Yield: 2 servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
½ pounds | Winged beans |
½ cup | Steamed pork sliced into small pieces [They're in |
\N \N | Julienne slices in the photo. S.C.] |
¼ cup | Coconut milk |
2 tablespoons | Fried sliced shallot |
2 tablespoons | Coarsely ground roasted peanuts |
2 tablespoons | Fish sauce |
1½ tablespoon | Sugar |
2 tablespoons | Lime juice |
1 small | Pan-roasted dried chilli |
2 smalls | Roasted shallots |
1 small | Roasted garlic bulb |
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.