THAI FOOD RECIPE Salads and vegetables

Unlike The generally uninspiring ‘side dishes’of western cuisines,thai salad are significant part of most meals and,indeed,when slices of meat and various sea foods are included,they may well be served as a main course.

To the thai cook who take such pride in presenting meals that are as appealing to look at as they are to eat,the preparation of a salad offers the very best opportunity of achiving these dual objectives.certainly the sight of a colourful ,multy textured plate of freshly picked vegetables,aromatic herbs ,flavourful leaves and exotic fruits-all chopped ,sliced,spiced,blended and topped with a choice of crused roasted peanuts,crispy fried shallots and and garlic,various shredded leaves and strips of red and green chili should excite the gastronomic juices of even the most blasé international gourmet.

Vegetables are often included in soups or cooked together with fish,poultryor meat but are less frequently served as a dish apart.they may be stir fried ,steamed or boiled but the cooking time is always minimal in order that flavour,texture and “original goodness” are all retained.

Yaam som o (pomelo salad)

1 ripe pomelo

150gm cooked shrimps

75 gm roasted pork

2 tb fresh lime juice

2 tbs fish sauce

2tbs chili jam

2 tbs palm sugar

2 tbs roasted greated coconut

175 ml coconut cream

Sweet basil  leaves

Method

Peel the pomelo and shred the flesh.shell and de-vein the shrimps.

Mince half the shrimps and chop the pork.place the lime juice ,fish sauce ,chili jam and sugar in a bowl and stir to mix.then add the minced shrimps,greated coconut ,pork,and coconut cream and continue stirring until blended .add the fruit and toss to coat throughly.trasfer to a serving plate ,arrange the remaning shrimps around the side and garnish with sweet basil leaves.