3. Transfer to a plate,sprinkle with the spur chilli.Serve
label : Barbecued chicken spicy salad , chicken , spicy , salad , lime juice , peanuts , kaffir
Thai Cooking, Asian Cooking, International Cooking, Cooking, Food & Wine, Barnes & Noble.com.
YAM KHAMOI
INGREDIENTS
100 grams thin slices of boiled pork
100 grams thin slices of boiled prawn
1 hard-boiled egg, 1 lettuce plant
2 cucumbers, sliced
1 0nion, cut into thin slices
1 tbsp.coriander leaves
1/4 cup mint leaves
1 thinly sliced red spur chilli
DRESSING INGREDIENTS
2 red spur chillies, 1 garlic bulb
1/2 tbsp. pounded coriander root
3 pepper corns, 2 tbsp. sugar
2 tbsp. fish sauce
2 tbsp. lime juice,3 tbsp. vinegar
Pound the chillies, garlic,coiander root,and pepper corns until well ground,add the sugar,fish sauce,vinegar,and lime juice, and stir to mix. Taste and adjust as required.
PREPARATION
1. Wash the lettuce and cut into short pieces.Wash and peel the cucumber and slice diagonally.
2. Place the pork, prawn, lettuce, cucumber, onion, and coriander and mint leaves together in a bowl, add the dressing, and toss gently.
3. Transfer to a plate, garnish with slices of egg and spur chilli, and serve.
Thanks: international thai cooking : Spicy Thai Cuisine
label : Thieve\'s spicy salad , Thaifood , pork , prawn , egg , pepper corns , onion , cooking ,
YAM THAI NOI
INGREDIENTS
100 grams small thin slices of boiled prok
2 hard-boiled eggs, cut into thin slices
5 cucumbers, 1 tbsp. coriander leaves
1 onion, cut into thin slices
1 thinly sliced red spur chilli
DRESSING INGREDIENTS
2 red spur chillies
2 garlic bulbs, 7 pepper corns
1/2 tbsp. finely sliced coriander root
1/4 cup sugar, 1/4 cup fish sauce
2 tbsp. lime juice
1/4 cup tamarind juice
Pound the spur chilli, garlic, coriander root, and pepper corns until finely ground, add the pepper corns until finely ground, ass the sugar , fish sauce, and tamarind juice. When the mixture boils, remove from the heat and set aside. When the mixture is cool, add the lime juice and stir to mix
PREPARATION
1. Wash and peel the cucumbers, cut decorative grooves down the length of each, and cut across into thick slices.
2. Mix the pork, cucumber, onion, and coriander leaves together in a bowl, add the dressing, and toss gently.
3. Transfer to a plate, garnish with the egg slices, red spur chilli. Serve.
Thanks: international Thai cooking: Spicy Thai Cuisine
Label : Spicy , pork , prawn , salad , egg , pepper corns , chillies , lime juice , mix
YAM SAM SAHAIINGREDIENTS
200 grams steamed pork tenderloin,cut diagonally into thin slices
200 grams steamed chicken meat,cut diagonally into thin slices
200 grams steamed shelled white prawn,cut diagonally into thin slices
1/2 cup shredded Chinese radish
1/2 cup shredded carrot
1/4 cup mint leaves
1/4 cup short sections of Chinese celery
DRESSING INGREDIENTS
2 dried large chillies,roasted and then pounded well
2 garlic bulbs,roasted and then pounded well
1 tbsp. sugar, 2 tbsp. fish sauce
1/4 cup lime juice, 3 tbsp. tamarind juice
Mix the dried chillies,garlic, sugar, fish sauce, and tamarind juice in a pot,and heat. When the mixture boils, romove from the heat, and set aside. When cool, add the lime juice and stir to mix.
PREPARATION
1. Toss the pork, chicken, and prawn with the dressing. Add the celery, toss to mix, and then add the mint leaves.
2. Transfer to a plate, and arrange the Chinese radish and carrot alongside.
Label : Three companions spicy salad , Thaicooking.cooking , Thaifood , prawn , pork , mix
KHAW MU YANG KHA-NA KROB
INGREDIENTS
500 grams pork jowl,
500 grams Chinese kale
1 garlic bulb
1 tsp. finely sliced coriander root
1 tsp. ground pepper
2 tsp. sugar
2 tbsp. seasoning sauce
SPICY SAUCE
Mix together: 2 tsp. finely sliced hot chilli
3 tbsp. finely sliced garlic, 1 tsp. sugar
3 tbsp. fish sauce, 3 tbsp.lime juice
PREPARATION
1. Wash the pork well,and cut into 1/2 inch thick slices.
2. Pound the garlic, coriander root, and pepper until well mashed. Rub this into the pork. Next, add the sugar and seasoning sauce and work the pork around in these .Then, set aside and to marinate for about thirty minutes.
3. Wash the kale well. Remove and discard the leafy portions; only the will be used. Peel the stems, cut them into sections about three inches long. Cut each section lengthwise into thin slices, and immediately put them on ice to keep them crisp and drain.
4. Broil the pork over a medium charcoal fire until golden brown, and then cut into thin slices.
5. Arrange the slices of pork and kale on a platter,pour the sauce over them, and serve.
Label : Thaicooking , Thaifood , Crisp kale , Ingredients , Spicy , Chinese kale , lime juice