Yam yai - thai \"chef's salad\"
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chinese lettuce (or other broad leafed veggie) to form a base for the salad bowl | ||
| ½ | cup | Onion, sliced |
| ½ | cup | Tomato wedges |
| ½ | cup | Cucumber, sliced |
| ½ | cup | Prik chi fa (Thai jalapenos), julienned |
| ½ | cup | Broccoli florets, blanched |
| ½ | cup | Bean sprouts |
| ½ | cup | Lime juice |
| ¼ | cup | Peanuts |
| 2 | tablespoons | Light soy sauce |
| 2 | tablespoons | [rice] vinegar or nam makham piag (tamarind juice) |
| 2 | tablespoons | Nam tan paep (palm sugar) |
| 1 | tablespoon | Prik ki nu daeng haeng (dried red chilis), ground |
| 1 | tablespoon | Khao koor (toasted rice) |
Directions
SALAD INGREDIENTS
DRESSING INGREDIENTS
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 chef's 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" <colonel@...>