Yam Yai

Ingredients

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  • Chinese lettuce (or other broad leafed veggie) to form a base for the salad bowl.
  • cup of onion, sliced
  • cup of tomato wedges
  • cup of cucumber, sliced
  • cup Thai chile|prik chi fa (Thai jalapenos), julienned
  • cup of broccoli florets, blanched
  • cup of bean sprouts
  • ==
  • cup of lime juice
  • cup of peanuts
  • 2 tablespoons shoyu|light soy sauce
  • 2 tablespoons rice vinegar or nam makham piag (tamarind juice)
  • 2 tablespoons nam tan paep (palm sugar)
  • 1 tablespoon prik ki nu daeng haeng (red pepper flakes|dried red chilis), ground
  • 1 tablespoon khao koor (toasted rice)

Directions

  1. Line a serving bowl with the lettuce leaves, then toss the other ingredients and place on the lettuce, garnish with cilantro/cilantro|coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions.
  2. In a dry skillet or wok, toast the peanuts until light golden brown, allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice, and avoid turning them into peanut butter, as the use of a food processor is inclined to).
  3. Toast 2 tablespoons of uncooked long-grain rice (either white or brown, to taste), and then when cool, grind to a coarse powder (khao koor).
  4. Combine the ingredients to form the dressing, and place in a small bowl.
This article uses material from the "Yam Yai" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License