Southeast Asia Carrot Salad: hot and sour, crisp and greasy, Southeast Asia table appetizing soul

the afternoon in Singapore is always stuffy and hot, and there is a feeling of hot flashes in the air. At this time, the appetite is completely on strike, the greasy staple food cannot be swallowed, and the heavy dishes are even more untouchable. I only miss the plate of Southeast Asian carrot salad on the stall in the cooked food center. Red and bright carrot shreds are wrapped in sour and spicy sauce, sprinkled with crispy peanuts, and a bite of crisp and fresh, with spicy and sweet balance in the acid. The sultry heat all over the body has dissipated after a bite. The appetizer is extremely greasy. Whether it is served with coconut rice, satay or roasted chicken, it is a perfect match. It is an indispensable refreshing front dish on the dining table of every household in Southeast Asia.

To tell the truth, I used to think that carrots were either fried or stewed, with soft taste and astringent taste. It was not a delicious dish at all. It was not until I lived in Singapore for a long time that my local friend Amway bought this salad that my cognition of carrots was completely overturned. It turns out that carrots can be so crisp when eaten raw, and when accompanied by sour and spicy sauce with Southeast Asian characteristics, they have no jerky feeling at all. On the contrary, the more they eat, the more they go to the top. The key method is extremely simple. They can be mixed in one plate in ten minutes, and the ingredients can be bought at will. The novice kitchen can also have no failure. It has completely become a resident dish for my summer dining table and daily appetizers.

First of all, I 'd like to talk to everyone about myself. I'm Lila Santos, a girl, born on May 8, 1991. I'm a Filipino Singaporean. I 've been sharing Southeast Asian home-cooked appetizers in howcooks for four years. My main business is the light food stall owner of Singapore's Maishwei Cooked Food Center. I deal with local diners every day. I know the refreshing appetizers that Southeast Asian people love to eat best, do not engage in the complex setting of high-end restaurants, only do the authentic taste of street cooked food centers and local families, and refuse difficult-to-buy niche seasonings. I have a warm and hearty personality and speak straight. I don't like to pay attention to the steps of cooking. My pet phrase is "appetizers in Southeast Asia, simple mixing is enough". My taste prefers sour, spicy, fresh and refreshing, greasy and not heavy, especially greasy and sweet dishes. I usually go to markets in Xinshan, Malaysia and Chiang Mai, Thailand, whenever I have time, to collect home-made recipes from all over the world, each recipe will be tasted by the old diners at the stall first, adjusted according to everyone's taste, and then the most authentic homely practices will be shared howcooks, so that domestic friends can eat the authentic Southeast Asian street flavor without going abroad.

I first made this carrot salad, or learned from the Malay aunt next door to the stall. She made this salad and sold it for more than 20 years. It is an explosion in the cooked food center and is robbed every afternoon. At first, I thought about how difficult it would be to mix a salad. I made it at home by myself. As a result, I completely stepped on the pit: carrots were cut too thick, chewed hard, and all of them tasted astringent. Sauce is blind, lime juice is too sour to frown, fish sauce is too tasteless, chili is too spicy to choke my throat. Finally, I forgot to put crushed peanuts. The taste dry and not at all, after tasting it myself, I poured it out directly. It didn't taste the same as my aunt did.

Later, I had the cheek to go to my aunt's stall to help every day. In order to learn the authentic formula, my aunt was very kind and taught me all the core skills: carrots should be shaved into thin strips rather than thick shreds, and iced in advance to make them crisper. The sauce should be mixed according to the golden ratio of lime, fish sauce and palm sugar, with a balance of sour, hot and sweet. Finally, roasted peanuts and coriander must be added. I went home and tried it three times, and finally made the same taste as my aunt's stall. I put this salad on my own stall. I didn't expect it to become an explosion. Many diners asked me for the formula after eating. I simply sorted out the detailed procedures and sent them to the howcooks. I didn't expect friends from all over the country to follow suit, saying that it was too suitable for summer to get bored.

