Chopped red Jinda chili
Tamarind juice
Palm sugar
AJI-NO-MOTO®
Water
Salmon fillet, cut in strip
Grounded pepper
Betel leaf
Wooden skewer for grilling / small amount of oil for a pan
Blanched brown rice noodles
Preferred salad vegetables such as lettuce, sweet basil, mint and cucumber
1. Prepare dipping sauce by mixing all ingredients, including AJI-NO-MOTO®, in a pot. Boil it until all ingredients melt and mix well. Leave it.
2. Marinate salmon fillet with grounded pepper and wrap with betel leaves.
3. Thread onto skewers and grill in a pan applied with small amount of oil until they are well cooked. Serve with blanched brown rice noodles, salad vegetables and dipping sauce.
See more umami menu and can easily do by yourself.
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