I picked up the most beautiful wombok while shopping last Thursday for a ridiculously low price. It looked so fresh and the green leaves were a darker green and the white stems crisp and crunchy. We love wombok in the summer time in Asian salads but I thought I’d make a warm ‘salad’ tonight to serve with some Thai marinated chicken thigh fillets. I made a ‘pantry’ Thai marinade that could be used on chicken, fish, pork, beef or fish. Great for the grill, barbecue, pan or roasting. The whole meal took me about 15 minutes to throw together, except for the marinade which I did earlier today.
The salad could be served cold as well, that is, don’t cook any of the ingredients, throw the dressing ingredients together and toss through salad just before serving.
‘Pantry’ Thai Marinade
(based on a recipe found on http://www.taste.com.au/)
1/3 cup lime juice (bottled variety kept in the fridge)
2 tbs sweet chilli sauce
1 tsp dried coriander
1 tbs fish sauce
1 tsp sesame oil
2 tsp brown sugar
Combine ingredients. Place meat in marinade for at least 2 hours. Brush on any remaining marinade during cooking process. Can be placed in a jar and kept in the fridge. (Can be bottled up and given as a gift too.)
Warm Wombok Salad
1/2 wombok, finely shredded
1 small onion, finely sliced
1 carrot, grated
handful of button mushrooms, sliced
1 tbs lime juice
1 tsp fish sauce
1 tbs soy sauce
1 tsp sesame oil
1 garlic clove, crushed
1/2 tsp ground ginger
Add all ingredients to a pan and over high heat, stir fry until wombok has just wilted. Top with a drizzle of Kecap Manis(*) and/or fried shallots(*) to garnish.
(*) Kecap Manis is a thick, sweet soy sauce and fried shallots are both ingredients available in the Asian section of the supermarket.
