Ingredients with Measurements:
- 1 cup of amplang (fish crackers)
- 2 ripe mangoes, peeled and diced
- 1 small red onion, thinly sliced
- 1 small red chili, seeded and finely chopped
- 1/4 cup of fresh cilantro leaves, chopped
- 2 tablespoons of lime juice
- 1 tablespoon of fish sauce
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Spread the amplang on a baking sheet and bake for 5-7 minutes or until golden brown.
3. In a large bowl, combine the diced mangoes, sliced red onion, chopped chili, and cilantro leaves.
4. In a small bowl, whisk together the lime juice, fish sauce, honey, salt, and pepper.
5. Pour the dressing over the mango mixture and toss to combine.
6. Add the baked amplang to the salad and gently toss again.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Total fat: 2g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 320mg
- Total carbohydrates: 27g
- Dietary fiber: 3g
- Sugars: 22g
- Protein: 2g
Substitutions for ingredients:
- If you can't find amplang, you can use other types of fish crackers or even croutons.
- If you don't have fish sauce, you can use soy sauce instead.
- If you don't like spicy food, you can omit the chili or use less of it.
Variations:
- You can add other fruits to the salad, such as papaya or pineapple.
- You can add cooked shrimp or chicken to the salad for extra protein.
- You can use different herbs in the salad, such as mint or basil.
Tips and tricks:
- Make sure the amplang are golden brown and crispy before adding them to the salad.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- If you want to make the salad ahead of time, keep the amplang separate until ready to serve to prevent them from getting soggy.
Storage instructions:
- This salad is best served fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- You don't need to reheat this salad.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or chopped peanuts.
Garnishes:
- Cilantro leaves
- Chopped peanuts
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the salad is too spicy, add more honey to balance out the flavors.
- If the amplang are too salty, rinse them under cold water before baking.
Food safety advice:
- Make sure to wash your hands and all the ingredients before preparing the salad.
- Store any leftovers in the fridge and consume within 2 days.
Food history:
- Amplang is a traditional Indonesian snack made from fish and tapioca flour.
Flavor profiles:
- This salad is sweet, spicy, and tangy.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a BBQ or picnic.
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Region: Indonesian