As you may know, after 9 months of being in Chiang Mai, Thailand, we returned to the US. Yesterday, I wrote about my initial sticker shock story in an Asian market here in Arlington, Texas. It’s reality. I knew it would happen and to be absolutely honest, I’m not complaining. My life is still great despite my enduring the great leap of produce prices in Texas.
I promised yesterday that I’ll share what I made as my first dish after returning to the US. Truth is I love salads. And naturally, after we found 4 egg rolls for a dollar with the left over rotisserie chicken, I made SALAD!
I once said to a friend, you can make salads with just about anything- just make sure you have basic ingredients in your fridge at all times! I suppose my Mother taught me well in the kitchen.
So here’s a quick and simple recipe:
- Cut the egg rolls in to small pieces
- Cut the chicken into small pieces
- Slice onions, Chinese celery, tomatoes, and garlic (thin/small)
- In a small bowl add squeezed lime juice, fish sauce, water and dashes of sugar (make this sauce/dressing according to your taste. I usually like it with more lime for that tangy, limey, refreshing taste in my salads!)
- Now, mix everything in a large bowl
- Add whatever you need to make the salad taste to your liking.. you may need to do that even after you added the sauce or dressing
BTW: You can add either crushed chili peppers or fresh chili peppers to liven-up the taste. I didn’t because I wanted my family to be able to eat it too~! Training little MGotPassport to be a chili pepper liker~~
Burmese salads are my favorite; well salads in general, actually. I must have a salad in just about every meal– probably because I grew up eating it with just about every meal!