Yam Yai - Thai "chefs Salad" Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
SALAD INGREDIENTS
Chinese lettuce, (or other broad leafed veggie) to form a base for the salad bowl
1/2 cup: Onion, sliced
1/2 cup: Tomato wedges,
1/2 cup: Cucumber, sliced
1/2 cup: Prik chi fa, (Thai jalapenos), julienned
1/2 cup: Broccoli florets, blanched
1/2 cup: Bean sprouts,
DRESSING INGREDIENTS
1/2 cup: Lime juice,
1/4 cup: Peanuts,
2 tbsp: Light soy sauce,
2 tbsp: [rice] vinegar or nam makham piag, tamarind juice
2 tbsp: Nam tan paep, palm sugar
1 tbsp: Prik ki nu daeng haeng, (dried red chilis), ground
1 tbsp: Khao koor, toasted rice
Directions:
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 chefs 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"
Source from luhu.jp
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 chefs 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"
Source from luhu.jp
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