Pomelo Salad. I got through half of the pomelo and kept the remainder covered with plastic wrap in the fridge, where it sat for over a week. Pomelo salad, like most traditional Thai salads, needs to be consumed immediately after it's tossed. That is when the flavor rises to a crescendo before it steadily and rapidly declines.

This fresh and lively citrus salad makes a beautiful addition to any table. In Thailand, instead of grapefruit, they would use pomelo, which is larger in size and white to coral colored but have nearly the same taste and texture as pink grapefruit. This salad makes a gorgeous appetizer, side salad, or healthy lunch. Bunda dapat menyiapkan Pomelo Salad menggunakan 15 bumbu dan dalam 5 tahapan. Begini cara memasak makanannya.

Bahan-bahan yang dibutuhkan Pomelo Salad

Siapkan jeruk Bali sebanyak 2 cups (1 gelas takar).
Olah kacang tanah sangrai, tumbuk kasar sebanyak 2 sdm.
Siapkan bawang merah iris sebanyak 3 siung.
Bunda dapat Siapkan sereh, ambil bagian putihnya, iris tipis sebanyak 5 cm.
Bunda dapat Siapkan daun jeruk, buang tulang daun, iris tipis sebanyak 2 lembar.
Siapkan kelapa parut sangrai (semacam serundeng) sebanyak 3 sdm.
Olah Cilantro atau daun Ketumbar sebanyak secukupnya.
Olah Daun mint sebanyak secukupnya.
Olah cabe rawit, iris halus untuk taburan (optional) sebanyak Secukupnya.
Bunda dapat Siapkan Bahan saus : sebanyak .
Olah udang kering atau ebi, tumbuk atau iris halus sebanyak 2 sdm.
Bunda dapat Siapkan atau secukupnya cabe rawit, tumbuk halus sebanyak 1.
Olah gula Jawa, haluskan sebanyak 1-1.5 sdm.
Bunda dapat Siapkan air jeruk nipis sebanyak 1.5-2 sdm.
Bunda dapat Siapkan fish sauce sebanyak 2 sdm.

Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice,. Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander.

Langkah-langkah Untuk Membuat Pomelo Salad

Campur jadi satu bahan saus, sisihkan..
Campur jadi 1 di wadah terpisah : jeruk bali, kelapa parut sangrai, irisan daun jeruk, irisan sereh, irisan bawang merah, dan kacang sangrai, lalu tuang bumbu saus ke dalamnya, aduk rata..
Taburi daun Cilantro, irisan halus cabe rawit, dan daun Mint, sajikan. (Disajikan dingin lebih nikmat lho.. 🤗).
Tips : Sewaktu mengupas jeruk, biarkan potongan atau suwirannya agak besar-besar supaya tidak hancur menjadi bulir-bulir kecil saat diaduk..
Note : Untuk bawang merah, memang hanya diiris saja. Jadi jangan diuleg atau ditumbuk ya, nggak enak dan beda nanti rasa saladnya. Nantinya rasa bawang merahnya juga tidak terasa kok. Jadi jangan takut kalau nanti pahit, getir, dsb. Tidak sama sekali..

I first discovered this salad at a great vegan restaurant called Khun Churn, which was a few sois from our apartment; while traditionally served with prawns, Khun Churn's vegan yum som-o was nothing short of amazing. For me, this pomelo salad really epitomises the union of hot, sour, salty, and sweet - the backbone of the Thai flavour balance. There are many ways to prepare Pomelo salad but I prefer it mixed with shrimps and pomelo with little greens except as an accent. Pomelo salad contains the fruit of the pomelo, the largest fruit of the citrus family and the predecessor of the grapefruit. Pomelo's are native to South East Asia.