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Stephen Ceideburg
450 g Winged beans
1/2 Tasse Steamed pork sliced into
- small pieces [They're in
Julienne slices in the
- photo. S.C.]
1/4 Tasse Coconut milk
2 EL Fried sliced shallot
2 EL Coarsely ground roasted
- peanuts
2 EL Fish sauce
1 1/2 EL Sugar
2 EL Lime juice
1 klein. Pan-roasted dried chilli
2 klein. Roasted shallots
1 klein. 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.
Gruss, Karla
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