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Bonnie M. Goodwin
Cambodian mihoensalade
A tasty recipe. The starter contains the following ingredients: fish, noodles, cucumber (well cleaned, halved in length and seeds removed), red peppers, limes (squeezed), Thai fish sauce, stir-fry oil, sugar, mango (peeled and flesh in strips), fresh mint ((a 15 g), leaves in strips) and iceberg lettuce.
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Ingredients
Directions
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Cut Mihoen in half and let it boil for about 4 minutes in pan with plenty of boiling water.
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Replant Mihoen in colander, rinse under cold running water and let it drain.
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Cucumber halves into pieces of about 10 cm and then cut into strips.
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Roll red pepper between hands, remove ends and shake out seeds.
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Cut pepper into rings.
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In bowl dressing, beat lime juice, fish sauce, stir-fry oil and sugar.
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Mihoen in bowl and shovel with dressing, half of pepper rings and mango pieces, cucumber and mint.
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Place leaves on small plates and fill with mihoensalade.
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Sprinkle the salad with the rest of red pepper..
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Nutrition
250Calories
Sodium19% DV445mg
Fat12% DV8g
Protein8% DV4g
Carbs14% DV43g
Fiber28% DV7g
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