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99 Thai Recipes |
Serves 4 persons
Southern Thai Salad / SAL-AT KHAET
Dried chilies, seeds removed and soaked in water 2 pcs.
Salt 1 tsp.
Thinly sliced shallot 1 cup
Curry power 1 tsp.
Ground roasted peanuts 1 cup
Hard-boiled eggs 2 pcs.
Coconut milk 2 cups
Fish sauce 3 tbsp.
Sugar 1/3 cup
Tamarind juice 1 cup
Ingredients for salad :
Potato, peeled 1 piece
Hard-boiled eggs cut into slices 3 pcs.
Cake firm white bean-curd 1 piece
Lettuce plant 1 plant
Scalded bean sprouts 1 cup
Cucumber 5 pcs.
Tomatoes 2 pcs.
onion 1 piece
Cooking oil 2 cups
Pound the chilies, salt, shallot, and curry powder well in a mortar and then mix in the peanut. Remove the yolks from the two eggs and mix. The yolks into the chili paste.
Heat 1 cup of the coconut milk. When some oil has surfaced, add the chili paste, stir to disperse, and cook until fragrant; then , add the remaining coconut milk and fish sauce, sugar, and tamarind juice.
Methods for salad :
Cut the potato into very thin slices, soak in water, drain well, and then fry in the hot oil until crisps and golden brown. Cut the bean curd into thin slices and fry in the oil until crisps.
Cut the cucumbers, onion and the tomatoes into thin slices.
Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion, tomatoes, egg, bean curd, and potato, spoon on the salad dressing, and serve right away.
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