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Recipe from: Colonel Ian F. Khuntilanont-Philpott
Barbecue, grill, fry, or braise about two pounds of pork steak. Cut into thin strips, and then cut the strips into bites sized pieces.
Place it in a salad mixing bowl, and add:
2 cups of diced or thinly sliced onions
15 to 20 cloves of garlic, chopped
25 to 30 red prik ki nu (birdseye chilies) thinly sliced
4 tablespoons nam pla (fish sauce)
4 tablespoons lime juice
1 tablespoon khao kua
sugar to taste
1 tablespoon pickled shallots (hawn dong)
1 tablespoon pickled garlic (gratiem dong)
(These last two ingredients can be simply made at home. Pickled garlic can also be bought in asian markets)
Place the meat, sliced onion, and a sliced cucumber on a bed of lettuce. Mix the remaining ingredients and taste for seasoning balance, place in a small bowl for use as a dipping sauce.