Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 2 Hard-boiled eggs
2 Dried chillies, seeds 1/2 c Ground roasted peanuts
-removed and soaked in water 2 c Coconut milk
1/4 ts Salt 3 tb Fish sauce
1/4 c Thinly sliced shallot 1/3 c Sugar
1 ts Curry powder 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.

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.

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