Mango Chili Dressing - sensational with salad
February 18th, 2023 | side dishes
Something new on top of the salad: Today I will present you a delicious recipe for an exotic mango chili dressing. My favorite captain brought the recipe from the ship. It comes from an Indonesian ship’s cook. The combination of sweet mango and hot chili rounds off your salad exceptionally and deliciously.
The mango chili dressing is a whole new twist for any salad and it has definitely found a regular place on our menu. Depending on how boldly you dose the sambal oelek and chili flakes, your taste buds might get boiling. Indonesian cuisine can be quite spicy at times. However, the amounts given in this recipe are moderate, tried and tested and with a balanced level of spiciness. Promised.
Incidentally, a sambal is a typical Indonesian sauce that is traditionally served separately with all dishes in Indonesia. A spice paste is prepared on the basis of chili, vinegar and other spices, often in a mortar. Of course, every chef has his own family or secret recipe, which can vary greatly in terms of the degree of spiciness.
From time to time my favorite captain receives spice mixtures on board from Indian, Filipino or Indonesian crew members. They know, he loves to eat spicy. One or two jars in our spice cabinet hold treasures that are only compatible in homeopathic doses 😉
But don’t worry: The mango chili dressing according to this recipe is absolutely harmless and made in a flash.
Mango Chili Dressing
(makes dressing for 4 servings)
AND THAT'S HOW THE CAPTAIN'S WIFE DOES IT
Fresh mangoes of perfect ripeness and quality are not available everywhere and are also expensive. For this recipe, I use mango puree from a jar, for example from [Warning: Advertising!] the Allos health food store. Or fruit puree from Ponthier, which is of excellent quality (also for making ice cream, for example…) and which I buy in the Frischeparadies. You only need a small amount for the dressing, so I freeze the rest of the container in portions. So I always have the seven tablespoons for a dressing on hand.
Tags: Leave me a message
Ombre & Cicchetti – Venetian lifestyle
In the past, winemakers in Venice sold their wine on St. Mark’s Square, rolling their wine barrels in the shadow of the Campanile. Hence the name “Ombra”, because Ombra means shadow. From eleven o’clock in the morning almost every Venetian drinks his first glass, his ombra. What is by no means lacking are the famous Venetian Cicchetti. These are the most sophisticated little appetizers you can think of.
read more
Saffron – it’ gold among the spices
We are fortunate that our captain brings, for example, saffron and vanilla directly from the markets in the Caribbean or the “spice souk” in Dubai . This is admittedly the reason why we sometimes use exquisite and expensive spices in a quite lavish way. Anyway, our saffron almond risotto with chorizo certainly succeeds with less than two cans of saffron.
read more
Slow Baking at the bread sommelier
Bread is the staple food number 1 in Germany, over 3,200 different types of bread are supposed to exist. Bread is literally on everyone’s lips – but hardly anyone knows what it looks like in a bakery and how much time and effort is in a good bread – let alone what a bread sommelier and slow baking is. To find out, we were a guest at Wolfgang Heyderich’s in the Stader Backstube.
read more