Name: Muoi's Salad Talays
Ingredients: 2 c Mixed salad veggies; 1 c Fresh bean sprouts; 1 c Chopped onion (we use scallions/green onions); 2 c Cooked seafood; steam enough clams; mussels, and other shellfish to yield 2 cups; 2 c Parboiled potato; Salt and pepper to taste; 1 c Mayonnaise; 1/2 c Tomato ketchup; 2 tb Oyster sauce; 1 tb Worcestershire sauce; 2 tb Hot Thai chili sauce

The majority of Christian men and women who pray to a Living God know very little about real prevailing prayer. Yet prayer is the key that unlocks the door of God’s treasure-house. It is not too much to say that all real growth in the spiritual life – all victory over temptation, all confidence and peace in the presence of difficulties and dangers, all repose of spirit in times of great disappointment or loss, all habitual communion with God – depends upon the practice of secret prayer.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Seafood	Thai	Salad	10	Servings

INGREDIENTS

2	c	Mixed salad veggies
1	c	Fresh bean sprouts
1	c	Chopped onion (we use scallions/green onions)
2	c	Cooked seafood; steam enough clams; mussels, and other shellfish to yield 2 cups
2	c	Parboiled potato
		Salt and pepper to taste
1	c	Mayonnaise
1/2	c	Tomato ketchup
2	tb	Oyster sauce
1	tb	Worcestershire sauce
2	tb	Hot Thai chili sauce

INSTRUCTIONS

DRESSING
Date: Tue, 20 Feb 1996 18:14:38 -0500
From: The Meades <kmeade@ids2.idsonline.com> (by way of
Talay means seafood, and salad is the Thai word for, well, salad, actually.
You need two cups of mixed salad veggies, to which you add a cup of fresh
bean sprouts, and a cup of chopped onion (we use scallions/green onions,
but whatever takes your fancy). Steam enough clams, mussels, and other
shellfish to yield 2 cups of cooked fish.
2 cups of parboiled potato. (Using Thai sweet potatoes, I split two large
potatoes in half lengthwise, and place them in the microwave for 5 minutes
on high, then peel them. The surface of the potato exposed to the air turns
white, and is cut off and discarded.  The potato is then cut into bite
sized chunks). The potato is then deep fried in an electric frier for a
couple of minutes (Thai potato floats when it is cooked, and you scoop it
out and place it on paper towels to drain the oil).
Toss the veggies, potato and the shellfish together in a salad bowl and
salt and pepper to taste.
The dressing consists of one cup of mayonnaise, half a cup of tomato
ketchup, two tablespoons of oyster sauce, one tablespoon of Worcestershire
sauce and two tablespoons of hot Thai Chili Sauce.  If you can't get the
Thai chili sauce you could use Tabasco, but it isn't as hot, and is
somewhat more salty, so be careful). You then add enough of the dressing to
the salad to coat it thoroughly when tossed. The remaining dressing is
placed on the table as a dipping sauce, together with a few plates of raw
sliced veggies (cucumbers, carrots, etc).
CHILE-HEADS DIGEST V2 #246
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Shock your mom – go to church”