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

Historians have traced the existance of recipes far back into ancient history, in fact as far back into recorded history as early Egypt, and possibly even further. In practice though, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.

During Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the ancient Romans made use of many different herbs, including a few that are still present in modern kitchens for example thyme, fennel and parsley.

In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new culinary innovations caused an eruption in manuscripts on food, some of which still exist in academic collections.

By the arrival of the 20th century, cookery books were starting to become popular mostly as a result of higher levels of literacy, more spare time and having more money to spend.

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