Yam Thua Phu (Spicy Winged Bean Salad)

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.

MMMMM

> 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/