Salat khaek (southern thai salad)
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Salat khaek (southern thai salad)
  Southern    Thai    Salad  
Last updated 6/12/2012 1:21:08 AM. Recipe ID 53208. Report a problem with this recipe.
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      Title: Salat khaek (southern thai salad)
 Categories: Thai, Salads
      Yield: 2 Servings
 
           Stephen Ceideburg
      2    Dried chillies, seeds
           -removed and soaked in water
    1/4 ts Salt
    1/4 c  Thinly sliced shallot
      1 ts Curry powder
      2    Hard-boiled eggs
    1/2 c  Ground roasted peanuts
      2 c  Coconut milk
      3 tb Fish sauce
    1/3 c  Sugar
    1/4 c  Tamarind juice
 
  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.
  
  




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Recipe ID 53208 (Apr 03, 2005)

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