Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut Mihoen in half and let it boil for about 4 minutes in pan with plenty of boiling water.
-
Replant Mihoen in colander, rinse under cold running water and let it drain.
-
Cucumber halves into pieces of about 10 cm and then cut into strips.
-
Roll red pepper between hands, remove ends and shake out seeds.
-
Cut pepper into rings.
-
In bowl dressing, beat lime juice, fish sauce, stir-fry oil and sugar.
-
Mihoen in bowl and shovel with dressing, half of pepper rings and mango pieces, cucumber and mint.
-
Place leaves on small plates and fill with mihoensalade.
-
Sprinkle the salad with the rest of red pepper..
Blogs that might be interesting
-
10 minSmall dishCamembert, flour, egg, bread-crumbs, dried Provençal herbs, peanut oil,camembert food
-
30 minAppetizeronions, sunflower oil, celeriac, cooking cream, chicken bouillon, mushroom melange, fresh celery,celeriac soup with mushrooms
-
20 minSmall dishbutter, garlic, shallot, frozen pea, chicken bouillon, breakfast bacon, bacon, whipped cream, Greek yoghurt,pea soup with crispy bacon
-
60 minAppetizerChestnut mushroom, garlic, parsley, chicken broth in pot, lemon juice, traditional olive oil, Red pepper, canned chickpeas, medium sized egg, unroasted almonds, cayenne pepper, chorizo sausage,tapas
Nutrition
250Calories
Sodium19% DV445mg
Fat12% DV8g
Protein8% DV4g
Carbs14% DV43g
Fiber28% DV7g
Loved it