Thai fruit & shrimp salad (yam polamal)
Yield: 4 Servings
Ingredients:
- 2 c Assorted fruits *
- 2 tb Oil
- 1 Shallot thinly sliced
- 3 Garlic cloves thinly sliced Juice of 1 lime
- 1 ts Kosher salt
- 1 ts Sugar or to taste -(optional)
- 1/4 Cooked shrimp
- 2 tb Chopped raw peanuts
- 1 Fresh red chile
Instructions:
seeded -finely shredded * (sliced green apples pears tangerine or orange sections grapefruit or pomelo halved and seeded grapes strawberries firm papaya). Recipe courtesy of Chalie Amatyakul director Thai Cooking School at The Oriental Bangkok. Reprinted from "Southeast Asian Cooking by
Jay Harlow (Ortho Books, 1987).
Cut the fruit into bite-sized pieces. If using pomelo, peel the
individual sections and break them apart into grains about the size
of a grape seed. Toss apple or pear slices in a little citrus juice
to keep them from oxidizing.
Using a small skillet or saucepan, heat the oil over low heat and
gently fry the shallot and garlic in it until lightly browned. Remove
and drain on paper towels. Discard the oil or reserve it for another
use.
Combine the lime juice, salt and sugar (if used) in a medium bowl and
stir to dissolve. Add the fruits, shrimp and half the garlic and
shallot: toss to coat evenly with dressing. Taste for seasoning and
adjust if necessary. Transfer to a serving dish and garnish with the
remaining garlic and shallot, peanuts and chile shreds.
Serves 4.
San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; February 24 1993.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: THAI FRUIT & SHRIMP SALAD (YAM POLAMAL)
Categories: Salads, Thai
Yield: 4 Servings
2 c Assorted fruits *
2 tb Oil
1 Shallot, thinly sliced
3 Garlic cloves, thinly sliced
Juice of 1 lime
1 ts Kosher salt
1 ts Sugar, or to taste
-(optional)
1/4 Cooked shrimp
2 tb Chopped raw peanuts
1 Fresh red chile, seeded,
-finely shredded
* (sliced green apples, pears, tangerine or orange sections,
grapefruit or pomelo, halved and seeded grapes, strawberries, firm
papaya).
Recipe courtesy of Chalie Amatyakul, director, Thai Cooking School at
The Oriental, Bangkok. Reprinted from Southeast Asian Cooking by
Jay Harlow (Ortho Books, 1987).
Cut the fruit into bite-sized pieces. If using pomelo, peel the
individual sections and break them apart into grains about the size
of a grape seed. Toss apple or pear slices in a little citrus juice
to keep them from oxidizing.
Using a small skillet or saucepan, heat the oil over low heat and
gently fry the shallot and garlic in it until lightly browned. Remove
and drain on paper towels. Discard the oil or reserve it for another
use.
Combine the lime juice, salt and sugar (if used) in a medium bowl and
stir to dissolve. Add the fruits, shrimp and half the garlic and
shallot: toss to coat evenly with dressing. Taste for seasoning and
adjust if necessary. Transfer to a serving dish and garnish with the
remaining garlic and shallot, peanuts and chile shreds.
Serves 4.
San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; February 24 1993.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: THAI GARLIC PRAWNS
Categories: Thai, Seafood
Yield: 4 Servings
Stephen Ceideburg
8 Cloves Garlic, Crushed
2 tb Minced Corriander Root
2 tb Fish Sauce
1 1/2 tb Brown Sugar
1/2 ts Sugar
1 1/4 lb Cleaned Prawns
Oil For Frying
Spanish garlic prawns are yesterday's fashion, but are still so
enjoyable that most of us are prepared to eat them and to hell with
friends and colleagues next day. Perhaps the vast quantity of
coriander root in this Thai version has magical properties because
the after-math doesn't seem to be severe.
Prepare a marinade by mixing together 8 crushed cloves of garlic, 2
tablespoons washed and minced coriander root, 2 table- spoons fish
sauce, 1.5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g
of shelled and cleaned prawns and leave to marinate for 15-30 minutes.
Heat 2 tablespoons oil in a frying pan, add the prawns and their
marinade and stir-fry for 3-4 minutes or just until the prawns are
pink. Stir in the juice of a lemon and serve immediately with rice
and sliced tomatoes and cucumber.
From an article by Meryl Constance in The Sydney Morning Herald,
7/20/93. Courtesy Mark Herron.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: THAI GLASS NOODLES (YAM WOON SEN)
Categories: Thai, Pasta, Ceideburg 2
Yield: 4 Servings
2 oz Dried mung bean noodles
1 tb To 2 tb vegetable oil
1 Whole chicken breast,
-boned, skinned and
-coarsely chopped
Salt and pepper to taste
1 Fresh red or green chile,
-chopped
3 tb Lime juice
2 tb Nam pla (Thai fish sauce)
1 ts Sugar
3 Shallots, peeled, thinly
-sliced
1/2 c Fresh coriander leaves
6 oz Cooked bay shrimp
Shredded lettuce
1 tb To 2 tb crisp-fried shallots
-(optional)
This recipe comes from the Oriental Hotel in Bangkok, location of the
Thai Cooking School. It has been adapted for the American cook. With
this recipe it's necessary to use mung bean glass noodles rather than
those based on rice flour. Check the ingredients on the package when
buying.
Put mung bean noodles in a bowl and pour in lukewarm water to cover.
Let soak until soft and pliable (about 15 minutes). Drain. Add
noodles to a large pot of boiling water. reduce to medium heat; cook
until noodles are plump and glass like (3 to 5 minutes). Drain in a
colander; rinse with cold water; drain again. Cut into 3 or 4 inch
lengths.
Chill.
Pour oil into a hot wok or skillet. Add chicken; saute until it
loses it's pink color. Break into small morsels. Season with salt
and pepper to taste. Cool.
Mix together chile, lime juice, nam pla, sugar, shallots and
coriander; pour over noodles and mix thoroughly. Add chicken, shrimp
and chilled noodles; mix well.
Serve on a bed of shredded lettuce. Garnish with the optional crisp
fried shallots.
Serves 4 to 6.
NOTE: Crisp fried shallots are available in Asian grocery stores.
San Francisco Chronicle, 8/29/90.
As far as the crisp fried shallots go, they're easy to make. Just fry
some sliced shallots in a little oil until they're browned and crisp.
I wouldn't hesitate to substitute dried onion flakes fried in the
same way... I add them to a lot of Thai soups for an extra flavor
accent. Good stuff!
Posted by Stephen Ceideberg; September 28 1992.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: THAI GLAZED PORK CHOPS
Categories: Main dish, Meats, Thai
Yield: 4 Servings
1 tb Vegetable oil
4 Pork chops, 1/2 thick 1/2 c Knorr Thai sauce 1/4 c Peach or apricot jam 1/2 Red pepper chopped Chopped cliantro or parsley In a skillet heat oil over medium-high heat; add pork chops and brown on both sides. In a small bowl combine sauce and jam; pour over chops turning to coat. Stir in red pepper. Reduce heat; simmer uncovered 10 minutes or until tender turning chops occasionally. Serve with rice and garnish with chopped cilantro or parsley.
