It was Moon Cake Festival a couple of days ago and mum bought a pomelo. There were about 6 wedges left in the fridge and I decided to make Yam Som-O out if it. The actual “assembling” of the salad took like a minute? The mise-en-place took a bit more time. But nonetheless, it was still easy and delicious.
Most recipes for Yam Som-O comes with coconut milk but I like mine without. The sweet-sour-salty-spiceness should be adjusted to your own liking by increasing or decreasing the amount of sugar, calamansi, fish sauce and chilli.
Ingredients:
- 6 wedges of pomelo (about 250 – 300g) – seeds out and segmented
- 1 clove of garlic – finely chopped
- 1 clove of shallots – sliced thinly
- juice of 2 – 3 calamansi
- 1/2 tsp chilli powder
- dash of fish sauce (nam pla)
- brown sugar (omit this if your pomelo is very sweet)
- 2 tbsp chopped roasted peanut
- 2 tbsp coconut – dry fried without oil in a pan for about 3 – 5 minutes
- 2 tbsp dried shrimps – rinse and dry fried without oil in a pan for about 3 – 5 minutes
- 3 stalks coriander – chopped
Steps:
- Place pomelo in a big bowl, follow by chopped garlic and shallots.
- Add in calamansi juice, chilli powder, brown sugar, fish sauce and mix well.
- Add in chopped peanuts, toasted coconut, dried shrimps, chopped coriander and toss lightly.
- Serve immediately.
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