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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: HRH Princess Maha Chakri Sirindhorn, printed in the Bangkok Post, 02 Mar 2008
4 cups of rose apple stamen (Acharn Angkab's tip is to gently shake the rose apple tree to make the stamen fall.)
1 cup of thin, 2cm long, about ¾ inch, slices of boiled pork
1 cup of sliced or roughly ground boiled shrimp
fried shallot and fried garlic to taste
1 large dried chile, sliced
¾ cup of a mixture of fish sauce and sugar (simmer fish sauce and sugar at a 1:2 ratio until thick and rich)
chopped peanuts (ground peanuts are not good for this dish)
lime
Pour the rose apple stamen into a big bowl and toss through the pork, shrimp, shallots, garlic and peanuts. Season to taste with the fish sauce reduction and lime then sprinkle with chile and serve.