Yam Thua Phu (spicy Winged Bean Salad) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/2 lbs: Winged beans,
1/2 cup: Steamed pork sliced into small pieces [Theyre in,
Julienne slices in the photo. S.C.],
1/4 cup: Coconut milk,
2 tbsp: Fried sliced shallot,
2 tbsp: Coarsely ground roasted peanuts,
2 tbsp: Fish sauce,
1 1/2 tbsp: Sugar,
2 tbsp: Lime juice,
1 small: Pan-roasted dried chilli,
2 small: Roasted shallots,
1 small: Roasted garlic bulb,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp