Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 2 tb Coarsely ground roasted
1/2 lb Winged beans -peanuts
1/2 c Steamed pork sliced into 2 tb Fish sauce
-small pieces [They're in 1 1/2 tb Sugar
Julienne slices in the 2 tb Lime juice
-photo. S.C.] 1 sm Pan-roasted dried chilli
1/4 c Coconut milk 2 sm Roasted shallots
2 tb Fried sliced shallot 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.

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