SALAT KHAEK (SOUTHERN THAI SALAD)

      Title: SALAT KHAEK (SOUTHERN THAI SALAD)
  Categories: Thai, Salads
       Yield: 2 Servings
  
            Stephen Ceideburg
       2    Dried chillies, seeds
            -removed and soaked in water
     1/4 ts Salt
     1/4 c  Thinly sliced shallot
       1 ts Curry powder
       2    Hard-boiled eggs
     1/2 c  Ground roasted peanuts
       2 c  Coconut milk
       3 tb Fish sauce
     1/3 c  Sugar
     1/4 c  Tamarind juice
  
   Ingredients for dressing: Preparation:
   
   Pound the chillies, salt, shallots, and curry powder well in a mortar
   and then mix in the peanuts. Remove the yolks from the two eggs and
   mix the yolks into the chilli paste.
   
   Heat 1 cup of the coconut milk. When some oil has surfaced, add the
   chilli paste, stir to disperse, and cook until fragrant; then, add
   the remaining coconut milk, fish sauce, sugar and tamarind juice.
   
   Ingredients for salad:
   
   1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean
   curd 1 head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers
   [Or one large Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil
   
   Preparation:
   
   Cut the potato into very thin slices, soak in water, drain well, and
   then fry in the hot oil until crisp and golden brown. Cut the bean
   curd into thin slices and fry until crisp.
   
   Peel the cucumbers and onion and cut them and the tomatoes into thin
   slices
   
   Arrange the lettuce on a platter, add the cucumbers, bean sprouts,
   onion, tomatoes, eggs, bean curd, and potato, spoon on the salad
   dressing and serve right away.
   
   Serves two.
   
   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.
[ add our full cookbook to your website ] [ Search The Cookbook ]