Papaya Salad

Ingredients
2 cups shredded green papaya
1/2 cup shredded carrot
1/2 cup sting bean (cut into 1" long)
2 tablespoons fish sauce
1 1/2 tablespoons palm sugar
3 tablespoons lime juice
1/2 cup tomato (wedged)
1/3 cup dried shrimps
1/4 cup peanuts
10 green chilies
5 cloves fresh garlic

Preparations

1. Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing.

2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well.

3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour.

4. Serve with vegetables (e.g. cabbage, string bean, napa, etc.). Thai people love to eat Sticky Rice with Papaya Salad. In this case, sticky rice can be served together with finished Papaya Salad.

YAM PLA MEUK

INGREDIENTS
500 grams squid
1/2 cup thinly sliced young ginger
1 onion, cut into thin slices
1 cup short lengths of Chinese celery
1/4 cup mint leaves1 thinly sliced red spur chilli

DRESSING INGREDIENTS
10 tiny hot chillies, finely pounded
3 garlic bulbs, peeled and finely pounded
3 tbsp. fish sauce
1/4 cup lime juice
Mix all the ingredients together.

PREPARATION

1. Remove the skin and the inedible portions the squid, wash well, carve the flesh in a crosshatch pattern, and then cut into bite-sized pieces.

2. Immerse the squid in boiling water for a short time, then remove and drain.

3. Place the squid in a bowl, add the onion , ginger, celery,and mint leaves, pour on the dressing and toss gently.

4. Transfer to a plate with lettuce, garnish with the spur chilli, carrot and serve.

YAM HOI SHELL

INGREDIENTS
300 grams scallops
1 onion
10 hot chillies
1 large tomato
1 lettuce plant
2 Chinese celery plants,
cut into short lengths
1 cucumber,sliced
2-3 tbsp.lime juice
1 tbsp. fish sauce

PREPARATION
1. Remove the scallops from the shells, wash, dip in boiling water until cooked, and drain.
2. Slice the onion and tomato. Just break open the chillies in a mortar.
3. Toss the scallops, chillies, onion, celery, and tomato together, adding fish sauce and lime juice to taste.
4. Wash the lettuce and lay the leaves on a serving plate; then, put the scallops onto the bed of greens with sliced cucumber.

YAM SAM SAHAI

INGREDIENTS

200 grams steamed pork tenderloin,cut diagonally into thin slices

200 grams steamed chicken meat,cut diagonally into thin slices

200 grams steamed shelled white prawn,cut diagonally into thin slices

1/2 cup shredded Chinese radish

1/2 cup shredded carrot

1/4 cup mint leaves

1/4 cup short sections of Chinese celery

DRESSING INGREDIENTS

2 dried large chillies,roasted and then pounded well

2 garlic bulbs,roasted and then pounded well

1 tbsp. sugar, 2 tbsp. fish sauce

1/4 cup lime juice, 3 tbsp.

tamarind juiceMix the dried chillies,garlic, sugar, fish sauce, and tamarind juice in a pot,and heat. When the mixture boils, romove from the heat, and set aside. When cool, add the lime juice and stir to mix.

PREPARATION

1. Toss the pork, chicken, and prawn with the dressing. Add the celery, toss to mix, and then add the mint leaves.

2. Transfer to a plate, and arrange the Chinese radish and carrot alongside.

YAM THAI NOI

INGREDIENTS

100 grams small thin slices of boiled prok

2 hard-boiled eggs, cut into thin slices

5 cucumbers, 1 tbsp. coriander leaves

1 onion, cut into thin slices

1 thinly sliced red spur chilli

DRESSING INGREDIENTS

2 red spur chillies

2 garlic bulbs, 7 pepper corns

1/2 tbsp. finely sliced coriander root

1/4 cup sugar, 1/4 cup fish sauce

2 tbsp. lime juice

1/4 cup tamarind juice

Pound the spur chilli, garlic, coriander root, and pepper corns until finely ground, add the pepper corns until finely ground, ass the sugar , fish sauce, and tamarind juice. When the mixture boils, remove from the heat and set aside. When the mixture is cool, add the lime juice and stir to mix

PREPARATION

1. Wash and peel the cucumbers, cut decorative grooves down the length of each, and cut across into thick slices.

2. Mix the pork, cucumber, onion, and coriander leaves together in a bowl, add the dressing, and toss gently.

3. Transfer to a plate, garnish with the egg slices, red spur chilli. Serve.

YAM KHAMOI

INGREDIENTS

100 grams thin slices of boiled pork

100 grams thin slices of boiled prawn

1 hard-boiled egg, 1 lettuce plant

2 cucumbers, sliced

1 0nion, cut into thin slices

1 tbsp.coriander leaves

1/4 cup mint leaves

1 thinly sliced red spur chilli

DRESSING INGREDIENTS

2 red spur chillies, 1 garlic bulb

1/2 tbsp. pounded coriander root

3 pepper corns, 2 tbsp. sugar

2 tbsp. fish sauce

2 tbsp. lime juice,3 tbsp.

vinegarPound the chillies, garlic,coiander root,and pepper corns until well ground,add the sugar,fish sauce,vinegar,and lime juice, and stir to mix. Taste and adjust as required.

PREPARATION

1. Wash the lettuce and cut into short pieces.Wash and peel the cucumber and slice diagonally.

2. Place the pork, prawn, lettuce, cucumber, onion, and coriander and mint leaves together in a bowl, add the dressing, and toss gently.

3. Transfer to a plate, garnish with slices of egg and spur chilli, and serve.

YAM KAI YANG

INGREDIENTS
1 barbecued chicken
2 spring shallots, cut in to thin slices
2 bell chillies,cut into thin slices and blanched
1 1/2 tbsp. finely sliced garlic
1 thinly sliced red spur chilli
1/2 cup mint leaves
2 tbsp.finely sliced kaffir lime leaves
1/2 cup shredded green mango
1/2 cup pan-roasted peanuts

DRESSING INGREDIENTS
1/2 tbsp. roasted dried large chilli,pounded
1/2 tbsp. sugar
3 tbsp.fish sauce
3 tbsp.lime juice
Mix all the ingredients in a pot, and heat.When the mixture comes to a boil,remove from the heat.

PREPARATION
1. Cut the chicken into thin slices
2.Toss the chicken and the dressing together. Add the chilli,spring shallots,garlic,mint and kaffir lime leaves,mango and peanuts, and toss gently.3. Transfer to a plate,sprinkle with the spur chilli.Serve

YAM THALE ROD DED

INGREDIENTS

200 grams white prawns

100 grams shelled mussels

100 grams squid

4 steamed crab sculls

10 hot chillies

5 cloves garlic

3 tbsp.lime juice2 tbsp.

fish sauce1/2 tsp. sugar1/2 cup Chinese celery, cut short lettuce, onion

PREPARATION

1. Wash the lettuce, onion, then slice and arrange on a serving dish.

2. Shell, vein and wash the prawns, reserving the meat only. Clean and wash the squid, cut into bite-sized pieces, and score them attractively. Immerse in boiling water, the prawn, the squid, and the mussels, each seperately and for one minute.

3. Arrange the shell-fish on the serving dish.

4. Pound the chillies and garlic well in a mortar, mix with the lime juice, fish sauce,and sugar, pour over the shell-fish and celery, toss gently, then arrange on the dish and serve.