| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Salads, Poultry, Pork, Meats, Thai |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Chicken breasts, boneless |
| 1/4 |
lb |
Pork; diced lean |
| 1/4 |
lb |
Shrimp, small; peeled deveined & rinsed in cold water |
| 2 |
|
Sausages, Chinese; cooked |
| 4 |
|
Limes; peeled |
| 1 |
c |
Vinegar, white |
| 4 |
tb |
Nam Pla (fish sauce) |
| 1 |
ts |
Salt |
| 4 |
tb |
Sugar, brown |
| 1/2 |
bn |
Cilantro |
| 3 |
|
Chilies, Serrano |
| 3 |
|
Garlic, Thai pickled |
| 1 |
ts |
Oil, Olive (optional) |
INSTRUCTIONS
MEAT INGREDIENTS
SALAD DRESSING
In a large pot add all of the meat ingredients and
bring it to a boil. Boil for about 20 minutes or until
the pork is thoroughly cooked. Drain the water and set
the meats aside.
Place all of the salad dressing ingredients into a
food processor or blender. Blend until ingredients
become liquid. Using your choice of salad greens,
place the cooked meats on top of the greens and top
with the salad dressing.
source: "I love Thai food" by Victor Sodsook,
published by Spice Market Studio, printed in Bangkok,
Thailand, ISBN 0-9625181-07, 1989. Victor Sodsook owns
the "Siamese Princess" restaurant in Los Angeles, CA.
typed by Dorothy Hair, 7/10/94
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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