Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 1/4 cup of prahok (Cambodian fermented fish paste)
- 1/2 cup of sliced cucumber
- 1/2 cup of sliced carrot
- 1/2 cup of sliced red onion
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint leaves
- 1 tablespoon of sugar
- 2 tablespoons of lime juice
- 2 tablespoons of fish sauce
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together the prahok, sugar, lime juice, fish sauce, and vegetable oil until well combined.
2. In a large mixing bowl, combine the tofu, cucumber, carrot, red onion, cilantro, and mint leaves.
3. Pour the prahok dressing over the salad and toss until all the ingredients are evenly coated.
4. Season with salt and pepper to taste.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 140
- Fat: 8g
- Carbohydrates: 10g
- Protein: 10g
- Fiber: 2g
- Sugar: 5g
- Sodium: 680mg
Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu or tempeh.
- Prahok can be substituted with other fermented fish paste or shrimp paste.
- Cucumber, carrot, and red onion can be substituted with other vegetables such as bell peppers, tomatoes, or radishes.
- Cilantro and mint leaves can be substituted with other herbs such as basil or parsley.
Variations:
- Add sliced chili peppers for extra heat.
- Add chopped peanuts or cashews for extra crunch.
- Add cooked shrimp or chicken for extra protein.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into small cubes.
- Adjust the amount of prahok, sugar, lime juice, and fish sauce to your taste preference.
- For a milder flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
Storage instructions:
- This salad is best served fresh and should not be stored for more than a day.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro and mint leaves.
Garnishes:
- Chopped peanuts or cashews
- Sliced chili peppers
- Extra cilantro and mint leaves
Pairings:
- Serve with steamed rice or rice noodles.
Suggested side dishes:
- Grilled or stir-fried vegetables
- Spring rolls or egg rolls
Troubleshooting advice:
- If the prahok dressing is too salty, add more lime juice and sugar to balance the flavors.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and using them in the salad.
- Store any leftovers in an airtight container in the refrigerator.
Food history:
- Prahok is a traditional Cambodian ingredient made from fermented fish paste. It is commonly used in Cambodian cuisine to add flavor and depth to dishes.
Flavor profiles:
- This salad has a savory, tangy, and slightly sweet flavor profile with a hint of umami from the prahok.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
Related Categories
Cooking Method: N/A
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Region: Cambodian