Toddy Palm Garden Salad
"The Toddy Palm Garden Salad is a recipe that has been passed down through many villages in the Petchaburi province, which is a part of the Unesco Gastronomy City. If you're keen on experiencing the local communities while staying at AlyssaKK, you should check out the BanRaiKrang Community-Based Tourism, where you can take part in the Toddy Palm Tour. This recipe showcases how the farmers used the vegetables, herbs, and fruits they grew in the villages to create their garden salad. It has now become one of the signature dishes of their unique, healthy, and delicious produce, which they use to feed people in the village."
Serves 4
Cooking time 30-40 mins
Ingredients for sweet pandan balls
1 cup sliced Young Toddy palm(the counter offering can be coconut shoot, but if you can find then parsnip or turnip can be substituted)
1 cup thinly sliced lemongrass
2 tbsp lime or lemon juice
1/2 cup thinly sliced shallots
2 tbsp chiffonade kaffir lime leaves
1/4 cup coconut milk
2 tbsp of chopped corianders/spring onions
1/2 cup grounded, toasted peanut
2 tbsp dried shrimp
1 cup of sliced, grilled pork
1/4 cup fried garlic
3 tbsp caster sugar
1 tsp of salt (as sweet, sour, and earthy taste is the lead and salty
so salt is to taste at the end to make sure that it is not bland)
1 tsp of chopped chillies (this should be up to your limit of heat)
How to make the salad:
A Thai salad is about flavours of herbs so it starts with herbs and how to make these herbs to release their fragrances please follow the steps of making the recipe. The rule is to use your hand to crumble the ingredients so the flavours will be absorbed perfectly.
Start with hard ingredients (follow the link of AlyssaKK on Facebook for a cooking video of Toddy Palm Salad)
1. Add the lemongrass to the salad bowl and crumble it with gloves
2. Add the toddy palm after the fragrant lemongrass is released, keep crumbling
3. Add the dried shrimp, mix and crumble all ingredients
4. Add sliced grilled pork (every time you add each ingredient, just crumble
Next, dry ingredients
5. Seasoning with salt then dry ingredients>> grounded peanut, and toast shredded coconut, sugar, shallots, chillies, coconut milk, and lime juice, Let crumble again
Last, sprinkle coriander, spring onions, and kaffir lime leaves, mix them all, and CRUMBLE before plating (see the end of the video cooking ) with betel leaves/ you can use lettuce to substitute)
Any questions, please feel free to ask with "Let's Chat " Chef Alyssa will answer you accordingly, or email her at alyssa@alyssahan.com