This Southeast Asian carrot salad is a home-made appetizer for many countries in Southeast Asia. Families in Thailand, Malaysia, Singapore and Indonesia can make it, but the sauce varies slightly from place to place. The whole dish is sour, spicy, fresh and crisp, appetizing and greasy. It is completely different from western carrot salad. Western-style salads are full of mayonnaise and yogurt, and the taste is thick and greasy, while the Southeast Asian version has no cream and mayonnaise in the whole process. It is refreshing and unburdened by lime juice, fish sauce, palm sugar and millet spicy. It also has the unique fresh and spicy aroma of Southeast Asia. It is the most down-to-earth cheap appetizer in the region, whether it is daily cooking, pre-dining or barbecue greasy.

Its core essence is all in sauce and taste. Carrots must be crisp and sweet fresh carrots, shaved into thin strips and iced. The taste is crisp and tender without residue, and there is no jerky feeling at all. Soul sour and spicy sauce is properly balanced with fresh, sour, spicy and sweet, not too sour and spicy, nor tasteless. Finally, sprinkle roasted peanuts and a little coriander. Each bite is crisp and tender, it tastes fresh and top-up, and the effect of greasy relief is full. After eating, the mouth is full of the fragrance of lime and chili, and it is not greasy at all.

I sincerely recommend all friends who have no appetite, are afraid of greasy, and like sour and spicy mouth to try this Southeast Asian carrot salad. It is really an appetizing artifact in summer and has no manufacturing threshold. The most unique thing is the taste, which is crisp, tender and refreshing, sour, spicy, fresh and fragrant without choking. The iced carrots are cold and covered with sauce. One bite clicks. The sour and spicy taste instantly opens the taste buds and completely covers the raw and astringent taste of carrots. Even children who do not like carrots at ordinary times can eat less than half a bowl. It is especially refreshing in summer and no appetite in sultry days.

What is more worrying is that it can be done in ten minutes quickly. The ingredients are extremely easy to get. It can be done without firing or cooking. A carrot and a few household seasonings can be done. The carrot can be shredded, sauce mixed and mixed well in three steps. The whole process does not need to be stained with lampblack. The whole process is packed up in a bowl. For office workers, rental parties and kitchen white, it is simply a lazy. Moreover, it is greasy and versatile, suitable for all kinds of scenes. It is suitable for rice, barbecue, fried chicken and Southeast Asian staple food. It can be used as a side dish before meals, snacks with meals and cold dishes during the fat reduction period. It is low-fat and low-calorie, and can be eaten without any burden by the elderly and children.

I now make this salad several times a week, whether I eat in my own home or prepare dishes at a stall. Especially when the weather is hot, I can't do it without a meal. Every time I make it, I will write down the exact proportion of sauce and the little skills of iced carrots in howcooks in detail, just to let more people know that carrots can still be so delicious. Home-made dishes in Southeast Asia can amaze taste buds without complicated procedures. A while ago, a fan from the north left me a message saying that her family did not like carrots. After making this salad, the whole family rushed to eat it. They also took photos to show me. Looking at this feedback, I was really very happy.

In fact, Southeast Asian cuisine has never been limited to heavy dishes such as winter yingong and curry. This simple cold dish is the essence of local diet. It uses the simplest ingredients and the simplest methods to bring out the most appetizing taste, cure the bad appetite in sultry weather, and also make daily eating more delicious. You don't have to go to Southeast Asia, you don't have to buy niche ingredients, and you can get the same delicious food from Singapore's cooked food center by spending ten minutes at home. This is the most precious meaning of home-cooked food.

Every time I mix this salad, I smell the fragrance of lime and fish dew, and look at the red and bright carrot shreds wrapped in sauce. I feel that the little beauty in life is often hidden in these simple dishes. It has no gorgeous appearance or complicated craftsmanship. It is just an ordinary Southeast Asian home-cooked cold dish, but it can capture the taste buds of countless people and resolve all the greasy and sultry heat with a mouthful of sour and crisp.

If you have no appetite, are afraid of greasy, or want to try the refreshing and homely taste of Southeast Asia, you must make this Southeast Asian carrot salad. Believe me, you will completely fall in love with this sour, spicy, crisp and refreshing taste, and you will never feel bad about carrots again.

Do you usually like to eat Southeast Asian-style cold dishes? Have you ever tried this kind of oil-free and low-fat carrot salad? Talk to me in the comments section, I will reply one by one, and I will continue to share more Southeast Asian fast-hand home-cooked snacks howcooks to accompany you to unlock more exotic refreshing and delicious food.