Salat Khaek (Southern Thai Salad) Recipe


Ingredients

1 stephen ceideburg
2 dried chillies, seeds removed and s, oaked in wat
1/4 tsp salt
1/4 cup thinly sliced shallot
1 tsp curry powder
2 hard-boiled eggs
1/2 cup ground roasted peanuts
2 cup coconut milk
3 tbsp fish sauce
1/3 cup sugar
1/4 cup tamarind juice


Directions

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.


Servings: 2 servings

 

 

Salat Khaek (Southern Thai Salad) Recipe brought to you by Recipe Ideas


Categories: Asian; Salad; Southern; Thai


The History of Recipes

Written cooking instructions as an idea can be observed way back into the far past, in fact as far back into recorded history as early Egypt, and maybe even further. In practice though, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.

In an interesting twist, the most ancient recipe discovered so far, according to academics are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`.

Continuing our culinary historical journey, we have a couple of books which were published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of that time.

Over the succeeding few hundred years, the upper-class families of Europe strove to lay on the most extravagent meals, and because of this chefs and their recipes were at a premium. Notwithstanding that, it was during the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day.

When we get to the twentieth century, cooking books are starting to become popular mostly as a result of higher levels of literacy, leisure time and having more disposable income.

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