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Title: Yam Thua Phu (Spicy Winged Bean Salad)
Categories: Thai, Meats, Stephen
Yield: 2 servings
Stephen Ceideburg
1/2 lb Winged beans
1/2 c Steamed pork sliced into
-small pieces [They're in
Julienne slices in the
-photo. S.C.]
1/4 c Coconut milk
2 tb Fried sliced shallot
2 tb Coarsely ground roasted
-peanuts
2 tb Fish sauce
1 1/2 tb Sugar
2 tb Lime juice
1 sm Pan-roasted dried chilli
2 sm Roasted shallots
1 sm Roasted garlic bulb
Preparation:
Immerse the winged beans in boiling water for 3 minutes and
then cut into small pieces.
Bring the coconut milk to a boil and then remove from heat.
Pound the chilli, the roasted shallots, and the garlic well in
a mortar; then add the sugar, fish sauce, and lime juice, mix
thoroughly and transfer to a bowl.
Add the winged beans, pork, boiled coconut milk, fried shallot,
and peanut, toss to mix well, and then place on a serving-
platter.
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.
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> Speaking of which, anyone willing to share Thai recipes would
> earn my eternal gratitude.
>
> TIA, Claudia
>
> claudiac@wsdot.wa.gov
>
Cheers,
Joell & Larry Abbott
abbott@zip.com.au
www.ozemail.com.au/sydpcug/jabbott.html/