Pla Hang Tang Mo. Watermelon with sweet and salty salmon flakes

Name: How to cook Pla Hang Tang Mo. Watermelon with sweet and salty salmon flakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Yui Miles

Pla Hang Tang Mo. Watermelon with sweet and salty salmon flakes

In Thai, Pla Hang means dry fish, Tang Mo means watermelon. This is a very old Thai traditional snack dish Thai people eat to cool down in summer. My nan love eating watermelon and mango with rice. So I added Thai jasmine rice on the top too. Traditionally we use Thai fresh water fish but I have a tin of salmon at home so I gave it a go using tin of salmon and baked in the oven. It tasted AMAZING!!! A must try recipe 🍉😘 #summerchallenge2 #watermelon #summerfood #ปลาแห้งแตงโม

Ingredient

1/4

big watermelon

1 tin

salmon

2 tsp

sugar

1 tsp

salt

1 pinch

white pepper

shallots

3 tbsp

vegetable oil

Cooking instructions

* Step 1

From tin of salmon. Use only salmon, squeezed all the water out. Break it all up on the baking tray. Spread it all out evenly.

* Step 2

Baked it in the oven for about 20-30 min. Take it out a few time and turn them over.

* Step 3

Thin slices shallots and fry it on medium heat vegetable oil.

* Step 4

Once it become golden brown turn the heat off. Drain the oil off and put crispy onion on the kitchen towel.

* Step 5

On a low heat pan, add 1 tsp of shallot oil in and add the roasted salmon in. Quick stir

* Step 6

Add some sugar, salt and pepper, crispy shallots.

* Step 7

Cut up watermelon into small cubes. Prepare leftover rice. Plate up I put watermelon cube on a plate then crispy salmon shallots and add some Cooked Thai Jasmine rice. Decorate with my homegrown edible flowers. You can just put rice on one side, watermelon on the other side and top with crispy salmon.