Here's another salad I initially tasted at a restaurant and wanted to duplicate it. I was craving for it the other day so I decided to make my own at home.

Thai Green Mango Salad

1/2 tsp finely chopped garlic (less if you don't want the strong garlic taste)
1 tsp chopped onions (also lessen if you don't want to have onion-breath!)
1/2 tsp chopped cilantro
1/2 tsp basil leaves (cut into thin strips)
1 tsp toasted coconut (you can use dessicated coconut and just heat in the toaster oven)
1-2 tsp ground roasted peanuts
2 tsp brown sugar
1 tsp fish sauce or patis (lessen this if u want to stay away from salty stuff!)
1 chili pepper (optional)
1 small green mango (peeled & shredded)
1 tbsp minced pork (optional)
1 tbsp dried shrimp (soaked in water)

Crush peanuts. Toast crushed peanuts & coconut in toaster oven.
Combine all ingredients in a bowl.
Voila!

*If you want it looking like a gourmet dish, you don't have to toss it up yet. Put the shredded mangoes first on your salad bowl/plate, then sprinkle the cilantro & basil. Sprinkle fish sauce. Add minced pork &/or shrimp. In a separate bowl, mix up the brown sugar, toasted peanuts & coconut, garlic and onions. Add this to finish off the salad. Top off with some chili pepper if you want and some cilantro & basil leaves.

Combine pork and shrimp, add chopped onion, beaten egg and flour. Season to taste. Mix well and shape into 1 " balls.

In a saucepan, heat oil. Saute the garlic and onion and add the chicken stock (or water). Bring to a boil. Drop the meat balls one by one into the stock. When cooked, add misua (rice vermicelli) and season to taste. Cook for a few minutes. Serve hot.

Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 30 minutes
Yield: -- servings

1/2 kilo pork, cut into serving size (pick pork pieces that have bone)
1 onion, sliced
2 pieces tomato (big), sliced
5 cups rice water
2 small radish, sliced
1 bundle kangkong, cut into 2 inch lengths
1 bundle sitaw, cut into 2 inch lengths
paasim: 1 pack Knorr sinigang mix or fresh sampalok if you like
salt or patis to taste

1. Combine pangatlong hugas bigas (rice water, 3rd wash) or water, onions and tomatoes in a pot. Boil.
   
2. Add pork and boil until tender in low heat.
3. When pork is almost done, add the vegetables (string beans, kangkong, eggplant, okra, radish) and the paasim (sinigang mix).
4. Cook until done. Season to taste.

Notes:

• Adjust amount of sinigang mix or fresh sampalok to the degree of sourness you would like. If using fresh sampalok, add this earlier along with onions and tomatoes to tenderize it.
• Remove sampalok when tender then mash it inside a strainer. Let the juice fall back into the pot.