Yam Yai - Thai "Chefs Salad"
|1/2 cCucumber, sliced|
|1/2 cBean sprouts|
|2 tbLight soy sauce|
|1/2 cPrik chi fa (Thai|
|2 tb[rice] vinegar or nam makham|
|1 tbPrik ki nu daeng haeng|
|Chinese lettuce (or other|
|1/2 cLime juice|
|2 tbNam tan paep (palm sugar)|
|1/2 cTomato wedges|
|1 tbKhao koor (toasted rice)|
|1/2 cOnion, sliced|
|1/2 cBroccoli florets, blanched|
Yam Yai - Thai "Chefs Salad" Preparation
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"
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