This is a Thai-inspired salad I learned from my sister.
She served it to some friends who surprised her with
an overnight stay at Lemlunay Resort in General Santos
City. Her friends sponsored the beach trip (read:
snorkeling and diving which I get to tag along!) as her
despedida before she goes to Thailand for work.
large green mangoes
chopped fresh cilantro
dried salted fish
togue (mung bean sprouts)
torn leaf lettuce
crushed or chopped peanuts
1 pc siling labuyo (bird's eye chili )
patis (fish sauce )
dayap juice (local lemon)
Mix patis, brown sugar, siling labuyo and dayap juice. Set Aside.
Shred the mango by holding it firmly in one hand and with a
chopping motion, make slices into the cheek. Slice the fruit
thinly to create shreds. Repeat until all mangoes are used.
Place in a bowl and mix with remaining ingredients except
lettuce. Use small size salted fish like Dulong. If you got
big fish, slice into smaller pieces. Season with fish sauce
mixture. Toss well.
Arrange lettuce in a plate and add mango mixture on top.
Place the salad in the refrigerator for a couple of hours before serving.