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 YAM THALE ROD DED
( Prawns, mussels, crab and squid in spicy salad ) INGREDIENTS 200 grams of white prawns, 100 grams of shelled mussels, 100 grams of squid, 4 steamed crab sculls, 10 hot chillies, 5 cloves of garlic, 3 tbsp. of lemon juice, 2 tbsp. of fish sauce, 1/2 tsp. of sugar, 1/2 cup of celery-cut short, 2 lettuce leaves, 1 onion-sliced PREPARATION Wash the lettuce and arrange on a serving plate. Shell, vein and wash the prawns, clean the mussels meat. Clean and wash the squid, cut into bite-sized pieces. Immerse in boiling water, the prawns, the squid and the mussels, each separately and boil for one minute. Then put them in a mixing bowl with the steamed crab sculls, cut celery and sliced onion mix them well. Pound the chillies and garlic well in a mortar, mix with the lemon juice, fish sauce and sugar, pour over the prawns, mussels, crab, squid, celery and onion, toss gently, then arrange over the lettuce on a serving plate and serve.
( Papaya salad ) INGREDIENTS 1 peeled and shredded green papaya (about 3 cups), 1/4 cup of ground dried shrimp, 1 dried chilli soaked in water, 6 garlic cloves, 7 pepper corns, 1/4 cup of lemon-cut into small cubes, 3 tbsp. of palm sugar, 3 tbsp. of fish sauce, 2 tbsp. of lemon juice, 1 tbsp. of tamarind juice, 1 lettuce plant PREPARATION Gently crush shredded papaya in mortar with pestle then remove and pour in a big mixing bowl. Crush garlic, dried chilli and pepper corns in mortar, mix thoroughly. Mix and boil tamarind juice, fish sauce and sugar in a pot. Remove from heat and allow to cool, add lemon juice and mix with chilli paste in a mortar. Pour the mixture over the crushed papaya in a bowl and add the dried shrimp, lemon cubes and mix thoroughly. Spoon onto a plate, garnish with red spur chilli. Serve with lettuce. Ps. this dish you can change the papaya to cucumber or carrot.
( Broiled beef and eggplant spicy salad ) INGREDIENTS 300 grams of beef sirloin, 10 Thai eggplants, 1/4 cup of mint leaves, 2 tbsp. of thinly sliced parsley, 9 hot chillies-crushed, 1/2 cup of finely sliced lemon grass, 1 tsp. of sugar, 3 tbsp. of fish sauce, 2 tbsp. of lemon juice PREPARATION Clean the beef, wrap it in a foil or banana leaf and tie dense. Grill the beef over a low fire until done. Cut it into bite-sized slice. Mix the fish sauce, lemon juice, sugar and chillies-crushed together. Toss it with the grilled beef in a mixing bowl. Wash the eggplants, cut top to bottom into thin wedge-shaped sliced and soak briefly in salt water to prevent their darkening. Add the sliced eggplants, sliced lemon grass and sliced parsley to the beef, toss to mix thoroughly and then sprinkle with the mint leaves. Transfer to a plate and serve.
Ps. tsp. = tea spoon tbsp. = table spoon 19-12-2000 / Nammi |
