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Recipe from: Spicy Thai Cuisine
The name literally means small Thai salad.
100 grams (3.5 ounces) small thin slices of boiled pork
2 hard-boiled eggs, cut into thin slices
1 tablespoon cilantro leaves
1 onion, cut into thin slices
1 thinly sliced prik ki nu
Wash and peel the cucumber and cut decorative grooves down the length of each and cut across into thick slices. Mix the pork, cucumber, onion, and cilantro leaves together in a bowl, add the dressing and toss gently. Transfer to a plate, garnish with egg slices and prik ki nu. Serve.
For the Dressing:
2 prik ki nu daeng
2 garlic bulbs
7 pepper corns
½ tablespoon finely sliced cilantro root
¼ cup sugar
¼ cup fish sauce
2 tablespoons nam pla
¼ cup tamarind juice
Pound the chiles, garlic, cilantro root, and pepper corns until finely ground. Add the sugar, nam pla, and tamarind juice. Bring the mixture to a boil, remove from heat and set aside. When the mixture is cool, add the lime juice and stir to mix.