I admit, this is really a Thai dish. However, as I was rambling on about in the Duck Rendang blog, a lot of Malaysian food that you eat out is a fusion of Indian, Vietnamese and Thai.
Don’t take a photo of me! (Monkey in Langkawi)
Both times I ordered Duck Rendang it was served with a spicy pickled papaya salad along with several chutneys. Alas, I could not get hold of a papaya, so I gave it a go with mango. I have to say it worked very well, although next time, I would look for a firmer, less ripe mango - mainly for ease - the sweeter mango was nice against the chilli and lime! I would definitely consider giving making a lime chutney a bash in the near future as an accompaniment.
The dressing is a pretty standard Thai salad dressing, incorporating tangy, sweet and sour. It works so well against the fresh herbs and mango - how can you go wrong???!!!
I had leftover, so I turned this into a delicious lunch with almost no effort. It went down very well.
Originally served with Duck Rendang.
Full Recipe ...