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| This dish is a typical Thai style salad, consisting of bamboo, chilli, and mint and finished off with pan roasted peanuts. It is made with a Thai mortar & pestle, the larger sized Thai mortar is needed for this you cannot make it in a small western spice mortar. For this dish you will need toasted sticky rice, an ingredient explained in the ingredients menu. |
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| Ingredient |
| 100 gms Bamboo Shoots |
| 10 gms Red & Green Chillis |
| 4 Garlic Cloves |
| 2 Small Red Onion |
| 2 Tablespoons Old Fish Sauce |
| 1 Tablespoon Fish Sauce |
| 50 ml Water |
| 10 gms. Spring Onion |
| 5 gms. Mint |
| 1 Tablespoon Peanuts |
| 1 Teaspoon Lemon Juice |
| 1 Tablespoon Toasted Sticky Rice |
| Preparation |
| 1. Put a frying pan on a very high heat and add the chilli, garlic, and red onion. |
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| 2. Fry for 5 minutes then pound it in a Thai mortar to break down the mixture. |
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| 3. Grate the bamboo finely. |
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| 4. Place the bamboo, old fish sauce and water into a cooking pot, and boil it for 5 minutes. |
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| 5. Take the bamboo mixture and add to the mortar. Pound the whole mixture, together with the fish sauce, lemon juice, toasted sticky rice. |
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| 6. Fry the peanuts in a small dry frying pan for 2 minutes until brown. |
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| 6. Fry the peanuts in a small dry frying pan for 2 minutes until brown. |
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Serve With :
Cabbage
Cucumber
Mint
Sticky Rice
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