from frying the tofu skin). Sauté 50g of sliced shallots until nearly golden, then add 50g of minced garlic, sliced onion, and julienned ginger and stir-fry until fragrant.
Next, add the salted radish, carrot, cucumber, and pineapple, mix well, then season with 3 tablespoons of sugar, 1 teaspoon of salt, 1 teaspoon of seasoning powder, and 3 teaspoons of vegetarian seasoning.
Stir-fry the vegetable mixture on low heat until dry. Adjust the seasoning to taste and then turn off the heat.
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Final product
When serving, mix rice powder and tofu skin with the stir-fried mixture, then plate it on a plate, and add a few slices of chili on top.
Vegetarian Thai salad has a crispy and delicious flavor, a bit salty, sweet, and visually appealing. You can enjoy it with rice, bread, or rice paper, all of which are delicious.
Tips for successful execution
- After mixing the vegetarian pickled fish, it should be stored in the cool compartment of the refrigerator for preservation. Pickled fish stored in the refrigerator can still be used well after 1 month.
- When mixing the pickled fish with rice powder, do not add too much powder, or the fish will stick and spoil easily. Also, do not add too little, otherwise, the fish will not have a good aroma and will not taste good.
- To preserve vegetarian pickled fish for a long time, before processing the pickled radish as well as all other vegetables, you should dry them in the sun until they are completely dry; the drier the vegetables, the longer they can be preserved.
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Above is the guide on how to make vegetarian pickled fish simply for your family meal. It’s extremely simple, isn’t it? Wishing you success in your execution!
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