| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Poultry, Meats |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/2 |
|
Chinese cabbage, shredded |
| 2 |
|
Carrots, grated |
| 1 |
|
Capsicum pepper, cut into |
|
|
Thin strips |
| 2/3 |
lb |
Cooked chicken meat, |
|
|
Shredded |
| 3 1/2 |
oz |
Ham, finely sliced |
| 1 |
|
Birdseye chilli, finely |
|
|
Chopped |
| 2 |
cl |
Garlic crushed |
| 2 |
tb |
Lime (or lemon), juice |
| 2 |
tb |
Dark soya sauce |
| 1/2 |
c |
Flaked almonds, lightly Toasted |
INSTRUCTIONS
DRESSINGS
Bring a large pot of water to the boil and have ready a sink full of
icey-cold water. Plunge the shredded cabbage into the boiling water for one
minute then scoop it out and into the cold water.
Drain and dry the cabbage and arrange it and the other vegetables in
sections or concentric rings for maximum decorative value on a large
serving dish. Fill the centre of the arrangement with chicken and ham.
Decorate the dish with bright red chilli "flowers" (optional). Pass the
dressing separately.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/22/92.
[The chilli "flowers" can be easily made by slitting long, thin, hot
chillies lengthwise from near where the stem attaches and then tossing the
slit chillies into a bowl of ice water and ice cubes. The "petals" will
curl back and make an attractive garnish. Make about eight slits. S.C.]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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