Ingredients with Measurements:
- 2 cups of pinagong (dried anchovies), rinsed
- 2 cups of long beans, cut into 2-inch pieces
- 2 tablespoons of olive oil
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 2 cloves of garlic, minced
- 1 teaspoon of sugar
- 1 teaspoon of freshly ground black pepper
- 1/4 cup of chopped fresh cilantro
Special Equipment Needed:
- Cutting board
- Knife
- Medium-sized bowl
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the pinagong in cold water and drain.
2. Place the long beans in a medium-sized bowl and set aside.
3. In a separate bowl, mix together the olive oil, fish sauce, lime juice, garlic, sugar, and black pepper.
4. Pour the dressing over the long beans and mix until the beans are evenly coated.
5. Add the pinagong and cilantro to the bowl and mix until everything is combined.
6. Serve the salad at room temperature.
Time:
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Temperature: Room temperature
Serving Size: 4
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 8g
Protein: 10g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil or coconut oil.
- Fish sauce can be substituted with soy sauce.
- Lime juice can be substituted with lemon juice.
- Fresh cilantro can be substituted with fresh parsley.
Variations:
- To add some heat, add 1 teaspoon of chili flakes or 1 chopped fresh chili pepper to the dressing.
- To add some sweetness, add 1 tablespoon of honey or agave nectar to the dressing.
- To add some crunch, add 1/4 cup of chopped peanuts or cashews to the salad.
Tips and Tricks:
- To make the salad more flavorful, let it sit for at least 30 minutes before serving.
- To make the salad less salty, reduce the amount of fish sauce used.
Storage Instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the salad in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the salad in a large bowl with a side of steamed rice.
Garnishes:
Garnish the salad with chopped fresh cilantro or peanuts.
Pairings:
This salad pairs well with grilled fish or chicken.
Suggested Side Dishes:
This salad goes well with steamed rice, grilled vegetables, or a side salad.
Troubleshooting Advice:
If the salad is too salty, add more lime juice or a pinch of sugar to balance out the flavors.
Food Safety Advice:
Make sure to use fresh ingredients and store the salad in the refrigerator.
Food History:
Pinagong is a traditional Filipino dish made with dried anchovies. Long beans are also a popular ingredient in Filipino cuisine.
Flavor Profiles:
This salad has a salty, tangy, and slightly sweet flavor.
Serving Suggestions:
This salad is best served at room temperature as a side dish or as part of a larger meal.
Related Categories
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Region: Thai