COOKING WITH MEREDITH – My relationship with Bangkok street food is complex. On one hand I can’t get enough of it bot on the other some days the thought of another bite of Pad-this or Pok-that is downright appalling. As the daughter of an ex-executive chef, the solution for my snobbery was obvious.
My first apartment in Bangkok came equipped with only a fridge, a microwave and one knife. When I began unraveling my recipe box in Thailand I found most of my favorite Western eats could be stripped down to match the confines of my dinky kitchen. My aim now is simple – create fresh, bold recipes that can be whipped together in minutes and require minimal effort and cost.
Eighty percent of the primary ingredients in my recipes can be found at your local market. I always shop for absolute necessities in the grocery store – think cheese, specialty meats, olive oil, and spaghetti. Everything else is sourced from the local market to keep costs down and to funnel my baht directly into the localized economy.
Today, I’m introducing you to a tried and true classic – Wake-Up Watermelon Salad. This recipe is so simple and mouthwatering, it’s stupid not to try it. The ingredients list is short and the total cost amounts to less than THB150 for 3 servings. It is the perfect dish for a BBQ or afternoon picnic and it sits happily alongside a bag of crispy fried chicken.
Wake-Up Watermelon Salad
Ingredients:
½ Watermelon
1 large Cucumber
2 lime
3-4 green chilies
1/3 block feta cheese
3 sprigs of mint
1 Tbsp olive oil (optional)
black pepper
Start with the watermelon, I always buy my watermelon whole but if you want to cut corners just grab two bags of pre-cut watermelon from your neighborhood fruit vendor.
I choose to slice my own melon because I prefer when ingredients mimic the same shape.
Peel one large cucumber. Slice the cucumber down the middle, and hull out the seeds. I like cucumber seeds but they tend to get mushy in this salad so it’s best to remove. Then cube the cucumber in 1-inch pieces.
Slice 1/3 of a block of feta. For cubing instructions take a look at the gallery.
Slice the chili peppers into thin rings.
Remove the leafs from 3 sprigs of mint. Chiffonade the mint into little ribbons
Add 1 tablespoon of olive or any other flavored oil that you have. And finish the salad with some black pepper.
Toss the salad, I like to do this with my fingers so the cheese doesn’t fall apart.
And enjoy, I sometimes serve the salad topped with a few limes wedges.
