Category Archives: Sides

Spicy Thai Pomelo Salad (Yam Som-O)

spicy pomelo salad

I saw some nice pomelos at Asian Midway and thought I would make Yam Som-O, a favorite dish of mine that I had in Thailand. Pomelos are cousins to the grapefruit, but are not as sweet and bitter. It has a very mild taste. This recipe is very spicy so be warned.  I found this recipe on Food & Wine but modified it for my tastes. I prefer shrimp in this dish to salmon.  Enjoy!



  • Two 1 3/4-pound pomelos, peeled
  • 2 tablespoons vegetable oil
  • 1 large shallot, thinly sliced, separated into rings
  • 3 Thai chiles, thinly sliced
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon sugar
  • 6 ounces medium cooked shrimp with tail on
  • 1/4 cup chopped basil
  • 1/4 cup chopped cilantro
  • 1/4 cup roasted and unsalted peanuts, chopped
  • sprinkle of sesame seeds


On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.

Heat the oil in a small saucepan. Add the shallot rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain.

In a small bowl, stir the Thai chiles with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the smoked salmon, basil, cilantro, peanuts, shallots and chile dressing and toss to coat. Mound the salad on plates and serve.


The fried shallots can be refrigerated for up to 2 days.

another serving

the pomelo bits

crispy shallots

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Green beans and garlic

crispy green beans and garlic

I’m a huge fan of green beans and I just love when my husband makes these for me.  Very simply fresh green beans, chopped garlic, olive oil for stir frying. I add a little bit of cayenne pepper to put some heat in it.

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Beet Salad with Mint

Roasted beet salad with mint

I found this recipe on the other day and was pleasantly surprised. I had so many beets from my CSA share to use the other day, I didn’t know what to do with them. The flavors and colors were down right delicious and beautiful. I paired this salad with some grilled tilapia.  I didn’t have cumin seeds so I just used powder and it worked out quite well!

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
  • 1/3 cup fresh mint, coarsely chopped

Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.

Put oven rack in middle position and preheat oven to 425°F.

Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.

When beets are cool enough to handle, peel them under water, discarding stems and root ends, then cut into 1/2-inch-wide wedges.

Toss warm beets with dressing. Stir in mint just before serving.

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