| 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" <colonel@korat1.vu-korat.ac.th>
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