Salad and Technical Difficulties

I wasn't able to log into my blog today, let alone posting an entry. Finally, technical difficulties seem to have subsided and I am back with a new fresh look! (Finally got a profile picture - it's one of my favourite paintings in the world!)

Next item on the agenda is actually a recipe for Mr. Sal DeTraglia - a fellow blogger whose musings amuse me quite a bit. I found out he's quite fond of Thai Salads, so I thought it would be a good idea to share my version of the dish. You can visit his place via the link provided on the right side of the screen or just go to Sal DeTraglia's Virtual Tapas Bar. So, I hope you all like this recipe - it's really refreshing and satisfying.

Thai Mango Salad

• 1 medium English cucumber, peeled
• 2 mangoes, peeled and pit removed
• 1 cup grated carrot
  
• 1 red Thai chile - sliced in rings (remove the seeds if you want to taste the salad!)
  
• 1 tbsp chopped fresh mint
  
• 1 tbsp chopped fresh cilantro
• 1 tbsp freshly grated ginger
  
• 2 tbsp rice wine vinegar
  
• 1 tsp fish sauce (did you know that fish sauce is just anchovy extract?)
  
• large pinch of sugar
  
• 2 tbsp black sesame seeds, for garnish (you can toast some sesame seeds too)
• Optional: 1/2 tbs of crushed corriander + 1/2 tbs of crushed pink peppercorns

This a basic guideline I use for my Thai salads. You can add/remove or adjust amounts. I find the cucumber works really well in here - but it has to be English cucumbers. In North America, there is another type of cucumber, called "Field Cucumbers." (What's the cucumber situation in the rest of the world?) The texture for that is a bit more waxy and tasteless. I stay away from it. You can also add some mixed greens or Thai Basil in here. Experimenting is always fun! Bon apetit!