| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Thai, Pork, Salads |
2 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/2 |
lb |
Winged beans |
| 1/2 |
c |
Steamed pork sliced into small pieces [They're in |
|
|
Julienne slices in the photo. S.C.] |
| 1/4 |
c |
Coconut milk |
| 2 |
tb |
Fried sliced shallot |
| 2 |
tb |
Coarsely ground roasted peanuts |
| 2 |
tb |
Fish sauce |
| 1 1/2 |
tb |
Sugar |
| 2 |
tb |
Lime juice |
| 1 |
sm |
Pan-roasted dried chilli |
| 2 |
sm |
Roasted shallots |
| 1 |
sm |
Roasted garlic bulb |
INSTRUCTIONS
Preparation:
Immerse the winged beans in boiling water for 3
minutes and then cut into small pieces.
Bring the coconut milk to a boil and then remove from
heat.
Pound the chilli, the roasted shallots, and the garlic
well in a mortar; then add the sugar, fish sauce, and
lime juice, mix thoroughly and transfer to a bowl.
Add the winged beans, pork, boiled coconut milk, fried
shallot, and peanut, toss to mix well, and then place
on a serving- platter.
From "The Elegant Taste of Thailand, Cha Am Cuisine"
by Sisamon Kongpan and Pinyo Srisawat. SLG Books,
Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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