From a dieter's point of view, many Asian salads have the added attraction of being relatively free of oil. The ingredients that give the salads their flavours – such as chilies, salt or fish sauce, lime juice, shallots and herbs – are essentially fat-free. For salads containing meat, use lean meat instead of belly pork. Both meat and seafood items are usually steamed or boiled.
The only exceptions to these fairly fat-free salads are those dishes calling for coconut milk or grated coconut, or which require an ingredient to be fried, such as Stuffed Beancurd. Beancurd could always be steamed or boiled instead of deep-fried though as the sauce would supply enough flavour to make the dish tasty for someone on diet.
To Reduce Preparation Time
The preparation times for salads can be reduced by having some of the ingredients ready mixed. Sambal Belachan, which can be made ahead, bottled and refrigerated, keeps well. As do roasted and pounded peanuts, and toasted grated coconut. Nuoc Mam, the combination of lime juice, fish sauce, chillies and garlic that is used in Vietnamese salads can also be prepared in advance.
Shallots, garlic and spring onions can be sliced or chopped and stored in boxes for several days although freshly prepared ingredients display more intense flavours. The bulk of the herbs and fragrant roots, however, can only be prepared just before mixing. Although commercial coconut milk is an easier option for many, do try to use fresh coconut milk wherever possible.
How To Season Salads
Because the flavours of spicy salads are sharp and distinctive, adjust them to suit personal preference. Chillies can be very spicy or fairly bland. Tiny bird's-eye chillies are spicier than finger-length chillies; and long, thin chillies are spicier than fat ones. Vary the amount of salt or fish sauce and type and amount of chillies to suit your taste.
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