User talk:Jarukitboss/sandbox

Thai mango salad or Yum Ma-Muang is a Thai side dish or snack. by season sour fruits with fish sauce and chili. This dish is popular in summer. Moreover, Thai mango salad is a northern traditional food in Thailand. It takes a few steps of mixing the ingredients but it is full t of nutritions. Nowadays, many Thai people consume this kinds of food instead of large meal because it make a few calories and becomes a delicious healthy food. The word “yum” is derived from Thai word. Yum means spicy salad. Indeed, yum is characterised by its sour flavour, with fragrant spices mixed together. This taste is made up of green mango and fresh ingredients such as lemongrass, red chili, fish sauce and green onions. Nutritions of ingredients in Thai Mango salad Shrimp is a major source of protein and calcium. Meanwhile mangoes are rich in phosphorus and calcium to help bones and teeth to not break easily. In addition, vitamin C is in large quantity prevents diseases prevention especially the problem of scurvy, colds and vitamin B 1 and vitamin B 2 help prevent fat in the arteries. ( Thai food heritage, n.d.)

Ingredients • 2 tablespoons Thai green (unripe) mangoes peeled • 1 tablespoons garlic clove peeled • 2 tablespoons roasted peanuts (or cashews) • 10 tablespoons Thai dried shrimps or substitute with 3 Japanese baby dried shrimps • 3 tablespoons red chili • 4 tablespoons shallots peeled & sliced thinly • 1 tablespoons raw long bean ends trimmed; sliced to 5 cm (2 inch) length • 2.5 tablespoons Thai fish sauce to taste; different brands vary in saltiness • 1 tablespoons Thai lime (or two normal ones) halved & seeds removed • 5 tablespoons cherry tomatoes halved • coriander for garnishing (Thai green mango salad, 2013)

Method “1. Julienne mango using a knife, zigzag peeler or a mandoline slicer. If not using right away, soak in ice water for a few minutes, then drain and pat dry with paper towel before tossing. 2. Add garlic, peanuts, dried shrimps, chili, shallots, long beans, honey and fish sauce to mortar. Squeeze lime juice and add in the lime rind. Pound with pestle to gently crush the ingredients to release their flavours, about a minute. 3. Add cherry tomatoes and mango. Pound gently until tomatoes are softly crushed, moist but still in tact. Toss to coat evenly. Remove lime rind. Transfer to serving plate and garnish with coriander.” (Thai green mango salad, 2013).

pim restaurant, (2013, March 03).spicy-mango-salad. Retrieved from https://www.pim.in.th/snack/626-spicy-mango-salad Thai food heritage. (n.d.).Yum Ma-Muang. Retrieved from http://www.thaifoodheritage.com/jp/home Wiffy, (2013,july22).Thai green mango salad. Retrieved from https://noobcook.com/thai-green-mango-salad/2/