| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Seafood |
Thai |
Thai, Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
sm |
Garlic cloves, crushed |
| 1 |
sm |
Fresh red chile pepper, seeded and minced |
| 2 |
tb |
Sugar |
| 2 |
tb |
Fresh lime or lemon juice |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
Nuoc mam (Vietnamese fish sauce) |
| 1 |
sm |
Carrot, shredded |
| 1 |
sm |
Daikon or turnip, peeled and shredded |
| 1 |
ts |
Sugar |
| 1 |
lg |
Head of Boston lettuce, separated into individual leaves |
| 1 |
bn |
Scallions, cut 2" lengths |
| 1 |
c |
Coriander leaves |
| 1 |
c |
Mint leaves |
| 1 |
c |
Fresh Asian or regular basil leaves |
| 1 |
|
Cucumber, peeled in alternating strips, halved lengthwise and sliced crosswise |
| 4 |
oz |
Fresh bean sprouts |
INSTRUCTIONS
VEGETABLE PLATTER
Combine the garlic, chile and sugar in a mortar and
pound with a pestle to a fine paste. Add the lime
juice, vinegar, fish sauce and 1/4 cup water. Stir to
blend. (Alternately, combine all ingredients in a
food processor or blender and process for 30 seconds,
until the sugar dissolves. Toss the carrot and daikon
shreds with the sugar in a small bowl. Let stand 15
minutes to soften the vegetables. Add the Nuoc Cham to
the softened vegetables and stir.
On a large platter, decoratively arrange the vegetable
ingredients in separate groups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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