Name: Malaysian Watermelon Salad
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Seasoned rice vinegar - 1 ½ cups; Fresh ginger root, peeled and lightly crushed - 2 (3 inch) pieces; Shallots, chopped - 2; Crushed red pepper flakes, or to taste - 2 teaspoons; Light brown sugar - ¼ cup; Salt - 1 teaspoon; Watermelon rind, white part only, cut into 1/2-inch cubes - 4 cups; Thick cut bacon - 1 (1 pound) package; Peeled and chopped fresh ginger root - ½ cup; Garlic, peeled - 2 cloves; Limes, juiced - 4; Seasoned rice vinegar - 1 cup; Light brown sugar - 2 tablespoons; Salt - ½ teaspoon; Cilantro, stems and leaves separated - 1 bunch; Chilled seedless watermelon, peeled and cut into 1-inch cubes - 12 cups; Green onions, chopped - 1 bunch

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Malaysian Watermelon Salad

1. Seasoned rice vinegar - 1 ½ cups

2. Fresh ginger root, peeled and lightly crushed - 2 (3 inch) pieces

3. Shallots, chopped - 2

4. Crushed red pepper flakes, or to taste - 2 teaspoons

5. Light brown sugar - ¼ cup

6. Salt - 1 teaspoon

7. Watermelon rind, white part only, cut into 1/2-inch cubes - 4 cups

8. Thick cut bacon - 1 (1 pound) package

9. Peeled and chopped fresh ginger root - ½ cup

10. Garlic, peeled - 2 cloves

11. Limes, juiced - 4

12. Seasoned rice vinegar - 1 cup

13. Light brown sugar - 2 tablespoons

14. Salt - ½ teaspoon

15. Cilantro, stems and leaves separated - 1 bunch

16. Chilled seedless watermelon, peeled and cut into 1-inch cubes - 12 cups

17. Green onions, chopped - 1 bunch

How to cook deliciously - Malaysian Watermelon Salad

1. Stage

Bring 1 1/2 cups of seasoned rice vinegar to a boil in a saucepan, and mix in the 2 pieces of crushed ginger root, shallots, red pepper flakes, 1/4 cup of light brown sugar, and 1 teaspoon of salt. Stir until the brown sugar and salt have dissolved, and remove from heat. Place watermelon rind into a large heatproof nonreactive bowl, and strain the pickling liquid through a fine mesh strainer into the watermelon rind. Stir to combine, and refrigerate at least 1 hour.

2. Stage

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into pieces when cooled.

3. Stage

For dressing, place 1/2 cup of peeled and chopped ginger, garlic, lime juice, 1 cup of seasoned rice vinegar, 2 tablespoons of light brown sugar, 1/2 teaspoon of salt, and cilantro stems in a blender. Blend on high speed, scraping down blender sides occasionally, until the ginger and cilantro stems are pulverized and the dressing is thoroughly blended.

4. Stage

To assemble, place about 1 cup of watermelon cubes onto a salad plate, and drizzle with about 2 tablespoons of the dressing. Top with about 2 tablespoons of the pickled rind, 1 to 2 tablespoons of bacon bits, 1 tablespoon of cilantro leaves, and about 1/2 tablespoon of chopped green onion, or to taste.