Name: Yam Yai - Thai "Chef's Salad"
Ingredients: Chinese lettuce (or other broad leafed veggie) to form a base for the salad bowl; 1/2 c Onion, sliced; 1/2 c Tomato wedges; 1/2 c Cucumber, sliced; 1/2 c Prik chi fa (Thai jalapenos), julienned; 1/2 c Broccoli florets, blanched; 1/2 c Bean sprouts; 1/2 c Lime juice; 1/4 c Peanuts; 2 tb Light soy sauce; 2 tb [rice] vinegar or nam makham piag (tamarind juice); 2 tb Nam tan paep (palm sugar); 1 tb Prik ki nu daeng haeng (dried red chilis), ground; 1 tb Khao koor (toasted rice)

Our Western worldview gets involved here once again. We have a strong tendency to want to analyze everything and place the parts in neat, mutually exclusive categories. So we ask questions like, How do I know whether it is the world, the flesh, or the devil? My response is that most situations will involve some of each element to some extent… (They) are treated as working together so closely that you cannot talk about one without talking about the other. The flesh is the earthly qualities about which enable us to respond to the temptation. The world is the milieu in which we live and which is under the control of 'the ruler of the kingdom of the air.' Satan and his demons know what fleshly parts of us are especially vulnerable, and they use the stimuli of the world around us to arouse sinful thought in us. The Devil would be a fool not to try to take advantage of the world and the flesh in his aim to destroy us.

Timothy Warner

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Thai		1	Servings

INGREDIENTS

		Chinese lettuce (or other broad leafed veggie) to form a base for the salad bowl
1/2	c	Onion, sliced
1/2	c	Tomato wedges
1/2	c	Cucumber, sliced
1/2	c	Prik chi fa (Thai jalapenos), julienned
1/2	c	Broccoli florets, blanched
1/2	c	Bean sprouts
1/2	c	Lime juice
1/4	c	Peanuts
2	tb	Light soy sauce
2	tb	[rice] vinegar or nam makham piag (tamarind juice)
2	tb	Nam tan paep (palm sugar)
1	tb	Prik ki nu daeng haeng (dried red chilis), ground
1	tb	Khao koor (toasted rice)

INSTRUCTIONS

SALAD INGREDIENTS
DRESSING INGREDIENTS
Salads are extremely common in Thailand, accompanying most meals. However
most of them are casual affaris, and most do not have a western style
dressing; rather the diners use whichever of a variety of dips take their
fancy. However a few 'formal' salads do exist, largely as accompaniments to
formal dinners, and this one, which could be translated as "great salad" is
a typical example.
The actual salad is not particularly important: any suitable mixture of
veggies could be used, hence the more usual translation as chef's salad.
However a typical mixture is as follows:
Salad Ingredients Method: Line a serving bowl with the lettuce leaves, then
toss the other ingredients and place on the lettuce, garnish with
cilantro/coriander leaves, lime leaves, thinly sliced shallots, and
julienned spring onions.
Dressing Ingredients Method: In a dry skillet or wok toast the peanuts
until light golden brown, allow to cool and crumble (a few sharp blows with
the flat of a cleaver should suffice, and avvoid turning them into peanut
butter, as the use of a food processor is inclined to).
Toast 2 tablespoons of uncooked long grain rice (either white or brown, to
taste), and then when cool, grind to a coarse powder (khao koor).
Combine the ingredients to form the dressing, and place in a small bowl.
Serving: Thai salads are not served 'dressed', this being left to the
diners. If available you could also add a few of the different Thai dips
(nam prik kiga, nam prik kapi are suitable for vegetables, and can be
adapted to vegetarian/vegan life styles without serious loss of
authenticity).
Posted to CHILE-HEADS DIGEST V3 #170
Date: Thu, 28 Nov 1996 09:37:24 +0700
From: "Col. I.F. Khuntilanont-Philpott" <[email protected]>

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”